Remember The China Study cookbook? The publisher has gathered together recipes from all their plant based recipe cookbooks and come up with The China Study All Star Collection. I think it’s the best one of all because you get a selection of all their authors’ recipes. There’s a chance to win a copy. All you need to do is say why you’d like to own a copy and either post a comment or send me an e-mail. Contest will end midnight Eastern on April 30th and I’ll announce the winner on Friday.
Here’s one of the recipes from the book to try this Meatless Monday.
BARBECUE PORTOBELLO SANDWICHES
MAKES 6 SERVINGS RECIPE BY JOHN AND MARY MCDOUGALL
These sandwiches remind some people of pulled pork, but since we have never
Eaten a pulled pork sandwich you couldn’t prove it to us. They are still great though, no matter what you call them.
1 cup fat-free barbecue sauce
1 chipotle chili in adobo sauce, minced
1 onion, chopped
3 large portobello mushrooms, stems and gills removed, chopped
6 whole-wheat buns
1 Place the barbecue sauce in a bowl. Add the minced chipotle and mix well. Set aside.
2 Place the onions and mushrooms in a large nonstick sauté pan. Cook over medium-high heat for about 10 minutes, stirring almost constantly with a spatula to keep the vegetables from sticking to the pan. The onions and mushrooms will take on a golden brown color.
3 Pour the barbecue sauce over the onions and mushrooms and mix well. Decrease heat to low and cook gently, stirring occasionally, for 10 minutes.
4 Split the buns and warm them, then ladle the barbecue mixture over the buns.
5 Top with your choice of garnishes. Serve open face or close up the buns and eat the sandwiches with your hands.
Try topping with coleslaw, tomatoes, sliced onions, and lettuce. (Shredded cabbage tossed with rice vinegar and lime juice makes a delicious stand in for coleslaw.) Or try topping with sauerkraut and mustard.