Exploits of a Vegan Wannabe

I have shared about my love and adoration for a well dressed salad before and this post honors that sacred place on the table . I want to eat my salads out of a bowl big enough to hold salad for four. I want it to be abundant in flavor, color and things that go crunch.

I  found an organic vegan crouton (Garlic and herb and multigrain) that you will want to line your pantry with. It is from a Vermont based company called Olivia’s Croutons. Like all cool companies that make exceptional food, they started in their own kitchen baking small batches of one flavor of crouton. Since then they have expanded their business and moved their crouton production into a renovated 1912 barn. The family now lives on a 50 acre homestead, growing wheat for their organic croutons and producing their products in their new space  inside the historic barn.  The property is even listed on the National Historic Register. Isnt that just the type of place you would like to be handcrafting your organic edibles!

I tried the croutons on a gargantuan salad and they were positively decadent. They are big enough to sop up your favorite dressing and remain crunchy. Because these croutons are so delish, organic and herbacious….I made up a more imaginative recipe that also features the crunch and flavor of these tasty little treasures.

Crispy Topped Stuffed Mushrooms

By: S. Duquet

Ingredients

14 Stuffer Mushrooms (Approx 1.5 inch in diameter)

1 4.5 oz bag of croutons made into bread crumbs ( I used Olivia’s Garlic and Herb croutons. I used the entire bag minus some we used earlier for the two aforementioned biggie salads.)

1/4 C raw walnuts

1 Tsp Nutritional Yeast

1/2 C parsley

1/4 Tsp garlic powder

1.5 Tbsp vegan cream cheese (I used Tofutti)

1/4 C finely shredded vegan mozzarella cheese (I used Sheese)

Shroom Marinade

1/2 C vegan Worcestershire sauce

2 Tsp garlic powder

2 Tsp Paprika

Make It Happen

~Preheat oven to 350 degrees

~Pull stems out of mushrooms and clean out the inside of the shroom. I took a tiny spoon and scooped out the gills. This is an extra step but it eliminated the gaminess of the mushroom that Sandy does not like.

~Wash mushrooms,  drain and pat dry ( Did you see the Alton Brown special where he proved scientifically once and for all that washing mushrooms does not waterlog them or render them unable to soak up marinades?  I always wash our mushrooms.)

~In large bowl add mushshroom marinade ingredients and whisk together. Add mushrooms caps and gently toss to coat. Set aside and let marinade. You can do this way ahead of time if you prefer.

~Make bread crumbs out of the croutons using your food processor or blender. Set aside 1/2 -3/4 C for mushroom topping

~Put all remaining ingredients except for the two cheeses and the mushrooms into the processor and blend well. Should be very small and crumbly.

~Add cream cheese and blend

~Put mixture in a bowl and stir in mozzarella cheese until well blended

~Lay mushroom caps in a casserole dish with the remaining marinade

~Gently but generously stuff the shrooms with the creamy mixture (you may break a few and that is okay.

~Dust the tops generously with the remaining bread crumbs

~Bake until the top is golden brown.

Photo BY: S. Duquet

These came out so amazingly flavorful, crunchy, creamy and satisfying we couldn”t stop talking about them. The parsley adds an unexpected brightness that really made the filling exceptional. Confessions of a vegan wannabe…this is the very first mushroom I have ever stuffed and/or baked and I am so thrilled.

Photo BY: S. Duquet

Mushrooms have always been Sandy’s nemesis and I am a reformed mushroom hater on the mend.  A few more dishes like this one and I will be cultivating my own and opening a shroomery.

You are going to love these croutons in the mushroom recipe…on your tomato soup or in a biggie salad. You can order from their site at www.OliviasCroutons.com They are only $3.90 a box so feel free to gift them to your friends and loved ones. I would love some.

Have a delicious day.

Tags: compassionate eating, Crispy Topped Stuffed Mushrooms, dairy free, Olivia's organic croutons, trying vegetarian, vegan appetizers, vegan challenge, vegan croutons, vegan entertaining, vegan experience, vegan holiday food, vegan stuffed mushrooms, vegan wannabe, vegetarian stuffed mushrooms