BBQ season is for vegans, too!
It’s been a while since I’ve posted a new recipe so let me reintroduce myself! I’m Dylan Cutler, a holistic health blogger, vegan, fitness enthusiast, support worker, feminist and scientist who recently became “Dr Cutler” after successfully defending my doctoral thesis in May. It’s been a whirlwind of a year (hence the absent blog posts) but if you are curious about what I’ve been up to, I’ve been sharing parts of my journey on Facebook and Instagram (with much more to come!). For now, I welcome you back with this vegan-friendly burger recipe in time for BBQ season. Thank you for supporting me and this space.
- grilled or baked portobello mushroom (see instructions here)
- vegan burger patty (my quinoa kale lentil patties pictured here can be found in my recipe eBook)
- sliced avocado
- non-dairy cheese, like Daiya Foods Cheddar slices
- sliced pickles
- fresh spinach
- Bake portobello mushroom according to instructions provided above. I use a pan with a lip as the juices of the mushroom will spread.
- Cook the vegan burger patty you have chosen.
- Build your vegan burger in layers as shown (I prefer an open face burger if using a mushroom bun as I find portobello mushrooms to be quite rich).
Be sure to tag @phruitfuldish on Instagram or Facebook if you feel the urge to photograph and share your creation with me!
With health and joy,
Ps. While this post is not sponsored, I am a brand ambassador for Daiya Foods and was provided the non-dairy cheddar slices used in this recipe.
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Plant-based bowls offer versatility, simplicity and beauty to healthy lifestyles. Enjoy this macro bowl featuring turmeric roasted cauliflower, spinach, zucchini and more.
Few meals satisfy all my senses, while also energizing me, more than a giant bowl of plants. Part of the beauty in a plant-based bowl (also known as a #macrobowl) is both the versatility and simplicity. I usually start with a base of spinach, brown rice or quinoa, then add in legumes, seasonal vegetables, nuts/seeds and finally top with a creamy homemade dressing.
This bowl features one of the most powerful anti-inflammatories we can eat: turmeric. I previously wrote about the vast health benefits of turmeric in this golden milk post. I make an effort to cook with turmeric (and black pepper to increase its bio-availability) as much as possible (think roasted vegetables, potatoes, dressings, etc). Other foods in this recipe that fight inflammation include leafy greens (like spinach), olive oil, avocado and nuts.
Now, would this be a vegan recipe without the addition of nutritional yeast? I’m guilty of putting it on everything! The health benefits of nutritional yeast may include supporting healthy gut bacteria, improving production of blood cells, and maintaining optimal cholesterol levels. It is a small source of chromium and is often fortified with B12.
- 1/2 cup brown rice, cooked
- 1/2 head of cauliflower, chopped into florets
- 1 tsp Finlandia turmeric powder
- pinch of black pepper
- 1 tbsp extra-virgin coconut or olive oil
- 1-2 handfuls of spinach
- 1/2 cup edamame beans
- 1/2 zucchini, spiralized or sliced
- 1/2 avocado, sliced
- 1 tsp black sesame seeds
- garnish: lemon or lime
- 1/3 cup filtered water
- 1/3 cup raw unsalted cashews, pre-soaked at least 4 hours
- 1/3 cup extra-virgin olive oil
- 3 tbsp lemon juice
- 2 garlic cloves
- 1/2 tsp Finlandia ancient sea salt
- 1/2 tsp Finlandia nutritional yeast
- 1/2 tsp onion powder
- Preheat oven to 425°F.
- Cook brown rice on the stove, as directed.
- In a large bowl, toss cauliflower florets, coconut oil, turmeric powder and black pepper until evenly coated. Spread florets on to parchment-lined pan. For crispy cauliflower, avoid florets from overlapping. Cook in oven for 20 minutes (flip florets after 10 minutes).
- While cauliflower and rice are cooking, prepare your serving bowl of fresh spinach, cooked edamame beans, and raw zucchini. Set aside.
- Add all dressing ingredients to a blender or food processor and blend until creamy. Taste and adapt accordingly. Note: for easier blending, I place cashews in a bowl of water and let soak in the fridge overnight. Discard of this water before adding the cashews to the blender.
- Once brown rice and cauliflower are cooked, add both to your serving bowl.
- Top with sliced avocado, black sesame seeds and dressing. Enjoy!
Thanks to Finlandia Pharmacy & Natural Health for sponsoring this post. Check out their website and extensive herbal dispensary at their storefront in Vancouver, BC.
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