Portabella Mushroom Burger- Island Style

   This Portabella Mushroom Burger will bite you back with these awesome flavors that make for one tasty meal. The recipe is super simple and fairly cheap as well. So if you're looking for a good no meat burger, try this meal on for size.

- 1 Portabella Mushroom
- 1 slice of red onion
- 1 ring of pineapple
- 1 slice of tomato
- Romaine lettuce
- Bun of choice
- Teriyaki sauce
- Salt
- Pepper
- Oil (I use olive oil, but sesame seed oil is awesome too if you have it or can afford it)

   Take the portabella mushroom with the rest of the veggies/fruit and make sure it's all washed. Take the stem off the portabella and set it aside or scarf that tasty mushroom stem right there with a touch of teriyaki sauce sense you have it sitting out. After enjoying the stem, take the mushroom and flip it bottom up, sprinkle with salt and pepper to taste (I like to over do this step lol). Rub some of it into the spores of the mushroom so it's not lost in the frying process.
   Coat your skillet with the oil and set on a medium/high heat. When the oil is ready, place in your portabella mushroom and fry it until it is soft to your liking, don't expect it to actually brown.
   While the portabella mushroom patty is cooking, take your bun out and toast it to a golden brown.
   Once your bun and patty are ready to go, you're almost finished. Place your red onion slice on the bottom portion of the bun, then place your portabella mushroom patty on top the onion. Next, place your pineapple slice, tomato, and lettuce on top of your mushroom. Once all that is done, I know it was hard not to eat it prematurely, take your teriyaki sauce and drizzle it over the burger and it's toppings. Place the top bun on it's rightful position and you're done. Now, go to town and devour that tasty creation!
 
   Hope you enjoy this recipe as much as I have. Let us all know what you thought after trying it out. Until then: Love, peace, and candy grease!

Creamy Cashew Cheese

Cashew cheese is great stuff! You can use it on anything you would want melted cheese on. It holds consistency well and is a great substitute for cheese. Plus, it’s loaded with protein and healthy fats. Below is a recipe that I like to use when making Italian themed food like pizza or I also use it to make some awesome quesadillas.
You will need:
2 cups Raw Cashews
4 tbsp. Olive Oil
3 Medium Cloves of Garlic
1/3 cup Onion (chopped)
1/2 tbsp. Onion Powder
1/2 tsp. Salt
Prep: Soak your raw cashews in water over night.
Strain your raw cashews and pull out the blender. Combine all ingredients in blender and blend until smooth… you may have to help the blender stir as it goes along… should be very thick. After you’re done blending you’re ready to enjoy!
Drizzle it over veggies, top a pizza, or get creative and let me know what you enjoy eating it with.

Eggplant Mini Pizzas

One of my favorite recipes is:

Eggplant Mini Pizzas


You Need:

Eggplant

Marinara Sauce of choice

Chopped Pizza Toppings of Choice

Cashew Cheese

Dehydrator



I like to take the marinara sauce and just mix it with all my toppings until it's a nice thick, chunky consistency. Spread the marinara mix onto your eggplant which has been sliced into 1/4in. thick rounds. On top of that, spread a generous amount of your favorite cashew cheese. Finally, and the hardest part, put your mini pizzas in the dehydrator and play the waiting game until your pizzas are the texture you want... I dehydrate for about 4 hours before I start taking them out to eat.

They turn out great! The cheese is thick and creamy and the eggplant turns crispy like thin dough if given enough time to dehydrate. Hope you enjoy! Love, Peace, and Candy Grease!