Portobello Burgers With Collard Greens & Guacamole

Emily von Euw EMILY VON EUW

This is real fast food! And it's real too... Mushrooms are meaty, full of flavor and make the perfect 'bun'!

WHAT YOU NEED

  • 2 portobello mushroom tops
  • 1 teaspoon Bragg's liquid aminos or tamari
  • 1 cup baby spinach leaves
  • 1/4 cup sun-dried tomatoes
  • 2 huge collard leaves
  • 2 tablespoons tahini

GUACAMOLE

  • 1 avocado
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon chili flakes (optional)

What to do

  1. Toss the mushroom tops in the Bragg's or tamari. Set in the dehydrator at 115 degrees (Fahrenheit) - or in your oven at its lowest temperature - for 30 minutes or until they soften and darken a little.
  2. To make the guacamole: mash the avocado flesh with the lime juice, salt, pepper and chili (if using). Adjust according to taste. Some garlic might be nice.
  3. Take a mushroom top and spread on some guacamole, then pile with greens and tomatoes. Drizzle in a little tahini if you like, then wrap up in a collard leaf!

Emily von Euw

BY EMILY VON EUW

This is Em. She eats raw plants because she loves her body, the planet, and all beings! When she eats food, she wants it to be beautiful, but not just in taste. One day she woke up and decided to be vegan. Very soon after, she got into raw food, and following that, the high-carb lifestyle. She believes in living as naturally, minimally, and sustainably as possible. That is, in harmony with Momma Nature!