Mushroom Walnut Wellington - A Thanksgiving Recipe

Mushrooms are hearty, versatile, and good for you. I use them in a lot of different ways and I lot of different recipes as additions or as a part of the main event. The woodsy, hearty elements make them ideal for Thanksgiving dishes & I use them liberally as a part of my Thanksgiving tradition. I was first introduced to vegetable Wellingtons as a vegetarian option at a wedding. Over the years, I have adapted, experimented, and looked at recipes online to see other people's versions to get to the approximate recipe I now use. I typically make this in individual servings ahead of time and freeze. The first few years I made these, it was a Thanksgiving dish I shared with my grandfather, not a vegetarian, but after kidney failure from heart medication was on a renal diet that limited his intake of meat and green vegetables. I adapted to his needs and limitations.

I love this recipe because with a little prep it is hearty, yummy, and gives me something special to the Thanksgiving table. It also freezes easy and can be made a few days ahead to cut down on Thanksgiving prep day.

Mushroom-Walnut Wellington

• Mushroom selection - roughly chopped with some minced - I use a Portabellas or Baby Bellas, often mixed with white button mushrooms
• Walnuts
• Onion, diced or chopped
• Garlic, minced
• Choice of vegetable selection: green onions, spinach (fresh or frozen), carrots, celery, potatoes, or sweet potatoes, etc
• Parmesan cheese or Nutritional Yeast
• Fine breadcrumbs
• Sauteing medium - butter, vegan margarine, olive oil, vegetable broth, white wine, or any combination
• Fresh or dried herbs to taste (any combination); such as sage, rosemary, thyme, parsley (I prefer the fresh, but use what you have available)
• seasonings - salt, pepper, other to taste
• Puffed pastry - homemade or store bought (depends on preferences, time, & whats available in your areas) (if using frozen puffed pastry sheets, thaw before hand)

I start by leaving majority of mushrooms rough chopped (halves or quarters or whole). I want the "meatiness," to bite into something substantial. (If you know anything about beef wellington the center is beef with liver pate and mushroom duxelle wrapped in puffed pastry.) 

I create the mixture that will embrace the large pieces of mushrooms by mincing, chopping, and dicing the vegetables for the mixture. I typically use the food chopper for this to mince, then saute in batches until everything is softened.(I prefer part of onion mix, especially the white button mushrooms, walnut pieces chopped, onion minced, & spinach.) I add the sauteed mixture with fine breadcrumbs, fresh or dried herbs (I mince a poultry blend), seasonings, Parmesan cheese or nutritional yeast, and any other moisture or fat desired - mix to taste to achieve a sticky mixture.

The moist mixture can be added to chopped or whole mushrooms or formed around whole portabella mushrooms inside the puffed pastry. I fill pieces of puffed pastry, cut into individual servings or into one loaf that will be sliced upon serving. The puffed pastry is filled, secured shut (prefer seam down), and placed on baking sheet or in pan. (I often freeze in freezer save aluminum pans or wrap in waxed paper and store in plastic bag once frozen to use as needed.)

They can be baked in oven at approximately 350 degrees from frozen or non-frozen form, until cooked through and golden brown. I often serve topped with mushroom-onion gravy along side my Thanksgiving favorites. Sometimes, I share the extras with my non-cooking veggie friends or use for Christmas a month later. Enjoy!

Making Gravy - A Few Cheats for a Meatless Holiday

I first became a vegetarian in the fall, right before the holidays. They were rough. I wasn't prepared, I didn't have anyone to lean on and help through those rough adjustments. Out of respect for my family (and probably the belief that it was just a temporary phase), I was asked not to tell anyone in the family at Thanksgiving that I had become a vegetarian. It was my dirty little secret (they were told by Christmas, but that was full of it's own issues). It took a few years to get into the groove and create the traditions I now have. There were things I really missed the first few years, at the holidays and other times. Gravy was high on that holiday, mashed potato list. I had to find easy adjustments for lone vegetarian to survive the holidays without giving up the mashed potato happiness. I found a few.

The internet is teaming with vegetarian gravy recipes, some better than others. I found a few quick tricks of my own along the way.

