Vegan MoFo 2018 - Day 17 - Mushroom Lettuce Wraps

Hey Vegan MoFo Friends,

I had some mushrooms in my refrigerator that really needed to be used or they were going to go bad.  So, I was thinking what could I make.  I thought – I wonder if I can make a version of a lettuce wrap like they have at PF Chang’s.  Below is what I made today and Dave and I absolutely love them.  We also had the mushroom mixture over a little white rice and that was delicious too! 

Mushroom Lettuce Wraps

Sauce

4 Tablespoons soy sauce

2 Tablespoons water

2 Tablespoons maple syrup

1 teaspoon sesame oil

Mushroom Mixture

2 Tablespoons Earth Balance margarine

¼ onion chopped

8 oz. of mushrooms, large chopped pieces

4 oz. water chestnuts chopped

Sea salt

1 Tablespoon cold water

1 teaspoon corn starch

Put all the sauce ingredients in a measuring cup and stir together.

Melt the margarine in a large skillet (I use my cast iron skillet) and add the onions.  Cook onions with a sprinkle of sea salt over medium heat until translucent.  Add the mushrooms and continue to cook over medium heat until soft.  Add the chopped water chestnuts and cook until heated through.  Pour in the sauce and cook for a few minutes.  Mix the corn starch with the cold water and add to the skillet to thicken the sauce.

Serve in romaine or iceberg lettuce leaves.  Or serve with white rice.  Enjoy!

Vegan MoFo 2018 - Day 16 - Mashed Potatoes

Hey Vegan MoFo Friends,

I made the most amazing mashed potatoes today.  I think it was because I used Yukon gold potatoes.  I cooked them for like 15 minutes once they started to boil.  I also drained them and then put them back on the burner to get rid of the extra water for a few seconds. 

Yummy Mashed Potatoes

5 medium Yukon gold potatoes peeled and cubed

3 Tablespoons Earth Balance margarine

3 – 4 Tablespoons coconut milk creamer

¼ teaspoon sea salt

A sprinkle of white pepper

Cook potatoes over medium high heat about 15 minutes until soft.  Drain potatoes and put back on the hot burner to get rid of the extra water for a few minutes.  Mash potatoes, add the margarine, creamer and salt and pepper to taste. 

OMG – these potatoes were so delicious.  I barely got a picture for my blog.

Vegan MoFo 2018 - Day 15 - Creamed Corn

Hey Vegan MoFo Friends,

So, with the leftover corn on the cob we had this week I also made some creamed corn.  That corn on the cob was absolutely amazing.  It was equally yummy made into a little creamed corn snack for me.  I just melted some Earth Balance margarine and added a couple spoonfuls of vegan cream cheese, a dash of coconut milk creamer, a sprinkle of sugar, sea salt and white pepper.  I wouldn’t change much doing it again other than maybe just one spoon of the cream cheese.  It was a bit creamy for me but it was still delicious.

Vegan MoFo 2018 - Day 14 - Wrinkly Dinkly Tomato Sauce

Hey Vegan MoFo Friends,

I made the most amazing tomato/spaghetti sauce out of “old” tomatoes.  Yup, I had some wrinkly dankly grape tomatoes that most people would probably just throw out.  I decided to cut them up and put them in a sauce pan with some other tomatoes I had with some sea salt (about ½ a teaspoon), sugar (about ½ teaspoon) and garlic (about 3 cloves) – I love garlic.  Oh, so yummy and simple.  I also puree it with my immersion blender.  I’ll share a picture of it when I have it on some pasta!

Here they are in a little bit of water before I added more tomatoes.

Vegan MoFo 2018 - Day 13 - Soy Sauce Ramen Noodles

Hey Vegan MoFo Friends,

I just have to share that the Oriental Ramen Noodles now have a new name – it’s Soy Sauce Ramen Noodles now.  These are my go-to lunch when I don’t know what to have but I want something warm.    

Vegan MoFo 2018 - Day 12 - Veggie Stir Fry

Hey Vegan MoFo Friends,

We had yummy veggie stir fry with just plain white rice.  It is so nice a refreshing without a heavy sauce or seasonings.  I love my rice cooker!  

Veggie Stir Fry

2 Tablespoons grape seed oil

½ medium sweet onion sliced

1 carrot cut into match sticks

1 celery rib – chopped up

1 cup of cauliflower florets

½ cup cooked corn

Salt

water

Soy sauce

Cooked white rice

Heat the oil in wok or skillet add the onion slices and sprinkle with a little salt.  Sauté onion until soft.  Add the rest of the vegetables and a big splash of water and a few shakes of soy sauce.  Cover and cook until desired doneness.  Serve over white rice.

Here's the corn Dave cooked on the grill.  It is so yummy!  

Vegan MoFo 2018 - Day 11 - Butternut Squash Cheese Sauce

Hey Vegan MoFo Friends,

I made my cheese sauce also using butternut squash.  I really like this version too.  It has a nice sweetness to it.  It was really yummy to dip hard pretzels into to it to snack on. I split it in two small pyrex dishes.

Butternut Squash Cheese Sauce

2 medium potatoes peeled and cubed

1 medium carrot peeled and diced

½ cup cooked butternut squash

2 Tablespoons grape seed oil

1 Tablespoon nutritional yeast

2 Tablespoons water from cooking the potatoes and carrots

½ teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon celery salt

Instructions:

Boil the potatoes and carrots in salted water until soft.  Drain keeping the liquid on reserve to use for the water.

Add the potatoes, carrots, butternut squash, grape seed oil, water, and seasonings in a high speed blender.  Blend until very smooth.  Use some of the reserved water if needed to thin out if necessary.  Below is what it looks like in the blender.

Store in the refrigerator for up to one week.  Heat over medium low heat or in the microwave if you want it warm.