Tag Archives: mushroom

Tofu Mushroom Poke

15 May

Poke is not something you used to do on Facebook…  it’s a salad served raw in Hawaii.  From the looks of it, it’s the Hawaiian ceviche and the correct pronunciation is Poke /poʊˈkeɪ/.

When I traveled to Peru, I had delicious tofu ceviche and white mushroom ceviche.  Both vegan, and both tasted as authentic as ceviche made with fish.  So I decided our Hawaiian ceviche, or poke, would include both tofu and mushrooms. To add more interest, color and crunch, I thought I would include some broccoli florets into the mix.

This is a simple dish with many components coming together.  Feel free to make some parts the night before you’re serving this and finish it off the day of with the broccoli and tossing it all together in the marinade.  This way the tofu marinates overnight and the broccoli is served fresh – the best of both worlds.

 

Typical Hawaiian Dish from KarmaFree Cooking

TOFU MUSHROOM POKE

2 blocks of extra-firm tofu

1 pint of cremini mushrooms, quartered

1 bunch of broccoli, florets only cut in half or thirds

2 medium carrots, peeled and shredded

2 shallots, finely minced

4-6 scallions, thinly sliced

About ¼ cup Garlic and Herb Seasonings

3 garlic cloves, grated

2 inch piece of ginger, peeled and grated

½ cup olive oil

¼ cup tamari

2 tbs toasted sesame oil

The juice of 2 limes

Salt to taste

 

  1. Slice each tofu block in 4 slices.  Place slices in a baking sheet lined with 2-3 paper towels.  Cover with 2-3 additional paper towels, top with an additional baking sheet and weigh with something heavy.  Drain weighed tofu slices for about 30-60 minutes.
  2. After tofu slices are drained, season liberally with Garlic and Herbs seasoning.   Cook tofu slices in a dry non-stick skillet.  After you’ve placed them on the skillet, leave them for a while without touching them.  The crust they will develop will prevent them from sticking to the skillet and make it easier to turn them.  Sear them on both sides.  Set aside to cool off.
  3. Cut each slice of tofu in 12 pieces – cut into 3 pieces on the long side.  Cut those 3 strips in half and then those halves in half again.   Set aside.
  4. Mix the marinate in a container with a lid that you can cover and marinate tofu for a while – tamari, olive oil, sesame oil, shallots, scallions, grated garlic, grated ginger, lime juice.  Add tofu slices to marinate.  Add shredded carrots.  Marinate for about 4 hours or even overnight in the fridge.
  5. Meanwhile, bring a large pot of salted water to a boil.  Blanch broccoli florets for about 1 minute, until they turn bright green.  Scoop them out of the boiling water and shock them in a bowl filled with salted ice water.  This will stop the cooking and set the bright green color.  Working in batches will help you control the blanching process and avoid any over cooking.   When broccoli is cooled, transfer to a colander for the florets to drain well and dry.
  6. About 2 hours before serving, combine marinated tofu/carrots mix with quartered mushrooms, cooked broccoli florets and sliced scallions.  Toss well to combine and allow marinate all together.  Toss every 20 minutes to make sure all components are marinated.

Serve at room temperature.

 

If you enjoyed this recipe…  you can check out the other dishes we served at the Hawaiian Vegetarian Festival here in a previous post serving as anchor for all the recipes.

Recipe from KarmaFree Cooking

Top 10 Mom’s Favorite Recipes

7 May

I love my mom to death… we disagree on many things, we argue, but we also have tons in common.  We both love to travel, to shop, to decorate, work on home projects, and we have also a mutual love for yoga, meditation and the spiritual lifestyle.

And what do you do to honor and celebrate someone who has giving you everything but also has everything she needs??  You cook for them… because everyone is bound to get hungry sometime and especially if they ask you for something in specific.

Sometimes, when my mom and I go to The Boys Farmer’s Market in Florida, she will see products/ingredients and tell me, “Madelyn…  Why don’t you make this tonight?”

So to honor all my mom’s cravings I want to share some of her favorite recipes in KarmaFree Cooking.  The ones she requests over and over and over again.  Maybe YOUR Mom will enjoy them as well.

My mom's favorite recipes published in KarmaFree Cooking

 

Spinach Pinwheels

Cottage Cheese Dip

Tofu with Snow Peas and Bean Sprouts

Quinoa Pasta with Fresh Baby Spinach and Lemon

White Lasagna with Spinach

Spinach-filled Mushrooms

Tomato Bruschetta

Asparagus Tart

Whole Wheat Bread Budín

Pumpkin Cuatro Leches

Apple Crisp

 

This is a list of 11…  but the cottage cheese can’t be called a recipe, but believe me, If I have cottage cheese and chips and my mom passes by, she will undoubtedly stand guard in front of me and eat my stuff until I tell her to stop.

