Thursday, July 12, 2018

Simple Mushroom Sandwich


Sometimes the simpler a meal is, the better. This portobello mushroom sandwich is the perfect example of that truth. The secret is in using high quality mushrooms and high quality buns. Today I used homemade hamburger buns from my local bakery. I have used ciabatta buns, and those work too.

Here's what you need:
large portobello mushrooms - 2 per sandwich
olive oil
tin foil
Sandwich buns
butter
Parmesan cheese (dairy or non dairy)
garlic salt
pepper

Here's what you do:
clean the mushrooms with a small spoon, scraping out the black gills and trimming off the stem. Place them on a grill pan and drizzle olive oil over both sides. Salt them generously. Start grilling them slowly, flipping them every so often. You don't want them to become brown, just soft and juicy. The salt will bring out lots of juice and that's good. Cover them with foil and allow them to cook for at least 30 minutes, flipping them once in a while. They are done when a knife slips easily into the center of the mushroom.

In the mean time, make the best garlicky Parmesan toast with your buns. The buns do not need to be hot at meal time; they can sit around a bit before serving the sandwiches.

That's it!

Tuesday, July 10, 2018

Lentil Sloppy Joes


Made a double batch of these beauties today to take to a sorority reunion this weekend. I'm getting used to bringing my own food everywhere I go - and that's OK.



Here's what you need:
1 T corn oil
1 small green pepper - minced
1 small onion - minced
15 oz tomato sauce
1 T chili powder
1 t cumin
1 t smoked paprika
1 T dark molasses
1 T brown sugar
3/4 - 1 C French lentils (also known as Le Puy lentils)

Here's what you do:
Cook the lentils in veggie broth or water until soft and toothsome. Set aside.
Saute the green pepper and onion in the corn oil, but don't let them get brown at all....just soft. Add the remaining ingredients, including the lentils. Continue to simmer and thicken and adjust ingredients to taste. Keep them nice and sloppy and be sure to serve them on a classic soft white hamburger bun.

Wednesday, April 4, 2018

Roasted Cauliflower Salad with Lemony Tahini Dressing (from Budget Bytes)


Well, I really pulled out the stops for this year's Easter lunch! I made tons of vegan sushi; I literally spent hours prepping veggies, cooling rice, rolling, rolling, rolling, and decorating. See how gorgeous my end result was! I'm telling you, I was mighty proud of these beauties. Look at them!

The only horror was that I did not realize how yucky they would be after storing them over night in the fridge :( I mean, they were hard and crunchy and the nori was chewy. My family (bless their hearts) ate like champs, but all I could think of was how much they were chewing and chewing and trying not to frown at the Easter table.

My beautiful sushi did not satisfy at all. I knew we were hungry and cranky. So the next day, I made three power salads, enough to fill us to the brim and beyond.

Today I share an excellent recipe from Budget Bytes. See the original recipe here.  This stuff was amazing. In fact, it's probably my new favorite way to eat cauliflower. Many kudos to Beth and Budget Bytes.