2 Portobello caps (stems removed) and cut into 1 inch sections
1 cup vegetable stock
2 tbsp. tamari (or soy) sauce
4 cloves of garlic (minced)
1 tbsp. of rice wine vinegar
Mixed greens salad (romaine, spinach, anything you want!)
Half of an avocado
1 tbsp. of each: rice wine vinegar, tamari and sesame oil, sunflower seeds.
1. Take first 5 ingredients and sauté or wok for about 5 minutes on medium-high heat. This will create a nice glaze on the mushrooms but not turn them into mush.
2. Take the next 4 ingredients and toss together to make the salad.
3. Take the dressing ingredients into a glass jar and shake to mix.
4. Pour dressing over salad mixture, then top with the warm mushrooms. Garnish with some sesame seeds and cilantro. Eat immediately. The warm mushrooms will start to melt the avocado and it’s so yummy!!!
Polar vortex? yep, it’s cold. Time to get warm and try to not fatten up in the meantime. I’m inside blogging right now, instead of outside running. It’s also 48 degrees out, so there is no way I would walk farther than my mailbox right ow 🙂 So lets throw around the kettle bell in the living room a bit, do some body weight exercises and then eat right. Enter into the shrooming zone! I love mushrooms, and used to hate them. I also love the wholesome feeling of a nice warm soup on a Sunday night. Enough talking…more recipe…
VEGAN CREAM OF MUSHROOM SOUP
1 tsp coconut oil (or if you have to olive oil, but you should really get with the times and start using coconut oil, heheh!)
2 medium yellow onions, diced
2 pounds assorted mushrooms, cut into bite sized pieces. (my favs portabella and button mushrooms)
1 cup of a white wine
2 (15oz) can coconut milk
2 – 4 cups mushroom stock
5 sprigs fresh thyme (and extra for garnishing)
Salt and pepper, to taste
1. In a soup pot, melt coconut oil over medium-high heat. Add onion and sauté 5-8 minutes or until translucent. Add assorted mushrooms and sauté for 8-15 minutes until browned and juices are mostly evaporated. Add wine and deglaze pot, scraping any browned bits off the bottom.
2. Reserve half of the mushrooms and onions and place into a blender.
3. Add 1 can coconut milk and blend until smooth. Add pureed mushrooms, remaining coconut milk and 2 cups stock into pot. Add more stock if soup is too thick for your liking.
4. Season soup with thyme leaves, salt and pepper. Simmer soup over medium-low heat for 10 minutes.
WOWOW!!! I just realized I didn’t use garlic in this recipe 🙂