Roasted Portobello Sandwiches

I've found that like seasons, I go through food phases. Right now I'm in a sandwich phase. A big one. A breakfast, lunch, and dinner, I'd-marry-a-sandwich if I could phase. I think I like them because you can make them as complicated or as simple as you like and they still taste good. There's enough variables to keep things interesting, and they go really good with soup(my other current winter food obsession).

Anything with the word portobello involved is probably something I want to eat, and when I saw portobellos at the grocery store as big as my face I knew what I had to do. Huge portobello mushrooms remind me of last summer when we'd have BBQs at midnight on Mondays just because we could. We'd go to Loblaws and find the biggest shrooms there, then coat them in olive oil and steak seasoning and BBQ them into deliciousness. Then I'd usually douse them in hot sauce which sounds strange but is weirdly delicious. Anything that reminds me of summer right now is okay with me!

I threw some roasted zucchini on there as well, cause the more roasted veg the happier I am. Avocado is super tasty in this as well, and maybe onions if you like those sort of things.

Roasted Portobello Sandwiches

1 ciabatta bun
1 Portobello(the biggest you can find)
Half a zucchini, sliced thinly lengthwise
1 tsp and 2 tsps olive oil
salt and pepper
dried parsley
hummus
1/4 avocado sliced
handful of greens

Preheat oven to 400, destem the portobello and lay it gill side up in a pan. Drizzle with 1 tsp olive oil, and sprinkle with salt, pepper, and dried parsley. Roast for 15 mins, or until soft(depending on the size of your mushroom).

Place zucchini in a pan, drizzle with 2 tsps olive oil, salt, pepper, and parsley. Toss to coat and roast for 15, or until soft. Top with greens, mushroom, zucchini, and avocado and serve!

Slice bun in half and place under broiler for a minute, then cover one slice with hummus.

Spicy Maple Tofu

I was recently given a can of maple syrup and have been trying to find ways to sneak it into everything since. I used to hate maple syrup(bad Canadian, I know)  as a kid, but one day that switched and we've been full steam ahead since. Good thing since it comes out of the tap here.

This is a good recipe for when you feel lazy, but want something delicious. Usually with tofu flavours seem to absorb better when you let it drain for a bit, but to be honest I usually skip that step since I'm impatient. If you think far ahead enough it helps to unwrap your tofu when you get it home from the store, dump all the water out of the container, and store it like that. It helps it dry out a bit which leaves more room for flavours to get in there. Flavourless tofu is a sin.

This works magically with tempeh as well!

Spicy Maple Tofu
1/3 block of firm tofu, cut into slices
2 tsp coconut oil
2 tsp maple syrup
1/2 tsp apple cider vinegar
pinch of cayenne pepper
salt and pepper

1 cup of kale packed
3 mushrooms, chopped
1/2 cup chopped zucchini
1 tsp apple cider vinegar
1/2 cup cauliflower/broccoli
1/2 avocado

Melt the coconut oil in the pan over medium high heat, then add the tofu. Coat each side with the maple syrup, cayenne, and salt and pepper. Let each side cook til golden brown, about 2-3 minutes. Set aside.

In the same pan add the kale, shrooms, zucchini, cauliflower, and ACV. Stir fry until soft, add a little water if necessary.

Serve tofu over kale with avocado on top!