10/31 Trick or Treat
Happy Halloween and a very scary Meatless Monday. I love Halloween and I really love passing out candy. This is our second year of handing out vegan treats and it feels fantastic to infuse the tradition with compassion by passing out candy without animal products in it. Better for the kids and all living things. That feels like a fitting way to honor Meatless Monday.
For any last minute shoppers, here is a recent Exploits post sharing about vegan candy and brands for a compassionate Halloween: Tricks or Treats.
Thank you to all of you that have entered the Exploits Enter-to-Win a Vegetarian Cookbook. You may still enter through today, 10/31/11 8pm EST. Let me know in the comments section what you enjoy most about cook books and what you like the least. Tonight, I will choose one winner at random and make the announcement tomorrow, Nov 1st. See more about the book you can win in details from an earlier post here.
For Meatless Monday, I thought it would be fun to share a recipe that Sandy whipped up in honor of a food that used to “scare” her from the table. The one food in her culinary history that she has never enjoyed are mushrooms. Until recently, she had successfully exiled them from her life.
After venturing into eating a more whole foods and plant-based diet, one of the things that can happen is that taste buds can change. The aforementioned mushroom was that change in this instance and we now enjoy them transformed into various dishes and add-ons into others.
An old fave that puts the shroom front and center is stuffed mushroom caps. These are over flowing with kale, nooch and nuts for a flavorful and meaty bite. Enjoy them as an appetizer, maybe even for this evening if you dare.
Kale Stuffed Baby Portobello Mushrooms
By S. Boulton
Ingredients:
1 10 oz pkg of baby portobello mushrooms, stems removed and cleaned
1 C chopped kale
¼ C instant oats
¼ C +1 Tbsp Worcestershire sauce
¼ C water (divided)
¼ C chopped nuts (walnuts or sunflower seeds work well)
2 Tbsp nutritional yeast
1 Tbsp of liquid aminos
1 Tbsp agave
2 tsp garlic powder (divided)
Make it Happen:
~Preheat oven to 350 degrees
~Coat baking dish with spray oil. Place mushroom caps bottom side up and sprinkle each with a dash of garlic powder and dash of Worcestershire sauce.
~In bowl, mix kale, oats, ¼ C Worcestershire sauce, 1/8 C water, nuts, nutritional yeast, liquid aminos and 1 tsp garlic powder together until well blended.
~ Stuff each mushroom cap with mixture. In separate bowl, mix 1 Tbsp of Worcestershire sauce, 1/8 C of water and agave.
~Pour liquid into baking dish to lightly coat under the filled mushrooms. Sprinkle tops of each stuffed mushroom with a dash of nutritional yeast to create light crust.
~Bake at 350 degrees for 20 minutes or until heated through and lightly browned.
These would be a perfectly devilish addition to your evening. Happy Haunting.
Have a delicious Halloween.
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