MEATLESS LOMO SALTADO

Good morning, friends!  Good morning, Monday.

Excuse me while I focus on my breath, Jillian Michaels workout at 6: oo AM- NO JOKE! Phew! #operationgetfit in progress.

Yeah, this meatless Lomo Saltado happened yesterday. Yes indeedy! As I mentioned in my easy zucchini ramen noodles post, I no longer eat meat. By the way, I haven’t forgotten I owe you a post on my renewed lifestyle.

So in my past lifestyle, I would eat Lomo Saltado at least once a month.  I adore Peruvian food as you may or may not know, Lomo Saltado is a Peruvian stir fry dish made with beef, onions, tomatoes, and french fries served with rice. It’s amazing! But of course, french fries are involved.

So here’s my new perspective, replaced sirloin with portobello mushrooms. Isn’t that genius?! Don’t make that face, I’m not asking you to give up sirloin for the rest of your life just this once, come on… you can do it, do it for me, there’s that smile. 🙂

Now that you’ve agreed to be my guinea pig let’s get cooking! 🙂

I marinate my beef mushrooms for 10-15 minutes, to absorb the rich flavors of cumin and coriander. BEWARE! The garlic fragrance with onion powder will intoxicate your senses, spirited smells of jalapenos will sober you up and put your greedy curiosity on high alert. Don’t say I didn’t warn you.

Once marinated, fry mushrooms until brown then remove from skillet. Add to the skillet: red onions, green pepper, red pepper, red wine vinegar, one tablespoon of soy sauce then throw in some cilantro and cook until onions are transparent. Stir in tomatoes cook until soften.  Add in our friendly fries, cover, and cook for 3 minutes. Then sprinkle with chopped cilantro and serve with a BIG OL’ SMILE of I did it and the flavor is amazing!

That’s it! Always keeping it simple, thanks for participating, my friend!

I made you a  plate.

How To Prepare Meatless Lomo Saltado

MEATLESS LOMO SALTADO

 

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Author: Taste of Yummy

Serves: 6

Ingredients

• 1 15 oz. package of frozen organic Yukon fries (Any brand will do)
• 1 tablespoon of Ghee butter (olive oil is fine)
• 2 large portobello mushrooms sliced
• ½ red onion sliced
• ½ green pepper sliced
• ½ red pepper sliced
• 1 teaspoon red wine vinegar
• 1 tablespoon soy sauce (I used Tamari gluten-free low sodium)
• ¼ cup cilantro chopped
• 2 tomatoes sliced
• Mushroom Marinade
• 1 jalapeno pepper seeded and sliced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 tablespoons soy sauce
• 2 garlic cloves chopped

Instructions

1. Place mushrooms in marinade marinate in a Ziploc bag for 10 minutes in the refrigerator.
2. Prepare a bag of fries as per the package
3. Heat Ghee butter over medium-high heat in a skillet
4. Fry marinated mushrooms until brown then remove from skillet
5. Add to skillet red onions, green pepper, red pepper, red wine vinegar, 1 tablespoon soy sauce, cilantro. Stir in tomatoes cooks until tomatoes soften and the onions are transparent.
6. Add Yukon fries, cover, and cook for 3 minutes.
7. Sprinkle with chopped cilantro and serve with a smile 🙂

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