Here goes...

I'm a vegan, most of the time, my husband is not. Trying to cook for two very different diets can be a struggle. I know there have to be more families like our out there, so I thought I'd volunteer as the public Guinea pig! I'll include pictures when I can remember them, though they might not be very good. I only have a camera phone right now. Tonight's dinner is the (belated) birthday dinner the Vore begged for. Bar-B-Que! Well really it's grilled hamburgers, grilled corn on the cob and baked beans. We went to the local park and used their grill, it's been really cool this week. Vore forgot the camera and the charcoal. I was hungry so I wasn't to worried about the missing camera, the charcoal was a different story! The only picture I have is of the grill we used, taken by my camera phone! It does little justice to the beauty of the park. The Vore is picker than any toddler I've met (though truth be told I haven't met many), he wants baked beans out of the can, no "funny" flavors. Luckily he's rather health conscious so he always wants the vegetarian baked beans since they're fat free. The local farmers market is pretty good, and sweet corn abounds! The meat we buy Vore is ground turkey from Phil's Farm (http://www.philsfarm.com/), his animals are hormone free, antibiotic free, treated humanely and the chickens and turkeys really are free range. If Vore's gonna get meat, it's meat I approve! Dinner for me, grilled portabella. There really isn't anything else out there that works well on the grill and subs for a good juicy burger, so many of the meat subs are dry and grainy. The main formula of my favorite marinade is below. Use it as is, or use what ever herbs and spices you like. I've added a little cinnamon before with good results. GRILLED PORTABELLA Large Portabella Mushrooms (s) Buns, 1 per mushroom Oil, I prefer canola, 2T per Mushroom salt, to taste pepper, to taste cumin, 1/4 t per mushroom ground chipotle pepper, 1/4t per mushroom (I always add more chipotle, it all depends on your spice tolerance) fresh minced garlic, 1 clove per mushroom In a small mixing bowl add oil, garlic, chipotle, salt and pepper. Remove the stems and veins from the mushrooms. Rub generously with the oil mixture and let sit for 20 min or so. I usually do this as Vore is getting the fire started. Depending on your grill and charcoal, the mushrooms will be perfect after about 15 min on each side. Remove from grill and enjoy with your favorite hamburger topping. Tonight I had guacamole, pepper jack Veggie Slices, and Morningstar Farms bacon.