Heart Beet Veggie Burger with Sautéed Mushrooms and Vegan Pesto
Today I bring you two recipes: sautéed mushrooms and vegan pesto. A topping and a sauce to serve with the veggie burgers. Once again, both recipes are very versatile and can be used on other situations. I love eating pesto spread on bread or mixed with pasta.
In this pesto we’ll use basil and nuts, but you can use other fresh herbs, such as parsley, coriander or even green leafy vegetables such as kale or broccoli. The pesto sauce is extremely healthy and very nutritious. For a vegan version, instead of the typical parmesan cheese, we’ll use cashew and walnuts. These sources of fat are much healthier, without saturated fat and rich in healthy fat, help lowering cholesterol and benefit the entire cardiovascular system. They are still a source of minerals such as calcium, magnesium and zinc.
The most fun part of cooking is being able to create. Personally, I believe that the act of cooking is one of the most beautiful arts I’ve ever known. Through the food we can transmit emotions and sensations, we can create a harmony between textures, colours and flavours. In the kitchen we can feed either the health or the disease, we can contribute to a significant change in the world.
Let’s go to the recipe!
“Heart Beet” Veggie Burger with Sautéed Mushrooms and Vegan pesto
Ingredients (for the sautéed mushrooms):
Instructions (for the sautéed mushrooms):
Ingredients (for the vegan pesto):
Instructions (for the vegan pesto):
1. Add all the ingredients in a food processor and pulse/process until a smooth creamy forms.