![\"39\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/06\/39.jpg\")
<\/a><\/p>\nPortobello Steak Lunch<\/strong><\/p>\n When Terry and I both work from home on Friday we usually go for a lunch date.<\/p>\n <\/p>\n Although I love our lunch date, today I decided to have lunch at home, only because we had so many vegetables I haven’t had a chance to cook this week.<\/p>\n I still did’t want to take more than one hour for lunch, including preparing and eating, so I gave myself 30 minutes to cook.<\/p>\n And voila! Here is our 30-minute meal!<\/p>\n (I HAD cooked rice.)<\/p>\n On this beautiful plate you’ll find a balsamic marinated portobello steak, black bean and corn salad, parsley rice, and broccoli.<\/p>\n I didn’t even try to do so, but it turned out to be a 100% plant based meal!<\/p>\n Terry and I were very pleased with this lunch, as it’s often hard to find a well-balanced meal full of vegetables like this.<\/p>\n I should know this, but a meal like this makes me realize (again and again) how great home cooked meals are!!<\/p>\n Portobello Steak Lunch (2 servings)<\/p>\n Portbello steak 1. Marinate mushrooms in the marinade for 10 minutes or so. Salt and pepper and cook in the preheated oven (350F) for about 5 to 10 minutes. Finish cooking with broiler for a few minutes. 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Portobello Steak Lunch When Terry and I both work from home on Friday we usually go for a lunch date.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,21,11,28],"tags":[],"class_list":["post-32377","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-mushroom","category-starches","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32377"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32377\/revisions"}],"predecessor-version":[{"id":32412,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32377\/revisions\/32412"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n
\n– 2 to 3 portobello mushrooms
\n– marinade (1\/4 cup balsamic vinegar, 1\/4 cup olive oil, 1 tablespoon sugar)
\n– salt and pepper
\nBlack bean and corn salad (4~6 servings)
\n– 3~4 ears of corn, cooked with a few layers of husks for 3 to 4 minutes in microwave oven
\n– 1 can black beans, drained and rinsed
\n– 1\/2 cup cilantro, chopped
\n– 1\/2 cup green onion, chopped
\n– dressing (2 tablespoons white vinegar, 2 tablespoons canola oil, 1\/2 tablespoon sugar, salt, pepper, cumin, Louisiana hot sauce)
\nParsley rice
\n– 2 cups cooked white rice
\n– 2 tablespoons chopped parsley
\n– 1 teaspoon olive oil
\n– salt and pepper
\nCooked broccoli<\/p>\n
\n2. Make salad. Combine all the ingredients well.
\n3. Make parsley rice. Combine all the ingredients.
\n4. Place the mushroom steak, salad, rice, and broccoli on a plate.<\/p>\n<\/div>\n
\n<\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"