Category: Baking / Cooking

Moving Right Along

…Is it safe to come out now? Has the Thanksgiving madness come and gone for another year? Thank goodness, it passed without too much fuss or duress around here, and for that, I am truly thankful.

Now that we’re over that hurdle, there’s nothing standing between us and full-blown winter holiday immersion. Decorations and wrapping may have been pushed to a prominent place in stores since Halloween, but now we can finally stop ignoring them- There’s no longer any shame in diving head-first into that sea of iridescent tinsel. It’s my favorite time to cook and bake, when diets don’t even factor in and everyone eats with abandon, simply enjoying the festive foods on offer. Desserts can be desserts, not healthy desserts or breakfast-like desserts (although they may very well be on the menu first thing in the morning, too) and extravagant ingredients can be just par for the course.

If ever there was an easy show-stopper of a treat for the holidays, for me, it would have to be a rum cake. Doused with spirits and emboldened with light spices, I have fond memories of picking moist crumbs off of empty serving plates as I carried them back to the kitchen. Under the guise of being a helpful child, I was really after those leftover scraps.

This year, I gave the traditional bundt a cloak of chocolate, transforming it into a downright fudgy mountain of gently boozy cake. Dotted with sizable chunks of candied ginger, every bite is a little bit different.

Sorry to be a tease, but my Chocolate Rum Bundt recipe can be found in the new November/December issue of Joy of Kosher. Keep an eye on the website though, because they often generously share the recipes after a certain time of having the magazine on the news stands.

I’m certainly in the holiday spirit now! How about you?

Hannah (BitterSweet)13 Comments

Hearty and Heartfelt

Timing is everything, especially when it comes to seasonal cravings. Though immediately inspired to get in the kitchen as soon as my copy of Hearty Vegan Meals for Monster Appetites by Celine Steen and Joni Newman came in the mail, mere months ago, it was too hot to even contemplate turning on the stove, or even approaching the oven. After pouring over the pages with shining eyes and growling stomach, leaving a barrage of bookmarks in my wake, all I could do was wait for the inevitable switch that would make a warming, belly-filling meal more appealing than a bucket filled with ice-cold watermelon. As temperatures now dip and dance around the 40’s and 30’s, it’s safe to say that that time has come.

Finding a pause in the action to break into my long list of desired dishes was another matter, though. Luckily, many recipes are brilliantly simple to throw together, and pretty much cook themselves, as was the case for the Slow Cooker Corn Chowder (page 76). Toss ingredients into your slow cooker, crank it up to high for a few hours, and eat. Preferring a thicker, creamier chowder myself, I opted to blend half of it to add body, but otherwise followed the recipe to a T. The natural sweetness of the corn was nicely balanced with the spicy kick contributed by a dose of cayenne pepper, giving this unassuming recipe a complex, delicately nuanced flavor profile. Though I had never used a slow cooker prior, now I can’t for the life of me figure out why not.

Having first spied the Red-Eye Treats (page 250) on Celine’s blog years back, I knew that it was time to finally give them a test run for myself. An unusual combination of chocolate, coffee, and peanut butter, I wasn’t entirely convinced that these distinctive components could all play nicely together. Happily, my fears evaporated with one taste. A soft, chewy, but crisp bite yielded subtle sweetness, and a very satisfying depth of roasted flavor due to the coffee. The chocolate does take a bit of a backseat here, contributing more color than flavor, but next time, I think I will just have to add a handful of chocolate chips to remedy that, because there will be a next time.

The sleeper hit of my recipe trials actually came about by accident. First lured in by the promise of Hickory-Smoked Breakfast Strips (page 36) wrapped around water chestnuts to imitate bacon-wrapped scallops, my original plans were dashed once I popped open that can and discovered tiny chestnuts approximately the size of chickpeas. So here I was, far too much seitan bacon on hand, and no where to go with it. Quickly switching gears and frying it up as one typically would for “bacon,” I riffled through the pages for an appropriate accompaniment. Scramble, there had to be a scramble, I thought, homing in on the breakfast section. There, almost as an afterthought, the Scrambled Eggs hidden within the recipe for a Hearty Breakfast Bowl (page 35), were the perfect thing. So few components, so little effort, I didn’t expect much other than a nice way to round out the photo, to be honest. Adding in a bit more creaminess with a splash of soy creamer, I could scarcely believe how downright eggy things were beginning to smell- and look.