1. Lipton onion-mushroom dry soup mix. (The dry onion soup mix would work similarly.)The instructions are actually right one the box, which makes this perfect for sharing with meat-eaters or VegHeads alike. It's something my omnivore brothers have been willing (on occasion) to even eat. (It's easy to see how other dry soup mixes can be used.)  I often saute up fresh diced mushrooms in the butter or oil before adding flour and liquid for an easy, hearty adaption. I also sometimes use a seasoned flour instead of plain flour. I'm not afraid experiment to make things my own. Use nuts, or add nutritional yeast to give add to the richness is using a oil base instead of  butter or margarine.

2. Ready made products. I can't find them locally year-round, but around holiday time they start appearing on shelves.  It depends on where you live, where you shop, and if you are willing to shop online. It may not taste like mom made, but it can do in a pinch and you can always adapt and will most likely have to adjust seasonings to taste.

I recently picked up some new vegan gravy option to try (I love being able to order things online I have trouble finding nearby). Bring on the taste tests.

3. White gravy (or white sauce). So, this isn't really an original recipe, but it's a quick fix. The basic recipe, that can be adapted as needed, is 2 T. melted butter or fat (or vegan margarine) with 2 T flour (or seasoned flour), seasonings of choice (depending on taste, I suggest onion powder, salt & pepper, garlic powder, parsley, and/or nutritional yeast), to 2 cups milk or unsweetened milk substitute. Sautéing up fresh or dried mushrooms and/or diced onions can make a heartier gravy. Use veggie crumbles to make a sausage or hamburger-like gravy. Use brother instead of milk or milk substitute. Do whatever makes you happy.

Homemade is great, but not everyone has the time or space or willingness to make it. It's okay to not make everything from scratch.

Mushroom-Almond Stuffing - A Thanksgiving Recipe

Its that time of year to start thinking about Thanksgiving and Thanksgiving dinner. For the first few years I was vegetarian, Thanksgiving was among the difficult holidays. I had to relearn how to still eat my holiday favorites without the meat or meat-based broth. Over the years I adapted classic Thanksgiving standbys, including a holiday favorite - the stuffing (or dressing depending on your preferences, regions, and traditions). I love the recipe I use now with a mix of mushrooms, almonds, apples, & other vegetables that started with a small pan for just me and has grown to shareable amounts. At this point, it's nice to be able to share my stuffing with others.

Let the recipes begin!

Mushroom-Almond Stuffing (with Apple)

(measurements and amounts are approximate, since I rarely measure)

• Mushrooms - chopped (a few sliced on side for optional garnishment) - I use button, baby bellas or a mixture of both
• Almond Slivers (or slices per preferences & availability) (set some aside for optional garnishment)
• One apple - cored, peeled, diced (I prefer Granny Smith for the tartness)
• Onion-  diced
• Celery - diced (a couple stalks)
• Fresh Garlic - minced (a couple cloves)
• Green Onion, diced (set some aside for optional garnishment)
  
   
• Bag dry seasoned breadcrumb cube mix or cubed stuffing mix (or use dried bread and adjust seasonings as needed)
  
• Vegetable broth
• 1/2 - 1 cup butter or margarine (depending on taste use butter or a vegan spread like Earth Balance)
• Fresh Herbs - minced - I typically use a poultry mix with sage, thyme, and rosemary
• salt & pepper to taste

Use whatever veggies, fruits, or nuts you prefer. I like the mildness of the almonds, but they can omitted or substituted with another nut or seed such as walnuts. (I use walnuts in another Thanksgiving recipe instead.) In past years I have added shredded carrots to saute mixture for color or in place of the sweetness of the apple. Personally, I prefer the apple to the carrots. If you don't like the minced garlic or green onion, don't use it. Make it your recipe and your traditions.

Chop & dice everything ahead of time. (It will make your life that much easier.) Sometimes, I "cheat" and use a counter top food chopper to work through the veggies and apple faster.

In a large bowl I place bag of cubed stuffing mix or dried cubed bread crumbs & set aside. 

