Meriam Webster’s Definition of veg·ging out– to spend time idly or passively.
On Monday, I mentioned a fantastic dinner I was planning to cook that night for Sweet Daddy and myself.
But, the plans involved using the barbecue, which I haven’t the foggiest idea how to use, and since Sweet Daddy got home from work late that night, I had to come up with an alternative meal. The alternative ended up being Dr. Fuhrman’s Vegetarian Chili from Eat to Live pg. 222. Chock full of veggies and tasty too.
On a side note: Sweet Daddy and I are following Dr. Fuhrman’s nutritarian plan for 6 weeks (or longer). We did this last February too. It seems to be a tradition with us now. As soon as the weather starts to warm up, we feel the need to pare down what we eat and really focus on plant-based nutrient-dense foods. You can read about our past experience, as well as some information on Dr. Fuhrman and nutritarian eating.
I haven’t yet decided if I want to blog about our experience this time around. If any of you are interested in the daily details, with the meals we’re eating, our opinions on them, and our progress, leave me a comment below and let me know. If I get any interest, I’ll go ahead with the posts.
Last night, we were able to make the meal I’ve been dreaming about for the past week…
Grilled Portobello Mushroom “Steaks” with Mashed Garnet Yams served with Marinated and Grilled Asparagus and Onion Rings
Grilled Portobello Mushroom “Steaks”
- 2 Portobello mushrooms
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. olive oil
- freshly ground black pepper
Clean the mushrooms. Put them in a gallon ziploc bag or large container that has a lid. Add the balsamic vinegar, olive oil, and pepper. Close the bag and shake to coat the mushrooms.
You can leave this to marinate for an hour, but we were pressed for time, so we didn’t. Put them on your barbecue grill, over indirect heat. Close the lid. Cook for 15-17 minutes. Sweet Daddy’s barbecue tells him the temperature so we know he cooked our mushrooms at 350 degrees F. Turn the mushrooms over and cook for an additional 6-7 minutes.
These turned out great. It was my first time eating a mushroom “steak”, but it was full of flavor and really satisfying.
Mashed Garnet Yams
- 1 large garnet yam, peeled and diced into 1/2″ cubes (3 cups)
- 1/2 Tbsp. Earth Balance
- 1/4 cup unsweetened soymilk or unsweetened almond milk
Put the diced garnet yam in a steamer and steam for 5-8 minutes, or until a fork easily pierces them.
Squeeze the yam pieces through a potato ricer and into a bowl (or use a hand held potato masher).
Add the unsweetened soy or almond milk and Earth Balance. Stir to blend.
You can season this if you choose to, but we preferred to keep it simple so we could really taste the flavor of the garnet yam itself. (With a different meal, it’d be great with a little sugar and cinnamon added to it.)
This meal was everything I hoped it would be and more. Portobello mushroom “steaks”, grilled asparagus and onion rings, mashed garnet yams, and a bowl of Basic Cream Soup. Vegetables, vegetables, vegetables. I got so full I couldn’t even eat my soup, let alone finish everything on my plate.
There’s nothing better than “vegging out”, is there?