Portobello Burgers and Potato Salad

I do believe I am out of my cooking slump! How did this happen? I fired up my grill. (Not to be confused with gorilla, my 3 year old was disappointed when he learned I was going to the grill when he thought he heard gorilla.)  

My husband and I used to grill A LOT! In fact, he is known for his grilling abilities in some circles. When we went plant-based last year we pretty much gave up grilling, until now. These Portobello Burgers and veggies were my first attempt at plant-based grilling. I can tell you it is quite a different experience, but I’ll keep those details to myself because I get somewhat disgusted when I think about actually cooking animal flesh.

Portobello Burgers 

Ingredients 

  • 2 Tbsp Braggs Liquid Aminos
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Agave
  • 1/2 c. water
  • Portobello’s (I pick bun size portobellos, one per person)

Do

  1. Mix all ingredients for the marinade in a large bowl or shallow making dish. Other spices can be added and ingredients can be doubled.
  2. Remove stems from portobello’s then rinse and carefully dry with a paper towel or cloth. 
  3. Place portobello’s in marinade to 20 to 30 minutes, flipping half through. 
  4. Place on a hot grill, check them after 10 minutes, then flip and cook for an additional 5 to 10 minutes. (I needed to cook mine a little longer but my grill wasn’t hot enough.

Serve

I served these Portobello Burger’s with grilled red bell peppers and grilled onions on gluten-free buns (that were also put on the grill) and a side of Potato Salad. My husband had his burger with barbecue sauce but you could add your favorite toppings. 

These burgers could be cooked in the oven instead of the grill but it is too hot for that here. I told my husband if I turn on the over there had better be cookies involved!

Potato Salad

Ingredients

  • Potatoes ( I used 4 large New Potatoes but you could use a different variety)
  • 1 large pickle, diced
  • 1/2 to 1 medium onion, diced (optional)
  • 1/4 cup vegan mayo
  • 1 Tbsp yellow mustard (this can be omitted or decreased if you don’t like a really mustard-y tasting salad)
  • 1/4 cup almond milk (to get a creamer texture)
  • salt and pepper to taste

Do

  1. Bake potatoes until soft then let cool enough to be handled. I left the skins on. You could boil these instead of baking them.
  2. Mash the potatoes until they are close to the texture you like. I grew up eating smooth and creamy potato salad but I prefer it with more texture. 
  3. Add diced pickle and onion and gently fold into potatoes. 
  4. Add mayo and mustard. You could add more mayo but I’m not a big fan of the flavor or the added fat.
  5. I added 1/4 cup of almost milk to get a slightly creamer consistency. Some varieties of potatoes may be creamy enough without adding the milk.
  6. Lastly, add salt and pepper to taste.

Serve

This potato salad is great when it is a little warm and just made but equally good cold. You could add garlic, paprika, or any number of different spices. It makes a great potluck dish and is much better for you than it’s non-vegan counterpart. 

I ate this meal with a spinach-strawberry-pineapple  salad, YUM! Most of my salad was confiscated by my 3 year old who loves to eat “leaves”.

Are you a Plant-Based Griller? What are your favorite things to grill?

Meal Plan Monday: A New Week

Thank You to all of you who sent me kind words and to those of you who have been praying for my friend Amanda. I am happy to say that is is progressing and we (me, Amanda, her family and friends) are expecting a full recovery. Amanda’s hope is in God and it is Him who is giving her the strength to fight this battle and believe that she will overcome this!

She has progressed so much in a week. She is talking well, she has regained some feeling and use of her left side. She is still working at swallowing. I received a report earlier today that she was not in any pain, and I pray that has continued! She is also 14 weeks pregnant and the baby looks healthy and has a strong heart beat! I wanted to update all of you who have been so supportive this last week. I will try not to mention her here all the time so that I can respect their privacy but she definitely occupies my every thought.

Last Sunday night was one of those moments when your whole world changes. I hope I never lose this perspective of how precious life is and how quickly it can change.

Last week we ate out a few too many times although we are healthy options. Between Chipotle, Subway, Pita Jungle, and drive thru bean burrttios we were pretty well fed. Meals at home were rounded out by bowls of cereal, lots of fruit, Breakfast Stir Fry, oatmeal, quinoa, and baked potatoes. It wasn’t the healthiest week in our household but it wasn’t too bad either.

Meal Plan

Breakfast this week will be oatmeal, Breakfast Quinoa, Cereal, and maybe a Breakfast Stir Fry.

Lunch will be leftovers, pancakes, Baked Potatoes, and veggie wraps.

Snacks will be smoothies, toast with almond butter and apple slices, fruit, and hummus with fresh veggies.

Dinner

Monday: This is Memorial day in the U.S. and also our anniversary so we are going to try a new vegan restaurant.

Tuesday: Grilled Portobello Burgers, Potato Salad, and more veggies.

Wednesday: Quinoa Tacos, with Unfried Black Beans, Fresh salsa and fruit salad. (If there is leftover quinoa and beans I may mix them together to make burgers).

Thursday: Not So Tuna Salad, spinach salad, and fresh fruit.

Friday: Date Night so I usually make something easy for the boys like baked sweet potatoes and fruit while my husband and I have something else.

I know I’m getting off pretty easy in the cooking department this week. Hey, you gotta take it when you can get it right! What about you? Do you have your Plant-Based Meal Plan ready for the week? I’d love to see it!