I don’t care a thing about grilling veggies. I am not a grilling kinda girl. So why am I posting a recipe called “Grilled Veggie Taco Bowl”?
Well, YOU might like to grill veggies, and even if like me you don’t this is still the basis for a delicious taco bowl.
I put mine together based on the picture above leaving out the grilled veggies.
Layer it up with your favourite vegan spanish rice recipes. Add black beans. Chopped avocado. Chopped red onions. Sliced jalapenas. Lotsa salsa. Loads of your favourite greens. Some crunchy chips. Garnish it with vegan cheese shreds and wedges of lemon and lime.
I sometimes top it with vegan sour cream and serve guacamole on the side. Who can ever get enough?
Tip: I went to a cookout early summer and several giant bowls of guacamole were set out. When dipping into a bowl I discovered that an avocado seed had been left in it. When I held it up in the spoon and said, “oh look” the hostess indulgently laughed, saying that keeps if from browning.
Imagine. All the years I put lemon juice in my guacamole which I don’t really like the taste of very much when I needn’t do it at all! I could have left a seed in instead. Am I the only one in the universe who didn’t know this? Pretty much, huh? Yet another example of you are never too old to learn.
It seems to be mushroom week at Tuesday’s Horse. Here’s another deluxe mushroom recipe by our own JANE ALLIN.
A hearty sandwich that will appeal to veggie and meat-lovers alike. Grill outdoors or indoors.
Portobello mushrooms have a deliciously meaty texture and are perfectly suited to the grill. That is great news for those who want to try eating vegan without missing out on anything. You really don’t have too. Really.
GRILLED PORTOBELLO MUSHROOM PANINI
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp chopped garlic (I use the pre-made stuff from the store)
Salt and pepper to taste
2 large portobello mushrooms, stems removed and cleaned
Hummus (I used a good store-bought with garlic)
Roasted red pepper strips (tomatoes (regular or sundried) can be used in place of the red pepper strips)
4 thick slices of your favorite bread
1/2 c. of your favorite greens, washed and dried (arugula is best in this)
olive oil cooking spray or mister
Whisk together vinegar, olive oil, salt, and pepper. Place mushrooms in plastic bag, pour marinade over mushrooms and marinate in refrigerate for 2-4 hours. Periodically flip bag over.
Spray panini (or similar) grill with olive oil and heat to medium (350 F). Grill mushrooms until tender. Wipe grill clean. Time and temperature may vary depending on your grill and desire of doneness. If you don’t have a panini grill handy simply pan fry on top of the stove.
Spread hummus onto 1 side of each piece of bread. Place grilled mushrooms onto bread and top mushrooms with red pepper strips and arugula. Top with remaining bread slices.
Spray the grill with olive oil and place sandwiches on grill. Spray tops with additional olive oil. Grill at 350 F until golden brown, about 10 minutes. Again, if you don’t have a grill, you can pan fry by spraying pan with olive oil, cook one side till golden brown then flip to finish grilling.
Recipe by Jane Allin
I think these would be great as a burger substitute too. Just add the usually fixings.
If you love mayonnaise, I heartily suggest you try Vegenaise. I love it. As a matter of fact, I believe you will like it so much you will never want to go back to the other.
Get it at any Whole Foods, most health food stores or online at the link above. The line includes some incredible flavors now, including chipotle and pesto. They even have a barbeque and tartar sauces.
OR you could serve these scrumptious grilled Portobellos “stuffed” with fluffy mashed potatoes like Jane and I had in Lexington, with a salad or your favorite vegetable on the side.