Rosé Sauce with Turkey Vegetable

Ingredients:

1 cup of soft goat cheese
1 10 oz can diced tomato in olive oil & garlic
1 small zucchini finely diced
2 cups button mushrooms finely diced
1 lb of ground turkey
1/2 cup white onion finely diced
2 tbsps olive oil
Salt & pepper to taste

Heat a large sauce pan at medium high heat and add olive oil, onions & turkey. Sautee till turkey is browned and onions are translucent. Add the can of tomatoes and turn heat down to medium. Bring to a simmer and add zucchini & mushrooms. Stir well. Let simmer for 3 minutes. Add goat cheese and stir well. Bring to a simmer and keep stirring as the cheese melts to incorporate it into the sauce. This will also prevents it from burning or sticking to the bottom of the pan.

Remove from heat, season with salt and pepper to taste. Let stand for 5 minutes before serving with pasta or putting it in lasagna.

Roasted Mushroom & Lentil Soup

1/2 cup lentils
16-20 large button mushrooms
2 bay leaves
3L water
2 tbsps olive oil
Salt
Pepper
For extra thickening of soup
1 heaping tbsp tapioca starch
2 tbsps water
In a large pot bring water to a boil. Add lentils. Remove stems of mushrooms and roughly chopping them. Add these stems to the lentil mixture and simmer at medium high heat. Lentils require 20-30 minutes to soften. Add water if required.
Preheat oven to 375F. Grease a sheet pan with olive oil. Place mushroom caps face down. Roast for 20-30 minutes till golden brown. Remove from oven and let cool and slice.
When lentils have softened add bay leaves and sliced roasted mushrooms. Simmer for 15 minutes or till the soup slightly thickens. If you like your soup more thick, mix your tapioca starch with water creating a paste. Add paste to the soup after shutting off the heat. Keep stirring to prevent clumps.

Salt and pepper to taste. Serve hot.

If you like creamy soup, add a splash of heavy coconut cream after thickening.

This soup recipe is entirely vegan friendly. Dairy free.

I hope you enjoy this recipe. Leave me comments below to let me know how you liked it.

Happy Soup Day :)

Stuffed Mushroom Caps

30 large white button mushrooms
1 shallot
Olive oil
Salt & Pepper
1 tbsp Buckwheat flour
Trim the hard ends off of the stems. Remove stems from the mushrooms. Chop the stems up along with the shallot. Sautee with olive oil until slightly browned. Add 1 tbsp buckwheat flour to thicken mixture. Season with salt and pepper.
Preheat oven to 375F. Line a cookie sheet with parchment paper.
Stuff each mushroom cap with a tsp of the filling mixture. Press the mixture in lightly.
Place stuffed mushroom caps on baking sheet and bake for 10-15 minutes until the tops are golden.
Serve when hot.

This original recipe is entirely vegetarian and vegan friendly. Add some crab meat or bacon or even ground beef for a meat lover crowd. Great. Simple. Easy Appetizer.