I’ve Gone Mad and I’m Dying! Wait. What? I’m Perimenopausal? Phew!

The following is my very raw account of my perimenopausal journey so far because I no longer give a fuck about what anyone thinks.  Half a year ago had you caught me during one of my hormonal moments I might have … Continue reading

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Frangelico Spiked Stuffed Strawberries with White Chocolate and Candied Hazelnuts

  Brought these to a party yesterday and they were a hit.  In the past when stuffing strawberries I have always hulled out the center and stuffed away.  I saw the method used here on the food network and opted to … Continue reading

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Stuffed Mushrooms with Trader Joe’s Antipasto and Miyoko’s Creamery High Sierra Rustic Alpine

  Here at Don’t Fear the Vegan we are hoping everyone is having a nice holiday season!
I had very little extra time, which I think is the case for many this time of year, but had to come up with an appetizer that would feed mostly people not from our vegan tribe. Stuffed mushrooms are a fairly easy thing to make and even the most anti-vegan food people will like them.  Unless of course, they are of the anti fungi mindset, which includes many vegans I know, my own daughter being one of them. 

These were an absolute success, loved by all the mushroom lovers. I had two request for the recipe and promised to have it up today. I loved the fact that people were eating them up with no complaints about the vegan cheese. I need to thank Miyoko’s  High Sierra Rustic Alpine for that!

If you are entertaining this week, I highly recommend adding these to your menu.

There were gluten-free people in our crowd so I refrained from sprinkling the top with bread crumbs, but I think it would be a great addition.

I made them ahead and baked them when it was time to serve so they would be warm. Though they were still delicious when they cooled off!

Two of the stars of this recipe are:
  
And

  
Ingredients:     

2 lbs crimini mushrooms – cleaned and stems removed 

1 tbsp olive oil

1/2 cup diced yellow onion

1/2 tsp dried basil

1/4 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp pepper

1/4 tsp salt

1/4 cup vegan butter

2 cups fresh spinach

1 jar Trader Joe’s Antipasto

1 package 6.5 ounces Miyoko’s Rustic Alpine cheese- chopped in chunks

2 tbsp nutritional yeast

Directions:

Preheat oven to 350 degrees.

Sauté onions and seasonings from basil to salt in olive oil over medium heat until onions are translucent. Stir in spinach and cook until wilted.

Reduce heat to medium low. Add butter and artichoke antipasto. Stir until butter is melted.

Add Miyoko’s cheese and Nutritional yeast and continue to stir until cheese is melted.

Transfer ingredients into a food processor or blender, leaving any liquid behind. I used a food processor on pulse until it was a paste consistency. Do the same in a blender. 

Place mushrooms on a large cookie sheet. Stuff mushrooms. It is okay to over fill. 

Bake at 350 for 20 – 25 minutes until mushrooms are just beginning to get soft. Serve.

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Recipes on Instagram Recap 2

It has been harder than expected keeping up on her with what I have posted on Instagram.  Her are some of the ideas we shared:   Asparagus, Caper, and Tomato salad Kale dip Bean dip Pot Pie Fennel Mash Potatoes Also … Continue reading

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Recipes on Instagram: Week 1 Recap

In case you haven’t heard we are posting recipes throughout November to help people prepare for their vegan holiday. If you have any friends that are celebrating their first holiday pass this on to help them out.   Green Bean Casserole … Continue reading

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Our Television Show, French Onion Soup, and Holiday Prep

Hi! Not sure how many of you actually watched our show but we had a lot of fun making the first season which included many special guest like Summer from Willamette’s, Laura from Youth Empowered Action Camp & Cherry City … Continue reading

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Don’t Fear the Vegan: Episode 6 – The Vegan Mos and Frittata

Here it is, Episode 6 with very special guest, The Vegan Mos. Click HERE for the recipe! Enjoy!

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