Smoked Paprika and Garlic Roasted Almonds

A savory and quick happy hour snack, garlic roasted almonds that are perfect for snacking! 

Smoked Paprika and Garlic Roasted Almonds-A savory and quick happy hour snack, garlic roasted almonds that are perfect for snacking!

Second Sunday post in a row, I’m on a roll! I’ve decided to start sharing more simple and savory recipes, partly because my body can’t keep eating desserts all the dang time (if only) and partly because, after putting out the reader survey, I’ve found that many of you want more simple, healthy recipes, which I totally understand. Hence, this easy and savory batch of garlic roasted almonds. While this will still remain a dessert blog, I will be incorporating more savory/dinner/simple recipes in too, just to vary things a bit. (more…)

Portobello Mushroom Bacon Sliders with Siracha Mayo

Portobello Mushroom Bacon Sliders with Siracha Mayo

Portobello Mushroom Bacon Sliders with Siracha Mayo--heartofabaker.com

Remember back when I made this mushroom free green bean casserole and I talked about how much I really don’t like mushrooms? Well, my mind has been changed..but just slightly! Ever since a gross mushroom pizza incident in first grade, I’ve always had a big aversion to mushrooms in any form. Mushrooms in salad, mushrooms in pot pie, I will leave them rather than take them, thank you very much. So, when I went to dinner with my fiance and parents for my dad’s birthday and saw portobello mushroom sliders on the menu, I was automatically all ‘Um NOPE’, you guys can have those. We were at one of those shared plates restaurants, where everyone orders different dishes and hopefully shares them with everyone else. Now, keep in mind that everything else I had ever eaten at this restaurant has been brilliant and delicious, so this would be the place to try mushrooms if I was going to make the leap.

Portobello Mushroom Bacon Sliders with Siracha Mayo--heartofabaker.com

So, my dad ordered the sliders while I just assumed that I would take one bite, hate them, and relegate myself back to my beet and blood orange salad (so good!). But, as soon as they came and we all grabbed a slider to try, we all just kind of looked at each other, amazed that mushroom bacon could be THIS good. It was crunchy and smoky, without being all mushy and gross like mushrooms are sometimes. The sauce on the slider was a perfect and I’m pretty positive the buns were homemade, so double win on that one. My dad and I immediately swore to re-create these at home and swap notes, because if I finally found a mushroom dish I liked, it begged to be a dinner staple from now on.

Portobello Mushroom Bacon Sliders with Siracha Mayo--heartofabaker.com

One of the keys to making the ‘bacon’ is slicing the mushrooms super thin, but not so thin that they burn when you go to cook them in the pan. Also, I tried two batches of this bacon, one that was marinated overnight and another that was marinated for 15-20 minutes. I logically thought that the overnight batch would work better, but as it turns out, when I went to cook the overnight batch, all the liquid from the marinade came out and started smoking up my kitchen, fun! So, marinade for at least 15 minutes and don’t try to sub in anything else for the liquid smoke, it just won’t do. The mayo is a combo of my favorite sauce thickener, cashews and a touch of lemon juice. It isn’t technically mayonnaise, but that hasn’t stopped me from slathering it on every sandwich I’ve made in the past three days.

Portobello Mushroom Bacon Sliders with Siracha Mayo--heartofabaker.com

I didn’t make the rolls from scratch, because sometimes, you just don’t have time for that, right? Between making the bacon and mixing up the mayo, I knew I wouldn’t want to mess with trying to fresh bake rolls in the meantime. A few slices of whole grain bread or a baguette would be perfect, but I chose to use a fast and easy rise and bake version from Rhodes Rolls. These rolls are actually vegan, which I wouldn’t have realized if I hadn’t looked closely at the packaging. I loved that they were super easy to let rise overnight, then bake off the next day when I went to assemble my sliders.  Bonus, they are available all over Wisconsin and are made in Wisconsin, love! I’ve come to appreciate all the awesome brands that are made right here, especially when they do/make good things.

I hope you are staying warm where you are! It’s going to get to a balmy 28 degrees today, but back down to single digits tomorrow. I’ll just be here, drinking alllll the hot cups of tea and wearing alllll the scarves.

Thanks to Rhodes Bake N Serv for sponsoring this post. I received product and was compensated for my time, but all opinions are my own.

Adapted from Veganosity

Portobello Mushroom Bacon Sliders with Siracha Mayo--heartofabaker.com
Print

Portobello Mushroom Bacon Sliders with Siracha Mayo

Portobello mushrooms make for the perfect vegan bacon, especially when they are sliced thin and marinated in a combination of liquid smoke and maple syrup. Siracha mayo makes for a perfect condiment to these vegan sliders!
Course Dinner
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 -8
Author Abby Thompson

Ingredients

  • For the bacon:
  • 3 portobello mushrooms rinsed and patted dry
  • 3/4 cup maple syrup
  • 1/3 cup liquid smoke
  • Salt and pepper to taste
  • For the siracha mayo:
  • 1 cup cashews soaked for at least 4 hours and drained
  • 2-3 tablespoons siracha sauce depending on taste
  • 1/4-1/3 cup water
  • For the sliders:
  • 6-8 rolls or piece s of bread whichever you prefer
  • Siracha mayo
  • Mixed greens

Instructions

  1. To make the bacon: Stir together the maple syrup and liquid smoke in a wide, flat bowl, set aside. Slice the portobello mushrooms very thinkly, about 1/4 inch thick and place in the bowl of marinade. Allow to sit for at least 15-20 minutes, moving around the slices as necessary so they all are submerged in the marinade. You may have to marinade them in batched, to make sure they all get a chance to soak up the liquid. Place a pan over medium heat and spray liberally with cooking spray or melt a teaspoon of coconut oil in the pan. When melted, cook the mushrooms slices for 2-3 minutes on each side, until they are dark golden brown, but not burnt. Cook in batches and allow to drain on a paper towel after they have been cooked.
  2. To make the mayo: In a food processor or high powered blender, blend together the cashews, water and siracha, adding salt and pepper to taste and until mixture is smooth. Add more water is necessary.
  3. To assemble: Spread both sides of the rolls cut in half with the mayo and place the back and greens on them. Serve immediately.

