Vegan Mushroom Bourguignon

Lately I have had a strong craving for Julia Child’s famous Beef Bourguignon. Switching to a plant based diet has proven somewhat difficult, but I was determined to find a vegan version to satisfy my needs. Immediately, I began searching recipes and messaging a few friends when I came across a recipe that rocked my world. The recipe I will be sharing pairs the mushroom bourguignon with mashed potatoes, but I personally think it would equally pair with egg noodles just as perfectly. The choice is up to you! Wishing you all a wonderful weekend and Happy Friday!

Vegan Mushroom Bourguignon

Ingredients

10oz. Fresh Sliced Mushrooms

1 tbsp. Oil

1/2 Large Onion (Diced)

2 Medium Carrots (Chopped)

2/3 Cup. Peas (Frozen)

3 Garlic Cloves (Minced)

3/4 tbsp. Fresh Thyme

1 tsp. Onion Powder

3/4 tsp. Sea Salt or To Taste

1/4 tsp. Blacked Pepper or To Taste

1/4 tsp. Smoked Paprika

1/3 cup. Red Wine

1/2 tbsp. Soy Sauce

3/4 cup. Vegetable Broth + 1/4 cup (If Needed)

1/4 cup. Plant Based Milk (I use Unsweetened Cashew Milk)

3/4 tbsp. Cornstarch

Mashed Potatoes

(4) Medium Sized Potatoes

1 tbsp. Plant-Based Butter

1/4 cup. Plant-Based Milk

Sea Salt & Black Pepper (To Taste)

Directions

Step One: Peel and chop potatoes, add them to a pot with water and salt. Bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add plant-based milk, plant-based butter, black pepper, and sea salt to taste and mash with a potato masher (don’t use a food processor or blender). Set aside.

Step Two: Heat oil in a pan over medium heat. Add onion and sauté for 4-5 minutes. Add mushrooms, carrot, peas, garlic, thyme, and all spices. Sauté for a further one minute, stirring frequently.

Step Three: Add red wine. Cook for about 2 minutes. Then add soy sauce, and vegetable broth.

Step Four: Let simmer over low/medium heat with a lid on for about 10-12 minutes or until the carrots and peas are softened.

Step Five: Combine plant-based milk and cornstarch in a bowl, stir with a whisk until there are no lumps. Add the mixture to the pan and stir (the sauce will thicken). Let simmer for a few more minutes.

Step Six: Taste and adjust seasonings. Add more salt/pepper/spices if needed. Serve mushroom bourguignon with mashed potatoes and enjoy! Store leftovers covered in the refrigerator for up to 3 days.

Note: If unable to have red wine, please substitute with the 1/4 cup. vegetable broth noted in the ingredients.

Recipe Credit: http://www.elavegan.com

Original Recipe Link: https://elavegan.com/vegan-mushroom-bourguignon/

Hardy Vegan White Chili

With the winter months soon to arrive, I have been testing out new chili recipes. The city where I live does an annual Chili Walk in which different art shops downtown offer their homemade chilis and cinnamon rolls. This allows the shops to gain attention and help out local businesses. Last year, I came across a white chili that I fell in love with and decided I would try to find something similar. This year my goal is to make a plant based version of this chili, and I think I have possibly done that.

Scouring the internet I came across a recipe for a Vegetarian White Chili granted it was completely vegan. Being allergic to the oil from jalapeños, I decided to take the recipe and alter it a bit to make it my own. With that being said; however, you will be able to find the link to the original recipe at the bottom of the page. Enough of my ramblings though! Let’s move on to the good stuff! Happy Sunday Everyone!

Hardy Vegan White Chili

Ingredients

2 cups. Vegetable broth

(4) cloves garlic (peeled and minced)

(2) 15 oz. White beans, drained

8 oz. Vegan cream cheese (Daiya brand)

White Chili Seasoning (I used 1/4 tsp ground cloves, 1tsp. Cayenne pepper, 1 tbsp. Garlic powder, 1 tbsp. Onion powder, 1 tbsp. Paprika, 2 tsp. Agave Nectar)

Salt & Pepper to taste

1/2 cup. Red Bell Pepper

1/2 cup. Green Bell Pepper

3/4 cup. Chopped Onion

1/2 cup. Mushrooms (add more if you desire)

1 cup. Corn (I used canned).

