Meatless Monday with Vegan Portobello Mushroom Steaks and Cheesy Rosemary Polenta | Miratel Solutions

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Meatless Monday with Vegan Portobello Mushroom Steaks and Cheesy Rosemary Polenta

Welcome (back) to the Miratel blog for another flavour-packed edition of our Meatless Monday vegan recipe share. We took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Finding elegant and delicious vegan dishes for special occasions or just for something different on a weeknight isn’t difficult. Polenta is a simple dish that can easily be a staple in your diet and can help switch things up from yet another pasta dish. That’s why tonight we’re making vegan portobello mushroom steaks with cheesy rosemary polenta. This dish comes from One Green Planet, an amazing resource for all things good for the planet like being vegan.

INGREDIENTS (serves 4)

For the Mushrooms:vegan portabello steacks with cheesey polenta

  • 4 portobello mushrooms caps
  • Sea salt or smoked salt for a grilled flavor, to taste
  • Pepper, to taste
  • Coconut oil, for cooking
  • Approximately 1 tablespoon of balsamic vinegar per mushroom

For the Polenta:

  • 2 cups of corn grits (pre-soaked for at least an hour is best)
  • 6 cups water
  • 4 tablespoons vegan butter
  • A sprig of rosemary (do not chop)
  • 2 teaspoons salt
  • 3 tablespoons nutritional yeast

For the Garnish:

  • Balsamic reduction
  • Fresh rosemary sprigs

PREPARATION

  1. In a pot, add 6 cups of water and the cornmeal/grits. Leave to soak for 1-4 hours, for texture.
  2. Bring to a boil and then simmer for 10 minutes, then add a sprig of rosemary. Stir every few minutes to prevent burning on the bottom.
  3. Continue cooking for another 10 minutes or until all the liquid is soaked in.
  4. Heat the grill, stovetop grill or skillet till the oil sizzles, then add the seasoned portobello mushrooms.
  5. Drizzle balsamic vinegar on each mushroom and let it cook for 5-7 minutes.
  6. Flip the Portobellos, drizzle more balsamic and cook until desired (rare, medium, or well-done).
  7. Remove from stovetop and slice at an angle for presentation.
  8. On each plate, smash the polenta into a flat circle shape and then cover with the steaks.

Tip: You can buy instant polenta that takes only 1 or 5 minutes to cook. By buying a faster “instant” polenta, your can cut down the cooking time on this or any polenta dish.

To complete this meal serve the vegan portobello mushroom steaks with cheesy rosemary polenta with a large, raw leafy green salad dressed with balsamic or Italian vinaigrette.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

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Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

 

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