Portobello Mushroom burger

I LOVE mushrooms...not only are they chalked full of essential nutrients but they are also the only fruit or veggie source that can give you a dose of vitamin D . 1 2 PUNCH!

What better way to enjoy them than as a tasty vegan burger substitute. This Portobello mushroom recipe is oh so easy and just as tasty.

What you'll need:
2 - Portobello Mushroom Caps
2 tbsp. Herbs of choice (I used oregano and thyme)
3 tbsp. Olive Oil
Salt and Pepper

1) Remove stalk from mushroom
and wash thoroughly

2) Combine oil and herbs in a small
dish or bowl and mix well

3) Drizzle oil mixture over both sides of
your mushroom cap. Rub in until covered.
Sprinkle with salt and pepper

4) Dehydrate at 47C/117F for 8 to 10 hours
Flip once half way through if able to

Dress it anyway you like. I used 2 slices of almond bread as the bun and topped it off with some sun dried tomaotes. Paired with a simple spinach salad that was drizzled with a balsamic vinaigrette.

Raw Vegan Burgers on a Kale 'Bun' (complete protein) - original recipe!!

What you'll need:

Burgers (makes ~12):

3/4 C almonds

3/4 C walnuts

1/2 C RAW pumpkin seeds

3 carrots

1 celery stalk

1/2 yellow/white onion

1 T fresh garlic paste

1/4 C fresh lemon juice

1 T cumon powder

1/2 t cayenne (chipotle is better but not raw)

6 cranks himalayan pink salt

12 cranks black pepper

1/4 C loose fresh cilantro

BunToppings

1 bunch purple kale (or portobello mushroom caps)

Toppings

pretty much anything you'd want on a burger

I used sundried tomatoes, onion, avocado, pepper and  a tiny bit of garlic paste

1. blend all burger ingredients until very smooth
2. spoon onto parchment lined dehydrator trays
3. shape into burgery shapes that are slightly larger and thicker then what you want in the end (they lose more width than height though as they dry)
4. dehydrate over night at 41 C
5. flip in the morning and dehydrate until you are ready to eat them (they won't get too dry because of the oils in the seeds)
6. rip the stem of the kale and rip each leave in half across the stem
7. rip each half slightly down the middle by the stem and fold the ends underneath to make a round shape
8. place the burger (or 2) on top and toppings
9. cover with second kale circle and squish down
10. repeat, because you will probably want 2