• Skip to content
  • Skip to primary sidebar

Man.Eat.Plant.

HOT, ROASTED, GRILLED, JUICY & VEGAN

  • HOME
  • THE BOOK
  • ABOUT
  • RECIPES
  • EVENTS

PORTOBELLO ‘PROSCIUTTO’

13 December 2019 by Lisette Kreischer Leave a Comment

Melon coexists perfectly with smoky, savoury flavors. Melon gives an umami-like aftertaste and therefore works wonderfully with a savoury component. The smoked portobello is very tasty (get yourself a little stovetop smoker for Christmas!), and the crispy, cheeselike wafers and sweet-sour balsamic vinegar make all ingredients come together beautifully. This dish is a perfect, not too heavy start of your Christmas dinner and perfect for all those meat lovers out there. They will surely love these recognizable flavors. Combine this starter with our CRUSTED SMOKY TOFU PLATTER as main dish and CHOCOLATE VOLCANO CAKES as dessert.

Serves 4-6

INGREDIENTS

Wafers
25 g nutritional yeast flakes
1 tbsp wheat flour
1 tbsp olive oil
pinch of salt

Salad
1 large portobello mushroom
salt and black pepper to taste
1/2 cantaloupe melon
2 tbsp balsamic vinegar
1 twig of mint
1 peeled and crushed garlic clove
2 tbsp dark treacle
4 small hands full of rocket salad
1 tbsp olive oil
a dash of freshly crushed red peppercorns

Extra
stovetop smoker with wood chips
(recycled) aluminium foil

INSTRUCTIONS

Wafers
Make wafers by mixing nutritional yeast with flour, olive oil, water and salt. Heat a non-stick frying pan on medium high heat. Spread a tsp of batter in the pan and spread as thinly as possible. And with thin, we mean really thin! Make sure the wafer is crispy and fully cooked before getting it out of the pan. Repeat with the rest of the batter. Let the wafers cool down and break possible bigger ones into smaller pieces.

Salad
Slice portobello as thin as possible. Season with salt and pepper. Prepare stovetop smoker and wood chips. Arrange mushrooms in the smoker on a piece of (recycled) aluminium foil. Smoke for 10-15 min until the portobello slices seem cooked and tast perfectly smoky! Turn heat off and keep mushrooms in the smoker for another 15 min (lid on).

Prepare melon. Get rid of the peel and slice the meat in thin wedges. 
Then prepare the balsamic-syrup by heating balsamic on low heat with mint and crushed garlic clove. Steep for a few mins. Add treacle and stir until combined. Let simmer for just one or two minutes, turn off heat and get rid of the mint and garlic.

To serve
Arrange slices of melon on each plate. Divide the ‘prosciutto’ over melon and add rocket leafs on top. Drizzle some olive oil and balsamic syrup over the dish and serve with pieces of wafer and crushed red peppercorns.

 


MELOEN & PORTOBELLO ‘PROSCIUTTO’

Meloen gaat uitstekend samen met rokerige, hartige smaken. Meloen geeft namelijk een umami-achtige nasmaak en werkt daarom heel goed met een hartig component. De gerookte portobello is bijzonder lekker (echt, doe jezelf een rookoventje* cadeau voor kerst!), en de krokante kazige wafeltjes en zoet-zure balsamico doen alle ingrediënten prachtig samenkomen. Dit gerecht is een perfecte, niet te zware start van je kerstdiner.

Voor 4-6 personen

INGREDIËNTEN

Wafeltjes
25 g gistvlokken
1 el bloem
1 el olijfolie
snuf zout

Salade
1 grote portobello paddenstoel
zout en zwarte peper naar smaak
1/2 cantaloupe meloen
2 el balsamico azijn
1 takje munt
1 teen knoflook, gepeld en geplet
2 el keukenstroop
4 handjes rucola
1 el olijfolie
1/2 tl rode peperkorrels, verkruimeld

Extra
(recycled) aluminium folie
rookoven met rookmot

*Mocht je geen rookoven bezitten, dan kan het wellicht wat uitdagend klinken. Maar wees gerust, een rookoven, oftewel rookpan in dit geval, is niets meer dan een soort RVS trommel met een roostertje erin dat je op het fornuis kunt zetten en waarin je houtsnippers, rookmot, rookt. Ze zijn o.a. te koop bij kookwinkels, zie bijv. hier)

INSTRUCTIES

Wafeltjes
Meng gistvlokken met bloem, olie, water en zout. Verhit een anti-aanbak koekenpan op middelhoog vuur. Spreid een theelepel beslag zo dun mogelijk in de pan uit (bedoelende echt heel dun!). Laat het wafeltje stollen en helemaal krokant worden. Stel het vuur bij indien nodig (omhoog of juist omlaag). Haal het wafeltje uit de pan en laat afkoelen. Herhaal dit met al het beslag. Breek grotere exemplaren in kleinere stukken.

