Portobello “Philly Cheese Steak” Sandwich
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, sliced
- 4 large portobello mushrooms, stems and gills removed (see Tip), sliced
- 1 large red bell pepper, thinly sliced
- 2 tablespoons minced fresh oregano, or 2 teaspoons dried
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour
- 1/4 cup vegetable broth, or reduced-sodium chicken broth
- 1 tablespoon reduced-sodium soy sauce
- 3 ounces thinly sliced reduced-fat provolone cheese
- 4 whole-wheat buns, split and toasted
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
- Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
- Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Per serving: 268 calories; 10 g fat ( 4 g sat , 4 g mono ); 15 mg cholesterol; 35 g carbohydrates; 13 gprotein; 7 g fiber; 561 mg sodium; 704 mg potassium.
Nutrition Bonus: Vitamin C (140% daily value), Selenium (49% dv), Vitamin A (30% dv), Calcium (25% dv), Potassium (20% dv), Magnesium (16% dv).
Thanks to eatingwell.com
- 10 oz vegan cream cheese, sofened (I used Tofutti brand)
- 1/2 cup Daiya Mozzarella Shreds
- 1/2 cup parsley, chopped
- 1/4 cup olive oil
- 1/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
- Salt and pepper to taste
- 3 sheets phyllo dough* thawed according to package directions
Preheat oven to 430 degrees.
Mix the cream cheese, Daiya, parsley, salt and pepper in a bowl. Stir until well incorporated. Set aside.
Mix the olive oil and non dairy milk together and whisk to incorporate.
Take the phyllo sheets, still stacked and cut them in half. Then cut each half diagonally to create two even sized triangles. Take one phyllo triangle and lay it on a flat surface with the short side closest to you. Place a tablespoon of the cheese mixture toward the bottom of the short side of the triangle and spread until it almost reaches the outside corners. Fold the corners in around the filling and roll the sheet until it creates a cigar shape. Seal the tip of the cigar with a little bit of water. Place on a lightly greased baking sheet. Brush liberally with the olive oil and non dairy milk mixture. Repeat until all triangles of phyllo are used.
Bake at 430 degrees for about 15 minutes or until the phyllo is golden brown.
Serve hot or warm.
Thanks to theveganversion.com
Spaghetti with Olives and Bread Crumbs
- 1 pound spaghetti
- 3/4 cup extra-virgin olive oil
- 2/3 cup seasoned dried bread crumbs
- 1/4 teaspoon sea salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 3/4 cup pitted and roughly chopped black olives (recommended: kalamata)
- 3/4 cup pitted and roughly chopped large green olives (recommended: Bella Di Cerignola)
- 1/3 cup freshly grated Parmesan
- 1/4 cup chopped fresh flat-leaf parsley
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.
Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.