Stuffing with Kale & Mushrooms
* Prep Time: 20 minutes
* Cook Time: 1 1/2 hours
- 1 loaf sourdough bread, chopped into small pieces, toasted
- 1/4 cup leek, white parts, finely chopped
- 3 celery stalked, finely chopped
- 1/2 small white onion, chopped
- 1 tbsp dried sage
- 4 sprigs fresh thyme
- 4 tbsp soy butter*
- salt and pepper, to taste
- 1 1/2 cup vegetable broth
- 1/2 cup kale, chopped
- 1/3 cup cremini mushrooms, thinly sliced
- 2 "eggs", made by box instructions*
- 2 tbsp fresh parsley, chopped
- 1 tbsp pine nuts, minced
- At 300 degrees, bake the pieces of bread for about 15 minutes, until toasted. Remove and set aside.
- In a medium skillet, combine 3 tbsp butter, onions, and leeks. Cook until onions are translucent.
- Add the celery, sage, thyme, mushrooms, kale, salt, and pepper. Cook until kale is wilted and mushrooms are tender.
- Add the vegetable broth and simmer.
- In a large bowl, combine the "eggs", bread pieces, parsley, and pine nuts.
- Add the vegetable-broth mixture from the skillet. Mix well.
- Preheat the oven to 375 degrees.
- Grease a baking dish with 1 tbsp butter. Add the bread crumb mixture. Use the remaining butter from greasing to spread over the top of the stuffing.
- Cover and bake for 30 minutes. Uncovered and bake for another 15 minutes or until top is golden.
Mushroom & Seitan Savory Pie
* Prep Time: 15 minutes
* Cook Time: 1 - 1 1/2 hours
* Ingredients (dough):
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar*
- 16 tbsp soy butter
- 8-12 tbsp ice water
- 2 tsp fresh thyme
- 1 cup dried mushrooms, variety*
- 1/3 cup cremini mushrooms, thinly sliced
- 2 tbsp olive oil
- 1/3 cup white onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine*
- 1 cube "beef" broth*
- 1 tbsp cornstarch, combined with water to form mixture
- 1/4 cup plain soy yogurt*
- 1/2 cup seitan, chopped*
- 1 tbsp soy butter
- Place the butter in a small bowl and place in freezer.
- Combine the flour, salt, sugar, and thyme.
- Add the butter slowly and mix with a fork.
- Next, add the water slowly until the mixture begins to clump together. Pinch some of the dough. If it stays together, then it is ready. If it falls a part, add more water and continue mixing.
- Form into a disk form and wrap in plastic wrap. Place in freezer until ready to make the pie.
- Rehydrate mushrooms in a medium pot until completely tender. Reserve 1 cup of mushroom water.
- In a medium skillet, add the olive oil and onions until translucent. Next, add the cremini mushrooms and garlic. Cook for 5 minutes.
- Chop the rehydrated dried mushrooms and place in skillet. Cook for a few minutes.
- Add the white wine and seitan. Cook for another couple minutes.
- Combine the "beef" broth cube with the reserved 1 cup of mushroom water. Add to the skillet with mushrooms.
- Cook for another 5-10 minutes, stirring occasionally. Add the cornstarch mixture and combine well. Cook for another several minutes.
- Lastly, add the soy yogurt and mix over low heat for 2 minutes.
- Preheat the oven to 350 degrees.
- Dust a space with all-purpose flour. Roll out the dough until thin enough to work with where it does not fall a part.
- Line two small pie pans with dough. Cut off edges with excess dough.
- Roll out dough again and create top pieces for the pie.
- Add 6 tbsp or so of the mushroom seitan mixture to each pie pan with dough.
- Place top dough over each pie pan and using a fork, press down the sides of the dough.
- Create a plus sign or cross in the middle of both pies with the fork.
- Using soy butter, grease the tops of the pies.
- Bake for 30-40 minutes or until the tops are golden.
Champagne Mushroom Gravy
* Prep Time: 5 minutes
* Cook Time: 25 minutes
- 1 cup portobello mushroom soup*
- 1 cup champagne
- 1/4 cup shallots, minced
- 5 tbsp soy butter
- 2 tbsp all-purpose flour
- salt, to taste
- 1/4 tsp dried sage
- Place the champagne in a small pot over medium heat and bring to boil. Reduce to half its size.
- Add the shallots, salt, and 2 tbsp butter. Cook for another 5 minutes.
- Next, add the mushroom soup and sage. Mix well and cook for an additional several minutes.
- In a medium skillet, add the remaining 3 tbsp butter. When melted, add the all-purpose flour and combine well.
- While continuously stirring, add the champagne mushroom broth a bit at a time.
- Keep stirring until sauce is thick similar to a gravy.