Recipes

I think occasionally I will post a recipe here for you-know-who. And because I am a pitiful cook myself, the recipes will be fairly simple.

3 Tbsp veg oil
1c. diced onions
1/2 c. diced bell pepper
1/2 c. peeled and grated carrots
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried dill
1 cake firm tofu drained
1/3 c. chopped walnuts
1/2 c. dried breadcrumbs
1 tbsp. Tahini
1 tbsp. light miso
1 tbsp. soy sauce (I used tamari)
1 tbsp. Dijon mustard (optional)

Preheat oven to 400 deg.

Heat oil in pan. Add onions,peppers,carrots, oregano,basil and dill. Sauté on med-high heat for about 7 minutes until the vegs are just tender. Crumble pressed tofu into a large bowl. Stir in the walnuts,bread crumbs,tahini, miso, soy sauce and mustard if using. Add sautéed vegs and mix well.

Carefully brush or wipe any soil from mushrooms and twist off the stems. Rinse mushroom caps and pat dry, and brush w/remaining oil. Place caps cavity up,on nonstick lightly oiled baking pan. Fill each w/ generous amount of stuffing. Bake uncovered 25-30 min. Until the mushr release their juices and the stuffing is set and slightly golden.

Their is enough stuffing to stuff 4,41/2-5 inch with 3/4 c. filling for each or six 31/2-4 inch mushroom caps using 1/2c. filling for each.