Portobello Burgers with Collard Greens, Guacamole and Hippie Chips
Difficulty 5 minutes Serves 1
Shrooms are meaty, flavourful, savoury delights. When you stick 'em between a giant collard leaf instead of a wheat bun, it just gets better. Collard greens are crunchy, refreshing and hydrating. Mushrooms are disease-fighters. Life is a miracle.
Ingredients 2 portobello mushroom tops
1 teaspoon Bragg's liquid aminos or tamari
1 cup baby spinach leaves
1/4 cup sun-dried tomatoes
2 huge collard leaves
1 bag Hippie Garden Chips
2 tablespoons tahini
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon chili flakes (optional)
Toss the mushroom tops in the Bragg's or tamari. Set in the dehydrator at 115 degrees (Fahrenheit) - or in your oven at its lowest temperature - for 30 minutes or until they soften and darken a little.
To make the guacamole: mash the avocado flesh with the lime juice, salt, pepper and chili (if using). Adjust according to taste. Some garlic might be nice.
Take a mushroom top and spread on some guacamole, then pile with greens and tomatoes. Drizzle in a little tahini if you like, then wrap up in a collard leaf! Serve with the Hippie Chips and enjoy.