If you’re trying to eat healthier, but still want a filling comfort-food meal, give this a try! You can watch the whole half-hour episode by going to this Youtube Playlist.

I wanted to make this recipe after hearing someone talk about a walnut-based vegan “cheese”. It’s one of those recipes with simple, tasty ingredients that can’t help but be delicious when they are combined.

Watch the video:

Mushroom Marinade

juice of 2 lemons

1/4 cup olive oil

1/8 cup Bragg’s Aminos (or soy, or tamari sauce)

3-4 cloves garlic, minced

*1 tsp. maple syrup or agave, added later only to the kale!

Veggies

4 large portobello mushroom caps

4 cups packed kale, torn into bite-size pieces (or as much as you have in a bunch)

In a small bowl, whisk together marinade ingredients except maple syrup. Use the 1/4cup measuring cup and scoop out some marinade, then set aside for later use.

Use a damp paper towel to wipe the dirt off the top of the mushroom caps (this cleans them). In a rimmed baking dish or tupperware container, place the mushrooms gill side up. Brush the marinade into the mushroom gills, then place in the fridge for at least 1-2 hours.

Get a large mixing bowl, and add the raw kale to the bowl. Pour the reserved mushroom marinade over the kale, and add the maple syrup. Use clean hands to massage the marinade into the kale for a few minutes, and kale will break down in size.

Vegan Walnut Cheese

1 cup walnuts

1/2 cup tahini

1/8 cup miso paste

1/8 cup water

Blend all walnut cheese ingredients in a food processor until it’s a chunky spread consistency.

. . . . .

I plated the dish with the kale on the bottom of a large platter, topped with the mushrooms gill side up, and then filled the mushrooms with the walnut cheese. You can garnish with kalmata olives, sesame seeds, or smoked paprika.

… and if you’re looking to make some healthy changes in the New Year and want to eat more plant-based dishes or go vegan but don’t know where to start, I’d love to work with you!