Note: For those wanting to add jalapeños, the original recipe calls for (1) 7oz can. jalapeño slices (drained)

Directions

Step One: First heat a bit of oil – or vegetable broth for doing this oil-free – in a casserole.

Step Two: Fry the garlic and the optional onions and bell for around 5 minutes.

Step Three: Combine all ingredients, including jalapeños (if desired) and cook on medium heat for 15 minutes.

Step Four: Season with salt and pepper as wanted, and dish out to plates. Enjoy!

Recipe Credit: http://www.cookingfromtheheart.blog

Original Recipe Credit: http://www.contentednesscooking.com

Original Recipe Link: https://www.contentednesscooking.com/vegetarian-white-chili/

Stuffed Peppers Soup

Lately the temperature decided to make a massive drop, and with that I decided it was perfect soup weather. One of my favorites to make is Stuffed Peppers Soup. Packed with flavor this soup is easy to make and will truly warm your soul. Personally, I think this soup pairs nicely with fresh made biscuits. The recipe I will be sharing with you all today is a slow cooker recipe. Please set aside 8 hours to allow everything to cook properly. I promise it is worth it! For more visual learners, I will post a link to a YouTube video which shows how to make the soup. I hope everyone is having a wonderful Wednesday!

Slow Cooker Stuffed Pepper Soup

Ingredients

1 lb. Extra-lean ground beef

1 cup. Onion (diced)

14.5 oz. Diced tomatoes with basil, oregano, garlic

2 cups. Green peppers and/or red peppers

15 oz. Tomato sauce

3 cups. Beef broth

1/2 tsp. Dried basil

1/2 tsp. Dried oregano

1 cup. Cooked rice (I personally use Jasmine rice)

Directions

Step One: Brown your beef with your onion in a skillet over medium heat.

Step Two: Drain your beef and onions and place in your 6-quart slow cooker.

Step Three: Add your tomatoes (juice and all) and the rest of your ingredients.

Step Four: Cover and cook on low for 6-8 hours.

Original Recipe Credit: http://www.recipesthatcrock.com

Original Recipe Link: https://www.recipesthatcrock.com/slow-cooker-stuffed-pepper-soup/

YouTube Link: https://youtu.be/g2am6YFQslE

Fry Bread & Fried Pork

Paskawaalhaaki’, Shokha’ Nipi’ Awaalhahli’ (Fry Bread and Fried Pork) is yet another popular meal, but needs to be eaten in moderation. Being one of the heavier meals, I cook this maybe once a month. The key to this dish; however, is the fry bread! Many tribes have their variations in regards to fry bread recipes, but today I will be sharing with you the Chikashsha (Chickasaw) recipe. In regards to the fried pork, some simple pork chops breaded and seasoned the way you like will work perfectly! In my opinion, this dish best pairs with a side of black-eyed peas cooked with a little onion. Many often pair this dish with stew, but it’s whatever you prefer! If you decide to try it out, let me know!

Chickasaw Fry Bread

2 cups. Sifted flour
1/2 tsp. Salt
4 tsp. Baking powder
1 egg
1/2 cup. Warm water or milk

Directions: Sift first three ingredients together and stir in beaten egg. Add water or milk to make soft dough. Round up on lightly floured cloth or bread board. Knead lightly. Roll or pat out 1/2 inch thick. Cut into strips about 2 x 3 inches and slit center. Drop into deep fat. Brown on both sides. Serve hot. Good with pinto beans, stew or syrup

Recipe Credit: http://www.chickasaw.net

Original Recipe Link: https://www.chickasaw.net/Our-Nation/Culture/Foods/Fry-Bread-and-Fried-Pork-Paskawaalhaaki-,-Shokha.aspx

Three Sisters Stew

Chokma! (Hello!) Having received a few requests, I have made the decision to start sharing some of my two tribes Traditional Recipes. For those who may be curious, Chikashsha saya (I am Chickasaw). I am equally Blackfeet (Siksika Nation). My indigenous name, is Little Flower Woman. Growing up, I was raised very traditionally within indigenous beliefs, and many of my meals were equally traditional in manner. These recipes are very special to my family and I, but I know they can be just as special to others as well.

