Day 88!

Hello!

Today I am going to be sharing with you two recipes.  First one is a portobello wellington which is the vegan version of beef wellington.  Second recipe is a curry tomato lentil soup!

Okay so my inspiration for the portobello wellington is because I watch hells kitchen and its something they serve/prepare for the restaurant.  So I decided to make my own version of it.  It is actually wicked easy to make.

Vegan Portobello Wellington:
2 Sheets Vegan Puff Pastry
2 Tablespoons Grey Poupon Country Style
1 Cup Porcini (hydrated)
4 Portobellos
1 Cup Crimini Mushrooms
1 Cup Shitaki Mushrooms
2 Shallots
3 Cloves Garlic
4 Cups Spinach
1 Cup White Wine
1 Cup Vegetable Stock
Sprig Sage
Sprig Rosemary (Taken off the stem)
Sprig Thyme (Taken off the stem)
Salt and Pepper to taste
Oil to work with

Put oven on at 400.

De-gill portobello mushrooms, place on a cookie sheet, drizzle oil on top  and salt and pepper.  Cook in the oven until 3/4 of the way done.

In a food processor add the porcinis, criminis, shitakis, shallots, garlic, spinach, rosemary, thyme into a food processor.  You may need to do in increments depending on the size of your food processor.

Get a saute pan on the stove on medium high heat, put oil to coat bottom of pan.  Place the food processor mix into the saute pan.  Add the white wine and vegetable stock, reduce down and cook for 3-5 minutes, until the stock/wine is absorbed.  Salt and pepper.

Place the puff pastry down onto the counter top, roll out to be a bit thinner.  Take the portobello and coat in the grey poupon, place the mushroom mixture inside the cap.  Place in the center off the puff pastry and fold around it, score the top of the Wellington, making sure not to go to deep.

Bake in the oven for about 15-20 minutes, place on bottom rack.  You will want it to be golden brown.

Okay, not such a great picture, but it tasted amazing!

Okay onto the next recipe.  It is unbelievably easy and so good!

Vegan Curry Lentil Soup:

1 Onion, Diced
1 Red Pepper, Diced
1 Yellow Pepper, Diced
1 Orange Pepper, Diced
2 Cups Lentils
1 Can Sans Marzano tomatoes
2 Teaspoons Curry
1 Teaspoon Cumin
1 Cup Water
Oil to coat pot
Salt and Pepper TT (TT is to taste)

Get a pot on the stove on medium high heat, coat pot with oil.  Add the onions and pepper.  Cook for about 2 minutes.  Add the lentils, sans marzano and water.  Cook for about 20 minutes, until lentils are tender.  Kind of break up the chunks of tomato with your spoon.  Once it is cooked add the curry, cumin and salt + pepper.  Serve hot.

And its done so easy!

Enjoy!

I have tons of more recipes coming, I'll keep you posted soon!  Enjoy!

Namaste,

V