'Cream' of Carrot Soup

SO - when I bought my GIANT bag of carrots at the wholesale club..... I should have done a better kitchen inventory - because I found I already HAD a bag of carrot. Since we are not cooked-carrot-eating-folks.... I went on a quest for WHAT to do with all the carrots..... here's what I found - my altered version:

• 12 carrots - peeled and sliced
• 2 medium onions diced
• 1 potato (with skin) diced
• 2 T vegan butter
• 4 c veggie broth
• 1 can LIGHT coconut milk
• 1/8 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp fresh, chopped rosemary (or 1/2 tsp dried)
• salt and pepper to taste....

1. Melt butter in a soup pot over medium heat. Add onions and cook until soft.

2. Add carrots and potatoes. Cover in veggie broth and cook until veggies are soft (20-30 minutes depending on how small they are sliced)

3. Add remaining ingredients.

4. Puree using either an immersion blender or in small batches in a blender.

I served this soup with croutons and a side of whole wheat rosemary and olive pile bread. Totally YUM. Enjoy!

Cashew Ricotta

4 oz RAW cashews
1/4 c lemon juice
2 T olive oil
3 cloves garlic
1 lb firm tofu drained 
1/3 c nutritional yeast
2 tsp dried basil 
2 tsp salt
1/4 tsp black pepper


1. Process cashews, lemon juice, oil and garlic until creamy. Scrape bowl often.


2. Crumble 1/4 tofu and process.


3. Repeat until all tofu is blended into nut mixture.


4. Add spices and mix well.

Lasagna

Made this for dinner last night. Got a 'thumbs up' from the ENTIRE family..... so, had to share....


- Marinara sauce of your choice (jarred, fresh - whatever) - about 4 cups
- Cashew ricotta (recipe posted on blog)
- 1 lb lasagna noodles 
- soy mozzarella cheese - about 2 c shredded
- parm replacement of your choice (there are dairy free varieties, some folks use nutritional yeast.... I used 1/4 c almond slivers, 1 T toasted sesame seeds, 1/4 tsp salt and 1/4 tsp lemon zest - processed together... pretty yum...)
- 2 c frozen spinach - defrosted and pressed to removed excess liquid (a tofu press is amazing for the job!!)


Preheat oven to 375'


1. Pour about 1/2 c of marinara into the bottom of a 9x13 lasagna pan.


2. Cover with 5-6 noodles.


3. Layer 1/2 of the cashew ricotta, 1 c of spinach, a layer of shredded soy cheese - and a thin layer of your fav parm replacement.


4. Cover with about 1/3 of the remaining sauce.


5. Repeat steps 2-4.


6. Top with remaining noodles. Cover with remaining sauce. Sprinkle remaining mozzarella cheese and a layer of parm replacement. 


7. Cover TIGHTLY with foil. Bake for 30 minutes. Uncover and bake another 15 minutes. Allow to cool about 15 minutes before serving.

Whipped Cream

SUPER SUPER easy! 


First, take a can of 'full fat' (not light) coconut milk and put it in the fridge over night. Open and removed the SUPER thick coconut cream from the top of the can. (The leftover water can be saved for a drink... or to make a smoothie....)
Whip the cream with a dash of cinnamon, 1 T of agave nectar and 1/4 tsp vanilla....


THAT'S IT. A dairy free whipped topping that is super yum. Any leftovers do need to be stored in the fridge..... if you have any.


Enjoy

PUMPKIN ICE CREAM!!!

YES!!! Pumpkin ice cream. This was a recipe that we are using as a filling for fall ice cream sandwiches...  For this recipe - you do need an ice cream maker - but I am assuming you could go with the coffee can or plastic bag project with the kids, too .. . . . .

1 can coconut milk (I used light - and it came out just fine)
3/4 c pumpkin puree 
1/4 c pure maple syrup 
1/4 c agave nectar
2 tsp pumpkin pie spice


1 . Mix ingredients in a bowl until well combined
2. Follow directions for your ice cream maker....


As I said - this is part of a larger project to make some ice cream sandwiches.... unfortunately, we 'sampled' a tad too much and will have to make a fresh batch the complete our project ;)

Tofu Omlelet . . . .