To start off, I would like to share with you the recipe for Three Sisters Stew. Super easy to make, this stew is perfect for my plant-based and non-plant-based followers. This stew was a favorite of my Appo’si’ (Grandmother) and Imafo’si’ (Grandfather). Though the recipe states to cook for 30-45 minutes, I recommend the full 45 minutes. For more background regarding the stew, make sure to check out the link I have posted below the recipe! For more Traditional Recipes and Language Learning, make sure to Subscribe to my blog! Chinittakat chinchokma’shki! (Have a nice day!)

Three Sisters Stew

Ingredients

2 cups onions, diced
6 cups water
2 cans diced tomatoes, no salt added (14.5-oz. can)
6 cups red skinned potatoes, cubed
1 can tomato sauce, no salt added (15-oz. can)
1 cup corn, frozen
1 cup yellow squash, diced
1 can light red kidney beans, drained and rinsed (15.5-oz. can)
1 can black-eyed peas, drained and rinsed (15.5-oz. can)
½ can quick cooking barley
4 garlic cloves, minced
1 ½ teaspoon black pepper

Directions: In a large stockpot, add all ingredients. Bring to a boil, then lower heat and simmer for 30-45 minutes until the potatoes are soft. Serve immediately.

Recipe Credit: http://www.chickasaw.net

Original Recipe Link: https://www.chickasaw.net/Our-Nation/Culture/Foods/Three-Sisters-Stew.aspx

YouTube Link#1: https://www.youtube.com/watch?v=PeuDCMR4KQQ

Apple Cider Doughnut Cake

Autumn is approaching fast and with the weather cooling down, the time for Apple Cider Doughnut Cake arises! Did I mention hot chocolate with the little marshmallows? Baking is one of my favorite cooking methods when it comes to the Fall season, and I know you will love this recipe as much as I do! Though the hype around Fall is normally anything pumpkin spice flavored, I decided to switch things up a bit. Mentioned below will be (2) different ways of cooking this scrumptious cake, so check them out and see which cooking method fits you best!

Apple Cider Doughnut Cake

Ingredients

Yellow cake mix

3/4 cup. Apple Cider

1 tbsp. Brown Sugar

½ cup. Apple Sauce

1 tsp. Vanilla

¼ cup. Cinnamon

¼ cup. Sugar

1 cup. Powdered Sugar

¼ cup. Melted Butter

Directions

Step One: Prepare box cake mix as instructed in a large bowl.

Step Two: Add ½ cup apple cider, brown sugar, apple sauce, and vanilla and whisk until well blended.

Step Three: Pour mix into a well greased 7” Bundt pan.

Cooking Methods

Instant Pot: Add 1 ½ cups of water to the instant pot. Cover Bundt pan with foil and lower into the instant pot using a sling. Seal, and set on manual high pressure for 45 minutes. Allow natural release for 15 minutes. Remove from the instant pot and let cool.

Oven: Preheat oven to 350 degrees. Place Bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

Apple Cider Glaze

Step One: While the cake is cooking, prepare apple cider glaze. Add powdered sugar and remaining apple cider to a small bowl and whisk to desired consistency.

Step Two: In a separate bowl. Mix cinnamon with sugar.

Step Three: Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.

Step Four: Serve warm with apple cider glaze dip and enjoy!

Recipe Credit: http://www.princesspinkygirl.com

Original Recipe Link: https://princesspinkygirl.com/apple-cider-doughnut-cake/

Chinese Clear Mushroom Soup

Similar in manner to the Miyabi Soup the Chinese Clear Mushroom Soup is both Gluten-Free and Vegan. Equally easy to make, I am a huge fan of the flavors found within this soup. Having made the switch to a plant-based lifestyle, this soup is frequently made within my home. Speaking of this soup, I will be making some later today. If you are looking for a healthy soup that will warm your soul, look no further! If you get the chance to try it out, let me know what you think!

