Hungarian Mushroom Soup

Source:  Internet

Makes 8 cups/4 servings


  • 12 oz. mushrooms, sliced
  • 2 cups chopped onion
  • 2 tsp dried dill or 2 Tbsp fresh dill
  • 4 tsp paprika
  • 2 tsp smoky hot paprikaHungarianMushSoupNut
  • 1 Tbsp. soy sauce
  • 1 tsp salt
  • 2 cups vegetable stock, divided
  • 8 oz. vegan cream cheese or dill havarti
  • 2 tsp fresh lemon juice
  • ¼ cup parsley, chopped


  1. Saute onions in 2 Tbsp stock; salt lightly.  Cover and cook 5 minutes.
  2. Add mushrooms, dill, 1/2 cup stock, soy sauce and both paprikas.  Stir, cover again, and simmer 20 minutes.
  3. Stir in remaining stock; cover and simmer another 20 minutes.
  4. Using immersion blender, blend until mushrooms are much smaller chunks.
  5. Add cheese; stir until melted.  Leave on very low heat until ready to serve.
  6. Just before serving, add salt, pepper and lemon juice.  Garnish with parsley.

Warm Roasted Beet & Mushroom Salad


Makes 4 cups/2 servings


  • 3 medium beets, ends cut off
  • 8 oz. sliced mushrooms
  • 2 Tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 Tbsp vegan goat cheese
  • 10 oz. baby spinach
  • ¼ cup fresh parsley, chopped
  • ¼ cup walnuts, toastedBeetMushroomSaladNut
  • 4 Tbsp shallots, minced
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • ½ tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp pepper


  1. Preheat oven to 400F.
  2. Scrub beets, place on large piece of foil, sprinkle 1 Tbsp olive oil on them, fold the sides up to make sealed pouch.  Place on middle rack of oven and bake for 40-45 minutes.
  3. Place mushrooms on another large piece of foil, sprinkle with the other 1 Tbsp olive oil, season with salt and pepper.  Fold sides up to make sealed pouch.  Place next to beets package.  Bake 20 minutes, then remove from oven and let rest in sealed pouch while beets continue baking.
  4. Beets are ready for removal when easily pierced with a knife.
  5. Meanwhile, whisk together vinegar, mustard, and oil; set aside.
  6. When beets are cool enough to handle, rub/rinse skins off with your hands.  Slice beets and toss with mushrooms.
  7. In large salad bowl, toss spinach, walnuts, shallots, parsley and dressing.  Add beets and mushrooms and toss to coat.
  8. Serve with 2 Tbsp goat cheese on top.

Vegan Hazelnut-Almond Dacquoise


Makes one 3″ x 5″ loaf/8 servings of a little over 1/2″ each

Notes:  Not crazy about this version of buttercream.  Next time, I’ll try’s rich buttercream frosting (half the recipe).  Also, try flax meringue for both meringue layers and buttercream filling.


  • Oven :-)
  • Food processor
  • Stand mixer with balloon whip attachment
  • Rimmed baking sheet
  • Parchment paper
  • Pencil
  • 3″ x 5″ Index card
  • Sifter
  • Rubber spatula
  • Heavy cardboard
  • Wire cooling rack
  • A couple small bowls
  • Small saucepan
  • 3 pastry bags with 1/2″ plain round tip (I used zippered sandwich bags — no tips)
  • Whisk
  • Candy thermometer
  • Big-grooved serrated knife (not regular or steak knife, but bigger serration like bread loaf knife)
  • Small offset spatula


Meringue Layer

  • ¼ cup whole hazelnuts, blanched and toasted*
  • ¼ cup whole almonds, blanched and toasted*
  •  cup powdered sugar
  • 1/16 tsp salt
  •  cup legume liquid drained from can of Great Northern beans
  • 3 Tbsp granulated sugar