I used this recipe and made wraps. I am going to post as omelet - but we used the tofu, veggie strips and made a breakfast wrap. I made enough for a few more days..... thinking a wrap tomorrow with the tofu, spinach, mushrooms. onion, kalamata olives and a splash of greek dressing.....

2 cloves garlic
1 pound silken tofu - drained
3 T nutritional yeast
2 T olive oil
1/2 tsp tumeric
1/2 tsp tsp black pepper
1 tsp salt
1/4 tsp onion powder
1 T tahini 
1/2 c chickpea flour
1 T arrowroot


1. Blend garlic, tofu yeast, olive oil and spices in a food processor until smooth.
2. Add chickpea flour and arrowroot - puree, scraping down sides, until blended.
3.Preheat a nonstick pan over medium heat. Spray with a thin coat of olive oil.
4. Pour 1/2 c of batter into the pan. GENTLY spread with a spatula until about 6 inches circle. 
5. Let the batter cook for about 5 minutes. The top will become a darker matte yellow. Flip and cook for about 2 minutes. Remove from pan.


NOW - you can serve this as an omelet with the filling of your choice, as a wrap - be creative. Think VEGGIES! Enjoy.


NOTE: IT IS SUGGESTED TO USE KALA NAMAK - AN INDIA SALT. I DID NOT HAVE THIS ON HAND, SO I USED REGULAR SALT. I DID ORDER SOME AS THE SALT ADDS A FLAVOR SIMILAR TO EGG YOLKS... MIGHT BE WORTH A TRY!!

Vegan Pumpkin Pie

ah yes - its fall - its pumpkin time!!!! here's a twist on a holiday staple 

1 pie crust
12 oz silken FIRM tofu - drained
2 c pureed pumpkin
1/2 c agave nectar
1/2 c brown sugar (packed)
1/4 c cornstarch
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves




1. Blend tofu, and pumpkin in  a food processor. Scrape down sides as needed.
2. Add remaining ingredients (OK - for you smarties - obviously, not the PIE CRUST) and blend until smooth. Scrape the sides as needed. 
3. Pour mixture into pie crust
4. Bake at 350' for about 45 minutes - or until the crust is golden brown.
5. Cool to room temperature. Chill for 1 hour. ENJOY!!

Honestly - we skipped to chill part and ate it warm..... I was shocked how good it was given my dislike for tofu..... two thumbs WAY up for this one, kids!!!

Vegan Sausage

SO - my younger 2 kids like the frozen veggie sausage patties. Which is GREAT because neither are too into food. DOWNSIDE - those things are silly money given how much you get!! $4+ for 6 mini patties.... so, I am on a mission. There seem to be 2 general varieties - ones made with beans, one with TVP. Today I tried to make TVP style patties.... they browned nicely - held their shape. Nice favor - not as firm of a texture as 'real' sausage - but tasty. Would be great as a breakfast sandwich!!

1/2 cup textured vegetable protein

1/2 cup boiling water

1/4 cup vital wheat gluten 

1/4 cup ground flax seed

1/4 cup oat bran or 1/4 cup wheat bran

2 T nutritional yeast

2 tsp garlic powder

1 tsp onion powder

1/2 tsp sage

1/2 tsp ground fennel

1/4 tsp white pepper

1/8 tsp cayenne pepper

1 tsp salt

2 tsp sweet paprika

1/4 cup water

1 tsp liquid smoke

3 T Braggs 

1 T maple syrup

1/4 tsp molasses

oil (for frying)

1. Mix boiling water, Braggs and liquid smoke. Pour mixture over TVP and set aside until liquid is absorbed - 5 to 10 minutes.

2. Mix all dry ingredients - including spices.

3. Add dry ingredient mix to the TVP - mix well.

4. Add the maple syrup and molasses to the 1/4 c water - mix well. Add this the the TVP mixture. 

5. Form into balls and flatten into patties. Fry in a little olive oil until golden brown. Enjoy.

Hot and Sour Soup

I KNOW it's summer - but it was cool the week of the hurricane and I was craving soup.... I mentioned this recipe to my neighbor thinking I had posted it already - and noticed I had not - so, here it is. No eggs keeps in vegan. Add the eggs if you way to just go vegetarian.... Here's how I make it.

