Portobello Mushroom and Kale Turkey Burgers with Cabbage Kale Slaw (And a giveaway!)

Portabello and Kale Turkey Burgers #paleo #glutenfree
A burger is a food for all seasons. That’s poetry, folks, as are these burgers.

These are not the turkey burgers you have heard about. Far from the dry, flavorless hockey puck reputation that turkey burgers often receive (sometimes fairly, sometimes not), these burgers are succulent and flavorful, and nutritious too, thanks to the hearty winter vegetables baked right in.

Portabello and Kale Turkey Burgers #paleo #glutenfree
I am by no means a burger person. Short of those cow pies mascarading as premade frozen veggie burgers, I went for over a decade without a burger and never missed it for a second. When others crave a fat, juicy burger, I crave a fish taco or sushi or shawarma or did I mention a fish taco? I’m just not a burger person in the same way that most people are, but I nonetheless devoured these burgers. I ate about 4 in one day (they’re small, if that helps).

I don’t want to overstate anything here, but these are literally the best burgers I have had in recent memory. And I can’t take much credit for them. The recipe was (very slightly) adapted from one of my new favorite cookbooks, Let Them Eat Kale. Now, a few weeks into the new year, is usually around the time when the healthy eating plans and detox diets start to get a little stale and the siren song of the cheeseburger gets louder and louder (just me?).

That, and one million other reasons, are why you should get your hands on this kind of cookbook. I love Let Them Eat Kale because the recipes are varied across meals and cuisines, but still stay well within the bounds of healthy eating, and – for obvious reasons – are built around vegetables and flavor, rather than fat and empty calories… like this burger! It’s seriously mindblowing, in case I haven’t already made that point.

Let Them Eat Kale Cookbook Giveaway
So, not only should you bypass the greasy cheeseburger in favor of this healthy, flavorful alternative, you should also enter to win your own copy of this cookbook that will provide you tons of inspiration to power through your new year’s resolution successfully (scroll down to enter; raffle runs today through Sunday night). Did I mention this burger is amazeballs!?

PS: The bun pictured here is not gluten-free, but I ended up eating these burgers on a bed of slaw, which was amazing. I recommend doing that for the time being, but I have gluten/grain free roll and bread recipes coming up soon!

Portabello and Kale Turkey Burgers #paleo #glutenfree
Portabello and Kale Turkey Burgers #paleo #glutenfree
a Rafflecopter giveaway
Portobello Mushroom and Kale Turkey Burgers with Cabbage Kale Slaw

Yield: 8-10 burgers

Ingredients

  • FOR THE BURGERS
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped white or sweet onion
  • 1/4 teaspoon minced garlic
  • 4 large baby bella mushrooms
  • 2 packed cups of washed, stemmed and chopped curly kale
  • 1 pound ground turkey meat
  • 1 Tablespoon fresh oregano leaves, finely chopped
  • 1 Tablespoon chimichurri sauce (or sub olive oil)
  • 1/4 teaspoon salt
  • FOR THE SLAW
  • 1 small head red cabbage, sliced thinly
  • 2 large carrots, peeled and sliced into thin matchstick shapes
  • 1 head kale (I used curly, but the original recipe suggests dino), washed, stemmed and sliced thin
  • 1 Tablespoon olive oil
  • Zest of 1 lime
  • 1/4 cup fresh lime juice
  • 1 Tablespoon ginger, peeled and finely grated
  • 1 clove garlic, minced
  • 1/4-1/2 teaspoon salt, or to taste
  • FOR ASSEMBLY (optional)
  • Buns of choice, avocado, mayo and/or additional chimichurri sauce

