My lunch today :)
Don't have any bread to make burgers with? Good! You don't need bread. These little (not so little) suckers are perfect as a meal and the cheese blend is amazing. Also a good way to get some fermented miso goodness into you.
Don't have any bread to make burgers with? Good! You don't need bread. These little (not so little) suckers are perfect as a meal and the cheese blend is amazing. Also a good way to get some fermented miso goodness into you.
Marinated mushrooms:
4 portobello mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon soy sauce
Cashew cheese:
1 3/4 cups cashews
1/2 cup water
1 small tablespoon nutritional yeast (you can get this from the health store or an organic store)
Juice from 1 lemon
2 peeled garlic cloves
1 tablespoons miso
Salt and missed dry herbs, to taste
Toppings:
Sliced tomatoes
Fresh chopped chives, spinach and parsley
Anything else your heart desires
Heat oven to 120 degrees celsius.
To marinate the mushrooms: rub them down with the olive oil and soy sauce. Place in oven for about 20 minutes, or until they have softened and darkened and smell amazing.
While they are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl with a lid.
When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes. You can
double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated.
Note: you're gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.
Modified from: http://www.thisrawsomeveganlife.com/2013/10/portobell-mushroom-cashew-cheese-burgers.html#
4 portobello mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon soy sauce
Cashew cheese:
1 3/4 cups cashews
1/2 cup water
1 small tablespoon nutritional yeast (you can get this from the health store or an organic store)
Juice from 1 lemon
2 peeled garlic cloves
1 tablespoons miso
Salt and missed dry herbs, to taste
Toppings:
Sliced tomatoes
Fresh chopped chives, spinach and parsley
Anything else your heart desires
Heat oven to 120 degrees celsius.
To marinate the mushrooms: rub them down with the olive oil and soy sauce. Place in oven for about 20 minutes, or until they have softened and darkened and smell amazing.
While they are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl with a lid.
When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes. You can
double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated.
Note: you're gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.
Modified from: http://www.thisrawsomeveganlife.com/2013/10/portobell-mushroom-cashew-cheese-burgers.html#
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