14 oz tofu (this time I had the cubed tofu - so I used it for this recipe... perfect bite sized pieces..)
1 3/4 c water
1 oz dried shiitake mushrooms (I buy mine in bulk - dried SLICED mushrooms and break them up into smaller pieces for the soup)
4 c veggie broth
1/4 c white vinegar
2 T soy sauce (I use Braggs instead)
1tsp chopped ginger
3/4 tsp white pepper (yes white - not black...)
2 tsp sugar
1-2 cloves minced garlic (use 2 if they are smaller or one large clove)
2 1/2 T cornstarch
1/2 c canned bamboo shoots
1/2 c green onions


1. If using a block of tofu - drain and chop into bite sized pieces. I prefer to fry mine in a pan sprayed with olive oil until they are golden brown. It is usually not fried first - its just how I prefer it


2. Boil 1 1/2c water. Add the mushrooms and let stand about 30 minutes


3. Put next 6 ingredients into a pan and bring to a boil. Simmer for 10 minutes.


4. Drain mushrooms and add to pan.


5. Combine 1/4 c water and the cornstarch. Mix well.


6. Add mixture, tofu and bamboo shoots to soup.


7. Served topped with crispy chow main or rice noodles and green onions.


NOTE: This last time I substituted a can of bean sprouts for the bamboo shoots. Totally yum.

"Phil approved" Buffalo Tofu

SO - mission of the day - after having Buffalo Tofu for the first time - was to try and create my own.... I also used my neighbors as guinea pigs....  so - this recipe is Phil approved... and he doesn't even like tofu ;) so, here it is:

1 block of EXTRA FIRM tofu
1/4 c whole wheat flour
1/4 c cornstarch
1 tsp powdered vegan chicken broth
1/2 tsp cayenne powder * if you are delicate and need less spice - go with 1/4... brave - go with a full tsp
3/4 tsp garlic powder
1/2 tsp salt
1/4 tsp white powder
3/4 c plain unsweetened non dairy milk - I used soy
1/2 c cayenne pepper sauce
olive oil


1. Press and drain the tofu. I have a tofu press - so I used that. I then cut the tofu into slabs and drained again my covering with paper towels and a weight. A cast iron frying pan works pretty well.

2.Mix all the dry ingredients in a large bowl.

3. Once the tofu has been drained about 20 minutes, cut into appetizer sized pieces.

4. Heat a layer of olive oil in a frying pan.

5. Dip each piece of tofu into the milk - and then the bowl with dry ingredients careful to fully coat each piece. Transfer to the frying pan. Cook until golden brown. I prefer to use medium to medium low heat. Be careful not to burn your tofu - it should be a nice golden brown. Add more oil if needed.

6. Once your tofu is to the crispiness you like - add the pepper sauce. I used a pre-made wing sauce - but a homemade sauce recipe will be on my to do list.

7. Serve with a nice vegan ranch dressing. Enjoy....

Potato Salad

Everyone has a recipe - this is one :)

5 lbs red bliss potatoes
1-2 seedless cucumbers (depending on size) cut into small chunks
1/3 c FINELY CHOPPED red onion
1 c vegan mayo (see recipe if yo have none on hand)
1/4 c olive oil
1/3 c rice vinegar
1 T sugar
2 tsp dried dill
2 tsp salt
1 tsp black pepper
1 large carrot - peeled


Cut potatoes into chunks. Boil until easily pierced with a fork - but not TOO soft. Drain and rinse under cold water. 


While the potatoes cool, mix the mayo, vinegar, oil, sugar, dill, salt and pepper. Whisk to a smooth consistency. Add the onions and cucumbers. Chill while the potatoes cool. 


Once the potatoes are cool - fold in the dressing with the cucumber and onions. Grate the carrot into the salad and fold in. Cover and chill. 

Vegan Mayo - success at last

After a few serious FAILS - I think I found one that works. I tried it on the family last night and got thumbs up from all the lil people!!


1c PLAIN unsweetened soymilk + 2-3 T
3T apple cider vinegar
1/4 c canola oil
1 tsp lemon juice
2 tsp agave nectar
1 tsp dry mustard
1 tsp salt
1 T cornstarch


Combine the 1/4 c milk and vinegar. It will curdle - don't worry, it's supposed to happen


Add remaining ingredients EXCEPT the 2-3 T milk - save that for the last step


Blend with an immersion blender


Microwave for 1 minute. It WILL bubble up - so be sure your container is large enough to avoid a hot mess


Remove and blend again. Return to the microwave. Blend 1 minute.


