Creamy Shiitake & Chard Spaghetti

There isn’t a dish much more comforting than a big bowl of hot mushroom spaghetti in a rich and creamy garlic sauce. This is the absolute perfect meal for cold winter nights! It’s remarkable enough for a special occasion but easy enough for a weeknight and is sure to please everyone.

It's a great day for a heart-warming recipe, and this one is going into the weekday lineup! It's been so frigid here (-30°F) and poor Todd has been tackling the heaps and heaps of snow we've been getting. Our little home is surrounded by a beautiful winter wonderland and after a long day of work, it invites me to curl up by the fire with a big mug of cocoa and vegan marshmallows several times a week. 

I haven't been able to do much around the house lately and have been trying to lay pretty low. The combination of being super pregnant (just a few more weeks to go!) and acquiring gestational hypertension has me slow-going. My obstetrician is threatening bed-rest and has now taken away my 'leisurely walking' privileges which really stinks because it's so lovely outside and there is so much snow to play in! Consequently, I've been reading a lot of books if not keep my body active, at least my mind. Follow along with what I'm reading on social media or Goodreads.

Todd and I have been hastily scraping together a nursery and Bailey has been following me around the house everywhere. He's my little shadow, even climbing into the shower with me last night... I think he finally knows about the baby. When Anouk snuggles me, he nuzzles his little head against my bump and closes his eyes sleepily. They're both so sweet! I have some obligatory photos of them below, patiently waiting for their new family member to arrive.

Creamy Shiitake & Chard Spaghetti

By Kathleen Henry @ Produce On Parade

Published 01/23/2017

There isn’t a dish much more comforting than a big bowl of hot mushroom spaghetti in a rich and creamy garlic sauce. This is the absolute perfect meal for cold winter nights! It’s remarkable enough for a special occasion but easy enough for a weeknight and is sure to please everyone.

Ingredients

• 2 oz dried shiitake mushrooms (I use half shiitake and half foraged bolete), rehydrated and chopped (or use 1 lb fresh mushrooms)
• ½ cup vegan stick butter, divided
• 6 garlic cloves, minced
• ¼ cup all-purpose flour
• 2 tsp dried herbes de provence
• 2 tsp kosher salt
• 1 tsp ground black pepper
• dash of fresh nutmeg
• 1 lb dried spaghetti
• 3 cups plain, unsweetened vegan milk (I like to use soymilk)
• 1 bunch of chard, de-stemmed and chopped
• ½ cup - 1 cup reserved mushroom broth or vegetable broth

Instructions

1. Place the dried mushrooms in a medium size bowl and cover completely with hot water. Allow to rest for about 15-20 minutes.
2. Meanwhile, gather and measure all the ingredients and prepare the chard. Mise en place! Bring a large pot of salted water to boil for the pasta.
3. Heat ¼ cup butter in a very large rimmed frying pan over medium-low heat; saute the garlic until fragrant, about 3 minutes. While the garlic cooks, remove the mushrooms from the broth using a slotted spoon (save the broth) and dice; add to the garlic and saute 8 minutes. Transfer to a medium bowl and set aside.
4. When the water for the pasta is boiling, add the pasta and cook 8-10 minutes until al dente. In the frying pan, heat the remaining ¼ cup of butter over medium-low; whisk in the flour, herbs, salt, pepper, and nutmeg. Saute for about 3 minutes, then slowly whisk in the milk; whisk on occasion for about 5 minutes, until the sauce has thickened slightly.
5. Stir in the mushrooms and the chard, cook for about 3-5 minutes until the chard has wilted. Remove from heat and stir in the drained pasta.
6. Toss well to combine and serve hot. Add the reserved mushroom broth in ¼ cup quantities to thin the dish as you see fit, or as you reheat the pasta for leftovers.

Yield: 6-8 servings

Until next time, stay warm and cozy my friends! 

Shiitake Tempeh and Kale Stir-Fry

If you happen to hate books, a most unfortunate and perplexing circumstance, then today is your lucky day. A recipe instead of a book review! Of course, if you love books, it's still your lucky day because this stir-fry is awesome and you can enter yesterday's giveaway for a smoothie recipe book that'll blow your socks off. 

I'm high in spirits today, but feeling rather taciturn. Please forgive me for this reserved post.

“Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place.”

— Kurt Vonnegut

This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice. I know you'll love it. 

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Shiitake Tempeh and Kale Stir-Fry

by Katie @ Produce on Parade September-24-2014

This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.

Ingredients

• desired amount of cooked rice or quinoa (I like red rice)
• 1 oz. dried shiitake mushrooms, reconstituted and sliced
• 8 oz. tempeh, sliced very thinly
• -- Marinade --
• 1/3 cup liquid aminos or soy sauce
• 2 Tbsp. corn starch
• 3 Tbsp. rice wine vinegar
• 1 Tbsp. agave nectar
• 1 Tbsp. fresh ginger, minced
• garlic clove, minced
• ½ cup water from reconstituting shiitake mushrooms
• -- Conclusion --
• 1 Tbsp. sesame oil
• 2 garlic cloves, minced
• dash of crushed red pepper flakes
• 1 small bunch of kale, chopped and stem tips discarded
• 3 green onions, sliced thinly on the diagonal

