King Mushroom Scallops in a Shallot Thyme Sauce

Have any of ya’ll tried king oyster mushrooms, or sometimes just called king mushrooms, before? They can be hard to find but becoming more and more available. I hadn’t tried them yet, partly because of how hard it was to find, and then some grocery stores that I have seen them have them for a pretty high price. But – I went to an Asian market near me to get some spring roll fixings and I saw they had king mushrooms there for cheap! So if you have an Asian market near you, and you haven’t been able to find king mushrooms – check to see if they have it.

Picture from Wikipedia because I don’t think ahead and I didn’t take a picture before I started cooking.

Like I’ve said in other posts, James is trying to eat healthier and make wiser choices when it comes to his protein intake. He’s even looking into getting plant-based protein for the days he works out. Woohoo! So his goal for a while was not having red meat, and now he’s trying to have mainly chicken and seafood. And king mushrooms are a great, easy, and inexpensive (if you can find it for a good price) substitute for seafood!

The texture is about right, and it goes great with lighter and more delicate flavors and seasonings like lemon juice, white wine, dill, fresh herbs, etc. I found a tuna steak recipe that looked good with a scallion thyme sauce, so I decided to make king mushroom scallops for me. I changed the sauce a little the fit our liking, but everything turned out great!

You’ll be seeing more king mushroom recipes soon. I’m sure you can use white mushrooms and the flavor will be about the same, but with the king mushroom it has a more chewy texture and not as watery. So check it out if you can, if not find some white mushrooms to replace it with.

King Mushroom Scallops in a Shallot Thyme Sauce

  • Servings: 2 Servings
  • Time: 15 minutes
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Ingredients

  • 1 lb. king mushrooms, stems sliced into rounds
  • 1 tbsp olive oil
  • 8 shallots, finely chopped
  • 1 cup white wine
  • 2 tablespoon water
  • 4 teaspoons fresh lemon juice
  • 1 cup earth balance butter
  • 2 tablespoon fresh thyme, chopped
  • 1/2 teaspoon sea salt

Directions

  1. Heat the olive oil in a large skillet on medium-high heat. Add the sliced mushrooms and let cook until they start to brown. Turn and let brown on the other side.
  2. Meanwhile, in a medium sauce pan, cook shallots, wine, water and lemon juice. Stir in earth balance, thyme, and salt. Simmer sauce until ready to serve.
  3. Spoon sauce over the “scallops”, and enjoy with rice or pasta.

Pan Seared Cod / Hearts of Palm with White Wine Sauce

Sugar addiction is no joke. I can’t say I was ever severely addicted to sugar (at least added fructose sugar) because of allergies to corn. So no corn syrups when I was young. We always just had water or tea in our fridge to drink. Maybe some soda if we had people over. But my husband… oh boy!

When we would go out to eat, he could down 4 Cokes in an hour. Not to mention what he would drink at home. And the thought of drinking water was repulsive to him. Well now that he’s been working out regularly and he had a few free sessions with a personal trainer he learned that the fructose sugar is what keeps people “soft”. So although you might gain muscle, it’s not sharp and ripped and more of just bumps and curves because sugar keeps you soft instead of hard. And if I haven’t said it before – my husband has OCD. So when he gets “hooked” on something, there’s no stopping it. He’s been looking at the amount of sugar in everything. Yogurts, drinks, almonds – I mean really?

I’m glad he’s becoming more health conscious but he’s about ready to drive me up a wall. “16 grams of sugar!” “how much sugar is in that?” “if you have time, can you look at the yogurts at the store and get me the one with the least amount of sugar?” But – because of working out he’s been wanting to eat healthier too and hasn’t had red meat in a while. He’s been wanting more and more chicken and fish. So while I was looking for fish recipes I came across this recipe by Baker by Nature and decided to try it out and make it into a “shared” meal. Enjoy!

Pan Seared Cod / Hearts of Palm with Tomato Basil Sauce

  • Servings: Meat Based: 4 Servings, Plant Based:2 Servings
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Ingredients

  • 1 lb. pasta of choice, angel hair is recommended
  • For the Sauce:
  • olive oil
  • 4 large cloves garlic, finely minced
  • 2 pints cherry tomatoes, sliced in half
  • 1 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • Salt and Pepper to taste
  • For the Cod:
  • 2 tablespoons olive oil
  • 1 and 1/2 pounds fresh cod, cut into 4 fillets
  • Salt and pepper
  • For Hearts of Palm:
  • 1 tbsp olive oil
  • 1 can hearts of palm, salad cut
  • Black Pepper

