I've made these a couple times now, and they've been great. Mix up proportions to suit your tastes and mood.
3 portabello caps, a little on the thick side balsamic vinegar and olive oil (lots of both, about 3 parts vinegar to 2 parts oil) basil oregano fresh parsley (and other Italian herbs if you wish)
2/3 cup day-old bread, torn into small pieces (crusty bread is best) 1/2 onion, chopped 1 tomato, chopped (and seeded if very juicy) 5-6 cloves garlic Panko bread crumbs (optional) 1 red pepper, roasted (we did it in a toaster oven), peeled, and sliced
Mix oil, vinegar, and herbs in a bowl. Place mushroom caps one at a time gill-side down in the bowl and press a little so they soak up some of the liquid. Flip over and lightly coat the smooth side, then place them on a baking sheet gill-side up. Bake apprx. 10 minutes.
To the leftover oil and vinegar mixture, add the bread pieces and stir so they soak up the liquid. Mix in the onion, tomato, and garlic and let everything sit for a while so the flavors blend. (If your portabellos had much stem on them, you can dice it and add it with the veggies to avoid waste.) If you grab a handful of the stuffing and squeeze, some liguid should seep out and it should retain its squeezed shape. If too squishy (and seeping out between your fingers), add some more bread pieces or Panko crumbs to bind and let sit again for a few minutes.
Scoop onto the 3 already-baked mushrooms and shape into mounds. Drape roasted red pepper slices on top to make them pretty. Broil for about 10 minutes. Serve with couscous or brown rice.
My local health food shop sells whole egg substitute. But two of my favourite recipes call for egg yolk or white on its own; sorbet requires white to build up a stiff foam, and Derby Cakes are a type of biscuit requiring yolk as a raising agent.
What, if anything, works as a substitute for these?
Tried out this method of quick/lazy steaming (it's like a cross between steaming and blanching really) and it worked fantastically for veggies that need only light cooking - broccoli, french beans, a handful of peas. After draining, I stuck them in the freezer to cool. Then I fluffed up some cold leftover rice, mixed in the cold veggies, along with chickpeas, raisins, a little olive oil, apple cider vinegar, and pepper to taste. served with some fresh papaya, it made a very nutritious and delicious lunch.