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! ♥

Stuffed Cabbage

Stuffed Cabbage

This was so good, and was an incredible hit with my Elflings. I didn’t expect them to like it so much, which made for a wonderful and awesome surprise.

Stuffed Cabbage
1 whole cabbage*
2 tomatoes*
1-2 cloves garlic*
olive* oil
cooked brown rice* or quinoa*
mixed vegetables*
salt and pepper* to taste
Vegan Besciamella*
spinach* leaves
minced parsley*
* = Organic

 Prepare your rice or quinoa ahead, and let them cool. Preheat oven to 375°F/190°C/Gas Mark 5. Slice your tomatoes thinly, and mince your garlic. Set aside. Clean and pat dry your cabbage leaves, then fill them with rice or quinoa and your choice of chopped/sliced mixed veg. I had some brown rice and veg (carrots, broccoli, minced cabbage, onions, green onions, green peppers, and garlic) stir-fry left-overs that I used. In a dish with a lid, pour a glug of oil into the bottom, and layer with tomato slices, a bit of minced garlic, and a few dashes of salt and pepper. Begin placing your stuffed cabbage bundles into the dish. You can pack them decently snug. Sprinkle with a little more oil (or not, it’s up to you), and layer with your remaining tomato slices and garlic bits. A few more dashes of pepper and salt, cover, and bake in the oven for 45 minutes. When it’s almost done, prepare your Vegan Besciamella. Remove the lid and ladle the besciamella over the cabbage bundles. Return to the oven for another 10-15 minutes to brown. Serve over a bed of spinach, drizzled besciamella, and a sprinkling of parsley. Enjoy!

Stuffed Cabbage

Baking away in the oven. 

Stuffed Cabbage

My middle Elfling quickly snapped this shot of her plate.