We’ve all been there – it’s the end of the week and any lingering produce needs to be used or tossed. I recently found myself with a surplus of jalapeños in the fridge. Whether you bought too many (like me) or your garden has yielded an abundance of jalapeños this summer, I have the perfect recipe for you. In the name of minimizing food waste, let’s make some Fresh Jalapeño Relish!
In most cases I’ll think of a recipe I want to write and buy the ingredients to test it out. The reverse happened with this Fresh Jalapeño Relish. I saw the bag of jalapeños in my fridge and the idea instantly hit me. I wanted to make a relish that could be used to add fresh, spicy flavor to my favorite summer dishes. In fact, a new recipe using this Fresh Jalapeño Relish as a topping is coming to the blog soon!
One of the best parts about this Fresh Jalapeño Relish is that you probably have the other ingredients on hand already. If you don’t have a shallot, swap it out for a few finely chopped garlic cloves. White vinegar can be substituted with apple cider vinegar or white wine vinegar. You can experiment with your favorite sweetener, too. I think agave would work best.
Reminder: do NOT touch your eyes after chopping jalapeños! My friend suffered a painful experience after slicing jalapeños at my bachelorette party this summer. To safeguard against burns, you can wear gloves or stick your non-chopping hand inside a ziplock bag to hold the jalapeños steady as you finely chop. For a spicier relish, keep more of the jalapeño membrane and seeds – that’s where the heat comes from.
This Fresh Jalapeño Relish is the perfect summer topping to keep on hand for tacos, tofu scrambles, burrito bowls, and more.
Slice the jalapeños in half from stem to tip and use a spoon to scrape out the seeds and membrane. For a spicier jalapeño relish, leave more seeds in. Finely chop the jalapeños and transfer them to a mason jar with or without the seeds.
Peel and finely chop the shallot and add it to the jar with the jalapeño. Pour in the white vinegar, water, sugar, and sea salt. Twist on the lid and shake the jar to combine the ingredients.
Refrigerate the fresh jalapeño relish until ready to serve. Enjoy with vegan tacos, burrito bowls, tofu scrambles, and any other dish that could use a little kick! Leftovers will keep in the fridge for up to 2 weeks.
Mushroom Parmesan Pasta Bake (1-pan, nut-free, with soy-free and gluten-free options)
Cozy, hearty spinach cheese stuffed Mushroom Parmesan, is a one-pan dinner that your family is going to love! Even the orzo pasta bakes up in the pan with the cheesy mushrooms and marinara sauce! 1 pan, 1 baking Step!
I wanted to make a simple mushroom parmesan pasta bake, because I had plenty of mushrooms on hand. And I wanted to reduce the pans and time in the kitchen. Enter this cozy 1 Pan Orzo bake!
The mushrooms are stuffed with this delicious spinach-tofu-cheese mixture that I often use to make stuffed shells, then I top it with a cruncy breadcrumb topping and pair it with a pasta, I use orzo, but other shapes will work too! The pasta and the sauce at the bottom, topped with cheesy stuffed mushrooms, and a crisp breadcrumb topping. Everything cooks in just one pan and one baking step!
The prep is very simple. Just make your spinach-tofu-cheese mixture by adding everything to a bowl and mixing it. Prep your mushrooms by removing the stems, and that’s it!
It’s an easy recipe that’s pretty flexible, too. You can add some veggie grounds or vegan ground meat substitute in with the pasta sauce to add extra protein to the meal. The recipe is already nut-free, and it’s easy to make soy-free and gluten-free, too.
You want to use about two- to three-inch mushrooms. Larger mushrooms take longer to cook, and pasta will overcook in that much time, so medium-sized works best here. I also use the mushroom stems in the recipe, so don’t discard them. Just trim away the tough end of the stem and discard that, but save the rest of the stem to chop up into the pasta sauce.
I paired this mushroom parmesan with orzo pasta, because it cooks up really easily in the baking dish and it works out just amazing. You can add a different pasta of choice, as well, just bake a few minutes longer until the pasta is cooked to preference.
Why You’ll Love Mushroom Parmesan
hearty mushrooms with marinara sauce and pasta
cheesy spinach and tofu topping with crunchy breadcrumbs on top
easy to make in 1 pan in under an hour
naturally nut-free with easy gluten-free and soy-free options
More 1 Pan Pastas
1-Pan Veggie Pasta
Harissa Skillet Pasta
Creamy Mushroom Pasta with Sun Dried Tomatoes
1-Pot Romesco Sauce Pasta
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