Romantic Mains to Impress

10 Feb

Even though I am not currently dating someone special… I still like to cook something nice, even if it’s just for myself.

After all, Valentine’s Day is a day to celebrate LOVE and there are many ways to express and celebrate love – love towards your parents, love towards your kids, love towards your siblings, love towards your pets, love towards your partner, love towards your neighbors, your family in general, your co-workers, your friends and most of all, LOVE TOWARDS YOURSELF.  Because, if you don’t love yourself, how do you expect others to love you too???

Here are a few ideas I have cooked in the past to impress a few loved ones…  hope you choose to make one to impress YOURSELF!!!

Cheese, Spinach and Mushroom Manicotti

My Plate

Roasted Stuffed Tomatoes over Pasta

Roasted Stuffed Tomatoes - 3 tom

Spinach-Stuffed Mushrooms

My Maggiano's Mushrooms

Eggplant and Goat Cheese Bake

??????????

Asparagus Tart

ASparagus Tart - Before 2 KFC

Korean Seasoned Tofu

Sesame Sauce

Chame’s Spinach Salad with Figs and Blue Cheese

Chame's Salad

Poached Pears with Blue Cheese and Almond Praline

pear-w-blue-cheese-2-comp

Morel Mushroom Toasts

25 Jan

I have a bunch of virtual friends and we decided at the end of last year to start sharing amongst each other the things we love to eat from the places we live. These virtual friends are spread all over the US and the world – Colorado, Florida, California, New York, New Jersey, Maryland, Texas, Oklahoma, of course me in Puerto Rico and even one in Italy and another one in can’t remember if she’s in Iceland, Vietnam or Australia. That girl has me confused…

On our first round of our Foodie Exchange I got paired up the KATY, the only other vegetarian in our group. Can you believe our luck??? Well, they say there are no coincidences in life. It was up to the Universe that we would get to share what we love about our region. Katy lives in Maryland, close to DC and Baltimore… but she’s a lover of everything in her region including Pennsylvania where most mushrooms in the US are grown.

This is what I received from Katy…

 

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dried morels

But for the purposes of this post, we’ll concentrate on the baggie of dried morel mushrooms right there. Katy told me these are her favorites and that she preferred to send them fresh but was unable to locate them. So in its place she sent me these with instructions on her favorite way to eat them – sautéed with onions and thyme over toast. This is Katy’s favorite snack and she urged me to try it.

Katy is part of our Foodie Group for a reason… these toasts are amazing!!! I loved the earthiness of the morel mushrooms and how easy they are to put together. A great vegetarian snack or light lunch suitable for any foodie out there.

 Morel Toast

MOREL MUSHROOM TOASTS

½ bag of dried morel mushrooms
½ medium onion, sliced thinly
2-3 sprigs of fresh thyme
1 small garlic clove, smashed
Olive oil
Salt and pepper to taste
Cream Cheese
A whole wheat ciabatta roll, sliced in half

 

  1. Bring a small saucepot with water to a boil. As soon as the water boils, add the dried morel mushrooms to the water, cover and turn off the stove. Allow the mushrooms to reconstitute in that hot water for about 30 minutes.
  2. After the mushrooms are softened again, strain the mushrooms over a fine sieve reserving the liquid for another recipe.
  3. Take the drained mushrooms and pat the dry a bit. I cut the larger ones in half, but you don’t have to if you don’t want to.
  4. In a small skillet over medium heat, add the olive oil, the onions and the smashed garlic clove. Sautee them lightly for a few minutes. Add the softened morels and the thyme leaves. Season with salt and pepper. Cook everything together until the mushrooms have dried out a bit and looked cooked and “kinda alive”. Discard the pieces of garlic and set aside.

morels Sautee

5.  While the mushroom cook, drizzle some olive oil over the bread halves and toast in toaster oven. Slather some cream cheese or other spreadable cheese of your choice and place the morels and onions over the toasts with cheese.

 Morel Toast - Closeup

This is a great snack or even a light lunch served with a simple salad on the side. Thanks Katy for introducing me to morel mushrooms… I had eaten them in restaurants, but never made them at home. And now, this has also become one of MY favorites, thanks to you.