Chinese Style Clear Mushroom Soup

Ingredients


200 grams white button mushrooms or 2 to 2.5 cups sliced or chopped mushrooms

2 cup small spring onions, sliced or ¼ sliced spring onion whites

½ teaspoon finely chopped garlic or 2 to 3 small to medium garlic cloves – finely chopped

½ inch ginger, chopped or ½ teaspoon finely chopped ginger

1 teaspoon finely chopped celery (optional)

½ teaspoon crushed black pepper or pepper powder or add as required

1 teaspoon gluten free naturally fermented soy sauce or regular soy sauce – add as required

3 cups water

5 tablespoons chopped spring onion greens

salt as required

Prepping

Step One: Rinse, wipe and slice or chop 200 grams white button mushrooms. 

Step Two: Slice 2 small spring onions (about 1/4 cup sliced spring onion whites). Also finely chop 2 to 3 small to medium garlic cloves, 1/2 inch ginger and 1 small celery stem.

Directions

Step One: Heat 1/2 tablespoon sesame oil in a pan. Then add the chopped garlic and ginger. Saute for a few seconds.

Step Two: Then add the sliced spring onion whites & saute for a minute. Reserve the spring onion greens to be added later.

Step Three: Now add the sliced mushrooms and chopped celery.

Step Four: Stir and saute for two minutes on medium flame.

Step Five: Then add 3 cups water and stir.

Step Six: Simmer the soup for 4 to 5 minutes on a low to medium flame without a lid.

Step Seven: Add 1 teaspoon gluten free naturally fermented soy sauce or regular soy sauce. You can add less or more soy sauce as per taste.

Step Eight: Then add 1/2 teaspoon crushed black pepper or pepper powder and salt as per taste. Keep a check on salt as soy sauce already has some salt in it.

Step Nine: Cover with a lid and simmer the soup on a low to medium flame for 15 minutes or till the mushrooms are cooked.

Step Ten: Do check once or twice when the soup is simmering.

Step Eleven: When done, switch off the flame. Check the taste and add more soy sauce, black pepper or salt if required.

Step Twelve: Lastly add 5 tablespoons chopped spring onion greens. You can also add bit of rice vinegar, if you want.

Step Thirteen: Serve clear mushroom soup hot with or without any accompaniment. 

Recipe Credit: http://www.vegrecipesofindia.com

Original Recipe Link: https://www.vegrecipesofindia.com/mushroom-soup-recipe/

Miyabi Japanese Onion Soup

Commonly referred to as Clear Soup here in the U.S. it is a soup for the ages. Traditionally, this soup is known as, Miyabi Soup and/or Japanese Onion Soup. Personally, I love to make it whenever I am feeling under-the-weather, per se. It’s equally perfect as a “starter soup” before your main course. Having recently visited our local Japanese Steakhouse it inspired me to share with you all my favorite recipe, since I have had several requests.

The recipe I plan to share with you is by no means plant-based. With this being said; however, my next post will will be a vegan/gluten free version of a similar recipe specifically for my plant-based followers. For those following this recipe, it should be noted that the appearance of your soup will be based off of the brand broths you choose to use. This recipe can also be made days in advanced to allow for a stronger flavor like you find within the restaurants. Enjoy!

Japanese Clear Onion Soup

Ingredients

  • 2 teaspoons sesame oil (or peanut oil)
  • 8 cups chicken broth
  • 4 cups beef broth
  • 4 cups water
  • 1 large sweet onion, peeled and cut into wedges
  • 3 cloves garlic, peeled and smashed
  • 2 large carrots, cut into chunks
  • 2 inch piece fresh ginger, sliced
  • 4 whole scallions, chopped
  • 10 button mushrooms, sliced thin
  • salt

Directions

Step One: Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.

Step Two: Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.

Step Three: Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.

Step Four: To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.

Recipe Credit: http://www.aspicyperspective.com

Original Recipe Link: https://www.aspicyperspective.com/japanese-clear-soup-recipe/

Parmesan Spinach Mushroom Pasta Skillet

Lately I have been on a quest for simple and healthy meals. With mushrooms being a new favorite of mine, I decided to try out a recipe a close friend recommended to me. This recipe was exactly what I needed in terms of texture, flavor and simplicity. Having a 5 minute only prep time, this recipe is perfect for those busy nights! Can I say I have a new favorite? For my plant-based followers, check out the note I have posted below the recipe! Happy and healthy cooking everybody!

