With the latest vegan cheese developments in Fort Collins, the cheeseburger craving was on top of the list. Portobello mushroom caps can be transformed into a healthy version of a burger, and if you 'want fries with that', fresh sweet potatoes and red peppers can satisfy that craving.
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Portobellos were bought at Whole Foods, marinated in olive oil, balsamic vinegar and oregano for 15 minutes and sauteed on a griddle with red pepper slices. Just add some Daiya from the food co-op, cover with a pot lid for a few minutes until cheese is melted, and enjoy.
Sweet potato fries:
- Cut a sweet potato or yam into large, thin pieces and place in a bowl.
- Melt about 4 tablespoons coconut oil and pour more than half onto the sweet potatoes.
- Grind black pepper over the sweet potatoes, add sea salt as desired and place onto a cookie sheet, greased with the remaining coconut oil. Bake at 375 degrees for 20-30 minutes.
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