INGREDIENTS Serves 2 | 15 minute prep | 15 minute cook
- 2 portobello mushrooms with stems
- oil for rubbing on the mushrooms
- sesame oil for sautéing the mushroom stems
- 1 cup of jasmine rice
- 1/2 cup kimchi, lightly squeezed and chopped
- 1 teaspoon, plus one tablespoon of soy sauce, divided
- 2 tablespoons of vegan butter, softened
- 1/4 cup scallions, chopped
- 1 clove garlic, minced
Preheat the oven to 400 degrees.
Separate the stems from the mushroom caps and remove the gills. Rinse to remove any dirt and pat dry. Place each mushroom cap on a prepared baking dish and lightly rub with oil to prevent the mushrooms from drying out.
Cook the rice according to the package and set aside.
Mince the stems and sauté with sesame oil until softened.
Combine the cooked rice, sautéed stems, kimchi, and 1 teaspoon soy sauce and divide the mixture evenly among the mushroom caps.
Mix together the butter, scallions, garlic, and 1 tablespoon of soy sauce. Spoon the butter mixture onto each mushroom cap evenly.
Bake at 400 until tender, about 15 minutes, and serve.
Sourced from: Essence of Japan. “Kimchi Rice Stuffed Portobello with Soy Scallion Butter Sauce.”
- 1 can coconut milk (you can use full fat or light)
- 2/3 cup sugar
- 1 1/5 cups graham cracker crumbs
- 6 tablespoons coconut oil
- 3/4 cup dairy-free chocolate chips
- 1 cup unsweetened shredded coconut
- 3/4 cup pecans, chopped
- pinch of sea salt (optional)
Preheat the oven to 350 degrees and line a 9 inch square pan with parchment paper so that it covers the bottom and the sides of the pan.
Add the can of coconut milk to a medium-sized pot and whisk in the sugar. Increase the heat to medium and bring to a low simmer. Simmer on low-medium heat for about 12- 14 minutes, whisking occasionally, until the mixture thickens slightly. Remove from heat to cool.
In a bowl, combine the graham cracker crumbs and softened coconut oil. If your graham cracker crumbs are not sweetened, add a couple tablespoons of pure maple syrup. Stir well until thoroughly combined. Spoon the mixture into the prepared pan. Starting in the center of the pan, press the graham cracker crumbs as firmly as you can, moving outward from the center. The harder you press, the better the bars will stay together.
Pour the warm coconut milk mixture over the graham crust. Now, sprinkle the chocolate chips, followed by the coconut, and finally the pecans, evenly over the coconut milk. Press the mixture down lightly with your hands until the coconut milk soaks upward into each layer. Sprinkle with sea salt (optional).
Bake, uncovered, for 27- 31 minutes at 350 degrees until the edges are golden. Remove pan from the oven and cool for 30 minutes. Then, transfer the pan to your freezer for 2 hours.
After two hours, pull the bars out to thaw, then cut into squares.
Sourced from: Oh She Glows. “Lightened Up Magical Coconut Bars.”