Spinach-Herb Stuffed Mushrooms and Sauteed Broccolini
These fabulous mushrooms were one of the first things I made from The 30-Minute Vegan when I first got it some time ago. They're stuffed with spinach, fresh basil (I omitted parsley and doubled the basil), yellow bell pepper, thyme, garlic, and bread crumbs (normally cubes but I have a whole bag of crumbs in the freezer so I subbed). In order to pull this together so quickly the mushrooms are broiled to get them tender before they're stuffed. The veggies were supposed to be sauteed, but because I have trouble paying attention and following directions when I'm trying to do to many things (read: shopping online), I ended up roasting them in the broiler--it was a bit of an "oh shit" moment when I realized what I'd done, but it worked out just fine. Once the veggies were soft they were combined with the bread then put on the mushrooms for one more visit to the broiler. The mushrooms don't come out quite as tasty as if they were marinated and then baked, but in combination with the filling they're scrumptious. For the broccolini I just steamed it, placed in an ice bath to stop cooking, set aside, then sauteed fresh minced garlic and red pepper flakes until fragrant, added the broccolini until warm again, tossed in some toasted pine nuts and a squeeze of lemon juice and it was good to go. I let it steam too long in my lack of cooking concentration so it was a bit overdone, but good.
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!