Vegan Holiday Menu

( new links will be added each day)

Spinach Stuffed Mushrooms ( Monday )
Organic Mixed Green Salad with Toasted Pecan Vinaigrette ( coming Tuesday )
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy ( Wednesday )
Acorn Squash with Wild Rice Pilaf ( Thursday )
Cranberry Sauce ( Thursday )
Pumpkin Pie with Dairy-free Maple Whip ( Friday )

Spinach Stuffed Mushrooms

25 min prep / 20 min cooking / 12 – 15 mushrooms
12-15 Stuffing mushrooms

1 recipe Lemon Herb Marinade (see below)
1 Tbl Olive oil
¼ C Shallots or onion, minced
½ C Cremini mushrooms, diced
1 large bunch Spinach, steamed & drained to yield ½ C
¼ C Tomato, chopped
1 tsp Basil, minced
1 tsp Italian parsley, minced
1 Tbl Nutritional yeast(optional)
¾ tsp soy sauce (optional)
½ tsp Mirin (optional)
½ tsp Garlic, minced
Pinch Crushed red pepper flakes
• Sea salt, to taste
• Black pepper, ground to taste
3 Tbl Bread crumbs for garnish
3 Tbl Pine nuts, toasted for garnish

1. Preheat oven to 375°. Wipe clean stuffing mushrooms, remove any stems and place in a shallow baking dish with Lemon Herb Marinade for 20 minutes or longer.
2. While mushrooms are marinating, place oil in a small sauté pan on medium high heat. Add shallots and cremini mushrooms and cook for 5 minutes, stirring frequently. Add tomatoes and spinach and cook for 3 minutes, stirring occasionally. Add remaining ingredients, except pine nuts and bread crumbs, mix well and remove from heat.
3. Spoon a small amount of mixture into each mushroom, top with breadcrumbs and pine nuts, bake until mushrooms are slightly soft, approximately 10 minutes. Be careful not to overcook.

Lemon Herb Marinade

1 C water
2 Tbl freshly squeezed lemon juice
1 Tbl soy sauce
1 Tbl minced Italian parsley

Combine all ingredients in a shallow dish and whisk well.

Recipe from Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw

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