Portobello Mushroom Burgers

When meat is not on the menu and you are looking for a savory, healthy “meaty” option, try these grilled Portobello Burgers.

Ingredients:

4 whole portobello mushrooms ( de-stemmed )

1 tablespoon Olive oil

1/4 cup balsamic vinegar

1 tablespoon of tamari ( or low sodium soy sauce)

1 teaspoon garlic powder

1/2 teaspoon of dried Italian herbs

Instructions:

In a medium bowl, add all ingredients except mushrooms.

Mix together and then add portobellos until completely coated.

Let marinate for up to 30 minutes

In a large skillet or a preheated grill, add or brush on a  bit of oil. Shake off excess marinade and place mushrooms on a medium/high heat.

Cook each side about 3-4 minutes using the extra marinade to baste until carmelized.

Serve on a lettuce wrap or bun, with avocado, lettuce, tomato, and onion or fixings of choice!

You could also add a spicy mayo ( sriracha w/ mayo) instead of mustard or ketcup ..YUM

Tofu Scramble

Here is one of my favorite go to meals for breakfast, lunch, or dinner, hot or cold.

Eat it as is, or add it to some steamed vegetables, a kale salad, in a wrap or just as a side. Protein, fiber, good fats, and power boosting 2

Ingredients

• 2 Tbsp. olive oil ( or veggie broth)

• 14 oz. blocks of Organic Tofu drained and smashed ( w/ a potato masher or crumbles with your hands)

• 1 small yellow onion chopped

• 1 red bell pepper diced

• 1 cup of chopped mushrooms of choice ( I cook these separately as they give off a lot of water)

• 1/4 tsp. garlic powder

• ½ tsp. ground turmeric

• 2 tbsp nutritional yeast

• ½ cup chopped cilantro

• Optional: Any other preferred vegetable

To Prepare

•  Heat oil in large skillet, sauté onions until slightly browned. Add in chopped vegetable and cook for a few minutes, add in tofu and spices, cook another few minutes then add in cooked mushrooms.

•  Cook until well heated through.

• Sprinkle cilantro on top.

• Add some sliced avocado

• Salt and pepper to taste

• Hot sauce or salsa goes well with this as well.

• Serve with a salad, tortilla, toast, steamed kale or as a snack.

Vegetable Stir-Fry With Zucchini Noodles

Serves 4

INGREDIENTS:

• 2-4 tablespoons olive oil or 1/4- 1/2 cup of vegetable broth
• 3 cloves chopped garlic
• 1 red onion, chopped
• 3-4  cups chopped broccoli, cherry tomatoes, green beans, asparagus, snow peas, chopped bok choy, carrots, cauliflower, red pepper, and/or mushrooms (Get creative here and add veggies that you like or have on hand.)
• 3 tablespoons grated fresh ginger
• One small can well-drained water chestnuts (optional)
• 1/4- 1/2 cup Tamari organic low-sodium soy sauce (you can use another brand, but this one is so tasty)
• Juice of 1/2 lemon (optional)
• 3 medium to large zucchini (for “noodles”)
• 1 finely sliced green onion and avocado to top for garnish
Note: for gluten free option, use Bragg’s liquid aminos or use a gluten free Tamari sauce . You can also do this with a tomato sauce like a “pasta” dish.

TO PREPARE:

In large skillet, heat about 2 tablespoons of the olive oil until just shimmering. If you choose not to use oil, add in approx. ¼ cup of vegetable broth.  Add garlic and red onion and cook 3-5 minutes, making sure it doesn’t burn.  

Add mixed veggies and cook over medium heat another 5 minutes, stirring occasionally and adding a little more oil (or broth) if needed and a few splashes of soy sauce. (Make sure to not “burn” or brown the veggies, you want them to stay a little crisp.)

Begin to move and mix the vegetables adding in a few more splashes of broth if needed. Continue cooking another 5 minutes stirring gently. Add in the remaining ginger.  Squeeze the lemon or lime over all ingredients.  Add sea salt and pepper to taste. 
(TIP: Be aware that the soy sauce can be salty, so taste before adding the salt.) 

FOR ZUCCHINI NOODLES:

Using a mandolin slicer with a julienne blade or a Spiralizer for spaghetti-like noodles.  Slice zucchini lengthwise into “Zoodles.” OR use a knife to cut it lengthwise into thin noodle-like strips.  Steam or sauté until tender, about 2-3 minutes. Take care not to overcook as these “noodles” give off a lot of liquid afterward. Drain gently.

These noodles are great as a substitute for pasta, raw in salads or other recipes.  Serve stir-fry over a bed of zucchini noodles and sprinkle with green onions. I even enjoy this cold the next day with added leftover veggies, tofu, tempeh etc.