As having read The China Study about 5 years ago now (oh my, time flies!) I was pretty excited to see what their latest cookbook had to offer. In late May of this year The China Study: Quick & Easy Cookbook popped up on bookstore shelves everywhere…and well here I am to let you know if it is “cookbook collection worthy”…
The book is pretty simple in design, images etc. personally I like to see a photo of the recipe I want to make (I know this won’t always be the case) so I look at it as a creative challenge on my behalf to use my imagination and create that image 🙂
There is no section specifically focusing on nutrition however the book does include tips, meal plans, pantry list, and then ends with a measurements guide, dietary symbols, nutritional value, and an index.
The main concept of the book is
Cook Once, Eat All Week
As I mentioned previously this makes it great for people just transitioning to a plant based lifestyle, or for any busy person! They provide a list of recipes and meal plan to prepare you for whole week. So this is a great opportunity to choose a “Prep day” and prepare all the meals they suggest and you are set!
Don’t fret… they organize the 3 weeks worth of meal plans in a way so that you won’t get bored or tired of meals… obviously you will eat your salads fresh! 😛
It was a beautiful night outside and I wanted to have dinner on the patio… and what better option than Portobello Mushroom Burgers to eat on a gorgeous summer night?
However, I chose to get a little creative with this recipe… I excluded the bun and made the dish full on gluten-free and all veggies! And well what do you know… it turned out just the way I imagined I wanted it to 😉
This is a great recipe to impress company – simple and very few ingredients that create a beautiful dish.
Portobello Mushroom Burgers - Gluten-Free
Ingredients
- 2 Large Portobello Mushroom Caps
- 3 Tbsp Balsamic Vinegar
- 1 Tbsp Coconut Aminos
- 1 clove fresh garlic minced
- 2 Tsp Dried Basil
- 1 Tsp Dried Oregano
- 1/2 Tsp Ground Black Pepper
- 1 Large Tomato sliced
- 1 Avocado sliced
- 1 Cup Pea Shoots sprouts
- 1 Tbsp Yellow Mustard
Instructions
- Slice the mushroom stems off (option to save for dressing) Slice about 1/2" of the mushroom top off (as if slicing a bun).
- Combine the balsamic, soy sauce or tamari, garlic, basil, oregano and pepper in a small bowl and mix well.
- Place the mushroom caps on a cookie sheet with foil and a little coconut oil (to prevent sticking).
- With a large spoon pour the marinade over each mushroom cap and let sit for about 10 mins.
- Preheat the oven to 425*F.
- Bake the mushrooms for about 10 mins. Check and see if they are done - otherwise flip them and bake another 10 mins. ** I used a conventional oven and only cooked them 10 mins one side and they were all done **
- Place the bottom of the mushroom cap on a plate - add your choice of toppings and top with the top portion of the baked mushroom cap.
Notes
Optional dressing with the mushroom stems - I used the few mushroom stems threw it in the vitamix with some tofu, water, nutritional yeast, Braggs liquid aminos, yellow mustard and blended it to create a thick creamy sauce. Can use it on the burger and a fresh side salad.
I used garlic flakes rather than fresh garlic, only because I didn't feel like having a strong garlic flavor to it. Adapted from The China Study Quick & Easy Cookbook
Dedicated to your health & well-being,
