Alexia”s Stuffed Mushrooms – vegetables – Hope you will like this one also, it is one of the best vegetables. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 1 package of regular tofu
- large piece of fresh ginge
- 2 red pears
- half a can of coconut milk
- 4 portobello mushrooms
- 2 small yellow onions
- fresh chili peppers (optional)
- 4 to 5 cloves of garlic
- A dash of curry powde
- salt and pepper to taste
- olive oil
Directions:
Peel one pear, the ginger and the garlic. Pass in blender
with coconut milk.
Slice tofu, put it in coconut sauce and chill.
Take the stems off the mushrooms, and mince.
Put the heads of mushroom in the oven at 350 degrees,
adding a bit of olive oil so they don”t stick.
Chop onions, peppers and the second pear (without peeling
it).
Fry mushroom stems, onions and peppers in olive oil. Pour off and save the
sauce from the tofu, and add along with the second pear. Cook until
tofu is done. Add sauce and cook until heated.
Pour into mushrooms and broil for five minutes.
Serves: 4
Preparation time: 45 minutes
[tubepress mode=’tag’, tagValue=’Alexia”s Stuffed Mushrooms’]