to Cosmic Vegan! Here we celebrate food and the life it gives.
Vibrating high and having fun!
Pull up a seat and join me at my table
LOVE AND LIGHT TO YOU ALL
My name is Lenny Harold
I stepped into this world of veganism 5 years ago. I wanted to change the health of my family line, scared by high blood pressure, lupus and diabetes. Inspired to live longer, healthier and wilder I switched to the vegan lifestyle cold turkey (you can laugh). As I have explored this way of life, I have truly come to love it. How it forces my creativity, pushes my senses and explore fun ways to manipulate food.
I have no true culinary training, I am lead by what feels good and allow my inner voice to guide. I love how food brings us all together, why not add a few health benefits while we enjoy.
Now let the table say "YUM"
Zucchini Stuffed Portobello Mushrooms
Zucchini Stuffed Portobello Mushrooms
Course: Lunch, Dinner
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 70 minutes
Servings: 4 servings
1. Amel Larrieux – For Real
2. Alex Isley Good & Plenty
3. Emily King – Already There
4. Kyle Dion - Placebo
Portobello Mushroom Caps
1 cup Veggie Stock
1 tsp Dried Garlic
2 cup Cubed Zucchini
½ cup red Pepper
4 Cloves Fresh Garlic
½ cup Grated Carrots
½ tbsp Diced Onions
1 tbsp All-Purpose Seasoning or Italian Seasoning
1 tbsp Fresh Lemon Juice
½ tsp Fennel
1 can Diced Tomatoes
1 can Tomato Paste
6 Cloves Garlic (diced)
½ medium Green Pepper (diced)
2 tbsp Onions (diced)
1 tbsp + 1 tsp Dried Basil
1 tbsp Dried Roasted Garlic (optional)
1 tbsp Nutritional Yeast
¾ tsp Cane Sugar
1 tbsp Olive Oil
1 Bunch Spinach (chopped)
4 tbsp Vegan Ricotta (Kite Hill)
½ tsp Olive Oil
Vegan Parmesan Cheese
Preheat Oven to 375 F
1. Place all ingredients in a food processor and pulse until finely diced. Pulse about 3 times. Empty from food processor and in a paper towel or kitchen cloth drain any excess water and then place in a dish and put to the side. (You can save the juice from the zucchini mixture and add it to your sauce for a bump in flavor
1. Heat oil on low heat in a medium pot. Add onions, green peppers and garlic and sauté until garlic begins to turn golden.
2. Add diced tomatoes and tomato paste, mix thoroughly.
3. Add your basil, sugar, nutritional yeast and salt and pepper to taste.
4. Mix thoroughly, cover on low heat, mixing occasionally.
5. Once sauce is bubbling through turn off heat.
1. In a big pan take heat oil.
2. Add chopped spinach and sauté until fully cooked.
3. Add spinach to a small mixing bowl. Add ricotta and mix thoroughly and place to the side.
1. In the same pan you used for the spinach add a ½ tsp of olive oil.
2. Add your prepped zucchini filling to the pan and saute for about 7 minutes or until colors brighten beautifully. Add your salt and pepper to taste.
3. Remove and place back in the bowl and put it to the side
1. Add stock to the same pan you used for the spinach on medium to low heat. Sprinkle in your garlic. Once stock is boiling add mushrooms and cover 7 minutes. Mushrooms should be nice and tender.
2. With tongs drain mushrooms (flipping to drain) and add to a baking sheet lined with parchment paper.
3. Now the fun part, time to stack all the flavors. Take a tbsp of ricotta mixture and pile it onto the mushroom making sure it’s evenly distributed. (you can add a little more if you want too, I won’t say nothing lol)
4. Add about a tbsp and half of the zucchini filling on top of the ricotta mixture. Evenly distribute, making sure nothing falls off.
5. Top zucchini filling with breadcrumbs.
6. Repeat until all mushrooms are stuffed.
7. Place mushrooms in the oven for about 25 minutes.
8. For serving, line plate or soup bowl with red sauce and place the stuffed mushroom in the middle. Garnish with fresh parsley and parmesan cheese and savor every bit of this!!