Instructions

  1. Make the burgers: Heat 2 Tablespoons olive oil in a large skillet and add the onions and garlic. Saute until soft and translucent. Add the mushrooms and saute until softened, then add the kale, stir a few times and cover the pan. Cook down until the kale is softened and has reached a deep green color. Remove pan from heat and set aside to cool.
  2. When the mushroom/kale mixture has cooled, combine it with the turkey meat, oregano, chimicurri, and salt and stir vigorously to combine. You can also use your hands if it's easier.
  3. Heat remaining 2 Tablespoons olive oil in a large skillet. Portion the burgers into small patties (mine were about 3-4 Tbsp worth of the turkey mixture) and fry until crispy and browned on the bottom, about 2-4 minutes. Flip and repeat on the other side. They are done when the burgers feel firm when pressed and the juice that runs out is clear.
  4. To make the slaw: In a large bowl, toss the cabbage, carrots and kale together to combine. Whisk together the remaining ingredients (oil, lime juice and zest, garlic and salt) in a separate bowl, then pour over the vegetables and toss to coat.
  5. To assemble: Either coat the buns with mayo and chimichurri sauce and build the burger + slaw + avocado on top, or for a paleo option, serve the burger (topped with mayo mixed with chimichurri, or just additional chimichurri) on top of the bed of slaw and garnish with avocado slices.

Notes

The original recipe actually calls for the sauteed mushrooms and kale being used as a burger topping, rather than cooked into the burgers, with the slaw as a separate recipe. So feel free to go that route.

The slaw recipes makes many extra servings; feel free to halve it if you don't want lots of leftovers. But it keeps very well, especially if you don't toss it with the dressing until you're ready to eat it, for several days.

This recipe has been slightly adapted from Let Them Eat Kale and has been reprinted with permission from the author.

http://acleanbake.com/2015/01/portobello-mushroom-and-kale-turkey-burgers.html

Superfood Chimichurri Sauce

Superfood Chimichurri #glutenfree #vegan #raw #paleo
While most people dream of owning a mansion or a yacht, my aspirations are crushingly mundane: all I want is an herb garden. I love fresh herbs. I love them so much I want to take them behind the middle school and – no, wait that’s weird. I just don’t know how to express the intensity of my love for fresh herbs, especially in the middle of winter, without resorting to strong language or 30 Rock references. You’ll just have to take my word for it.

Chimichurri is an Argentinian sauce or dip that explodes with fresh, green herbaciousness and crisp, zesty citrus. All you need is a few bunches of herbs, lime, olive oil and a blender. If you don’t recognize it, that’s because usually it’s a little chunkier, but I added a bit of water to the mix so that it would emulsify with the oil and create a smoother, more opaque sauce.

The flavor of this sauce is so bright and vibrant that, I swear, you actually feel more alive for eating it. This version is extra special and extra nutritious thanks to the addition of kale, which is  in season at the moment so you have probably seen it on sale at the supermarket or making an appearance in your CSA boxes.

Spreading it on sandwiches adds a mindblowing level of flavor, and drizzling it over roasted or gently sautéed root vegetables makes them taste like a whole meal in and of themselves. But, in my opinion, chimichurri really does its best work when paired with meat (which is what it is intended for), or something equally savory, like mushrooms. So, you can guess what’s coming tomorrow: not only will I have one of the best turkey burgers you have ever tried, the perfect complement to this sauce, but I will also be hosting a giveaway of the brilliant cookbook that both recipes hail from, Let Them Eat Kale.

Go make a batch of this chimichurri so that you’ll be ready!

Superfood Chimichurri Sauce

Yield: About 1 cup of sauce

Ingredients

  • 2 cups tightly packed flat leaf parsley
  • 1 cup tightly packed green kale leaves
  • 1/2 cup loosely packed fresh oregano leaves
  • 5 cloves of garlic, roughly chopped
  • Zest of 1 lime
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon apple cider vinegar (or you can sub white vinegar)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup olive oil
  • 1/2 - 1 cup water

Instructions

  1. Add all of the ingredients except for the oil to a blender and puree in long pulses, until pureed.
  2. Add the water, while the blender is running, in a thin stream until the sauce becomes smooth and opaque. Add the full 1 cup of water for a very thin sauce, stop at 1/2 cup for a thick sauce, or adjust to your preference. I used about 3/4 cup water.
  3. Serve immediately, or store in an airtight container in the fridge for up to a week.