Instructions

Start by reconstituting the mushrooms in a shallow bowl with just enough boiling water to cover. Allow to rest until ready to use, at least 10 minutes.Cook desired amount of rice or quinoa according to package. Slice the tempeh very thinly.In a small bowl, whisk together the marinade ingredients, excluding the water from the mushrooms. When the mushrooms have rested for 10 minutes, remove ½ cup of the water and whisk into the marinade. Seal the tempeh and marinade in a small zip lock baggie. Shake to ensure all the pieces are covered and refrigerate until ready to use, at least 10 minutes. Remove the reconstituted mushrooms with a slotted spoon from the water and slice. Set aside. Once the tempeh is done marinating, heat the sesame oil over medium-low and add the garlic and crushed red pepper. Then, remove the tempeh from marinade with a slotted spoon and add to pan (reserving the marinade for later). Sauté for about 5 minutes, then add the mushrooms, kale, and marinade. Sauté another 5 minutes until the sauce has thickened. If it thickens too much, add a bit of water from the mushrooms. Stir in the green onions and remove from heat.Serve hot, over cooked rice or quinoa and garnish with sesame seeds and extra green onion.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: 4

Bob loves to eat his dinner from the Kong!

Dutch Word of The Day

I'm learning Dutch now along with German! Check out Duolingo to learn languages for free. I'm not affliated, I just love them!  Rice --> rijst (ryest) - with a slight rolling of the "r"

Good Deed of The Day

You've got to read this article from Vanity Fair on Sam Smith, co-creator of The Simpsons, feisty atheist, and a huge champion for animal rights who has been diagnosed with terminal cancer. What a huge inspiration.

Miso Soba Noodle Soup with Shiitake, Tofu, & Butternut Squash

RESTAURANT WORTHY soup right here. Finally! I sucked it up and actually made a proper dinner. Todd and I also took a couple of loads over to the new rental. It was a late night.

The Thimble Home doesn't feel right anymore.; all our plants and my artwork has moved to the new place. I mean really, what's a home without plants and personal art anyway? We both can't wait to be out of the Thimble Home. It served it's purpose and would of been a pretty perfect temporary stay except for a handful of things:

1. Our very, very loud motorcycling neighbor and the fourwheeling kids down the road.
2. The fact that an absolutely horrid, stale smoke smell has impregnated the walls and somehow seeped into all my clothes. Seriously the grossest thing ever. 
3. Our landlord, whom I'm pretty sure wants us out so she can demolish the place and build a duplex. Thus, the total lack of keeping up with repairs. 
4. The absolutely insane layout of the home. It's basically a tiny, wandering hallway.
5. No bedroom. No dishwasher. No lawn.
6. Serious water problems. Floor literally crumbling. Part of roof ripped off. Washer broken. Etc.

Those are the biggest issues. And of course, it has a few redeeming qualities as well. Mainly that it's situated on a fairly lightly trafficked road and it has a bit of privacy.

Anyways, thanks for letting me rationalize our move with you! Point is, I haven't really cooked anything substantial in about a week and I was maybe going a tad crazy. There's only so many bagels and bananas one can consume!

This soup was the perfect remedy. Miso, shiitake, tofu, kale, soba, and butternut squash all married together to help Todd and I keep our immunity robust during this stressful (and dusty!) time of chaos.

Whole foods, clean eating, and completely delicious. An umami-filled, restaurant-worthy, and hearty soup!

Miso Soba Noodle Soup with Shiitake, Tofu, & Butternut Squash

• Oven:
• 10 oz. extra firm tofu, diced
• 5 oz. frozen diced butternut squash (about 1 1/2 cups)
• sesame oil
• liquid amino acids or soy sauce
• Broth:
• 8 cups water
• 1 large piece of dried Kombu (optional)
• 1 oz. dried Shiitake mushrooms (or 8 oz. fresh)
• 2 Tbsp. minced fresh ginger
• 2 large green onions, sliced
• 1/4 tsp. (to taste) fresh chili paste
• 1/2 cup miso paste
• 1 Tbsp. lime juice
• Sustenance: 
• 1 bunch of kale, de-stemmed and chopped small
• 10 oz. dried soba noodles

Notes: Fresh butternut squash may be used instead of frozen, but the cooking time may need to be adjusted accordingly. Be sure that boiling the noodles is the very last thing prepared. They shouldn't sit, for they will stick together. 

Preheat oven to 375 F. Press the tofu if necessary and towel dry. Dice and scatter on a rimmed baking sheet along with the diced squash. Drizzle with sesame oil and liquid amino acids. Brush to coat evenly and bake at 375 F for 35 minutes. Add to the soup when done baking. 

Meanwhile, combine all the broth ingredients (excluding the miso and lime juice) in a large soup pot and bring almost to a boil.

Then, kill the heat and stir in the miso and lime juice, ensuring there are no miso clumps. 

Now, wash and rip or chop the kale into small pieces. Place in a microwave safe bowl and cover with a microwave safe plate. Zap on high for about 3-4 minutes, until fragrant, bright green, and limp. Set aside.

Pull the whole mushrooms and kombu out of the broth with a slotted spoon and carefully slice all into bite size pieces. Add back to the broth along with the cooked kale and stir. Careful not to burn your fingers!

Bring a medium saucepan to a boil for the noodles. Once boiling, add the dried noodles and cook for about 4 minutes until al dente. Drain, return to pot and coat with sesame oil to prevent sticking. 

To serve, place desired amount of soba noodles into a bowl and laden the soup over. Serve hot. 

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German Word of The Day: Moving --> Verlegung (pronounced: verleeh-gun)

Good Deed of The Day: This is so sad. One life for another in this case does not seem to be the appropriate action. Sign this petition to save the killing of this family's beloved furry companion, Nika the Husky. 

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