Marinated Portobello Torta with Chipotle Mayonnaise

January 05, 2014 By: Megabeth Category: Main Dishes, Recipe, Sandwiches

Marinated Portobello Torta with Chipotle Mayonnaise

I’ve had this recipe on my “to do” list this summer and finally got around to trying it out. I’m glad I did. It was very easy to make and is really a unique play on a BBQ with southwestern flavors.

The recipe is pretty forgiving as I was missing some of the ingredients, including the chipotle pepper in adobo. Instead I used an adobo chili power and a dash of cayenne in the mayonnaise. And, instead of sliced jalapenos I used a hot jalapeno pickle relish which ultimately added a further depth of flavor.

Recipe: Marinated Portobello Torta with Chipotle Mayonnaise

Summary: A spicy vegan sandwich with bold flavors.

Ingredients

  • Marinated Portabellos
    • 3-4 small portobello mushrooms (Megabeth adjustment: I bought presliced portobello mushrooms to save some time.)
    • 1/4 cup freshly squeezed lime juice
    • 1/2 cup olive oil
    • 3 tbsp tomato paste
    • 2 cloves garlic, smashed
    • 1 tsp dried oregano
    • 1 tsp ground cumin
  • Sandwich
    • 2/3 cup vegan mayonnaise
    • 2 chipotles in adobo sauce, seeds removed (Megabeth adjustment: use a dash cayenne and 1 teaspoon adobo chili power if you don’t have chipotles.)
    • 1 cup refried beans (Megabeth note: Check to make sure they are vegetarian.)
    • 1 ripe avocado, peeled, seeded and sliced into 1/4 inch slices
    • 4 pickled jalapeno peppers, sliced very thinly (Megabeth adjustment: I used 4 Tablespoons jalapeno pickle reslish)
    • 1 red onion, sliced into thin rings
    • 1/2 lb shredded romaine or iceberg lettuce
    • 4 crusty French or rustic-style sandwich rolls, or sandwich buns

Instructions

  • Prepare the mushrooms first. Whisk together the lime juice, olive oil, tomato paste, garlic, oregano and cumin.

Marinated Portobello Torta with Chipotle Mayonnaise

  • Coat the mushrooms with marinade and let stand for 20 minutes. Warm a skillet over medium-high heat and add the mushrooms, cooking for 5-7 minutes on each side. You can also cook these over a BBQ. Once cooked through, remove from heat.
  • To make the chipotle mayonnaise, pulse the vegan mayonnaise and chipotle peppers (or the seasoning if using) in a food processor until smooth. Warm the refried beans either in the microwave or on a stovetop, adding a little water if necessary to create a spreadable consistency. Have ready the tomatoes, avocado or guacamole, lettuce and red onion rings.

Marinated Portobello Torta with Chipotle Mayonnaise

  • Slice each sandwich roll in half horizontally, and, if desired, remove some of the bread inside to allow more room for the filling. Toast or grill each roll half until hot.
  • Assemble sandwich by spreading the inside of a roll with chipotle mayonnaise, then topping that with the refried beans. Stack on the bottom half a generous layer each of eggplant, tomato, avocado, shredded lettuce, jalapeno and some onions. Top with the upper half of the roll.

Preparation time: 30 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4

Eggplant Parmesan

December 29, 2013 By: Megabeth Category: Main Dishes, Recipe

Eggplant Parmesean
Golden baked eggplant layered between four different types of cheese is not necessarily a diet dish but it’s comfort food at its finest. (To be honest, I did use a low-fat ricotta but its benefits were immediately cancelled out by the rest of the cheese.)

I made a roasted garlic pasta sauce the night before I made this. I’m glad I used it as it added a more homey flavor.

This eggplant parmesan was also much appreciated as lunch leftovers the next day.

Recipe: Eggplant Parmesan

Summary: Served with a homemade tomato sauce, this eggplant parmesan was divine!

Ingredients

Eggplant:

  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
  • Cooking spray

Filling:

  • 1/2 cup torn fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten

Remaining ingredients:

  • 1 (24-ounce) jar premium pasta sauce (or use my roasted garlic pasta sauce)
  • 1/4 teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese

Instructions

  • To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish.
  • Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish.
  • Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess.
  • Place eggplant 1 inch apart on baking sheets coated with cooking spray.
  • Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

Eggplant Parmesean

  • To make filling, combine basil and next 6 ingredients (through egg).
  • To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray.
  • Layer half of eggplant slices over pasta sauce.
  • Sprinkle eggplant with 1/8 teaspoon salt.
  • Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina.

Eggplant Parmesean

  • Repeat layers once, ending with about 1 cup pasta sauce.
  • Cover tightly with aluminum foil coated with cooking spray.
  • Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina.
  • Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes

 

 

Slow-cooked Italian Zucchini

August 08, 2013 By: Megabeth Category: Recipe

Dear Veggin’ Readers – thank you for being patient whilst I took a bit of a hiatus…but I’m back! I have some new recipes and product reviews to get us going. Let’s start first with an easy to make slow-cooked Italian zucchini.

