vegan burger :: to die for {juice january what's for dinner}

Here's a great suggestion for dinner during your Juice January semi-fast. I find January is a great time to try out new recipes, and I found this vegan burger last year and had to share it with you.

Cashew butter is yummy any time of year, but these vegan burgers are AMAZING. The butter is great on raw veggies like celery or carrots, too.

Marinated Portobello Cashew Cheese Burgers

You will need:

For the marinated mushrooms:

- 4 portobello mushrooms

- 1 tablespoon extra virgin olive oil

- 1 tablespoon liquid aminos (or soy sauce)

For the 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

For the toppings:

- Sliced tomatoes

- Fresh chopped chives, spinach and parsley

- Anything else your heart desires

Preparation:

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 mushrooms 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.

photo and recipe from here