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| Memorial Day Recipes |
Chand Nirankari
05/22/2013
Portobello Chimichurri
Chimichurri is a sauce typically served with steak in Argentina, but here is a vegetarian, healthier twist for the grill that is still meaty and delicious!
Ingredients:
• 4 Portobello Mushrooms, stems removed
• 1/4 cup chopped shallots
• 2 garlic cloves
• 1 cup loosely packed cilantro
• 1 cup loosely packed parsley
• 2 tbsp low sodium soy sauce
• 2 tbsp olive oil
• 1/4 cup red wine vinegar
• 1/4 cup vegetable broth
Ingredients:
1. Wipe dirt off portobello mushrooms with a damp paper towel
2. For the marinade, put the shallots and garlic in a food processor, add the remaining marinade ingredients and puree until relatively smooth,
3. Rub some of the marinade on the tops of the portobello mushroom caps, and then place them bottom side up in a dish. Pour some more marinade into the caps and let it sit for an hour or so.
4. Grill top side down first, and then bottom side (you may need to remove some of the marinade from the inside before grilling). Grill for about 5-8 minutes on each side.
Healthier Dark Chocolate Almond Butter Cups
Avoid the toxic High Fructose Corn Syrup and other additives and make your own Chocolate Nut Butter cups - with antioxidant high dark chocolate and healthy almond butter!
- 7 oz. dark chocolate (not to exceed 70%)
- 1/2 cup natural almond butter
- 1/2 tsp. vanilla extract
- 1/4 tsp. fine grain salt
- sea salt flakes for topping
- Mini muffin tin or muffin tin with cup liners
Directions:
- Break up the chocolate and melt in a double boiler (a pot of simmering water with a bowl resting on top). Stir to make sure it is perfectly smooth.
- Measure out the almond bag and stir to make sure it is smooth
- Set out the liners in a mini-muffin or muffin tin. Spoon about a teaspoon of the chocolate into the bottom. Tilt and twist it around so the chocolate coats just a little bit of the side of the liner and rest it back in the tin. Repeat with remaining cups.
- Scoop out a tsp. of the almond butter filling and put it in each cup on top of the chocolate puddle.
- Spoon more melted chocolate on top of each almond butter scoop to cover completely. You may need to add a few drops more to get the chocolate to level above the bump of the almond butter.
- Cover and put in the fridge or freezer to set for a few hours.
- Optional: You can add a few flakes of sea salt right before it sets on top.
NOTE: If your almond butter is not sweetened, you may want to add 1-2tbsp of honey. I prefer it not too sweet so I use raw almond butter with no added sweetene
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