Tempeh stroganoff.

This was a requested dish and one never made before - and oh god, it was fucking perfect.  Warm, salty, comforting.  Served on brown rice with blanched green beans on the side.  Get it into your face.

Vegan Tempeh Stroganoff

2 (8-oz) blocks tempeh, cubed
3 tablespoons olive oil + 2 Tablespoons extra
2 cups thinly sliced onions
4-5 cloves garlic, minced
2 cups cremini or button mushrooms, thinly sliced
2 Portobello mushrooms, thinly sliced
2 cups vegetable broth
¼ cup mirin (Japanese rice cooking wine), use regular wine if you have
⅓ cup nutritional yeast flakes
2 Tablespoons vegan Worcestershire sauce
2 tablespoons potato starch
1 Tablespoon fresh minced thyme
2 teaspoons Dijon mustard
1 tablespoon smoked paprika
1-2 teaspoons salt
½ cup unsweetened plant-based milk (more to taste)
1 cup frozen peas
1 (16-ounce) package noodles, cooked according to directions
Cashew cheese, sour cream or Greek Yogurt for garnish
Minced fresh parsley for garnish

1. In a large heavy skillet heat 3 Tablespoons oil on medium heat. Add cubed tempeh. Cook until browned on each side, adding more oil if necessary. Set aside.
2. In the same skillet, heat remaining oil. Lower heat slightly and add onion and garlic. Cook until onions have browned slightly. Lower heat and add all mushrooms. Cook until mushrooms are soft, stirring occasionally.
3. In a bowl whisk together broth, mirin, nutritional yeast, potato starch, thyme, mustard, paprika, and salt until starch has dissolved.
4. Add broth mixture to onions and stir well. Stir continually until mixture has thickened. Slowly add in soymilk until mixture is desired consistency. Add cooked tempeh and peas and stir to combine. Let simmer for five minutes on very low heat.
5. Divide noodles between bowls and cover with mushroom sauce. Garnish with a dollop of sour cream or yogurt and fresh minced parsley. Enjoy!

NYE mushroom vol-au-vents.

I had never made these before.  I ended up using a twelve-size 'normal' muffin tin (wtf is a jumbo muffin tin anyway) and grated Vegusto instead of the Gruyere.  These were, may I say, a FUCKING HUGE success and were eaten on a rooftop as the dying seconds of 2014 ticked over.  Vol-au-vents for 2015.

Upside-Down Mushroom Tartlets

Cut these into quarters for pretty yet simple hors d'oeuvres, or serve them with a crunchy green salad for lunch or a light supper.

• PREP: 20 MINS
 
• TOTAL TIME: 45 MINS
 
• YIELD: MAKES 6

205

SOURCE: EVERYDAY FOOD, SEPTEMBER 2010

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INGREDIENTS

• 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
• 1 tablespoon extra-virgin olive oil, plus more for muffin pan
• 1 large shallot, diced small
• 1 pound cremini mushrooms, sliced
• Coarse salt and ground pepper
• 2 teaspoons fresh thyme leaves, plus more for serving
• 3/4 cup grated Gruyere cheese (2 ounces)

DIRECTIONS

1. Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.
2. Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.
3. Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm.