Portabello Mmmmushroom Sammie

This falls under the ridiculously easy category but it’s really tasty so we figured we’d go ahead and post it.

Ingredients:

2 portabello mushrooms
1 bottle of Italian dressing (or favorite marinade)
Sandwich rolls
A1 Sauce
Vegenaise

Remove stem from portabellos and soak overnight in Italian dressing in fridge. Remove from dressing and heat in skillet until “browned” on both sides and good and hot. Cut mushrooms into strips and place in sandwich rolls and dress it up with A1 Sauce and Vegenaise to your liking (or whatever else you’d like!). Makes two big sammies.

So again, we know this was almost too silly to post, but we love it so we thought we’d share. NOM.

Philly “Cheese-Steak” Recipe

Here is the recipe to go along with the previous post.

Sammich Filling:

15 medium sized crimini mushrooms sliced

3 large cloves of garlic finely minced

1/4 medium sized onion finely minced

1 medium bell pepper sliced

1 package Field Roast Deli Slices (or mock meat of choice such as Tofurkey) sliced

2 Tbl Earth Balance (or oil of choice)

“Cheese” Sauce:

1 cup filtered water

4 Tbl nutritional yeast

2 Tbl tahini

2 Tbl arrowroot powder

1 Tbl lemon

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1/2 tsp salt

1 dollop Dijon mustard

3 tsp jalapeno pepper finely minced

1 1/2 Tbl bell pepper finely minced

Saute the mushrooms, garlic, and onion in Earth Balance for 5 minutes on medium-high heat. Next add Field Roast and continue to continue to cook for another 5 minutes on medium heat. At this time begin to prepare the “Cheese” sauce (see below). Last, add bell pepper slices and continue sauteing for 1-2 minutes.

To make “Cheese” Sauce, blend everything besides the peppers in a blender. Then put sauce in a sauce pan and stir on high heat for a couple of minutes to thicken it. Next add the peppers to the sauce.

Serve on toasted sammich rolls (or bread of your choice) and top with the “cheese” sauce.

This will make 2 to 3 hearty sized sammiches.

Nom. Nom. Nom.

Live From the Little Kitchen That Could!

In honor of today beginning Vegan MoFo we decided to be good little vegans and start this blog. Coming to you live in Eugene, Oregon, we hope to keep you entertained and inspired (and cooking!) with ideas from our Little Kitchen That Could.

Tonight we bring you our version of the Philly Cheese Steak. Here we are in production:

Then here it is pre-nummy nummies in our tummy tummies:

And lastly, all that remains:

What we tried to do was replicate the Silly Cheese Steak that we love so much at the Whiteaker Station not too far from where we live. Tonight was the first time we attempted this and as you can see, it was nomnomilicious.