Vege Resource

After the holiday season and all the traveling accompanied with it, I am finally updating my blog! I've been experimenting with new recipes lately and you can be expecting some new additions to be posted soon, but for now, I'll share one of my favorite resources for vegetarian/vegan cooking with you.

My dear aunt Carol recently got me a gift subscription to Vegetarian Times, a great publication for anyone who needs inspiration for tasty vegetarian, vegan or even gluten free recipes. As soon as I receive my monthly issue, I sit down and devour it.

One of the recipes featured this month sounded really good, and I am definitely going to try it: Mushroom and Wild Rice Hotdish.

Ingredients

1/2 cup uncooked wild rice and brown rice blend

1 1/2 tsp. vegetable oil

1 med. onion, chopped (1 cup)

1 large stalk celery, diced (1/2 cup)

3 cloves garlic, minced

1 lb. button mushrooms, sliced

1 tsp. grated lemon zest

1 cup creamy portobello mushroom soup, such as Imagine

2 Tb. lemon juice

6 oz. Quorn Chik'n Tenders

1/3 cup vegan sour cream (Tofutti)

2 Tb. panko breadcrumbs

Instructions:

Bring 1 cup water to a boil in a medium saucepan. Stir in rice, reduce heat to medium-low and simmer 30-40 minutes or until rice is tender. (You could eliminate this step if you have a rice cooker - just cook as normal in a rice cooker). Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery and garlic. Cook 5 to 6 minutes, or until onion is soft. Add mushrooms and lemon zest. Cook 4 to 6 minutes, or until mushrooms are soft and beginning to brown. Season with salt and pepper, if desired.

Stir in mushroom soup and lemon juice. Remove from heat and stir in Chik'n Tenders, rice and sour cream. Spoon into 8-in. square baking dish and top with breadcrumbs. Preheat oven to 375. Place casserole on baking sheet. Bake 25-35 minutes, or until golden brown on top and bubbly in the center.

Serves 6