Wednesday lunch is coming in hot and tasting mighty fine! I saw the biggest and most beautiful organic portobello mushroom caps at the store earlier and HAD to get them. When I say huge, I mean like too big to even top with another one! (I’ll save the other one for dinner 😜). I broiled up this cap with some olive oil and Himalayan salt/pepper. Topped it with some greens, mashed kabocha squash, shredded red cabbage, my Beet and purple cauliflower yogurt spread (made with @foragerprojectyogurt), a gigantic baked stuffed basil-pepper-mushroom turkey burger and a spicy tahini-lemon sauce (recipes below)! This sauce is 4 ingredients by the way and is OUT OF THIS WORLD! I hope you’re all having a fantastic day!!!! Love and light to you all!
Turkey Burger
- 1 pound ground turkey
- 1 egg (or two whites)
- 1/2 cup chopped bell pepper
- 1/2 package (10 oz package) mushrooms chopped
- 1/2 cup minced red onion
- 1/2 tsp himalayan salt
- 1/2 tsp pepper
- 1/2 cup chopped basil
- 1 tbls coconut aminos or liquid aminos
Mix all ingredients together in a bowl by hand. Form into four patties. Bake at 400 for about 20 minutes!
Spicy Tahini-Lemon Sauce:
- 4 tbls @soomfoods tahini
- 4 tbls lemon juice
- 2 tbls coconut aminos
- 4 tbls @heatandflavor Fire roasted habanero sauce
Whisk all together in a bowl and pour over everything!
