How is everyone doing on this fine Friday? This week seems to have crept by at a snail’s pace. Not much to report here. Little tummy is getting close to walking even though she’s not even 8 months old. Our little veg girl has added a few new fruits and veggies to her diet. While she’s having fun making a mess I’m sitting by her side trying to keep my OCD reflexes under control. It will take some getting used to but I know it’s important to let her make a mess.
During the week I did manage to add a copyright and a CC license to my here little blog since I’m starting to reach more people. Thank you for all the new follows by the way! You all make me feel pretty special. If you enjoy this blog then please follow me on Twitter, Instagram, and Pinterest @CompTummies and like me on Facebook. I’ll probably follow you back!
Basically, I’m asking whoever is inspired by my recipes to make major changes before posting it as their own. I would also really appreciate it if I was given credit by properly linking back to the said inspiration. Feel free to use my original photos and any excerpts from posts as long as it gets linked back here as well. Thank you for your cooperation and understanding! It’s pretty frustrating when I have spent time creating something I’m proud of only to find that someone else is getting credit for my work after making a few frivolous changes. I know this is the nature of the internet, but I would like to do everything I can to prevent it from happening.
Also, I published a new page to make it easier to find my recipes. The recipes are broken up into categories and alphabetical. There is a gluten-free section at the bottom where I have given suggestions on substitutions to make the recipe gluten-free if it is not already. I hope that this will be helpful and easy to navigate. I will be adding another recipe index page in the future that will allow you to find recipes by ingredients.
Cheezy Lentil Mushroom sauce with three options for serving!
This recipe was another one I came up with for my children’s book project. I had a hard time coming up with a story that fits these guys. They are fun to make and even more fun to eat. I think kids would enjoy making them although they probably won’t be able to do it by themselves. It’s okay to make a mess. They don’t have to be perfect. I wasn’t able to close a few poufs so the filling bubbled out the bottom. They were still good so no harm no foul.
I wasn’t expecting the recipe to yield so much filling so when I made these poufs I only had one pizza dough ball. I quickly discovered that I was going to have some leftover. This is why I have given you three options to prepare it. Either you can make 24 Cheezy Lentil Mushroom Poufs using 2 pizza dough balls or you can make what I call Cheezy Mac Attack using 2 pounds of macaroni. You could even do what I did and make 12 poufs, refrigerate the leftovers, then make the Cheezy Mac Attack a few days later with 1 pound of macaroni. I suppose you could also try to cut the cheeze sauce recipe in half so that you won’t have any leftover. Do whatever you like really. It will be amazing no matter what you decide.
I made my own pizza dough as I always do. If you are planning on doing the same try adding 1 tablespoon of Italian seasoning and 1 teaspoon of garlic powder to it. I did this and it added great flavor.
Cheezy Lentil Mushroom Poufs
- 1/4 cup coconut oil + 1 tablespoon
- 1/4 cup flour (chickpea, all-purpose, or white whole wheat works well)
- 16 ounces cremini mushrooms, stems removed and coarsely chopped
- 3 cups cooked green or brown lentils
- 1/4 cup nutritional yeast
- 2 cups vegetable broth
- 1 tablespoon tahini
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon pepper
- juice from half lemon
- 2 pizza dough balls, bought or homemade (gluten-free works too) OR 2 pounds macaroni OR 1 pizza dough ball AND 1 pound macaroni
- In a medium saucepan heat 1 tablespoon coconut oil and saute mushrooms until they shrink and release their liquid, about 5 minutes.
- Drain mushrooms but do not rinse. Add mushrooms to a large mixing bowl with lentils, set aside.
- In the same saucepan melt 1/4 cup coconut oil over medium heat and stir in the flour. Cook for two minutes then stir in nutritional yeast and cook for a few more minutes.
- Turn down heat. While whisking slowly add broth. Add tahini and whisk until smooth.
- Stir in seasonings and simmer for 5 minutes. Remove from heat and stir in lemon juice.
- Pour sauce into bowl with lentils and mushrooms, mix until combined.
- Cover and refrigerate for at least 4 hours.
- Grease two cupcake pans and preheat the oven to 375 degrees.
- Divide each dough ball into 12 pieces. Roll each piece into a ball and flatten out into a disc, just before it gets too thin, about 1/4″ thick.
- Place a rounded spoonful of cheezy mixture in the center of the dough disc. Close dough around the mixture by slightly stretching and gathering the sides to pinch them together until fully closed. Try your best not to get the mixture on the edges or it will be too wet and won’t close.
- Place each filled dough pocket into a muffin cup seam side down.
- Bake for 20 minutes or until the tops are golden brown. Let cool for 10 minutes before serving.
For the Cheezy Mac Attack:
No need to refrigerate the cheezy lentil mixture. Cook pasta according to package directions. Once drained toss with sauce and serve.
Only use one pizza dough ball and follow directions above. Refrigerate the leftover cheezy lentil mixture until ready to use (within a week). For making the Cheezy Mac Attack heat in a medium saucepan and add 1/2 cup vegetable broth since it will have thickened. Cook pasta according to package directions. Once drained toss with sauce and serve.