In large skillet with butter, margarine, or vegan spread start sauteing mushrooms, celery, onion, apple, garlic, and toast almonds. (Sometimes I cut the amount of fat, but sauteing with butter/margarine and white wine.) I always end up sauteing in multiple batches and adding to the cubed breadcrumb mix as I go. The whole house smells wonderful as the veggies, fruit, & nuts are sauteed and it just makes feels like Thanksgiving. After the everything is sauteed I warm the vegetable broth (couple cups depending on wetness needed and ratios on on cubed stuffing mix) and whatever butter or margarine I have left to add. The fresh herbs, fresh green onion, sauteed mix, broth, butter/margarine are all mixed together in bowl and seasoned to taste (I usually don't add any salt, but everyone's taste and preferences are a little different). Add any more broth or other liquid as needed to moisten

I scoop the well mixed stuffing mix into a pan or pans (I often make a decent sized  batched, than separate into more than one smaller pan and freeze ahead to have it for multiple Thanksgiving gatherings, for vegetarian friends who don't cook, or for later). I garnish with mushroom slices, almonds, green onion, and sage leaf flowers or butterflies. This is completely optional, but started as a way to differentiate my stuffing from the meat-broth based stuffing at the Thanksgiving table. At this point, it's my tradition & I'm sticking with it.

It can be made ahead of time and frozen (I usually make mine a couple days ahead of time to cut down prep work on busy Thanksgiving day), and baked later or it can be baked that day. I bake at approx 350 degrees (depending on what it might be sharing the oven with) and baking times vary by oven sharing, temp, & whether frozen at time of baking. Baked covered & remove covering at end to let top brown and crisp a bit. The mushroom flowers with have browned and it will be cooked through.

Variation: For the purists who just need to stuff stuffing inside of something, try a small hallowed cooking pumpkin or any other fall friendly vegetable and bake.

Serve along side your Thanksgiving favorites & don't be afraid to top with some mushroom-onion gravy or any vegetarian or vegan gravy.

Include any questions, comments, or your own veggie traditions below!

Thanksgiving Planning Can Begin!

I love Thanksgiving and now that November is officially upon, I can start my Thanksgiving planning. (One holiday at a time, as much as possible. There is not reason to rush past the fall holidays to get to winter.) The menu stays pretty much along same lines and same traditions as it has for years. While my family starts talking turkey (literally), I know my basics... Mushroom Walnut Wellington, Almond Mushroom Stuffing, mashed potatoes, various vegetable dishes, mushroom onion gravy, rolls, assorted desserts, and a cranberry punch. (People don't really make punch a lot for things, but I like it. Must be the remnants of a 1960's hostess passed down through my family line.)

In the next week, I will sit down with my brother (and maybe my mom) to make the plan for the family meal. The vegetarian stuff is mine and mine alone, I prefer it that way: the wellington, the stuffing, and the gravy. He will take care of the meat-based stuff and vegetables will be split between me and sometimes my mom. I'm the only one who does green beans and typically do a Thanksgiving style cranberry punch. Appetizers will be divided based on who wants to make what. I usually do a cheese ball that My sister will bring dessert and/or rolls, especially since she usually has more than one Thanksgiving that day. My other brothers will... eat.

I've already started shopping a little, picking up things I find on sale, things that will store until use so I don't have to get everything at once. Two large containers of vegetable stock are sitting on the counter now waiting and ready. I've even considered making a vegan gel dessert this year, giving a nod to the recipes of old with the new traditions and the lifestyle I adhere to now.

What holiday traditions do you hold dear and what new traditions are you creating for the upcoming Thanksgiving day?

To Feel Visible at Thanksgiving and the Rest of the Year...

I stand in the aisle at the grocery.  It's that time of year with the big family-based holidays quickly approaching and the magazine covers reflect that. Thanksgiving is less than a month away and the glossy magazine covers reflect that. I love Thanksgiving. Its a holiday based around family and friends spending time together around a shared table, sharing a meal, and an afternoon - even if that afternoon involves a number of people yelling at a football game on the television. There doesn't seem the level of commercialized demands as Christmas gift giving. Growing up it was when my mom brought out the good serving dishes and we got special treats not always on the table, like olives. The glossy covers reflect the changing of the seasons with the fast approach of Thanksgiving. I've already begun making my Thanksgiving plans and I want to use linen napkins I've been collecting from thrift shops. One thing is missing...

