Meatless Monday, err Tuesday Recipe: Raw Burger
Hope you all had a fantastic weekend. Mine flew by! After enjoying a weekend of fresh organic foods some harvested from our garden + MIL and farmer’s market… I’d been thinking a lot about how important it is for our food to be fresh and pure.
It’s unbelievable how many packaged foods on the market there are that are considered nutritious because they’re fortified with vitamins. Then there’s the new Smart Choice labels that seem to be stamped on it seems like every box in the supermarket telling you how healthy it is to eat. Like Fruit Loops, cereal- I’m sorry but anything packaged is going to contain preservatives and not to mention most are either high sugar or high in salt! It’s getting ridiculous. The more and more we get away from wholesome natural foods the more we go into the direction of fake, plastic, unreal- genetically modified foods!!! It’s pretty scary.
I know I’m late on this Meatless Monday meal… having no internet connection blows! That was my world yesterday when the power went down for a few hours. Living without power was a bit challenging. It made me realize I need to be producing my own so situations such as power outages don’t affect us.
Anyway, a big thanks to Mike over at Simply Raw Recipes who was kind enough to share this recipe with me and give me a few pointers on going raw! If you on twitter make sure you follow @CanarsieBK his tweets are always full of fun stuff to read and check out. I’d seen the recipe before and it was definitely one I wanted to try!
Perfect meal to make on the road or while camping.
- Ingredients
- 2 large portabello mushroom caps
- 1/2 avocado (or more if you can fit it)
- 1/4 of an onion sliced
- 1-2 slices of tomato
- 1-2 leaves of some kind of lettuce- I used Red Chard
- 1/2 lemon
- Optional: 1 teaspoon olive oil
- Optional: 1 teaspoon nama shoyu
- Approximate serving size
- 1 burger
- Machine use
- None
- Directions
- Cut the underside of the mushroom, so that it’s as flat as possible.
- Scoop out half of the avocado and spread as best as possible on the underside of the mushroom.
- Squeeze lemon on avocado.
- Layer tomatoes, onions and lettuce on the avocado.
- Optional step: If you decide to use the olive oil and nama shoyu, pour into the other mushroom cap.
- Place other mushroom cap on top and enjoy.
I have to say- at first I wasn’t sure how I’d feel about eating a raw portabello…I LOVE them cooked but had never eaten one raw. It’s not what I thought at all. We loved this version of a raw burger, so much so, that in our next take we have a few ideas up our sleeve. The recipe is so versatile that you can add more or honestly just keep it the way it is simple & easy. I can totally see myself serving these burgers up for guests or taking them on a picnic. Yummy goodness, I tell ya! Yeah, and how long did it take? A whole 12 minutes… and no machine use (energy saving points)- just a few slices and our taste buds were singing the raw praises! I didn’t think I’d ever be eating a real “veggie” burger- but this is as good as it gets! When the hubs approves, it’s definitely a keeper recipe.
Eating meatless once a week helps save the planet! 
