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.
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.