 

Smoked Paprika and Cheddar Vegan Cheese Ball

Smoked Paprika and Cheddar Vegan Cheese Ball

Smoked Paprika and Cheddar Vegan Cheese Ball//heartofabaker.comSmoked Paprika and Cheddar Vegan Cheese Ball//heartofabaker.com

There are 4 recipes that remind me distinctly of my late Grandma Millie; chicken and noodles, custard pie, Swedish tea log (coming soon!) and this cheeseball. I was actually never a fan of the custard pie (too jiggly and weird texture for me), but loved every single one of the other recipes. Her chicken and noodles were a Sunday tradition in our house, since she would send us home with huge tubs full of them already prepared, we could eat on those for ages. The pie, I obviously stayed away from, but the cheeseball

(more…)

Vegan Pretzel Dogs with Cranberry Ketchup

Vegan Pretzel Dogs with Cranberry Ketchup

Vegan Pretzel Dogs with Cranberry KetchupVegan Pretzel Dogs with Cranberry Ketchup

I’ve had these buggers in my head for a looong time now, which is weird, because I really don’t eat hot dogs much anymore. Now childhood? That was a different story. Remember those hot dogs they sold at the grocery store that were filled with cheese? They were regular hot dogs, but when they were made (in whatever sketchy way they were made), some sort of cheese solution was squeezed in there with them. Talking about it now, it sounds pretty gross, but at the time, wooo weee, those were my FAVORITE. I always wanted them, but my knowing mother only allowed them once in while, especially on special occasions. (What kind of special occasion merits a cheese filled hot dog? Who knows) I remember having them when my babysitter came over for a day, cooking them in the microwave until the cheese started oozing out the sides and them slapping a good ol’ slice of American cheese on them. Double cheese-ish product, lots of ketchup, hold the bun please. Yep, that was me.

Vegan Pretzel Dogs with Cranberry Ketchup

Now, obviously my habits and tastes have changed, but I’ll still go for a good hot dog, especially if it’s dressed up a little bit. Back then, ‘dressed up’ qualified as all those various cheese things, but now, wrap a hot dog in a soft pretzel and I am good to go. For some reason, I got a craving for these a few weeks ago and vowed I would make them right away. Since I wanted them so badly, I even made a special trip to Whole Foods (aka where my wallet goes to die) and purchased my favorite Field Roast hot dogs. Then, more important things came up;  like reading this book, watching The Office for the 900th time or  just becoming obsessed with/wanting to be Nicole from Rehab Addict. Finally, I vowed to make these this past weekend, prepping them and making sure I had ample time for the dough to rise and even kept a close eye on the broiler while I made sure they got a nice golden hue and crunch to them. Sidenote: The broiler is usually the bane of my existence. I mean, I love something that will put a crunchy top on anything or make the top of my favorite dessert all caramelized, but really, that thing just goes from 0 to 100 in .5 seconds. Before I know it I’m all ‘AHHHH!’ and standing on a chair trying to wave the smoke away from our very loud, very close to the oven smoke detector. Anyway, these pretzel wrapped hot dogs came out perfectly and I even threw together a cranberry ketchup to make them feel seasonal and Thanksgiving-ish. I thought about making ketchup from scratch, but the truth of the matter is, I was getting frustrated with the waning winter light, over taking pictures, and really just wanted to eat a few of these before relegating to the couch for a few hours. Plus, my fiance was getting antsy and asking ‘Are you going to let me eat those yet or are you going to take MORE pictures?!’. So, I ended up just mashing up a few cranberries and mixing them with bottled ketchup, which ended up turning out pretty well.

Vegan Pretzel Dogs with Cranberry Ketchup

If you want, you could even swap out the hot dogs for your favorite vegan sausage (this smoked apple sage one is my favorite right now) or put some sort of breafast sausage in there for a brunchy treat. Either way, these are a break from all the Thanksgiving recipes floating around  and could be a nice ‘we are stuffed let’s watch football the rest of the day’ treat. These also refrigerate/freeze nicely, so if you want to make a batch before company comes over and pop them in before people start having a second hunger wave, that works well too! I know I mentioned breaking from Thanksgiving recipes, but next up is a cheesy/savory green bean casserole without mushrooms. Bon appetit!

Vegan Pretzel Dogs with Cranberry Ketchup

(more…)

White Bean Dip with Garlic Rubbed Toasts

White Bean Dip with Garlic Rubbed Toasts

This white bean dip had a definite process of getting it juuuust right. Too much Old Bay, not enough, too many white beans, you know the drill. Then finally, I last minute decided to add in a new to me ingredient, hearts of palm.  I’ve been seeing hearts of palm on a lot of vegan cooking recipes lately, to be used as a substitute for crab in crab cakes or to give that ‘seafood’ texture. I thought they would be a weird, gross thing in a can that I would NOT want to use, but as it turns out, they are pretty normal, so that’s on me for judging too quickly! After I added in the hearts of palm this dip went from ‘pretty good’ to ‘pretty DANG good’. Before I even had the opportunity to take these pictures (more…)