Tag Archives: mushroom

Lau Lau

18 Sep

Lau Lau’s are leaves stuffed with sweet potatoes and steamed.  This is a very typical luau dish in Hawaii.  I have made plenty of times stuffed cabbage leaves (not to self…  share these recipes on the blog), but I have never worked with collard greens, as the recipes I found on the internet called for.   I was prepared to make this recipe with large kale leaves or even cabbage.  I was so pleased to see collard greens in the supermarket. Yay!!!!

Again… this recipe is not difficult at all.  It just has a few steps to it to ensure the end result looks and tastes as good as it can be.

I don’t know how large they make these in Hawaii…  but I had to cook for at least 40 people, and we had 10+ dishes for people to choose from, so I made them small.  I used half a collard green leaf for each lau lau packet.  If the leaf was small, I used one whole leaf.  You can certainly make them as large or as small as you wish.

The folding takes a little getting used to just until you figure out the best way to keep all the delicious sweet potato mash inside the green leaf.

Recipe from KarmaFree Cooking


10-12 collard greens leaves

2 medium-sized white sweet potatoes, peeled and cut into 1-2 inch chunks

10 cremini mushrooms – chopped

2 cups frozen spinach, thawed and squeezed dry

1 large onion, chopped small

1 red bell pepper, chopped small

2 cloves garlic, chopped finely

1 vegetable bouillon cube

About ½ cup coconut milk

Olive oil

Salt and Freshly cracked Black Pepper

  1. In a medium saucepan, add sweet potato pieces and salted water to a boil.  Cook until they’re cooked and can be pierced easily with a fork.  Set aside leaving them in the cooking water to maintain warm.
  2. Fill a large but shallow pot with about 2 inches of water and bring to a boil.  Salt water heavily, as if you’re cooking pasta.  Place a few collard greens leaves at a time and cook for about 1-2 minutes or until slightly soft and color gets bright green.  Transfer to a bowl filled with salted ice water for leaves to cool and stop cooking.  This will also preserve the bright green color.  When leaves are cool, transfer to a plate lined with paper towels to drain.  Set aside.
  3. In a large skillet, drizzle a little olive oil and sauté onions, peppers, garlic with the vegetable bouillon cube.   Add cremini mushrooms and cook until they get a little color.  Add spinach and combine all the flavors together.  Season with salt and pepper one last time and set aside.
  4. In a large bowl, add the boiled sweet potatoes and mash them with a drizzle of olive oil.  Add the cooked mushrooms, spinach and veggies to the sweet potatoes and mash it all together.  Soften the mash by adding coconut milk.  Go little by little to make a soft mash.  Try not to add too much coconut milk or it might get soupy.
  5.  Pat dry the collard greens leaves.  Cut away the stem from each leaf.  I then cut each leaf, which are generally pretty large in half, along the same line where the stem used to be.
  6. Place about ¼ cup of mash in the bottom part of the leaf, leaving about 1 inch border, and roll it like you would a burrito…  fold bottom edge   of collard green over filling, fold in sides and roll away from you, creating as tight roll as possible.  Do this until you run out of leaves and/or filling mash.

At this point… you can save them to steam later or you can steam right away.  For the Hawaiian Festival, we rolled them the night before and steamed them the morning of our lunch festival.

  1. Set up a steamer pot with boiling water.  Transfer rolls to a steamer basket, cover pot and steam for 2-3 minutes.  Increase steaming time to 5 minutes if you made these in advance and are coming cold out of the fridge.  Transfer to serving platter carefully with tongs.

The collard greens are hearty, but are already tender enough that they cut easily.  The filling is sweet and savory.  This is great new way to enjoy cooked greens that still look vibrant green.

Colombian Breakfast Arepas

8 Sep

I’ve never been to Colombia…  YET.  But I have many Colombian friends who boast the deliciousness of their native cooking – Rubén, Andrew, Karina, Enrique, and my good friend, Dolly.  Whenever we visit our Yoga Center in Queens, she always wants to please our Guruji, and all of us who visit, with many of her Colombian favorite recipes.

Lately, she’s been making us her Colombian Arepas.   These arepas are made with yellow cornmeal and topped with your favorite veggie mixture.  We are busy yogis, so Dolly uses frozen pre-made arepas from La Venezolana, but there are many good brands out there.  Try to pick a brand that’s as natural as possible, with the least preservatives.

Here, I will share the recipe for the delicious topping…

Recipe by KarmaFree Cooking


4 corn arepas – the refrigerated kind

6 large white mushrooms, chopped finely

1/4 lb oyster mushrooms, chopped finely

1 yellow onion, chopped

½ red bell pepper, chopped

½ yellow bell pepper, chopped

2 roma tomatoes, chopped

2 tbs garlic and herb butter or use vegan butter if you prefer

2 sprigs of thyme, leaves only

¼ cup apple cider vinegar

2 tbs soy sauce

¼ cup wáter, if necessary to make a sauce

1 cup vegan shredded cheese – I used Trader’s Joe’s vegan cheddar/monterrey jack mix

Vegan mayonnaise

2 tbs Olive oil

Salt and Pepper to taste


  1. To thaw the arepas, place them in a 350F oven in a baking sheet covered with parchment paper… or place them on top of a griddle.  The oven is helpful because it can fit as many arepas as you want.  This recipe is good enough for 4 arepas, but it’s easily doubled if you need more for your crowd.
  2. In a large skillet over medium-high heat, drizzle a little bit of olive oil to the garlic/herb butter.  Add the mushrooms
  3. and toss them to coat them with the oil and butter.  Spread them out in the skillet so they can get browned.  Resist the urge to move them around.  Wait until the mushrooms start to give off the smell of a cooked steak…  I know…  I know…  but you’ll remember me when the smell hits your nose.  You might want to turn on the smoke extractor in your kitchen for this one…
  4. When you’re ready to move the mushrooms again, add the onions and peppers.  Season with salt and pepper and toss the whole contents of skillet so the onions and peppers cook.
  5. The arepas should be warm now in the oven… take them out, spread a generous schmear of vegan mayo and place about ¼ cup of shredded vegan cheese on top of each arepa.  Place back in the oven for a few minutes for the cheese to melt thoroughly.
  6. After a few minutes reduce the heat to medium, add the tomatoes and season with the thyme leaves.  After about 1-2 minutes, add the vinegar and soy sauce to start to create a sauce.  If the tomatoes do not give out too much liquid, add a little water to create a sauce.
  7. As soon as the cheese is melted and the mushrooms, onion, tomato mixture is cooked, you can assemble…  Place one arepa with melted cheese onto a plate and cover with a healthy helping, about ¼ of the mushroom mixture over it.  Serve alongside a simple green salad on the side.


I’ve had this dish originally as a hearty breakfast/brunch item… but I have also made it as a light dinner option.   Add a few slices of avocado, and you’ll be golden.  It’s easy to make and super filling.  Hope you enjoy ittoo…

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


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



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