Tag Archives: mushrooms

Momo-style dumplings

tibetan-style ginger, green onion, garlic, tofu, broccoli, red pepper, mushroom momos with a citrus-soy-sesame dipping sauce

I can’t believe I haven’t posted the simple, glorious recipe for these little momos! Now, momo is maybe not the right word for what these are. There’s this really great Himalayan restaurant I love going to (Cafe Kathmandu on the Drive) and they have these delectable little dumplings called momos that you can order steamed or deep fried. They are just the best. Kaylie and I thought we’d give making them at home a go, and the worked pretty well.

We used wonton wrappers for these. I have heard that others have had a hard time finding egg-free wonton wrappers – I get mine at Superstore where the selection is large enough that you can find eggless ones. You might consider using rice wraps as well – that way they’re gluten free as well. To use the rice wraps, simply hydrate them for about twenty seconds in water. They are much bigger than wonton wrappers so maybe tear or cut them into pieces after they’re hydrated. If you over-hydrate them they will dissolve so be careful.

The vegetable/tofu mix can change according to your tastes. Feel free to play with it. Try diced carrots, bell peppers, or water chestnuts. We combined:

1/4 block firm tofu, crumbled
2 tbsp soya sauce, tamari, or Braggs
1 tsp rice wine vinegar
Sprinkle Chinese five-spice mix or coriander (use chopped fresh leaves if available)
3 stalks green onion, chopped
2 cloves garlic, minced
1/2 inch ginger, peeled and grated
1/2 – 1 cup mushrooms (measure before dicing – any type of mushroom you like)
1 tsp sesame oil or other oil

Pepper to taste

Mix all ingredients together and toss in a pan on medium-heat for about five minutes. Let the mixture cool.

Now, to wrap your momos, place a rounded teaspoon of filling in the centre of a wonton wrapper. Wet your fingers in a bowl of water and bring the corners of the wrapper up, then twist. Seal with more water.

These can be frozen and then steamed. Steam them until the wonton wrappers become translucent – about eight minutes from frozen.

Momo dipping sauce

Mix sesame oil, rice wine vinegar, and soya sauce together until they’re tasty. I’d say about one part sesame oil, 4 parts soya sauce, and 2 parts vinegar.

Mixed Mushroom Polenta with Roasted Tomato Passata

dinner for jocelynn - portobello polenta with roasted tomato passata, marinated roasted portobello, herbed walnut salad, and champagne grapes

Polenta is just about the easiest thing to make. It’s basically a mixture of cornmeal and water. Depending on the proportions of water and cornmeal you use, you can make “soft” polenta (which is more like porridge) or, my preference, a harder, heartier polenta that’s fantastic with savoury meals.

The key to making your polenta flavourful and delicious is to avoid using just water. Make a flavourful broth, and add the cornmeal to that. You don’t have to be very careful with amounts – just add more cornmeal or water depending on how you feel about the consistency. Of course, it does solidify as it cools, but you should be able to tell what the final texture will be like not long after adding the cornmeal to the liquid.

For broth, I usually use a bouillon cube – I find them handy to have around the kitchen for adding flavour to everything from curries to soups to rice. Use mushroom bouillon for a mushroom-flavoured polenta, like the one I made, or choose a veggie or herb broth cube for different flavours. If you’re using bouillon cubes, it’s easiest to pre-mix them with boiling water – pouring the water down on to the cube like you would with tea.

Mixed Mushroom Polenta

1 pint shiitake, crimini, or oyster mushrooms
1 – 2 tbsp light vegetable oil
3/4 to 1 cup cornmeal (sometimes just called “polenta”)
1 mushroom bouillon cube
2 cups water
2 bay leaves
Salt and pepper
1/4 cup soy sauce (optional)
Nutritional yeast (optional)
Onion and garlic powder (optional)

Chop the mushrooms to a reasonable bite size. At the same time, boil 2 cups of water in a kettle. In a large bowl or glass measuring cup, pour the water over the crumbled bouillon cube and stir to dissolve. Add the broth to a large pot on the stove and keep it boiling – on medium heat.

Saute the mushrooms in oil in a skillet on medium-low heat until they sweat.

Add the bay leaves and soy sauce, if using, and salt and pepper. At this point I like to taste the broth and make sure it’s flavourful. Cornmeal doesn’t have much flavour on its own. If the broth isn’t flavourful, add onion powder, garlic powder, or other complementary spices.

If you’re using nutritional yeast, add it with the cornmeal. Pour the cornmeal in slowly while stirring to achieve a smooth consistency. Continually stir it until it starts to firm up. After a couple minutes, if it hasn’t firmed up, add more cornmeal. If it’s too firm, add more water (or broth).

