So tonight was the night I hosted a mini Christmas cocktail party for some close friends. I was a little nervous, because I was doing the majority of the cooking, ALL VEGAN dishes, and my friends tend to be on the fence or think I am crazy for my lifestyle and diet.....but....they were all very satisfied, and gave many compliments. One friend said, "wow Gretch, I gotta admit I was a little weary and nervous on what you were making, but WOW I want all of these recipes". Everyone was happy and satisfied. Another friend said this is the healthiest she has been all week (she was living off of cookies and caffeine). One friend even brought a vegan Apple Pie I am very pleased, with how everything came out (considering I was very pressed for time). I made: ~Twice baked potatoes (recipe by Tal Ronnen) *I know its a nightshade, but I figured we could splurge for the holiday's ~Stuffed Mushrooms ~veggies and non dairy ranch dip ~a quinoa festive salad ~organic red wine ~and a yummy thrown together poinsettia punch (with champagne) and then my friends yummy pie. A wonderful night, and leftovers for my hubby and I for tomorrow Happy Holiday's and Winter Solstice!!!
I used green & red peppers, garlic, onion, and the mushroom stems and sate with olive oil, unitl caramlized. Then I put everything in a food processor (with a pinch of ground flaxseed and a spoon full of vegan bread crumbs), and then I pulsed in food processor, filled the mushrooms, and baked roughly 30 min at 425 (I sorta eyeballed it, since I was baking other things too)