The hickory strips were completely overshadowed by the greatness of this scramble. A bit too sweet and chewy for my tastes, any flaws could be forgiven as long as that scramble was on my plate. Although I always add tons of veggies and seasonings, yet again, the mantra of “simpler is better” was proven true. I’m only slightly embarrassed to say that I wolfed down the first entire batch, unaided. The very next day, I had to have this killer tofu again, and couldn’t help but make further tiny tweaks, just to suit my own palate to perfection. Though there are a million recipes out there for tofu scramble, I implore you: Try this one. You will never miss eggs again.

Yield: 2 Servings, or 1 for a Vegan with a Monster Appetite

Straight-Up Tofu Scramble

Straight-Up Tofu Scramble

Creamy, buttery, and undeniably eggy, you won't believe this scramble is simply made of tofu!

Ingredients

  • 1 16-Ounce Container Extra-Firm Tofu, Pressed for About 45 Minutes
  • 2 Tablespoons Nutritional Yeast
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Kala Namak (Black Salt)
  • Pinch Turmeric
  • 1 Teaspoon Braggs Liquid Aminos
  • 2 Tablespoons Vegan Butter or Coconut Oil
  • 3 – 4 Tablespoons Plain (Unsweetened) Vegan Creamer
  • 2 Scallions, Thinly Sliced

Instructions

  1. Crumble the pressed tofu into a large bowl and add in the nutritional yeast, garlic and onion powder, kala namak, turmeric, and braggs. Use a fork to lightly mash and combine.
  2. Set a saute pan over medium heat, and melt the butter or coconut oil. Once liquefied, add in the tofu mixture and cook for about 5 minutes, stirring constantly, until heated through and just barely browning in some places.
  3. Pour in the creamer until it reaches your desired state of creaminess, cook for 1 minute longer, and turn off the heat.
  4. Toss in the sliced scallions and serve while hot.

Notes

Adapted from Hearty Vegan Meals for Monster Appetites, by Celine Steen and Joni Newman

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 398Total Fat: 32gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 115mgCarbohydrates: 9gFiber: 5gSugar: 2gProtein: 27g
© Hannah Kaminsky
Cuisine: American / Category: Breakfast and Brunch

Hannah (BitterSweet)33 Comments

Talking Turkey

One week and one day are all that separates us from the big Thanksgiving feast, even though I feel a sense of déjà vu as soon as the traditional sides and sauces start pouring out of the kitchen. Cooking a separate feast for editorial photography assignments as far back as September or October, I’ve typically had my fill (and then some) of all the trimmings by the time November finally rolls around. Though cooking the yearly Thanksgiving meal a month or two ahead of the scheduled date takes some getting used to, it works out in my favor; The official family celebration can become rather hectic even without me jockeying for space in the overcrowded kitchen, so it’s nice not to feel pressured to make “go all out” and cook up something grand.

The center piece is always the biggest concern, whether trying to make a turkey replica or go a new route, but come the last Thursday in November, you can generally find me sitting down to a family feast with ye olde traditional veggie burger on my plate. I don’t feel like I’m missing anything on that specific date, having already gorged on gravy and potatoes well in advance. However, it is nice to put in a bit of additional effort and make something perhaps more seasonally appropriate. Still keeping it simple, stuffed veggies rather than a stuffed roast are the ideal main dish for a laid-back feast.