Directions

  1. Cook pasta to package directions. Set aside.
  2. Meanwhile, cook your sauce. In a medium sauce pan, heat the olive oil. Add in the garlic cloves until fragrant, about 1-2 minutes. Add in the cherry tomatoes until they start to blister but don’t burn them, about 5-8 minutes. Add in the whine and lemon juice. Add salt if desired, but for me with the tomatoes and lemon juice I don’t usually add any. Let simmer on low while you cook your cod and/or hearts of palm.
  3. For the Cod: Heat oil in the skillet. Add in the cod and cook about 5 minutes on each side. Be careful when flipping since the fish can fall apart and stick to the pan. Once the side of the fish starts to flake, you know it’s done. Cook the other side the same way.
  4. For the Hearts of Palm: Heat oil in skillet, add in hearts of palm. Let cook until they start to brown.
  5. To plate, add a small amount of pasta, top with cod or hearts of palm, and then add a large spoonful of the sauce on top. Enjoy with salad!

Black Bean & Sweet Potato Patties with Chipotle Pineapple Salsa

The first time I had pineapple salsa was on a black bean patty. The recipe was from Chloe Coscarelli’s “Chloe’s Kitchen” cookbook. It was my first vegan cookbook and where I started to learn the ‘tricks’ of vegan cooking 5 years ago. I reference it a lot! The spine on the book is actually falling apart, that’s how much I used it!

Anyway – I loved how the flavors came together and the fresh juicy and acidic pineapple was perfect with the cumin & black bean patty. NOM! I was thinking of that recipe, and I remembered one time I grilled sweet potato rounds with cinnamon and cumin and then squeezed lime juice over top. It was awesome! So I decided to combine the two and try to make the recipe as simple as possible.

Black Bean and Sweet Potato Patties with Chipotle Pineapple Salsa

  • Servings: Makes 6-8 small Patties, 3-4 appetizers
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Ingredients

  • 1 medium sweet potatoes raw (peeled), grated
  • 1 can of black beans, save some of the juice (Aquafaba)
  • flour or garbanzo bean flour
  • 1 tbsp + 1 tsp cumin
  • 1-2 tsp chipotle chili powder
  • 1 cup pineapple
  • 1 cup cilantro
  • 1/4 cup red onion
  • salt
  • Vegetable oil

Directions

  1. Make the Pineapple Salsa. Chop up the pineapple, cilantro and red onion. Stir to combine. Add in 1 tsp cumin, 1-2 tsp chipotle chili powder, and salt to taste. Keep in a bowl. Set aside or in the fridge.
  2. Grate the sweet potato and add shavings to a mixing bowl. Drain the black beans, reserve some of the juice (aquafaba). Take the black beans and add to a blender, add in a small amount of the bean juice just enough to make sure the blender doesn’t get too stuck. The aquafaba will act like a binder as well. Blend just for a few seconds, you don’t want it completely smooth.
  3. Add bean mixture to the mixing bowl, add in 1 tbsp cumin and salt to taste. Mix together. Add in flour of your choice until the mixture becomes firm. Make the mixture into patties – about 6-8. Heat oil in a medium sized skillet. Slowly add the patties. Make sure the patties are browned on the bottom before flipping since this will help keep the patties from falling apart. Brown the other side and continue until the mixture is done.
  4. Serve with the pineapple salsa on top.

If you use regular baking flour it can take some of the taste away from the patties. So if you have garbanzo bean flour, or almond flour, this will add to the flavor. If not, all-purpose flour works fine since most of the flavors are in the pineapple salsa.

Our Go-To Week Meals

Hello all!

First of all – all parties need a photo booth. It should be just as common as cake.

Anyway, I wanted to post about James and my dinners during the week that are quick, easy, and simple. Some I’ve posted, others I haven’t posted, just for the fact there isn’t much to post. It doesn’t always have to be complicated. It doesn’t always have to be a full course meal. And it doesn’t always have to be a “shared” recipe.

Tomato Basil Soup with Grilled Cheese or Whole Grain Bread

Creamy Tomato Basil soup was one of our favorite meals before I went plant based, and is now – especially since I made this recipe and I don’t have to cook two different soups! This recipe is so easy to make and is ready in minutes. Not to mention it’s filling since butter beans is what makes it creamy so it’s full of protein!  If you want something more comforting, make a grilled cheese – one with cheddar cheese, the other with your favorite vegan cheese. Or if you want to be as whole food as possible, just get whole grain bread and toast it.

Recipe is HERE.