Salade
Start met het roken van de portobello. Snijd de portobello in zo dun mogelijke plakken. Breng op smaak met zout en peper. Maak de rookoven klaar voor gebruik. Leg plakjes portobello op een stuk recyclede aluminiumfolie in de rookoven, zet de rookoven op het vuur en rook ca. 10-15 min, tot de plakjes er gaar uitzien en een heerlijke rooksmaak gekregen hebben. Zet het vuur onder de rookoven uit en laat nog ca. 15 min ‘koud na-roken’ (houd deksel op rookoven).

Ga verder met de meloen. Snijd in dunne schijven en haal de schil eraf.
Maak de balsamico siroop door de azijn op laag vuur te verwarmen in een pannetje met het takje munt en knoflook erbij. Laat een paar minuten zachtjes trekken. Voeg stroop toe en roer tot azijn en stroop gemengd zijn. Zet vuur uit en haal knoflook en munt uit de siroop.

Opmaak
Rangschik plakken meloen op ieder bord. Verdeel hier plakjes gerookte portobello over. Leg een pluk rucola erop en besprenkel met wat olijfolie en druppels balsamico siroop. Garneer met de wafelkruimels en rode peperkorrels.

 

 

Filed Under: Holiday Season, Lunch, Vegan food Tagged With: balsamic, Christmas menu, Holiday menu, melon, portobello prosciutto, salad, Smoky, wafers

« THE LOVING MENU
GOLD DUST CHOCO CAKE »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

HOT, ROASTED, GRILLED, JUICY & VEGAN!

THE BOOK!

Recent Posts

  • MANCAKES
  • THE DUTCH WEED BURGER SURVIVAL PACKAGE
  • PUPCAKES
  • SAAG ALOO PARATHA
  • VEGAN GOULASH STEW

Instagram

Presenting a killer kitchen for which NO ONE has to be killed and EVERYONE gains!

Due to great succes we decided to put these beasts Due to great succes we decided to put these beasts back in the spotlight today.These protein packed pancakes are fluffed up with beer and vegan yogurt and are the perfect breakfast to start your quarantined day with.

The salty, crispy Tempeh Bacon and sweet, woody maple syrup wake your sleepy head right up. And for the ‘what about bacon though?’ brothers and sisters out there…we have some next level sjit over here: tempeh + smoked paprika powder + maple syrup + soy sauce is your bacon 2.0. Yep.

Recipe up on the blog via link in bio.

#mancakes #veganpancakes #beetbatter #hotroastedjuicygrilledvegan #freefromanimals #vegan #plantpower #maneatplant #plantbased #veganbreakfast
In the spotlight today our beloved @thedutchweed In the spotlight today our beloved @thedutchweedburger. Have you ever put your teeth in one of these plant based beasts yet? Well now is your change! While navigating the restless corona waters The Weed Team had to come up with new ways of being of service and offering the burger. The result is the campaign ’SERVE LOCAL, THINK GLOBAL’ offering a Dutch Weed Burger survival package right at your door step! So yes you can now actually order your own stack of Weed Burgers in NL and BE. Check out link in bio to learn more and place an order.

No space in your freezer? Swipe to check out our MAN.EAT.PLANT. burgers. Fancy the Wicked Shroom Bun, the Umami Bombed Burger, the Meaty Bean Burger or the Brutal Brocco Burger? Find their recipes in our database via link in profile.

#thedutchweedburger #veganburgers #hotroastedjuicygrilledvegan #vegan #plantbased #freefromanimals #maneatplant
Dear peeps, We have let our minds wander in regar Dear peeps,

We have let our minds wander in regards to the new reality we are finding ourselves in and to say it with the words of @zachbushmd (check out his posts!) we 'strongly believe there is too much bandwidth of the collective human consciousness spent on this topic’ so we are not gonna add anything to that besides a few things:

1. @thedutchweedburger just posted an amazing article on their blog that to us says it all

2. we are not quite sure if we will be able to continue our friday posts during the coming period, but will do our best to offer easy and delicious plant based inspiration, maybe through our stories

3. because we see a lot of sadness on social media right now we thought this recipe might cheer you up a bit. Just because a smile can do so much for yourself, your body and the world around you.

