Tag: vegan

Shrooms! (Mushrooms Stuffed Full of Yum)

I’ve been REALLY craptastic about posting to the blog, I know it. No excuses here…luckily this blog was never a part of my livelyhood and the only people to yell at me about it are on twitter (and Amazon – apparently they have some sort of *rule* about their paid authors actually writing…go figure).

Anyhow…it’s time for some really awesome foodstuff, I’ve been coming up with more and more really original recipes lately. I’ve gotten some pretty awesome reviews of my mushrooms, straight out of Tony’s Kitchen!

Real Simple.

So Simple this almost isn’t a real blog post, but here it goes.

INGREDIENTS

Fresh white (champaign) Mushrooms - Stuffed Mushrooms - Tonytown.comMushrooms (8-16oz)
These are those regular white mushrooms you find int the produce areas of the grocery store, you can find better ones if you really want to go all the way, and if you really want to impress your favorite vegetarian, you can opt to go with portabellas and top them with the stuffing, tastes frickin AWESOME.



Black and Green Olives - Stuffed Mushrooms - Tonytown.comBlack Olives (6oz)
If you want cheap and fast, just get black minced olives in a can. If you prefer fresher (I do – always) find yourself a decent olive bar (usually only found in decent grocery stores) and get your fill. Be prepared to pay far too much for fresh olives though..it’s almost silly.



A fresh white onion - Stuffed Mushrooms - Tonytown.com1 Large White Onion (6-10ounces at least)
Green onion really won’t work too well in this, and purple onions don’t mince as well, as I like, so I usually opt for the white onions on this. I’ve run into a couple people that didn’t like onions, but didn’t even bat an eyelash at chowing down on these stuffed mushrooms, so unless they are allergic, I encourage people to try them before acting like you’re asking them to try castor oil ๐Ÿ˜‰


Balls of Mozzarella Chesse - Stuffed Mushrooms - Tonytown.comMozzarella Cheese (8-16oz)
Finely shredded Moz is awesome. If you get fresher blocks it will make an incredible difference on the taste. If you have a Vegan in the group, you can substitute real Moz for Dairy-Free Mozzarella by Daiya Foods.

PREP

1. Preheat your oven to about 400 degrees (Fahrenheit).

2. Break the stems out of the mushrooms. I usually slice the stems for use in other sauces etc. No use in wasting good ingredients!

3. Mince the onion, the olives and the Moz. If you have a good processor you can mince this all at the same time until you have a fine paste. Otherwise, mince until you are comfy with the consistencies and mix them thoroughly together.

4. Treat the mushrooms like little bowls and you want to fill them up with the mixed stuffing. until they are overflowing by about 1/8 of an inch.

5. Place the mushrooms in a non-stick roasting pan. You only need to give them about a half inch space between so you should be able to fit quite a few in the pan.

COOKINS

Place the pan full of goodness into the preheated oven, and set your timer for 25 minutes.

NOTES
1. If you like your mushrooms’ texture to be more steamed than baked, you can easily pour a thin layer of water into the bottom of the roasting pan. About 1/4-3/8 of an inch of water will serve to effectively give you more juicy mushrooms.
2. If you opt for the Vegan Friendly version, please note that the Dairy-Free Mozzarella by Daiya Foods takes longer to melt so you may have to leave the Shrooms in the oven a bit longer. ๐Ÿ˜‰




Tony’s Big Chili Yum Yum

So I’ve been talking up a big game regarding my chili recipe, and figured I ‘d finally getting around to sharing the Yum Yum from Tony’s Kitchen.

The first part I’ll just go over is this chili is incredibly kick ass with or without the meat, and is vegan friendly to boot (sans the meat). So no crying about your diet. The spices can be moderated easily to suit your palate and easily accommodate the whole household. As usual, this isn’t portioned for a few servings, this is portioned to feed the family and have loads for leftovers.

We’re going to go over the list of Yum-Yums (in-greed-ee-unts) now. Remember you’ll want to read the whole recipe before jumping in on this…;)

Ingredients

BIG FAT RED KIDNEY BEANS FOR CHILI!#1 BEANS
1lb Red Kidney Beans
I’ve tried black beans, and even black eyed peas, they still don’t work anywhere near as well as good ol’ Red Kidney Beans.

#2 SPICES
I tried about 20 different combinations and this one got the most kudos from my guinea pigs friends.
1.5 tbsp cumin
2 tbsp garlic
3 tbsp sea salt
3 tbsp ground multicolor pepper
3 tbsp red pepper
3 tbsp chili pepper (sometimes more)

Veggies for Chili!#3 VEGGIES!
This is where the chili really stands out. This really adds to the flavor of the chili and kills the competition.
.5 bell pepper (red)
.5 bell pepper (green)
.5 bell pepper (yellow)
4 celery sticks
3 tomatoes
3x Giant Hot jalapenos
3x large seranos
1-2x habanero (optional, will make things very hot for people not used to peppers)
1-2 cups of corn

Veggies for Chili!#4. MEAT
2lbs pork loin or ribeye (I am going to try it with Bison next!)

Prep

#1 Prep the beans by themselves first, they take the longest to get ready by far. I bring half a pot of water to a boil. Pour them in. Let the boil continue for 3 minutes. Take them off hot, let them soak warm for however many hours they decide to take ๐Ÿ˜‰

#2 & #3 About an hour before you want everything to be ready, boil water in a spare pot, for #2 & #3, chop up everything in #3, mix them all together, add boiling water to desired consistency. Let that mixture stew up…remember we want all that stuff to cook & soak hot for at least an hour.

Chopped Ribeye for Chili!#4 Pork loin really does way better for this stuff, the meat stay moist and more mean than beef, so much that ribeye is the only competition. No prep necessary except maybe dicing it all up ahead of time. I usually just dice it all up and throw it into the #2 and #3 mix about 20-30 minutes before serving.

Drain the beans and mix with the rest.

Variables

* If you are vegetarian/vegan, you have only to omit #4 and you’re golden.
* Adding a can of tomato sauce does a ton of good.
* You can skip the jalapeno and serrano by adding a can of RoTel hot, but to be honest, the pepper taste isn’t quite the same.
* Do not use canned beans!!!! (They’re Nasty!)
* 2 bell peppers are just as good as three halves mentioned above…I just love the taste they bring to the chili.

Specific People Notes:
@Jessazombie, I have not tested this with Tofu. Use at your own risk…but it does have cumin!
@andriastanley, I couldn’t get croutons to work…BUT garlic bread is surprisingly good with this!
@thebloggess, do not cook this in a red dress, but you should certainly act like it ๐Ÿ˜‰
@laurenacarlton, this is that chili your hubbie and talked about at that place that time