Spicy Miso Ramen

By Miyoko Schinner author of The Homemade Vegan Pantry Serves 4   Ingredients ½ cup hoisin sauce ¼ cup sake 1-2 Tablespoons maple syrup 1T tablespoon toasted sesame oil 1 teaspoon Siracha or host sauce A dash of five spice seasoning 4 Portobello Mushroom caps 6 cups vegetable stock 6 large cloves of minced garlic …

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Grilled Portobello Burger with Citrus Slaw

by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook Serves 4                        Time: 20 minutes   Portobello mushrooms size and steak-like texture make them a fantastic meatless option for grilling. A cast iron grill pan gives you the option of grilling year round.   Preheat your grill (or grill pan) …

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Farro Risotto with Mushroom Medley

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure. Serves 6                                    Time: 1 hour I love farro in place of rice or in salads and soups, but I especially love it as risotto when combined with the earthiness of mushrooms. Whenever I …

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Oyster Mushroom Tacos with Avocado Almond Crema

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more Serves 2-3                                     Time: 20 minutes Light and spicy, chewy oyster mushrooms are rubbed in a sweet, smoky rub for a fast taco filling. Spoon on a crunchy, creamy avocado topping …

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