Matt Cooking Stuff, Recipes

Korean BBQ Portobello Burgers

2014_07_04

I am now a proud owner of a grill! Can you believe it? I’ve been a home owner for ten years and have never owned a grill before. But after grilling for the first time at my own house on a real grill, I can finally call myself a “true American.” But once you hear what I grilled, you may take issue with my choices and my “true American-ness.”

Korean BBQ portobello burgers still count, right?

We were having friends over for a BBQ over the fourth of July weekend. And since I’ve never grilled before, I figured I should do a practice run with something just to make sure I got the hang of it.

I made grilled zucchini, grilled corn on the cob, and Koren BBQ portobello burgers. No meat, but that’s what we decided on (I’ve been told if you don’t grill meat that it doesn’t count, which I suppose is a valid argument on some level).

Anyway, I killed it for my first time! The corn was crisp and rich. We didn’t even use butter or salt! The mushrooms were juicy and meaty (as much as a vegetable can be). And the zucchini was, ok, maybe a little overdone, but still delicious.

I think I’m going to love summer time grilling. Next up, Chicago style hot dogs!

RECIPES:

Grilled Corn on the Cob

Korean BBQ Portobello Burgers

Recipe taken from Isa Does It, by Isa Chandra Moskowitz. If you enjoy vegan and vegetarian meals, I highly recommend you get this book. It’s my most used recipe source at the moment.

Marinade:

1 cup water
1/4 cup light molasses (I left this out because I couldn’t find it)
1/4 cup maple syrup
1/4 cup tomato paste
1/4 cup soy sauce
1/4 red wine vinegar
2 tsp sesame oil
2 Tbsp liquid smoke
2 tsp sriracha
2 cloves garlic
1 tsp onion powder
4 portobello mushroom caps
Olive oil for grill

Toppings:

Hamburger buns (I lightly grilled Kaiser roll buns)
Vegan mayo (I used regular)
1 cup kimchi

Marinate mushrooms for an hour. Grill mushrooms 5 minutes per side or until done. I added the marinade as I grilled them. I wanted as much of the marinade flavor as possible.

Spread mayo on lightly grilled buns. Place mushroom on bun and top with kimchi.

(The book has a lot more details but you get the gist of it)

Matt Cooking Stuff, Recipes

Bok Choy and Wild Mushroom Miso Soba Bowl

2014_06_11

This had three of Ellie’s favorites: tofu, mushrooms, and noodles. She wouldn’t eat the bok choy, but handled everything else. Not too bad I guess. And Aya said it tasted like Japan so I counted that as a compliment too.

This recipe is only for two, so make adjustments accordingly. I also used 4 tablespoons of miso instead of the 2-3 in the recipe.

RECIPE:

Bok Choy and Wild Mushroom Miso Soba Bowl

Matt Cooking Stuff, Recipes

Cauliflower Puree with Mushroom Compote, Seared Portabella, and Shiitake Bacon

2014_02_16a

Holy mushrooms! Mushrooms on mushrooms topped with more mushrooms. Oh yeah, there is some cauliflower in there somewhere too. If you love mushrooms, you’ll like this.

The original recipe calls for seared king mushrooms, but I couldn’t find them anywhere. I opted for a portabella instead. It seemed like it got the job done. I do plan on making this again when I can find some king mushrooms though.

I served this on a bed of arugula mainly just to add some color. But the slight crunch seemed to compliment the cauliflower puree pretty well. The shiitake “bacon” topping is a must for this too. It obviously doesn’t taste like bacon, but it gives a similar texture and salty punch that bacon has. I’m not a huge bacon lover anyway so this was a great alternative.

So not only is this super tasty, but see how awesome this looks (if you like mushrooms)!

The recipe link has great instructions and photos that help in putting this epic fungi-liciousness together.

2014_02_16b

RECIPES:

Recipe is from a great vegan cooking blog called vegangela.com

Cauliflower Puree with Mushroom Compote, Seared Portabella, and Shiitake Bacon

Matt Cooking Stuff, Recipes

Aloo Mattar (Potatoes and Peas) and Mushroom Cashew Curry

20214_02_05This is from a website visit frequently Manjula’s Kitchen. There are a ton of recipes here that are vegan, but we don’t really think about it while we are eating them. It’s just really good food. Ellie, and especially Chloe cobbled these up.

I usually double the ingredients for these recipes when I make them so we have plenty of leftovers. I also usually leave the green chiles out because Ellie is pretty sensitive to the mild heat they bring. My favorite out of these two was the mushroom cashew curry. It’s so good it was addicting. And so good that Chloe devoured three bowls of it.

2014_02_05bRECIPE:

Aloo Mattar (Potatoes and Peas)

Mushroom Cashew Curry

Matt Cooking Stuff, Recipes

Portobella & Kale Pizza

2013_05_22

 

This called for roasted garlic, but instead I just used a ton of garlic. I do want to make this again actually roasted garlic, because I usually don’t have fresh garlic on hand.I also nevmake my own pizza crusts. Not yet anyway. I usually just buy the pre-packaged Meijer brand organics pizza crusts. They aren’t anything special, but they get the job done.

I wasn’t sure if I’d like this a lot or not, but I really liked it. The kale wasn’t too bitter either. Simple and tons of garlic. Ellie picked off the green but ate the mushrooms.This was a winner in our book.

RECIPES:

Portabella and Kale Pizza