Meat Lover Meatless Meals

I have never fared well on a diet of little to no meat, even though I know it is better for my health, until recently. Over time your taste buds change, your metabolism slows down and you become more inclined o do what you should have done years ago. I had always heard people say how Portobello mushrooms taste like meat when they are grilled.  Being a true carnivore I scoffed at this claim and refused to believe it or even try them.  I also never cared for mushrooms of any kind which made this notion even less desirable.  However, over the past two years I have been exploring the fine world of fungus and have come to the conclusion that I have been missing out all these years! Now that I am embracing a diet of little to no meat on a regular basis I’d like to share my findings in hopes that other carnivores (like myself) will enjoy these meals sooner rather than later. I promise that these are worth sinking your teeth into!


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Grilled Portobello   *vegan & gluten free

  • Drizzle with 1 Tbsp. extra virgin olive oil per side
  • season both sides with salt & pepper
  • Grill for 2-1 minutes on each side

Oven Roasted Shallots   *vegan and gluten free

  • Cut off the ends and peel the shallots
  • Cut in half and place in a small baking dish
  • Drizzle with extra virgin olive oil and season with salt, pepper & fresh thyme
  • Cover with foil and bake in a 400 degree oven for 20 minutes

Oven Roasted Tomatoes   *vegan and gluten free

  • Cut plum tomatoes in half lengthwise and place on a baking sheet
  • drizzle with extra virgin olive oil, season with salt & pepper
  • Quick method: bake at 425 for 20-30 minutes
  • Preferred method: bake at 250 for 2 hours

*If you make a large amount of the shallots and tomatoes they keep well refrigerated in a mason jar for weeks and can be added to salads, soups, sauces, etc.

Oven Roasted Asparagus   *vegan and gluten free

  • Wash and trim ends of the asparagus, place in a baking dish
  • Drizzle with extra virgin olive oil, season with salt & pepper
  • cook in the oven (uncovered) at 400 for 15=20 minutes

Basil Oil   *vegan and gluten free

  • Remove all leaves from a medium-large bunch of basil
  • Place leaves in a food processor or blender
  • Add about 1/4 cup of extra virgin olive oil and blend
  • Add more oil as needed until the mixture is a smooth consistency

This oil keeps in the refrigerator for weeks and can be added to so many dishes (sauces, many meats, seafood, etc.)

Brocco-flower Mash   *gluten free

  • Place broccoli crowns and small head of broccoli in a large pot. Cover with water, cover the pot and cook on high, bringing it to a boil.  Cook until the vegetables are fork tender (approx. 15-20 minutes)
  • Drain the water, add a splash of light cream (approx. 1/4 cup) and 2-3 Tbsp. butter
  • Mash and blend veggies with either an electric mixer or bermixer until you have a smooth consistency. Add more cream as needed to achieve the desired consistency but it won’t take much.
  • Season with salt & pepper to taste.

I purchased the dark chocolate balsamic from Spice it Up in Beach Haven, NJ.  They have so many great products but this one is my new favorite!

Now that you have all of the components you can build your Portobello any way you like! Any leftovers you may have also go well in an omelette.




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