food

22609 readers

1 users here now

Welcome to c/food!

The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.

Animal liberation is essential to any leftist movement.

Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.

Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".

Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.

Compiled state-by-state resource for homeless shelters, soup kitchens, food pantries, and food banks.

Food Not Bombs Recipes

The People's Cookbook

Bread recipes

Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.

Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat

Cuisine of the month:

Thai , Peruvian

founded 4 years ago

MODERATORS

ZoomeristLeninist@hexbear.net

mathemachristian@hexbear.net

a_little_red_rat@hexbear.net

What are some of your favorite ways to enjoy portobello mushrooms [vegan thread] (hexbear.net)

submitted 1 week ago* (last edited 1 week ago) by Angel@hexbear.net to c/food@hexbear.net

13 comments fedilink hide all child comments

(not my pic)

Honestly, it's one of my favorite foods. I'll eat a portobello mushroom in just about anyway. I love the burgers, stuffed mushroom ideas like you see in this picture, eating them in pasta, on top of pizza, and in any kind of sandwich, really. Sometimes, for sandwiches, I'll slice them super thin and have them imitate deli slices in a way. I add hummus, nooch, and seeds for more flavor and protein, and I like to use crunchy vegetables like peppers and onions (I typically eat them raw with my mushrooms to keep them very crunchy). If I add leafy greens, arugula is my go-to.

you are viewing a single comment's thread
view the rest of the comments

[–] PKMKII@hexbear.net 4 points 1 week ago

Brush them suckers with canola oil, salt, pepper, garlic powder. Broil the cap side for a few minutes, flip them, broil the other side for a couple of minutes. Put mozzarella (or an appropriate vegan cheese substitute) on, broil again until the cheese is browning. Serve on buns slathered with pesto (vegan pesto is easy, either leave the Pecorino Romano out or substitute it with nutritional yeast).