QUINOA VEG CLAM & OYSTER CHOWDER
Who would believe it? Sea water, wild mushrooms and saffron give this chowder it’s sea flavor. Tastes like tender clams and oysters, with the toasted quinoa creating a perfect texture extension for the veg sea food. Bold and wonderful!
Makes 9-1/4 cups
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ROASTED BEET STEAKS
This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect!
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BAKED STUFFED MADEIRA MUSHROOMS
Mushroom, Madeira wine, celery, onion, garlic, rosemary bread stuffing. Heaped into steamed mushroom caps and baked till piping hot!
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THOSE BLOODY MUSHROOMS
Wow. Over the top. How about we try over potato bread toast with these ‘shrooms instead of always pasta? Ready, get set, go!
Makes 4 cups
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MY IMMUNE BOOSTER SOUP
This soup is a complete meal. You’ll walk away thinking you’ll order this soup again. Fresh melon topped with coconut cream with fresh lime would make a perfect dessert accompaniment. No starch, no salad, no veggie meat needed with this soup. Enjoy it as is. Thinking healthy means enjoying all the taste sensations!
Makes 8 cups
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ONION MUSHROOM WINE SOUP
Caramelized onion, sauteed mushroom and celery with potato simmered in a mushroom, tomato, red wine broth with baby spinach! Toasted English muffin croutons texture like dumplings!
Makes 18 cups
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NEARLY RAW MUSHROOM-ONION SALAD DRESSING
Fresh mushroom and sweet onion blended with fresh garlic and ginger. Seasoned with thyme. Strong flavors, creamy texture! Melt in your mouth dressing! For those who like creamy vinaigrette dressings without non-dairy creamers!
Makes 2-1/2 cups
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SPINACH BENEDICT SALAD
Fresh spinach, mushrooms, and croutons tossed with a creamy fresh lemon, tarragon and garlic dressing! Topped with matchstick slices of Veggie Canadian Bacon! My plan was to make a Veggie Eggs Benedict, which would require a stove, a toaster and a blender.
When the lights went out at Kirby Manor and I had no electricity, I made this beautiful salad instead, thus the name!
Makes 4-6 main dish servings
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MUSHROOM BREAD STUFFING
A mushroom and sweet onion bread stuffing flavored with white wine!
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EGGPLANT AND MUSHROOM CHILI
Italian and Mexican flavors combine in a gourmet style fine dining chili experience!
Makes 12 cups
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SHARON LEE’S STEWED TOMATOES
Sauteed fresh mushrooms and fresh tomatoes stewed in an aromatic broth of red wine, garlic and cilantro!
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Fresh steamed asparagus sauteed with fresh mushroom, then tossed with fresh tomato and a splash of lemon. A simple and delicious way to serve asparagus as a side dish!
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SCALLOPED POTATOES WITH MUSHROOM
Thinly sliced baker potatoes baked in a mushroom and sweet onion non-dairy cream sauce. Seasoned with thyme. A beautifully textured and flavored scalloped potato dish!
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WALNUT BAKED STUFFED MUSHROOMS
Italian-style. Potent, rich and satisfying. Great as an appetizer, hot or cold, or as a main dish with marinara sauce and salad!
Makes 19 stuffed mushrooms plus 6 small meatballs
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SHARON’S BAKED ZITI
Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined with cashew crumbles and flavored with herbs and white truffle oil, all topped with Italian Panko crumbs flavored, again, with white truffle oil. Baked till steamy hot! Superb, rich, light!
Makes 20 servings (1, 8 x 8 inch and 1, 9 x 13 inch casseroles)
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CREAMY BASIL PESTO
Made from fresh garlic, onion, basil and tofu with extra virgin olive oil and fresh lemon. Combined with a cooked Kalamata olive, mushroom and roasted pepper antipasto with grape tomatoes. Flavored with whiskey. Tossed with bite-sized rigatoni pasta and topped with smoked almond crumbles and additional grape tomatoes. Extra special!
Makes 6-8 servings
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Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious!
Makes 10 cups
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