Vegetation

I've had a craving for something now for about 4 days. It's driving me absolutely crazy because it's not for anything specific...like chocolate. I must need something in my diet that I'm not getting but I can't for the life of me pinpoint what it is.

Anyway, I have also had a craving for these: Portabello Cheesesteaks. I know, I know, not exactly health food but I've been wanting one. And tonight was an I can't be bothered to cook anything much night. Mr Un-Veg wanted Mixture on Toast which while delicious..the soy bacon gave me a belly ache big time last time I had it so no more soy bacon for a while. I'm really hanging out to get my hands on Tracy from a Veg*an for Dinner's recipe for seitan bacon. Alas she is perfecting the recipe before sharing so until that time, no more Mixture on Toasts for me.

Anyway, I know these are supposed to be really greasy and oily but that part of the dish I wasn't really after so I cut down on the oil factor just a teeny bit and I also can't get a hold of Portabello Mushrooms (also known as Swiss Brown and for some reason Supabarn is ALWAYS sold out of them when I need them), I had read on another blog the idea to use dried Shiitake Mushrooms so I boiled up the jug and started to soak some. To be honest, they smelled like dead cat or something. The scent wafting up from that putrid bowl of floating brown sponges was enough to make me gag (and everyone else in the family who kept trouping into the kitchen to say "Peee-eeewww, what is that SMELL"), so into the bin they went (I don't usually waste food but I had no idea what to do with them, except maybe wage some kind of stink war-fare upon someone I don't like but even that seemed too nasty!). So a mad dash to the local shop and I arrived home with some fresh shiitake mushies which thankfully smell nothing like the dried one's did and some plain old button mushies. I know they won't be nearly as chewy in texture as they're supposed to be but I'll take taste and smell over texture any day I think.

So anyway, the recipe (just in case you don't read it at the link, heh heh):

4 large Portabello Mushroom (Swiss Brown) caps, wiped clean, sliced into thin slices
2 White Onions, sliced into thin half-moons
1/2 of a Red Capsicum, sliced thin
Lots of Olive Oil
Sea Salt and freshly Ground Black Pepper to taste
2 large Rolls, hot dog shaped (kind of like a sub)

Layer the sliced mushrooms in a casserole dish, cover with olive oil, and sprinkle generously with salt and pepper. Set aside. (I just threw them in a bowl and gave it a quick stir).

Prepare the rolls by cutting them down the center and scooping out a bit of their soft middles. You can use these bread bits in other recipes or eat them or feed the birds or whatever tickles your fancy really.

Heat a heavy frying pan over medium heat. Add 2-3 Tbsp olive oil to the pan, then add the sliced onions and capsicum. Add a few dashes of salt and pepper. Saute' until the onions become translucent, then reduce the heat to medium-low and continue cooking, stirring occassionally, for 20 - 30 minutes. The longer the better, as the onions will caramelize, and that's what makes a great "cheesesteak".

(While the onions are caramelizing, prepare the cheeze sauce. See recipe below)

Once the onions are cooked to your satisfaction, remove them from the pan. Return the pan to the heat and raise the flame to medium-high. Add the mushrooms and their oil and salt, and cook for 5-7 minutes, until they are tender but not mushy.

Now layer your rolls with the sauteed onions and peppers, and then the mushrooms then the cheeze.

Makes two very big, greasy faux cheesesteaks (I probably used about 3 Tbsp of oil for the whole recipe and used a non stick frying pan so while they weren't low fat or anything they weren't really greasy either).


Warm Cheeze Wiz Sauce (I think this is actually minute man sauce, cheeze whiz is made from beans).

1/2 cup Flour (any kind, your choice)
1/2 cup Savoury Yeast Flakes
1/2 tsp Onion Powder
1/2 tsp Hot or Sweet Paprika
1/4 tsp Garlic Powder
1/4 tsp Dry Mustard
2 cups Water or Plain Non-Dairy Milk
1/4 cup Olive Oil
1 tsp Light or Chickpea Miso (the chickpea one is the only one that is soy free) Salt

Combine dry ingredients in a saucepan. Gradually whisk in the milk, olive oil and miso. Cook over medium heat, stirring almost constantly with a wire whisk until bubbly, thick, and smooth. season with salt to taste.

The cheesesteaks only used 1/4 of the cheeze recipe so I only made a half recipe and I still had leftovers. I also needed to add just a tiny bit of extra water and added a little squirt of lemon juice.

These were really yummy but I think when I make them again I'll probably put the mixture in between 2 pieces of toast with a few other bits and pieces and make an Aussie "steak" sandwich.


I also took Tom Tom outside today for some sunshine (no warmth, it was about 5 C) and he adored it. I just had to snap him looking enthralled:



Then I came in and Charlotte was all snuggly with an old teddy of mine Bernstein (yes, he's a Bearnstein Bear):


Toby was also adorable, he was actually kneading thin air in this photo hence the curled up paws:


And a photo of his paw. That fur underneath always suckers me in. I just want to grab it and pull on it for some reason (not to hurt him, just cause he has these bizarre bits of fuzz everywhere. In summer when he gets his summer coat he gets these weird sticky outy bits behind his ears and looks like Albert Einstein!):

Okay, well I've waffled on enough for one night. See you all soon!