Roasted Portobello Mushroom Bun "Burger"

Roasted-Portobello-Mushroom-Buns

About 6 years ago, prior to learning about my gluten intolerance, I would have considered a bread-less burger incomplete, as if I was missing out on a vital aspect of the burger eating experience. Now a days, my view point has changed. Bread-less burgers have become the norm. Frankly, I'm not a fan of gluten-free breads. They lack the luster and rustic taste of its gluten version, and not to mention are heavier and more calorie and carb dense. A great burger simply requires something to sandwich it in, to make for an easy for a little messy eating. I'm excited to share this uber savory and delicious recipe--Roasted Portobello Mushroom Buns. It is not only full of flavor but it's healthy and simple to make.

I love the meatiness of roasted portobello mushrooms, but sometimes I just don’t have the time or inclination to marinate them before roasting them in the oven. Luckily, there’s a quick and easy method that does the trick. You can use the caps as “bread” for a gluten-free/Paleo/vegan sandwiches since they come out nice and flat.

Did I mention that this also makes for a great dinner option for Meatless Monday's? Enjoy!

Roasted Portobello Mushroom Buns
Roasted Portobello Mushroom Buns

What You'll Need

4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel 1 tablespoon olive oil 1 tablespoon amino acids or soy sauce (I used gluten-free soy sauce) Kosher salt Freshly ground pepper 1 tomato, sliced 1/2 purple onion, slices tuscan kale leaves (or your favorite leafy green) 1 avocado juice from 1/2 lemon Mayo, to taste (optional)

This recipe serves 2.

I first preheated the oven to 400 F and placed an aluminum foil-lined baking sheet on the middle rack. I then removed the stems from the mushrooms, and brushed the whole cap (top and bottom) with oil and soy mix. The coconut aminos great a nice umami flavor profile. Once they were nicely coated, I popped them in the oven, gills side up for 10 minutes and flipped them over to back for an additional 10 minutes. If you have a dehydrator, you can place these in at a low temperature for 3-4 hours. When the mushrooms were ready I did have to remove them from the trays and the juices they released, and placed them on a plate to dry off a bit. During this time I got the rest of my ingredients ready. I mashed up an avocado with a little lemon, sliced my tomato and onion, and prepped my kale (wash and tare off). Arranging the bun, there was on method really. On one "bun" I placed a bit of mayo (I used Just Mayo from Hamilton Creek), but this is optional; mashed avocado, tomato, onions, and kale.

Roasted Portobello Mushroom Buns
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Roasted Portobello Mushroom Buns
Roasted Portobello Mushroom Buns

What You'll Need

4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel

1 tablespoon olive oil

1 tablespoon coconut aminos

Sea salt

Freshly ground pepper

1 tomato, sliced

1/2 purple onion, sliced

Tuscan kale leaves (or your favorite leafy green)

1 avocado

juice from 1/2 lemon

Mayo, to taste (I used Just Mayo from Hamilton Creek)

What You'll Need To Know

  1. I first preheated the oven to 400 F and placed an aluminum foil-lined baking sheet on the middle rack.
  2. Then removed the stems from the mushrooms, and brushed the whole cap (top and bottom) with oil and soy mix. The coconut aminos great a nice umami flavor profile.
  3. Once they were nicely coated, popped them in the oven, gills side up for 10 minutes and flipped them over to back for an additional 10 minutes. When the mushrooms were ready I did have to remove them from the trays and the juices they released and placed them on a plate to dry off a bit.
  4. Mashed up an avocado with a little lemon
  5. On one “bun” placed a bit of mayo (I used Just Mayo from Hamilton Creek), but this is optional; mashed avocado, tomato, onions, and kale.

 

Walnut Lentil Burgers with Tarragon

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Lately, I've been into the whole SoulCycle craze, and have been loading up on even more high protein and nutrient dense foods, like these savory lentil burgers. Lentils are one of my favorite foods. I enjoy lentils in soups and other foods. They're just so delicious and packed with tons of protein. A must for any vegetarian. This was the inspiration of this recipe: Walnut Lentil Burgers with Tarragon. These burgers are an easy way to get solid nutrition in your diet. The lentils and quinoa form a complete protein, which means that they contain all nine essential amino acids. Walnuts are high in omega-3 fatty acids; Mushrooms provide essential B vitamins; and Tarragon is rich in phytonutrients. Just what you need for a healthier, happier you.

