Vegan Barbecue Portobello Burger

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This mushroom burger is nice and juicy and does not need any added sauces or condiments. The mushroom is full of smokey & rich flavors, and the roasted cherry tomatoes get nice and sweet. The arugula is spicy and peppery, making this a wonderful combination of delicious flavors! This recipe can EASILY be made gluten-free. Simply make sure that the BBQ sauce of your choosing is gluten free, and use a gluten free roll/bun (or better yet–no bun at all! :))

Yield: 4 burgers

-4 large portobello mushrooms

-1/2 cup BBQ sauce (I used sweet baby ray’s–but use whatever you enjoy best)

-1/4 cup water

-2 gloves garlic, minced

-1 and 1/2 cups cherry tomatoes

-2 tablespoons olive oil

-salt and pepper

-2 cups fresh arugula

-Potato buns (or gluten free rolls)

Preheat the oven to 375 degrees.

Clean the mushrooms using a damp paper towel. This is the best way to get off the dirt without getting the mushrooms too wet. When mushrooms get too wet, they get tough and chewy once they are cooked. Remove the stems and place all 4 mushrooms into a large, glass baking pan.

Whisk together the barbecue sauce, water, and minced garlic. Pour over the mushrooms. Cover the mushrooms with aluminum foil and set aside for now.

Place the cherry tomatoes on a baking tray. Toss them with olive oil, salt, and pepper.

Place both the portobello’s and cherry tomatoes into the oven. Cook for about 25 minutes, or until the mushrooms are tender, and the cherry tomatoes have popped.

To assemble, simply place the portobello mushroom upside down on the bottom half of the bun. Add 4-5 cherry tomatoes, and a nice handful of fresh arugula. And then enjoy!!

Gluten Free Pizza Crust Recipes; Cauliflower Addition

IMG_7649IMG_7651IMG_7645I have started to play around with some gluten free pizza crust recipes. I adapted this cauliflower crust from a recipe I found online. I like a lot of flavors in what I make, so I added some ingredients to the crust so that it has a great taste in and of itself. The crust took longer to cook than I expected, and it was hard to get it really crispy. BUT the flavor is all there, and I think the texture is pretty good too. I really loved this GF crust recipe & and will be making up some others as I toy around with different ideas of what to make it with. I hope you try this recipe out & give me some feedback. 🙂 xx

Yield: 2 crusts

-1 large head of cauliflower

-2 eggs

-1/2 cup shredded cheddar cheese

-1/2 cup parmesan cheese

-1 tsp salt

-2 tsps pepper

-2 tablespoons fresh basil, minced

-1 tsp oregano

-Parchment paper

Preheat the oven to 400 degrees.

Cut the bottom off of the cauliflower with all of the green leaves and hard stems. Break the cauliflower into small florets. Place all of the florets into a large pot with about 1 and 1/2 inches of water in it. Cover with a lid. On medium heat, cook the cauliflower until it is fork tender and begins to fall apart–about 15 minutes. Strain the cauliflower in a large colander to remove the excess water, and let the cauliflower sit in there for about 20 minutes until it is as dry as possible.

Pour the cooked cauliflower into a large mixing bowl. Lightly beat the eggs and then add them to the cauliflower, along with the remaining ingredients. Stir well until thoroughly mixed.

Place parchment paper on two cookie trays. Put the cauliflower mixture on the trays and spread it out using your hands. Make sure you use the same amount of mixture for each crust so that they cook uniformly.

Place into the oven for about 30-40 minutes, until it has browned. I removed the parchment paper mid-way through because I felt it was not getting crispy enough.

You can use whatever toppings you choose; I used whatever I had at my house which was cherry tomatoes, fresh arugula, basil from my garden, and baby bella mushrooms. I used just jarred tomato sauce as the base. Use whatever toppings and ingredients you have, and this meal comes together in about an hour and is DELICIOUS & healthy!