Smokey Chipotle Portobello Mushroom & Rice Smash Burger

Saturday Nights called for Burgers, Homemade Fries & good television

I can remember as a little girl looking forward to Saturday nights for a few reasons; one of them was the Bay City Rollers-Saturday Night was on TV , and of course the Muppets. It also meant usually homemade burgers and french fries OR steak and gravy. MI0002144939

I decided to toss up a different kind of Saturday Burger night in my house a week ago and it’s not even close to my momma’s burgers BUT,  it may just have been even better and the best part-It was VEGAN!

A Trip Down Memory Lane

So how many of you watched the Muppets on Saturday Nights? It was a regular addition to our Saturday night Tv shows. I loved watching them and even to this day if I’m having a rough go, I simply go to youtube and clips from some of my favourite episodes.  MuppetsI’ve tried to get my kids to watch them with me, however, the Muppets are just not stimulating enough for kids these days, we have Call of Duty and Zombies to thank for that. I really think we could all use a lot more humour in the world we live in today and the some of the old 70’s and 80’s shows could definitely bring us a few laughs.

What’s your Favourite Burger?

So, before my recent change over to plant-based and vegan choices, my favourite burger place to go was The Hambrgr in Hamilton(for all you non-vegans). Simply AH-MAZ-ING!!, my burger of choice from there?, the Pickleback, which I don’t think they have anymore. In fact I just went there a couple months and tried their Mushroom/Barley burger and I must say, it was really delicious!

I would say during my transition to plant-based that the hardest thing to give up was my burgers and I knew it wouldn’t be long until I came up with a recipe of my own for a vegan burger. I’m still experimenting, but the one I’m about to share was pretty tasty; there is however still much room for improvement. What is your favourite burger place?, both vegan and non-vegan.

Experimenting and Failing

So one thing I’m not afraid to tell you is that going plant based or vegan is a lot of trial and error. You have to be patient with the process and do a lot of research. You can NOT do vegan or plant-based on your own, you must connect with other vegans or plant-based people, you know? find your TRIBE! Going it alone will be like a co-pilot flying a plane without a pilot.

The best place I find my tribe? Instagram, that’s right, they are everywhere! One of my favourite is free_athelete incredible ideas and recipes. Another one is buddha_bowls and of course forks over knivesSo, if your thinking of transitioning for whatever reason or c conviction, I highly recommend not doing it alone. You MUST get the required, proper nutrition when cutting out certain foods. 🙂

I am now sharing my new burger recipe with you, experiment, tweak and make it your own!

Finally to the recipe;

Servings: 6 Burgers

Ingredients:

Marinade:

  •  3 teaspoons coconut palm sugar or 3 tbsp Maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp liquid smoke
  • 1 tsp minced or jarred garlic
  • salt & papper to taste
  • 1 shallot chopped

Marinade 4 Portobello mushroom in this mix for 10 min. Then place on cookie sheet and bake at 350 for 25 min. (pour all marinade on mushrooms first)

Burger Smash Mix

  • cool mushrooms and chop up in chunks(set aside)
  • in your processor combine the following;
  • 2 chia eggs(1 tbsp chia seeds & 3 tbsp water soaked for 10 minutes) OR 2 eggs
  • 1/2 cup cooked brown rice
  • 1/2 cup GF flour
  • 1/2 cup panko or vegan bread crumbs
  • 1 tsp fresh thyme leaves

Pulse all ingredients in your processor till sticky and clumping together. Add another cup of brown rice to mixture and minced fresh kale(optional)-1/2 cup.

Mix well and make your patties, place on a plate and refrigerate for at least an hour to get the best flavour.

Heat & grease your grill till water sizzles on it, place your patties on hot grill and immediately cover with lid. Cook each side for roughly 5 minutes.

Prepare your buns-I prefer brioche bunsproducts_gourmet-sandwich_briochburgers-buns

Top with your favourite toppings; I used caramelized onions, chipotle sauce(a lot) and a little mustard and some shredded marble cheddar on my boys burger.

Serve with homemade sweet potato fries or russet potato fries & ENJOY!!

Enjoy-life-today

 

 

 

 

 

 

 

 

 

Sunday Dinner – Creamy Mushroom Fettuccine

campus, spring, theta_pond, theta, pond, bench, morning, fountai

This past Sunday was such a beautiful day. The sun was shining brightly, the air was crisp and I could smell from a distance the aroma of Apple Crisp, well, not really but it was a great day for it. So I ended up making just that, but I will upload that recipe later.

One thing about eating plant based meals is the amazing options for much of my favourite food before. For example, Creamy Mushroom Fettuccine is one of my personal favourites, I just omit the chicken now but feel free to add it to this recipe.

As a working mom with three teenage boys, I also need quick and nutritious meals to prepare so one other blessing about plant based which I didn’t even think of when making his transition was the time you save not cooking meats.

This recipe is a common one with many recipes in the web, this one however is plant based but feel free to personalize it your own way, that’s the best part about cooking, make it personal!

A couple of things first before I get to the recipe. Have you ever heard of “nutritional yeast”? I never did till I started cooking plant based. It is quiet the neat little additive to many ingredients for plant based or vegan/vegetarian meals.

I find this ingredient has a cheesy flavour to it and I love adding it to this recipe especially as you probably guessed or already know that plant based nutrition has no dairy. This is also a great supplement for B vitamins as it is loaded with them and B12 being a vitamin I don’t get from meat anymore, it’s perfect!

Click here to find out more about nutritional yeast and it’s any benefits and uses.

On with the recipe….

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Creamy Mushroom Fettuccine

Serves 4

Ingredients

  • 1 bag Rice Fettuccine, Rice Asian Noodles OR White Organic Fettucinne
  • 2 pkg mixed mushrooms(I prefer cremini and white button)
  • fresh thyme, rosemary, parsley

Sauce Ingredients

  • 1 medium onion
  • 2 tablespoons chopped JARRED garlic OR 4-5 fresh cloves garlic
  • 1/2 cup vegetable broth (low sodium)
  • 1 cup cashew milk
  • 1 tablespoon vegan butter (earth balance)
  • sea salt and ground pepper -add to your own taste
  • 1 1/2 tablespoon fresh lemon juice
  • 1/4 cup nutritional yeast

Directions

Add pasta to boiling water as directed. Cook while preparing sauce. Once cooked set aside.

How to make the sauce:

  1. In a large saucepan add vegan butter and melt over medium heat
  2. Add garlic & onion and mushrooms then sauté till onions and garlic are transparent-stirring frequently
  3. Add vegetable broth, sea salt, ground pepper, thyme and rosemary and continue to simmer for another 4-5 minutes
  4. Add cashew milk and bring to soft boil
  5. Then stir in nutritional yeast while sauce is boiling until it starts to thicken and then down heat on low.
  6. This part is where it’s hard for me to write out recipes because I will taste test several times to get the right flavour, you may want more salt , garlic, and pepper or you may want the sauce thicker. So experiment until it is perfect for your taste.

In the meantime, place pasta in a large bowl and add the sauce. Add a few sprigs of thyme and parsley on top and serve with a side, I prefer organic sourdough bread.

and there you have it! This is delicious on any type of day, any time of year.

Blessings!