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Mushrooms

Vegan Mushroom Soup

Vegan Mushroom Soup

Ingredients:

3 tbsp olive oil

1 shallot, chopped

4 cups mushroom mix (any kind), chopped

1 tbsp sherry, optional

4 tbsp flour

1 cup unsweetened almond milk

1 cup vegetable broth

Salt and pepper to taste

Preparation:

In a sauce pan over medium heat, add olive oil and shallot. Cook until tender, about 3 minutes. Add mushrooms and cook until lightly browned, 3 to 5 minutes. Add sherry, if you’re using it, and let evaporate. Add flour and stir well. 

Add almond milk, veggie broth, salt and pepper. Bring to a boil and reduce the heat to low. Whisk gently, as needed, until the sauce thickens, about 5 minutes.

Blend and enjoy!

Yield: 4-6 servings.

Stuffed Acorn Squash

Organivores Stuffed Acorn Squash Recipe

Ingredients:

2 acorn squash

1 cup rice, cooked

1 shallot

1/2 cup carrots, peeled and diced

1/2 cup cauliflower florets

1/2 cup mushrooms, sliced

1 cup kale, chopped

1 garlic clove, finely chopped

1/2 cup grated cheddar cheese, optional

1 tsp thyme

1 tsp nutmeg

1 tsp cinnamon

Olive oil

Salt, pepper and cayenne to taste

Preparation:

Preheat oven to 375 degrees F. Wash the squash and slice off the top and bottom so that it can sit on a dish. Slice in half and scoop out the inside. Drizzle with olive oil and bake for 45 minutes or until soften.

Warm up a tbsp of olive oil in a large pan over medium heat. Add the veggies and the spices and let cook for a few minutes. The vegetables should be slightly tender. Add the rice and stir until combined. 

Fill up the squash with the mixture. If you want you can add the cheese on top and put back in the oven for a few minutes, otherwise it’s ready!

Yield: 2-4 servings.

Open Face Portobello Veggie Burger

Organivores Veggie Burger Redcipe

Ingredients:

4 portobello

1/2 cup uncooked quinoa, about 2 cups cooked

1 tsp olive oil

1cup mushroom

1 cup zucchini

1 cup carrot

1 small shallot

1 garlic clove

3 tbsp cornstarch

Salt and pepper to taste

Preparation:

Bring quinoa and a cup of liquid (water or vegetable broth) to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. Transfer in a large bowl.

Preheat the oven to 400 F. Remove the stems. Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper.

Pulse mushrooms, zucchini, carrot, shallot and garlic, in a food processor for a few second. Heat a pan over medium heat. Add the oil and all the chopped ingredients. Cook until soft, about 5 minutes. Add to the quinoa. Sprinkle the cornstarch and the salt and pepper. Stir.

Heat the same pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. Cook until golden and warmed through, about 4 min per side.

Serve on a roasted portobello with micro greens, cherry tomatoes, pickles and enjoy!

Yield: 4 servings

 

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