Delicata, my favorite little squash, is ideal for stuffing and roasting. Bearing thin, edible skin, there’s no need to peel; just hollow out, fill, and bake. Sizes of this gourd vary wildly, so for this particular recipe, opt for smaller, more manageable ones. To make it even easier, go ahead and cut them lengthwise like little edible boats. The seeds will be less of a hassle to reach and scrape out, and they tend to bake a bit faster, too.

Serve up one of these beauties with some roasted onions, perhaps, and a generous pour of mushroom creme gravy, and you will certainly have something else to be thankful for this year.

Yield: Makes 2 – 4 Servings

Tofu Ricotta-Stuffed Delicata

Tofu Ricotta-Stuffed Delicata

Delicata, tender and sweet, ideal for stuffing and roasting. Creamy tofu-based ricotta make the perfect savory filling that both highlights and harmonizes with that edible vessel.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

Roasted Delicata:

  • 1 – 2 Small Delicata Squash (Depending on the size of the squashes and how full you stuff them)

Tofu Ricotta:

  • 10 Ounces Super-Firm or Pressed Tofu*
  • 1/4 Cup Unsweetened Non-Dairy Milk
  • 1/4 Cup Nutritional Yeast
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Fresh Lemon Juice
  • 2 Teaspoons Soy Sauce
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder

Vegetables and Topping:

  • 1/2 Cup Diced Cremini or Button Mushrooms
  • 1/2 Cup Frozen Spinach, Thawed and Thoroughly Drained
  • 1/4 Cup Fresh Parsley, Chopped
  • 1/4 Cup Pine Nuts or Chopped Cashews, Divided

Instructions

  1. Preheat your oven to 400 degrees and line a baking dish with aluminum foil for easy clean up. Set aside.
  2. Slice your squash in half either lengthwise or width-wise, and use a thin metal spoon to scrape out the seeds and guts. Cut a small sliver off the bottoms of each half so that they can sit in the pan without falling or sliding. Arrange in your baking dish so that there’s plenty of space between them.
  3. In your food processor, place the tofu, non-dairy milk, nutritional yeast, oil, vinegar, lemon juice, soy sauce, garlic and onion powder. Pulse to combine, until the mixture is mostly smooth and creamy, but still with a bit of texture. No need to go crazy here. Fold in the chopped mushrooms, spinach, parsley, and about 3 tablespoons of the pine nuts or cashews until well combined.
  4. Spoon the ricotta mixture into your delicata as desired, and top with the remaining nuts. Lightly spritz or brush the exteriors of the squash all over with olive oil, and pop them into the oven. Bake for about 30 - 45 minutes, until the squash are fork-tender.

Notes

*You can start with 1 pound of extra firm tofu and press for about 45 minutes to 1 hour. Once the extra water has been drained off, it should be around the same weight (but it’s not critical if it’s slightly over or under.)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 247Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 192mgCarbohydrates: 19gFiber: 8gSugar: 6gProtein: 16g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Main Dishes and Entrees

Hannah (BitterSweet)23 Comments

Cheering for the Underdog

Cupcakes have fallen from grace this past year, going from star of the show to loathsome backup singer. It’s an unfair change in the program, and although they may have been overplayed a bit, cupcakes still deserve a spot on the dessert hierarchy. Maybe not at the top, or near the top, but they should make a good showing somewhere. For now, at least, I’m happy to place them squarely in my mouth.

Why Mini Cupcakes?

Quick and easy to make, cute as a button, and only a small caloric investment in comparison to a full slice of cake, their winning features strike me as an ideal reason to keep the cupcake craze going strong, especially for Thanksgiving. Pie is of course traditional and required as well, but consider keeping an arsenal of bite-sized mini cupcakes on the side. Perfect to cap off a belly-busting meal with just a little morsel of sweetness, or tide over ravenous guests when the full feast is taking longer to cook than expected, these tiny desserts make up for their diminutive size in versatility. Almost any flavor can be paired with the epic Thanksgiving dinner, from the classic chocolate or vanilla to more experimental combinations, but it seems a shame to ignore all of the seasonal produce that his event is meant to celebrate.

