Spinach and Artichoke Stuffed Portabellas

Spinach and Artichoke Stuffed Portobellos

It’s no secret that I love me some sweets and cookies. But as far as recipes go, what I am constantly searching for is vegan dinner ideas.  I figured this may be true for you as well, so I am attempting to share more weeknight dinner recipes. Enter these stuffed portabellas: piled high with a spinach, artichoke, and forbidden rice filling and topped with panko “parmesan” for some added crunch.

As I’ve mentioned before, my husband loves mushrooms. He is also not a vegan (although he eats largely vegan at home).  I’m therefore treating mushrooms as a “gateway drug” to veganism, and sneaking them in to as many recipes as I can.  I will use whatever means necessary to push more vegan meals into his diet!  These stuffed portabellas are the brainchild of my evil scheme. Continue reading Spinach and Artichoke Stuffed Portabellas

Mushroom Pesto Pasta with Panko “Parmesan” and Arugula

Do you need a delicious vegan Valentine’s dinner that’s sure to impress your date? This Mushroom Pesto Pasta with Panko “Breadcrumbs” and Arugula has your back.

My husband loves anything and everything with mushrooms, so I created this dish in his honor.  Mushroom pesto seemed like a surefire way to his heart.  This dish would be a wonderful Valentine’s or date night entrée if you are total homebodies like us.  (Or you can just share it with your dog! I mean, that’s how the first test batch of this was consumed.)

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Sunday Spaghetti with Mushroom Pecan Meatballs

Spaghetti with Mushroom Pecan Meatballs

Do you need some classic comfort for your Sunday dinner?  Are you worried that going vegan means no more Italian?  (Insert scream face here.) This spaghetti with vegan mushroom pecan meatballs will be your new best friend.

I could write poetry about my love of Italian food.  Growing up in Buffalo, NY in a half-Italian household (my mother’s side), pasta was one of the first foods I learned to cook. My mother would put on old Ella Fitzgerald records, and we would make marinara for the week, or make a quick vegetable pasta using whatever ingredients we had on hand.  I think I could recognize pasta al dente by the time I was nine.

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