BBQ Sausage Dinner

This dinner came about when James wasn’t sure how hungry he was going to be and I didn’t want to cook. So I figured I’d get him already cooked all-natural brats, and get me some Field Roast sausages or frankfurters and if we don’t eat it, it will be there. Well we ended up being more hungry than we thought. I sliced up our sausages and put them each in their individual skillets.  I decided to cook the sausages how I saw a friend of mine cook hers and I fell in love with it! Once the sausages are toasted and crispy, I take it off the heat and let it cool for a minute. Drain any excess oil, and then add our favorite BBQ sauce (Stubbs Original) and toss the sausages in it in their own skillets. The leftover heat from the skillet will help the BBQ sauce to attach to the sausages.

You can add whatever sides you want – whether there is left overs, an easy salad, etc. James usually likes making mac n cheese with it, and I’ll grab some type of frozen veggies like broccoli and/or make some skillet potatoes to go with it. And there you have it! A full course meal in about 20 minutes.

 

Pizza – his and hers

This one might seem obvious, but buying a frozen pizza for each, or ordering pizza (mine without cheese) and having left overs for the weekend or the rest of the week.

This picture was when we ordered from one of our of favorite pizza places in Dallas – Pizza Lounge. They have Daiya cheese so I’ll get one of their pizzas that has spinach and mushrooms with the Daiya cheese, and James get’s his pepperoni and sausage.

Other places I’ll just get a veggie pizza with no cheese. There are a few pizza places there that has a vegan crust already without advertising it. Not all, but some.

 BLTs

Pretty easy. I’ll get James bacon, I’ll either make my Coconut Bacon, or I’ll buy vegan bacon, or if I don’t even want to do that, I’ll just add sliced avocado. Then have your toasted bread, lettuce, and tomatoes and some type of spread. DONE! This picture has the Sweet Earth’s Benevolent Bacon and Sir Kensington’s Chipotle Fabanaise. It was awesome!

 

Tapas/Appetizer Night

This is our “whatever” night. We’ll have cherry tomatoes, I’ll get a cashew cheese or hummus with crackers and veggies, he’ll have pizza rolls, little sausages, etc. Whatever snacks we decide we want and just munch. This picture was a party tapas night. Our normal week-day tapas night, definitely does not look this fancy!

 

 Veggie Burger Night

So James has been trying to not have as much red meat (heh…) so he’s been trying to find a burger that he likes. He tried turkey burgers and didn’t like them, and he doesn’t mind chicken sandwiches, but it still isn’t a burger. So I told him that when I ate meat I thought turkey burgers were tasteless and gross, even though I like turkey, but veggie burgers never tasted bad and were full of flavor. I convinced him to try it one night and he was about to go back for another burger before he decided to let it sit for a minute and ended up being stuffed and satisfied and really liking the veggie burger! SCORE! Now all I have to do is toast up the veggie patties, add some additional seasonings and sauces if I want, and he will still add cheese. Easy burger night!

 

Angry Spaghetti with a Simple Salad

This was one of our first shared meals that I continuously make. He has a spicy sausage sauce, and I have a spicy veggie sauce. Easy, quick and satisfying for both of us.

The recipe I have for it is HERE.

Chili Mac

 

This also was put together by one of those nights I didn’t want to cook and I wanted to just throw things in a pot and be done. James like the vegan chili so why not keep this as a meal we can have together? He’ll add his shredded cheese, I’ll have mine or do without.

The recipe is HERE.

 

 

 

What are some of your favorite week day dinners?

Lemon Garlic Rice Pilaf with Orzo

Here is a great and easy recipe that the whole family loved. It’s slightly creamy, full of flavor and something that will go with any summer meal.

Do you know someone who just doesn’t stop moving? Like, where do they get the energy? My mom is one of those people. She doesn’t know how to sit still. Once she is still she’s out for a 5 minute nap and then ready to go again. I mean really?

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Top 2017 Spring Recipes

Summer is here already! Spring went by fast and was super busy. And because of that I didn’t post too much, but I wanted to post my favorites out of the ones that I did post. These are ones that I’ve thought about repeatedly since I’ve made it, or have already made them a second time, OR one that James asks about when I’m going to make it again – so all around “wins”!

So this cheese sauce I’ve made at least 3 times, and I eat it all. I’m going to be working on a few different recipes with “cheese” with this sauce, or the idea of this sauce, soon, so hold tight!

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Fajita Spice Mix

It’s getting too close to summer here that I’m already calling it summer. And you know what goes with summer?

Fajitas! We are working on getting a grill, but until then I have this nifty little cast iron grill that sets on top of two burners. It’s awesome! For burgers, portabella mushroom caps, and for just straight up grilling veggies for fajitas!

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