Portobello Mushroom Steaks
3 portobello mushroom caps
1 heaping tsp miso
1/2 tsp chipotle-pepper-in-adobo puree
1 drizzle dark sesame oil
1/2 Tbsp olive oil
1 tsp nutritional yeast flakes
3-4 drops liquid smoke
1 Tbsp black sesame seeds
Clean the mushroom caps and lay them in a baking dish. Mix all other ingredients except for the sesame seeds in a small bowl and whisk to combine. Smear the miso mixture on top of the mushroom caps. Sprinkle with sesame seeds. Bake, covered, at 400 degrees for 20 minutes, or until caps are cooked through.
Quinoa Pilaf
1/2 cup quinoa
1-1/2 cups water
1/2 veg bouillon cube
1 tsp nutritional yeast (optional)
1 handful shitake mushrooms, crumbled
Combine all ingredients in a saucepan and simmer vigorously for 20 minutes, or until all liquid is absorbed. Let sit, covered, for 5 minutes. Fluff and serve.
Fruity Spinach Salad
1/2 bag spinach leaves
4-5 strawberries, cut into small pieces
1/2 can mandarin oranges
1 handful roasted soy nuts
1 handful pecans, crushed
2 Tbsp mandarin orange juice, from the can
1 large squirt honey mustard
Combine spinach, berries, nuts and oranges in a bowl. Mix together orange juice and honey mustard to form dressing. Serve!
