Mushroom Walnut Gravy Copycat From The Spot Natural Food Restaur Recipes

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MUSHROOM WALNUT LOAF(VEGETARIAN MEATLOAF) COPYCAT FROM THE SPOT



Mushroom Walnut Loaf(Vegetarian Meatloaf) Copycat from the Spot image

I was a vegetarian about 10 years ago and I was always trying to find good creative vegetarian dishes. My husband took me to this vegetarian restaurant called The Spot in Hermosa Bch., CA. The food there was AWESOME! They had a cookbook and I bought it! This is one of the recipes in it. I made it years ago and it was FAB! Serve this with the Mushroom Walnut Gravy that I will post next. You don't have to be vegertarian to enjoy this dish! Actually I prefer this over regular meatloaf. =)

Provided by SoCalCookerGal

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 eggs, beaten
1 1/2 cups raw walnuts, chopped
4 cups rennetless cheddar cheese, shredded
2 1/4 cups fresh mushrooms, sliced
3/4 cup onion, chopped small
1 1/2 teaspoons granulated garlic
1 1/2 tablespoons tamari soy sauce
3 1/2 cups cooked brown rice

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl combine all the ingredients and mix well.
  • Pour into a 9 x 13 baking pan. Bake for 45 minutes.
  • Serve with mushroom walnut gravy.

MUSHROOM WALNUT GRAVY COPYCAT FROM THE SPOT NATURAL FOOD RESTAUR



Mushroom Walnut Gravy Copycat from the Spot Natural Food Restaur image

This is the recipe that goes with the Mushroom Walnut loaf. However you can also serve this with steamed vegetables or brown rice or whatever you like.

Provided by SoCalCookerGal

Categories     Sauces

Time 25m

Yield 5 cups

Number Of Ingredients 7

4 cups water
2 tablespoons onions, chopped
1/4 teaspoon granulated garlic
2 tablespoons Braggs liquid aminos
2 tablespoons tamari soy sauce
1/2 cup mushrooms, and or 1/2 cup walnuts, chopped
3 1/2 tablespoons cornstarch mixed in with 1/4 cup water

Steps:

  • In a large saucepan, combine water, onions, garlic, aminos, tamari mushrooms and walnuts. Bring this mixture to a boil.
  • Seperately mix the cornstarch and the 1/4 cup water and slowly add this mixture to the sauce.
  • Cook over low heat, stirring frequently, until the sauce thickens. About 10 minutes.
  • Serve this with the mushroom walnut loaf or over steamed brown rice.

Nutrition Facts : Calories 8, Sodium 406.7, Carbohydrate 1.1, Fiber 0.2, Sugar 0.4, Protein 1

MUSHROOM GRAVY



Mushroom Gravy image

This easy but flavorful gravy made with mixed mushrooms and vegetable broth is perfect for eaters of any stripe.

Provided by Food Network Kitchen

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
12 ounces mixed sliced mushrooms, such as shiitake, cremini and/or white
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons Marsala wine
2 1/2 cups low-sodium vegetable broth
2 teaspoons fresh thyme leaves

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
  • Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

MUSHROOM GRAVY



Mushroom Gravy image

My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!

Provided by BakingWithLuv

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 20m

Yield 16

Number Of Ingredients 9

2 tablespoons butter
1 (8 ounce) package button mushrooms, sliced
¼ cup minced shallot
2 tablespoons all-purpose flour
2 teaspoons all-purpose flour
2 cups fat-free reduced-sodium beef broth
¼ cup half-and-half
½ teaspoon ground black pepper
1 dash salt

Steps:

  • Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g

GOURMET POPCORN WITH LIME SALT



Gourmet Popcorn With Lime Salt image

The lime salt recipe is from Jaime Oliver via The Purple Foodie. The gourmet popcorn is from our local natural food store's bulk bin and the kernels are various colors: blue, yellow, red, white. Do you notice the difference in colors of the popped kernels in my photo above...? This lime salt mixture works well with oven-baked tortilla chips, too!

Provided by COOKGIRl

Categories     < 15 Mins

Time 10m

Yield 5 cups

Number Of Ingredients 5

coconut oil, for popping the corn (about 2 tablespoons)
1/4 cup multi-colored popcorn (or used standard popcorn)
1 teaspoon lime zest
1 teaspoon salt
smoked salish salt

Steps:

  • Lime Salt: Finely grate the rind of the lime. Combine the zest with the salt and stir well. You can play around with the ratio of citrus rind to salt to your preference otherwise equal quantities of salt and lime zest usually works. I liked it with more lime zest and less salt.
  • Note: prepare only as much of the lime salt as is needed for the recipe especially if using fresh lime zest (preferred over dried).
  • Popped the popcorn. This is Mr. Cookgirl's method: Heat up the coconut oil in a 10" cast iron skillet on medium heat.
  • Throw one popcorn kernel into the pan. When it starts to sizzle and pop, the oil is ready for popping the popcorn.
  • Place the popcorn kernels in the pan and cover.
  • Place oven mitts on your hands and start to move the pan back and forth on the stove.
  • After about 2-3 minutes (on our gas stove) the popcorn will start to pop. Keep moving the pan back and forth on the burner unti the popping has significantly reduced.
  • *Carefully* take the pan off the stove and again *carefully* remove the lid and transfer the popcorn to a large serving bowl.
  • Stir in the lime zest-salt mixture.
  • Yield is estimated.

Nutrition Facts : Sodium 465.1

LENTIL-MUSHROOM WALNUT LOAF



Lentil-Mushroom Walnut Loaf image

Make and share this Lentil-Mushroom Walnut Loaf recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups cooked lentils (see note)
1/2 cup chopped yellow onion
2 garlic cloves, minced
1 lb mushroom, chopped
1/2 cup chopped walnuts
1/2 cup quick-cooking oats
2 large eggs, beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups shredded mozzarella cheese

Steps:

  • Note: to make lentils, sort 1 ¼ cup dried lentils in a medium saucepan over high heat; combine the lentils with 2 cups water (do not add salt); bring to a boil, reduce heat to low and simmer, covered until the lentils are tender, about 15-20 minutes.
  • Preheat oven to 350°.
  • In a big bowl, combine all the ingredients except the cheese; mix well.
  • Turn the mixture into a lightly oiled 8x8 inch glass baking pan; gently pat down.
  • Bake until the loaf is firm and the top is lightly browned, about 40 minutes.
  • Sprinkle the cheese on top and bake 10 minutes, until the cheese is melted.
  • Let stand in dish for 5-10 minutes before serving.
  • Cut into squares and serve from the baking dish.

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