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Posts Tagged ‘portobello’

balsamic portobello linguine

In culinary experiments, dinner, easy weeknight meals, lunch, vegan, vegetarian on 11.22.11 at 10:36 pm

it’s no secret — i heart portobellos.

earthy flavours. gorgeous colour. hearty presence like a good piece of meat — well, kinda, sorta, not really. but it makes for a fantastic feature ingredient in this simple vegan pasta dish!

the portobellos:
– heat up 2 tsp extra-virgin olive oil in large saucepan on high heat
– add 1 portobello mushrooms (tops sliced lengthwise, stalk diced)
– season w/ ground black peppercorns
– drizzle aged balsamic vinegar over portobellos
– sauté for 2-3min until mushrooms are tender & balsamic flavours are soaked in

 (tip: gently clean portobello mushrooms under running water. carefully remove & discard dark gills using a spoon to scrape them off.)

food styling:
– plate a small serving of linguine pasta (cooked, al dente)
– top w/ portobello mushrooms
– drizzle w/ aged balsamic vinegar
– season w/ ground black peppercorns
– pairs nicely w/ your fave pinot grigio

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green lentil & veggie soup

In appetizers, culinary experiments, dinner, easy weeknight meals, gluten-free, leftovers, slowcooker, vegetarian on 10.06.11 at 10:04 pm

is that soup brown? why yes, it is. oops.

well, i guess this goes to show you that all things nutritious aren’t so pretty. i laugh now, but i’ll admit that i was a bit disheartened by the dull colour of this oh-so-healthy homemade veggie soup. trust me, it looked so yummy at the start. sigh. (i blame it on the green lentils. lol)

slowcook the soup:
add the following ingredients into a medium slowcooker and stir to combine well. simmer at high heat in the slowcooker for approx 4.5 hours.

– 1.5 cups organic carrots (chopped)
– 1 portobello mushroom (rough chop)

 (tip: before chopping, gently clean portobello mushroom under running water. carefully remove & discard dark gills using a spoon to scrape them off.)

– 1 cup beet greens (stems removed)
– 1 cup fresh organic arugula
– 2 baby eggplants (thinly sliced rounds)
– 1 cup light sour cream
– 5 cups water
– splash of red wine (i used some leftover pinot noir syrah.)
– drizzle of extra-virgin olive oil
– 1/2 cup fresh cilantro (rough chop)
– dash of sea salt
– season w/ ground black peppercorns
– 1 tsp herbes de provence

at the 3.5-4 hour mark, add the following ingredients:
– 2 cups green lentils
– 1 cup water

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crustless portobello quiche

In baking, brunch, culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, lunch, vegetarian on 05.01.11 at 9:02 am

some might say that the best part of a pizza is the crust. perhaps the same rules apply with quiche… perhaps they don’t. :)

or maybe i’m just too lazy to make a homemade crust. haha! inspired by a recipe by fellow blogger nest and sparkle, here’s my version of a crustless quiche… great for a low-carb brunch, lunch or breakfast for dinner.

– preheat oven to 375F

prep the portobello:
– heat up 2 tbsp extra-virgin olive oil (evoo) in medium saucepan on high heat
– sauté 1 shallot (rough chop) until slightly browned
– add 1 portobello mushroom (diced) to pan, sauté for 3-4min
– season w/ ground black peppercorns
– remove from heat & set aside

 (tip: before chopping, gently clean portobello mushroom under running water. carefully remove & discard dark gills using a spoon to scrape them off.)

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