Pomegranate and cranberry share some of the same tart, astringent qualities, which makes them a match made in the oven if you ask me. Neither of these ingredients tend to get fair play in my family’s menu, so I felt it necessary to give them a fair shake at Thanksgiving greatness this year. Plus, small batch means a minimal investment in both time and money, two elements typically stretched to their limits around this time.

Still Want Standard Cupcakes?

With just a pinch more patience, you could effortlessly convert the recipe into full sized cupcakes too. Simply…

  1. Double the recipe.
  2. Divide the batter between 12 – 14 standard muffin tins lined with cupcake papers.
  3. Bake for closer to 16 – 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

The cupcake certainly doesn’t need to be the star of Thanksgiving, but I think it should still be invited to the party!

 

Yield: Makes About 12 Mini Cupcakes

Pom-Berry Mini Cupcakes

Pom-Berry Mini Cupcakes

When you want a small dessert to finish off your meal, these autumnal little treats are perfect. Pomegranate and cranberry add tart, tangy contrast to the sweet frosting for a well-balanced treat.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/2 Cup Granulated Sugar
  • 3/4 Cup All Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • Pinch Salt
  • 2 Tablespoons Dried Pomegranate Arils
  • 1/2 Cup Unsweetened Cranberry Juice, or 100% Pomegranate Cranberry Juice
  • 3 Tablespoons Olive Oil
  • 1/2 Teaspoon Apple Cider Vinegar
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Batch Vegan Buttercream Frosting
  • Fresh Cranberries and Mint Leaves for Garnish (Optional)

Instructions

  1. Preheat your oven to 350 degrees, and line about 12 mini cupcake tins with paper liners. Set aside.
  2. In a large bowl, whisk together the sugar, flour, baking powder and soda, spices, and salt until well distributed. Add in the dried pomegranate arils, and toss to coat with the dry goods, to prevent them from sinking to the bottoms of the cupcakes.
  3. Separately, combine the juice, oil, vinegar, and vanilla before pouring the wet mixture into the dry. Stir just until the batter comes together and is mostly smooth; A few lumps are just fine.
  4. Scoop about 2 – 3 teaspoons of batter into each mini cupcake paper, or enough to fill them up about 2/3 of the way to the top of the liner.
  5. Bake for 10 – 15 minutes, until a toothpick inserted into the centers comes out clean. Allow the baked cupcakes to rest in the pans for at least 5 – 10 more minutes before transferring them to a wire rack.
  6. Let cool completely before frosting and decorating as desired.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 153Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 61mgCarbohydrates: 27gFiber: 2gSugar: 18gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Cakes & Cupcakes

 

Hannah (BitterSweet)19 Comments

Playing Cat-sup

For the record, I hate ketchup. Not just some brands or in some applications, but all ketchup, across the board, even with the classic pairing of crispy and well-salted french fries. There is no faster way to ruin a perfectly good handful of starchy, fried potatoes than to throw some of that red glop across the top. Too sweet to be comfortably paired with savory main dishes but certainly no dessert fodder, it’s that extra piece of the puzzle that doesn’t make sense anywhere in the bigger picture of a meal, and may in fact have come from an entirely different box.

So why on earth did I go and make a quick ketchup, on a blindingly busy day where I had to bake and snap pictures at a breakneck pace? I like to challenge myself, for one thing; Dissecting my reasons for detesting this tomato-based substance, it became a more of a dare. “I bet you can’t make a better version, either,” I taunted myself silently. For another, I can’t resist the temptation to positively bury myself in work, so what better timing than a day when I’m already swamped? Immediately, the ideas started flowing in. A big bag of sun-dried tomatoes provided the initial push, and from a quick internet search and some inspiration, it became an unstoppable impetus. Employing a decent measure of apple cider rather than straight sugar would help cut the sweetness, and a decent bite of vinegar can swing things back to the savory side of the street. Suddenly, this ketchup concept become entirely more appealing.

