Tag: vegetarian

Grilling · Main Course

Grilled Portobello Burgers

camimay1 Comment

Hey all!

Yesterday was another gorgeous day in the Pacific Northwest!

It matches my Kitchen Aid!

What better way to break in the grill than to throw a couple of burgers on it? It was feeling like a mushroom sort of day, so we went out and got ourselves a couple of nice, big portobello caps. I really like portobello mushrooms. Some people get really excited about steaks for the same reasons that I get excited about portobellos.  They’re juicy, meaty, and the charred bits are the best! These are also infinitely more delicious than a boca burger, and almost as easy.

Grilled Portobello Burgers

2 large portobello mushroom caps

1 large clove of garlic (or to taste)

2 generous pinches kosher salt

1 Tbsp fresh rosemary, chopped

1/2 Tbsp fresh thyme, chopped

1 1/2 Tbsp balsamic vinegar

1 1/2 Tbsp olive oil

Fresh ground pepper (to taste)

Clean your mushroom caps with a damp cloth and remove the stems my gently twisting. Be careful and don’t break them in half like I accidentally did.

Ready to go!

Finely chop the garlic. Sprinkle your salt onto your chopped garlic and chop some more. I like to give it a good smash with the blade of my knife, so the garlic is almost a paste.

Harvesting rosemary from the patio

Finely chop your herbs. I used fresh rosemary and thyme because I have a couple of flourishing plants living on my patio. Feel free to substitute  your own favorite fresh herbs, or a couple of pinches of whatever dry herbs you have on hand. You’ll want to use less if you’re using dried herbs.

Mix together the balsamic vinegar and olive oil in a shallow dish that is large enough for the mushrooms to lie flat on. Since I broke one of them, the pie plate worked fine. Side note:  My favorite balsamic vinegar comes from this little shop down on St. Helens Ave. in Tacoma. They make their own and it is awesome!

From Stink!

Add your garlic and herbs to the balsamic vinegar and olive oil mixture.  Grind some black pepper over the whole concoction and then place the mushrooms gills side down into the mixture.

Gills side down!

Spoon some of the marinade over the top. Let it marinate for at least 30 minutes, an hour is better.

Soaking up all the deliciousness

Preheat your grill and oil the grates. I like to spoon some marinade into the gills (really get it saturated) and over the top right before throwing it on.

Again, gills side down

Cook for about 5-8 minutes or until you can see the edges start to curl and the mushrooms shrink a bit. Flip and cook for another five minutes. The texture should be still firm, but less crunchy (like a raw mushroom), more….squishy, for lack of a better word. You don’t want to overcook it to mush.

Toast your buns in the last couple of minutes.

Toast the buns!

Once you flip the mushrooms, add sliced cheese and close the lid on the girl for a minute or until the cheese is all melty.

Cheesy Mushrooms

I fried up a couple of eggs and threw them on top since this ended up being breakfast for me, along with some tomato and avocado.

Breakfast burger?

Look at this finished masterpiece! It was delicious.

♥

Avocado and mushrooms, le sigh, so perfect!
Main Course

A Pot Pie to Break the Ice

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Since my first foray into the culinary world, cooking has been my art of choice. Baking, in particular, is my favorite pastime.  Now that I’m living on my own, I’ve started expanding my savory roots.  Cookies and cake are still my favorite things to make, but as a health conscious adult, I try and reserve the decadent desserts for special occasions.  I don’t  compromise on ingredients when it comes to baking, because if I want a healthy dessert, I would rather eat some fresh fruit than eat a mediocre “healthified” cookie.  I’m a firm believer that butter is best for baking!

You’ll find that my savory cooking style tends to be plant based and I’m a sucker for seasonal, local ingredients. For my everyday weeknight meal, I try to take comfort food classics and give them a healthy spin. I wage a constant battle against my love of bread and butter and wanting to fit into my skinny jeans!  For my first ever blog post, I give you a favorite comfort meal! To make this a little more weeknight friendly, I use a pre-packaged pie crust.  If you have the time, feel free to substitute your favorite pie crust recipe. If you’re trying to cut down on calories, leave off the bottom crust.  You can easily substitute your favorite veggies and beans in the filling.

Easy Chickpea Pot Pie

1 package pre-made pie crust

1 can garbanzo beans

1 8 oz packaged crimini mushrooms, quartered

1/3 cup chopped onions

2 cloves chopped garlic (or more if you love garlic)

2/3 cup frozen peas

2/3 cup frozen corn kernels

1 medium sweet potato

2 handfuls of spinach (more or less to taste)

2 cups vegetable broth (bouillon based is fine)

3/4 cup milk (use whatever you have. Soy or almond works great)

3/4 cup flour

3/4 cup water

TBSP Poultry Seasoning (or to taste)

Salt, Pepper, pinch of chipotle powder(optional)


Preheat your oven to 450° F.  Unroll the bottom pie crust into your favorite pie pan. I use a 9-inch deep dish because I like a lot of filling.

Peel the sweet potato. Wrap it in a damp paper towel and place on a plate. Microwave for 5 minutes or until the potato is tender. Chop into bite sized pieces. You could also boil the potatoes until tender, but I like the convenience of not having to use another pot to boil water.

Sauté the onions and garlic in a little bit of oil until onions are translucent. Add the quartered mushrooms, peas, and corn.  Cook until mushrooms shrivel up a bit and the peas and corn are warmed through.  Add the vegetable broth and milk. Dump in the spinach, garbanzo beans, and sweet potato. Add your seasoning. Depending on how salty your broth is and what type of milk you used, you might need to add more or less to bring out the flavor.  I love chipotle, so usually add a splash of chipotle hot sauce or a pinch of chipotle flavor to add some heat.

Mix the flour and water together until the mixture is lump free. Add to your filling while stirring constantly to prevent lumps. Bring to a boil.  The mixture should be pretty thick.

Pour your filling into the pie crust. Put the top crust on, crimp sides, and cut steam holes. Place on a baking sheet and bake for 20-25 minutes, or until the top crust is golden brown.