Italian Antipasti Marinated Mushrooms

These marinated mushrooms are perfect for adding to salads or served as part of an Antipasto plate. Small white button mushrooms are boiled in a vinegar mixture along with garlic, herbs, and diced pimentos. Then, the cooked mushrooms are stored in the brine which helps to preserve them. Because this recipe is oil-free, the mushrooms will actually keep for longer, up to 2 weeks in the fridge!

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A couple weeks ago, I found myself at the Antipasto salad bar at the grocery store, checking out all the pickled foods and olives when I came across some seriously delicious looking marinated mushrooms. I picked some up and definitely enjoyed them, but they were covered in oil, and that just didn’t seem necessary. It didn’t really add anything to the flavor and if anything it made them a bit slimy.

So I decided to try and make my own version, completely free of oil, but still just as flavor-packed and tangy. It turns out, the oil really doesn’t serve any purpose at all. In fact, not using any oil means that these will keep for much longer because the acidity of the vinegar works to preserve the mushrooms and garlic.

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You can add these to salads and wraps, or even slice them and add them to sandwiches. For the most part though, we like to snack on them when browsing the fridge.

If you ever find yourself with too many mushrooms and need a fast way to preserve them, this is the perfect recipe for that situation. The ingredients are minimal and simple, and you can change it up by adding in which ever herbs you prefer.

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For storing these mushrooms, you can use any sealed container or jar you like, but storing them in glass is ideal. I think it’s best to just repurpose old leftover jars of sauce or other leftover jars, but if you’re into fancy Italian glassware, I love my Bormioli Rocco Fido jars (affiliate link). They have lasted me years and not only do they look beautiful, they also hold up to the dishwasher and even have survived being dropped.

To watch the whole simple cooking process, check out my recipe video. Note: I don’t have a small deep pot that works with my induction burner which I use to film recipes, so I opted for a sauce pan, but boiling these in a small deep pot would be best and requires much less frequent stirring over the course of the cooking time.

I hope you enjoy this tasty mushroom recipe!



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Potato & Black Bean Enchiladas with Avocado Tomatillo Sauce

Flavorful spiced potatoes and black beans are rolled up in whole grain tortillas and topped with a zesty roasted tomatillo and avocado sauce, then baked until heated through. Top with fresh chopped cilantro and a squeeze of lime.

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When tomatillos started showing up in our weekly CSA produce box, I began experimenting with making my own enchilada sauce from scratch. Tomatillos are quite tangy so I roasted them and blended them up with some avocado which adds the perfect creamy balance, as well as flavorful additions like roasted garlic and onions, jalapeños, fresh cilantro, and of course lots of lime juice.

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For the filling, I boiled some diced yellow potatoes until just fork tender, then I sautéd them with onions, garlic, savory-smoky spices and black beans.

The whole grain tortillas I had on hand were a bit large, so I was only able to fit four into my baking dish and that worked just fine- though I did have to use two utensils to serve it! Smaller tortillas will be easier to serve, but either size will work. Gluten-free tortillas will work well too.

This is best served fresh but it will keep pretty well covered in the fridge for a couple of days, though leftovers never seem to stick around very long!

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To watch the whole process, check out my latest recipe video.

If you try this recipe, let me know what you think of it in the comments!


White Bean, Cherry Tomato & Heart of Palm Salad with Refreshing Lemon Basil Dressing

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If you love refreshing and zesty salads and are looking for a healthy alternative to fresh mozzarella, you'll love this salad recipe!

I have been loving heart of palm as a mozzarella replacement in salads lately. The texture and mild flavor is similar to fresh mozzarella and with the right dressing it can taste very similar. For convenience, I like to use canned heart of palm which is readily available and easy to drain, slice, and serve. 

I added in white beans for extra protein and fiber along with fresh cherry tomatoes, cucumber, avocado, and sliced green onion.

The dressing is what makes this salad so delicious and zesty. It's super easy to throw together quickly in the blender. First, add to the blender the lemon juice, water, vegan cashew parmesan (or nutritional yeast), garlic, and mustard and blend until combined. Then, add in the basil leaves and pulse a few times until shredded into small pieces. 

It's amazing how flavorful this dressing is with no oil needed! The lemon juice and fresh basil in combination with cherry tomatoes, avocado, and heart of palm makes for a deliciously healthy fresh salad that's actually so filling and satisfying. 


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Vegan Pasta Primavera {Low-Fat Alfredo Sauce}

This creamy pasta dish is so satisfying and makes a great meal for those day when you're craving comfort food. With chopped carrots and kale, you can be sure to be getting the optimum health benefits from this as well, and the best part- you can't even tell you're eating vegetables. This rich garlic sauce can make any whole food taste delicious. 

 

Ingredients:

  • 1 cup onion, chopped
  • 2 cups vegetable broth
  • 4-5  garlic cloves, minced
  • 1/2 cup raw cashews, soaked overnight (or boiled for 10 minutes)
  • Juice of 1/2 lemon
  • 1/4 cup nutritional yeast 
  • 1 cup finely diced carrots
  • 2 cups chopped kale
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch of red pepper flakes (optional)

Instructions:

  1. In a saucepan over medium-low heat, saute onion in 2 tbsps vegetable broth for 6-8 minutes, then add garlic. Add a little bit more vegetable broth as needed to prevent burning, and cook garlic and onions for an additional 5 minutes. 
  2. Let cool for a minute, then add onion-garlic mixture to blender along with 1 cup vegetable broth, soaked cashews, lemon juice, salt & pepper. Blend until creamy and smooth. Add more broth as needed to thin out the sauce to desired consistency. 
  3. In a saucepan over medium heat (maybe you can use the same one you just used for the onions, less dishes yay!) add 2 tbsps vegetable broth, then add carrots and kale and saute for 10 minutes. Remove pan from heat and set aside.
  4. In a pot, boil water for desired amount of pasta. Once finished drain pasta and toss in saucepan with carrots and kale, then pour the sauce on top and stir to combine. Add a pinch of crushed red pepper for extra heat.