One of my absolute favourite dishes ever is not so photogenic. As a matter of fact, it’s kinda ugly. Vegan cream of mushroom is kind of grey and bland looking and adding it to noodles, doesn’t really make things better. So what better way to share one of my favs in black and white?
18th: Greyscale – Can you make your food look like a photo taken with a black and white camera? Or take a photo in black and white that looks great.
Mushroom fanatics reunite! I have loved mushrooms for as long as I can remember. Although as a child, my mushroom experiences tended to come from a can. I didn’t try fresh ones until well into teenage-hood and didn’t even properly appreciate them until I was a full fledged adult. Grown up tastebuds and meld with kiddo tastebuds in this fun dish though.
I have to admit that I was especially excited to turn these photos into black and white since the colour ones didn’t turn out well.
Is anyone else feeling the pain of having only a small 2-hour window to take half decent blog pictures right now??
Mushroom Pasta (serves 4)
4 cups of your favourite pasta (I used tinkyada gluten free shells)
3 cups of sliced mushrooms
2 cups of broccoli, chopped into bite-sized pieces
1 cup of frozen peas
1 cup of chickin’ (I used beyond meat grilled strips, chopped)
1 cup of vegan cream of mushrooms soup (I used Imagine)
3 tbsp of nutritional yeast
Preheat the oven to 350. Start by cooking your pasta according to package directions. While the noodles cook, heat a cast iron pan (or wok) on the stove. Add a bit of olive oil to your pan and sautée the mushrooms until they start to soften. Add the broccoli and cook until they turn bright green. Finally add your peas & chickin’, cream of mushroom soup and nutritional yeast. Cook until the broth thickens (about 10 minutes). I topped mine with some vegan mozzarella and baked it in the oven for 25 minutes.
I’m curious to see if anyone managed making actual black and white food =)