Mushroom Macaroni

This is not macaroni and cheese with mushrooms. But it is just as good!

Mushroom Macaroni

One onion, chopped
1# sliced mushrooms
olive oil and butter
3 T. flour
2 c. vegan milk
salt and pepper
pinch of cayenne
3-1/2 c. cooked elbow pasta (I used whole wheat)
parsley
1/2 c. bread crumbs
1/4 c. vegan parmesan

Saute the onions and the mushrooms in a little olive oil and butter until softened. Add another dab of butter and the flour and stir until smooth. Gradually pour in the milk and keep stirring until the flour is dissolved. Add 1-1/2 t. salt, 1/2 t. pepper and the pinch of cayenne. Stir to mix. Add the cooked macaroni and a small handful of parsley. Stir again to mix well. Remove from heat.

In a small pot, melt about 2 T. of butter. Stir in the bread crumbs, another small handful of parsley, and the vegan parmesan, mixing well.

Pour the macaroni in a baking dish and sprinkle the bread crumb mixture over the top. Bake at 350 for 25 minutes. Serve. Enjoy!

Cruelty Free Reuben Sandwiches

I didn't exactly grow up eating Reubens, but my parents love them. When I told them I was going to make a version with mushrooms, they shuddered. Seriously, they stared at me in disbelief. Mushrooms? Surely they didn't hear me correctly.

Well, I don't know if mine could really be classified as a Reuben sandwich, but my non-vegan husband ate two. That is testament in and of itself.

Cruelty Free Reuben Sandwiches

Pumpernickel or rye bread
Vegan mayonnaise
Sauerkraut (I like Bavarian style)
Sliced vegan cheese
Sliced mushrooms

Toast the bread, then slather it with mayonnaise. Layer the mushrooms, then the sauerkraut, then top with a slice of cheese. Broil until the cheese gets melty. Serve. Enjoy!

Again, some washed out photo quality due to the flash, but trust me, these are delicious!

Gazpacho Salad

My husband loves tangy cucumber and onion kinds of salads. I was pretty sure he would like this version, and I was right. He had three helpings.

Gazpacho Salad

2 cucumbers, diced
Handful of sliced mushrooms
Green onions, sliced
1 T. dried parsley or 1/2 c. fresh parsley, chopped
5 Roma tomatoes, diced
One green pepper, sliced thin
1/4 c. apple cider vinegar
2 t. soy sauce
1/8 t. dry mustard
1/8 t. garlic powder
1/4 t. basil
1/4 t. oregano
1/2 t. celery salt
5 T. olive oil

Add the vegetables and the parsley to a large bowl. Mix the vinegar, olive oil and herbs and spices together and pour over the vegetables. Mix well to coat. Cover and chill for at least 3 hours. Add a sprinkle of vegan cheese, if you'd like, and serve.