Scrambled Egg Muffins

Scrambled Egg Muffins

I was delighted to find one of my friends from out of town staying on my couch earlier this week. I’m even more delighted that she’s stayed at my house every night since. So, I woke up this morning and decided to make us all breakfast. Egg muffins are great for when you have company over. They’re super easy to make, inexpensive, and delicious! I used what I had on hand today, which was crimini mushrooms, mini sweet peppers, and red onion. You can also try adding in things like wilted spinach, fresh garlic, cheese, tomatoes- the list goes on and on. This recipe makes 6 egg muffins.

What you will need:
6 cup muffin tin
6 eggs
1/2 c sliced crimini mushrooms
1/4 c sliced mini sweet peppers
1/4 c sliced red onion
butter

Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, beat eggs and add sliced mushrooms, sweet peppers and red onion. Grease the muffin tin with butter and pour the egg mix to the top of each cup (and cover with cheese, if desired). Bake for 20- 25 minutes or until eggs are set and no longer runny. Serve with toast, hash browns and coffee.

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Cream of Mushroom Soup with Truffle Butter- Soup Week!

Cream of Mushroom Soup with Truffle Butter- Soup Week!

The combination of heavy whipping cream and truffle butter makes this soup sinfully delicious and rich, while oyster and shiitake mushrooms make it hearty and filling. Enjoy as a side or as a main course. Makes about 6 servings.

What you will need:
1/2 lb shiitake mushrooms
1/2 lb oyster mushrooms
1/2 lb enoki mushrooms
5 tbsp truffle butter from Ohio City Pasta
1 sprig of fresh thyme
1 sprig of fresh rosemary
a touch of olive oil
6 tsp Better Than Bouillon Mushroom Base
6 c water
1c heavy whipping cream

In large pot, heat truffle butter on medium low heat until melted. Meanwhile, remove stems from shiitake mushrooms and discard. Remove any bad parts of the stem from the oyster mushrooms and chop up the remaining parts of the stem. Chop the mushroom caps into 1/4 inch chunks, leaving any of the smaller, bite sized mushrooms fully in tact. Add all oyster and shiitake mushroom pieces to the pot, as well as the thyme and rosemary sprigs, and a touch of olive oil (if needed) and cook on medium low heat for about 10 minutes or until the mushrooms have softened. Add the enoki mushrooms for the last few minutes of cooking. Then, add water and mushroom bouillon base and stir. Continue to cook on medium low heat for 20 minutes. After 20 minutes, add the heavy whipping cream, stir, and cook on low heat for another 5 minutes. Remove thyme and rosemary sprigs and serve.

Vegan “Meat” Balls

These vegan “meat” balls pack a whole lot of flavor and protein without using egg or any animal by-products. Textured vegetable protein (TVP) and kidney beans make a great, meaty base for these vegan meatless meat balls. These can also easily be formed into patties to make veggie burgers! Makes about 12 meatless meatballs.

What you will need:
a food processor, mixing bowl and skillet
about 4 oz crimini mushrooms
1/2 red onion
1 can kidney beans
2/3 c TVP
1 tbsp bruschetta seasoning (pictured below)
sea salt to taste
oil for sauteing

Clean mushrooms and onions and chop into small pieces. In a large skillet, heat oil on a medium heat and add mushrooms and onions. They should sizzle once they hit the pan. Cook for about 5-8 minutes, stirring occasionally. Meanwhile, in a large mixing bowl, reconstitute the TVP by adding about a 1/3 c hot water and set aside. It should only take about 7 minutes to reconstitute. Once mushrooms and onions are done sauteing and the TVP is reconstituted; in food processor, add drained and rinsed kidney beans, half of the onion and mushroom mix and half of the TVP and blend until smooth. Then, in the large mixing bowl, mix in the rest of the TVP, sauteed mushrooms and onions, blended kidney bean mix, seasonings and salt and mix. Start forming your bean ball mix into balls while heating oil in a skillet on medium heat. Add balls to skillet (you want them to sizzle when they hit the pan, or else they will start to fall apart) and cook until brown on all sides. Use them along with your favorite pasta, or make a meatless meatball sandwich. Freeze any extra for later use.

Grilled Pineapple and Portobello Mushroom Sandwich with Fresh Avocado Spread and Kale

Grilled Pineapple and Portobello Mushroom Sandwich

This vegetarian sandwich combines the perfect mix of sweet and savory, with the use of grilled, sweet pineapple and grilled, savory portobello mushrooms. This might just be my new favorite sandwich ever.

What you will need:
a George Forman grill
pineapple, sliced about 1/3 inch thick
portobello mushroom
cheddar cheese
avocado
kale
bread (I used 7 grain sprouted bread)
a little bit of butter for grilling the portobello mushroom

On a heated, non-greased, George Forman grill, take your pineapple slice and place it on the grill for 2-3 minutes. Remove it and use butter to grease the grill. Then, place your portobello mushroom on the grill for about 4-5 minutes. Meanwhile, toast your bread. Once the mushroom is done cooking, arrange it on the bottom half of the bread, then layer cheddar cheese and pineapple on top of it. Use the avocado as a spread and spread it across the top half of the bread and place kale on top as your lettuce. Serve with fries, chips or tomato soup.

Side note: if you don’t have a George Forman grill, you can make this on your stove top in a skillet.  Just cook your pineapple on medium heat for 2-3 minutes on each side, and cook your mushrooms on medium heat for 4-5 minutes on each side.

Mini Shiitake Mushroom and Black Bean Chipotle Hummus Sliders

Mini Shiitake Mushroom and Black Bean Chipotle Hummus Sliders

If you made yesterday’s spicy black bean chipotle hummus, you might be wondering what to do with the leftovers (if there are any!). Here’s a simple, quick and delicious gourmet vegan dish you can make in under 10 minutes.
With pita, I’ll keep it in the freezer and when I’m ready to use it, I’ll use tongs to toast it over an open flame on my stove top. Otherwise, I’d forget I even had it and let it all go stale (it happens too often).

What you will need:
shiitake mushrooms
mini pita rounds
spicy black bean chipotle hummus
red onion
cucumber
kale (i used red kale because it’s so darn pretty)
earth balance buttery spread for sauteing (or olive oil)

Clean and remove stems from shiitake mushrooms. In medium size pan, heat earth balance on a medium/low heat and add shiitake mushrooms. Cook for about 8 minutes, flipping them halfway through. Toast pita on the stove top and spread the chipotle black bean hummus on it, then layer the shiitake mushrooms, red onion, kale and cucumber on top. Great to share with friends or have as a meal all to yourself.