What You'll Need

2 cups quinoa, cooked 1 1/2 cups brown or green lentils, cooked (about a 15 oz. can) 1 egg (Vegan: 1 tablespoon freshly ground flax seed and 3 tablespoons warm water) 1/4 cup raw walnuts, chopped 1 tablespoon tarragon, chopped 1 cup button mushrooms, chopped 1/2 medium onion, chopped 4 garlic cloves, diced 1/4 cup flat leaf parsley, chopped 1/2 teaspoon sea salt 2 tablespoons of sallflower oil

These ingredients together pack in a mouth full of flavor. The Tarragon helps bind and enhance the flavors of all the ingredients, and is a wonderful aromatic.

walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe
walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe

Why Coconut oil? Olive Oil is good for you, but cooking with it isn't. All vegetable oils are susceptible to heat damage—much more so than the whole foods from which they were pressed or extracted. But in the case of extra virgin olive oil, the susceptibility is especially great. I made the switch from olive oil, and I've been using coconut oil for the past two months. In culinary use, coconut oil compares favorably with other vegetable oils with its high smoke point. These lentil burgers are so easy to make. You'll want to make sure that your lentils are cooked and drained, and the cooked quinoa is cool before forming the patties. In a skillet, heat about a tablespoon of coconut oil. Sautée onions until translucent. Add the walnuts, mushrooms, parsley, garlic, tarragon and sea salt. Sauté for about 5 minutes. Transfer to a large bowl. In the bowl of a food processor, process the lentils (be sure to rinse and drain them if you're using canned), 1 cup of quinoa and egg. You'll want to pulse in the food processor just enough to break up the lentils and quinoa so they start to stick together—about 20 times max. Don’t over-process.

You can easily make this recipe 100% vegan by replacing the egg with 1 tablespoon of freshly ground flax seed and 3 tablespoons warm water, approximating the texture to create a binding effect of an egg.

walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe
walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe

Transfer to the bowl with the veggies and add the remaining 1 cup of quinoa. You'll want to make sure to mix well and form into patties, 1/4 cup at a time (I used a 1/4 cup measuring cup). Heat a skillet to medium low heat and add a tablespoon of oil. Cook the patties, about 4-5 at a time, for 3-4 minutes on each side, until a golden brown crust forms. Let them cool a little before serving. This recipe makes 12 lentil walnut burger patties, and are perfect for Meatless Monday's. I like to eat them on their own, or wrapped up in Swiss Chard, but feel free to top them with your favorite condiment, if necessary. I love using Hamilton Creek Food's Just Mayo. It's a great vegan, plant-based mayo that tastes exactly like the real stuff, and it adds great flavor to the Swiss Chard and burger patties.They are equally as tasty serving them on a sprouted grain bun (for the gluten eating folks!) or gluten-free bread with your typical burger fixings (lettuce, avocado, tomato, red onion, etc.).

walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe

Got leftovers?  Just throw them in a 250-degree oven to warm them up.

 

Ingredients

2 cups quinoa, cooked

1 1/2 cups brown or green lentils, cooked (about a 15 oz. can)

1 egg (Vegan: 1 tablespoon freshly ground flax seed and 3 tablespoons warm water)

1/4 cup raw walnuts, chopped

1 tablespoon tarragon, chopped

1 cup button mushrooms, chopped

1/2 medium onion, chopped

4 garlic cloves, diced

1/4 cup flat leaf parsley, chopped

1/2 teaspoon sea salt

2 tablespoons of coconut oil

Instructions

In a skillet, heat about a tablespoon of coconut oil. Add the walnuts, mushrooms, parsley, garlic, tarragon. Sauté for about 5 minutes.

Transfer to a large bowl. In the bowl of a food processor, process the lentils (be sure to rinse and drain them if you're using canned), 1 cup of brown rice and egg. Pulse in the food processor just enough to break up the lentils and quinoa so they start to stick together—about 20 times max. Don’t over-process.

Transfer to the bowl with the veggies and add the remaining 1 cup of brown rice. Mix well and form into patties, 1/4 cup at a time (I used a 1/4 cup measuring cup).

Heat a skillet over medium-low heat and add a tablespoon of oil. Cook the patties, about 5 at a time, for 3-4 minutes on each side. Let them cool a little before serving.

Notes

I like to eat them on their own, or wrapped up in Swiss Chard, but feel free to top them with your favorite condiment, if necessary. They are equally as tasty serving them on a sprouted grain bun or gluten-free bread with lots of toppings (lettuce, avocado, tomato, red onion, etc.).

