Portabella Mushroom Sandwich on Tomato-Basil Bread / Egg-less Noodles and "Cheeze"

From An Opera Singer in the Kitchen

Wow, so hopefully you were able to be updated from my previous blog post written by my husband. He can definitely write up a good story. After reading his blog post retelling our travel woes, I was happy and thankful to God that we were just back home. We arrived one hour later than expected from Texas and arrived home at 1:45am after stopping at IHOP for dinner! We were super starved after travelling all day. I was running on 1/2 cup oatmeal and a tofu scramble pocket and my husband was running on a pastrami sandwich. Do you know that we had a great waitress at IHOP who served us at 12:30am? She even knew what vegan meant and even went back to the kitchen and made sure the cook did not mix cooking spatulas with my spinach/mushroom/onion meatless burger! You bet she got a great tip!

We slept in and extra 1.5 hours today and woke up to 2 to 3 inches of snow! What a view right!
We were glad to be home today. Do you have that feeling where you missed your kitchen and being able to cook? I felt like that this past week even though I helped out on the cooking. I guess I missed taste testing, cooking, taking photos and posting most of all! Holidays means resting, I know, but somehow I missed cooking in my own kitchen!

Today I made 2 yummy dishes that were so simple and quick especially after having little sleep. I mean, I could have started on laundry, but I worked instead and caught up on a little grocery shopping. I made sure to buy some good bread and veggies since they were consumed before we left for the holidays. For lunch today I grilled us some Portabella Mushroom caps and placed it on toasted Tomato-Basil Bread. It was delicious and my husband enjoyed it tremendously. Here goes. Sorry for the lack of picture, but please use your imagination!

Portabella Mushroom Sandwich on Tomato-Basil Bread

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serves 2

2 Portabella Mushroom Caps
1 Tbsp Coconut oil
Salt and Pepper
1 tomato, sliced
Red onions, sliced
Fresh Spinach leaves
2 Tbsp Veganaise
4 slices of Panera's Tomato-Basil Bread
1 slice swiss cheese (for the hubby)

Heat the coconut oil on non-stick skillet at medium heat. Clean mushroom caps with damp cloth and remove any stem that has been left on the cap. Place mushroom in hot skillet and season with salt and pepper. Use tongs to flip the mushroom caps. Cook for 5-10 minutes.

Toast the slices of bread and add 1 Tbsp Veganaise between each slice. Place Portabella Cap on one slice of bread and top with 2-3 slices tomato, red onion and a bunch of spinach.

If you want the cheese, like I added for my hubby, add it directly to the mushroom for melting purposes.

Enjoy with Salt and Pepper Potato Chips!

On to dinner! I explained earlier that the airlines happened to lose my luggage but they found it and delivered it this evening! I was very happy to have my clothes and gift packed between my clothes. After we received my luggage, I went on to prepare a quick dinner. My husband was eating leftover chicken tamales that I defrosted and I made a new recipe found on The Kind Diet website.

Several weeks ago I attempted make cashew cheese for nachos that I never posted becasue it was a bust. Both my hubby and I decided that it would not be the greatest posting something that neither of us enjoyed. It was just too thick, which perhaps meant I messed up somewhere. ANYWAY, I made this great recipe tonight for Mac N' Cheese that was completely vegan. I used egg-less noodles instead and accompanied it with a huge salad! Next time I will add mushrooms for a heartier dish! Enjoy!

From An Opera Singer in the Kitchen

Egg-less Noodles and "Cheeze"

adapted from Kristina Brindley of Seedling Catering

serves 3

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3 cups Egg-less noodles
1 cup Original soymilk
1/4 cup tamari
1 cup nutritional yeast
1 tsp paprika
1 glove garlic
1 tsp dijon mustard
2/3 cup safflower oil
salt & pepper

Cook the pasta al dente.

In a blender/food processor combine the garlic, nutritional yeast, mustard and paprika, blend to chop garlic.

While the machine is running add the tamari, soymilk and canola oil and blend until creamy.

Heat sauce and mix with cooked noodles.