Recently, I’ve found myself spending a lot of time with a friend who happens to be a vegetarian. It’s kind of a great thing; I’ve experienced a lot of fantastic (and rather healthy) food I would never have normally tried on my own. I feel inappropriate and/or immoral ordering something for carnivores when we go out to eat, so I end up secretly sneaking to Chic-Fil-A in the mornings for breakfast from time to time still. I’m not quite turned to the other side just yet, but I’ve definitely cut down on my consumption of meat. The Richmond Vegetarian Festival was a blast. Lots of interesting vendors and activists, a variety of musicians and bands, and a huge row of vegan and vegetarian friendly food and drink tents. Not to mention some fabulous hippie-esq clothing I mentally took note of for future shopping ventures.
Okay, back to food.
Fake chicken is tasty, especially with cranberries and goat cheese. However, I’m glad I found out what it’s made out of after I decided I liked it. A while back I tried tofu and absolutely hated it, but after giving it another try a month or so ago, it’s actually pretty legit. I guess it’s all on how you cook it. Also, there’s a place downtown, Sammy T’s, where I tried my first tempeh burger. It was rather salty and had a very interesting texture, but I could have it every now and then as something different.
Additionally, I’ve amped up my servings of vegetables quite a bit over the past few months. One of my favorites is mushrooms, in omelets, on burgers, in stir-fry, everything. So, I went hunting online for an easy, quick meal involving mushrooms. I happened to find one, however, changed quite a few things to make it my own. Here’s what you’ll need and how to make them.
2 portabella mushroom caps
2 kaiser rolls
1 orange bell pepper
1 yellow bell pepper
1/2 sweet onion
1 container of roasted red peppers, seasoned
1 fresh mozzarella ball, thinly sliced
1 small package of herb chèvre
Montreal steak seasoning, for those of us who don’t own each seasoning separately
Slice the onions and peppers into 1 inch slices. Add olive oil and seasoning to pan. Cook onions and peppers until soft, caramelizing the onions, about 7-10 minutes on medium heat. Coat the mushrooms in olive oil, sprinkle salt and pepper, and grill for about 5-7 minutes, or until tender, depending on the size. The longer you cook them, the tougher they will be. Just before the mushrooms are done, slice the kaiser rolls in half, butter, and toast in a pan until golden brown. Add peppers, onions, and roasted red peppers to the bottom, set the mushroom cap on top, place the mozzarella slices above that, and spread the chèvre on the top bun. Give it a minute to let the cheeses melt a bit.
Probably one of the best burgers I’ve ever had. There’s a lot going on, but it tastes fantastic. Only takes about 20 minutes to prepare and cook, and guess what! All your crazy non-meat eating friends can enjoy it with you.