I guess you could say that I had very high expectations coming here to the states about one specific thing. Whole Foods. Luckily enough, just 2 minutes down the road from where our rented apartment is a massive Whole Foods store. Well, massive in our opinion. After reading some online reviews of the store I saw that this is apparently one of the smallest Whole Foods departments in America, yet it is over 20 times the size of the largest health food store in Norway. If anything, this is the one thing I am going to miss the most about US. The options for vegan, gluten-free and healthy foods are endless and incredibly convenient. Anyways, as I was drooling over everything walking around the isles I saw the most amazing display of fresh organic vegetables. Especially eye-catching was the amazingly huge portobello mushrooms they had. Needless to say I went a little bit crazy and we had to carry home far too many bags. Got a nice arm workout squeezed in though.
Also after scouring store after store, my father finally found the right USB cable to my camera, meaning that I can start uploading the new recipes that I have made recently. I have to say I am not completely pleased with the pictures in the last few posts I have made, and I do not think that they bring justice to the actual recipe. I hope to update them as soon as possible, but for now I will focus on posting the new recipes I have made during my trip to the states. This is the first dish I made here in New York, and it is perhaps one of the most elegant and refined dinners I have made in a long time. The marinade sauce goes perfectly with the mushrooms, the sweet potatoes gives an incredibly texture, and as a finishing touch the caramelized walnuts adds a bit sweetness. If this does not enthrall your palette I do not know what will.
Roasted Portobello Mushrooms with Sweet Potato & “Caramelized” Walnuts
makes 2 servings
- 2 large portobello mushroom caps (remove the stem)
- 1 large sweet potato
- 1/4 cup walnuts, roughly chopped
- 1/2 cup dates, blended
- Alfalfa sprouts
- Sun-dried tomatoes (not oil-packed, optional ingredient)
- 4 tbsp liquid aminos
- 4 tbsp water
- 2 cloves garlic, minced
- 2 tbsp tomato puree
- black pepper
Even though the dish sounds complex, and the flavors certainly are, it is very easy to make and does not take a lot of time either.Also, per request, I will be making a cruelty-free shopping guide very soon, so if you have any specific things you want me to add in you can let me know in the comment section down below!