Lunch. 

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RECIPE:
  • Lentils
  • Cooked Spinich
  • Asparagus
  • Avacado
  • Humus
  • Salsa

Mix all together and it's the perfect well rounded meal to bring to work or make at home for a quick healthy lunch. 
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MARINATED PORTOBELLO CASHEW CHEESE BURGERS WITH HERBS & TOMATOES

Marinated mushrooms:
  • 4 portobello mushrooms
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon liquid aminos (or soy sauce) 

Cashew cheese:
  • 1 3/4 cups cashews
  • 1/2 cup water
  • 1/3 cup nutritional yeast 
  • Juice from 1 lemon
  • 2 peeled garlic cloves
  • 2 tablespoons miso
  • Salt and herbes de provence, to taste 
Toppings:
  • Sliced tomatoes
  • Fresh chopped chives, spinach and parsley 
  • Anything else your heart desires 

To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened and smell amazing. 

While they are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you've got time, let it age for a few days).

When everything is ready, spread your cheese onto your mushrooms and layer with herbs and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated. Note: you're gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.