Tag Archives: mushrooms

MUSHROOM MEDLEY & CHESTNUT TARTLETS {THANKSGIVING RECIPE COLLAB}

mushroom medley & chestnut tartlets
Photo by: Jasmine Briones

Thanksgiving is next week… where has the time gone? Last year, I collabed with my home girls Jasmine of  Sweetsimplevegan and Yvonne of Yvonne’s Vegan Kitchen (formerly  My Eclectic Kitchen). This year, we each made a dish for you to share at your vegan Thanksgiving feast with your loved ones. They are not only simple, satisfying and delicious, but all cruelty-free so you can enjoy a compassionate Thanksgiving meal.

For my contribution to our Thanksgiving spread, I wanted to make something easy for guests to enjoy. I love puff pastry in both sweet and savory foods so I went in that direction. A great alternative to meat are mushrooms so I used a mix of portobello and crimini.

mushroom medley & chestnut tartlets Buttery
Flaky
Delicious
Satisfying Goodness

Jasmine created a spin on the traditional stuffing and used an everything bagel! Yeah you read that right…EVERYTHING BAGEL STUFFING!!  Full of veggies, love and everything nice. You can find the full recipe to Jasmine’s Everything Bagel Stuffing on her blog sweetsimplevegan.com or simply click on the photo below.

Everything bagel stuffing
Photo by: Jasmine Briones

Yvonne created something sweet for us and made a Mixed Berry Cobbler with Pumpkin Sugar Cookie Crust. Now that’s a Thanksgiving dessert! You can find the full recipe to Yvonne’s cobbler on Yvonnes Vegan Kitchen or simply click on the photo below.

Mixed Berry Cobbler w/Pumpking Cookie Crust
Photo by: Jasmine Briones

Makes about 24 tartlets.

 Ingredients:
1 pack puff pastry (2 sheets)
2- 8oz crimini mushrooms
2 portobello mushroom caps
6 oz. cooked chestnuts, finely chopped
1 shallot, minced
2 tbsp extra virgin olive oil
1/2 cup sweet Marsala wine
1 tbsp Tamari (optional)
2-3 cloves garlic, minced
3 sprigs fresh thyme
1 sprig fresh rosemary, finely minced
salt and pepper, to taste

Tools Needed:
Maple leave (or any autumn themed) cookie cutter

Steps:
1.) Fully thaw puff pastry in room temperature for 35-40 minutes. Do not attempt to unfold until full thawed out.

2.) Wash and de-stem mushrooms and finely mince. In a large pan on medium high heat, add oil and saute mushrooms, shallot and garlic for about 5 minutes. Add chestnuts, rosemary and sprigs of thyme and give a light stir. Add Marsala wine and bring to a light simmer for another 5 minutes until most of the liquid is dissolved.  Mixture should reduce in size by half. Discard thyme sprig. Set aside.

3.) Pre-heat oven to 400 degrees.  Roll puff pastry out to 1/2 inch . Cut 3X3 squares and place each square in a cupcake pan. Fill cups with 2 heaping tablespoons of mushroom filling and press down mixture to secure.

4.) Cut out maple leaves using extra puff pastry. Place one on top of each tartlet cup. Bake for 10-15 minutes until golden brown and flaky. Best served warm.

**Note: There will be extra mushroom mixture.

Have a safe and Happy Thanksgiving!!
xoxo Sarah

GLUTEN FREE+VEGAN CREPES

GF+V Crepes

Crepes have been a slight obsession lately and I can’t help but stare at these photos and drool as we speak. Not only is this a quick a simple recipe, but guilt free. Crepes are a great way to get creative in the kitchen. It’s pretty much a blanket for any of your sinful fillings that you desire to have. That might have been a little foodporn but I mean how can you not when the possibilities are endless?

GF+Vegan Crepes

GF+Vegan Crepes

Processed with VSCOcam with a7 preset

Ingredients:
1 cup Gluten Free Flour
3/4 cup almond milk
2-3 tbsp filtered water
salt and pepper, to taste

Steps:
Whisk flour, milk and water together. Add more water if consistency is too thick. Season salt and pepper to taste.

On medium high heat, coat pan with cooking oil. Pour 1/4 cup of batter in the center of the pan and swirl the pan in a circular motion so the edges are coated evenly. Cook for about 1-2 minutes until edges are light brown. Carefully loosen edges and flip and cook for an additional 1-2 minutes. Set aside and fill with options listed below or your own creative creations!

Fllling options:
Fresh spinach, arugula or mixed greens of choice
Sliced avocado
Vegan Creamcheese, tomato and fresh basil
Sauteed mini garlic heirloom tomatoes
Quick Mushroom “bacon”
* (recipe below)

1 cup mushrooms, sliced
2 tbsp soy sauce
1 tbsp maple syrup
1/4 tsp liquid smoke
1/4 tsp paprika, optional
Whisk soy sauce, maple syrup, liquid smoke and paprika together. Toss in sliced mushrooms and saute for about 2-3 minutes until mushrooms shrink in size and are tender.

Enjoy!
xoxo Sarah