I purchased my first food spiralizer last week, and instantly became inspired! I was inspiralized!
I love discovering new and exciting ways to prepare food, and this new little funky device opened up a whole new world to me of zucchini noodles, spiralled beet salad and curly fries! It also definitely became the inspiration behind this post 🙂
Just because I eat vegan,doesn’t mean I cannot enjoy a steak every once in a while. It may be a portobello streak rather than a beef steak, but the flavour is top notch and fully satisfying. Portobello mushrooms can be marinated in a steak spice (or whatever marinate you chose) and absorb the flavours fully to deliver a beautiful culinary dish.
I know, I know…it is still not meat, and the texture may not be bang on, but even my meat-and-potatoes-kind-of-guy hubby would say these portobello steaks are pretty delicious. Or, in his own words, “I’m actually pretty impressed with these…”. Well, I’ll take it! And paired with a creamy spicy avocado pesto sauce, can you really go wrong?!
Recipe: Porto-Pesto Steak Salad
-Dairy free, Gluten Free, Egg Free
- Pesto Dressing:
- 1 small-medium avocado
- 1/4 cup fresh basil
- 2 cloves fresh garlic
- 1/2 fresh lemon
- 1 tablespoon extra virgin olive oil
- Salt & pepper to taste
- Steak Spice
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground corriander
- 1/2 teaspoon dill
- The Rest
- 1 medium zucchini
- 1 cup fresh arugula
- 2 – 3 portobello mushrooms
- 1/4 cup sliced almonds
- 1 tablespoon grapeseed oil
Putting it All Together:
- Make the steak spice: combine all steak spice ingredients into a small dish and mix well.
- Add grapeseed oil into medium frying pan over medium-high heat, and mix steak spice into oil. Slice the portobello mushrooms into 1/2 inch wide pieces, and add to frying pan once it is pre-heated. Cook for 10-15 minutes, or until most of the water has come out of the mushrooms, turning often. When mushrooms are half cooked, add sliced almonds to the pan to gently toast them.
- Make the dressing: combine all pesto dressing ingredients into a small food processor, and blend on medium speed until dressing is fully mixed and has a uniform consistency. Depending on ripeness of the avocado, add more olive oil or water, if necessary.
- Time to get out your fancy food spiralizer! Using the spiral attachment (obviously 😉 process whole zucchini. Note: if you do not have a food spiralizer, you can chose to use a vegetable peeler to create long noodle-like strips, or else opt to substitute with a non-gluten pasta noodle – try edamame bean or quinoa pasta noodles!
- Combine zucchini noodles and arugula and toss with dressing. Add the portobello almond mixture to the top of the salad.
- Top off with freshly squeezed lemon and/or basil leaves if you desire, and enjoy!