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BONNIE'S PORTOBELLO POT ROAST

dorothy_greet
April 1, 2016

Here is a great tasting recipe for launching you and those you love into a new month.  It comes from my online friend and blogger Bonnie who lives in Asheville, North Carolina. We met through our shared interest in teaching others about the extraordinary benefits of OIL FREE PLANT-BASED EATING.


Both Bonnie and I are deeply concerned about the disastrous impact of human demand for meat and dairy on health, animal suffering and climate disruption. We teach about these issues at our local Osher Institutes in Lewes, Delaware and in Asheville  to raise awareness and to encourage others to make different choices that have life- saving implications.

Bonnie's Portobello Pot roast follows.  I added 1/2 package frozen spinach to the recipe and served it with thick slices of whole grain bread.  You can find many other mouthwatering recipes where this one comes from.

Portobello Pot Roast

Posted: 02 Jan 2016 11:00 PM PST

This is a tasty comfort food dish; it's nice to have a stew with "gravy."  I always liked the potatoes and carrots best so this is a perfect stew dish. 
Ingredients
1/2 cup white or red wine, divided
4 large portobello mushrooms, sliced into 3/4-inch pieces
1 large onion, sliced
2 cloves garlic, pressed
2 stalks celery, chopped
3 T flour
1 tsp rubbed sage
1 tsp dried basil
2–3 cups vegetable broth, divided
4 potatoes, quartered
4 carrots, cut into 3-inch pieces
Salt and freshly ground black pepper or lemon pepper, to taste
2 teaspoons vegetarian Worcestershire sauce (opt) I didn't have this so I made it optional, but I bet it would have been a good addition. 
3–4 sprigs fresh thyme (or 1 t dried thyme)
1 sprig fresh rosemary (or 1 t dried rosemary)

Directions

  • Preheat the oven to 350 degrees.
  • In a large saucepan, heat 1/4 cup of the wine and add the portobello mushroom slices. Allow them to cook through and brown a bitand then remove from the pan and set aside.
  • Add the remaining 1/4 cup wine to the pan and add the onion, celery and garlic.  Remove from the pan and set aside.
  • Mix the flour, sage, and basil together in a small bowl. Stir in 1/4 cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions. While stirring constantly over medium heat, very slowly add the rest of the broth to create sauce.  (add a little arrowroot or cornstarch in broth to thicken if necessary)
  • Add the potatoes, carrots, salt and pepper, and Worcestershire sauce to the gravy mixture. If more liquid is needed to keep the vegetables from drying out, add more broth. Add the mushrooms and onions to the mixture and ladle into a large casserole dish with a lid, layering in the rosemary and thyme.
  • Place the lid on and bake for 45-60 minutes until vegetables are soft but still firm.
  • Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.

    A heart attack turned her life upside down at age 70.

    Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.

    To contact Ms. Greet, email dgreet@aya.yale.edu.

    For more information on plant-based eating go to greetplantbased.blogspot.com.

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