Notes

If you are making this to go with the burgers, you won't need a full recipe. You can halve or even quarter the recipe and have plenty. However, this sauce is great on just about everything so making the full batch isn't so bad either!

You can use a food processor instead of a blender if that's easier.

This recipe has been slightly adapted from Let Them Eat Kale and has been reprinted with permission from the author.

http://acleanbake.com/2015/01/superfood-chimichurri-sauce.html

Olive Oil Spice Cupcakes with Bourbon Persimmon Frosting

Olive Oil and Spice Cupcakes with Bourbon Persimmon Frosting #glutenfree #grainfree #paleo
I don’t exactly know how to describe a persimmon to someone who hasn’t had one before, but I can try. It’s sweet but not cloying, and moist but not juicy. The flesh is firm and bouyant, somewhere between a bosc pear and a sweet plum. The dry sweetness, too, reminded me of a plum/pear hybrid tempered with the sugary crisp sweetness of a ripe apple. The inside of the fruit is beautiful. I don’t know what I expected, but not the beautiful simplicity that it contains. Cut a persimmon in half widthwise and it reveals a thin, neat, starfish shape. There are no seeds or tough bits; you can just bite right in to it. It’s one of my new favorite fruits.

I let the persimmons ripen for a few days before using them since the interwebs helpfully informed me that the fruit can be bitter if underripe. I couldn’t tell you if they were ripened “enough”, but I can tell you they tasted fantastic on their own, and even better when eaten with this moist, hearty cake that is flavored with rich, slightly spicy extra virgin olive oil and warm winter spices.

Olive Oil and Spice Cupcakes with Bourbon Persimmon Frosting #glutenfree #grainfree #paleo
Actually, in my mind, these persimmons started out baked into the cake. When I tried that, though, they tasted great but got kind of soggy in the middle of the cupcake. I made about 100 versions of this recipe before I realized that the persimmon may get a little lost in the cake when cooked, but, when raw and grated, lends a subtle sweetness to the frosting that perfectly complements the bite of the bourbon and vice versa.

The cupcakes are made from a mixture of almond flour, coconut flour and tapioca flour which produces a soft, moist, bouncy cake that is a pleasure to bite into. The frosting is completely dairy free, vegan and gluten-free, made from a base of coconut cream and coconut flour. But don’t be turned off by the flour – the frosting isn’t gritty or dry the way “flour” would imply. Like the cake, it’s soft and moist (sorry I keep saying that word) and flecked with bits of persimmon, creating a sophisticated, slightly unexpected flavor for this wintery treat.

*A note about the bourbon: Most brands of bourbon are not gluten-free, with the exception of Marker’s Mark, which is safe for you if you are intolerant to gluten. I have heard that Wild Turkey is too, but am having trouble confirming for sure, so use at your own risk.*

Olive Oil and Spice Cupcakes with Bourbon Persimmon Frosting #glutenfree #grainfree #paleo
 
Olive Oil Spice Cupcakes with Bourbon Persimmon Frosting

Yield: 12 cupcakes

Ingredients

  • FOR THE CUPCAKES
  • 1 cup blanched almond flour
  • 1 Tablespoon coconut flour
  • 1 Tablespoon tapioca flour
  • 3 Tablespoons granulated sweetener of choice (I used Norbu)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon cardamom
  • Scant 1/8 teaspoon salt
  • 1 1/2 teaspoon baking soda
  • 3 large eggs, beaten
  • 1/3 cup extra virgin olive oil
  • FOR THE FROSTING:
  • 1 large persimmon, grated (about 1/4 cup) plus more for garnish (optional)
  • Cream from one can of coconut milk, refrigerated overnight
  • 1 Tablespoon bourbon (see note)
  • 3 Tablespoons maple syrup
  • 1 teaspoon granulated sweetener of choice (I used Norbu)
  • 2 teaspoons cinnamon
  • Pinch cloves
  • Pinch salt
  • 3-4 Tablespoons coconut flour (to desired texture)