You can either stir the cooked mushrooms in with the polenta or you can place them on top as I did. Once the polenta has been stirred, you want to cool it to room temperature. Remove from heat and leave uncovered (so it doesn’t sweat too much). Press the mushrooms into the top and let cool 30 minutes.

Roasted Tomato Passata

This is one of the easiest sauces to make, and it’s also rather impressive, because you roast your own tomatoes rather than using a can. It takes about an hour and a half all told.

8 – 10 small to medium sized tomatoes
Olive oil (buckets of it)
Salt and pepper
1 red onion, diced
3 – 5 cloves garlic, minced
Fresh basil or oregano leaves – a large handful
1/2 tin (1/4 cup) tomato paste
1 bouillon cube
Water

Heat your oven to 400 Fahrenheit. Toss the tomatoes in olive oil, salt, and pepper. Spread them out on a baking sheet and bake them until they pop – check them every 10 minutes. You want them to be soft and wrinkled and for the skin to split.

While you’re roasting the tomatoes, dice your onion and mince your garlic. Use a generous amount of olive oil – 1/8 cup or more. Heat the olive oil in a saucepan on medium-low heat and add the onions. Once they’ve started to go soft, add the garlic. It burns easier so should be added later. Cook til soft – until the tomatoes are pretty much done.

Crumble the bouillon cube into the saucepan of onion and garlic. Add the roasted tomatoes once they’re nice and soft. You’re going to want to crush them with the back of your wooden spoon. Mix the tomato paste with hot water in a separate bowl or cup – don’t use much, maybe 1/4 to 1/2 cup – and then add it to the mixture. You want to simmer the sauce as long as you can. Make it fragrant and lovely. Once you’re 5 – 10 minutes off of eating, add the chopped basil or oregano leaves, put a top on that saucepan, and let it simmer the flavours together. Serve over top your polenta.

DELICIOUS.

Breakfast Calabacitas

Breakfast calabacitas

Ever since we were little our dad has had a garden. When the squash and corn would be ready to be harvested my dad would always make calabcitas. His recipe included bacon and topped with cheese.  I decided to make this traditional new mexican side dish  healthier ,vegan, add a potato and have it for breakfast.

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Malloreigh’s Semi-Famous Tofu Scramble

malloreigh's tofu scram

I won’t lie – this is one of my most successful dishes. I perfected the recipe about four years ago and haven’t looked back. It employs several of my favourite ingredients, which you will find in many of my signature recipes. For more information about what these ingredients are and where to get them, check out our ingredients & tools page.

In lieu of fenugreek leaves, you might want to try tarragon, or even basil.

1 block firm tofu, drained
3+ tbsp nutritional yeast
1/4 tsp salt, or to taste
1+ tbsp dried fenugreek leaves
1 tbsp dijon mustard
1/2 cup full-fat coconut milk
1/2 onion, diced
1+ tbsp vegetable oil for frying
2 cloves garlic, minced or pressed
2 handfuls mushrooms, bite-sized or chopped
1 crown broccoli, separated into bite-sized pieces
1/2 red pepper, chopped
1/2 small zucchini, chopped

Note: omit some vegetables if you like, or add different ones – mind your cooking times.

Crumble tofu into a bowl. (It’s easier to crumble a block of tofu if you slice it first.) Add nutritional yeast, fenugreek, salt, mustard, and 2 – 3 tbsp of coconut milk. Mix until the tofu is evenly coated. Add more nutritional yeast or fenugreek here.

Sauté onion in oil in a medium-sized, deep-walled frying pan over medium heat until soft. Add garlic and mushrooms; toss and cook for 2 minutes. Add the tofu and cook, tossing regularly, until golden – about 10 minutes. Add the broccoli, red pepper, zucchini, and the rest of the coconut milk, mix, and cover. Let it steam for 5 – 6 minutes until the broccoli is bright green and tender.

Serve with hot EB’d toast.

Portobello and Red Wine Tomato Sauce

anniversary pasta with roasted vegetables


Malloreigh and I went to Galiano Island for our year anniversary and she accidentally left the sage gnocchi I had prepped for this special evening. Luckily there was a corner store a few metres away from our cottage. We picked up some rigatoni and seriously considered buying a pre-made tomato sauce. After debating, picking up the jar, putting it down again, looking at Mal and making a few sighs, she assured me that the sauce I made would be much tastier. With that being said this recipe is very easy and very flavourful. Go forth and prosper.

