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Full Disclosure…

Ok, so making change is never easy. Full disclosure, I ate a peanut butter bar from a local bakery yesterday. It had butter in it…and it was amazing. Here’s the thing, there are no “vegan police” that are going to pop up out of thin air and arrest you if there’s a slip up. The point is that trying to make a difference is what’s important, not perfection. It’s always a choice and today I made the choice to have something that had dairy in it. NBD. I’m going to find a vegan peanut butter cup recipe and will review it before the end of the month!

Dinner last night was Portobello burgers with homemade kimchi on the side.


The Kimchi was made a few weeks ago mostly because I’ve been getting loads of cabbage in my CSA and didn’t know what to do with it all. It’s not my fave, but apparently it’s good for my gut health, so I’m eating it.
The burgers on the other hand were great. I love putting the Portobello in the food processor to change-up the texture. Sometimes the texture of whole Portobello throws me off a bit. Link wasn’t a fan of the parsley in them but I didn’t mind it. Cilantro would make a really good sub though. I forgot to pick up buns so just ended up using Sliver Hills Macks Flax bread as the bun. I topped the buns with some organic sugar-free ketchup, hummus, lettuce, tomatoes and pea shoots. So good.


The recipe is inspired by Kimberly Snyders Beauty Detox Solution.


Ingredients:                                                                                                             Makes about 8 burgers

  • 4 Portobello mushrooms
  • 1/2 fresh green herb of choice (cilantro, parsley etc)
  • 1 Tbsp water
  • 2 cloves garlic, minced
  • 1/2 large yellow onion
  • 1/2 cup celery
  • 2 1/2 Tbsp organic ketchup
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp tamari
  • 1 tsp sea salt
  • 1 1/2 cups spelt bread crumbs
  • Buns or toast

Directions

  • Add celery, onion and garlic and process in food processor. Process until chopped well.
  • Add water into non-stick pan on medium and then onion mixture. While this is cooking add mushrooms and cilantro into processor and process until it is almost a paste.
  • Once onion mix has softened, add into large bowl  with mushroom mix, and the remaining ingredients. Mix well with hands then toss in the freezer for 15-20mins (don’t skip this step as it helps the burger to bind together).
  • Line baking sheet with parchment paper and form burgers then put in oven for 30mins or until cooked through.
  • Serve on bun or use a lettuce cup and add your fave vegan toppings!

A friend of mine sent me a really great link about plant based vs. Meat based protein. It’s a good read so if you have the time check it out! http://wisemindhealthybody.com/collective-evolution/plant-based-protein-vs-protein-meat-one-better-body/?cpt=tp1

    Have a great day!

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