Vegetarian Father’s Day Recipes

Previous Father’s Day columns have been about grilled meats, however, this week’s column offers an alternative to meat. I’m not against eating beef; I eat steak every now and then. Still, I’m always surprised how satiated I feel after consuming a grilled Portobello mushroom. Their earthy flavor and meaty firm texture reminds me of beef. Grilled Portobello “steak” has an additional delicious richness from the charcoal and it’s so easy to cook.

Ever had an eggplant steak? Smoked paprika adds a depth of flavor that’s unmatched. If your dad will be too upset, toss his favorite steak on the grill for him and the other carnivorous in the family. And serve the mushrooms and eggplants as a side dish. Red wine is perfect to serve with mushrooms, eggplant and beef.

For dessert, make these decadent fudge-like brownies with vanilla and coffee ice cream with chocolate sauce. Feel free to share or keep the recipe a secret.

P.S. They are made with healthy black beans and oatmeal.

Happy Father’s Day and Bon appétit!

Portobello Steaks(Serves 6)6 large Portobello mushrooms (about 3 to 4 inches in diameter), stems removed and discarded, washed, and patted dry

Olive oil for brushing

Sea salt and freshly ground black pepper, to taste

About 5 tablespoons good quality balsamic vinegar for drizzlingFor platter garnish:1 large Vidalia onion, sliced

1 head Boston lettuce, leaves washed and left wholeTo prepare:Preheat the grill to high.

Lightly brush the grid with oil.

Brush the caps of the mushrooms with oil, sprinkle with salt and pepper, and place the smooth side down on the grid. Grill until brown and dark gill marks are visible, about 4 minutes before changing the position. For X design on the cap, rotate the mushroom half way.

While the top is cooking, drizzle about 1-and-1/2 teaspoons of vinegar in the open mushroom “gills” and sprinkle with salt and pepper.

Turn the mushroom over and continue grilling about 3 minutes longer or until the mushroom is cooked according to your personal preference. Do not over cook mushrooms, they should remain firm and retain most of their juices.

Transfer to warm platter lined with Boston lettuce leaves and sliced raw Vidalia onions.

Pass extra vinegar at the table for drizzling.Grilled Eggplant Steaks With Tapenade(Serves 6)3 large unblemished eggplants, about 1 pound each, washed

Extra virgin olive oil for brushing

About 2 tablespoons smoked paprika

Sea salt and freshly ground black pepper to tasteFor the tapenade:2 large shallots, peeled and sliced

1 cup oil-packed sundried tomatoes, drained

1/3 cup pitted Kalamata olives

1/3 cup pitted green Picholine olives

Freshly ground black pepper

3 tablespoons red wine vinegar aged in oak

About 1/3 cup extra virgin olive oil or more if needed

1/2 teaspoon Herbs de Provence, to taste

About 1/2 cup chopped fresh flat leaf parsley and basil leaves

Fresh basil sprigs for garnishTo prepare:Preheat the grill to high. Lightly brush the grid with oil.

Cut two or three lengthwise 1-and-1/4-inch-thick slices from the center of the eggplant. Reserve the curved ends for another use.

Brush oil on both sides of the eggplant slices, generously sprinkle with paprika, salt, pepper, and press the spices into the flesh.

Working in batches, place the “steaks” on the grid and grill until eggplant is tender and charred, about 4 to 5 minutes per side. They should be tender to the point of a fork, but still hold together. Transfer to a platter and top with tapenade and garnish with basil.For the tapenade: Working in a food processor fitted with the stainless steel blade, add shallots, drained sundried tomatoes and olives, and process until coarsely chopped. Add pepper and vinegar and process until finely chopped. Transfer to a bowl and stir in herbs de Provence, chopped fresh herbs, and enough oil to bind the mixture together.

Taste and adjust the seasonings. Can be done ahead. Store in the refrigerator.

Garnish with sprigs of fresh basil.Mary Jo’s Brownies(“They’ll never know they are made with beans!”)

Adapted from Mary Jo Keeble(About 24 brownies)1, 15-ounce can black beans, rinsed, and very well drained

2 tablespoons unsweetened cocoa powder

1/2 cup quick-cooking oatmeal (old-fashioned is OK; it will take longer to mix)

1/2 teaspoon sea salt

1/2 cup pure maple syrup

1/4 cup organic coconut oil

1 tablespoon pure vanilla extract

1/2 teaspoon baking powder

2 teaspoons pure organic cinnamon

1/2 cup semi-sweet or dark cacao chocolate chipsOptional Topping:1/2 cup toasted nuts (almonds, walnuts, or pecans) chopped

Pinch of sea salt

About 1 tablespoon granulated sugar

1/4 cup semi-sweet or dark cacao chocolate chipsTo prepare:Preheat oven to 350 degrees F.

Generously grease/or spray an 8-inch square baking pan and line with parchment paper.

If adding the topping, toss the nuts, salt and sugar with chips and set aside.

Working in a food processor fitted with the stainless steel blade, add beans, cocoa powder, oatmeal, salt, and process until evenly mixed, add maple syrup, coconut oil, vanilla, baking powder, and cinnamon and blend until the batter is completely smooth. Add chips and pulse once or twice just to mix.

Transfer the batter to the prepared pan and spread evenly.

Scatter the nut and chip mixture over the top, slightly pressing it into the batter.

Bake for 18 minutes (a toothpick will be come out quite sticky when inserted into the center). Let the brownies rest for 10 minutes on the counter. Place in refrigerator. When brownies are cold, cover with plastic wrap, and refrigerate overnight.

Cut into small squares and serve.