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2019 has been one hell of a year for me. It’s been a big year of change and growth. Sometimes it’s been a challenge but that’s okay because I’m super excited for the future. As far as my veggie cooking goes, I have to say I’m really proud of how far I’ve come. So much of what I’ve done up until now has been tweeking what I’ve learned from others and gaining my confidence as a plant-based home cook. But this year I feel like I’ve come into my own. And festive season family food is no exception! Take my Fabulously Festive Couscous Portobello Mushrooms for example. Nourishing, tasty, and easy to make they’re the perfect veggie Christmas lunch.
A few years ago I could never have served this dish to all my people without some kind of side-ways comment or eye roll. “Where’s the rest of it?” they would have said. But taste buds don’t lie people! Veggie food is delicious and no one ever walks away from one of these meals feeling bloated or uncomfortable.
I just love that the simple act of roasting a mushroom can turn this awesome veg into a tasty base for an amazing main meal. Then you top it off with some lemony couscous, pesto and pistachios and you’ve got yourself a sensational dish, fit for the holidays!
Why not give my Fabulously Festive Couscous Portobello Mushrooms a go this holiday season?
Holiday Note:
I’m going to have a little break from the blog over the Christmas/New Year period. Spend some time with family and friends and of course – eat heaps of yummy veggie food! What will you be doing these holidays? Do you have a veggie dish that’s tradition at this time of year? I’d love to know what you’re cooking. Hit me up in the comments below with your recipes and don’t forget to subscribe to the blog so you never miss a recipe. And if you miss me you can always pop over to my Instagram and say hey.
Have a happy and safe holiday season everyone. Thank you so much for visiting my little foodie space. xx
Fabulously Festive Couscous Portobello Mushrooms
Serves 2
4 medium portobello mushrooms
1/2 tbs olive oil
salt and pepper
for the couscous
1 cup of couscous
1 cup of boiling water (from the kettle)
the juice of 1 lemon plus rid of 1/2 a lemon
a handful of flat-leaf parsley (roughly chopped)
1/2 cup pistachios (roughly chopped)
salt and pepper to taste
for the pesto
2 big handfuls of fresh basil leaves
1 clove of garlic
1/2 cup of toasted pine nuts
juice of half a lemon
1/2 a tablespoon of olive oil
To serve:
my vegan ricotta and dried cranberries in agave syrup
Method:
- Start with your couscous – in a large heat-proof bowl combine the couscous and boiling water and let it stand for around 15 minutes or until the couscous has expanded and absorbed all the water.
- Pre heat your oven to 200C fan-forced. Wipe down each mushroom with a damp cloth then remove the storks and the gills. Place your mushrooms onto an oven tray lined with baking paper. Drizzle with the olive oil and some salt and pepper. Roast your mushrooms in the oven for around 15-20 minutes.
- While your mushrooms are roasting you can make the pesto – combine all pesto ingredients in a small food processor and blitz until combined. Set aside.
- To make your cranberry sauce, combine 1/4 cup of dried cranberries with 2 tbs agave syrup and 1/4 cup water in a small saucepan. Bring to the boil then reduce to a simmer. Cook until the liquid has reduced and the cranberries are plumb – about 5 minutes.
- To make your lemony couscous – transfer the couscous to a clean glass bowl, loosening it with a fork as you go. Next add your parsley, pistachios, lemon juice and rind, salt and pepper. Gently mix through with a fork until all combined.
- Time to plate up! Put 2 roasted mushrooms on each plate. Fill the mushrooms with some lemony couscous, then top with some basil pesto. Dot some vegan ricotta around each plate then finally, drizzle your cranberry sauce over the top.
