Leek and Asparagus Stir-Fry with Mushrooms

I learned a very important lesson recently.

You know those lessons that you'll never forget because they were so embarrassing to learn?  Yep, it was one of those.

Lucky for you that I'm going to share it with you so that you will never have to learn this the hard way: when you are signing one of those slightly awkward cards being passed around your office (you know those cards from everyone for someone's birthday, departure, or a general congratulations, etc...), make sure to double check who the card is for.

I mean, you wouldn't want to be the one who wrote "best of luck at your new job!" to someone who's supposed to be getting a "congratulations" card for starting their family, would you?

That's just awkward. Don't be that person.

But, if you do happen to be that person, here are a few options:

Option #1: White it out. However, this only works if the card is white and those tricky Hallmark folks love those fun colors...

Option #2: Cover it up with stickers. Of course, that is assuming that you are an adult who happens to carry stickers around. Unfortunately, (or perhaps, fortunately), I'm not that person.

Option #3: Own it. Just admit that, yes, you are that person who wrote the weird message in someone's card and there is no taking it back now.

Ohh if only cards were as easy as stir-fries... 

See, with stir-fries, there are no mistakes, no awkwardness. You can always alter ingredients or change things up as needed. They're impossible to mess up. And they work for any occasion.

So, I guess the lesson I learned is really this: sign less cards and make more stir-fries. I think that's my new motto.




This stir-fry starts with a spring favorite: asparagus.

Next we add in another spring favorite: leeks. Never used leeks before?

Don't be intimidated, let me show you how!



Leeks are part of the allium family and taste similar to scallions, but with a bit more flavor.  Look for fresh, firm leeks with white necks and no bruises. Large leeks tend to be too fibrous so I usually select medium leeks that are about an inch and a half in diameter.

Start by chopping the tip and the tough green tops off so you have just the middle section of the leek (see the left side of the picture below). Compost the tops or save them to make veggie stock. (If you are storing fresh leeks, keep them whole in the refrigerator and they will easily keep for 1 - 2 weeks.)

Next, slice the leek down the middle and open it up to see all the inside layers (see the right side of the picture below). These layers tend to trap a lot of dirt (as you can see) so be sure to wash them thoroughly.

Then simply slice the leek into small 1/2-inch slices (not pictured).

You've just prepared a leek, my friend! Give yourself a high five!

This stir-fry is easy to adapt and is a fabulous way to use up any leftover produce that might be laying around your fridge. It's perfect as a side dish to any weeknight meal or you could also add a good protein-source to make it a stand-alone meal. This recipe has minimal spices so the flavors of the leeks, asparagus, and mushrooms really shine. If additional flavor is desired, some tamari or red pepper flakes would certainly spice things up.

Leek and Asparagus Stir-Fry With Mushrooms
Vegan, vegetarian, gluten-free, grain-free, soy-free
Serves 4 as a side

Ingredients:

2 tablespoons sesame oil
1 medium leek, ends trimmed, and sliced
1/2 cup crimini mushrooms, sliced
1 bunch asparagus, trimmed, and cut into 1-inch pieces
2 cloves garlic, minced
1/2-inch piece of fresh ginger, minced
1/4 cup raw or lightly toasted cashews

Method:
Add oil to a pan over medium heat.

Add leek and mushrooms and saute for about 3 minutes, until fragrant.

Add asparagus, garlic, ginger, and cashews and saute for an additional five minutes, until asparagus is just tender.

Remove from heat and serve hot.

Gluten-Free & Vegan Mushroom Gravy

When I was growing up, gravy was always one of my favorite parts of holiday meals. I was one of those people who would cover their entire plate in gravy if they could.  I didn’t even care if it touched the cranberry sauce.

Once I went vegetarian and then vegan, gravy was one of the things that I missed most at the holidays.  Until, of course, I discovered that you can make a fabulous gravy with mushrooms that (dare I say it?) tastes even better than the original. 

With Christmas quickly approaching, I have been experimenting with different mushroom gravy recipes and have come to love this one the best.  It’s gluten-free and vegan, which means it can be enjoyed by everyone at your table this holiday season.

