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Author Notes: Sometimes you just need a plain old burger to satisfy a salty (and somewhat sinful?) craving . . . these portabella burgers hit the spot every time, plus you don't feel gilty after taking the last bite of a juicy burger!!!! Pair them with baked potatoes and you've got a delicious, healthy and hearty meal
- 2 Portabella mushrooms
- 3 tablespoons Braggs Liquid Aminos (Tamari, Nama Shoyu, or low-sodium soy sauce also work)
- 2 tablespoons toasted sesame oil
- 1 tablespoon agave nectar
- Marinate portobellos with Braggs, sesame oil, and agave for at least 30 minutes (on a weekday I leave them on the fridge since the night before) * Beware of soy sauces, the have the power to make your burgers insanely salty!!! If you cannot find Braggs, use a bit less soy sauce and mix with balsamic vinegar
- Place them on a grill at medium-high heat, and cook until soft and juicy.
- Serve on a whole wheat burger bun, with desired add ons. My favorite way of dressing up my burgers is with avocado, fresh tomatoes, sprouts, veganize, and chipotle mustard.
- 1 medium yukon potato, cut into bite size pieces
- 1 garlic clove, minced
- 1-2 tablespoons sunflower oil
- Salt, pepper, and paprika to taste
- Preheat oven to 400 F.
- Cut your potatoes into bite size pieces and run through cold water to get rid of some of their starch.
- In a small bowl mix the minced garlic clove, 1 tablespoon of sunflower oil, and spices.
- Spread the potatoes on a baking dish and drizzle with oil mixture (here I mix everything with my hands to get the potatoes evenly coated, but you can very well use a good old spoon to do it).
- Bake for 30 minutes or until slightly browned and cooked trough.
- This recipe was entered in the contest for Your Best Mushrooms
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