Recipe makes 12 serving.

Ejotes con Huevos (Mexican Green Beans)

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Ejotes con Huevos, Mexican Green Beans, Green Bean Tacos, Tacos with Green Beans, gluten-free, vegetarian, gluten-free recipe, Mexican tacos, mexican breakfast, recipe ideas, meatless mondayToday I want to share one of my childhood favorite dishes, ejotes con huevos or green beans with eggs. I have not tasted this dish in nearly 10 years or whenever it was that my mom last made it for me. I don’t know how it happened but I had somehow forgotten all about it.

Ejotes con Huevo have been an old family favorite. Memories of my mother’s green beans flooded my head and taste buds, and like a light bulb going off in my head I knew I had to make them for dinner. The thought of this dish brings back warm fuzzy feelings. When I was younger, my grandmother would also make this for my brother and I after school.

Ejotes con Huevos, Mexican Green Beans, Green Bean Tacos, Tacos with Green Beans, gluten-free, vegetarian, gluten-free recipe, Mexican tacos, mexican breakfast, recipe ideas, meatless monday

What you'll need

1 cups fresh green beans 4 cups water 2 tablespoon sallflower oil 1/4 medium onion, chopped 1 jalapeño, chopped (optional) 1 Roma tomatoes, chopped 1 teaspoon salt 4 garlic cloves, chopped 1 teaspoon oregano 2-3 eggs 6-8 Corn Tortillas 1 Jalapeño (optional) Optional: Lime (I like to squirt a little)

Ejotes con Huevos, Mexican Green Beans, Green Bean Tacos, Tacos with Green Beans, gluten-free, vegetarian, gluten-free recipe, Mexican tacos, mexican breakfast, recipe ideas, meatless monday

You'll want to rinse green beans, cut off tips, and chop in 1/2" inch pieces. In a medium stock pot, boil water and add green beans. Boil for 6 minutes. Drain and set aside. In a large skillet, heat oil over medium heat. Sauté onions and garlic for 1 minute. Add tomatoes, green beans, jalapeño and oregano. In a medium mixing bowl, whisk eggs and salt until thoroughly combined. Pour eggs in green bean mixture and carefully fold in with spatula until eggs are thoroughly cooked. Serve immediately with tortillas.

Ejotes con Huevos, Mexican Green Beans, Green Bean Tacos, Tacos with Green Beans, gluten-free, vegetarian, gluten-free recipe, Mexican tacos, mexican breakfast, recipe ideas, meatless monday

Now, when cooking tortillas, do yourself a favor and don't microwave them. So, how do we get the perfect corn tortilla that’s pliable and tender but lightly charred with crispy edges? It's simple. You'll want to heat a dry non-stick skillet or cast iron pan over medium-high heat. Cook on one side for approximately 30 seconds or until charred and spotted in places. Flip and cook for another 30 seconds, and wrap in a thick kitchen towel to keep warm. Repeat the process when however many tortillas desired.

What To Love

  • Green beans may be a particularly helpful food for providing us with the mineral silicon. This mineral—while less well known that minerals like calcium and magnesium—is very important for bone health and for healthy formation of connective tissue.
  • Oregano is a rich natural source of vitamin K, an important vitamin that is often overlooked. It also contains anti-inflammatory properties.

 

Ejotes con Huevos (Mexican Green Beans)
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 1/2 cups fresh green beans
  • 4 cups water
  • 2 tablespoon sallflower oil
  • 1/4 medium onion, chopped
  • 1 jalapeño, chopped (optional)
  • 1 Roma tomatoes, chopped
  • 1 teaspoon salt
  • 4 garlic cloves, chopped
  • 1 teaspoon oregano
  • 3 eggs
  • 6-8 Corn Tortillas
Instructions
  1. Rinse green beans and cut off tips. Chop in 1/2" inch pieces.
  2. In a medium stock pot, boil water and add green beans. Boil for 6 minutes. Drain and set aside.
  3. In a large skillet, heat oil over medium heat. Sauté onions and garlic for 1 minute. Add tomatoes, green beans, jalapeño and cilantro.
  4. In a medium mixing bowl, whisk eggs and salt until thoroughly combined.
  5. Pour eggs in green bean mixture and carefully fold in with spatula until eggs are thoroughly cooked. Serve immediately.