We created these Pupcakes in service of @worldanimalprotectionnl and you can find the recipe via their website (link in bio) in Dutch. If you need English, Google is your friend ;-). These vegan puppy dogs are worth a translation.

Stay safe!

Maartje & Lisette

#pupcakes #vegan #plantbased #plantpower #freefromanimals #worldanimalprotection
SAAG ALOO PARATHA We are doing a vegan tour aroun SAAG ALOO PARATHA

We are doing a vegan tour around the world in flavours and textures. This time we are diving in the fine realm of Indian curry's. And honestly, although there are many of them and most of them equally delicious we have a preference for Saag Aloo which is loaded with muscle enhancing spinach, chunky potato bits and delicious spices. How we wish scentgram would be a think right now so we could let you smell all the delicious aroma's filling the MAN.EAT.PLANT. kitchen while cooking this dish.

Now up on the blog (link in bio). #saagalooparatha #indiancurry #vegan #plantbased #plantpower #freefromanimal #hotroastedgrilledjuicyvegan #maneatplant
SPICY GOULASH STEW This scrumptious Hungarian ste SPICY GOULASH STEW

This scrumptious Hungarian stew is perfect when you’re hungry and craving for something comfy, hearty and meaty. And so easy to veganize, by protein bombing this dish with tasty, chewy and juicy seitan! You need to know how to work seitan and learn about its noumerous possibilities to get the best out of it. Fortunately we have 30 years combined of experience with this protein beast, so we're safe to say, we know the drill.

Recipe up on the blog.

#goulashstew #vegangoulash #plantbased #plantpower #meatynotmeat #freefromanimals #hotroastedjuicygrilledvegan #vegan #maneatplant
DUTCH WALNUT PASTRY Old Dutch scrumptious fatty w DUTCH WALNUT PASTRY

Old Dutch scrumptious fatty walnut paste stuffed cookies. Oh yes. Tuck them into your mouth and wash away with a splash of strong coffee or black tea. Life can be that simple and delicious.

Recipe now up on the blog.

#walnutpastry #veganpastry #vegansweets #plantpower #plantbased #vegan #freefromanimals #maneatplant #hotroastedjuicygrilledvegan
VEG BOMBED GREEN CURRY Although we are still in t VEG BOMBED GREEN CURRY

Although we are still in the middle of the winter, it feels like spring every other day and that is why we felt a craving for a light and crispy curry stuffed with leafy greens and fresh flavours. And yes, we know we promised over at MAN.EAT.PLANT. never to do a bowl of green food on a white background. But given the fact that we aren't crazy about (even our own) rules and conventions we did a delicious bowl full of green food on a light background anyway. The comfort food box is checked though, we made sure of that.

Recipe now up on the blog.

#greencurry #vegan #plantbased #greenfood #vegancurry #tofu #plantpower #hotroastedjuicygrilledvegan #freefromanimals #maneatplant
VEGAN PAIN PERDU There are so manu possibilities VEGAN PAIN PERDU

There are so manu possibilities with leftover bread, it is the best thing and it can get your creative food engine running. So get your sexy ass into that kitchen and save all the bread you can! Turn leftovers into croutons, puddings or this indulging breakfast/brunch item: PAIN PERDU (translated forgotten bread). Perfect for slow sundays.

Now up on the blog.

#veganpainperdu #painperdu #bread #nowaste #vegan #plantpower #plantbased #veganbreakfast #freefromanimals #hotroastedjuicygrilledvegan
PULLED PLANT MEAT AREPAS If you’ve ever been to PULLED PLANT MEAT AREPAS

If you’ve ever been to country's like Colombia, Venezuela and Mexico you probably know this comfy corn staple food. It’s a cornflour patty (in between bread and pancake) and you can eat it with all kinds of toppings like avocado, vegan cheese and plant meat. We made this avo-carnitas variety which is utterly delicious! You can use our pulled mushroom or pulled jackfruit recipe, both are delicious!

Recipe now up on the blog!

#plantmeatarepas #arepas #veganmexicanfood #pulledplantmeat #vegan #plantbased #plantpower #maneatplant #freefromanimals #hotjuicygrilledroastedvegan
Follow MEP

Subscribe for new hot roasted grilled juicy & vegan recipe updates

Check your inbox or spam folder to confirm your subscription.

Copyright © 2021 · Lisette Kreischer & Maartje Borst