It's funny, but, though I never ate much of it before going veg, one of the meats I miss most is lamb. What I miss most about it are the sauces, the presentation, the herbs; the whole experience of eating lamb. Here's my recipe for vegan Lam. Measurements are estimates and can be adjusted to suit your taste. When I am creating, I don't have time to stop and measure:The Lam:
2 portobello mushroom caps
The marinade:
3/4 cup red wine
1/4 cup olive oil
2 - 3 Tablespoons fresh mint, chopped
1 Tablespoon rosemary
1 teaspoon brown mustard
1 teaspoon granulated onion
1 teaspoon fresh minced garlic
Salt
Blend ingredients for marinade. Marinade mushrooms overnight. Bake in a pan with marinade at 400ᵒ for 20 minutes. Finally, spoon some of the marinade on top and broil so that the tops of the mushrooms get somewhat of a dry crust. Slice and serve with minted mashed potatoes and fresh rosemary spears.
Here's the recipe for an easy reduction sauce. Any chef would turn up his nose at such nonsense, but I'm no chef. Here it is:
1/2 cup wine
1/2 cup tomato juice
2 Tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
a pinch of ground oregano
Whisk all together, simmer for several hours to reduce, and serve. Your guests will think you spent hours in the kitchen!
2 comments:
I am so jealous of your food.
but then again I had the mama mia pizza tonight from native foods. that's right... the NEW native foods that opened up across the street from my current place of employment.
I cannot wait to hear about what the reasonable vegan eats in norway!
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