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!

GRILLED PORTOBELLO MUSHROOMS 3 WAYS

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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! http://www.spiceituplbi.com

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.

grilled-portobello-omellette

 

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