 

Cheese, Spinach and Mushroom Stuffed Manicotti

17 Jan

My un-married friends (which is not the same as being single) and I like to get together and celebrate ourselves, our friendship and the Xmas season. We were also celebrating the new remodeled kitchen at one of my friend’s… She invited us all for a night of music, great company and Madelyn’s cooking.

cooking

That’s the funny thing… my friend loves to cook, and she does it very well, but when she invites, Madelyn does the cooking. I do not mind at all because it gives me a chance to showcase a few recipes I’ve had in the works. Tired of the same Xmas food fare people eat at most parties during the season, I planned a healthy pasta menu with low-fat cheeses and tons of flavors. Annie Mariel would bring the salad… something composed, that’s her type of cooking.

This pasta dish is super simple and you don’t even need to cook the pasta beforehand. Due to time and availability this time around, I made this recipe using regular semolina pasta, but I have certainly made it using brown rice pasta and whole wheat pasta. In none of those cases I have pre-boiled the pasta. There is no need to do that as long as you have enough liquid for the pasta to cook in. The liquid will come from the tomato sauce and the liquid in the filling. This is a mix and bake recipe perfect for entertaining or a pasta night with the family.

 

manicotti - cheese, spinach and mushrooms

 

CHEESE, SPINACH AND MUSHROOM STUFFED MANICOTTI

1 box of whole wheat manicotti
1 box of Pomi chopped tomatoes
16 oz tub of part skim ricotta cheese
16 oz tub of cottage cheese
1 cup of grated Parmesan Cheese, divided
1 cup of shredded Italian Cheeses, divided
1 cup frozen spinach, mostly thawed and finely cut
1 packet of button mushrooms, finely chopped
½ onion, chopped finely
1 clove of garlic, smashed
2-3 sprigs of fresh thyme
1 tsp soy sauce
1 tsp balsamic vinegar
¼ cup of toasted pine nuts
1 tbs basil, chopped – I use the freeze dried kind or Italian Seasonings
Olive oil
Salt and pepper to taste

 

  1. Pre-heat oven to 350F.
  2. Let’s put together the filling…
  3. In a medium skillet over medium-hi heat, add a drizzle of olive oil and add the onion, garlic clove and mushrooms. Mix together and cook without stirring too much so the mushroom get to brown and caramelize. Move them once in a while, but leave them alone for periods of time and allow them to get brown.
  4. When the mushrooms are brown and fragrant, and to me they smell like steak, believe it or not, add a splash of soy sauce and a splash of balsamic vinegar to season. Add the thyme leaves and sauté a few times. Discard the pieces of garlic you may find and set aside.
  5. In a separate bowl, mix together the ricotta, the cottage cheese, ½ cup shredded cheeses and ½ cup Parmesan cheese. Also add the toasted pine nuts and the spinach, squeezing any extra liquid from it, but it does not have to be super dry. We want some moisture still because it will help cook the pasta. Also, add the cooked mushrooms. Mix everything together. Season with salt, pepper and a drizzle of olive oil and set aside.
  6. In another bowl, add the chopped tomatoes, a drizzle of olive oil, a drizzle of balsamic vinegar and season with salt, pepper and the basil or Italian seasonings mix. Mix everything together to combine all ingredients well.
  7. Transfer ½ the sauce to the bottom of a 9” x 13” baking dish. I used a disposable baking dish because I do not bring my vegetarian-only dishes to anyone’s home where I am not 300% they’re vegetarian just like me.
  8. Using a small spoon, fill each dried manicotti sleeve with the cheese/spinach/mushroom filling we just did. Place each manicotti sleeve one next the other in the baking dish. Some will go one way, the rest across, but they should all fit. This is the most time consuming part of the process. Keep on going until all manicotti sleeves are filled with cheese. If you have any leftover filling, like I did, don’t worry. I have a Round 2 recipe for you to use it in a new different application.

cooking 3

9.  Pour the rest of the tomato sauce over the filled manicotti. Top with the remaining shredded Italian cheeses and grated Parmesan.

10.  Place in oven for about 30 minutes to allow the pasta to cook in the tomato sauce. You’ll notice when the sauce is bubbling and the pasta has softened. If the top is not golden brown, turn the broiler on and allow the cheeses to get crispy on top. When it’s golden delicious, I turn the oven off and leave the pasta in there for another 15 minutes to let it finish cooking with the oven’s residual heat. This will ensure the pasta is cooked, yet still al dente.

 

Serve with your favorite side dishes… and for us Puerto Ricans that means sweet plantains are on the menu too. We also served it with Annie Mariel’s awesome composed salad. It may not have been the traditional typical Xmas menu, but it was my last cooked meal of 2012 and I LOVED it!!!! I hope you love it too.

My Plate

 

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