mushrooms

Magnificent Mushrooms: Tofu & Mushroom Ramen

Care of Andrea Howe, of glowingongreens.com This year-round (fun)gi and the life of the dinner party is an ingredient everyone should have in their kitchens. Mushrooms are versatile and have the best seasonality due to their growing environment being in a greenhouse. Their famous umami flavour makes them a great addition to just about any savoury dish. Another bonus, they’re jam-packed full of a variety of nutrients. Mushrooms are well known for being a natural source of vitamin D. Vitamin D is an essential vitamin, especially those living in the Northern hemisphere, like Canadians. This vitamin aids in bone strength and repair, and reduces the risk of osteoporosis. Additionally, studies show that adequate dietary vitamin D intake appears to reduce the risk of dying from certain cancers, including breast and colon. Mushrooms are a great source of B vitamins, which are known to have protective factors for the heart, red blood cell production, and maintaining healthy skin. Mushrooms can be used as a meat replacement due to their chewy and tender texture. Try them in veggie burgers, mushroom loaves, or in this savoury tofu and mushroom ramen recipe. Tofu and Mushroom Ramen Ingredients: – 1L vegetable… Read More


Filed under: elifelines Food of the Month Uncategorised Vegan & Vegetarian Recipes

Food and Recipe of the Month: Parsley and Mushroom Cauliflower Risotto

Care of Andrea Howe of Glowing on Greens Parsley is often an underrated ingredient used as simple garnish for added colour. However, it is worth much more credit due to it being packed full of vitamins, minerals, and with many health benefits. Parsley contains special antioxidants that fight free radical damage which can lead to the development of cancers and inflammation. This can benefit those with arthritis, chronic inflammation, or injured muscles. Parsley is also an excellent source of vitamin C which is key in fighting disease and cancers. As well, its high potassium content leads it to be a natural diuretic helping relief from bloating, edema, or water retention. Parsley can be incorporated into a variety of dishes like tabbouleh, smoothies or juices, risotto, and more! Check out this savoury mushroom cauliflower risotto recipe with fresh parsley. Ingredients (makes 2 servings):  1 cup vegetable broth  1 tbsp olive oil  1 tbsp vegan butter  1lb white mushrooms, sliced  1/2 white onion, diced  4 cloves garlic, minced  1/2 head of cauliflower  1/4 tsp red pepper flakes  1/2 tsp dried thyme  1/2… Read More


Filed under: Eat Veg elifelines Food of the Month News Uncategorised Vegan & Vegetarian Recipes

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

Shiitake gravy over roasted fingerling potatoes with sautéed kale & maple eggplant bacon

Care of Amy Symington of www.ameliaeats.com Makes 3-4 servings Ingredients:  2lbs fingerling potatoes, quartered 1 tbsp grapeseed oil Salt and pepper to taste Eggplant bacon  1 medium eggplant, sliced 1/4″ thick 3 tbsp tamari 2 tbsp maple syrup 1 tbsp grapeseed oil 1 tbsp smoked paprika Gravy 1/4 cup grapeseed oil 3 cups thinly sliced shiitake mushrooms, stems removed ½ cup quinoa flour (or any flour of your choice) 4 garlic cloves, puréed 4 cups vegetable stock (or water) 1/4 cup tamari ½ cup herbs chopped (dill, thyme, sage, etc) Sautéed Kale  4 cups kale, chopped and steamed or slightly sautéed 1/4 lemon Garnish 1/4 bunch parsley chopped Directions: 1. Preheat oven to 400F and line 2 baking sheets with parchment paper. 2. For Potatoes: In a large bowl add potatoes, 1 tbsp oil and sprinkle with salt and pepper. Toss.  Divide potatoes between 2 sheets. Bake until crispy and golden brown, approximately 35 minutes. 3. For Bacon: Meanwhile in a large baking dish toss together bacon ingredients and place into the… Read More


Filed under: Eat Veg elifelines Food of the Month News Vegan & Vegetarian Recipes

Mighty Mushrooms

Care of Amy Symington of www.ameliaeats.com   Unami in flavour, mushrooms have their own very distinct taste and texture and are one of the most unique and versatile foods used worldwide. They are a resilient type of fungus that can grow almost anywhere that is moist and dark.  They will grow on any sort of decaying matter including bark, compost, mulch or decomposed leaves. Because they do not contain chlorophyll they do not require direct sunlight to grow and are most often found growing in forests or heavily wooded areas and they contain no blossoms or roots or leaves. The spring and fall are when most wild mushrooms are ready for harvest and thus are extremely popular times for foraging. Culinary wise, mushrooms are beyond versatile. From king oyster to morals to porcini to shiitake to your standard white button, sautéed mushrooms will make any dish that much more decadent. They make a great substitute for beef in soups, stews, and savoury pies are, with the right seasoning, a great addition in lieu of bacon, and are a nice substitute for seafood in chowders and open faced sandwiches. When purchasing mushrooms they should never be… Read More


Filed under: Eat Veg elifelines Food of the Month

Korean Fried Rapini with Oyster Mushrooms

Care of Amy Symington Makes 4 servings Ingredients: 1 tbsp sesame oil 1 bunch green onion, sliced and white and green separated 2 cloves garlic, minced 1 large red chilli, minced 2 cups oyster mushrooms, thinly sliced 1 bunch rapini, washed, steamed tender and dried 1/8 tsp salt 1 lemon wedge 1 tbsp white sesame seeds Directions: 1. In a large sauté pan over medium high heat add sesame oil. Once heated add the white parts of the green onions, garlic and chili and sauté until fragrant, about 3 minutes. 2. Next add mushrooms and sauté until brown, about 3 minutes. 3. Next add the rapini and cook for 5 minutes or until heated through and coated with oil and seasonings. 4. Sprinkle with salt and toss. 5. Place onto a serving plate, squirt with lemon, sprinkle with remaining green onions and sesame seeds. Read More


Filed under: Eat Veg Uncategorised Vegan & Vegetarian Recipes