Tonight was supposed to be "Girl's Night," a tradition begun a couple of years ago amongst a group of my former work colleagues. Everybody brings a dish to share, we usually have a theme of some sort, and in my case, I get to be an honorary girl because I bring along my massage chair and give some wicked shoulder, neck and back work!
It also seems to be tradition that girl's night is cancelled at the last minute every April. Always with good reason, and I'm sending some positive energy to the hostess in distress.
Since I'm not the only one who has grown accustomed to having delicious vegan dinners in my household, I whipped up a couple of roasted portobello sandwiches for my lunch, and my mothers dinner (it's wrapped up in the fridge Mom.).
The plan was to do raw stuffed mushroom caps for the girls, which I still plan to make a bit later on, or perhaps tomorrow, but I will share that another time.
The sandwich was surprisingly easy to make, and makes a pretty picture to boot. Here's the biz:
For the aioli:
1/4 cup sundried tomatoes, soaked 15 minutes in hot water
1 1/2 cups vegan mayo
2 tbsp chopped fresh herbs (whatever's handy)
Don't quite me on this but a tbsp or two of olive oil, and into the food processor.
For the mushroom caps:
(however many you happen to be making)
Brush with olive oil on the smooth side, flip and sprinkle with leftover chopped herbs from the aioli. Salt and pepper and roast at 400 for 8 ish minutes.
Putting it together:
Toast two slices of sourdough bread per cap. Spread aioli on one, top with mushroom, roasted red peppers, sliced avocado and honey mustard on the top slice. Devour.
:-)
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Location:Madison, CT
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