Tag Archives: vegan food

Going Old School: Portobellos with a Roasted Red Pepper Sauce

Before Beyond Meat, before Gardeins and even before Boca….there were portobellos. This old-school fungi is straight-from-the-ground “meat” for vegans due to its thick and hearty texture. What makes these portobellos special is the savory roasted red pepper sauce drizzled on top. Served with some lemony smashed red potatoes, this is the compassionate version of  “steak and potatoes”.

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Portobellos and a Roasted Red Pepper Sauce

Ingredients

  • 3-4 large portobello caps (stems removed)
  • olive oil
  • 1 roasted red bell pepper (I roasted mine on the stove top like this, but store-bought should work just as well)
  • 1/4 cup cashews
  • 1 garlic clove
  • 1 sun-dried tomato
  • 2-3 tablespoons veggie broth
  • salt and pepper to taste
  • chopped chives for garnish

Directions

  1. Slice portobello caps into strips. Coat with olive oil and sprinkle with salt and pepper. Roast in oven for 20 minutes at 400 degrees F.
  2. To make the sauce, blend the roasted red bell pepper, cashews, garlic clove, sun-dried tomato and veggie broth until smooth.  Add salt and pepper to taste and blend again. This recipe makes about 1 cup of sauce.
  3. Drizzle sauce over roasted portobellos when they are done and garnish with chives.

While I do enjoy all the great vegan meats in the supermarket, this delicious but easy sauce renewed my taste buds for this classic meat substitute.

What’s your favorite way to have portobellos?

Vida Vegan Con 2013

We just got back from our little tour of the Pacific Northwest and I’m dying crying a little inside as I scan through my pictures. Oh Portland, how I miss you already!

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There’s no way to capture this magical fantasy-land all at once so I’ll start with the main attraction, the Vida Vegan Conference 2013.  Most of which took place in the Mark Building of the classy Portland Art Museum.IMG_0622 _Snapseed

Right outside the art museum was a large span of green space where I could sit and chill with Abe while basking in the Portland sun (yes, the sun did come out!).IMG_0624 _Snapseed

I could probably write a tome about all the wonderful talks that took place at Vida Vegan Con, but I’m just gonna highlight a few of my favorite tidbits. For a full play-by-play, visit Sews Before Bros.

  • To take vegan ethics beyond the plate, it’s good to seize intersectional opportunities. For example, the fire at the Bangladesh factory was a good way to introduce the idea of ethically sourced products.
  • There’s always something I can do better in my veganism. The point is to do the very best that I can.
  • I gotta stop using palm oil (see above).
  • Filter amazon searches for vegan cookbooks by “publication date” and request review copies in advance…who knew?!
  • Be authentic! There’s only one me who can tell my story in my voice. This tidbit came from Cadry from Cadry’s Kitchen who I got the pleasure of meeting. She is just as luminous in real life as she is on her blog and videos.
  • Do the things that bring me joy and my passion for these things will translate easily to readers. More words of wisdom from Cadry.
  • I gotta get Adobe lightroom, which surprisingly works with jpeg files, to post process my food photos. Susan Voisin from Fat Free Vegan Kitchen gave a real time lightroom demo and wowee! Her entire presentation on food photography is here.
  • When reviewing a recipe, put a twist on it to show it’s adaptability. This came from the incredibly talented Hannah Kaminsky from Bittersweet who I also got to meet! I didn’t get to see her first talk on food styling, but she put a recap on her blog.
  • Stop self editing myself while I write blog posts. That is what second and third edits are for. Free writing is where the magic happens. This advice came from none other than Isa Chandra Moskowitz herself in an intimate writing workshop.

In addition to the treasure trove of talks, I got to hobnob with other vegans like Kylie from Life of Kylie and of course stuff mah face silly with all the vegan foods. Everyday the exhibitors in the ballroom tempted me with their vegan eats. And I succumbed to the temptation. every. single. time.vvc2013_vendors1vvc2013_vendors3vvc2013_vendors2

Veggie Grill fed the VVC participants the first night of the conference with a kale salad marinated in their ginger-papaya vinaigrette, chickin’ wings and a chicken’ wrap served with ranch and buffalo wing sauce.

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It was so tasty that Neal and I ate there later that night. He got the Chipotle BBQ burger and mac and cheese.IMG_0560 _Snapseed

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I had the Baja Fiesta salad which had papayas and was served with that delicious ginger-papaya vinaigratte.

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Portland, I may not be able to live with you just yet, but the dream is still alive.
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Viva la Portland! IMG_0692 _Snapseed