The last dog days of summer?


Say it ain’t so …

Why is it that just as you feel you’re getting into an amazing summer routine Labor Day appears? 

It seems calamitous that our park > nap / lunch* > park routine will end in a few short months (for me the time to throw in the towel and agree to come indoors is when the weight of all the layers of clothing required to brace against the elements is equal to my body weight – here’s hoping that this year it’s not until January 😉).

It’s almost like Labor Day is a remembrance of a wonderful (& all too brief) summer, and an uncomfortable reminder of what’s in store for the next 6 months.

So what’s a girl to do with all this lovely weather and a holiday Monday designed to remind her that Winter Is Coming?

Eat.

And not just anything – serious comfort food is called for here.

So burgers it is. Marinated Portobello mushroom burgers with coleslaw, and roasted parsnip chips & green bean fries to be exact.

I loosely adapted the mushrooms from The Love & Lemons Cookbook by Jeanine Donofrio (2016 Avery). 


First I trimmed and brushed the mushrooms and placed them in a zip lock bag. For the mushroom marinade I mixed 1 tablespoon of olive oil, one tablespoon of balsamic vinegar, 1 tablespoon of soy sauce (go with it – it gives the burgers the most amazing umami flavor) and 1 tablespoon of seeded mustard. I poured the marinade into the bag, made sure all the mushrooms were coated and then left them to rest in the fridge while I pulled together the rest of dinner.

For the parsnip chips and the green bean fries I simply peeled & thinly sliced the parsnip, topped and tailed the beans, coated them in all canola oil and roasted them in a 400F oven for about 20 minutes.


The coleslaw was shredded carrot, green and purple cabbage with a dressing made of 2 tablespoons of vegan mayonnaise, 1 tablespoon of apple cider vinegar and 1 tablespoon of seeded mustard. I then left the salad resting in the fridge as I cooked the burgers.


For the burgers themselves I cut and coated the buns with oil and then grilled them till they started to crisp. Then I cooked the mushrooms over low heat for about 10 minutes on each side.


After that it was just a case of bringing everything to the table and letting the hordes assemble their burgers they way they liked it best.


A wonderful celebration of summer… and a fitting dirge to it too – Happy Labor Day!

#vegan #kidfriendlyvegan #mindfuleating #wholefood #burgers

*The lunch / nap part of our routine isn’t, by any stretch of the imagination, an indoor activity … In fact I could have just said that lately our daytime routine is park > park > park 😉

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