Instructions

  1. Preheat the oven to 350 and line a 12-cup cupcake pan with papers.
  2. Make the cupcakes: In a large mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, sweetener, cinnamon, cardamom, salt and baking soda. In a smaller bowl, whisk together the eggs and olive oil.
  3. Pour the wet (egg/oil) mixture into the dry (flour) mixture and stir until thoroughly combined and no lumps remain.
  4. Use an ice cream scoop to evenly distribute the batter into the 12 prepared muffin compartments. Each compartment should be about 3/4 of the way full.
  5. Bake for 15 minutes or until a tester comes out clean.
  6. While the cupcakes are baking, make the frosting by beating together all all of the ingredients except the coconut flour in a mixing bowl or stand mixer. Add the coconut flour, 1 Tablespoon at a time, waiting until each is thoroughly incorporated and the frosting has thickened before adding the next one, until frosting reaches your desired consistency.
  7. Cool cupcakes completely on a wire rack before frosting and garnishing with an additional slice of persimmon. It's best to frost and garnish immediately before serving if possible.

Notes

If you prefer a more subtle olive oil flavor, use virgin olive oil instead of extra virgin.

These should convert to a vegan version easily by replacing the eggs with your favorite vegan egg replacement.

Most brands of bourbon are not gluten-free, with the exception of Marker's Mark, which is safe for you if you are intolerant to gluten. I have heard that Wild Turkey is too, but am having trouble confirming for sure, so use at your own risk.

Store frosted or unfrosted cupcakes in an airtight container in the fridge for up to 2 days, or store unfrosted cupcakes in an airtight container in the freezer for up to 3 months.

These cupcakes, and especially the frosting, dry out easily, so keep them covered/sealed as much as possible.

http://acleanbake.com/2015/01/grainfreeoliveoilspicecupcakes.html

Admittedly, you don’t see persimmons every day but I was grateful to be send a bunch of persimmons along with my shipment of yuzu from Melissa’s. Melissa’s, a Los Angeles-based company which specializes in unique, seasonal produce (and other foods). You can buy persimmons, yuzu, and a variety of other seasonal fruits, vegetables and specialty foods grown in the USA from Melissa’s website, and they’ll deliver straight to your door. If you’re in the midwest, aka Chiberia right now, you completely understand the magic that the delivery of fresh produce to your doorstep represents.

You can see all of the recipes I have made with products from Melissa’s here. If you’re interested in trying some new flavors for yourself – and hopefully making this cake! – you can visit Melissa’s at www.melissas.com.  Thanks for supporting the brands that help make A Clean Bake possible. 

Veggie-Packed Paleo Quiche

Paleo Veggie Quiche #glutenfree #grainfree #Paleo #dairyfree
The best dishes are the ones that can do double duty, and if you can find one that does triple duty, well, then you’re in business. After extensive research, I can assure you that this quiche works equally well for breakfast, lunch or dinner and it’s one that can be found in my fridge or freezer pretty much constantly.

As you already know, I eat a ton of eggs. They are nutritious, high-protein and (for me) gentle on the stomach. Sometimes they’re not enough on their own – not hearty, or flavorful, or nutritiously diverse enough – and something you just want to throw everything in a pan, put it in the oven, and have a few days’ worth of meals ready to go.

Not only is this quiche a great make-ahead dish, it is also usually the first thing I make when I am doing a little Sunday meal prep because it’s a perfect vehicle for cleaning out the fridge. Whatever fresh veggies aren’t going to make it through the week usually end up washed, chopped and thrown into this quiche. Frozen (defrosted and drained) veggies work great too, and in fact, I rarely have leftover fresh spinach so I nearly always use defrosted frozen chopped spinach to make this.