I see the glossy magazine covers designed to entice people and encourage in them the sense of a a big family tables laden with the seasonal feast. Covers full of food and candles, beautiful tablescapes and rich colors, and perfectly cooked turkeys. Everywhere is turkey. I, like many other Americans, don't eat turkey at Thanksgiving or any other time. Some like me (the vegans and vegetarians), will grace their table with a turkey-like substitute as their main dish. I will be serving a my traditional puffed pastry, mushroom & nut filled, meatless Mushroom-Walnut Wellington. I my eyes scan over the covers boasting of Thanksgiving food, I find only one that doesn't include a turkey. I might as well be invisible, or at least that's how I feel. An entire segment of the population suddenly feels invisible.

Most of the time, I don't mind being the oddball out. I've felt that way in some way or another most of my life, but sometimes it would be nice to feel like a visible part of society. There are jokes about "that one vegetarian family member," that reach beyond my family (although I have heard them there more times that I would like to count). I want to feel visible as more than a food joke. I love cookbooks and skimming trough recipes, but the magazine with their glossy covers are passed over. Turkey doesn't feel like Thanksgiving to me and the magazine covers covered with dead poultry don't include me.

As vegetarians, we become accustomed to be isolated. There are some things I just can't find in my hometown and the small cities surrounding it, leaving me to sometimes have to order hard to find things or pick them up when I head to larger cities. I've grown accustomed to this, but one in awhile I would like to not feel like the oddity as I stand in the grocery store check out seeing the glossy magazine covers boasting what a Thanksgiving meal could/should "look like." Sometimes, I don't want to feel the invisible punchline told around the holiday dinner table.

Childhood favorites: Chex Mix/Party Mix

Everyone has things they grew up with, this that are special, things that tell parts of the story of where one comes from. Chex mix or party mix, dating popularity back to the 1960s has always been a favorite. It's a family favorite at Christmas and a personal favorite anytime of year. I haven't grown out of with age or with diet change, but it has evolved with me.

Sometimes, I get where I just NEED Chex Mix or party mix, season has little or nothing to do with it (although it is still a necessity at Christmas). Most people know the most classic version with cereal, peanuts, pretzels, and pita chips or cheese crackers. A lot of people vary the mixings added to cereal. From the classic recipe there are tons of variations and I keep finding new ones all the time. With fall weather, late nights, and an upcoming camping trip drove me to NEED to make some. I planned two batches... my version of the tradition recipe and a recently found new adventure - dill pickle Chex mix. (I found this recipe recently online and have been tweeking it to to my desired preference.)

To my utter dismay, I struggled years ago with the realization that the Worcestershire sauce that is used for the most class of recipes is not vegan or vegetarian. For the first few years, I went without. My option being one of the alternative recipes,but it wasn't the same. I wanted what I had grown up with... right now the the scent wafting through the house while being slowly cooked in the oven. It was part of the tradition. Some traditions are meant to be kept... even if they evolve over time. After some searching, I realized I could bring back the tradition if I used one of the various brands of vegan Worcestershire sauce. In the beginning, I could only fine it online and it had to be ordered. In the past few years, I have been able to find it (and a few other vegan goodies) in local stores, making my life a little easier. Adaptions don't have to be difficult with a little time, research, and online ordering. You can find vegan butter/margarine or use vegan crackers and make it whatever you want to make.

The dill pickle recipe involves dill pickle juice (and how can you go bad with that?). I made both. Yum and yum and happy snacks for the next week or two.

"Traditional" Chex Mix with vegan Worcestershire sauce

Dill Pickle Chex Mix

Camping With Omnivores: Part III - Cast Iron

Cast Iron - A Heavy Piece of Equipment

I grew up cooking over an open fire and it wasn't something I was ready to give up just because I quit eating meat. It doesn't have to be just for omnivores. Cooking with cast iron has a number of notable benefits, especially when cooking over an open fire in the great outdoors. Cast iron can take a little extra care, but it can be well worth it.It can be great too cook all sorts of things including soups, stews, vegetables, sandwiches, deserts, breads, and just about anything else.

If you're willing to make the investment or lucky enough to find some cheap or already have some, cast iron and camping cooking have a long tradition together.

