Vegan IPA beer cheese

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I love browsing the recipes and ideas that others have to share. I was doing some reading on food52 and came across this recipe for vegan cheese and thought it sounded really easy and good. It also made me think of one of my favorite things at the bar I used to work at in Ogden, their Stout ale dip is delicious!
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20 minute Wild Mushroom couscous

cous2With fall officially in full swing, and mushrooms being at their peak, I figured why not a fast and seasonal recipe? This side dish is quick, easy, and impressive. I found amazing Chanterelles but you can use what mushrooms look best in your area. This serves four as a side dish or 2-3 as a main, the ingredients are easy to find, and it can be easily adjusted to fit any taste. I love using couscous, it is fast, easy, and has great texture, awesome if you are in a hurry as it only take 5 minutes to prepare. A quick sauté on the mushrooms and a dash or two of wine, and you have a five star dish at home for a fraction of the price!
You will need:
1 cup couscous
A palm full of dried porcini
2 cups stock
3 tsp. olive oil
Pinch of salt

Parsley, shallot, garlic, mushrooms.
Parsley, shallot, garlic, mushrooms.

2 cups sliced mushrooms
1 shallot, minced
1 clove garlic, minced
2 tsp. Ponzu or soy
¼ cup dry white wine, or stock
1 tbsp. Butter or butter substitute
2 tbsp. fresh chopped parsley, I’ve been loving the “curly” variety lately, its very mid town Manhattan in the 80’s haha!
Fresh ground black pepper
Boil two cups of stock with dried porcini, salt and 1 tsp. olive oil, remove from heat and pour over cous cous in a medium mixing bowl, cover with plastic wrap, after five minutes, remove wrap, fluff with a fork, and set aside.
Over medium high heat in a skillet heat 2 tsp. olive oil till shimmering, add shallot and garlic, cook a 2 minutes, add mushrooms in one layer, add butter, cook 4 minutes, flip, cook 2 more minutes add ponzu and white wine, reduce a few minutes, toss with parsley and pepper, serve over cous cous. Fungi heaven!

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Chile Verde with black beans and kale

verde3So plant-based eating is such a deviation of the norm for me in many ways, but after a full week I already feel better! A few minor ailments I’ve had, no longer vex me, I feel light(er) and energized! I have however, really wanted some Mexican food! One of my favorite dishes is chile verde usually served with pork and thicken with a roux, it is not on the plan. So I decided I would do a version of it with black beans, and some kale. Tomatillos are in season so grabbed those today at the farmer’s market, along with some cilantro, garlic, peppers and other goodies, then I went to the kitchen and began my experiment. It ended up fresh, hearty, and spicy! Served with some whole wheat, flax tortillas it curbed my craving.

You will need:
1 lb. Tomatillos, husks removed
1 medium onion, chopped
2 tomatoes, chopped
3 Jalapeno or serrano chilies (depending on how hot they are, and your preference)
1 carrot, chopped
2 cloves garlic, smashed
1 bunch kale, I used lactinato
1 bunch cilantro, chopped
2 ribs of Celery, chopped
6 cups Water or stock
2 cans black beans drained and rinsed
Salt to taste
In a medium sauce pan, add tomatillos, tomatoes, onion, chilies, ½ the cilantro, garlic,and celery. Bring to a boil, reduce heat to medium low, cook 15 minutes, then blend half of this in a blender or use a stick blender, be sure to leave a little texture. Add Kale, and beans, cook 15 more minutes, add the rest of the cilantro and serve over rice or with tortillas! Ole’ frijole!

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