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By Root 869 0

mushrooms, tomatoes, oregano, salt, and black pepper, and sauté for about 10 minutes, until the mushrooms are softened and the tomatoes are cooked down. Taste for salt and serve garnished with fresh cilantro, if you like.

Grilled Portobellos

SERVES 4 ACTIVE TIME: 15 MINUTES • TOTAL TIME: 20 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

PER SERVING

(1 PORTOBELLO CAP):

Calories: 80

Calories from fat: 20

Total fat: 2.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 8 g

Fiber: 3 g

Sugars: 3 g

Protein: 4 g

Cholesterol: 0 mg

Sodium: 700 mg

Vitamin A: 0%

Vitamin C: 0%

Calcium: 4%

Iron: 4%

Juicy, sloppy, meaty portobellos. This is what you want to serve over pasta, in a burger, over a salad, or just alongside mashed potatoes and gravy. Master the art of the portobello and you’ve opened up a world of culinary bliss that will last you a lifetime of dinners. The versatile flavors of the basic marinade go with almost anything, but try some of the variations, too.

4 portobello caps, stems removed

MARINADE:

½ cup dry white wine

2 teaspoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons tamari or soy sauce

2 cloves garlic, minced

1 teaspoon liquid smoke

Place the portobellos gills up in a rimmed baking sheet. Mix all the marinade ingredients together and spoon over the portobellos. Let marinate for at least half an hour, sporking the marinade back onto the mushrooms every 10 minutes or so.

Preheat your grill over medium high. Spray it with nonstick cooking spray. Place the portobellos gills up on the grill, and cover. Cook for about 5 minutes; there should be grill marks on the caps. Flip over, cover, and cook for about 3 more minutes. Your cooking time may vary depending on the size of your portobellos and the temperature of your grill. You know the mushrooms are done when you press on the center (where the stem used to be) with tongs and it’s very soft and juicy. To serve, let them sit on the cutting board for a few minutes to cool off for a bit, then slice into ½-inch pieces. I like them best when sliced at an angle. Serve warm!

Variations

Masala Portobellos: Use the Masala Baked Tofu Marinade (page 146).

Portobello Chimichurri: Use the Tofu Chimichurri Marinade (page 150).

BBQ Portos: Use the Tamarind BBQ Sauce (page 159).

Buffabellos: Use the BuffaloTempeh Marinade (page 161).

TIP

Don’t have a cast-iron grill? Don’t worry! A broiler is the next best thing. Follow the directions, but instead of grilling, broil for about 5 minutes on each side.

Sweet & Salty Maple Baby Carrots

SERVES 4 • ACTIVE TIME: 3 MINUTES • TOTAL TIME: 40 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 70

Calories from fat: 0

Total fat: 0 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 16 g

Fiber: 3 g

Sugars: 11 g

Protein: <1 g

Cholesterol: 0 mg

Sodium: 330 mg

Vitamin A: 310%

Vitamin C: 4%

Calcium: 4%

Iron: 6%

A few simple ingredients transform baby carrots into sublime morsels that you can’t help but pop into your mouth. These are the perfect accompaniment to an autumn comfort food meal, such as mashed Caulipots (page 54) and Silky Chickpea Gravy (page 56).

1 pound baby carrots

2 tablespoons pure maple syrup

½ teaspoon kosher salt

Preheat the oven to 375°F.

Line an 8-inch square baking dish with tinfoil and spray with cooking spray. Put the carrots in the pan and drizzle with the syrup. Sprinkle with the salt and toss to coat. Cover with foil and bake for 30 minutes. Remove from the oven, flip the carrots, and bake for another 10 minutes, uncovered. Serve immediately.

NUTRITION TIP

Cooking carrots breaks down their tough fibrous walls and increases the availability of some nutrients. Carrots are known for beta-carotene, which is both a precursor to vitamin A and an antioxidant, but also contain a phytochemical called falcarinol that may protect against cancer.

Five-Spice Delicata Squash

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 50 MINUTES

PER SERVING

(¼ RECIPE):

Calories: