Roasted Portabellos and butternut squash

I’ve just bought a few vegan cookbooks in an effort to find more recipes without cheese, as  I have developed an intolerance to it. This is a good thing in most ways, since cheese is the product of an unethical milk industry; it is addictive and fattening and it predisposes you to all sorts of illnesses as you age, including osteoporosis, ironically.  For more info on my milk is not the wonder product the industry claims it to be see this website: Not Milk

Anyway, so far the star player in my cookbook collection is “Veganomicon” a really interesting Vegan book the writers claim to be the ‘ultimate vegan cookbook’.  This post charts my first cooking adventure: Roasted Portobellos served with Roasted butternut squash with coriander seeds: a pretty tasty and satisfying meal.

Roasted portabellos served with roasted butternut squash with coriander seeds, steamed broccoli and spinach

First I got the squash going – oven about 200C:

1. Cut your butternut squash into bite-size pieces, put in an oven tray and toss in some olive oil until all pieces coated lightly.
2. Crush in a pestle and mortar about 1tbsp of Coriander seeds (don’t grind too small, as the texture is nice), then mix in with the squash, and place in the oven.
3. Cook squash for about 35 minutes, tossing occasionally.  Make sure your squash is starting to go a bit brown – this is when it starts to caramelise and taste really sweet and smokey. mmm.

3 portabello mushrooms (for 2 people to share)
1/2 cup cooking wine
1tbsp olive oil
2 tbsp soy sauce
2 tbsp balsamic vinegar
2 cloves garlic, crushed

1. Mix marinade ingredients together and bathe mushrooms in for about 20mins, then cover and cook in oven for 30mins.
2. Take cover/foil off then flip them over before returning to oven for a further 10 mins.

This recipe leaves your mushrooms tasting quite rich and meaty, so they can be used for all sorts including burgers, salads or served like a meat in a meal like we did.


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