Recipe of the Month:

This recipe gives you a tasty alternative to steak and Smashed Dirty Potatoes that has more fiber, vitamins and minerals than your normal recipe.

>4-6 Portabella mushrooms (1 to 2 per person depending on size)
>Italian-Style Salad Dressing (NOT Low Fat), like Organicville Olive Oil and Balsamic Organic Vinaigrette
>1/2 head of cauliflower (approximately)
>4 large or 5-6 medium potatoes
>2-4 cups of vegetable broth or equivalent (Pacific Foods Organic Mushroom or Vegetable Broth or Pacific Organic Low   Sodium Vegetable Broth, Oregon Spice Company Vegetable Broth, Rapunzel Vegan Vegetable Broth Cubes or Better Than Bullion Organic Mushroom or Vegetable Base work as well.)
>Low Fat Plain Yogurt (like Nancys ( Whole Milk versions work as well)
>Chives for garnish (Optional)

Prepare mushrooms by slicing off the end of the stem. Do not remove the stem! If it’s too long for you, you can slice it the same height as the cap. Marinate the mushrooms in the salad dressing for several hours or overnight.

While the mushrooms are marinating cut the potatoes into approximately 1 inch cubes. DO NOT PEEL the potatoes! Peeling removes a large portion of the vitamins and minerals.

Cut the cauliflower into florets about the same size as the potatoes. Place the cauliflower in a large sauce pan and add the broth. Use enough broth to cover the potatoes as well. Bring to a boil and cook for about five minutes, then add potatoes and cook until the potatoes are fork tender. You can cook the potatoes and cauliflower separately if you desire. Drain well, reserving broth for soup or stock making. The cauliflower must be drained thoroughly or the end product will be runny.

While potatoes and cauliflower are draining remove mushrooms from marinade and drain slightly. Now place mushrooms on a medium hot grill (Gas or Charcoal) top side down & grill for 2 – 3 minutes, then turn over and repeat. Grill until the edges just start to shrivel and the mushrooms begin to soften. Timing is approximate due to vagaries of grill. Adjust timing to your personal preferences. Place mushrooms on platter and cover with foil.

Now put the potatoes and cauliflower in a large glass or ceramic bowl (Stainless Steel will get too hot); you can use the sauce pan you cooked them in as well. Now add a tablespoon or so of the yogurt (yoghurt) to the bowl. Now take your Motor Boat (Immersion Blender, Stick Blender, Hand Blender) and blend until smooth. You can add more yogurt or reserved broth as necessary.  Grated Cheese, Green Onions, ‘Bacon’ Bits can be added according to your preference.

Serve 1 to 2 Mushrooms per person with a good portion of the Smashed Dirty Potatoes along with a salad or additional vegetable side. Slice mushrooms just like steak.

Smaller Portabella mushrooms cooked this way can be used as a hamburger patty replacement.