Upgraded Chimichurri

Mushrooms keep finding their way into my fridge lately. Sorry mushroom haters! I have always loved them, all of them! Last week I attended an appreciation dinner for work, and I wasn’t too thrilled but I went. I knew it was going to wreck my oil-free ways. I could have just had tea, but there are a few times in life where I do what I’m supposed to do instead of just what I want to do. When my career is involved, I can be a team player for one meal. Team eater.

Of course, they had a prefixed menu with meat, meat, cheese, and meat. Very quickly, one of the coordinators remembered I’m the weirdo that ate fries and broccoli the last time we had dinner together. This made the whole table stare at me like I just said I have a highly contagious disease. Saving the animals, environment, and keeping your health in check is so deplorable, you know? Well, after explaining myself to a bunch of people that really don’t get it, I found out they had a decent selection of vegan options, oily, but vegan. And, no, I don’t like salad. How many salads have I blogged about? C’mon now!

So mushroom fajitas, rice, beans, and flour tortillas made with oil instead of lard! Not going to lie, I ate four of those bad boys. And I don’t regret a thing. Well, I scored some beautiful portobellos last weekend just begging to be turned into fajitas. For some reason, I kept picturing them with chimichurri. I haven’t had it in years and couldn’t bring myself to make it because of all the oil. You know I figured out an oil-free version and I customized it a bit. Cilantro and spinach instead of parsley, that’s only because I find parsley kind of pointless. So oil-free and packed with nutrition, you’re welcome. If you don’t like cilantro, keep it traditional and use parsley. Do your thing. It’s pretty tart and garlicky, especially without the oil to cut the tang a bit. I’ve been putting it on everything: rice, potatoes, veggies. Dress your salad with it!



1 cup of washed cilantro, packed

1 cup of washed spinach, packed

1 tablespoon of balsamic or red wine vinegar

2 tablespoons of white vinegar

2 cloves of garlic, peeled and roughly chopped

1/2 cup of Easy Oil Substitute

2 teaspoons of dried oregano

1 teaspoon of paprika

1/2 teaspoon of ground cumin

1/4 teaspoon of crushed red pepper

Salt and pepper to taste


Add everything except the salt, pepper, and red pepper to a food processor. Pulse to combine. You don’t want to make a liquid. Make sure there is some texture to your sauce. Season with the red and black pepper and salt. Store in a glass jar, covered, in the fridge.

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