I have missed YU. So much. And I want you to know that I’m almost done with the big wrap-up of the YumUniverse book (which you can pre-order now—yay!), so posts and newsletters will be more on-the-reg very, very soon.
Usually, when someone writes a book, they write and hand over the manuscript to their publisher. My situation is unique because in my other life, I’m a designer, and my awesome publisher BenBella is letting me photograph and design the entire book too! So, it’s truly my baby—but it has really demanded a lot of my time. I can tell you with butterflies in my chest that it’s 100% worth it though. I’m so proud of the YumUniverse book and I can’t wait until October when it can finally start making its way into homes and kitchens all over. YU are going to love it. But until then…
I wanted to share an easy recipe with YU that kept me fueled and feeling comforted during the most intense times these past few months. You just need a few basics—it’s a fun addition to the menu rotation (especially you busy peeps) because you can change it up depending on your mood, how much time you have, or whatever you have stocked in the fridge. The marinade really brings great flavor to the mushrooms, so try this one out on your most skeptical friends and family. The ones who roll their eyes at a meat-free wrap. I bet they ask for seconds.
– – –
Large glass baking dish
Try to buy everything organic. Here’s why.
Two large Portobello mushrooms, de-stemmed and sliced into 1″ wide lengths
Gluten-free brown rice tortillas*
Roasted Garlic & Lemon Aioli**
Unrefined, virgin coconut oil (optional)
Greens like kale or mixed spring greens
1 cup soaked, cooked quinoa (optional, start with 1/3 cup dry/soaked)
2 tbsp vegan Worcestershire sauce
2 tbsp coconut aminos***
1/4 t liquid smoke****
2 tbsp miso (I love the South River Misos—especially chickpea)
2 tbsp olive oil*****
Let’s get started.
Whisk together marinade in a small bowl and transfer to glass baking dish.
Place sliced Portobellos into your marinade and place in the fridge for 8-12 hours (covered or uncovered, your choice).
Heat skillet to medium and add a dollop of coconut oil (or use veggie stock). Add marinated mushrooms and sauté for 5 minutes. Flip and sauté other side for 5 minutes.
While sautéing, steam tortillas for 1-3 minutes until soft. Lay on a plate and spread on some aioli.
Add cooked mushrooms, greens and quinoa if using.
Fold in the left and right sides, then fold over the bottom of tortilla and roll ’er on up. Enjoy!
* Try collard greens instead of tortillas for your wraps—more plant-powerful phytonutrients.
** Try spicy Ancho Chipotle Sauce instead.
***You can use nama shoyu or gluten-free tamari if you aren’t concerned about soy or gluten.
****Try applewood smoked salt to taste instead of liquid smoke.
*****Try homemade veggie stock if you want to go oil free.
You can add all sorts of goodies to these wraps. Try roasted or sautéed red peppers, roasted garlic, sautéed onions and fresh sprouts like lentil, sunflower or mung bean. You can also skip the wrap entirely and toss all of this goodness into a big salad bowl filled with sautéed kale, massaged kale or greens. Use the aioli as dressing, and add some artichoke hearts for extra yum.
Note: sautéing or heating miso will diminish some of the probiotic benefits—heat does that. The miso is used in this recipe for that rich, deep umami flavor. If you want to maintain the probiotic benefits, by all means, skip the sautéing step and enjoy your mushrooms raw, or dehydrate your Portos for a “meatier” texture.
Now, I want to hear from YU—what do you think of this recipe? How would you change it up? Tell us with a comment below…
HUNGRY FOR MORE? Get monthly video recipes and a 5-day meal plan with shopping list and prep sheet.