My (vegan) Mushroom Wellington

How perfect is to arrive at home after 3 hours of class and see this?

I'm being busy the last days and I'll be like that for at least the next 2 months. And I think that this sucks is very good! I just wanted to have more time to write here, but I can't complain. So I won't promise to write as much as I can, but I will do my best to keep posting.

Since I had the first Mushroom Wellington at Juice, I've being thinking about how they cook it. Of course I didn't get the recipe and I still like to go there to eat it, but some weeks ago I tried my own version of the dish and it was really good.

Recipe (to make 2)

Ingredients:
1 rectangular puff pastry
250g chopped mushroom
200g chopped tofu
1 vegetable stock cube (optional)
1 chopped onion
1 tablespoon olive oil
2 (or 3) tablespoon shoyo
herbs

Pre-heat the oven (220ºC). Put the oil in a pan and heat it for a minute. Add the chopped onion (and garlic if you want) and let if fry until it turns gold. Add the chopped mushrooms and tofu and let them fry for 2 or 3 minutes. Add the shoyo and the stock cube and the herbs fry everything for another 3 or 4 minutes. The most important thing here is to make sure that the tofu is soaking the shoyo and the herbs. Cut the puffy pastry in the middle, making two small rectangles. Put the two slices in a nonstick tray. Add half of the mushroom and tofu mix in the middle of one puffy pastry slice and make the same with the other half. Close them and use the fork to make sure the that the edges are really well closed. Put the tray in the oven for 20/25 minutes.


I served my vegan Mushroom Wellington with white rice, black beans and tomatoes and let a little bit of the mix to decorate the plates.

Vegan vanilla with peanut butter cupcakes
that I baked for an order last week

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Receita do VEGAN MUSHROOM WELLINGTON em PORTUGUÊS:

Originalmente, o Beef Wellington é um prato à base de carne muito popular no Reino Unido. Aqui em Dublin, o restaurante vegetariano Juice faz uma versão vegana do prato, usando cogumelos e tofu. Resolvi fazer a minha versão dele e aqui está a receita, que faz dois:

Ingredientes:

1 massa folheada retangular (aqui é fácil achar a massa vegana pronta para comprar)
250g de cogumelos fatiados
200g de tofu cortado em quadradinhos
1 cubo de caldo de legumes (opcional)
1 cebola fatiada (ou, caso prefira, bem picadinha)
1 colher de sopa de azeite
2 (ou 3) colheres de sopa de shoyo
Tempero a gosto (eu uso sempre salsa e pimenta)

Aqueça o forno (220ºC). Coloque em uma frigideira o azeite e deixe esquentar por 1 minuto. Acrescente a cebola (e também alho, se você desejar) e deixe fritar até que ela fique dourada. Adicione os cogumelos e o tofu e deixe fritar por 2 ou 3 minutos. Adicione o shoyo e o caldo de legumes e deixe fritar, mexendo de vez em quando, por outros 3 ou 4 minutos. O mais importante aqui é fazer com que o tofu pegue o tempero, principalmente do shoyo. Parta a massa folheada no meio, em duas partes. Coloque-as em uma forma (ou tabuleiro) não aderente. Adicione metade do recheio em cada uma delas e feche a massa. Use um garfo para fechar bem as bordas. Leve ao forno por 20/25 minutos. Eu servi o meu Wellington com uma combinação bem brasileira de arroz, feijão e salada de tomate!

Tofu party

My title today is a reference from another blog that I love to read (I think I'm in love with the blog names): Tofu Party! Last week we cooked a lot of meals using tofu and it made me remember how I love to eat tofu. I know many people that hate tofu and I can understand, when it's not well done it tastes like nothing. But there are some amazing recipes using tofu and make your own tofu party.

I'll post about 3 recipes (I don't have the quantities for them so they won't be the recipes, just some ideas):

* Penne with white tofu sauce: I don't know why but I can't eat pasta almost everyday anymore. I was used to it but for the last weeks I just cannot. But I could eat this one. The only difference was the sauce (I chose penne for the pasta but you can use your favorite one). To make the white sauce I used vegetable oil (less than one teaspoon, just to fry the garlic and onions), sliced garlic, onions, vegetable stock cube, soy cream (Provamel) and scrambled tofu (it was the first time that we bought the organic one from Clear Spot ant it's delicious). Add the oil, garlic and onions and cook for 2 minutes, just to let them "blonding". Add the stock cube (with a splash of water), the tofu and let it cook for another 2 or 3 minutes. Add the soy cream. Another minute and it's done. Add splashes of water if you think it's too much concentrated.



* Basic scrambled tofu: for this I used a lot of garlic and onion (one thing that I really love in Brazilian cuisine is that we use them for basically everything!). Fry them for 2 minutes. Add the scrambled tofu (if you prefer you can use some tofu big pieces too) and let it fry for 5 minutes, stirring often. Add one teaspoon of turmeric and mix to incorporate and cook for more 2 or 3 minutes. We ate it with rice and beans and roasted potatoes.

* Zucchini and mushrooms frittata, my favourite one, inspired at the new book of Isa Chandra, Vegan Brunch. We used the "Curried Cauliflower Frittata" recipe but instead of the cauliflower we used zucchini and mushrooms. It was so delicious. Everybody must have this cook book.