I made this beauty with my love over the weekend and it felt SO NICE to devour this ultra-delicious burger with no guilt, shame or the weighed down sleepiness afterwards!
4 Thin Portabella Mushroom Caps (buns)
1 Large Tomato
1 bunch of Spinach
1/2 cup Sundried tomatoes
1 cup of Walnuts
4 Stalks Green Onion
1 Red Onion
1/2 cup Germinated Quinoa (optional)
Himalayan Salt (to taste)
1/4 cup Nutritional Yeast (optional)
1/2 cup Cashews
1 Tbsp. Apple Cider Vinegar
1. Veggie Patty
Place 2 carrots (or carrot pulp remainder from juice), 4 stalks of green onion, 4 dates, 1 cup of walnuts, and Quinoa in food processor. Turn on processor until the mix is even and consistent. Remove mix and form into 2 patties.
Chop off the stem from the Mushroom Caps. (Optional: Cut stems into thin slices and soak in a half cup of Coconut Aminos, you can add as one of the components inside burger). Remove mushroom gills with a spoon and discard. Your buns are ready!
Cut a few slices of tomatoes, red onion rings, and gather spinach leaves.
4. “Melted Cheese”
In a magic bullet or blender, blend cashews, nutritional yeast, lime juice and a pinch of himalayan salt. If you need to, add a little bit of water to make consistency thinner.
5. Raw Homemade Ketchup
Blend 1/2 cup sun dried tomatoes, 2 dates, a pinch of Himalayan salt, Apple Cider Vinegar, and remainder of Tomato.
Assemble and Enjoy! Serves 2 ❤
Note: If you don’t have a food processor you can try making the patty with the blender, it’s just a little bit more complicated to get it to a smooth consistency. This is the processor I have and I highly recommend it! It has seriously changed my chef status from good to RAWMAZING! 🙂