7:32 PM Posted by Three Yellow Starfish
This evening we made Grilled Portobello Mushrooms with Red Wine Reduction along with a few stuffed mushrooms (just for variety).
If your a mushroom fan this is a simple and fantastic recipe!! The wine reduction was a Cab Wine, fresh, thyme, garlic, salt, pepper, and rosemary. You marinade the portobellos for about 20 minutes and grill them for a couple of minutes on each side then spoon the wine sauce on top of the mushrooms.
For the stuffed mushrooms we basically used the same marinade as the large mushrooms but we stuffed them with orange bell peppers and onions.
Light and delicious!
Veganaise (vegan mayonnaise) is my most recent "where have you been all my life" discovery. Its delicious! It tastes just like mayo but its better for you...it's cholesterol free and made with healthier oils.
Yesterday we used it to make some DELICIOUS veggie dip.
We used 1 cup of veganaise, 1 tablespoon of high quality mustard (corn syrup free), 1/2 tbsp vegan worcestershire sauce, 1/2 tsp. of garlic powder, 1 tsp. of pepper. Mix it all up and TA DA! Amazing dip. Its also great on a vegan BLT sandwich!
Im excited for tomorrow! We have a green onion frittata and potato salad on the menu!
Im also very excited becuase I ordered these two books:
My Sweet Vegan: Passionate About Dessert by Hannah Kaminsky and Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz. I'm excited to test these recipes out. I'm sort of a dessert freak.
Oh and while we were cooking Dakota fell asleep while watching WALL E.