This weekend I tried the Grilled Portobellos recipe from Appetite for Reduction. I had them both as a burger on a bun and sliced up in a salad with miso-tahini dressing. Both were delicious. I've been also grilling my standard potato-onion-garlic medley, which is always perfect. Recipes follow.
Also, now that summer is nearly here, I'll be much more busy, so I'm putting my blog on summer hours and expect to post only once or twice a week. On nice days, I can't bear to be on a computer when I could be outside playing :-)
4 portobello caps, stems removed by twisting the stems
- 1/2 cup dry white wine
- 2 teaspoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons tamari or soy sauce
- 2 cloves garlic, minced
- 1 teaspoon liquid smoke
This simple dressing from Veganomicon was fantastic with the sliced, grilled portobellos and salad greens. I've also had it with veggies too, like roasted cauliflower, and it's equally awesome.
To make it, mix together equal parts (depending on how much you want, for example, 1 tablespoon) of miso, tahini, and warm water. That's it!
Grilled Potato, Onion, and Garlic Packets
This is my go-to potato dish on the grill. Simple and delicious.
- 1 yukon gold potato, cut into small dice-size pieces
- 1 small onion, sliced into half-moons
- as many garlic cloves as you want, cut into a few pieces or whole