Unlike traditional ketchup recipes requiring hours of laborious stewing and stirring, the sun-dried tomatoes provide concentrated flavor right from the get go, and the recipe speeds right along. Amazingly, I do not hate this ketchup, which is high praise considering my previous disdain. I can’t say I’m about to slather it on everything that crosses my dinner plate, but those french fries we were talking about earlier? Bring them on.

Yield: Makes About 3 Cups

Sun-Dried Tomato Ketchup

Sun-Dried Tomato Ketchup

Apple cider rather than straight sugar helps cut the sweetness in this rich, sun-dried ketchup, while a decent bite of vinegar swings things back to the savory side of the street.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 Cups Apple Cider
  • 1 Cup (Dry, Not Oil Packed) Sun-Dried Tomatoes, Soaked in Hot Water for 30 Minutes and Drained
  • 2/3 Cup Apple Cider Vinegar
  • 1 Tablespoon Tamari or Soy Sauce
  • 1 Teaspoon Smoked Paprika
  • 3/4 Teaspoon Mustard Powder
  • 1/2 Teaspoon Ground Ginger
  • Generous Pinch Cayenne Pepper
  • Pinch Ground Cloves
  • 1 Small Yellow Onion
  • 2 Cloves Garlic
  • 1 Teaspoon Salt
  • Freshly Ground Black Pepper, to Taste

Instructions

  1. This procedure hardly needs a written recipe, but here goes: Toss everything into your blender or a sturdy food processor, and puree until completely smooth. Scrape down the sides as need to make sure that everything is thoroughly pulverized.
  2. Transfer the mixture into a large sauce pan and set over medium heat. It may seem like too large of a pot, but this stuff bubbles and sputters like mad once it gets going, so the high sides are helpful for protecting the walls (and yourself) from gruesome blood-red splatters. Cook at a gentle simmer for about 30 minutes, until slightly thickened or at least less watery, stirring every couple of minutes to prevent burning.
  3. Move the whole batch back into your blender or food processor, and puree once more to ensure a perfectly smooth texture. Let cool completely before bottling and storing.
  4. Bear in mind that since this homemade ketchup lacks the additives and preservatives of mainstream brands, you will need to shake it well before each use, as it can separate a bit as it sit. Additionally, it should be kept in the fridge, tightly sealed for no more than 1 month.

Notes

Bonus! If that label caught your eye, you’re in luck! I’d like to share it with you for your own ketchup creations. Here are three color variations for whatever strikes your fancy, below. Just click on the image and print it out on sticker paper at a 6 x 4 size. Trim, and slap it on a 16-ounce glass bottle. I used a rinsed and dried GT Kombucha bottle, for size reference.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 49Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 84mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)38 Comments

Back to the Earth

“There’s fungus growing in our kitchen… and it’s a good thing,” she said falteringly. Posed more as a question than a statement, it was clear that my mom didn’t exactly welcome my latest addition with open arms. Truth be told, it freaked me out just a little bit, too.

The fungus in question were oyster mushrooms to be precise, a much sought-after wild variety that fetch a fair price at market, but still rank below the luxurious porcini and chantarelle. A self-professed mushroom lover, it seemed to crime to have never cooked with oyster mushrooms before, but the grocery budget can only accommodate the common button or cremini on a regular basis. As prices skyrocket, even portobellos have become a special occasion purchase. Thus, when Back to the Roots contacted me about giving one of their mushroom kits a test drive, I couldn’t say yes fast enough.

Grown on a rectangular cake of recycled coffee grounds, the spores are shipped with everything you need to start a mini mushroom farm in your home. Even though the instructions couldn’t be simpler, they also spell everything out in great detail through online videos, in case a serious mushroom novice lacks confidence. So, guaranteed to be a breeze, I slowly became concerned as the days passed and my moldy dirt looked unchanged, especially considering the fact that the box so boldly declares that a first harvest may be possible in only 10 days. On day 6, at long last, my little mushrooms appeared to awaken…

And from that point on, there was no turning back.

