WILD RICE, MUSHROOM & LENTIL SOUP IN A JAR

SERVES TWO 1-QUART JARS

1/2 cup dried onion flakes

1/4 cup nutritional yeast

1 tbsp. dried thyme

1 tbsp. dried parsley

1 tbsp. dried rosemary

2 tsp. garlic powder

1 tsp. paprika

1 tsp. salt

1/2 tsp. black pepper

1 1/2 cups green or brown lentils

4 bay leaves

1 1/2 cups wild rice

1 cup yellow split peas

2 cups roughly chopped dried shiitake mushrooms (or porcini mushrooms, or a mix)

NUTRITIONAL VALUES

Calories: 936kcal
Fat: 4.6g (0.8g S.Fat)
Carbs: 181.3g
Protein: 56.2g
Sugar: 18.5g
Sodium: 1226mg

METHOD

In a cup or small bowl, combine the onion flakes, nutritional yeast, thyme, parsley, rosemary, garlic powder, paprika, salt, and pepper.

Fill each jar with 3/4 cup lentils. Distribute the spice mixture evenly between the two jars. Place two bay leaves in each jar, pressed up against the side, and secure the bottom tips in the lentils and spices. Pour 3/4 cup rice into each jar while holding the leaves in place. You can let go of the leaves once the rice has held them in place.

Fill each jar halfway with split peas. 1 cup dried mushrooms should be added to each jar. Each jar's lid should be tightly screwed on. Attach a card to the jar with the following instructions:

In a large pot, combine the contents of the jar with 1 quart low-sodium vegetable broth. Bring to a boil, then reduce to a low heat, cover, and leave to cook for 25 minutes. Add 2 cups of water, return to a boil, and reduce to a simmer. Cook for another 20 minutes, uncovered, or until the lentils and split peas are tender. Add another 2 cups broth or water and cook for 5 minutes, or until thoroughly heated. Take the pan off the heat and season with salt and pepper to taste. When serving, add a squeeze of lemon juice or a sprinkling of chopped fresh parsley for an extra flavor boost. Enjoy! (Serves 6 people)

SCALLOPS WITH CREAMY MUSHROOM-LEEK SAUCE

SERVES 2 PORTIONS

4 large, thick-stemmed king trumpet mushrooms (see notes)

2 tbsp. vegan butter (soy-free if necessary)

Salt and black pepper to taste

1 large leek, thinly sliced (white and light green parts) and thoroughly rinsed

1 garlic clove, minced

1 tbsp. fresh thyme leaves (or 1 tsp. dried thyme)

1 tbsp. brown rice flour (or other gluten-free flour)

1/2 cup vegan white wine

1/2 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 374kcal
Fat: 5g (0.5g S.Fat)
Carbs: 65g
Protein: 12g
Sugar: 2.4g
Sodium: 152mg

METHOD

Rinse and pat dry the mushrooms. Trim the mushroom caps, then dice them into small pieces and set aside. Using a sharp knife, cut the stems into 3/4- to 1-inch "scallops."

In a large frying pan over medium heat, melt 1 tablespoon of the butter. Season the scallops with salt and pepper and place them, flat side down, in the pan. Cook for 2 to 3 minutes, or until the bottoms are slightly crispy and golden, before flipping. Cook for another 2 to 3 minutes on the other side, or until crispy and golden, then transfer to a plate.

In the pan, melt the remaining butter. Cook for about 3 minutes, or until the leeks are soft, with the chopped mushroom caps. Cook for another minute after adding the garlic and thyme. Cook, stirring constantly, until the flour is completely incorporated. Cook, stirring occasionally, until the liquid has been reduced by half, about 3 minutes. Cook, stirring frequently, until the milk is thick and creamy, about 4 minutes. Season with salt and pepper.

Return the scallops to the pan and drizzle with the sauce. Before serving, heat them for a minute or two. These should be eaten as soon as they are ready.

RECIPE NOTES

King trumpet mushrooms can be found in natural food stores like Whole Foods as well as some Asian markets. Choose the mushrooms with the longest, thickest stems you can find.

