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Archive for November, 2009

Whenever our organics box arrives, inevitably the first thing to disappear are the lovely local shiitake mushrooms. We usually fry them in olive oil or butter and salt, nothing else, but as a change of pace (and as part of my raw food experiments), I’ve been marinating them.

I based my recipe on one from the Live cookbook: half a cup of sliced mushrooms, a tablespoon of soy sauce (nama shoyu to be truly raw) and two of olive oil. (I think. I don’t have it in front of me.) But I just do a bunch of sliced mushrooms with oil and soy drizzled on top and stirred up. Let them sit for 10-20 minutes and they’re good to go.

I’ve been serving them up on raw pizza (Live raw pizza crusts + pesto + mushrooms + cashew cheese), but they’d also be good on pasta (zucchini noodles and raw marinara, of course) or homemade sushi (but they’re not sweet like the ones in Japanese restaurants). Or just to eat, if you’re a mushroom lover like me. Or even on regular, not-raw pizza. 🙂

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It’s been busy times around here – my class at Ryerson started last night and work is crazy. So while I’ve been cooking, I haven’t been pausing to take pictures.

I’ve made a couple of batches of these fantastic cornbread muffins from Smitten Kitchen. The first time around, I made them exactly. The second, I used an egg white instead of an egg yolk (I had it left over, after all) and added a cup or so of frozen cranberries. Delish!

And today, while using up what was left in the fridge (squash and kale), I made an awesome stuffed squash recipe partly inspired by this one and partly made up. I cut the squash in half and roasted until soft, and filled with a mixture of cooked quinoa, stir-fried black kale and onion, pine nuts and tons of grated Grana Padano. Threw it back in the oven until the top browned a bit and voilà! An easy way to impress guests.

Although to be honest, my guest was more impressed by this take on Rice Crispie squares. What can I say, they’re pretty good. Different enough from the original that they taste better, but only so much that people think you must have a “special touch.” Well, either that or access to a great food blog.

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