VeganMoFo: Stuffed Mushrooms

Happy Mushrooms and Snail is for sale here

Medium: Watercolor on Arches paper
Size: Approximately 5"x7" (image size is 4"x6")
Will fit in 5"x7" frame! Signed on back.

Note: I am doing a painting-a-day challenge for VeganMoFo, and will be creating a new painting of rescue animals or vegan food throughout the month of October, and placing them for sale. All proceeds (minus shipping) will be donated to For the Animals Sanctuary, because they are a pretty super-great non-profit animal rescue and sanctuary, in Blairstown NJ, and are vegan owned and operated. Feeding, housing, and taking care of these animals costs a lot of money, and as a non-profit organization, they rely entirely on donations. Hopefully (with your help!), I'll be able to make a size-able donation at the end of the month!  You can check out all the paintings I have created so far that are still for sale here! 

The mushroom lady at my local farmer's market had some really nice (and huuuuge) crimini mushrooms last weekend that were practically begging to be stuffed.  So stuff I did.  I made the filling from the Seitan and Mushroom Empanadas, out of Viva Vegan, because I thought it would translate well into a stuffed mushroom (and into my tummy!), and because I had a dinner party full of omnivores to go to this Saturday, and it was a test run to see if I should bring the empanadas (I did!) Holy delicious!  It's the Kalamata olives that do it, I'm sure of it. It's a great unexpected salty twang that I just loved.  Also, I could eat stuffed mushrooms everyday. 

Tamale time!

When my little sister was visiting me last weekend, I decided that we should have a cooking night in (brrr, it's cold out there!)  I wanted to make something time-consuming and different and something we don't eat often, so tamale time it was!  Tamales have been on the "things to make" list for awhile now, and it was the perfect night for them.  We made an improvised filling of black beans, rice, sauteed mushrooms, onions, and some sriracha and cumin seasoning, and used the recipe from Viva Vegan! to do the rest. Holy yum!   Added bonus: this makes a TON of leftovers, so into the freezer they go for later enjoyment!