This weekend was a good food and good company weekend. Apart from the brunch potluck, I enjoyed a dinner P.S. Cooper, the boyfriend, planned. I am such a lucky gal.
P.S. Cooper and I adapted a recipe for vegan stuffed portabella mushrooms. I think our plan was to follow the recipe as is, but we ended up making a few changes because our filling was definitely not going to fit in our portabellas! Even with our attempts to alter the proportions, the mushrooms were still overflowing. Not that I'm complaining! It was incredible. Boyfriend did a great job picking this one out. Once we began eating, he said that the mushrooms tasted "like Thanksgiving," and I see where he's coming from -- it's hearty and autumnal, and it tastes almost like stuffing sans bread. I also really enjoyed the flavor from the herbes de provence.
Here is the ingredient list we ultimately used:
4 portabella mushrooms
1 granny smith apple, diced
1 carrot, diced
1 (15 oz) package firm tofu, shredded
7 cremini mushrooms, quartered
1 cup blanched almond
1 tablespoon fresh ginger, finely minced
3 garlic cloves, finely minced
1 small zucchini, diced
4 tablespoons olive oil, divided
4 tablespoons tamari soy sauce
2 tablespoons herbes de provence
We followed the original directions pretty closely.
And we decided to bread some zucchinis! All we used was some unflavored almond milk to coat the thin strips of zucchini initially, and then we rolled them in a mixture of panko bread crumbs (these are not gluten-free!) with oregano, garlic powder, and onion powder. So yum!