Remove and blend. Heat another minute.




Allow to fully cool.


A skin will form - so once cooled, blend again. Use the additional soymilk to create the desired consistency. My 'tasters' found the recipe to be a little too thick - we used about 2 T and blended to perfection.

Seitan Loaf

I just made this last night - if you are a lil iffy on the texture of homemade seitan - this is a lil more dense - totally yummy!! Once done it can be used in a stew, stir fry, pot pie - sliced with friend onions in a sandwich.... be creative!

SEITAN LOAF


3/4 rinsed canned white beans
1/4 c soy sauce
1 T olive oil
1 1/4 c veggie broth
2 c vital wheat gluten
1/2 c nutritional yeast
1 1/2 T onion powder
2 cloves garlic - crushed or minced
1 1/2 tsp salt
1/4 tsp white pepper


Blend spy sauce, broth, oil and beans in a food processor until smooth.


Combine remaining ingredients in a bowl. Add the wet mixture. Knead 3-5 minutes. Shape into a loaf.


Wrap loaf in OILED foil. Place in a baking dish with 1 inch of water in the bottom. Bake at 350' until firm - approx 1 hr 45 min.

LESLIE'S FAMOUS GAZPACHO

NOW - Leslie will tell you this is NOT her recipe - but a friend's. My kids call it 'Leslie's Famous Gazpacho' - and - YES - my kids eat this :)


SO - this is a slight variation to the famous recipe. Its left chunky - is VERY filling - and simple.....


LESLIE'S FAMOUS GAZPACHO


3 -5 Roma tomatoes 
1 LARGE green pepper
1 cucumber
1 avocado
1 small red onion
46 oz tomato juice
5T red wine vinegar
2-3 tsp salt (depending on the saltiness of the tomato juice)
1/2 tsp pepper
Tabasco sauce to taste


From here - its pretty simple. The red onion I dice into TINY pieces. The other veggies - seed and and chop. Mix all ingredients. You could puree - but it's fab as is. CHILL for about 4 hours. Serve with croutons and a bit of sour cream. As I said before - I have not found a decent vegan sour cream - so I use a lil fat free sour cream. Super yummy. Super healthy. Cannot beat it on a hot day. 

Tofu Scramble

I think I told Lu 1,000 years ago I would post a recipe for this - and never did. I NEED to say I am not a 'tofu lover'... I really do not like it much - but I love this recipe. I made it yesterday and it HIT me - so - sorry to Lu - here it is:


SCRAMBLED TOFU


1 onion - diced
2 cups of sliced mushrooms - whatever  you fancy
3 cloves garlic
1 pound of drained extra firm tofu
1/3 c nutritional yeast
1/4 c lemon juice
2 peeled and grated carrots


SPICE BLEND


2 tsp ground cumin
1 tsp crushed thyme
1 tsp paprika
1/2 tsp tumeric
1 1/2 tsp salt
1 tap curry - or more to taste :)


Saute onions in olive oil until softened
Add mushrooms - cook another 5 minutes
Add garlic - cook another 3 minutes
NOW - add the spice blend and mix well. Add water to deglaze the pan. Its BEST if you use a cast iron pan :)


NOW - crumble your tofu... this should be in chunks. Cook until it starts to brown. If it sticks - add some water. I like the texture better if the tofu is slightly browned.... OK - so once its cooked to your liking - add the lemon juice. Mix in the nutritional yeast... If its a little dry (thanks to the yeast) add a little water. 


At the end - fold in the grated carrots. Nice splash of color and some extra veggies. I have also added spinach or zucchini to this recipe - extra veggies is always good,

Mujaddara

In an article about 'Meatless Monday' - this dish was mentioned. It is SUPER simple - and SO tasty. This is one I do not go vegan on - it really needs to be topped with yogurt to complete. There are a few different spellings. Obviously, this is a Middle Eastern dish. I am definitely making this tonight! Or... maybe for lunch....

