Hello my lovlies!
Jex and I are wading through the wonderful world of "Visas for a foreign country". It's awful! (^_^) no really it's not very fun. Mostly because the agency we're working for has to go through another agency because of all the hullabaloo with the Thai government right now and it's making everything take that much longer. Time is something we're kind of running short on. Doesn't help that they send us the Visa package on a long American Holiday weekend so I can do NOTHING to start the process till Monday.
That being said I'll just skip to the reason I hopped on the blogger (other than trying to find my zen because of the above). I want to share with you the Awesomesauce I cooked up a couple Vegan Vendzdays ago. Why not wait till Wednesday? Because I have no idea if I'll be running around like a chicken with my head cut off or calling 400 different people and agencies and dancing around the house to horrid hold music for hours this coming Wednesday, that's why.
Ashes' Protein Stuffed Mushrooms
1/4 of a med onion chopped
1/4 cup or a little less shelled pecans
Six good sized Stuffing Mushrooms or One Sm Portobello mushroom
Fresh ground Sage, Rosemary, and Salt to taste.
Coconut oil for cooking the onions.
about 1/4-1/2 cup of water for steaming the mushrooms.
Chop the onions coarsely and throw them in a sm pan over med heat. Stir every now and again, cooking till they're almost golden brown. While the onions are cooking shell the pecans or if you bought shelled pecans throw them in a food processor with the spices and pull the stems from the mushrooms (I saved the stems for omurice the next day, but you can throw them in the pan with the onions if you like. Just add a little extra oil).
When the onions are the desired level of gold throw them in with the nuts and spices. Blend away!
Fill each mushroom with the mixture. It should be fairly moldable, not super crumbly. If it's too crumbly to work with add a touch more coconut oil.
Using the same pan you cooked the onion in place each mushroom stuffed side down, turn the heat up to med and brown the tops, about 2-4 minutes. Flip the mushrooms over and turn the heat up to med high. Add the water (I use less water for smaller or portobello mushrooms and more water for white mushrooms, also less water if you cover your pan, more if you can't or choose not to cover your pan).
Let the mushrooms hang out for 5-10 minutes, serve warm with your favorite sides.
I pared our mushrooms with some garlicy green beans and pan fried carrots.
I'm also thinking about trying to make a miso version of these mushrooms.
Till next time,
The light heart lives long~
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