VN Virtual Networking Event
Thank you for attending the Vegetarian Nutrition DPG 2021 Virtual Cooking Demo featuring Chef Nina Curtis.
Date: Thursday, October 14, 2021
1 CPE pending approval
Sauteed Marinated Royal Trumpet Mushrooms
Each recipe will typically make about 4 servings
- 1/4 cup extra virgin olive oil
- ½ pound royal trumpet mushrooms, halved lengthwise
- ½ medium, finely diced white onion
- 1/8 cup balsamic vinegar
- 1 ½ tablespoon thyme
- 1 ½ tablespoon sage
- 1 tablespoon minced rosemary
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon chickpea miso
- ¼ teaspoon freshly ground black pepper
In a large bowl, combine all the ingredients except the mushrooms and whisk until mixed well.
Add the mushrooms to the marinade and coat well. Let marinate overnight in the refrigerator.
Add just enough grapeseed oil to a sauté pan to make the pan glisten, place over a medium heat. Add the mushrooms and cook, turning the mushrooms occasionally, until the mushrooms are tender, about 5 to 7 minutes. Garnish with chives and serve warm.
This mushroom dish goes well with so many vegetable dishes as the one I've included here.
Roasted Sweet Potato Parsnip Mash
Each recipe will typically make about 4-6 servings
- 3 pounds sweet potatoes
- ½ pound parsnips, cut in half
- 2 tablespoons vegan sour cream
- 2 tablespoons vegan butter
- 1 tablespoon white miso (chickpea)
- ¼ teaspoon cinnamon
- 1/8 teaspoon turmeric
Preheat oven to 400 degrees F.
Place sweet potatoes and parsnips on a lightly greased baking sheet. Make three slits in each sweet potato and lightly sprinkle seal salt over the sweet potatoes and parsnips. Roast until fork-tender, 50 to 60 minutes. Remove from the oven and let cool.
Peel the sweet potatoes and the parsnips, transfer to a large bowl and mash. Add the vegan butter, sour cream, miso, cinnamon and turmeric and stir well. Place mixture in a blender vessel and blend until creamy. Serve warm and lightly sprinkle with a dash of cinnamon.