The rate at which they grew was borderline disturbing, and on many trips to the kitchen, they would literally have grown since last glance – We’re talking centimeters per hour at their height of their growth. The monster mushrooms simply exploded out of their flimsy plastic packaging. I had never seen anything like this. Both fascinating and alarming, I was now more enchanted with the growing process than the idea of eating them.

Still mourning the end of growing season, this unexpected thrill helped ease the transition, and seems like the perfect alternative to gardening in the colder months. The downside is that you can only start the mushrooms twice (once from each side of the box) and then it’s all over. Don’t think that you’ll achieve incredible yields and be rolling in mushrooms, either- Though it claims to produce 1 1/2 pounds of edibles, I would be hard pressed to say that I got even 1/2 pound out of mine. However, the novelty factor and environmentally friendly approach justifies the price tag, and it strikes me as the perfect gift for the foodie with everything.

[For a limited time, you can enter the discount code “mushrooms4me10” when ordering online for 10% off and free shipping.]

Unable to make a grand feast of mushrooms with my small harvest, I chose instead to feature the oyster mushrooms prominently, using them as the base of a fun hors d’oeuvre, ideal for the impending holiday parties.

Just like their inspiration, Oysters Rockefeller, these gorgeous fungus are loaded with an herbaceous puree of garlic, parsley, scallions, and a bit of spinach for color. Enriched with a buttery finish, the bright flavors of the herbs combined with the savory, earthy flavor of the mushrooms is unforgettable. Why anyone would ever create this dish with slimy sea creatures instead is beyond me.

Yield: Makes 12 Appetizer Servings

Oyster Mushrooms Rockefeller

Oyster Mushrooms Rockefeller

Just like their inspiration, Oysters Rockefeller, these gorgeous fungus are loaded with an herbaceous puree of garlic, parsley, scallions, and a bit of spinach for color. Enriched with a buttery finish, the bright flavors of the herbs combined with the savory, earthy flavor of the mushrooms is unforgettable.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 12 Large Oysters Mushrooms
  • Olive Oil, to Coat
  • 1 Cup Fresh Spinach, Firmly Packed
  • 1 Stalk Celery, Roughly Chopped
  • 2 Large Scallions, Green Parts Only, Chopped
  • 1/4 Cup Chopped Parsley
  • 1 Small Clove Garlic
  • 2 Teaspoons Capers, Drained
  • 1 Tablespoon Vegan Butter
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon All Purpose Flour
  • 1/4 Cup Plain Non-Dairy Milk
  • Dash Tabasco Sauce
  • 1 Tablespoon Nutritional Yeast
  • 1/4 Teaspoon Ground Fennel Seed
  • Salt and Pepper, to Taste
  • Fresh Lemon Juice (Optional)

Instructions

  1. Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil. Lay out your mushrooms on the sheet, spaced evenly, and lightly brush with oil. Set aside.
  2. In your food processor or blender, combine the spinach, celery, scallions, parsley, garlic, and capers. Blend thoroughly, until mostly smooth but still slightly coarse. No need to go crazy here, a bit of texture is a welcome thing.
  3. Meanwhile, set a medium saute pan over moderate heat, and melt down the butter along with 1 tablespoon of olive oil. Once, liquefied, quickly whisk in the flour to fully moisten, and cook for 5 – 8 minutes until very lightly browned, stirring constantly to prevent burning. Slowly pour in the non-dairy milk while whisking, and cook for just another minute or so until thickened. Turn off the heat, and whisk in the Tabasco sauce, nutritional yeast, and ground fennel. Transfer the green contents of the blender or food processor, and add them into your roux. Stir well to combine and season with salt and pepper to taste.
  4. Pile the filling on top of your mushrooms; about 1 – 2 tablespoons, depending on the size of the mushroom. Bake for 10 – 15 minutes, until the mushrooms are tender. Serve hot, with a squeeze of fresh lemon juice if desired.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 85Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 116mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: American / Category: Starters and Snacks

Hannah (BitterSweet)39 Comments