Monday, March 21, 2011

Marinated Mushrooms, Hasselback Potatoes, and More Goodies!

Do you ever find that you purchase something at the supermarket without a real idea of what you want to do with it? This happens to me a lot. I am something of a shopaholic, and this weakness affects me not only when shopping for shoes and clothes, but for vegetables and grains, too. Recently, I picked up a few things that I had no real plan for: a bag of pretty potatoes and a bunch of lovely Portabella mushrooms. Luckily I bought quite a few of each, because soon after I found myself with some wonderful dinner guests: Gwen, my foodie BFF, her boyfriend Firat, and my future in-laws. 

Gwen, as always, brought a delicious vegan dish to share. She's not vegan, but she spoils me so with wonderful vegan dishes every time she cooks for me! She brought over a warm appetizer made with eggplant, tomatoes, and beautifully sliced cucumbers. It was wonderful!

Gwen's Dish: Eggplant, Tomatoes, and Cucumbers

For the potatoes, I turned to one of my favorite blogs for inspiration: Joy the Baker. Joy writes about all kinds of cooking (not just baking), and often features vegan recipes. On her site, I found a great recipe for Hasselback Potatoes. It's not vegan, but it was easily veganized: I replaced the butter with Earth Balance, and omitted the cheese from the pesto sauce. Mine weren't nearly as perfect as Joy's, but they were absolutely delicious!

Hasselback Potatoes: Not as pretty as Joy's, but yummy!

For the lovely Portabellas, I chose a recipe from Colleen Patrick-Goudreau's The Vegan Table. Her Pan-Grilled Portabella Mushrooms with Herb-Infused Marinade recipe was just perfect. It was a little more labor-intensive that I expected (perhaps if I'd had a larger pan, I could have "pan-grilled" more mushrooms at once... wedding registry, here I come!), but it was worth the work! I loved the tangy and flavorful marinade with all its herbs and spices. 

Pan-Grilled Portabella Mushrooms: marinating

Pan-Grilled Portabella Mushrooms: finished!

To round out the meal, we enjoyed a wonderful homemade taboulleh, prepared by my future mother-in-law, as well as some roasted brussels sprouts. Check out our spread:

The spread: Taboulleh, brussels sprouts,
mushrooms, eggplant, and potatoes!

It came together beautifully, even though it wasn't meticulously planned out. Sometimes the best meals are those that are created on a whim, or are patched together from different people or places. Plus, almost everyone had their hand in something we ate, so everyone was included. Much fun!


  1. Ooh, that potato dish looks delicious!

  2. Thanks, Kala! It tasted delicious, too, if i do say so myself. <3