  • 8 oz. semisweet mini chocolate chips
  • 1 cup vegan heavy cream

Buttercream Filling

  •  cup granulated sugar
  • 2 Tbsp water
  • 1/3 cup flax egg
  • ¾ cup vegan butter, cut into 2″ chunks
  • 2 Tbsp extra strong espresso coffee
  •  tsp salt


  • 1/3 cup sliced almonds, toasted
  • 1/4 cup (or more) blanched hazelnuts, toasted*

*Follow recipe for blanching nuts.  Then spread on rimmed baking sheet (can do both types of nuts in one batch if you’re willing to separate them back into their piles afterward) and bake 10-15 minutes at 350F, until lightly browned.



  1. Position a rack in the center of the oven and preheat to 225F.  Line a rimmed baking sheet with parchment paper.  Draw three 3″ x 5″ rectangles three inches apart on one side of the parchment, then flip it over and liberally coat this side with cooking spray or butter (or coconut oil, like I did).  Set aside.
  2. In food processor, pulse the 1/4 cup hazelnuts and 1/4 cup almonds together until ground into fine powder.  (If you continue, it will become paste — don’t do that.)  Transfer to small bowl.
  3. Sift powdered sugar over the nuts.
  4. Add the salt and stir with spatula until it’s all well mixed.  Set aside.
  5. In stand mixer with balloon whip attached, beat legume liquid on whatever speed it takes to hold soft peaks (2-4 minutes?).
  6. Slowly add the granulated sugar as the mixer runs.  Use rubber spatula to make sure all sugar sticking to sides is incorporated.  Increase speed to high and beat until meringue is somewhat stiff.  (Mine ended up more like marshmallow fluff stiffness, which worked great for next instruction.)
  7. Sprinkle nut-sugar mixture on top of meringue.  With rubber spatula, gently fold mixture into meringue, scraping sides of bowl to catch any loose crumbs.  Make sure it’s well incorporated.
  8. Fit pastry bag (I used zippered sandwich bag) with 1/2″ round plain tip — I don’t have so I snipped off a little of a bottom corner of the zippered bag.  Fill with meringue mixture.  Following guidelines you drew on the underside of the parchment, pipe along outlines of rectangles, then fill in.
  9. Bake for about 3 hours, or until meringue is firm to the touch.  Turn off the oven and leave in the closed oven for at least 6 hours, up to 12 hours.


  1. Place chocolate chips in small heatproof bowl.
  2. In small saucepan, scald the cream over medium-high heat (bubbles start to form around edge of pan but cream not boiling).  Pour cream over chocolate and let sit for about 1 minute.  Then slowly whisk together until chocolate is completely melted and mixture is smooth.
  3. Let cool, cover and store in fridge until you’re ready to assemble the dacquoise.


  1. In stand mixer with whip attachment, beat flax egg on high until next step is complete.
  2. In small saucepan, stir together granulated sugar and water.  Place pan over high heat, bring to boil and cook, without stirring until syrup reaches 238F (soft-ball stage) on candy thermometer.  This happens quickly so don’t go away; otherwise you’ll have very burnt syrup — totally unusable — and you’ll have to start over (yeah, I did that).
  3. Lower mixer speed to low and slowly add syrup down the side of the mixer bowl to avoid the whip attachment spattering syrup everywhere.  Turn speed up to high again and whip until base of mixer bowl is cool to the touch.
  4. Turn speed down to low and add the butter, a few chunks at a time.  Increase speed to medium and continue to whip 4-5 minutes.  Mixture will break and look curdled at first but will soon become smooth and silky.  (I never could get mine to become smooth — I think there was an issue with the cocoa butter in the butter I made for this recipe.  This is why I think I’ll try a different recipe for buttercream, not to mention the mixture didn’t get fluffy like I expected.)
  5. Add the coffee and salt; whip until completely combined.  I then put this in the fridge in hopes it would solidify a bit as it was a little too gloopy.  Original recipe says it needs to be used within 30 minutes, but that of course was with real eggs and butter.  My buttercream never got thicker so I just went with it and started the assembly.


