January 30, 2011

King Trumpet and his merry friend Spaghetti!

When I hear the name king trumpet mushrooms I have flashbacks to this weird place in San Diego, but unlike waffles with a crown these are actually very meatie fungus sans crown...confusing? Not really, I am just typing for typing sake...anyways here is what I did with some majestic King Trumpets last night...I thought it was pretty damn good!

What you need:
1/2 lb. King Trumpet Mushrooms
2 Tlbs EVOO
2 Tlbs Butter
1 Shallot chopped
1 Stalk green garlic or 3 cloves garlic chopped
fresh oregano, parsley and thyme roughly chopped
a splash of lemon
enough pasta for 2 or 1 really hungry person (any strand pasta would be fine)

Step 0: boil a pot of water give it a bunch of salt

Step 1: in a large saute pan add EVOO, and toss in shallots cook till tender.

Step 2: add in garlic, butter and a pinch of salt- saute till lightly brown NOT BURNT!

Step 2.5: put pasta in rapidly boiling water, cook till just above al dente

Step 3: toss in mushrooms (if they are long and thick, slice down the center, smaller ones leave whole) cook for 5-7min. until lightly brown, reduce heat.

Step 4: you will notice the mushrooms sucking in all the moisture from the pan, at this point add your lemon juice and rough chopped herbs. (you can also de-glaze with a bit of white wine if you have some, I didn't so that's why I am not including it).

when pasta is ready...don't drain!

Step 5: bring pan heat back and add pasta straight from pot to pan with mushrooms, toss lightly, then grab 1 C. of pasta water and gradually add to the Mushroom/pasta pan,  at first it should be absorbing quickly if not the pan is too low, toss pasta gently and allow to cook for a few moments- add more liquid if you prefer more of a sauce-add S&P to taste and red peppers if you like a bit of punch.

Step 6: Place pasta in a bowl and sprinkle with Parm.


January 28, 2011

Vegan Coconut Almond Jam Thumbprints

This Christmas I really wanted to make cookies; but not really being into sugar, excessive amounts of butter and white flour I found Christmas cookie baking to be much more of a challenge. Then I said to hell with it and decided to make jam thumbprints anyways....but with a twist...this is what you get if you mix a macaroon with Jesus!

What you need:
3/4 C. Coconut Oil (solid)
1 C. Raw Sugar
1/4 tsp. Salt
1 C. Coconut flour
1 C. Almond flour
1 1/2 C. Whole wheat flour
1/2 C. Almond Milk (divided)
1/4 C. Toasted Almonds Finely chopped
1/4 C. Unsweetened shredded Coconut flakes
Jam of your choice (I used both a spicy plum and ginger jams)

Step 0: Pre-heat oven to 350˚, toast and chop almonds place in a small shallow dish with coconut flakes; use 1/2 the Almond milk and pour in another shallow dish set both aside- you will be dipping your balls in these....

Step 1: In a mixer blend coconut oil till soft, then add in sugar and salt. Blend till fluffy and light about 5 min. 

Step 2: turn mixer to low and add coconut, almond and whole wheat flour (mixture will look like sand).

Step 3: While mixer is still on and flour has been incorporated into coconut oil start adding almond milk in small doses. Once mixture starts to form a ball and become apparently moist- add no more liquid. Think the consistancy of sugar cookie dough not pancake batter-

Step 4: Pinch 1" pieces of the dough and roll into a ball, then roll in Almond milk, followed by the Almond Coconut mixture- place on a cookie sheet.

Step 5: The Fun part!!!!! Stick your favorite finger in the middle of the cookie (careful dude don't crack it!) helpful tip: cut your thumb nail before you make these- trust me....

Step 6: Fill with your chosen Jam and pop in the oven, back for 20min. or until coconut is brown.

Step 7: Remove from oven and eat a bunch of them- remember coconut oil and flour are good sources of protein....