 Mujaddara


1 LARGE onion - the more the merrier in this dish
1c brown lentils
3/4 c long grain rice (basmati is yummy)
4 c water
1 tsp salt
2 T cumin
dash of cinnamon

• First, caramelize the onions. You really want a nice, rich brown.
• Put the onion, rice, lentil, salt and water into a pan. 
• Cook over medium low heat about 40 minutes - stirring occasionally
• After 4 minutes - add cumin and a dash of cinnamon
• Cook for about 15 minutes more. Add more water if needed. You want the lentils to be soft.

This dish CAN be served with sour cream on top - but SHOULD be served with PLAIN yogurt. I use fat free Greek yogurt. If you some nice extra flavor, you can:

• Top with additional fried onions. These fry until a little crispy for texture
• I am a BIG fan of berbere. Adding a tsp... or more... gives this dish a KICK.

Enjoy!!

Curried Tofu - that's right, TOFU dammit....

• 1/2 cup sugar
• 1/2 cup vinegar
• 1/3 cup ketchup
• 1 T soy sauce
• 1/2 tsp ground mustard
• 1/2 tsp paprika
• 1 T curry powder
• 1 tsp salt
• 1/4 tsp pepper
• 1 clove of garlic - minced
• a few dashes of Tabasco - to taste

Mix all ingredients. Marinate drained extra firm tofu - cut into 'steaks'. I did mine overnight. 

Tofu can be either fried (yum) or grilled 

Stir Fry with Quinoa, Pineapple and Cashews

For this, you need to prepare the quinoa in advance. It can be done a day in advance.

To prepare quinoa:
1 c RINSED quinoa (there is a brand that is pre-rinsed)
1 c cold water
1/2 tsp soy sauce
1 c pineapple juice (I use liquid from canned pineapple juice here)

Combine ingredients. Bring to a boil. Lower heat and cook 12-14 minutes until liquid absorbed. Uncover, fluff and let cool.

To prepare stir fry:
1/2 c RAW cashews
1/2 onion - diced
3 T peanut oil
2 cloves garlic, minced
2 tsp minced ginger
1 red bell pepper - diced
1 c frozen peas
2 c pineapple
3 T soy sauce
3 T veggie broth
1 T mirin
a few dashes of Tabasco

Lightly toast cashew in a non-stick pan (low heat, about 5 min), remove from pan

Add peanut oil, onion and garlic until liquid is released. Add ginger. Cook for 2 min.

Add peppers and peas. Cook until pepper softens. Add pineapple, cashews and quinoa.

In a small bowl, combine soy sauce, veggie broth, mirin and a few dashes of Tabasco.

Pour mixture over stir fry. Stir to coat all ingredients. Continue to cook until quinoa and pineapple are hot.

Enjoy.

Kale Chips

Not my recipe - a friend posted. I made this morning (yes - I was cooking kale at 8am).... pretty easy - pretty yum.

Simple - tear kale into bite size pieces and put into a bowl. Toss with a drizzle of olive oil and salt. Bake at 350' 10-14 minutes. Be sure NOT to burn. Mine were crispy - but still green. Enjoy!

Corn 'Chowda'

I only post the good recipes - thus, the silence lately ;)
Once again, Nichole was over for lunch - and I made another soup - a nice vegan 'chowda'

Corn Chowda


1 large onion
2 stalks celery
4 potatoes
3-4c frozen corn
4c veggie broth
5T vegan butter
5T flour
2c plain, unsweetened soymilk
2 bay leaves
1tsp thyme
salt and pepper to taste

• wash and dice potatoes - add to veggie broth with bay leaves and boil until tender
• dice onion and celery - fry until softened, add to veggie broth and potatoes
• in a separate sauce pan,  melt butter
• whisk in flour with a fork - stir until thickened
• SLOWLY add in soy milk - whisking to avoid clumps
• cook another 4-5 minutes until thickened
• add the soy mixture to the potato and veggie broth
• add the frozen corn and thyme
• once the corn is fully cooked - add salt and pepper to taste
• enjoy

'Whole Foods' Inspired Fried Sesame Tofu

SO - A fav when I hit Whole Foods is the yummy sesame tofu you can get at the deli. It rarely makes it home. Even the kids like it. I have tried a few recipes. This is a variation of what was supposed to be the actual recipe - but it didn't seem right.... BUT - this is pretty yummy. I think I should also note - I am not a big fan of tofu. I know some people love it - and I do use it in some recipes - but its not my fav. So, here you go:

14ounces extra-firm tofu
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons finely chopped ginger (I used minced)
2 tablespoons sesame oil (not toasted)
2 tablespoons rice vinegar
2 cloves finely chopped garlic
1teaspoons red pepper flakes
1/4cup sesame seeds, lightly toasted


First - you have to drain and press the tofu. I recently bought a tofu press - which I also use to drain spinach. Good investment...


