Pure greenery is not always the answer to satiation.
In joining a plant-based lifestyle, there is no sin in hoping for something similar to… well… meat (or call it what you want to call it).
Although I can remember the precise location I had my last burger in 2005, (Cheesecake Factory: bacon cheeseburger, side of fries, Boston, Massachusetts, Prudential Center– of which I ate it all) going back to a burger is not something I’d wish upon myself, at any point in my future. – Talk about slowing down digestion. Animal products are what I like to call the “slow down, low-down”. Slow to digest. Slow to nourish. Acid-forming– when the goal is alkalinity. A burden on the internal organs. All of which affect our health and mood. A slow down, “low down”.
That being said, it is perfectly normal to want something denser than greens, and a different texture than nuts.
However, just because you are craving something meaty, does not mean you need to go for the real thing, that your body is indeed looking for animal products, or that you need to venture into the “so-furkey-lurkey” aisle of meat mimicry.
Instead, you have to ask yourself the following:
- What do I really miss about meat? (Warmth, Density, Family Gatherings, Texture)
- What flavors? (Spices, Heat, Smokey, Salty)
- Do you miss the addicting fatty component?– fat sends “pleasure signals” to the brain
- The condiments? (ketchup, mayo, mustard, relish)
- The toasted bread?
In many cases, all you really need….
is a mushroom.
Yep. A mushroom.
So before you start giving into meaty temptations, and opt for something your body will regret later, whip up this recipe for ultimate satisfaction.
In a Pinch Vegan Burgers
Preheat your oven to 400 degrees. Brush clean and decap a large portabella mushroom and season with the following spices:
Smoked Paprika, cumin, garlic, onion, black pepper, mustard and cayenne. Dust on generously. Amount is dependent on size of shroom, but should visibly cover the cap (about 1-2 tbsp of the spice blend per shroom). You can also use this fantastic “Barbecue Blend” spice by Spicely. As the mushroom bakes, it will absorb the flavors.
Note: Meat is salty– so be sure to sprinkle on your high quality sea salt– I like a Himalayan Pink Sea Salt to season my dishes.
To Bake:
Wrap shroom in a recycled tin foil, or place directly on a cookie sheet. Allow to bake until juicy.
Carefully remove and place on a bed of greens, or toasted sprouted bread (we use Food for Life). Top with some of your favorite “healthier” condiments for that authentic summer BBQ feel.
Condiment and topping suggestions:
- Grill, or bake yellow onion until limp and sweet (about 5 minutes)*. This gives onions a “sautéd” and caramelized feel.
- Organic Ketchup (I like Organicville)
- Organic Stoneground Mustard*
- Organic Relish
- Organic Barbecue Sauce
- Raw Saukraut*
- Pico de galo, or salsa*
- Roasted Red Pepper*
- Poblano Peppers Chilis*
- Soaked sun-dried tomatoes*, or Homemade Sun Dried Tomato Mayo*
- Homemade Spicy Ratatouille Spread*
- Add the fatty component of– avocado*, guacamole*,
- or if you are my husband– a raw goat, or sheep cheese.
*Healthier Option. Regardless of the label “organic”– most condiments are loaded with sugar and vinegar. “Organic” does not mean otherwise. Less processed is ALWAYS better.
How do you satisfy you and your family? What’s your favorite spice combo and condiment?
