mushrooms Archives - Compassionate Women

Quinoa with Sauteed Veggies & Gravy

November 12, 2015 by Jillian Leave a Comment

I think I can say it’s officially fall in Texas, which means I can use all autumn related emojis… 🍂 🍁 🍃 ☕️ 🎃🍎

While other states have already gotten snow and freezing temps, I’m down in Texas like… it’s November 😎 👙🍹

Here in the Lone Star State we like pumpkin spiced everything & cozy sweaters just like the rest of you, and the thought that maybe-just-maybe we’ll actually get to use our fireplaces at least once this year. It may have hit 80 degrees yesterday where I live, but that won’t stop me from making delicious, seasonal dishes that make me feel like we have autumn for more than two seconds in Texas.

Cue today’s post ☝️ because how fall/autumn does this dish look?! Quinoa with Sauteed Veggies and Gravy – I mean, how often do vegans get to eat gravy, am I right? I created this recipe after buying a box of Pacific Mushroom Gravy for the first time and then realized I had no idea what to use it for 💔 Then I came up with this yummy, filling (not to mention healthy) entree. It consists of fluffy quinoa with sauteed garlic, onions, squash & mushrooms, and all simmered in savory mushroom gravy 😍 👌

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Popcorn Tofu Chikin & Sauteed Veggies

July 8, 2015 by Jillian 6 Comments

This is my new go-to dish. I love it so much. The popcorn chikin is crunchy, the sauteed veggies are savory, the sauce is tangy, the nutritional yeast gives it a hint of cheesiness, and I wash it all down with a refreshing glass of apple cider soda (recipe below). It’s really perfect. I think I could eat it everyday. Plus, the tofu really looks like a chicken nugget on the inside!

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Vegan Quesadillas With Homemade Guacamole

June 8, 2015 by Jillian Leave a Comment

Mmm mmm quesadillas! And these are extra special, super duper quesadillas because they’re vegan and gluten free. Oh, and some rockin’ guacamole to slather all over them doesn’t hurt either. I absolutely love Mexican food but when I go out to eat, I find that if it’s not stuffed with dairy and meat, then there’s the gluten and oil and processed foods to worry about. So I decided to make my own plant-based ‘dillas with very few processed ingredients. If you want a quick meal that’s cheesy, crispy, and savory all in one, then read on!

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Cheesy Veggie Tofu Scramble

May 12, 2015 by Jillian Leave a Comment

I don’t know how you feel about breakfast, but for me, it’s verrrry important. Not only am I ravenous when I wake up in the morning, but I definitely notice a difference if I don’t eat anything. I’ll get light headed, have trouble focusing, hunger pains, headaches, procrastinate, and can be extremely agitated and grumpy. None of that is worth skipping breakfast!

That’s what I love about this recipe, other than the fact that it tastes super yummy, is that it’s full of nutrients to keep me going the rest of the day… or at least until lunchtime 🙂

This recipe makes 2 servings, unless you’re like me and you can easily eat it all by yourself.

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Creamy Vegan Cauliflower Alfredo Sauce

November 20, 2014 by Jillian Leave a Comment

I love alfredo sauce. I love it too much. I’d put it on everything if it was socially acceptable. Unfortunately, not only is it heart attack in sauce form, but because of the massive amounts of dairy it contains, alfredo sauce is a very cruel food choice. If you aren’t already aware, the dairy industry is one of the most horrific and abusive places for an animal to be. Plus, dairy is very unhealthy for humans to consume. It’s an inflammatory, which is why our bodies aren’t made to consume it, and therefore causes a myriad of health issues including cancer and heart disease.

But wait! There’s hope for all you compassionate, alfredo-sauce-loving people out there. A brilliant woman named Lindsay over at Pinch Of Yum created a plant-based version of this creamy sauce. She even created an eCookbook dedicated to creamy cauliflower sauce recipes! To clarify, Lindsay’s recipe does call for 2 tbsp of butter and 1/2 a cup of milk, but I loved the idea of using a vegetable as the base instead of dairy, so I decided to completely veganize it! And it’s super easy!

First things first, let’s briefly discuss the benefits of eating cauliflower:

It contains sulforaphane, a sulfur compound that has been shown to kill cancer stem cells.
Sulforaphane also improves blood pressure and kidney function.
Cauliflower contains nutrients that help prevent inflammatory responses in the body (inflammation causes disease).
One serving of cauliflower contains 77% of the recommended daily value of vitamin C.
It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.
It contains choline, which supports healthy brain development.
Cauliflower aids your body’s ability to detox.
The fiber promotes a healthy digestive system, and the sulforaphane protects the lining of the stomach and also prevents bacterial overgrowth in the stomach.
It’s packed with antioxidants.

Wow! This cruciferous veggie is quite the superfood, am I right? And enjoying it in a creamy sauce form makes it even more awesome. Let’s get started!

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