Spencer and I have been on a real grilling binge lately.  It all started off on the 4th of July (could you have guessed?) when we put together a small meal for a few of his friends in Los Angeles.  Apart from some beef patties that I handled like a champ, we grilled up an assortment of banana peppers, fresh pineapple, and Organic Veggie Burgers from Trader Joes.  I think I devoured the majority of the grilled pineapple which were so sweet and delicious, but the veggie burgers were also a success!  They are packed with veggies and sprouted soy beans and are really high in protein-- you definitely won't be cut short choosing TJs veggie burgers over beef.  And don't forget to put a grilled pineapple slice on top!

 Our grilling addiction continued the following week where there was plenty more pineapple and veggies to be eaten.  We saved some pineapple and made a fresh salad with sliced almonds and avocado (make this!), and returned to Trader Joes to try out their vegetable skewers and portobello mushrooms.  Both were easy enough and great with a little hummus and Sriracha!

Last night I decided it was finally time to select a recipe from the Forks Over Knives Cookbook.  My mom and I had purchased giant portobello mushrooms a few days earlier so I figured this was a good time to put two together!  Portobello Floretine sounded good to me-- grilled portobello mushrooms beneath wilted spinach and topped with a cauliflower based hollandaise.  Being the complicated person I am, I decided to adjust this a little and leave the hollandaise out, replacing it with a sweet potato puree.
Portobello Florentine with Sweet Potato Puree
(adapted from Forks Over Knives: The Cookbook)

Ingredients (Serves 2)

1.5 tbsp low sodium soy sauce
1.5 tbsp maple syrup
1.5 tbsp grated fresh ginger
2 cloves minced garlic
2 portobello mushrooms, stemmed
3c spinach
1/2 can organic pureed sweet potato
3/4c unsweetened almond milk
1tsp fresh grated nutmeg
1/4c sliced, raw almonds
Salt and pepper to taste

Combine the first 4 ingredients together and mix.  Pour over the portobello mushrooms (stem side up) and let marinate in the refrigerator for 30-60 minutes.  Grill to your desired softness, adding any extra of the marinade to the mushrooms throughout the process.

The spinach and sweet potato puree should be heated at the same time while the mushrooms are grilling so everything is ready at once.  Put the spinach in a pot and add some water (you really can't go wrong), salt and pepper and place over a low flame.  I don't even think I let the water come to a boil when I made this.. I don't like my spinach to be super soggy so in order to keep a little texture I kept the temperatures low (don't trust me on this logic.. cook your spinach how you want!).  Anyways, in a different pot add half a can of sweet potato puree, almond milk, and nutmeg.  Make sure the canned sweet potato is organic and unsweetened (actually look at the ingredients) or else your dinner might end up tasting like a thanksgiving day dessert.  I really should have made my own puree since I bailed the cauliflower earlier but I was craving sweet potato and decided to make due with what I had!  You can add any spices to the sweet potato, maybe red pepper flakes if you're feeling spicy?  It does end up being a sweet topping but I think it worked well with the saltiness of the mushroom.  Once your mushrooms are juicy and tender, your spinach is softened to your liking, and the sweet potato puree is warm, stack everything together and top with sliced almonds
That's it!  I think I defeated the point of making a "florentine" by changing the hollandaise sauce into a sweet puree, but it was yummy nonetheless and definitely something worth trying if you are a mushroom lover like me!

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