  1. Carefully remove meringue rectangles from parchment — should come right off because of oiling the parchment earlier.  Because you want to have these as evenly-sized as possible, use a sharp serrated knife (I used a bread-cutting knife) to gently shave off a little meringue at a time.
  2. Cut a piece of cardboard the same size as the meringue rectangles.  Place one meringue on the cardboard.
  3. Fit a pastry bag with the 1/2″ round plain tip and fill it with half the ganache; alternatively, put half of the ganache in a zippered sandwich bag and cut a small edge off a bottom corner, just enough to squeeze 1/2″ thickness out of the bag.  The ganache will be fairly thick but will warm up as you manipulate it in the pastry or zippered bag.
  4. Pipe a layer of ganache 1/2″ thick on top of the meringue rectangle you put on the cardboard.
  5. Gently press a second meringue rectangle directly on top of the ganache layer to adhere it to the ganache.
  6. Fit another pastry bag with a 1/2″ round plain tip and fill it two-thirds full of buttercream filling; alternatively, use a zippered sandwich bag (no tip) and once filled, cut a small corner off a bottom corner to allow 1/2″ thickness out.
  7. Pipe a 1/2″-thick layer of buttercream on top of the second meringue square.
  8. Top the buttercream with the last meringue rectangle UPSIDE DOWN so the top is the flat side.  Press lightly to adhere to the buttercream layer.  Use a small offset spatula to spread the remaining buttercream into the gaps between the layers (my buttercream was too runny to allow this to be a pretty step).
  9. Cover loaf with plastic wrap and place it in the fridge for at least 1 hour to chill all layers.
  10. Remove from fridge and discard the plastic wrap.  Place on wire rack over a rimmed baking pan (to catch ganache drips).
  11. Heat the remaining ganache slowly in a small heatproof bowl over a small saucepan that has a couple inches of water in it, until the ganache is just melted (no hotter than that).  Or warm in microwave on low power for 30-45 seconds, just until melted enough to pour.  Pour the melted ganache evenly over the entire loaf so it covers the top and drips down the sides.  Use a small offset spatula to level off the ganache on top of the cake.  Then, with the spatula, spread the ganache that drips down the sides so it covers the sides evenly.  Some may mix with the buttercream, which is okay because it will be covered by the sliced almonds.
  12. Now, using your hand, gently press a small handful of sliced almonds into the sides of the cake, covering them completely.
  13. Place the cake on a cake or serving plate and press the hazelnuts gently into the ganache, around the top edges.  If you do it right, you can use the spaces between the hazelnuts as a guide of where to cut for one serving (1/8th of the cake).
  14. Put back in fridge for an hour to stiffen the ganache you just poured on the cake.
  15. Serve.  (The cake can be stored in an airtight container in the fridge for up to 2 days.)

Butternut Ravioli

Source:, modified with different seasonings

Makes 1 lb./4 servings of 1 cup


  • 1 medium butternut squash, cut in half lengthwise, seeds removed
  • 2 Tbsp nutritional yeastButternutRavioliNut
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt, divided
  • ½ tsp pepper, divided
  • 1 Tbsp olive oil
  • 1 pound whole wheat pasta dough


