Posts Tagged ‘nuts’

When I was a kid, my mom never shared her favorite treat of microwaved mushrooms with butter.  Consequently, I grew up believing that mushrooms are valuable, delicious, and coveted.  Luckily, my husband doesn’t share this view.   He lets me buy mushrooms with (near) impunity and I can eat them all!  I love all varieties of mushrooms and their musky, hearty flavor.  I love the slight chewiness and juiciness of mushrooms.  I love mushrooms so much that I should probably give them up during fasts.  But, only when I’ve reached a higher spiritual level.

In the mean time I want to share my own delicious mushroom pasta concoction with you.  I realize that this might be utterly disgusting to some people.  But some others of you I hope might enjoy it.

*You can toast your walnuts before starting in a dry skillet or quickly toast them in the oven at 300 or in the toaster oven.  Or, if a good walnut flavor isn’t important, you may add them at Step 3.

*If after you add the walnuts, the mix looks dry you can add more olive oil.

Mushroom Black Olive Delight

1/2 pound shell pasta, 1/2 cup cooking liquid reserved

1 1/2 cup of chopped white mushrooms, Portabellas, or Baby Bellas

1 can of chopped or sliced black olives, drained

3/4 cup walnuts, chopped

1/2 onion, chopped finely

1/4 cup cooked quinoa

1/4-1/2 cup chopped fresh parsley

1 Tablespoon (or more) Olive Oil

1 Tablespoon butter substitute

SALT to taste

Step 1. Lord, bless my work.

Step 2.  Cook pasta in salted water, drain, and reserve 1/2 cup cooking liquid.

Step 2. Heat oil and butter substitute in a medium skillet over medium-low heat.  Gently saute onions until fragrant.  Stir in mushrooms.   Cook, covered, until mushrooms start to lose moisture.  Remove lid, continue to cook until mushrooms begin to darken.

Step 3. If you have not toasted your walnuts add them now to cook them.  Cook nuts 3 minutes to develop flavor.  Stir in olives, quinoa, and parsley until warm.

Step 4.  Add 1-2 tablespoons of cooking liquid to the sauce, stirring until it reaches desired consistency.  The starch will help to thicken the sauce so it sticks to the noodles.  Stir in pasta.  Serve.


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Today’s recipe comes from a very lovely friend. She has years of experience in vegan cooking and baking, so you can trust this recipe works.

According to J:

This next one is based on a banana bread recipe I changed to suit my pumpkin loving ways.

1 mashed ripe banana
2/3-1 cup pumpkin puree
2/3 cup sugar
2/3 cup oil (I used grapeseed oil)
2 cups flour (white whole wheat and spelt flours both work lovely if you are into that sort of thing)
3/4 tsp each baking soda and baking powder
1/2 tsp salt
1 1/4 tsp pumpkin pie spice (or its equivalent in separate spices)
Splash each vanilla extract and your favorite non dairy milk
1/2 cup chopped walnuts (optional)

1.  Lord, Bless my work.

2.Preheat oven to 350.

3.  Mix wet ingredients.

4.  Mix in the rest of the ingredients(except splashes of vanilla and milk) until well incorporated…. it will be a bit thick.

5.  Add splashes of non dairy milk and vanilla and mix well. Spread in a 9 x 5 in loaf pan and bake for 1 hour.

6.  Let cool for at least 30 mins. before enjoying.

Thumbs up to adding walnuts for protein and grapeseed oil for healthy fat!

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Pumpkin Cookies

Day two of the great fast.  Ready to devour your brother yet?  I am ready to go hunt up a chocolate tree myself.

Our first desert recipe is courtesy of my loving sister in law.  She brought us a tin of these great cookies after our cross country move.  See, told you she’s thoughtful.  (I have made a few adjustments from the original recipe to improve the nutritional value.)

One cup of old fashioned oatmeal (rolled oats) has five grams of protein.  One cup of whole wheat flour (4 ounces) has sixteen grams of protein.  Two thirds of a cup of walnuts has about 12 grams of protein.  The nuts are optional, but they are a complement to the grain proteins.  Molasses has iron and other trace minerals.

This recipe calls for pumpkin, a vitamin rich vegetable.  Actually, all orange foods have something in common- massive amounts of beta-carotene.  The body turns beta carotene into vitamin A.

My grocery store only carries pumpkin seasonally.  I used a small sweet potato boiled and pureed.  You may also use any orange winter squash.  (Not yellow summer squash.  Winter squash has a hard skin.)  If you use a fresh cooked vegetable AND choc/carob chips make sure that you cool the vegetable first.  If you don’t it will melt the chips before you bake the cookies.  I made this mistake on my second batch.  Unfortunately, that made the cookies too ugly to picture.  Martha Stewart I am not.

For a chewy cookie follow the recipe as written.  For a soft, cakey cookie add 1 tsp baking soda to the dry ingredients.  Bake for 15 minutes.

Pumpkin Oatmeal Cookies

2 cups flour

1 1/3 cups rolled oats

¾ tsp salt

1 tsp cinnamon

½ tsp nutmeg

1 2/3 cup sugar

1/3 cup oil

1 Tbsp molasses

1 cup canned pumpkin, cooked squash or sweet potato

1 tsp vanilla

¾ c carob chips or fasting chocolate chips (optional)

3/4 c walnuts or pecans

Step 1. Lord, bless my work.

Step 2. Preheat oven to 350 degrees.  Grease or (line with parchment paper) two baking sheets.  These cookies are really sticky even on a nonstick sheet-you have to grease the pans.

Step 3. In a medium bowl, combine flour, oats, salt, cinnamon, and nutmeg.  Set aside.

Step 4. In a large bowl, combine sugars, oil, pumpkin, and vanilla.  Add dry ingredients, folding to combine.

Step 5. Drop by tablespoon onto baking sheets about one inch apart.  Bake for 20 minutes.

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