Combine the honey, soy sauce, ginger, sesame oil, rice vinegar, garlic and pepper flakes in a small sauce pan. Simmer - then remove from heat.


Instead of 'deep frying' the tofu, I cut it into pieces and pan fry using a non-stick pan and a little olive oil. I used medium heat. It did take a little while to get a nice golden brown - but seemed better than deep frying. Once golden brown, I placed on paper towels to absorb extra oil.


Next, coat with some of the sauce and sprinkle with sesame seeds. Use the remaining sauce for dipping.


Yum

Squash Souffle and Carrot Souffle

My plan is to do a few recipes a week - but I got a request for the carrot souffle. I figured I would post them both.  Neither is a vegan recipe... maybe that will be my next mission. Hmmmm

Squash Souffle

• 1 good sized butternut squash (thinking you could really use any squash, though)
• 3 eggs
• 1/2 c sour cream
• 1/4 c sugar (brown would add a nice flavor)
• 1/4 c butter
• 1/4 c flour
• 1 tsp sage
• 1 1/2 tsp baking powder
• 1/2 tsp nutmeg

First, fully cook the squash - peel, cut into chunks and steam until tender.

Let it cool a little. Process until smooth. Add eggs.

Add remaining ingredients

Pour into casserole pan and bake at 350' for one hour. 

This is a huge hit. Even kids (and not just MY kids) like this....

This next one I made for Easter one year. Had the family and a few neighbors over. BIG hit :)

Carrot Souffle

• 2lbs carrots - peeled and chopped
• 3 eggs
• 1 cup sugar - I made with white as called for in recipe - will DEF use brown next time
• 1 1/2 tsp baking powder
• 1 1/2 tsp vanilla
• 1/4 c flour
• 1/2 c melted butter
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 T orange juice
• pinch of salt

you can top with powder sugar - or use recipe that follows..

Boil carrots until tender. (about 15 min)

Process until smooth. Add remaining ingredients.

Pour into LIGHTLY greased casserole pan.

If using topping recipe, sprinkle over top.

Bake at 350 for 1 hour.

A cool topping if you want to be fancy..

• 2/3 c brown sugar
• 2/3 c chopped pecans
• 1/3 c flour
• 3T butter

Combine all ingredients and sprinkle over souffle before cooking.

Enjoy.

Mushroom Soup

I made this recipe when my friend Nichole came for lunch. Served with fresh wheat bread. I had only used coconut milk to make ice cream before this.... I loved the creaminess it added - but still keeping it dairy-free.

Mushroom And Coconut Milk Soup

• 1 Leek Chopped
• Dried Shiitake Mushrooms - the amount depends on your preference - I like a lot of mushrooms - but about an ounce
• 2 Large Portabella Mushrooms (original recipe called for 8oz Cremini - I had Portabella on hand)
• 2 cloves of garlic - minced
• 3 cups veggie stock
• 1 can coconut milk - I used lite - lower fat, less calories
• fresh pepper

First, I covered the dried mushrooms in boiling water (about a cup for an ounce). I saved the liquid for soup. Strain either with wet cheesecloth or a damp coffee filter to remove any grit.


Saute the leeks. Add the portabella mushrooms and garlic. Cook until liquid is released.


Transfer the leeks, mushrooms and garlic to a sauce pan. Add the veggie stock and liquid from soaking mushrooms. If you are like me - and added extra mushrooms - add a little more veggie stock. Simmer for about 20 minutes.


Remove about half the soup and blend until smooth. Return to pan.


Add the coconut milk. Top with fresh ground pepper when serving.


This was a super yummy recipe. Using the lite coconut milk save some fat and calories. I prefer LOTS of mushrooms in my soup - but it could be made with less - or sliced cremini instead of portabella. Yummy and filling. Enjoy!