Vegetarian in Paradise
Paradise is a Los Angeles vegetarian web magazine. It is run by Zel and
Reuben Allen. Their mission is to "offer our friends in the vegetarian community
a nesting place to roost awhile and share information about a lifestyle that may
keep us flying around a few years longer than our non-vegetarian friends.".
Reprinted with permission from Zel Allen.
Zel Allen is also the author of the cookbook
The Nut Gourmet. Sample recipes from this cookbook can be found in the
Cashew Stuffed Mushrooms
Magazine: May 2002
Whenever you're cooking a whole dinner for
guests, finding the time to prepare an appetizer that looks great, tastes
divine, and takes practically no time to assemble can be quite a challenge. You
can always rely on this easy preparation, and enjoy the compliments, too. This
recipe makes an ideal starter to bring to a potluck.
- 20 button mushrooms
- 1/4 C. apple cider vinegar
- 1/4 C. Bragg Liquid Aminos
- 3/4 C. raw cashew pieces
- 4 green onions, coarsely chopped
- 1/3 of a red bell pepper, chopped
- 1/3 of a green bell pepper, chopped
- 2 to 3 heaping T. drained capers
- 1 t. Bragg Liquid Aminos
- Cilantro leaves
- Pine nuts
- Wash mushrooms and pat dry. Using your thumb, press
gently on the stems to loosen and remove them. Set stems aside.
- Combine apple cider vinegar and Bragg Liquid Aminos
in a large bowl and add mushrooms. Toss to coat evenly. Marinate for 1
or 2 hours.
- Into a food processor using the "S" blade, combine
mushroom stems, cashews, green onions, red and green bell peppers,
capers, and Bragg Liquid Aminos. Process to a fine chunky texture.
- Remove mushrooms from marinade and dry with paper
towels. Stuff cavities with cashew mixture.
- Arrange stuffed mushrooms on a lettuce-lined dish.
Garnish by pressing the base of each tiny cilantro leaf into the center
of the stuffing with a toothpick. Push an upright pine nut into the
center next to the cilantro leaf. Serves 10 as an appetizer.