Slather your burger with a cashew cream sauce that is high in protein, magnesium and iron, and add fruity flavor with sweet peaches, which contain vitamin C, fiber and potassium.
1 cup raw, unsalted cashews
sea salt, to taste
fresh lemon juice, to taste
4 tsp balsamic vinegar
1 tsp reduced-sodium soy sauce
1 tbsp olive oil
1/8 tsp chile powder
salt and ground black pepper, to taste
4 large portobello mushrooms, trimmed
1 cup packed fresh flat-leaf parsley
1/4 cup packed fresh cilantro
1/3 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic
1/4 tsp each red pepper flakes
1/2 small sliced red onion
1 thinly sliced large peach
1 cup packed arugula
Prepare cashew cream: Soak cashews in water for 1 hour or overnight. Drain and rinse. To a high-speed blender, add ½ cup water and cashews; purée until creamy and smooth. Add sea salt and fresh lemon juice, to taste.
Marinate mushrooms: In a small bowl, combine balsamic vinegar, soy sauce, olive oil, chile powder, salt and ground black pepper, to taste. Add portobello mushrooms and set aside to marinate for 40 minutes.
Meanwhile, prepare chimichurri: In a food processor, add flat-leaf parsley, cilantro, olive oil, red wine vinegar, garlic, 1/4 tsp each red pepper flakes and salt; process until blended.
Heat a grill to medium and lightly oil grate. Grill mushrooms for about 8 to 10 minutes, turning halfway, brushing with remaining marinade. Spread chimichurri over bottom half of 4 whole-grain buns and top with portobellos, cashew cream, red onion, 1 peach and packed arugula, dividing evenly.
This creamy carrot cashew sauce with roasted broccoli is a healthy substitute that will fill those cheesy potato cravings. Serve it like you would any traditional cheese sauce over a baked potato or as a sauce for potato gratin or whole-grain pasta, or try serving it fondue-style accompanied by your favorite veggies, crackers, pickles or whole-grain crusty bread for dipping.
Onions are full of phytonutrients that reduce inflammation and can help prevent cancer and heart disease. Add healthy fats to your stuffing with protein-rich pecans and vitamin E–packed sunflower seeds. Season your stuffing while loading up on antioxidants with fresh tarragon, a peppery herb that contains potassium, iron, calcium and vitamin A, and with fresh parsley, an incredibly rich source of vitamins A, C and K.
Portobello mushrooms have a meaty texture that makes them a stellar swap for beef patties in veggie burgers. But here's the trick: We've actually used the mushroom caps as the bun, then filled the middle with warmed marinara sauce, provolone and fresh, crisp greens.