Tag Archive | Mushroom

Balsamic Portobello Mushroom with Apple Walnut Salad

Today was one of those days where after a good long day of both working and working out, I feel super content and satisfied. I was quite productive throughout the day (even getting my entire kitchen sparklingly clean!) as well as energized and motivated at the gym reaching a new personal best for myself in spin class! It’s just one of those days where nothing particularly exciting happened, yet I’m headed off to sleep with a mega smile and a noonecanruinmymood sorta feeling. Oh how I do love these kinds of days!

Now, for me anyway, a great day like this absolutely must finish off with the same standards when it comes to dinner. So creating a meal to satisfy my hunger and my superb mood of the day was my challenge tonight, and twas accepted and oh was it ever highly achieved! This meal was so light and flavourful, yet it hit the perfect spot after a tough workout.

Both components of this meal were extremely fast and easy to whip up while absolutely not sacrificing flavour, so it’s a perfect weekday meal after a long day! I was super excited to share the recipe the entire time I was trying to savour it (but really inhaling it because I was so hungry) ;-) So I hope you’ll give it a try and enjoy it!

Balsamic Portobello Mushroom & Apple Walnut Salad

Makes two servings

Balsamic Portobello Mushroom 

  • 2 Portobello mushrooms
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp balsamic vinegar
  • 1/2 tbsp water
  • 1/2 tbsp garlic
  • 2 teaspoons dijon mustard
  • 2 teaspoons lemon juice
  • 1 tsp pure maple syrup
  • 1 tsp ginger
  • Pepper, to taste

1. Combine olive oil, water, balsamic vinegar, garlic, mustard, lemon juice, maple syrup, and ginger together in a small glass and stir well.

2. Using a rubber brush (or just a spoon), brush 3/4 of the marinade on the bottoms of the mushrooms.

3. Let sit for 10-15 minutes.

4. Place mushrooms face down onto barbecue.

5. Brush the rest of the marinade on the tops of the mushrooms.

6. Barbecue until soft and tender.

7. Sprinkle with pepper, to taste, before serving.

Apple Walnut Salad

  • 3 cups fresh baby spinach
  • 3 green onions, chopped
  • 3 tablespoons unsalted walnuts, chopped
  • 1 small royal gala apple, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon sugar

1. Combine spinach, chopped onions, and chopped apple in a bowl.

2. Mix together olive oil, water, apple cider vinegar, dijon mustard, and sugar in a small glass for the dressing, and pour on top of salad.

4. In a small pan or pot, roast walnuts over the stove on high heat, stirring constantly to avoid burning.

5. Sprinkle roasted nuts on top and enjoy!


Vegan Mushroom Salsa Stuffed Peppers with Chickpeas

So today was one of those “let’s look in the fridge and see what we can whip up for dinner in 20 minutes” kind of nights that just happened to turn into one of my most enjoyed meals all week! I was certainly not expecting to publish this recipe, but it was just so good I would feel guilty not to share it.

It’s super quick and easy, healthy, and very yummy.. seriously nothing to complain about! The freekeh added a meatless-meaty texture that I absolutely loved, and the roasted almonds added that extra crunch. This recipe is also very versatile and would easily work will virtually any type of grain or other combinations of sauteed veggies and roasted nuts–which is why it’s a perfect adjust and whip up! sort of recipe.

Using fresh salsa as a base for sauces is my recent obsession when trying to prepare fast meals because its already spiced and prepared, and just combining it with simple sauteed onions and veggies in garlic while heating it up adds a whole new flavour blast that’s hard to believe was prepared so quickly. Add some left-over freekeh from tuesday that needs to be eaten before it goes bad, the rest of the chickpeas that were leftover from lunch yesterday, and some roasted almonds and BAM you’ve got yourself a meal. A pretty darn tasty one, too I might add.

Vegan Mushroom Salsa Stuffed Peppers with Chickpeas

Serves Two


  • 2 bell peppers
  • 1/4 red onion, chopped
  • 10 crimini mushrooms, chopped
  • 1 tbsp olive oil
  • 1/4 cup water
  • 1 clove garlic
  • 1/2 cup chickpeas
  • 2 cups fresh salsa
  • 1 cup cooked freekeh (or other grain of choice)
  • 8 basil leaves
  • 3 tbsp slivered almonds
  • Pepper, to taste

1. Preheat oven to 350 degrees.

2. In a medium sized skillet, heat olive oil over medium heat. Add water, garlic, onions, and mushrooms, and cook until onions are translucent.

3. Once cooked, add salsa and reduce to low heat. Cover and let simmer for 2-3 minutes.

4. While simmering, roast slivered almonds in a pot over the stove until golden brown, stirring constantly to avoid burning.

5. Add roasted almonds, chickpeas, and cooked freekeh (or grain of choice) to the skillet, and stir until well mixed.

6. Cut peppers in half and lay face up in a baking pan.

7. Fill pepper halves with salsa mixture until full.

8. Pour about one inch of water at the bottom of the pan, and bake for 15 minutes, or until peppers are easily punctured with a fork.

9. Garnish with basil leaves, and enjoy!