Quick Stuffed Mushrooms

You won't come across an easier stuffed mushroom. You can practically whip these up in your sleep. This is what drew me to the in the first place. I had 25 minutes before I had to run to the gym and was able to get these guys made and just popped them in the oven when I got home. Yeah- my kind of recipe!

2 boxes 1-inch mushrooms with stems, about a pound
2 tablespoons olive oil
Salt and Pepper
4 tablespoons plant-based butter
1 cup white onion, finely chopped
3 garlic cloves, minced
1 cup white wine
1 cup panko or regular breadcrumbs (I only had GF on hand and it worked perfectly)
1 bunch (3 ounces) chives, minced

Preheat oven to 350° F. Carefully remove the stems and place them in a bowl, as you will be using them later. Using a damp clean kitchen towel rub the tops of the mushroom caps to remove that thin layer of skin and/or any dirt. Then toss the caps in the olive oil, and a few grinds of salt and pepper. Spray a glass dish with non-stick spray and bake (tops up) for 10-15 minutes, until tender. Place the hot mushroom caps onto a plate to cool and set aside- do not throw away the mushroom liquid that was released during the baking process, we will be using this!

Rinse your stems to remove any dirt, then roughly chop. Add the plant-based butter to a pan over medium heat and melt, then add in the onion and garlic and saute for 3 minutes, or until they start to turn slightly brown. Add the chopped mushroom stems into the the pan with the onion-garlic mixture, saute for another 5 minutes. Next add in the white wine and saute until the wine is almost cooked. Remove from heat and transfer mixture to a bowl, stir in the breadcrumbs, chives, and reserved mushroom liquid.

Stuff mushrooms, then bake for 8-10 minutes, until warmed through and the tops start to turn golden brown.

*I had a lot of extra stuffing leftover, you can always freeze the stuffing and thaw it for future stuffed mushrooms. Or just bake it and eat it like a holiday stuffing.

Recipe from Sublime Restaurant Cookbook

Jalapeno Cheddar Cheese

Let me start out by saying this is not for the faint of heart. Making it is fairly easy, but after the fermentation you need to toughen up and pull it together because things start looking questionable. This is all part of the process. But in the end you are left with this bomb-ass cheese. Yes, I said bomb-ass. Because it is. It is by far the most cheese-like of all my cheeses and by far the most popular. And when it's done you'll feel incredibly proud, like you pulled off something impossible- when really it was quite simple. And people will ask you again and again 'how was this made?!'. And you will tell them 'Oh, it was nothing', as your mind wonders back to when things were looking questionable. But you did it anyway, because you're brave, and you're bomb-ass as well.

That's my spiel for the Cheddar, it was supposed to both pump you up and prepare you. It's not hard, but it's certainly not for the faint of heart.

I once made this cheddar using a heart shaped cookie cutter, isn't it a beauty?

2 cups raw cashews, soaked for 20 minutes
1⁄2 cup yellow bell pepper juice (1-2 bell peppers run through the juicer)
1⁄2 cup water
1 teaspoon non-dairy probiotics: I buy mine at a health food store in the refrigerated section in capsules. For mine about 8 opened capsules equals 1 teaspoon. I like the Solaray brand, I get something similar to this
1 pair of new cheap pantyhose, trust me on this

Blend all ingredients in a high-speed blender, I use my trusty vitamix. You want it to be completely smooth and creamy, so be patient. The easiest way to set the cheese up is with the foot of a new pair of pantyhose. You can use a nutmilk bag or cheesecloth- I've done both, and the pantyhose always works best. Cut a leg off and have someone hold it open as your pour your mixture from the blender into the leg. Once it's all in squeeze it down into the foot of the panty hose then tie it off with a knot and cut off the excess fabric.

Get a bowl and place a mesh strainer on top, stick your pantyhose filled with cheese on the mesh strainer. You need to place a weight on top of the strainer so excess liquid slowly starts to drip off. Nothing too heavy, I use either a glass tupperware or a plastic bowl with some water in it- balance it on top of the pantyhose filled with cheese. Now that this is all set up, drape a dish towel over top and place this whole contraption in a cool dry place. This needs to ferment for 36 hours. ((Warning- if it is too hot it will mold, so avoid this recipe in South Florida summers unless you pump your AC like a mad man)).

Ok- let it do it's thing, you've got 36 hours to kill at this point. Once the 36 hours pass you will take apart the contraption and most likely be fairly concerned. It'll look gross. There might even be a spec of mold on the pantyhose. There most likely will be this 'crust' that has built up around the pantyhose too. I told you- not for the faint of heart. It's fine. Toughen up.

Cut the knot off your pantyhose, now invert it into a new clean bowl to get the cheese from the inside of the pantyhose out. Now throw that pantyhose away, it's gross. Mix in the following ingredients into your cheese:

3/4 teaspoon salt
2 teaspoons nutrional yeast
1 small jalapeno, seeds removed and diced into tiny pieces (optional)

You don't need to add the jalapeno, in fact, it's the fermented bell pepper that makes this tangy and jalapeno-like, but if you want the spice factor then go for it!

Once everything is well mixed pour it into a small bowl (the bowl you will be serving it in) and allow it to set in the fridge over night. Ideally this should be made in ring molds, because it's fancier and it'll look more like a mini wheel of cheese, but I don't own ring molds so I improvise. Over time the cheese will develop a 'rind' if you keep the cheese in the fridge for a few days, this also makes it look more like real cheese but it's not necessary. Mine never lasts that long in the fridge at my house anyways.

 You see.... not so hard? So go out there, be brave, and make some bomb-ass jalapeno cheddar!