mushroom

Food & Recipe of the Month: Mushrooms

Care of Andrea Howe at www.glowingongreens.com We’re often told that a food that lacks colour doesn’t contain adequate nutrients. Mushrooms, which are commonly white, prove quite the contrary. Grown in almost any climate, mushrooms are the perfect ingredient to incorporate into your diet. Mushrooms are the only non-animal based source of vitamin D. This is essential for those who follow a vegan diet, or do not get enough exposure to sunlight. Vitamin D works with calcium to help your bones, muscles, nerves, and immune system work properly. It’s also full of B vitamins which are important to metabolize fat and protein to give your body energy. Mushrooms are a great source of plant-based protein and are often an easy substitute for meat. Either sautéed, baked, or even raw, mushrooms have a hearty texture and rich flavour that compliments any dish. Mushroom Quinoa Patty Ingredients (makes 6-8): 1/2 cup cooked quinoa (1/4 cup dry) 1 tbsp olive oil 1 onion, fine dice Handful of white mushrooms (7-9), chopped 3 garlic cloves, minced 1-14 oz. can cannellini beans 1 cup panko breadcrumbs 1/4 cup tahini 1/4… Read More


Filed under: elifelines Food of the Month Nutrition Uncategorised

Roasted Mushroom and Barley Salad

Serves 8 Spring is kind of unpredictable weather-wise, so I went with a variety of tastes, textures and flavours in this salad to satisfy throughout the season. You can change up the vegetables/herbs with whatever inspires you in the moment. Ingredients 1 cup pot barley, soaked overnight 12 ounces mushrooms, sliced (I used cremini and oyster varieties) 2 leeks (white and light green part only) 3 sprigs of thyme, leaves removed and chopped fine ½ tbsp tamari soy sauce 1 tbsp balsamic vinegar 5 tbsp grapeseed oil, divided juice of 1 lemon ⅓ cup raw hazelnuts 1 small shallot, minced fine ¾ cup chopped flat leaf parsley salt and pepper   Directions Preheat oven to 400 degrees F. Line one large and one small baking sheet with parchment paper and set aside. Drain the soaked barley over a bowl to save the water. Place drained barley in a medium saucepan. Top up the barley water with fresh water (if necessary) up to 3 cups. Place saucepan over medium heat and bring to a boil. Lower pot to a simmer, cover and cook until barley grains are fully cooked, but still a little bit chewy, about 25 minutes. Drain… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes