PORTOBELLO MUSHROOM CASHEW CHEESE BURGERS

If you think these look good, they taste even better than they look. If you think they look weird, they still taste better than they look... (in this case, much better?) I ate them all by myself because I'm a wild, greedy animal like that. You should know this by now.

My mom bought portobello mushrooms and organic spinach from the farmers market on the weekend so I wanted to make a recipe with them for you guys. Eat local! Yeah, baby! I initially planned on making portobello "steaks" with spinach pesto and cashew cheese but wound up not making pesto (instead simply serving the mushrooms with crisp spinach leaves) and calling them burgers because I stacked 'em like sandwiches. What up, simplicity.

Maybe I make things up in my mind - well, I DEFINITELY make things up in my mind, but I mean in this particular instance - because I thought the cashew cheese tasted a little bit like mustard, which conveniently paired deliciously with the fresh tomatoes, herbs and marinated mushrooms. Serve these "burgers" with salad and a raw dessert (look no further than this blog, hint hint) and you will plausibly be able to convince your most critical skeptics that raw vegan grub is actually kick-ass. 'Cause it is.

The weekend was pretty crazy for me. Friday night I went to a classical music concert that my medieval European history professor told me about; it was performed in a church and was beautiful and moving. Then I headed to a club to see my friend's fashion show and dance like it was the end of the world (in a good way). I licked some celebrities and some people licked me; a great night. I went to sleep at 3 AM and got up at 7 AM - an ungodly hour for me, normally - to jump on my dads motorcycle with him and ride up to Lilooet and back! It took about 8 hours and we had gorgeous weather for most of it. The scenery was absolutely breath-taking, empowering and humbling all at once; the autumn mist and colours made it extra special. I love this province. We stopped in at an Oktoberfest my dad's friends were throwing in West Van just so he could say hi and steal some veggie burgers and strudel.

Got home that night at about 8 PM, had a quick shower, gulped down some raw hot chocolate and headed over to my romantic partner's house for a Halloween party with my friends. It was... eventful and entertaining. Slept for a few hours after FINALLY getting to sleep at like 5 AM, then went for ridiculously delicious Indian food. No seriously, it didn't even make SENSE how good that chana masala tasted. I also have a theory that food tastes better when someone else pays for it. Got home that evening and studied for my history mid term exam, which I wrote this morning.

That was my weekend.

Today, I enjoyed the majestic foggy weather up on campus then headed home to be crafty with beads AND creative with mushrooms. Made these. Photographed 'em. Here they are for you.

Much love. 

marinated portobello cashew cheese burgers with herbs & tomatoes

Marinated mushrooms:

4 portobello mushrooms

1 tablespoon extra virgin olive oil

1 tablespoon liquid aminos (or soy sauce) 

Cashew cheese:

1 3/4 cups cashews

1/2 cup water

1/3 cup nutritional yeast 

Juice from 1 lemon

2 peeled garlic cloves

2 tablespoons miso

Salt and herbes de provence, to taste 

Toppings:

Sliced tomatoes

Fresh chopped chives, spinach and parsley 

Anything else your heart desires 

To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened and smell amazing. 

While they are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you've got time, let it age for a few days).

When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated. Note: you're gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.