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.

Butternut Squash Stew

For me Autumn is all about cosy nights, hiding indoors while the weather outside does it's thing, and eating warming tasty things. I love the simplicity of the Butternut Squash Soup I made earlier, but sometimes you want something a bit heartier. Through adding in some tofu, and roasted veggies and topping it all off with a dollop of hummus, you get a stick-to-your-ribs meal to warm you up on the coldest of nights!

This stew is pretty forgiving, and kind of grain works really, and you could easily sub tofu for beans. Lately I've been really into just throwing a bunch of things into a pot that I think would taste good and hoping for the best. By lately I mean always. I have a tendency to buy cookbooks for reading material, then hardly ever end up cooking out of them. It's a bit embarrassing, really. Sometimes I don't even bother to read the recipes, I just look at the pictures. I can't be alone on this!

Butternut Squash Stew
1/2 recipe Butternut Squash Soup
1 cup almond milk
1 tsp curry powder

Add ins
1cup cooked wild rice/quinoa/barley/etc.
1 cup finely chopped tightly packed kale
2 cups roasted veggies, finely chopped

1/2 block tofu, diced small
1/2 cup chopped mushrooms
1/2 cup chopped zucchini
1 tablespoon tamari
1 tablespoon Apple Cider Vinegar
1 tsp curry powder
1 tablespoon coconut oil

In a pan heat coconut oil, stir fry the tofu, mushrooms, and zucchini in the tamari and ACV.

In a pot on the stove over medium heat mix together the soup, almond milk and curry powder, bring to a simmer. Add in wild rice, kale, and veggies with tofu mixture.

Serve with a dollop of hummus on top!