Portobello Bahn Mi

  • This is so good! Perfect for a weeknight dinner or lunch.
  • To Serve:
    • Cilantro
      Fish sauce
      Hot sauce

    Pickled Veggies

    • Daikon, julienned
    • 1 carrot, julienned
    • 1/2 English cucumber, julienned
    • 1/2 c rice wine vinegar

    Combine in a bowl and set aside.

    Red Curry Roasted Portobellos

    • 1 c coconut milk
    • 1 tbsp lime juice
    • 2 tbsp Thai Red Curry Paste
    • 4 portobellos mushrooms, cleaned and sliced 3/4 inch thick

    Preheat over to 425

    Combine coconut milk, lime juice and Curry in a bowl, whisk till smooth. Place mushrooms on a baking sheet cover with sauce. Bake for 15 minutes, flip and roast 15 minutes more.

    Spread mayo on baguette, sprinkle with fish sauce, top with pickles veggie and mushrooms.

    Serves 4.


    Vegan Ruben

    This is a super yummy vegan recipe !

    • Rye bread
    • Vegan cheese slices or Swiss
    • Sauerkraut
    • Vegan meat slices

    Toast bread. Top with sauerkraut, vegan cheese and cheese. Broil until Cheese is bubbly.

    Serves 1.

    Stuffed Portobello Mushrooms

    This is a quick and easy dinner that is oh so tasty!

    • Trader Joe’s Red Pepper Spread with Eggplant and Garlic
    • 4 portobello mushrooms, cleaned and gills scraped
    • Vegan mozzarella cheese
    • Nut ricotta

    Preheat oven to 425. Line a pan with parchment paper, spray with olive oil. Spray caps with olive oil and bake for 15 minutes.

    Let mushrooms cook for a few minutes. Spread a couple tbsp into the class then top with ricotta and a little mozzarella.

    Bake for 5 minutes until the cheese is melted and bubbly.

    Serves 2 – 4.

    Cauliflower Caesar Salad

    So good! Pizza salad – even hubby said it was great! The dressing is not vegan, a good Caesar dressing is always going to keep me from being 100% vegetarian. There are vegan caesars on my blog if that’s your jam.

    • 1 cauliflower pizza (TJ’s or your own)
    • 1 head shredded romaine
    • 1/4 c croutons
    • 1 tbsp vegan or reg Parmesan cheese
    • Red pepper flakes
    • Kalamata olives

    Caesar Salad

    • 1 clove garlic
    • 2 tbsp lemon juice
    • 2 egg yolks
    • 4 anchovy filets it 2 tbsp anchovy paste
    • 1/4 c vegan or reg parm
    • 1/2 c avocado oil
    • Pepper

    Combine garlic, lemon, egg yolks, anchovy and parm in a food processor. Pulse till combine. Run to processor and slowly add the oil. Chill till ready to use.

    Cook cauliflower crust according to package.

    Toss romaine with 1 tbsp dressing to coat. Spread 1 tbsp dressing on crust. Top with romaine, cheese, croutons, pepper flakes and olives.

    Slice and serve.

    Serves 4.

    Spinach Wraps

    I love a quick and easy lunch – Wraps are one of my favs – but they all have so many carbs!! These healthy wraps are perfect for a low carb healthy lunch!

    • 3 c spinach
    • 1 c parsley
    • 1 – 2 c water
    • 1 flaxseed meal
    • 1 c chopped green apple
    • 1/2 c chopped onion
    • 1 clove of garlic
    • 1 tsp Himaplayan pink salt

    In a high-speed blender, mix thawed spinach, water, flaxseed meal, apple, onion, garlic, and salt.  Blend until silky smooth.

  • Line 3 dehydrator trays with non-stick silicon sheets.   For large wraps, scoop 1 cup of the batter onto each sheet.  If you want small wraps, use 1/2 cup and make 2 wraps on each sheet.  Spread evenly with an offset spatula until the wraps are about 1/8 inch thick.
  • Dehydrate at 115 degrees for 4 hours.
  • Carefully Flip the wraps and dehydrate for an additional 4-5 hours.
  • You want to dehydrate the wraps until they are completely dry, but still flexible.
  • When they are done cooking, cut the hard edges off with scissors to make them look nice and pretty.
  • Let them cool at room temperature for 5 minutes before storing.  Store in an air-tight container in the refrigerator for up to a week.
  • Makes 6 – 8.

    Vegan Shawarma Wrap

    This recipe comes from Liveakindly – it uses mock duck by Companion. This company only uses non-GMO wheat gluten, and the only extra ingredients are oil, sugar, soy sauce, and salt. You can get this is most Asian supermarkets. It does not taste like duck; it’s more the texture is formed like duck. It was quite taste. I used 1/2 for this and 1/2 for another recipe.


    • 4 oz of vegan yogurt
    • 1 tbsp olive oil
    • Juice of 1 lemon
    • Salt & pepper to taste
    • 1 cucumber
    • 2 garlic cloves, minced
    • 2 tablespoons Toffuti sour cream
    • Mock Duck:
    • 1 can of mock duck
    • 1 tsp smoked paprika
    • 2 tsp onion powder
    • 3 tbsp Tamari
    • Black
    • 2 tsp garlic powder
      Additional Wrap Ingredients:
    • Pita wraps, toasted
    • Chopped tomatoes
    • Shredded red cabbage
    • Sliced cucumber
    • Chopped lettuce
  • For the tzatziki:
  • Grate cucumber and squeeze excess juice out. Mix all ingredients together and pop into the fridge.
  • For the mock meat:
  • Drain and slice the mock duck thinly, then mix well with all the mock duck ingredients to coat evenly.
  • Fry in a little oil until it starts to get brown and crisp up.
  • To Assemble the Wrap
  • Pile on the mock duck and wrap filling ingredients into the (toasted) wraps or pitas. Drizzle on the tzatziki 
  • Serves 2 – 4

    Skillet Taco

    This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.

    • 1 tbsp oil
    • 1 onion, sliced thin
    • 3 bell peppers, diced
    • 1 lb vegan or ground meat of choice
    • 1 packet Taco seasoning
    • 1 14oz can fire roasted tomatoes with chilies
    • 1 c frozen corn
    • 1 can black beans, rinsed
    • Vegan shredded cheese
    • 1 avocado, diced
    • 3 green onions, chopped
    • Black olives, sliced

    Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.

    Scoop into bowls and top with cheese, avocado, green onions and olives.

    Serves 4 – 6.