  1. Preheat oven to 350F.  Line baking sheet with parchment.
  2. Place squash, cut side up, on lined baking sheet.  Drizzle with oil and sprinkle 1/2 tsp salt and 1/4 tsp pepper on squash.
  3. Bake until tender (a fork easily pokes through the flesh), about 30 minutes.
  4. Scoop out the squash flesh and add it and the yeast, onion and garlic powders, 1/2 tsp salt and 1/4 tsp pepper to food processor; process until very smooth.
  5. Roll out pasta dough into a rectangle as thin as possible without tearing.  Cut dough into 2″-wide, even strips.
  6. Drop by tablespoons full with filling onto your dough, making sure not to put down too much, and leaving about 1″ between dollops.
  7. Brush edges of pasta with water and then cover with another strip.  Starting at middle dollop, gently flatten top dough onto bottom layer, making sure not to leave air bubbles.  Cut into individual ravioli and pinch edges with fork to ensure proper seal.
  8. These can be dried on a parchment-lined baking sheet until ready to cook, or flash freeze and bag them up for future use.
  9. To cook, gently drop 4-5 at a time into boiling water and cook 3-4 minutes.  They are ready to come out when they rise to the top.  Use slotted spoon to remove.
  10. Transfer to a large bowl, drizzle with olive oil and gently toss to coat.  Do this with every batch you cook.

Whole Wheat Pasta Dough


Makes 1 lb./4 servings

Notes:  Use for ravioli or whatever pasta shape you want


  • 1 cup all purpose white flour
  • 1 cup whole wheat pastry flour
  • ½ tsp salt
  • ½ cup warm water, 110-115F
  • 1 Tbsp olive oil


  1. In mixer bowl with dough hook attached, combine flours and salt.
  2. Add in the water and stir until it forms a very stiff dough.  Add a little water as needed to take up any flour that won’t mix in.  Knead for 10-15 minutes, until dough bounces back when pressed with a finger.
  3. Cover dough with hot, damp kitchen towel and let rest about 20 minutes.
  4. Roll out into rectangle as thin as possible without tearing.  Proceed to cut into desired shapes.

Ham & Swiss Scalloped Potato Casserole

IMG_0230Source:, modified and veganized

Makes 8 servings/8 cups


* If using Russet potatoes, peel before slicing.  Any other, leave peeling on.


  1. Preheat oven to 350F.  Coat casserole/souffle dish with coconut oil.
  2. Layer like this:  potatoes, sauce, ham, potatoes, sauce, ham, etc. until all ingredients are used or the dish is filled up, making sure you end with potatoes covered in sauce.
  3. Sprinkle parmesan over top.
  4. Bake, uncovered, 1 hour.

GC Corned Beaf

IMG_0228Source:  Gentle Chef Cookbook

Makes 1 1/4 lbs./10 servings of 2 oz.

Notes:  Obviously, I left the meat in the beet juice too long.

Can use as substitute for tempeh in Tempeh Reubens



  • 1 cup vital wheat glutenGCCornedBeafNut
  • 1 Tbsp chickpea flour
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp coriander
  • ½ tsp allspice
  • ½ tsp ground ginger
  • ¼ tsp white pepper


  • ¾ cup water
  • 2 Tbsp nutritional yeast
  • 1 Tbsp liquid aminos
  • 1 Tbsp safflower oil
  • 1 tsp paprika
  • 1 tsp caraway seeds


  • 8 cups water
  • 1 Tbsp plus 1 tsp salt
  • 2 Tbsp red wine vinegar
  • 1 Tbsp juniper berries (or pickling spice, omitting cloves)
  • 10 whole cloves
  • 2 leaves bay leaf


  • double layer of 12×12″ cheesecloth
  • kitchen string
  • ¼ cup shredded raw beets


