tofu pizza

This seems like a very bizarre idea but it's actually really, really good- like a weird low carb pizza! Adapted from Just One Cookbook. Ingredients: 1 block firm tofu 2 mushrooms, sliced 1 tomato, sliced 1/4 cup corn starch 1/2 tsp kosher salt freshly ground black pepper olive oil 4 tbsp tomato sauce of choice... Continue Reading →

mushroom meatballs and tomato sauce

Adapted from New York Times and All Recipes. Mushroom Meatballs Ingredients: 1 tbsp olive oil 1 lb baby bella mushrooms, finely chopped 1 pinch salt 1 tbsp butter 1/2 cup onion, finely chopped 4 cloves garlic, minced 1/2 cup flax meal 1 oz parmesan, finely shredded 1/2 cup bread crumbs 1/4 cup parsley, chopped 2... Continue Reading →

mushroom bourguignon

Adapted from Making Thyme for Health. Ingredients: FOR THE MUSHROOM BOURGUIGNON 1 oz dried mushrooms (such as porcini or shiitake) 16 oz sliced mushrooms (such as cremini) 2 tbsp olive oil, divided 1 yellow onion, diced 2 carrots, diced 1 red bell pepper, cored and diced 4 garlic cloves, minced 1 tsp dried thyme 1 tsp... Continue Reading →

creamy wild mushroom soup

I made this a while back and it disappeared so quickly that I forgot to take a photo, but I'm sure that I'll be making it again and will add one soon! This recipe is: vegetarian, vegan, gluten free Ingredients: 1 cup wild rice 1 teaspoon salt 1 clove garlic, peeled 2 large sprigs of fresh... Continue Reading →

spinach mushroom feta frittata

This recipe is: vegetarian, gluten free Adapted from Budget Bytes. Ingredients: 8 oz button mushrooms 1 clove garlic, minced 10 oz box frozen spinach, thawed 4 large eggs 1 cup milk of choice 2 oz feta cheese 1/4 cup Parmesan, grated 1/2 cup shredded mozzarella Salt and pepper to taste Method: Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms,... Continue Reading →

japanese soup curry

For the curry bricks, I typically use a mix of varieties that I bought while in Japan. Usually I do mostly a more mild curry and enough of a spicier curry to make it interesting (e.g. four squares of level 3 spicy and two squares of level 4-5 spicy). For the stock, I used 4... Continue Reading →

vegetarian french dip sandwiches

Make sure to use a good quality vegetable stock/broth for this- it will make your au jus much tastier! I used Better than Bullion. This recipe is: vegetarian From Budget Bytes. Ingredients: 1 yellow onion, sliced into thin strips 3 portobello mushroom caps (about 1 lb) 2 Tbsp butter (I used Earth Balance) Pinch of... Continue Reading →

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