Side Dishes

Lion’s Mane “Crab” Cakes

karenwpullen Main Dishes, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , ,

These are a popular item on vegan menus in restaurants. Now you can make them at home!

Prep Time15 minutes
Cook Time7 minutes
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Lion’s Mane “crab” Cakes

The Lion's Mane mushroom is easy to work with and delicious. Its texture means it can substitute for crab in these yummy little patties. Makes 4 middle-sized patties.
Course: Appetizer, Main Course
Keyword: canape, plant-based, vegan, wfpb no-oil
Servings: 0

Ingredients

  • 8 ounces Lion's Mane mushroom
  • 1 Tbs ground flax
  • 3 Tbs water
  • 1/2 cup panko breadcrumbs check label to make sure they are plant-based
  • 1/2 cup onion finely minced
  • 1 Tbs vegan mayonnaise
  • 1 tsp Worcestershire sauce
  • 3/4 tsp Old Bay seasoning
  • 1 tsp Dijon mustard
  • 1 tsp dried parsley
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Hand shred mushroom into small pieces resembling texture of flakey crab.
  • In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, dried parsley, salt and pepper. Mix well.
  • Mix in Panko breadcrumbs.
  • Mix in mushroom shreds.
  • Form mixture into 4 equal size round flat patties (about 1/2 to 3/4 inch thick).
    Cook patties for approximately 3 minutes per side in a non-stick pan. Should be golden brown and cooked throughout.
  • Serve with dill remoulade: mix together vegan sour cream, ketchup, mustard, dill, parsley. Or lemon wedges, or cocktail sauce.

Mushroom Risotto (Instant Pot)

karenwpullen Main Dishes, Recipes, Side Dishes , , ,
Prep Time10 minutes
Cook Time15 minutes
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Mushroom Risotto in the Instant Pot

Risotto in the Instant Pot is a real game-changer. A bit of sauté then pressure-cook for six minutes!
After cooking, you can add a cup of peas, or some sautéed spinach or asparagus.
Course: Main Course, Side Dish
Servings: 4

Equipment

  • 1 instant pot pressure cooker

Ingredients

  • one half onion chopped
  • 4 cloves garlic
  • 8 ounces mushrooms sliced
  • 1/2 tsp salt use less if salted broth
  • 1/2 tsp thyme dried
  • 1/2 tsp tarragon
  • dash black pepper
  • 1 tsp olive oil
  • 1 cup arborio rice
  • 2 1/4 cup vegetable broth low-sodium
  • 2 tsp mushroom powder optional
  • 2 Tbs pine nuts toasted
  • 2 Tbs vegan parm

Instructions

  • Put the Instant Pot on sauté. Add onion, garlic and a good pinch of salt and mix and cook in 2 Tbs water for 1-2 mins.
  • Add the mushrooms and mix in. Continue to cook for 3 to 4 mins. Add 2 tbsp water or white wine to deglaze in between.
  • Add the herbs and black pepper; mix. Add arborio rice and 1 tsp oil and mix well to coat the rice. Stir for 1-2 minutes.
  • Add water or broth and salt. Mix well. Pressure cook for 6 mins
  • Once the pot has finished the cooking time, quick release the pressure from the pot.
  • Open the lid, stir. Taste and adjust salt and flavor if needed. Let sit for a minute.
  • Serve in a big bowl, topped with vegan parm and toasted pine nuts.

Zucchini Muffins

karenwpullen Breakfast, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , ,

No-oil, lightly sweetened, these make the perfect healthy snack.

Prep Time15 minutes
Cook Time35 minutes
Print Recipe

Zucchini Muffins

Course: Breakfast, Snack
Servings: 0

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 banana, ripe, mashed
  • 1/3 cup maple syrup
  • 1/3 cup plant milk unsweetened
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flax
  • 2 1/2 tablespoons water
  • 1 cup grated zucchini
  • 1/4 cup vegan chocolate chips optional
  • 1/4 cup chopped walnuts optional

Instructions

  • Preheat the oven to 350°.
  • In a small bowl, mix the ground flax and water. Set aside for five minutes to make a flax egg.
  • Combine the apple cider vinegar with almond milk and set aside, also for 5 minutes.
  • Shred the zucchini using a box grater. Measure out 1 cup, packed.
  • In a medium bowl, mash the banana with no lumps; it should be liquified.
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  • To the bowl with the banana add the flax egg, curdled milk, and maple syrup.
  • To the large bowl with the flour, add the wet ingredients. Stir slowly to mix wet and dry, but do not over-mix. Once the ingredients are combined, fold in the shredded zucchini. Add the chopped walnuts and chocolate chips if you choose.
  • Prepare a muffin tin. I use silicone cups. Or you could use paper liners. Fill the cups 3/4 full; you should have enough batter for 12 muffins.
  • Bake 30-35 minutes on the center rack, until tops are golden brown. Allow to cool completely before serving.