  1. In large pot, bring broth ingredients to boil while you prepare seitan.
  2. Process dry ingredients in food processor.
  3. Process wet ingredients in Vitamix until well mixed.
  4. Pour blender ingredients through strainer into dry ingredients (you want the flavor of the caraway without the particles).  Stir well to combine.  Dough may seem a bit dry; this is normal.  Use hands if necessary to incorporate ingredients completely.  Knead 1-2 minutes to develop gluten.  Let dough rest for a few minuets and then knead again.
  5. Form into oval, flattened loaf and place on the cheesecloth.  Fold loaf inside cheesecloth, creating flattened package.  Tie ends securely with string.
  6. Add dough to boiling broth.  When broth begins to boil again, immediately reduce heat to slow simmer.  Simmer 1 hour.  Check pot frequently and adjust heat as necessary to maintain gentle simmer.  DO NOT RAPID BOIL.  When loaf eventually surfaces in pot, turn a few times during remaining cooking time.
  7. When done simmering, remove pot from heat and let sit in the broth until broth is lukewarm.
  8. Transfer meat to work surface and remove cheesecloth.  Reserve 1/2 cup broth and discard the rest.
  9. Thinly slice corned beaf and place in zippered plastic bag.
  10. In a bowl, stir together the reserved broth and the shredded beet.  Let stand 1-2 minutes and then strain out the beets.  Add this colored broth to the bag of corned beaf.
  11. Seal the bag and refrigerate minimum 8 hours before final prep (turn bag occasionally to ensure even color distribution).
  12. Drain broth from meat and lightly pat dry with paper towels.  Gently warm slices in microwave or wrap in foil and warm in oven, or pan-sear in skillet.
  13. Serve with dollop of horseradish sauce.
  14. Corned beaf can be stored in the broth up to 10 days in fridge, or in freezer up to 3 months.

Cheesy Zucchini & Carrot Casserole

Source:  Food.comIMG_0222

Makes 8 cups/8 servings

Serve with side salad


  • 1 large onion, finely chopped
  • 2 ribs celery, finely chopped
  • 2 large carrots, chopped
  • 2 tsp safflower oil
  • 2 cloves garlic, minced
  • 4 cups diced zucchini
  • 2 tsp dried thyme
  • 2 tsp dried basilCheesyZuccCarrotCassNut
  • ½ tsp salt
  • ½ tsp dry mustard
  •  tsp Tabasco
  • 2 cups cooked brown rice
  • ½ cup shredded vegan cheddar
  • ½ cup shredded vegan mozzarella


  1. In 2 1/2-quart oven-safe, microwave-safe lidded casserole dish/souffle dish, stir onions, celery, carrots, oil and garlic.  Cover and microwave on high 6 minutes, stopping to stir after 3 minutes.
  2. Preheat oven to 400F.
  3. Stir in the zucchini, thyme, basil, salt, mustard and Tabasco.  Cover and microwave 7 minutes, stopping to stir after 3 minutes.  Goal is crisp-tender veggies.
  4. Stir in the rice and cheeses.
  5. Bake, covered, for 15 minutes, or until cheese is melted.
  6. Let rest 15 minutes before serving (allows time for any liquid to be soaked up by rice).

Roasted Beet Hummus

Source:  MinimalistBaker.comIMG_0221

Makes 4 cups/ 16 servings of 1/4 cup

Note:  Try subbing preserved lemon for lemon zest, juice and salt


  • ½ cup roasted beets
  • 15 oz. navy beans, rinsed and drained
  • 1 lemon, zested
  • ½ lemon, juiced
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 clove garlic, sliced
  • 2 Tbsp tahini
  • 2 Tbsp olive oil


  1. Throw everything into the food processor and process until well blended.

Bean Meringue

Source:  Gentle Chef websiteIMG_0225

Makes 8 cups?/covers 1 pie, so 1 cup = 1 serving


  • ¾ cup legume liquid, from Great Northern beans
  • ¾ cup caster sugar
  • ½ tsp xanthan gum
  • 1 tsp vanilla extract


  1. Strain liquid from a 15-oz. can of Great Northern beans into a stand mixer
    This is a guess because no one has ever done nutrition on just bean liquid

    This is a guess because I couldn’t find nutrition on just bean liquid

    equipped with a balloon whip attachment.  Save beans for some other dish.

  2. Sprinkle the xanthan gum over the liquid and begin whipping on high speed 3 minutes.
  3. Gradually begin to incorporate the sugar, in increments, while whipping.  Continue to whip until soft peaks begin to form.  Add vanilla and continue to whip until it’s voluminous and stiff peaks begin to form.
  4. Use either on pie, or make meringue cookies out of it.