Stuff you need:

1 Portobello mushroom (chopped/diced)

1/4 C Red Wine

1/2 medium size red onion (diced)

4 cloves garlic

3 tbs Olive oil

1 tsp Thyme

1 tsp Tarragon

1 tsp salt and pepper

1 Can crushed tomatoes or tomato sauce

Add water for a thinner sauce

Sauté Onion, garlic, mushroom in olive oil in a sauce pan. Add more olive oil if the contents are sticking to the bottom of the sauce pan. When ingredients have softened and onions have become translucent add Wine and spices (tarragon, thyme, salt).  Simmer in the red wine for approx 2 minutes. Add tomato sauce and another pinch of salt. Let sauce simmer for as long as you can, but at least 30 minutes. Add water or wine for a thinner consistency.

As a note: If you don’t let the sauce simmer for 30 min it will be okay!! It will taste excellent and your dinner guest will be impressed.

Also, don’t wear a white shirt while you make this.

Handmade Butternut Squash and Oyster Mushroom Ravioli

butternut squash and oyster mushroom ravioli tossed with kale pesto, with kale and red capsicum

I made my own pasta from scratch for the first time using this guide. Of course I did this for a cook-off; I rarely go to so much effort for myself and Kaylie doesn’t eat at home too much lately. (She’s been developing a new menu at Perch which means a lot of food testing.) You’ll want to have your filling prepared before you make the pasta, because once you start, your hands will be busy for quite a while.

If you don’t want to make pasta from scratch, you can easily go buy spring roll or won ton wrappers and use them instead. Check the ingredients as some have eggs or other crap in them. Vegan ones are fairly easy to find.

You can serve these with a variety of sauces. I made a limey red curry sauce (delicious with ravioli), hence the ginger in the filling, but we also ate them tossed in pesto (as pictured above). Your call. You could eat them with a plain old tomato sauce, or just with margarine!

Filling

1 butternut squash
1 tbsp oil
5 cloves garlic
1 loose cup oyster mushrooms (approximate – I used 1/2 a “container”) – alternately use any kind of mushroom, diced, or skip mushrooms altogether
Salt
1+ tbsp Earth Balance or other margarine
1 tsp ground ginger or other spices – your choice for flavour (tarragon, cumin, or rosemary would be nice)

Preheat your oven to 350. Slice the butternut squash in half lengthwise, brush the cut sides with oil, and lay cut side down on a baking sheet. Throw the garlic cloves (still wrapped) on the sheet too. Put it in the oven and roast for 45 minutes – 1 hour, until the squash is soft to a spoon. Your garlic might start to burn – take it out when it’s loose in its skin.

While your squash and garlic is roasting, separate the oyster mushroom heads from their stems. The stems are a lot tougher – you’ll use both but you’ll have to cook the stems longer. To cook the mushrooms, either brush them with olive oil and throw them in with your squash and garlic for about ten minutes, or saute them in a frying pan with a touch of oil.

Start making the pasta dough while you’re roasting squash – you’ll have some downtime.

Once the squash is soft and somewhat caramelized, scoop it out of its skin with a spoon and mash it with salt, margarine, and ginger. If you choose to forgo mushrooms, you might want to add some more spices.

ravioli - butternut squash filling

Handmade Pasta

1 2/3 cups all-purpose flour
1/2 tsp salt
2/3 cup liquid
1 tsp oil

Combine the flour and salt. Add the oil to the liquid; if you want flavoured pasta, substitute tomato paste, pureed spinach, curry, or whatever you like for part of the liquid. I steeped lime leaves and fennel in 2/3 cup boiling water til it cooled and used that to make my dough. Add the liquid to the dough. Mix until it starts to form a ball.

Turn the dough out on to a floured surface and knead until smooth and elastic – about ten minutes. Add more flour whenever necessary to keep the dough (and your hands) from getting sticky. Wrap the dough in plastic and let it sit for ten minutes. (I let mine sit for an hour and a half while I went to go pick up a mattress, but I don’t recommend it, because it mega stuck to the plastic wrap.)

Separate the dough into eight; take one eighth of it and wrap the rest to keep it moist. Roll the dough out on a floured surface until it’s as thin as you can make it. Cut it into shapes – I made squares, but rectangles and triangles are nice too. Don’t stack your noodles! You’ll want to hang them ’til you use them; following the instructions, I temporarily hung mine on my cooling rack.

ravioli - drying

Now that your noodles are prepared, you’re ready to stuff your ravioli. Spoon a little bit of squash and a piece or two of mushroom on to each piece of dough – I do about eight at a time. Fold them over and press the edges with a fork to crimp them closed. I like to press them from the top and the bottom.

