I’ve been discussing with my business partner a.k.a. my handsome man about what my goals for this new world that I call blogging. If you’ll know anything about me, it is that I suck at making decisions at a quick rate. I’m in the process of starting up my own website domain so I can start posting my recipes up on sites like Yummly and Finding Vegan and I am not so sure how I want to go about this, as I am debating whether I can juggle the weight between blogging for you guys, work, and school. Most of you might be like, “Oh, that’s doable!” But not me, sadly. I’ve spent a good amount of time in the past couple of years ruining my time management skills and I wouldn’t want to start projects I cannot keep up with! Sigh… In other words, I’m a bit scared. I don’t know the final decision yet, but I know I’ll be doing some sort of blogging, if anything it’ll be Instagram and here for now.
Japanese Style Stuffed Mushrooms (Vegan)
- mushrooms (without stems)
- stems from mushrooms, chopped
- 2 green onions, chopped
- 2 blocks of organic tofu, mashed(like tofu scrambled)
- 1 handful of spinach, finely chopped
- 1 red bell pepper, finely chopped
- daiya cheese to bind + topping
- 1/2 beet, fresh & julienned (topping)
- furikake seasoning
- 1 tbsp liquid aminos (or soy sauce)
- 1 tsp truvia
- 1 pea size of wasabi
- 1 tsp tumeric
- 1 tsp curry powder
- salt and pepper to taste
- Turn on oven to 400 degrees. In a medium sized bowl, mix mushroom stems, green onions, tofu, spinach, red bell pepper, daiya cheese, tumeric, and curry powder.
- Stuff mushrooms and sprinkle some daiya cheese before placing into the oven. Bake for 20 minutes or until the mushrooms become really juicy, like the pictures shown.
- For the sauce, mix the liquid aminos(or soy sauce), truvia, and wasabi and mix until everything has dissolved. Plate your dish and then drizzle the sauce. Then, add the fresh beets. Last, sprinkle the furikake seasoning.
- Devour by yourself (like I did) or with others…and enjoy!