FoodFash

Adventure Begins in the Kitchen

Arugula In Moderation

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Stuffed mushrooms should happen and they should happen often.  Fill them with your favorite pesto, pop them in the oven, and…  Boom.  Dinner.

I made a mental note prior to the move to make Jenna’s arugula pesto when I settled.  And even though I have yet to hang anything on the walls yet (this weekend, I promise!) I’m definitely settled enough to whip out the food processor and get it all green.

I used an entire bunch of fresh arugula to make this vibrant little pot of pesto.  And if I had to give you my opinion of this sauce based on appearance alone, I’d say A++.

But it turns out that arugula pesto is not a good fit for stuffed mushrooms.  Why?  Because arugula has a hefty funk and it was just wayyy too much for the shrooms.  I did, however, make a bowl of artichoke pasta with this exact batch of pesto and it was pretty darn tasty.  New rule:  Arugula in moderation.

The Fungus Among Us

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Remember a few posts ago when I said Vegan with a Vengeance’s pesto was the jam?  Well it is – and even more so than I thought.  The recipe calls for nutritional yeast which, turns out, has the instant ability to kill a cheese craving (i.e. has made the past eleven non-dairy days completely tolerable).

Needless to say, I’ve gone through an ungodly amount of yeast over the past few days.  And it was the first thing on my mind when I thought of how delightful a stuffed shroom dinner would be.

SO super easy. Just make the Vegan with a Vengeance Pesto, stuff the baby bella caps, and cook at 350 degrees for 20 minutes.  I filled the bottom of the dish with a tiny bit of water just in case, but I’m not certain it was necessary.

The best part (other than being extremely tasty) is that nutritional yeast contains 18 amino acids (forming a complete protein), 15 minerals, and is rich in B-complex vitamins.  It’s probably the perfect food for me to be addicted to these days!