Raw Organic Goodness by Megan May

Author:Megan May
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2015-01-04T16:00:00+00:00

portabello burger with almond hummus

Like any good burger, this portabello mushroom version is a little messy and saucy. There’s no pattie in the mix, with the meaty mushrooms standing in as buns! If you do want to add a pattie, the falafels (see page 198) or the meatballs (see page 136) work well. And any of our cultured nut cheeses (see page 42) would be a great addition.

Make time: 20 minutes + component recipes | Dehydration time: 3 hours | Setting time: overnight | Serves: 4 | Equipment required: dehydrator

8 large portabello mushrooms

1/4 cup cold-pressed olive oil

2 tsp toasted sesame oil

1 tsp rice wine vinegar

2 tsp tamari

pinch sea salt

2 tbsp white sesame seeds

freshly cracked pepper

2 tsp apple cider vinegar

1/2 tsp coconut sugar

1/4 tsp smoked paprika

pinch cayenne pepper

1/4 medium finely shredded red cabbage

2 tbsp chopped parsley

2 tsp lemon juice

1 large peeled and grated beetroot

almond hummus (see following recipe)

1 large beefsteak tomato, sliced into thick rounds

1/2 cup tomato sauce (see page 54)

1–2 large avocados, cut into wedges

2 handfuls alfalfa sprouts

4 lettuce leaves (iceberg or buttercrunch)

Remove the stems from the mushrooms, place in a bowl with the olive oil, toasted sesame oil, rice wine vinegar, tamari and a pinch of sea salt. Mix until thoroughly coated.

Place the mushrooms with the stem side up on a dehydrator sheet and pour over any juices from the mushroom mixture; dehydrate for 2 hours at 115°F.

Remove from the dehydrator (the flesh should be soft). With a spoon, gently scrape out 1/3 –1/2 of the flesh from each mushroom leaving the outer part intact. If you love a bold mushroom flavor you can omit this step – depending on how thick your mushrooms are. The Portabello flavor can dominate over the other flavors if the mushrooms are too thick.

Place back in the dehydrator for an hour, stem side down and sprinkle the tops with sesame seeds and freshly cracked pepper.

Mix the tomato sauce with 1 teaspoon of apple cider vinegar, the coconut sugar, smoked paprika and cayenne (add cayenne to taste) until combined.

To prepare the vegetables, mix the cabbage with parsley, pinch of sea salt and the lemon juice. Separately mix the beetroot with the apple cider vinegar and a pinch of sea salt. Set both aside to marinate for 5–10 minutes.

Take the mushrooms out of the dehydrator. Take 4 of the mushrooms and place stem side up – now you get to build your burgers. Place a small handful of cabbage then beetroot on the mushrooms followed by 2–3 tablespoons of the hummus and tomato. Top the tomato with a tablespoon of the paprika tomato sauce and then 2–3 avocado wedges, alfalfa and iceberg.

Finish with your portabello mushroom sesame bun top.

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