Pie Irons

My first investment in cast iron for camping was in my own cast iron pie irons (I’ve also heard them called pudgie pies and sandwich makers). I grew up making pizza pockets and desserts in these during camping and cookouts. Purchasing a few of these can be pricey, but well worth the investment if taken care of. Mine were bought at a semi local surplus shop that specialized in military surplus. It has proven a good resource for camping and outdoors needs. Cheaper aluminum ones can be easily found, but don’t hold up like the cast irons ones do. They don’t hold up to the heat and use, and I have seen them melt with use. There are tons of recipes ideas that can be found online and in books, however my favorites include pizza pockets, deserts filled with pie filling, and peanuts butter banana (sometimes I even add a smokey bite with vegan coconut bacon). 

They can be found in square shapes or round shapes, with growing options shaped for burgers, brats, paninis, waffles, and more.

Dutch Ovens

Seasoning Dutch Oven with coconut oil

I recently purchased my own 1 quart Dutch oven, so I can finally cook over the fire with one. My family uses them all the time for roasts, casseroles, stew, chili, and other dishes. For myself I don’t need a regular-sized pan for my typically lone needs. After much searching, I finally found an inexpensive small cast iron Dutch oven, perfect for cooking for one or two. (I couldn’t believe how many of the small ones cost easily twice as much as the regular sized ones I was finding on the same sites.)  I may order a second just to expand my cooking options.

Even my brothers seemed curious about the smaller sized Dutch over and the potential it brings to my outdoor cooking. I’ve been in the process of seasoning it in the over, coating the inside with coconut oil and putting in 450 degree oven for 30 minutes at a time, then cooling and repeating.  This will be done 4-5 times over a few days.

Skillets & Other Pans

If you have them, don’t be afraid to use them. They can be handy for all sorts of yummy things.

Check out tips for seasoning and caring for cast iron online: at Lodge Cast Iron, How to Season, Clean and Care for Cast Iron Like a Pro, or Food Network.

Happy reminder, if using Dutch ovens, cast iron skillets, or pie irons use caution with handling. Fire is hot. I prefer to use grill or oven clothes to protect my hands, as well something like a hook or heavy metal utensil to pull form fire. Use caution always to make things safer and happier.

A Veggie in Amish Country

On an early Ohio autumn day, I was talked into a trip to Amish country with my brothers. They needed to pick up a crib for my very pregnant sister & my coming nephew. Truth be told, it doesn't always take a lot for them to talk me into day trips with them. The weather was perfect, the fall chill has not quite settled in and the sun is shining comfortably. Farmland, buggies, and shops spread out before us.

The crib was picked up and secured without incidence. Besides the furniture, we had no real plan, just a few possibilities as we wandered through the countryside. My family is big and loud and relatively close. Sometimes that means we fight and sometimes that means we enjoy each other's company.

We started out wandering at a large hardware/general store in the heart of Amish Country. It has grown over the years into a tourist stop, but we still stopped by to see if we could find any treasure that we might not find other places. With a little looking, I was able to come across a few treasures including a few bars of vegan-friendly, coconut oil castille soap. It was happy find that will be helpful if I decide to actually make homemade laundry soap like I have been planning.

There were no buggy rides or farm tours this day, mostly just enjoying the countryside, the views, and a few scattered shops full of bits and pieces of hand crafted items, homesteading type tools.

From there we visited a few more shops, including an outlet shop, a Fair Trade shop that showcases hand crafted items from all over the world, more furniture shops, a bulk food shop, and enjoyed the views and farmland. The traffic was busy, some places going less than 10 mph through town. I started my Christmas shopping and was given all sorts of other ideas for the Christmas presents of others. (Not everyone has their bearded brother showing you the pottery and mixing bowls that he likes.)

At the fair trade shop I found an unexpected surprise with an internationally based vegetarian cookbook called "Global Vegetarian Cooking." It looks like a lovely read and I can't wait to try some of the recipes in it from all over the world It's full of more than just recipes with information in the future of food, examining various common vegetarian ingredients and ingredients common through the cookbook, nutritional needs, as well as packed full of recipes. I also found a great patchwork messenger bag, using various materials it has an owl design on the front. The shop had a variety of bags in differing styles, designs, and sizes. This one had designs on the inside and back pieced together, as well as the owl design that caught my eye. The multiple interior pockets will serve very useful for whatever I need. I love handcrafted things and the story each piece holds, whether known or not. The shop bored my brothers, but there are plenty of places they like that bore me.