Paleo Veggie Quiche #glutenfree #grainfree #Paleo #dairyfree
This dish is pretty basic, but hugely adaptable. Here are a few suggestions:

  • Add or replace the red peppers with zucchini, asparagus or mushrooms.
  • Replace the onion with leeks.
  • Replace the spinach with cake, collard greens or chard.
  • Throw in whatever fresh herbs you have on hand (chives and thyme are my favorites for this quiche).
  • Go the Spanish tortilla route and add thinly-sliced white or sweet potatoes.
  • Make the (prebaked) crust ahead of time, cool completely, and tightly wrap with plastic wrap. Freeze until you are ready to make the quiche, then bring the crust to room temperature before filling.
  • Skip the crust altogether.
  • Make it ahead without a crust, slice into portions and freeze. Reheat each piece in the microwave as you need them. (Note: you can freeze it with the crust, but expect the crust to be a bit soggy when you defrost it)
  • Swap in liquid egg whites for some or all of the whole eggs. I typically use a 3-6 whole eggs and the rest whites. The conversation is 3 Tablespoons liquid egg whites = 1 whole egg.
  • If you are vegan, you can try replacing the egg with pureed silken tofu. I have not tried it with this recipe, but I know as a general rule, silken tofu works well as an egg replacement!

I’ll bet there are plenty more adaptations to be made that I haven’t thought of, but those are the ways that I vary this dish most often. If you have ideas or try a variation, let me know!

Paleo Veggie Quiche #glutenfree #grainfree #Paleo #dairyfree

Veggie-Packed Paleo Quiche

Yield: 1 whole quiche; about 8 servings

Ingredients

  • 1 pre-baked grain-free pie crust
  • 1 package frozen spinach, defrosted and drained (about 1 cup)
  • 1 large red bell pepper, sliced (reserve 6-8 slices for decoration, if desired)
  • 1/4 cup (loosely packed) very thinly sliced sweet onion
  • 2 Tablespoons nutritional yeast (optional, or replace with cheese of choice)
  • 1 Tablespoon chopped fresh herbs (optional)
  • 12 whole eggs, or some combination of whole eggs and liquid egg whites (see note)
  • 2 Tablespoons unsweetened vanilla almond milk or full fat coconut milk
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  1. Preheat the oven to 350F.
  2. Toss together the spinach, bell pepper, onion, nutritional yeast and fresh herbs, if using.
  3. Add to pre-baked crust.
  4. In the bowl that you used to mix the veggies, whisk together the eggs, salt and pepper.
  5. Pour egg mixture over veggie mixture and garnish with reserved red pepper slices.
  6. Bake for 60-75 minutes or until crust is browned, top is domed and has a sheen to it, and center is firm.
  7. Cool slightly before serving, and completely before storing in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.

Notes

This dish is pretty basic, but hugely adaptable. Here are a few suggestions:

- Add or replace the red peppers with zucchini, asparagus or mushrooms. If you are adding more veggies than the recipe calls for, reduce the eggs accordingly.

- Replace the onion with leeks.

- Replace the spinach with cake, collard greens or chard.

- Throw in whatever fresh herbs you have on hand (chives and thyme are my favorites for this quiche).

- Go the Spanish Tortilla route and add thinly-sliced white or sweet potatoes.

- Make the (prebaked) crust ahead of time, cool completely, and tightly wrap with plastic wrap. Freeze until you are ready to make the quiche, then bring the crust to room temperature before filling.

- Skip the crust altogether.

- Make it ahead without a crust, slice into portions and freeze. Reheat each piece in the microwave as you need them. (Note: you can freeze it with the crust, but expect the crust to be a bit soggy when you defrost it)

- Swap in liquid egg whites for some or all of the whole eggs. I typically use a 3-6 whole eggs and the rest whites. The conversation is 3 Tablespoons liquid egg whites = 1 whole egg. -Increase the nutritional yeast or replace with cheese for a more prominent "cheese" flavor. If you increase it, you may want to reduce the salt slightly.

http://acleanbake.com/2015/01/veggie-packed-paleo-quiche.html