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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.
ps: you can now find me on Facebook, makes it a lot easier for us to stay in touch!
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
1. Start by whisking together all the ingredients for the marinade sauce. Remove the stems from your portobello mushrooms, carefully brush them so that they are clean from any dirt they might contain, and gently cover them in the sauce on both sides (see the picture to the right). Let this sit and absorb all of the flavors while making other components.
2. Chop your sweet potato into medium sized chunks and steam/boil them until they are completely tender (depending on how large your sweet potatoes are, this can take anywhere from 15-30 minutes). While that is cooking, place your dates into a food processor and pulse a few times until you have a creamy paste. Roughly chop up your walnuts, add them in a bowl and stir in the blended dates. Mix this thoroughly before lightly toasting them on medium-high heat in a non-stick pan. Set this aside.
3. Now that the sweet potatoes are almost done you can roast the mushrooms. Heat up a non-stick pan to medium heat and cook the mushrooms on each side for 5-10 minutes. If your mushrooms are very thick they need longer time than the thinner ones, and it is important that they are cooked all the way through (but do not burn them!). When they are finished, place them on plates and move on to the sweet potatoes. Check that they are cooked by lightly stabbing them with a fork. If so simply drain them, place in a bowl and roughly mash them. Spread this on top of your mushroom, add on however much alfalfa sprouts you wish and top it off with the sun-dried tomatoes and caramelized walnuts.
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!
Welcome To My Blog!Hi there, and welcome to my blog. My name is Solveig Berg Vollan, and I am a 18 year old girl from Norway. On this site I post my own recipes, all of which are vegan, gluten-free and completely healthy! Not sure what to make first? Look through my Food Gallery or browse through the Recipe Index above. If you wish to know more about me, feel free to check out my About page, and be sure to join me on Facebook!