{vegan} meat and potatoes

30 Apr

now, it’s not what you think.  no soy products, no “fake meat” textures, no lackluster flavours.

i feed this meal to my roommate at least twice a month.  it is a standard in this home.  a healthier spin on the classic meat and potatoes dish. my roommate loves it, even requests it from time to time – a regular “meat and potatoes” kind of guy totally short of licks his plate dry, he likes this meal so much.

pretty inexpensive, too.  try finding a steak dinner for under $10 for two – i buy the cous cous {or quinoa} from the bulk department so i always have it on hand, the swiss chard was on sale for $2 a bunch {organic}, and the mushrooms never run me more than $3-4 for two.  i’m telling you, as much as i wish i didn’t have to – i pinch pennies all over the place with food.  however, i do NOT sacrifice quality. never will. 🙂

here are your basic ingredients :

– 2 portobello mushrooms {ribs removed}

– 1 bunch swiss chard or any green {the “standard” for this dish is actually kale, but the chard was on sale so i opted for that this time}

– 1/2 cup cous cous {1 cup if you want leftovers or seconds}

– 1/2 sweet onion

– 1/2 lemon

– 3-4 cloves garlic

– butter, S & P, veggie stock

to begin, remove the ribs from your mushrooms and wipe them off with a damp paper towel. wetting them too much will cause them to be rubbery when cooking.  just wipe off any dirt gently with a cloth and set aside.

chop your onions and garlic and set aside.

to chop our greens, i usually begin by cutting the leaves away from the stalk. most stalks are too bitter or fibrous unless they go into soups for flavour.  i then chop up the greens and place in a colander to rinse. but first…

can we just talk about how stunning this is!?  i mean, look at that colour!!! folks i don’t edit my images – occasionally i’ll have to adjust for colour or add a tiny bit of contrast {as in this photo} to make it “pop” – but seriously, nature is so beautiful isn’t it?!  i mean, that thing is BLAZING with magenta!

anyway… now that everything is chopped up, we can begin.

heat up a tablespoon of olive oil on medium heat and toss in some chopped garlic.  saute until it starts to crisp just a bit, then set about a tablespoon aside for the cous cous.  now, in your same pan – add in a little more olive oil to ensure pan is coated, turn to low-medium heat and place your mushrooms in, top side up first.

i forgot i had some leftover shitake dressing from a previous post so i drizzled a little of that on my portobellos as well.  {and so glad i did!}  you could add a little balsamic or any dressing of your choice.  or – just do them as is in EVOO – all is good.

once the shrooms start going, heat 2 tablespoons of {vegan}butter in a second pan on low-medium heat.  toss in your onions and let them soften up a bit. then toss in your chard and a smidgen of water.  cover and let steam for 2-3 minutes until wilted.

in a sauce pan, bring 1 cup water, S & P, and reserved garlic to a boil.  toss in your cous cous. bring to a boil again and then remove from heat and cover. let stand for 5 minutes, fluffing with a fork to maintain texture and consistency.  keep aside while you finish up the shrooms and greens.

the mushrooms need to cook a good 4-5 minutes on each side.  flip them once to grill on the bottom, then once more to finish on the top – drizzle any leftover butter or drippings in the final stages of cooking them…

once your greens are wilted down like so, remove everything from the heat and let’s put it on a plate.

you can seriously eat a portobello mushroom like a steak.  i actually set the table with a steak knife… this goes really well with a good beer like new castle or anything from new belgium brewery, really 🙂  they are my absolute fav. i dare to say this will become a new favourite meal for you, as well! 🙂

One Response to “{vegan} meat and potatoes”

  1. anthony0358 April 30, 2012 at 7:47 am #

    this is beautiful Audrey, my dad was a Meat and Potatoes Man, I wish he was here to see this


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