This gravy gets its rich flavor and color from sautéed button mushrooms along with hearty spices like sage, thyme, and rosemary. I wanted this gravy to be really satisfying so I added some healthy fats by blending in some raw cashews. If you have nut allergies, simply omit the cashews and decrease the vegetable broth by about a half cup. If you desire a smooth gravy (or perhaps want to hide the fact that this was made with mushrooms), simply blend the gravy when it is done cooking.  

P.S. If you live in Seattle, don't miss FIT + FIERCE + FABULOUS on Sunday, January 13th from 9 am to 1 pm! You'll release tension and open up your mind with yoga, get clear on how to achieve big goals in 2013 with Life and Business Coach June Moore, have a blast dancing your booty off in Zumba, AND I'll show you how to beat your sugar cravings by discovering where you've been missing sweetness in your life! This workshop is going to be loads of fun and there's nothing else like it in the city! The early bird registration ends soon so sign up now to save $50!  

Gluten-Free and Vegan Mushroom Gravy
Makes about 5 cups

1 tablespoon olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
8 oz button mushrooms, chopped
1 teaspoon dried sage
2 teaspoons dried thyme
2 teaspoons dried rosemary, crushed
5 cups vegetable broth
1/2 cup raw cashews
2 tablespoons Bragg's liquid aminos
1 teaspoon apple cider vinegar
2 tablespoons nutritional yeast
1/4 cup arrowroot powder
Freshly-ground sea salt and pepper to taste

Add olive oil to a pot over low-medium heat.  Add onion and garlic and cook for about 3 minutes, or until onion is translucent.  Stir in mushrooms, sage, thyme, rosemary, and continue to cook for an additional 5 minutes or until mushrooms start to become tender.  

While mushrooms are cooking, add vegetable broth and cashews to a blender and blend until smooth.  Add the liquid to the pot and bring to a simmer. 

Meanwhile, in a small bowl, whisk together the liquid aminos, apple cider vinegar, nutritional yeast, and arrowroot powder to form a thick paste. Add mixture to pot slowly, whisking constantly to ensure that paste dissolves.  Bring to a boil and boil 1 minute, stirring constantly, then remove from heat.  Add salt and pepper to taste and serve. 

Note: if making ahead of time and reheating, you might need to add a little water during the reheating if the gravy is too thick. 

Creamy Mushroom Soup

I think I'm having an identity crisis. Instead of dreaming about kale I've been thinking about cupcakes.  Instead of listening to Sara Bareilles or Jack Johnson I've been rocking out to Katy Perry. And instead of sporting my usual casual jeans and a plaid shirt I find myself wearing... skinny jeans and a blazer? Something is definitely wrong with this picture.

My recent Pinterest obsession has made a me a much more stylish and fashionable person.  And surprisingly, I'm enjoying it.  Yesterday I found myself wondering why I don't always dress this way.  And then I quickly discovered the reason as I tried to harvest compost from my worm bin this morning in skinny jeans and a blazer... In case you haven't already learned this lesson, that is a truly, truly bad idea.  

Apparently I'm not the only one getting a makeover this week.  Hello creamy mushroom soup.  Without the heavy cream.  It's kinda like cream of mushroom soup in skinny jeans.  Okay, maybe that's pushing it. 

This soup is creamy, flavorful mushroom goodness. It gets its creaminess from blending in brown rice and white beans for a hearty base.  Then it kicks things up a notch with apple cider vinegar, worchershire sauce, and liquid aminos for a punch of flavor.  That's a makeover for the better.

Creamy Mushroom Soup
Serves 4

1 tablespoon olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
16 oz mushrooms
3 stalks celery, chopped
1 cup white beans, cooked
1 cup brown rice, cooked
4 cups vegetable broth
1 tablespoon apple cider vinegar
1 tablespoon vegan worchershire sauce
1 tablespoon Bragg's liquid aminos
freshly-ground black pepper and sea salt to taste

Add the olive oil to a pot over medium heat.  Add the onions, garlic, and mushrooms, and saute for about 3 minutes.  Add the remaining ingredients and simmer for 20 - 30 minutes. 

Blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in my hand).

Add freshly-ground black pepper and sea salt to taste.  Garnish with some crushed pepper, fresh herbs, or a drizzle of olive oil.  Serve hot. 

Mushroom, Barley, and Black Eyed Pea Soup

It takes a lot of time and love to prepare meals for others.  Are there any primary meal makers out there? This is a shout out to you.  So much of our heart and soul goes into making and preparing food that our loved ones eat.  So much of our lives go into everything that we make.

So, loved ones, a little request... please, say thank you.  Thanks.  Relish each meal as the gift that it is.  And respect it.  Even if it has mushrooms.

See, mushrooms are a dividing issue in our house.  I'm going to assume that they might be in yours as well.  But, this soup is a game changer.  This soup just might be the thing to win the mushroom battle and finally get that well-deserved... thank you.

Dinner is served.  You are welcome.

This soup is my new go-to soup.  It's hearty, full of flavor, and makes me feel all warm and fuzzy inside.  Isn't that what everyone wants from their soup?  The mushrooms seem to hide amongst the barley and black-eyed peas and even self-proclaimed mushroom haters will enjoy this one.  I love eating it with whole-grain toast, but I have been known to chow it down with a bag of pita chips.  Whatever suits your style.

Mushroom, Barley, and Black Eyed Pea Soup
Serves 6

1 tablespoon olive oil

2 leeks, diced

2 cloves garlic, minced

8 oz crimini mushrooms, diced
3 carrots, diced
6 cups vegetable broth
1 bay leaf
1 tablespoon soy sauce
1 cup dried barley
3/4 cup dried black-eyed peas
Freshly-ground sea salt and black pepper to taste

Add oil to a pot over medium heat.  Add the leeks and sauté for about 2 minutes.  Add the garlic and sauté an additional minute.  Add the mushrooms and carrots and sauté an additional minute.  Add the vegetable broth, bay leaf, soy sauce, dried barley, and black-eyed peas.

Bring the soup to a boil, then lower to a simmer and cook for 25 - 30 minutes, until the barley and black-eyed peas are tender.  Remove the bay leaf and serve hot.

The Best Mushroom Gravy

This is the first time I have posted a recipe on this blog that contains mushrooms.  Depending on where you stand on the mushroom issue, I'm sure you are either delighted or disgusted.  I'll do my best to appease you either way.

For years, mushrooms have been one of the few foods that myself and Ashley have shared a mutual hatred for.  In fact, don't get Ashley started on a rant about mushrooms. More than one of our mushroom-loving friends have been subjected to her argument of "How can you eat mushrooms?  Do you know where they grow? Why would you eat something that grows in $h&t?" I guess you can't argue with that. 

Nonetheless, if you happen to be vegan and ever want to eat out in this town, you are constantly subjected to mushrooms.  As a result of this unavoidable repeated exposure, I have grown to like them.  At least, for the most part.  Ashley has continued to stand by her convictions.  But then came this gravy.

This gravy is so good that I didn't mention the mushrooms so that Ashley would try it.  If you are someone that also cooks for a picky eater, I am sure that you too have learned the art of food fibbing.  Well, it worked.  Ashley now has a new favorite food and I have my first mushroom recipe.

Adapted from this Easy Vegetarian Mushroom Gravy Recipe

1 cup white or button mushrooms, chopped
1 medium yellow onion, chopped
2 Tbs Earth Balance margarine
1 Tbs soy sauce
1 tsp apple cider vinegar
2 1/2 cups vegetable broth
1/4 cup flour
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried basil
salt and pepper to taste

Directions:

In a large skillet over medium-high heat, melt the Earth Balance and add the chopped onion and mushrooms.  Saute for two minutes.

Reduce heat to medium and add the broth, apple cider vinegar, and soy sauce.  Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a low boil, then reduce heat.

Add sage, thyme, basil, and salt and pepper, stirring constantly.  Allow to cook for 6 minutes, stirring regularly.  Pour into a blender and blend until smooth (you can also blend less for a chunkier gravy or skip this step entirely).  Return to the skillet and let simmer for 4 more minutes then remove from heat and serve.