ROASTED CARROT & WILD MUSHROOM RAGOUT

SERVES 4 PORTIONS

8 large carrots, peeled and chopped into 1-inch pieces Olive oil spray

1 tsp. dried thyme

1 tsp. dried parsley

Salt and black pepper to taste

3 cups water

57g (2oz) dried mushrooms (porcini or a mixed variety)

2 tbsp. vegan butter (soy-free if necessary)

1/2 red onion, chopped

2 garlic cloves, minced

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh thyme

227g (8oz) button mushrooms (or cremini mushrooms), halved

227g (8oz) wild mushrooms (shiitake, chanterelle, oyster, morel, lobster, etc.; see Tip), sliced

2 tbsp. oat flour (certified gluten- free if necessary)

1/2 cup vegan red wine

3 tbsp. lemon juice

Cooked polenta or other grain or pasta

Chopped fresh parsley, optional

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 1.3g (0.3g S.Fat)
Carbs: 35.8g
Protein: 7g
Sugar: 10.1g
Sodium: 116mg

METHOD

Preheat the oven to 425°F (220oC). Line a baking sheet with parchment paper or a silicone baking mat. Spray the carrots lightly with olive oil and spread them out on the baking sheet. Season with salt and pepper and top with dried thyme and parsley. To coat, toss everything together. Roast for 25 minutes, or until the vegetables are caramelized and tender. Keep it aside until you're ready to use it.

After the carrots have been baked, bring the water to a boil in a medium pot and remove from the heat. Place the dried mushrooms in a bowl and set aside.

In a large shallow saucepan over medium heat, melt the butter. Sauté the onion until it is translucent. Cook until the garlic, rosemary, and fresh thyme are fragrant, about 2 minutes. Combine the button and wild mushrooms in a mixing bowl. Scoop the rehydrated mushrooms from the water into the pan with a slotted spoon (do not discard the water). Cook, stirring occasionally, for 8 to 10 minutes, or until the mushrooms are tender but still hold their shape.

Cook, stirring constantly, until the oat flour is completely incorporated. Cook, stirring frequently, until the liquid has reduced by half. Bring to a boil, then reduce to a simmer with 1/2 cup of the reserved mushroom soaking water. Cook for 5 minutes, or until most of the liquid has been absorbed. Remove from the heat and stir in the carrots, lemon juice, salt, and pepper. Serve with creamy polenta and, if desired, garnished with fresh parsley. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

MUSHROOM-KALE SKILLET HASH

SERVES 4 PORTIONS

2 tsp. olive oil

1/2 medium red onion, diced

2 garlic cloves, minced

3 or 4 red potatoes (about 18 oz., chopped into 1/2-inch cubes

227g (8oz) cremini mushrooms, sliced

1 1/2 tsp. Old Bay Seasoning Low-sodium vegetable broth, optional

1 bunch (12 to 16 oz. dino kale (aka lacinato or black kale), stems removed, chopped

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 159kcal
Fat: 2.6g (0.4g S.Fat)
Carbs: 29.8g
Protein: 5.2g
Sugar: 3.2g
Sodium: 271mg

METHOD

For a minute, heat the olive oil in a large frying pan, preferably cast iron, over medium heat. Sauté the onions until they are translucent.

Cook, stirring occasionally, for 15 to 20 minutes, or until the garlic, potatoes, mushrooms, and Old Bay are tender and the potatoes are golden. If it sticks, add a splash of vegetable broth and reduce the heat.

When the vegetables are tender, add the kale and cook until it is wilted. Remove from the heat and season with salt and pepper. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

CREAM OF MUSHROOM SOUP

SERVES 3 1/2 CUPS

1/2 large (1 1/2 to 2 lb.) head cauliflower, broken into florets

2 tsp. vegan butter (soy-free if necessary)

227g (8oz) cremini mushrooms (or button mushrooms), sliced

2 tsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1/2 cup raw cashews (if you don’t have a high-speed blender, soak in warm water for at least 30 minutes and drain; discard the water)

1 cup unsweetened non-dairy milk (soy-free if necessary)

2 tbsp. nutritional yeast

1 tbsp. arrowroot powder (or cornstarch)

1 tsp. dried thyme

1/2 tsp. garlic powder

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 158kcal
Fat: 8.4g (1.6g S.Fat)
Carbs: 15.9g
Protein: 8.4g
Sugar: 4.3g
Sodium: 330mg

METHOD

Cover the cauliflower in a steamer basket set over a pot of boiling water. Cook for 7 to 10 minutes, or until the cauliflower is tender.

Meanwhile, in a large frying pan over medium heat, melt the butter. Cook until the mushrooms and liquid aminos are tender, about 8 minutes. Take the pan off the heat.

In a blender, combine the steamed cauliflower, cashews, milk, nutritional yeast, arrowroot powder, thyme, garlic powder, and salt. Add the mushrooms (and, if desired, their cooking liquid) and pulse until they're in small bits that are evenly distributed. You can immediately use the soup in a recipe.

Allow it to cool completely before transferring to an airtight container if you are not going to use it right away. The soup will keep in the fridge for 5 to 7 days or in the freezer for 2 months. If you freeze it, allow it to completely thaw before using.

VARIATIONS

Make this into a soup that you eat in a bowl (a novel idea, I know, but calm down, casserole lover): In a pot, heat the soup with 2 cups water or low-sodium vegetable broth over medium heat, stirring occasionally, until heated through.