Yes, there are a lot! You can easily make about 50 ravioli with this recipe. If you get tired of making ravioli, slice your fresh pasta into long thin noodles or any type of noodle you like. You can dry them and keep them.

ravioli - folding

Once you’re ready to eat them (after you’ve spent your entire life folding ravioli), all you need to do is drop each one in boiling water, then remove it with a slotted spoon once it floats – about 3 minutes. After the boiling step, you can eat them right away, or you can fry them or bake them if you want a less slippery texture.

How impressive! You’ve just made ravioli – from scratch!

Chile Rellenos

tempeh and roasted acorn squash chile rellenos with daiya, cherry tomato and avocado salsa, pinto beans, julienned zucchini, purple potato chips

4 large Banana Peppers (or other large peppers)

Filling:

1/4 block (about 1/4 cup) Tempeh, crumbled
1 small Yellow Onion, diced
6 White button Mushrooms, sliced
1/2 of an Acorn Squash, roasted until soft
4 cloves Garlic, minced
1 Cup Daiya

For The Batter:

1 Cup Pastry Flour
1 tsp Garlic Salt
shake of Cayenne
shake of Salt
1 Cup Beer or Soda Water

Filling:

Sauté Onion & garlic until translucent and slightly browned. Add the sliced mushrooms, garlic, and crumbled tempeh, squash and continue to sauté until every thing is cooked throughly.

Roast the Banana peppers in the oven for about 7 minutes at 400 degrees. Once the banana peppers have had a chance to cool cut them vertically from top to bottom. Stuff your peppers with the filling and daiya just enough so no filling is coming out of the peppers. Seal the peppers shut by sticking toothpicks diagonally across the slit of the peppers piercing the flesh. Stick the peppers in the freezer and let freeze for at least an hour.

For the Batter:

Whisk the dry ingredients with the wet.

Finally:

Heat a frying pan with a layer of vegetable oil. Take the toothpicks out of the peppers. Dip the peppers in the batter so that they are nicely coated and then fry making sure to rotate the pepper on all sides with tongs. Once the peppers are browned place them in the oven at 350 degrees for 5 minutes. Let cool and have a fiesta in your mouth.

Vegan Country Mushroom Soup

I just sent this recipe to Britt because she wants to make it this evening – it’s a classic that I use pretty often. It’s one of my favourite comfort foods. Because I couldn’t get Kaylie’s chilled tomato, garlic, and basil soup recipe yesterday for Meike, I thought I’d put this one up. No photo, sorry!

1 onion, diced
2 stalks celery, diced
1 – 2 carrots, diced

saute these items in vegetable oil until soft. add spices:

2 bay leaves
1 tsp marjoram
1 tsp sage
2 tsp rosemary
salt and pepper
(add more spices if you want, or use different spices.)

add 1/4 cup nutritional yeast if you have it. toss this around with the hot onions etc. for a minute. add:

as many mushrooms as you have, chopped – at least 2 cups! for best results, use a few different types of mushrooms. white, brown, oyster, shiitake… go crazy. you could probably use rehydrated dried mushrooms too, though i’ve never tried that.

add some margarine here for extra flavour if you want (you do – it’ll melt into the mushrooms and OMG). toss and saute the mushrooms until soft. add:

2 cups vegetable broth
1 cup unsweetened, unflavoured milk – almond, coconut – not rice, it’s too watery!

bring to a boil and then down to a simmer. put a lid on and let this simmer for some time until it has reduced. to speed up this process you can thicken it with flour.
taste your soup and see if it’s flavourful enough. if not, add more flavour! miso might work too!

at the end, i recommend using a hand blender to get rid of some of the chunks. the longer it simmers the better it tastes. serve with thick grainy bread.

Shallot and White Wine Mushroom Polenta topped with roasted Broccolini, Asparagus and fried Sage.

This recipe was whipped together while on a trip in San Francisco. The inspiration came from an hour of roaming around Trader Joe’s and the need to combine ingredients for dinner as well as for the Anniversary lunch I was to make the next day.

Featured Flavours: White Wine and Shallot button mushrooms, and Fried Sage.

spinach, mushroom, tomato, and ‘egg’ over garlic hash


Oh, baby. Another triumph of the tofu egg patty I’ve been making. If you haven’t tried this yet, you really should. We served it over a pile of garlic hashbrowns, tomato, and spinach, with barely-fried white mushrooms and a thin gravy made with tahini and nutritional yeast.

I’m going to try a few different approaches with the egg patty. I think I want to get the extra firm tofu, drain it and slightly press it, slice it, and then marinate it in the thick mixture of coconut cream, miso, nutritional yeast, and mustard. Then I want to heat some oil up very, very hot in a pan and flash-fry the soaked tofu on each side, to retain a melty-soft texture inside. If you try it before I do, let me know how it works.