Lunch was limited in options, that ended up being delayed until closer to home. Other trips have limited me to limited iceberg lettuce salads, grilled cheese (in which I may have become nearly an expert on after all these years), and occasionally a half decent salad bar. Sometimes, I just don't have the heart for it. While, the trip was last minute and I hadn't packed for it, I did grab crackers to keep in truck when I left early in the day. By the time we got around to thinking about stopping for food it was just as well to head home and find something. (There are times that I dread grilled cheese on the menu, yet find minor relief when there is nothing else.) I picked up a few things at the bulk food store, while my brother found local apple cider before we headed home. 

The day turned out pretty good. It wasn't a long trip and it wasn't that far from home. I came home with a few treasures and my sister got the crib she was waiting on.

Camping with Omnivores: Part I

Tent Life Can be Best Life

            In honor of an upcoming fall family camping trip, I've started this series to give a glimpse into the world of camping as a vegan or vegetarian surrounded by meat-eating omnivores. I'd love to hear about your own experiences, questions, or requests. Enjoy!

I love watching youtube videos of vegan & vegetarian friends and families camping together. Camping with other vegans and vegetarians is a luxury many of us are not privileged to. It can feel overwhelming & challenging, but it doesn’t have to be. The first few camping trips with my omnivore, meat-eating family was a definite learning curve. I wasn’t raised vegetarian, it was a sometimes difficult decision that came later in life and one that put me as a minority in my own family. There was frustration, limited food & cooking choices, an at least one nasty argument when someone used my skillet. 

                I love camping, I love the outdoors, and I love my family. I was a Girl Scout much longer than most of my friends, spent teen years camping with my friends, worked at a summer camp & a camp ground, and spent the earliest years of my childhood at my grandparents’ camper. I had to rethink food to take with me, but I thought I was otherwise prepared to camp with my large, busy, omnivore family. I had a full set of enameled cookware that included metal cooking utensils, a griddle, enameled dishes, silverware, and odds and ends from my years roughing it during the summer. I had an entire camping kitchen tub ready to go.

An evening fire

                The first hurdle came when it seemed excessive to take and entire kitchen tub and full set of cookware for the lone vegetarian. I had to minimize and drastically downsize for truck space. The second major hurdle came when I awoke one morning to find my mother cooking breakfast. Bacon sizzled in MY LONE SKILLET. Frustrated, outraged, and a bit sick to my stomach – I freaked out. Our primitive camping site would make it nearly impossible to clean the bacon grease from the skillet to use safely. I’m extremely careful of cross contamination and have suffered from the unfortunate results. I wasn’t taking any chances. I wasn’t sure how I would cook my breakfast as the pan I brought was now contaminated. I hadn’t made a backup plan for cooking.  I had started off the weekend planning worrying mostly about I would pack and eat, but hadn’t put much thought about the cooking process. I got through the rest of the weekend cooking everything wrapped in foil, a classic standby, but without being able to use the skillet I had brought. There were a number of arguments the ensued the rest of the weekend, resulting from the skillet issue. A griddle followed a similar route on a following camping trip when it was left to cool. I learned the hard way camping with omnivores put me at a disadvantage and put my cookware and dishes at risk for contamination.

Camp Dinner

                I needed a plan. I needed a plan for what food to take to eat, but also for food storage and food preparation. It would take a few trips to even some of the details. It’s important to figure out a plan ahead, and gets easier with each trip. It works together, planning everything together-  the equipment, the menu, the cooking options (campfire or camp stove), and the food storage available.

Before you start planning there are some questions to ask:

• What do you like to eat? And what will everyone else be eating?
• What are your cooking option? Fire? Camp stove? Camper?
• What food storage options to you have? Is there a refrigerator? Cooler? Are you going to be sharing a cooler?
• What preparation & cooking equipment do you have available?
• How much are you willing to share with the non-vegetarians?

           Over the years I have worked out my own system. I try to work with my omnivore family and work with the menu they plan. We are constantly learning to work together. If my mom is planning chili or stew a night, I will plan to make a meatless chili or stew to go along with it. If my brother is planning on burgers and brats with grilled corn and baked potatoes, I plan accordingly. I have a small picnic basket to keep my tools, a small plastic bin for my dry food stuff & spices, and a small cooler along with negotiations in larger cooler. Not everything I eat is separate, somethings are loved by all of us. It doesn’t have to be perfect.