VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

by Mark Bittman

CREAMED MUSHROOMS ON TOAST MAKES: 4 SERVINGS TIME: 30 TO 45 MINUTES Mashed white beans and a little water take the place of dairy here to thicken and enrich sautéed mushrooms. The flavor is more interesting than cream, the texture heartier, and the nutrition comparison isn’t even close. Serve as a side dish, or make this a meal by ladling over whole-grain toast or flatbread. It’s also good wrapped in whole wheat tortillas, over brown rice, tossed with whole wheat pasta, or used to sauce roasted wedges of eggplant, cabbage, or cauliflower. 2 tablespoons olive oil 1½ pounds fresh mushrooms, stemmed, if necessary, and sliced 1 teaspoon salt, plus more to taste Black pepper to taste 2 cups cooked or canned white beans, drained 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme or rosemary, or 1 teaspoon dried Whole-grain toast, for serving ¼ cup chopped fresh parsley, for garnish 1 Put the oil in a large skillet over medium heat. When it’s hot, add the mushrooms, sprinkle with the salt and some pepper, and cook, stirring occasionally, until the mushrooms have released their liquid, become tender, and the pan is beginning to dry out again, 10 to 15 minutes. 2 Meanwhile, puree the cooked beans in a food processor or blender with ½ cup water and let the machine run until the mixture is smooth. Stop to scrape down the sides and puree again. The mixture should thickly coat the back of a spoon. If not, add more water, 1 tablespoon at a time. 3 Add the garlic and thyme to th...