The important thing is that there are ups. That I know there are far more ups than downs ahead of us and that we make it through the downs together.
To combat all the things in my life that are now wildly out of my control, I've started cooking dinner nightly, in addition to a hoard of baked goods. Yes, I made dinner anyway when it was just Ryan, Pearyn and myself, but taking on meal planning, grocery shopping and cooking up a dinner (not from a box) is quite the task when you've got a toddler running around that would rather wear her underwear on her head than on her bottom (don't even get me started on the fact that she'll sit and sit on the potty and then ask for a diaper to pee in) and a three-week-old infant that does more yelling than farting (sometimes both, he's a man of many talents)!
The thing about cooking is that it's something you CAN control. Despite my dislike of following recipes, you can tell by the texture, smell and look of something whether or not it's cooked to perfection. I'm going to start naming my scones like they were my children, that way I can control whether or not they achieve that perfect crumbly, not too dry, not too sweet profile they're supposed to have. Speaking of scones, they're in the oven now, if they turn out, I'll post that recipe next.
Tonight's dinner was stuffed mushrooms with broccoli lemon rice. I've never stuffed a mushroom before, so if you haven't lost your stuffed mushroom virginity yet might I suggest you hop on this bandwagon now? They're so so so simple, yet you'd never be able to guess how easy they were - or that they're vegan!
Stuffed mushrooms (for when life is out of control)
16 large white mushrooms
1/4 cup shredded vegan mozzarella cheese
1 8-oz tub of vegan cream cheese
2 TBS nutritional yeast
1 TBS Italian seasoning
2 shallots, minced
1 TBS minced garlic
1/2 cup panko breadcrumbs
Olive oil to cook with
Preheat your oven to 350 degrees. Take the stems out of 12 mushrooms and set the caps aside (these are the caps you'll be stuffing). Grab the stems (throw away any overly hard or gnarly ones) and the four remaining whole mushrooms and throw them in your food processor (you can dice them up by hand, but it's annoying and you want to get them as tiny as possible). Dice two shallots. Cook the diced shallots, diced mushroom blend and minced garlic and cook in a saute pan with a drizzle of olive oil on medium heat. Cook for about 10 minutes, or until a golden brown. In a small bowl, mix the cooked mushroom, shallot and garlic blend with the remaining ingredients (cheese, cream cheese, yeast, seasoning and breadcrumbs). Using a small spoon, fill the 12 mushroom caps with the "stuffing." Place on a baking tray and cook for 15-20 minutes.
Serve to all your friends and let them rave about how magical you are.
You also might like:
- Impress your friends with risotto-stuffed peppers and lemon cilantro butter
- Italian wedding manicotti (give your soup a face lift)