Porter Portabella Stew

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In preparation for my Northwoods Lumberjack themed birthday party, I did a test run on this scrumptious stew. I reviewed a few beef & porter stew recipes and created a vegan version. The stew would pair nicely with some hearty bread or a wild rice pilaf. I will likely serve mine with chunks of crusty white bread. Yum! Also, feel free to add in more mushrooms. I only had 2 portabella caps on hand, but extra mushrooms, such as crimini’s would be really nice here. And in regards to the herbs I used, again you can use whatever you have on hand. This recipe is extremely versatile so have fun with it!

Ingredients

– Butter (use Earth Balance to make it vegan)

– Olive oil

– 1 large onion, diced

– 4 carrots, diced

– 4 yellow potatoes, peeled, diced

– 2 celery stalks, chopped

– 1/2 tsp rosemary

– 1 tsp Dynamite Herbs (by http://www.goldenfig.com)

– 2 cloves roasted garlic

– 1 can whole tomatoes (28 oz) + 1 1/2 cans of water

– 1 bottle of porter beer (I used Third Street’s Sugar Shack)

– 1-2 Tbls veg base

– 2 portabella caps, diced in large pieces

– 3-4 Tbls flour

– Salt and Pepper

1. Melt butter in a large pot (about 1-2 Tbls). Once melted, add the diced onion. Cook until fragrant and soft

2. Next, add the carrots, celery, garlic, herbs and potatoes. As the butter is absorbed by the veggies, add the beer, tomatoes and water. Bring to a slow simmer and add the veg base

3. In a seperate pan, saute the mushrooms in olive oil. Salt and pepper to season. Once tender, transfer to the large pot

4. In the mushroom pan, melt 2 Tbls of butter and add 3-4 Tbls flour to create a roux. Cook until flour begins to brown. With a whisk, transfer the roux into the stew mixture. Whisk until everything is incorporated and simmer until veggies are tender

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Cranberry Citrus Oatmeal Cookies with Cinnamon and Cardamom

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With winter settling in, I was in the mood for a hearty cookie. I absolutely love these oatmeal cookies. I used ground flax as a substitute for the eggs. Flax is a fabulous ingredient that is jam-packed with nutrients such as omegas and fiber. If you aren’t keen on cranberries, feel free to use raisins or chocolate chips!

Ingredients

– 1/3 c almond milk
– 2 Tbls ground flax
– 2/3 c light brown sugar
– 1/3 c canola oil
– 3/4 c flour
– 1/4 tsp baking soda
– 1/4 tsp cardamom
– 1/2 tsp cinnamon
– 1 tsp vanilla
– 1/4 tsp salt
– 1 1/2 c oats (I only had old-fashioned oats, which worked alright, but use quick-cooking if possible)
– 1/2 c cranberries
– zest of one orange

1. Combine the milk and flax in a small bowl and set aside
2. In a large bowl, whisk the brown sugar, canola and vanilla. Next, pour in the thickened flax mix. Whisk until it’s well combined
3. Sift in the flour, and add the cardamom, cinnamon, baking soda, zest and salt
4. Stir ingredients until flour mix becomes incorporated. Fold in the oats and cranberries
5. Cook in a preheated oven (350) for 10-12 minutes