Portobello Tacos, Zucchini & Tomatoes, Garlic "Cream" Shrimp Over Acorn, Vegan noMeatballs

Two "techniques" and two recipes this week.  Enjoy!

Portobello Tacos
Something I saw or read triggered me into making these for dinner the other night.  Substitute thick meaty slices of spiced mushrooms for the usual animal protein.

I learned a neat trick to not having mushrooms shrivel up and lose all their liquid -- cook them in a hot dry skillet, not low and slow in an oiled pan.  They brown quickly on the outside and stay nice inside.  

Portobello slices -- I used about a dozen thick slices to make tacos for two people.
Tortillas -- I used wheat not corn "street taco" sized rounds.  We each eat 3-4 tacos that size.
Other Taco Fillings -- cheese, diced or sliced onion, salsas, tomato, whatever you like.

Sautéd Zucchini & Cherry Tomatoes
The name pretty much says it.  This is a great thing to do with any summer squash.  Add some garbanzo beans, red onion, and mixed fresh herbs to the pan, to round out the dish.  Some kalamata olives would be nice too, but I didn't have any.   Serve topped with feta or goat cheese crumbles.  Delicious!

Garlic-Parmesan Cream Shrimp Squash
Although Acorn Squash is "savory", I almost never make it that way.  So I thought I'd "break the mold" as it were and try this  recipe.   Really very good!

The original recipe had you making a roux, thinning it out, and then turning it into a cheese sauce.  My version is a LOT faster and less messy!

Acorn Squash, halved on the equator and seeded
1/2 lb or so of Wild-Caught Shrimp
5-6 cloves Garlic, minced
1/2 White Onion, diced
1/4 cup Red Bell Pepper, diced
1-2 tsp Sazon Tropicaletm
4-6 Tbsp Bisto Cheese Sauce granules
1/4 cup - shy Parmesan Cheese
1-1/2 cup Water

Roast the squash 30-45 minutes until tender and starting to brown.

Saute the shrimp with the Sazon Tropicale until just tender.  Reserve.  

In the same skillet, saute the onion, garlic and bell pepper until just tender.  Add the water and bring to a boil.  

Add the Bisto crystals and stir until the sauce starts to thicken. 

Stir in the Parmesan cheese.  Add additional water, or simmer to reduce the sauce, to get the desired consistency.    Return the shrimp to the pan to heat through.   

Ladle over the squash bowls and serve.

Fancy Vegan noMeatballs
My adaptation of a Forks Over Knives recipe, and my new favorite noMeatball recipe!  These would make a great 'bring along' dish to a potluck or football party if you were doing that sort of thing these days.  Excellent with just a marinara sauce.  Great as a Meatball Sub sandwich too.  Flavor-full even though there are almost no herbs or spices.  Don't skimp on the garlic though, or leave out the nutritional yeast!

¼ cup Sun-dried Tomatoes (not oil-packed) (5-6 pieces)
1 large Sweet Onion, diced
8 oz Mushrooms, diced
6 cloves Garlic, minced
1 Tbsp Sage
1 can White Beans, rinsed and drained
1 cup cooked Brown Rice
2 Tbsp Oat Flour or rolled oats
1 Tbsp White Wine Vinegar
¼ cup raw Cashews
2 Tbsp Nutritional Yeast
~¾ cup Panko Breadcrumbs

In a large skillet, saute the onion, mushrooms, garlic and sage until the onion is translucent. Continue cooking and stir in the beans, rice and other ingredients except the panko. Cool for 10-15 minutes.

Pulse the mixture in your food processor but don't puree it. You want some texture here. Fold in the panko to reduce the moisture content until you can squeeze and roll the mixture into a golf ball sized ball that isn't wet and sticky.

Make about 24 meatballs and bake or airfry them for about 30 minutes at 400F until they are nicely browned. Serve with warm marinara sauce.