Parmesan Spinach Mushroom Pasta Skillet

Ingredients

Directions

Step One: To make the parmesan spinach mushroom pasta skillet: Cook the pasta in salted water until al dente, according to the package instructions.

Step Two: Heat 2 tablespoons olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.

Step Three: Add the chopped garlic and cook for about 30 seconds longer. Then deglaze with a bit of vegetable broth. Reduce the heat and cook for about 1-2 minutes longer. Remove mushrooms to a plate and set aside.

Step Four: In the same skillet, add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.

Step Five: Once the pasta is ready, pour off the cooking water. Push spinach on the side in the skillet and add mushroom back, then put drained pasta in the pan and toss to combine. Add parmesan and Italian seasoning and give a quick stir. Serve the parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like. Enjoy!

NOTE: To make this meal plant-based friendly, simply switch out the Parmesan cheese for vegan Parmesan cheese. I recommend the Parma! brand. Happy cooking!

Recipe Credit: http://www.eatwell101.com

Original Recipe Link: https://www.eatwell101.com/parmesan-spinach-mushroom-pasta-skillet-recipe

Peanut Butter Banana Cake

Image Credit: http://www.giadzy.com

Dessert has never looked so delicious until last night. Though the combination of peanut butter and banana may sound odd to some, they actually pair in a wonderful manner. Since I have quite a few followers who do not follow a plant-based lifestyle, I have decided to continue incorporating regular recipes into my posts. I feel this will give my work an equal balance along with variety. Thank you each for your continued support!

With this being said, the recipe is rather easy to make with a moist texture. Personally, it reminds me of the perfect Sunday evening dessert. Simple yet flavorful. If you are looking for something fun and different to try; look no further! This cake will have you smiling from ear-to-ear!

Peanut Butter Banana Cake

Ingredients

  • 3 very ripe bananas
  • 3 eggs at room temperature
  • 3/4 cup melted and cooled coconut oil plus more for the pan
  • 1/2 cup plain Greek yogurt
  • 1/3 cup creamy peanut butter
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoon baking powder

Frosting

  • 1 8ounce package cream cheese, at room temperature
  • 1/4 cup 1/2 stick unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 teaspoon kosher salt
  • 1 cup powdered sugar
  • 1/4 cup mini chocolate chips

Directions

Step One: Preheat the oven to 350 degrees F. Lightly brush the inside of 2 – 9 inch round baking dishes with coconut oil and line the bottom with parchment paper.

Step Two: In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the eggs and whisk until smooth. Whisk in the coconut oil, yogurt, peanut butter, sugar, salt and vanilla until smooth and incorporated. Add the flour, baking soda and baking powder. Use a rubber spatula to stir until combined being careful not to over mix.

Step Three: Divide the batter among the 2 prepared pans and bake for 25 to 30 minutes or until firm to the touch and a toothpick inserted in the center comes out only a few crumbs. Allow to cool for 30 minutes in the pan. Unmold the cakes and allow them to cool completely on a wire rack.

Step Four: In a medium bowl combine the cream cheese, butter, peanut butter and salt. Using a hand held mixer, beat on medium speed until light and fluffy. Add the powdered sugar and slowly beat again, increasing the speed as the sugar gets incorporated.

Step Five: Place one of the cooled cakes, top side down, on a serving plate. Place 1/3 of the frosting on the cake. Using an offset spatula, spread the frosting almost to the edge of the cake. Place the other layer, top side down, on the frosting. Dollop the remaining frosting in the center of the top layer. Using the offset spatula, slowly work the frosting over the top and down the sides of the cake until the cake is evenly covered. Sprinkle the top with the mini chips. Refrigerate for at least 2 hours before slicing and serving.

Personal Notes: In order to make this cake vegan simply replace the all-purpose flour for wheat flour. Replace the regular butter with Earth Balance butter. Switch the cream cheese for vegan cream cheese (Daiya is recommended) and switch the regular yogurt for vegan yogurt (Anita’s). Hope this helps some!

Recipe Credit: http://www.giadzy.com

Original Recipe Link: https://giadzy.com/recipes/peanut-butter-banana-cake-giada/