Pasta with Mushroom Ragu


I saw a chef on television make a mushroom dish called “ragu”. I never heard of ragu but I love mushrooms so I made up my own and just devoured it for lunch. I used macaroni pasta because that is what I had in my house but you can use any shape, really, it’s pasta!

serves 2

3 shallots
1 clove of garlic
1 cup of mushrooms
1/4 cup white wine
1/4 cup cashew cream *
Pasta (enough for 2 people)

Get the pasta going.

Dice the shallots and mince the garlic. Place into a pan with olive oil on medium to low heat. Let the shallots and garlic start to soften.

Slice the mushrooms. After a few minutes, add the mushrooms to the pan and let them brown. Then add the white wine and cook down for a minute (to cook out the alcohol) and then add the cashew cream. Cook for another minute until the sauce thickens. Season with salt.

Toss with pasta. Enjoy!

* Cashew Cream (makes more than you will need for this recipe)
1 cup cashews (soaked overnight)
Water, about a cup

Soak cashews overnight and then drain the water. Add to the Vitamix or blender with enough water to cover the cashews. Let it go until the cashews become creamy. Add more water, if necessary.

Use the cashew cream plain for this recipe or add few shakes of nutritional yeast. The rest can be made sweet with agave and vanilla for a dessert topping or savory with lemon juice for sour cream.

Mushroom and Green Pea Risotto


When I was little my mother used to make us rice with peas and mushrooms. I am a little embarrassed to say that she actually microwaved a Green Giant “Rice Medley”, a frozen concoction full of salt, oil, and other unrecognizable ingredients but that was the way it was in the ’80s, the height of convenience foods. Anyway, it was salty and creamy and we loved it but not enough for me to even think about buying it today. So, here is my grown up, vegan version that is perfect for both adults and kids alike.

Remember, risotto is way easier than it sounds. It takes a little time and attention but it is totally worth it. The starch in the rice creates a creamy and velvet-y texture. All of the flavors are there and a creamy sauce too!

1 onion
1 shallot
1 clove of garlic
1 box of mushrooms (today I used cremini, I also use regular white button mushrooms)
1 cup Arborio rice
1 cup white wine (anything you like to drink or cooking wine works too)
4 to 5 cups water
1 cup frozen green peas
S and P
Olive oil

Dice the onion, slice the shallot, mince the garlic and slice the mushrooms.

Sauté the onion, shallot and garlic in olive oil in a large skillet with sides. When the onions are translucent, add the mushrooms and sauté until just browning.

Heat the water in pot with a spout. Let the green peas sit out to defrost.

Add the rice to the onions and mushrooms and stir around until coated and translucent, about a minute. Bring the heat up to medium high, add the wine and stir often until it is absorbed. Then add about cup of water and stir until that is absorbed. Keep adding the water by the cup and stir often until it is all absorbed. Add the green peas and stir into the rice.

The risotto is ready when it is creamy and fluffy. The best way to know if it is done is to taste it and make sure the rice is cooked through. If it is not, heat up more water and go through the process again.

Season with salt and pepper. Enjoy!

Warm Mushroom, Asparagus & Artichoke Salad


I make this for lunch when I am home by myself because it is so easy and my husband does not eat mushrooms, asparagus or artichokes.

1 small shallot
1 cup of mushrooms
1 cup of asparagus
6 artichoke hearts
Olive oil
Bunch of fresh parsley
The juice of 1/2 a lemon
S and P

Slice the shallot. Add a small amount of olive oil to a pan along with the shallots and sauté on medium until just softening.

Clean the mushrooms (brush with a paper towel, no water), slice and add to the pan. Cook until just turning brownish. Cut the asparagus into small pieces and add to the pan. Cut the artichoke hearts into quarters and add to the pan. Chop the parsley and mix with the vegetables.

When the asparagus have turned bright green, squeeze the fresh lemon juice over the top and enjoy!