Vegan Ricotta-Pesto Stuffed Portabello Mushrooms, by Robert Oser for Hippievegan (Serves 3) Rich, creamy and smooth, very decadent. Great for a romantic or special dinner. Serve with a salad and garlic bread. 3 large portobello mushrooms, stem removed 2 cups ricotta-pesto (see recipe below) 2 cups marinara sauce (see recipe below) 1/3 cup vegan Parmesan (see recipe below) 1/3 cup Balsamic vinegar ¼ cup water or vegetable stock ¼ cup olive oil 1tsp. Dried basil Mix the vinegar, water or stock and olive oil. Set aside. Place the mushrooms upside down in a large baking dish. Pour the liquid into the bowl of the mushroom and let marinate for several hours or overnight. Meanwhile, put together the marinara sauce, ricotta-pesto and vegan Parmesan. When ready to bake, preheat the oven to 350 F. Spoon the ricotta-pesto into the bowl of the mushrooms. If too much, spoon some between mushrooms. Cover with marinara sauce and top with vegan Parmesan. Bake, covered, for 1 hour. Uncover and continue baking for 15 minutes. Serve hot and enjoy! Variations: Along with the marinara sauce, add sauteed button or crimini mushrooms, zucchini or yellow squash, or finely diced eggplant, chopped olives or artichoke hearts Substitute red wine (Burgundy or Chianti) for the Balsamic vinegar Ricotta-Pesto Cheese (makes 2 cups) 1 cup fresh basil, packed 3-6 cloves garlic, peeled 1 cup organic firm tofu 1 Tbsp. white miso Juice of 1 lemon Pinch of sea salt Blend or mix well in a food processor. Refrigerate until ready to use. Enjoy! Variation: In place of tofu, soak 1 cup cashews overnight. the next morning drain the cashews but save the water from soaking. Blend the cashews. if too dry add a little of the soaking water. Use this in place of the tofu. Or do 1/2 tofu and 1/2 cashews. Quick and Easy Marinara Sauce (makes 2 cups) 1 can tomato sauce 4 fresh Roma tomatoes, chopped 1 Tbsp. chopped onion 1 Tbsp. olive oil 1 tsp. dried basil or 3 tsp. fresh basil, chopped 2-3 cloves garlic, peeled Saute the onion and garlic in the olive oil over medium-high heat until soft and translucent. Lower flame to low. Add rest of ingredients and cook another 5-10 minutes, stirring often. Blend until well mixed. Vegan Parmesan Cheese (makes ½ cup) • ½ cup walnuts (or almonds or cashews) • 1 Tbsp. extra-virgin olive oil • 1 Tbsp. nutritional yeast (or more if you really like nutritional yeast) • Pinch of sea salt Blend the walnuts well until fine but still with some chunks. Mix with other ingredients. Use as you would dairy Parmesan. Enjoy!
Posted on: Sun, 17 Nov 2013 23:00:46 +0000
Trending Topics
Recently Viewed Topics
© 2015