you guys hear that munching on the background that's my camera lady I'm
gonna do my best not to rip each other's face off today because we're starving so
welcome back to another freestyle Friday every single week we're gonna cook it my
way recipes of free you know what keep it hot so I've got that pan of it but
let me show you what I got today the sandwich day but I ain't got no flippin
tempeh we're gonna kick it so onions
welcome back to another episode of freaky freaky freestyle Fridays
today we're keeping it real simple in the kitchen mainly because we're
starving here we need lunch but also because this is a great recipe I'm
making a sandwich as you've seen from maybe the title or the thumbnail you
could do this on a salad you could serve this on the side of a dish and it makes
an incredibly simple delicious sandwich I'm just gonna show you like a roasted
veg Portobello sandy let's give it good today I'm going to start with two
beautiful portabellos if you've never had a portobello mushroom before try it
it's amazing you do these on the barbecue and just serve them like a
steak or you can just saute them up like I'm about to show you you could leave
the ends on that is good meat you could eat that and you just pop the ends off
that sucks you're up freestyle Friday it doesn't matter we don't use measuring
cups I'm just gonna start cutting those and nice shanks
and these will shrink downs you probably think of Holy Smoke enrollees those are
fat shanks don't worry guys mushrooms shrink down real small as you guys know
I'm not a big fan of washing mushrooms I'm actually a big fan of not washing
mushrooms when you wash mushrooms or like a sponge you'll just deal with more
water more water in the pan and won't saute nice and hot so please don't wash
the mushrooms a little bit of dirt from the grocery store is okay well actually
you can get soy licha man diabetes from unwashed mushrooms it's a risk I'm
willing to take it quickly dice this onion into a few little pieces
I literally just cut it in half skin that and
just took the 1/2 the onion and along the side so you get these nice beautiful
little Halfmoon pieces the tablespoon nice hot pan I like my onions cooked on
like a high heat I'm gonna start to like caramelize those up a little bit we're
starting to sweat down I'm sky a little salt and pepper just a couple shakes of
each red onion actually makes the best caramelized onion so the caramelized
onions I just cook it down becomes nice and soft and then I add maple syrup and
just literally let it cook for a few more just like a half tablespoon so I'm
a big fan of like really cooked or almost burnt onions you see that they're
starting to char a little bit and look how much this shrink down so that's a
full onion for the mushrooms gonna kind of start it the same way a little bit of
oil throw those booms right in I like to come on like a medium to high heat and
just keep them moving you see the mushrooms are starting to cook down
nicely and we're gonna make these like a teriyaki sort of just not like an overly
sweet cuz there's gonna be a lot of different flavors but just like a simple
sauce we're gonna cook right in there I'm gonna take my trusty Heinz ketchup
I'm just gonna throw a tablespoon of that 3/4 of a tablespoon of maple syrup
but a tablespoon of soy the last thing we're adding is just some garlic powder
that's about a tablespoon as well my fogged out yet they made a guy that
looks amazing super stoked so I'm gonna pull that put it into a bowl as well I
don't notice I haven't even washed my pan keeping it nice and simple we'll
jump right into the bell peppers I'm gonna leave those in either quarters or
thirds same amount so because we got the two sweet flavors from the mushroom the
onion I'm gonna do this one a little saltier I'm just gonna keep it simple
like a little salt pepper maybe a little balsamic that's it
the peps are nice and charred just like I like them I got them on a low heat now
just to help soft them up a little bit more this is a last-minute decision but
I think I'm gonna add a little bit of hot peppers just to add a little spice
to the last step just gonna toast up them bun
it's a nice char spinach the more simple the better
I'm usually guilty of going crazy and adding different sauces and mustards and
mails but what I've learned is kiss what does that mean baby keep it simple
stupid so I'm gonna do a little sprout action sprouts are amazing if you guys
haven't bought sprouts before really I'd like a really nice fresh flavor I mean
I'm just gonna butter my bread a little chickpea paste otherwise known as Pumas
this bite right here you got the onion the mushroom Miss Brown Wow Wow well
like I say wow every time I said goodbye but goes down real easy those buns are
nice and soft flavors are working it's sweet I think that heat was a little
clutch you guys are into that heat movement just a little pinch really
helps elevate everything are you sure to try that recipe smash the thumbs up if
you like that maybe you're gonna take the mushroom recipe and throw it on a
salad maybe you're gonna do the roasted red pepper on the side of a stroganoff
who knows boy stur is yours I'm just here to help
inspire educate and spit some knowledge stay hungry friends please tag me in
your pics I'd love to see you making this Andy at home I'll see you on the
Internet Oh Fridays