Portobello Kebabs with Garlic Mash and Mo’shrooms (and a book review)

I was sent a book to share with you, aptly titled, “Must Have Been Something I Ate,” by Peggy Kotsopoulos, a registered holistic nutritionist.  You know the quote by Hippocrates, “Let food be thy medicine and medicine be thy food,” this book illucidates that message on every one of its pages.  The health guide portion at the beginning of the book will make you want to try new ingredients, listed in the recipe portion of the book. From chia seeds, to hemp granules (stay with me here, fellow butter lovers) these nutritionally dense powerhouses aren’t necessarily added for flavor but rather a means of curing and preventing ailments and improving your overall health.  Many of the recipes are simple and quick to make and can be revamped for a little more glamour or ease (whatever your goal).   I tried this mushroom dish  and found the mushrooms were hearty and satisfying, the flavors were vivid and fresh and the colors popped off the plate.  It was also quite easy to prepare, which is an added bonus.  You can find that recipe below and check out her book for more.   I might skip the red onion next time and go with something else, since I’m not much of a raw or warmed onion lover.  But, honestly anything smothered in mushroom gravy is pretty good to me, so I made extra as I always do.

Moisturize your skin by eating guacamole, improve your immune system with mushroom kebabs,  improve your digestive health while lowering your cholesterol and boost a rapid fire of your happy neurotransmitters with her grandma’s lentil soup.   Sounds good to me.  Whatever the ailment or improvement you’re looking for, it’s probably covered in this information-packed book, which is just less than two hundred pages.  That’s pretty impressive.

Portobello Kebabs with Garlic Mash and Mo’shrooms

Peggy Kotsopoulis, “Must Have Been Something I Ate”.

Garlic Mash Ingredients:

• 1 small cauliflower
• 1 parsnip, peeled and chopped
•  2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
•  1/4 teaspoon salt
• 1/2 teaspoon ground cumin

Make Garlic Mash:  Steam cauliflower and parsnip until tender, approximately ten minutes.  Add to blender with remaining ingredients and blend until smooth Make

Mushroom Gravy Ingredients:

• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 cup maitake mushrooms, chopped
• 1 cup shiitake mushrooms, chopped
• 1 cup button mushrooms, chopped
•  1/2 teaspoon ground chia seed
• 1 cup vegetable stock or water
• sea salt to taste

Mushroom Gravy:   Heat coconut oil on medium heat. Add garlic and mushrooms and saute until mushrooms have browned.   Add half the mushroom mixture to the blender and blend until smooth.   Add ground chia and continue to blend until well combined. Pour into bowl and stir in remaining mushrooms.

Kebabs Ingredients:

•  1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
•  1/2 teaspoon sea salt
• 2 Portobello mushrooms, cut into 1″ pieces (I used halved baby portobellos)
• 2 red peppers, cut into 1″ pieces
• 1 red onion, cut into 1″ pieces

Make Kebabs:  Preheat grill or barbecue and soak eight large wooden skewers in water for twenty minutes.   In a small bowl, whisk together olive oil, garlic and sea salt;set aside. Thread a piece of the portobello mushrooms followed by a piece of red pepper and a chunk of red onion.  Repeat until the skewer is full.   Repeat threading the remaining vegetables onto the rest of the skewers.   Brush skewers with olive oil and garlic marinade and grill, turning occasionally, until warmed through. Serve immediately with Garlic Mash and Mushroom Gravy.  Serves four.

Portobello Kebabs with Garlic Mash and Mo’shrooms

 

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From “Must Have Been Something I Ate” byPeggy Kotsopoulis

Kate from Scratch: Peggy Kotsopoulis

Recipe type: Main, Vegan

Cuisine: American

Serves: 4

Ingredients

• 1 small cauliflower
• 1 parsnip,peeled and chopped
• 2 cloves garlic, minced
• ¼ cup extra virgin olive oil
• ¼ teaspoon salt
• ½ teaspoon ground cumin
• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 cup maitake mushrooms, chopped
• 1 cup shiitake mushrooms, chopped
• 1 cup button mushrooms, chopped
• ½ teaspoon ground chia seed
• 1 cup vegetable stock or water
• sea salt to taste
• ¼ cup extra virgin olive oil
• 2 cloves garlic, minced
• ½ teaspoon sea salt
• 2 Portobello mushrooms, cut into 1″ pieces (I used halved baby portobellos)
• 2 red peppers, cut into 1″ pieces
• 1 red onion, cut into 1″ pieces

Instructions

1. Make Garlic Mash: Steam cauliflower and parsnip until tender, approximately ten minutes. Add to blender with remaining ingredients and blend until smooth
2. Make Mushroom Gravy: Heat cocnut oil on medium heat. Add garlic and mushrooms and saute until mushrooms have browned. Add half the mushroom mixture to the belnder and blend until smooth. Add ground chia and continue to blend until well combined. Pour into bowl and stir in remaining mushrooms.
3. Make Kebabs: Preheat grill or barbecue and soak eight large wooden skewers in water for twenty minutes. In a small bowl, whisk together olive oil, garlic and sea salt;set aside. Thread a piece of the portobello mushroomsfollowed by a piece of red pepper and a chunk of red onion. Repeat until the skewer is full. Repeat threading the remaining vegetables onto the rest of the skewers. Brush skewers with olive oil and garlic marinade and grill, turning occasionally, until warmed through. Serve immediately with Garlic MAsh and Mushroom Gravy. Serves four.

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