Noodles with Greens and Rushmoon Sauce ♥

Noodles and Rushmoon Sauce

My Elflings love noodles, and their most recent, favourite dish was the “Noodles with Greens and Rushmoon Sauce” I made the other day. My middle Elfling commented that “…it reminded her of the mushroom sauce she used to have at her Oma’s house, only better. But please don’t tell that to Oma.” 

Rushmoon Sauce
¼ C safflower* oil
1 punnet of mushrooms*
½ C flour*
1 medium onion*
2 Tbsp coarse mustard*
2 C water
2 cloves garlic*
2-3 green onions*
salt and pepper* to taste
* = Organic

∴ Clean the mushrooms, then slice them thinly. Heat oil in a skillet over medium heat. Add mushrooms to the hot oil and saute until they begin to shrink. While the mushrooms are sauteing, dice your onion, mince your garlic, and chop your green onions. Add your onions and mustard to the mushrooms and continue to saute. Add your flour and stir well. Slowly add your water (1 Cup at a time) and stir well to avoid lumps and sticking to the bottom of the pan. Once you’ve reached the desired consistency (alternating between adding water and/or flour), stir in your garlic, green onions, salt and pepper. Serve over noodles, rice, quinoa, etc. Enjoy! ♥

Noodles and Rushmoon Sauce

Sauteing rushmoons smell soooo good to me. ♥


Berbere Beans and Rice

Berbere Beans and Rice

I got a recipe for Spicy Ethiopian Red Lentil Stew from Katie @ Not Your Parents’ Granola this past Vegan Food Swap. She also included some intoxicating, wonderfully fragrant Berbere, a spice common to Ethiopia. I couldn’t wait to try it, and I honestly couldn’t stop sneaking whiffs of the stuff. Delish! I finally made Berbere Beans & Rice with the aforementioned recipe, with only a few minor adjustments.

Berbere Beans & Rice
2 tsp safflower* oil
1 large, chopped onion*
1 Tbsp minced ginger*
2-3 cloves garlic*
2-3 diced tomatoes*
1 Gala apple*
1½ tsp Berbere spice
3 C water
3 C cooked beans*
salt and pepper* to taste
1 handful parsley*
cooked brown basmati rice*
* = Organic

∴ Prepare your beans to tenderness ahead of time, drain, and set aside. Heat oil over medium heat. Add onions and saute until they begin to turn translucent, stirring occasionally. Mince garlic and chop the apple while the onions saute. Add ginger, garlic, tomatoes, and apple bits. Stir to combine. Add the Berbere spice, and continue stirring. Pour in your beans and water. Stir to combine. Simmer for about 30 minutes, stirring occasionally to avoid sticking and burning. Season to taste, and add minced parsley. Serve over rice. Enjoy!

Berbere Beans

They smelled so good cooking! ♥

Red Heart

Thank you again for this recipe and the Berbere spice, Katie. It’s really wonderful. ♥ *squishy hugs*


Vegan Pizzas

We made pizzas for supper again tonight, and I just love how they turned out. This dough hasn’t let me down yet. Woot! We kept it simple with a guac schmear, diced tomatoes, spinach, and a little bit of Daiya mozza shreds. I was careful to have a ¼ of each pizza free of all Daiya, because my middle Elfling is really not a fan.

Vegan Pizzas

The first two, just prior to a 15 minute bake. Yummy! ♥

Fart Sandwich FTW!

Fart Sandwich

I made some dinner rolls the other day with my Bread ♥ Recipe, and they turned out great. We had Feijão Preto e Arroz for dinner that night, so the rolls would be nice for sopping up some of the bean sauce… or so I thought. The elder of my twinnigans put together her very own, special little conglomeration: a Fart Sandwich! Super-yummy and super-funny, especially if you or your Elflings have silly/potty humour.