Chef Laura and I talk chocolate, mushrooms, pineapple, and quinoa in our quadruple S episode – Savory, Sweet, Spicy, and S’mores!
Follow along with Chef Laura’s recipes below, as we marinate, rinse, chop, and bake. As always, great banter and plenty of questions as we prepare this 4-S summer meal of Pineapple Teriyaki Portabello Steaks, Spicy Mexican Quinoa, and – yes, Vegan S’mores!
Let’s get cooking!
Pineapple Teriyaki Portabello Steaks
4 portabello mushroom caps, washed
About 10 oz teriyaki sauce*
1.5 cups of fresh pineapple chunks
*We used one 10-oz bottle of Coconut Secret’s Coconut Aminos Teriyaki sauce, but you can also whip up your own real quick by whisking these ingredients together:
- 1/2 cup soy sauce, tamari, coconut aminos or braggs liquid aminos
- 1/4 cup water
- 2 Tbsp maple syrup
- 1 tsp fresh grated ginger
- 1 Tbsp cornstarch)
In a large rectangular baking dish, cover the mushroom caps with the teriyaki sauce. Be sure to brush the tops so that they’re completely covered. Add pineapple chunks in the marinade surrounding the mushrooms. Let everything marinade for at least 30 mins, then turn mushrooms over and let them marinade on the other side for at least another 30 mins. (The longer they marinade, the better.)
Pre-heat oven to 400 degrees. When oven is heated, bake for 25 mins. Turn mushrooms and bake for another 10 mins (until mushrooms are very tender).
Serve mushrooms with a few pieces of the pineapple and a generous drizzle of the warm teriyaki.
Note: This marinade is still totally good after you’ve cooked with it. So, if you’ve got more than you need for serving the mushrooms, drizzle that goodness onto a side of steamed or sautéed greens and you’re good to go.
Spicy Mexican Quinoa
(can be made not spicy)
Makes about 4 cups
1 bunch of kale, washed, stemmed, and torn into large bite-sized pieces
A pinch or two of sea salt
A squeeze of lemon juice
1 yellow onion, diced (or any kind, really)
Splash of canola or safflower oil (or 1/2 cup of broth)
1 cup quinoa (any color), rinsed
1 3/4 cups of veggie broth
1 can diced or crushed fire roasted tomatoes
1 jalapeño, diced (optional)
In a medium pot, sauté diced onion in oil or broth over medium heat until it begins to brown. Add veggie broth, tomatoes, and jalapeño. Bring to a boil. Stir in quinoa, cover, lower heat and let simmer for 15 minutes, then check. If there’s still a lot of liquid or quinoa is not transparent yet, cover and cook for another 5 minutes. (Quinoa should be fluffy and there should not be much, if any liquid in the pot.) After it’s done cooking, remove from heat, but leave the lid on for a few minutes. (Unless quinoa seems dry, in which case just remove from heat and stir; don’t re-cover.)
Serve as a side or as a base for a bowl of your favorite beans, veggies, tofu, or tempeh dish.
Recipe makes 2 S’mores. So double it, obviously
Two graham cracker sheets (4 squares)
2 vegan marshmallows (we used Dandies!)
1 badass vegan chocolate bar (we used Raaka)
See Sandlot video, linked here: https://youtu.be/XlddDZkkxCc
Note: We roasted our marshmallows on the stove top, but these are great to make at a bonfire or bbq; pretty much anywhere you can find or make fire (safely).
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