With a recipe title like that, how could I not want to try it ?
This wasn’t as good as I was hoping it’d be but it’s good enough that I’d like to try making it again with some variations. One, I’d skip the parsley, it adds color but not enough flavor and secondly instead of using bottled cajun seasoning, I’d try their recipe for cajun seasoning. It isn’t shown in the picture but I sprinkled some crushed red pepper flakes onto this for a little bit more flavor and thought it improved the dish. Don’t know when I’ll get around to trying this again, but when I do, I’ll let you know !
This is supposed to serve 4 but I’d recommend doubling it ’cause it tastes so good you’re not gonna be happy with their serving size !
The recipe gives you some options for what mushroom you can use, as long as it was “meaty” so I went with cremini mushrooms that I cut into thick slices. Anyone who’s cooked mushrooms knows that they shrink in size after getting cooked (almost as bad as spinach) so that’s why I tried cutting them into 1/2-inch to 3/4-inch thick. The recipe says to cook the yellow onion until softened but not necessarily soft so I moved onto the next step while the onion still had some crunch. I also didn’t want the minced garlic to burn so I just added it in near the end of the cook time for the onion. I loved the finished textures of the mushrooms, yellow onion slices and 2-inch green onion segments but the sauce is what really makes you want to eat this and not stop ’til your plate’s empty !
If you want to make this yourself someday, this recipe came from 30-Minute Vegan Dinners by Megan Sadd, you can find it on Barnes & Noble, Amazon and probably some other places as well (between the first two though, Amazon is cheaper).
I was not paid in any form to mention this recipe or the cookbook.
If you have a hankering for pasta, this recipe will scratch that itch !
The top of the casserole has a great crust to it, the spinach mixture feels like pesto when you bite into this and the mozzarella still has some gooey pull to it ! Even though the pasta is cooked before it goes into the oven for 30 minutes, the pasta did not feel over-cooked which was a pleasant surprise.
This recipe came from an Allrecipes magazine.
I was not paid in any form to promote this recipe or Allrecipes.
Happy “fry-day” y’all ! So stir-frying isn’t frying per se, but it does have the word “fry” in it so I’m running with it !
So I tossed some of the tofu into the sauce for the picture but the rest of it I kept out and just added it onto the mushroom mixture that was spread over rice ’cause the crunch of the tofu coating was so crispy that I didn’t want to risk losing any of that texture to it getting tossed in the sauce ! I did make the mistake of walking away from the mushrooms and onion while they were cooking and they got a little burnt (I don’t know if you can spot that in the picture or not) but the flavor of the sauce and the fresh green onion slices really masked a lot of the bitter flavor that could’ve come through otherwise. I liked this dish and think it’s worth making it again to see how much better it’d be if nothing got burnt !
Flipping through Plant-Powered Protein by Nava Atlas, I came across this recipe and the picture that accompanied it looked so good, I wanted to try it out for myself.
This recipe is not something you want to make if you’ve only got 15 minutes to whip something up but it did turn out to be as tasty as I’d hoped it would be. The cabbage and peanuts add a nice crunch in contrast to the softer udon noodles and mushroom-tempeh chorizo mixture. While it was flavorful, I didn’t think it was spicy enough so I used additional sriracha after I was done taking pictures.
I hope y’all like this as much as I did if you ever try making it yourself !
I was not paid in any form to promote this recipe/cookbook.