Daily Vegan Lunch for 11 April, 2013: Stuffed Raw Mushrooms

stuffed raw mushrooms

 

Makes about 3 servings

CASHEW CHEESE INGREDIENTS (makes about 3 cups)

2 cups cashew or raw cashew pieces
1 cup water
1 tablespoon nutritional yeast
1 tablespoon lemon juice
Salt or soy sauce to taste

MUSHROOM AND STUFFING INGREDIENTS

6 baby bella or one portobella mushrooms
3 teaspoons lemon juice
2 teaspoons olive oil
pinch of salt

3 cups spinach leaves
1.5 cups chopped tomato or 1/4 cup minced sun dried tomato
1/4 cup minced onion or 1/2 cup green onion, chopped
1 teaspoon dried oregano

DIRECTIONS:

Optional: soak cashews in water from anywhere from 1 to 24 hours before using. Use the reserved water for the cheese and pour off any extra or use in soup, water the plants with it, etc. This makes a smoother cheese if you don’t have a high-powered blender. Marinate mushrooms by putting them into a bag with lemon juice, salt, olive oil and sealing the bag after you push out as much as the air as possible.

Make the cashew cheese by blending all of the cashew cheese ingredients in a blender until it is thick and resembles hummus.

Chop spinach, tomato, onion, and oregano and fold them into the cashew cheese. Stuff the marinated mushrooms by cutting out the center and spooning cheese all around.

3 thoughts on “Daily Vegan Lunch for 11 April, 2013: Stuffed Raw Mushrooms

  1. […] cup cashew cheese from Stuffed Mushroom recipe, thinned with 1/4 cup water 4 cups curly kale, massaged and torn into small bits 3 cups […]

  2. […] cups romaine lettuce or other salad greens, shredded or thinly sliced 1 cup cashew cheese from the Stuffed Mushroom recipe, thinned with 1/4 cup water 2 cloves fresh garlic, minced 1/4 cup onion, […]

  3. […] cup cashew cheese from the Stuffed Mushroom recipe 3/4 cup water 2 tablespoons nutritional yeast 1/2 teaspoon paprika 1/2 teaspoon turmeric (for […]

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