Friday Recipes

I know all you hard working organizers out there don’t have time to cook. You barely have time to eat. Well that has to change if you are in it for the long haul. Not only will you spend less money and eat more healthy (studies say) when you cook your own food, you can also reduce stress and relax into the cooking process.

Every Friday I will post a a tasty (and healthy) recipe for you to try. Post your experience to comments.


This weeks recipe come from the Vegan Grandma
Roasted Portobello Mushroom Caps
serves 4

4 large portobello mushroom caps
2 tablespoons olive oil
Olive oil to oil the roasting pan
1 tablespoon shoyu or liquid aminos
2 teaspoons balsamic vinegar
Salt and freshly ground pepper

Place the rack in the middle of the oven. Oil a baking sheet (large enough to place all 4 mushroom caps in one layer). Preheat the oven to 450 degrees F.

Quickly rinse (use as little water as possible) or wipe off portobellos with a damp towel. A clean brush (like a paint brush) or cheesecloth is a good way to clean them. Slice the stems if needed so that the mushrooms will sit flat. Place the mushrooms gill side down in the pan.

In a small bowl, place the shoyu or aminos, the oil, and the vinegar. Use a fork to combine the ingredients. You can use any of the following sauces instead of the above mixture: Italian dressing, teriyaki sauce, barbecue sauce or balsamic vinaigrette.

Liberally brush caps with the oil, vinegar, shoyu mixture, and season with salt and pepper.

Roast in a preheated oven at 425 degrees F oven until the tops and edges begin to brown. Turn the mushrooms over, stir the oil, shoyu, vinegar mixture and liberally brush the gill side of the mushrooms with the mixture. Roast until they are tender, about 5 minutes more.

Or, you can grill or broil the mushrooms 4 to 6 inches from heat source for 4 to 6 minutes on each side, brushing on the mixture once or twice.

Serve topped with vegan aioli sauce.

Or Make it From Scratch:Vegan Cashew Aioli
makes 1 cup

½ cup raw cashews
3 tablespoons fresh lemon juice (O.K., sometimes I cheat and use bottled.)
1/4 cup water
½ cup canola oil (or any neutral tasting oil)
pinch of salt
3 or 4 garlic cloves, peeled and chopped (use more or less depending how garlicky you like it)Place the cashews into a blender. Process until the cashews are ground as finely as you can get them.
Add the lemon juice and water and process until smooth. Add the oil slowly, and process until the sauce is thick and creamy. Add the salt and process a minute longer.
Taste for seasonings and adjust if needed.

About JTP

An occasional reader, an occasional writer, an occasional podcast producer, an occasional strategist.
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