1) For the Vegan
4 Large Portobello Mushrooms (this also works with tofu slabs sliced into 4ths)
1/4 cup Balsamic Vinegar
1/4 Cup Olive Oil
4 Cloves Garlic, minced
1 tsp crushed red pepper
1/8 tsp liquid smoke
1/2 Teaspoon Fresh Ground Pepper
1/4 Teaspoon Salt
In a large plastic Ziploc bag combine all the ingredients minus the mushrooms and place in fridge.
Scoop the gills of the mushrooms out using a spoon. Use a wet paper towel to gently clean the
Place mushrooms in bag back in the fridge. Overnight is best, but a minimum of 2 hours.
Remove from marinade. You can now either grill or use cast iron skillet. Grill on hot grill for 3-4
minutes each side until you have crispy blackened edges. In a cast iron skillet, heat up some oil
on medium heat. When hot, cook on each side 3-4 minutes until desired texture.
2) For the Casserole Fanatic
2 tablespoons olive oil
4 garlic cloves minced
16 ounces sliced fresh mushrooms
6 carrots, peeled and chopped (about 2 cups)
2 sprigs of Rosemary
3 sprigs of thyme
2 bay leaves
2 tablespoons tomato paste
2 tablespoons flour
1/2 cup red wine
1–2 cups veggie broth
1 teaspoon salt
2 cups frozen peas
Handful of fresh parsley for the end
6 Yukon gold potatoes (about 2 pounds)
1/4 cup plant based milk (recommend coconut milk from a can)
1/4 cup olive oil
salt to taste
1 tsp garlic powder
Boil chopped potatoes until tender. Drain, rough mash with milk, oil, garlic powder, and salt. Set
aside mashed potatoes. Preheat oven to 350.
In a large oven-safe pot, heat the oil over medium heat. Add shallots and garlic and sauté until
fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until
carrots are softened.
Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzle) and scrape all the
browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the
broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it
thickened even further.
Remove the herbs. Stir in the peas, spread the mashed potatoes on top and bake for 15
minutes at 350. Finish on the broil setting for a few minutes to get it nice and brown on top.
Remove from the oven and sprinkle fresh parsley on top.
3) For the Side Dish Lover
Brussels and Corn
1 lb of brussels washed, trimmed, cut lengthwise
2 cups of corn
1 large onion thinly sliced
4 cloves of garlic minced
2 Tbsp vegan butter
2 Tbsp olive oil
1/2 tsp dried chili flakes
1/4 tsp salt
1/2 black pepper
Heat 1 Tbsp of olive oil and 1 Tbsp of butter in a cast iron skillet over medium heat.
When this begins to bubble, place brussels, cut side down in the skillet. Sprinkle with half the
salt. Flip brussels after 5 min and cook for another 5 minutes until browned.
Remove from skillet. Add remaining butter and oil, salt and pepper to skillet. Sauté onions for 4
minutes then add garlic and sauté an additional 2 minutes.
Add corn and chili flakes for another 5 minutes.
Add brussels back to pain and sauté together for another 5 minutes.
Favorite local farms to buy ingredients:
Green Door Gourmet
FRESH SE Daugherty and Sons
Beaver Creek Dam
Rose Creek Farm