Summer’s harvest is here and this is a totally easy way to cook up the bounty without heating up the kitchen (or take a lot of prep time).

Slow-cooked Italian Zucchini

Summary: An easy-to-make meal using your garden’s summer bounty.

Ingredients

  • 4 zucchinis, sliced lengthwise 1/4 inch thick
  • 2 garlic cloves, minced
  • 3 Tablespoons olive oil
  • 1 shallot, minced
  • 4 green onions, chopped
  • 3 Tablespoons fresh basil, chopped
  • 1 Tablespoon fresh oregano, chopped
  • 3 Tablespoons fresh parsley, chopped
  • Salt and pepper, to taste
  • 3 large tomatoes, chopped
  • 1/2 cup parmesean cheese, grated

Instructions

  • Place all ingredients in the slow cooker except for the tomatoes and cheese.

  • Set on low for 7 – 8 hours.
  • Add tomatoes and cook for an additional 1 hour.
  • Pour mixture into casserole dish.

  • Sprinkle parmesean cheese on the top.

  • Place under the broiler until cheese is melted and bubbly.

Diet type: Vegetarian

Vegetarian Recipes When You Have No Power

October 27, 2012 By: Megabeth Category: Article, Main Dishes

With Hurricane Sandy (aka “Frankenstorm”) about to rumble up the east coast, we’re all preparing to not have power for a few days. That means running to the store and making sure you have everything you need to stay safe, warm and fed. As far as food is concerned, if you can boil water, you can still have a pretty good vegetarian meal.

I highly recommend the Jet Boil as the must-have camping accessory and the hero of all power outages. They work with a little propane canister and heat up in a flash. Like scary fast. If you’re cooking something besides water, keep an eye on the food as it will cook faster than you think. Of course, there are lots of makes and models of camping pots and stoves, but we’ve found that the Jet Boils that we have don’t take up a lot of room and are light to carry when camping.

If you have access to a grill, you can boil water there, too. Just make sure the handle of whatever you are using to boil the water in won’t melt from the heat.

When you’re in the dark, the last thing you probably want to do is chop vegetables or wash a lot of dishes so I’ve come up with a few quick recipes that don’t require a lot of prep…or cleanup.

Vegetarian Pasta Puttanesca – Bring water to boil on high setting. Add pasta and cook per package directions lowering heat so you don’t boil over. Make sure to stir pasta occasionally so it doesn’t get stuck on the bottom. Drain. Add some capers, black olives, chopped garlic or garlic powder, olive oil, Parmesan cheese, fresh herbs, salt and pepper.

Couscous – Ratio of water to couscous is 2-to-1. Bring water and couscous to a boil, turn off heat, cover and let sit for about five minutes. Add some olive oil, Parmesan cheese and fresh herbs. Or, you can also add a vegetarian bouillon cube for extra flavor.

Lentils – Ratio of water to lentils is 4-to-1. Add lentils and dried spices (garlic, onion, cumin, curry, turmeric, parsley – to taste) to pot, add water and bring it to a boil. Turn flame down to it’s lowest setting and let simmer until lentils are fully cooked about 15 – 20 minutes depending on amount of lentils you are cooking. Stir occasionally. Serve with pita bread.

Rice – I’m usually not an advocate of minute rice, but I do have some on hand for power outages and camping trips. It takes less propane to cook the rice than regular rice. Instant rice has a one-to-one ratio. Boil water, add rice, turn off heat, cover, and let simmer for about five minutes. If you buy the rice in a little bag, it takes longer to cook about 8 to 10 minutes versus about five minutes for the loose rice. There is also instant brown rice available that’s a little healthier.

Oatmeal – make instant oatmeal be your breakfast friend. Another thing to keep easily in the back of your cabinet when you have no power. Heat your water for tea or coffee and oatmeal at the same time. Add some dried fruit and some agave syrup for a little extra flavor.

Ramen noodles – these notoriously pack a sodium punch. But, there are many brands out there that aren’t so sodium filled and there are also plenty of  vegetarian choices. Ramen noodles are easy to make, just boil the water, follow package instructions and can have some hot noodley goodness. These also can be pushed to the back of the cabinet as they have a super-long shelf life.

Tasty Bite (aka Foods in a Pouch) – I am an enormous fan of Tasty Bite products. If you immerse the unopened pouches in boiling water, the contents will heat up. If your Jet Boil pot is not large enough for the pouch, then place the pouch in a larger pot, heat water to boiling in the jet boil, then pour the water into the larger pot. Add more hot water until the contents are heated through. (Frequently squish around the contents inside the pouch to distribute the heat.)

Dehydrated camping foods – I am planning on doing a larger review of dehydrated camping meals, in the meantime, we have had good luck with the vegetarian entrees Backpacker’s Pantry makes. They have everything from breakfast, dinner and desserts. Just add boiling water, reseal and let it sit. These products are easily found at stores that sell camping equipment.

And, with all of these recipes, stay safe when the power is out. Don’t leave the Jet Boil unattended while you are cooking. And, remember, it gets very hot so be very careful!

My best wishes and thoughts to all my dear Veggin’ readers out there about to get hit with this seemingly powerful and devastating storm.


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