It’s so odd leaving one’s imprints all over the internet.
I’m definitely one of those people that has an account for every networking/blogging/portfolio website, and haphazardly tries to integrate them all into one, online identity. Alas, there is just so little crossover.
I don’t know why I even bother.
But, in the vein of online presences, I have a new blogging venture with the wonderful website One Green Planet, where I now get to spread some vegan recipes and articles to a wider vegan audience! Woooooo!
Enough of me, I know you’re here for NOMS. And what I’ve found lately is this: Sometimes simple is better.
As in the case of these “burgers”. Because sometimes you just don’t want all the extra calories of a bread bun, and a huge, tasty mushroom cap will suffice. And because pesto is the lovechild of natural ingredients and innovation.
By the way, don’t skip the garlic in the vegan garlic pesto part of the recipe. If you’re not a garlic fan, replace it with some other flavor burst, because this little sandwich needs some definite flavor direction to hit all the right notes. Simple, but scrumptious!
Pesto Mushroom Burgers
4 large portobello mushrooms caps
2 large slices of onion
4 tablespoons vegan garlic pesto*
4 medium-small tomatoes, sliced
Wipe mushroom caps with lightly dampened paper towel to brush off excess dirt. Layer one mushroom cap as a bottom bun, topped with a large onion slice, then spread with pesto, then layer tomato slices, and top with second mushroom cap. Serve immediately.
*Vegan Garlic Pesto
1 1/2 cups chopped basil
1/2 cup extra virgin olive oil
1/4 cup pine nuts
2 tb nutritional yeast
1 tb garlic, finely minced
Combine ingredients in food processor in order listed and blend for about a minute. Scrape sides and re-pulse until smooth.
That’s all from me today- I’m going to go scan some art stuff (sounds so vague) and check out some books and read and lounge and be a summer bum.