mushroom recipe -- with a sauce to die for!
I'm also excited because my friend Trevor, who used to teach
vegetarian cooking classes, may be launching a 52-week Vegetarian
Mastery Program, teaching you to thrive on a vegan or vegetarian
diet -- step by step!
But in order to know if this business can sustain itself, he needs
YOUR input. So he's posted a survey. If you take it, he'll gift
you a Special Report, "Digestion And Food Combining Secrets".
You'll also get to see the current results of the survey. Just
click this link:
Mushroom Burgers with Mustard Sauce (Serves 6)
Recipe by Chef Nancy Berkoff
1/2 cup silken tofu
1/4 cup chopped fresh parsley
2 teaspoons mustard powder (dried mustard)
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 teaspoon minced garlic
6 portobello mushrooms, stems removed
6 hamburger buns
6 Romaine lettuce leaves
In a small bowl, whisk tofu, parsley, mustard, and lemon juice
together. Set aside. In a separate bowl, whisk oil and garlic
together. Combine two mixtures and whisk until well-combined.
Refrigerate until ready to use.
Preheat a grill or barbecue. Grill mushrooms until just tender.
Grill buns. Place buns on a platter and mushrooms on buns. Top with
lettuce and 'special' mustard sauce and place top of bun on top.
Each serving has approximately 290 grams potassium, 300 mg sodium, 11 grams protein, and 140 mg phosphorus.
I'm also excited because my friend Trevor, who used to teach
vegetarian cooking classes, may be launching a 52-week Vegetarian
Mastery Program, teaching you to thrive on a vegan or vegetarian
diet -- step by step!
But in order to know if this business can sustain itself, he needs
YOUR input. So he's posted a survey. If you take it, he'll gift
you a Special Report, "Digestion And Food Combining Secrets".
You'll also get to see the current results of the survey. Just
click this link:
Mushroom Burgers with Mustard Sauce (Serves 6)
Recipe by Chef Nancy Berkoff
1/2 cup silken tofu
1/4 cup chopped fresh parsley
2 teaspoons mustard powder (dried mustard)
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 teaspoon minced garlic
6 portobello mushrooms, stems removed
6 hamburger buns
6 Romaine lettuce leaves
In a small bowl, whisk tofu, parsley, mustard, and lemon juice
together. Set aside. In a separate bowl, whisk oil and garlic
together. Combine two mixtures and whisk until well-combined.
Refrigerate until ready to use.
Preheat a grill or barbecue. Grill mushrooms until just tender.
Grill buns. Place buns on a platter and mushrooms on buns. Top with
lettuce and 'special' mustard sauce and place top of bun on top.
Each serving has approximately 290 grams potassium, 300 mg sodium, 11 grams protein, and 140 mg phosphorus.
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