PORTOBELLO BURGER W/ ROMESCO & DILL & VEGAN FETA

Omg. These are so flipping good. ‘Meaty’ marinated mushroom, creamy herby cheese, sweet yet savory Romesco, peppery arugula...it’s a mouth-party you don’t want to miss!! They’re super easy & only take about 40-ish minutes to make. Store the leftover Romesco in the fridge and enjoy it on literally everything. Serves two: ROMESCO (makes 2 cups) 3 medium-sized bell peppers (red/yellow/orange), de-seeded & quartered 1-2 tbsp melted coconut oil Salt 1 cup dry roasted almonds 3 garlic cloves 2-3 tbsp apple cider vinegar 2 tsp smoked paprika 1 tsp cayenne 1/2 cup olive oil Black pepper MUSHROOMS 2 portobello mushrooms, skins peeled off & stems removed 1 minced clove garlic 1/4 cup olive oil 1/4 cup coconut aminos 2 tbsp tamari 2 tbsp balsamic vinegar 1 tbsp maple syrup 1/2 tsp smoked paprika 1/2 tsp chili power Black pepper FETA 1/4 cup vegan feta, I used Violife 1 tsp lemon juice 1 tsp fresh chopped dill TO FINISH 2 toasted burgers buns Arugula DIRECTIONS: Pre-heat oven to 350f. Lay out the peppers on a baking sheet, add the oil & salt. Mix well and roast for 20-25minutes. Then let cool, peel off the skins & add the peppers, almonds, garlic, vinegar, paprika, cayenne and oil to a food processor. Turn on high until chunky, spreadable texture forms. Meanwhile, add the mushrooms to a ziplock bag with the garlic, oil, coconut aminos, tamari, vinegar, maple syrup, chili powder, paprika & black pepper. Let marinate for 15-20minutes. Then fry in a pan over medium heat, for 7 minutes, then flipping, cook another 7 minutes and on the last 4 minutes covering with a lid. In a bowl mix the feta with lemon & dill. Build your burgers, by layering on Romesco, arugula, mushroom and feta between the bread and ENJOY YOUR FACE OFF!!!!!! For more epic recipes be sure to check out my cookbook: Vegan Buddha Bowls where ever books are sold.

REST IS PRODUCTIVE

Take it from a girl who has experienced her fair share of burnout and has absolutely been influenced by #hustle culture.

We glamorize the "workaholic", pulling all-nighters, grinding our face-off as if that's what's required to get ahead, to be worthy, to be good enough.

You know, that whole "attaching your worth to your productivity" thing. Been there.

But pushing through until you can not push any more doesn't always mean you will get there faster, or with better results. It just means you push until you can't push anymore.

Imagine you're taking a long road trip and your car is almost out of gas. Instead of pulling over to refuel, you go until your tank is empty. What could have been a short break before being on your way again, turned into a much longer wait for someone to pull over to help or for AAA to arrive. This delay was unnecessary and completely avoidable.

Running until you're on empty is not worth it. In your car or in your life.

Resting before you're on E will get you to your destination, often more quickly and effectively.

Now to further drive this point home (and because I love analogies) Imma gonna give you one more.

When we exercise, we are tearing down our muscles, it's not until we rest that our muscles have a chance to rebuild and get stronger.

So you see...REST IS PRODUCTIVE!!

It's the rest that makes you stronger, not the working part in and of itself.

So here is your permission slip.

Rest this weekend. It's good for you. :)

xo C

CALIFORNIA AVOCADO AND HEIRLOOM TOMATO PANZANELLA SALAD (SPONSORED BY CALIFORNIA AVOCADO COMMISSION)

*Sponsored by California Avocado Commission -- All opinions are my own

Have you ever just known you were meant to be somewhere...that you would somehow find a way to get there?

This is how I have felt about California for as long as I can remember. While I was born in Chicago and raised in Phoenix, my soul had always been pulling me towards the west coast.

Even now, when I leave and come back to Los Angeles, where I live, I feel my nervous system comes back online -- a jolt of energy that not only makes me feel at home but also more alive.

From the abundant farmer's markets, varied ethnic cuisines, to the fun food fairs, the foodie in me is endlessly nourished.

And, it wasn't until I moved to California and tasted California Avocados, that I became hooked on this delicious fruit. A full-blown love-affair (albeit worthy of an eye-roll as my basic millennial self shines through) began. Who knew I would become such an Avocado obsessed person?

Oh, that's right, my soul knew. Soul always knows. :)

Needless to say, the lifestyle California affords me, with its near year-round sunkissed days, eclectic music scene, and the best avocados, it's just where I belong. At least for now.

While COVID has absolutely changed things for the time being, bringing people together around the table to share a meal, preferably outside, is still one of my favorite things. And this recipe is perfect for those sunkissed days I mentioned.

It features the best of California summer produce: heirloom tomatoes, basil, and of course, California Avocados and it's just an easy, laid back recipe to toss together.

And few things are as laid-back than the California lifestyle.

Whether you live in CA or not, make this dish and you can bring some of its amazing energy (and avocados) into your home.

California Avocado and Tomato Panzanella Salad

INGREDIENTS:

FOR THE CROUTONS

4-5 slices of rustic crusty bread, torn into bite-sized pieces

1 tsp garlic powder

Olive oil

FOR THE BASIL VINAIGRETTE

1 small shallot, roughly chopped (about 2 tbsp)

2 cups tightly packed fresh basil

1/4 tsp crushed red pepper

1 clove garlic

2 tbsp red wine vinegar

1/2 cup olive oil

salt and black pepper to taste

FOR THE SALAD

5 large heirloom tomatoes, sliced

1 large ripe California Avocado, sliced

4-6 oz vegan ricotta cheese

Salt and black pepper to taste

DIRECTIONS

Start by making the croutons. Pre-heat the oven to 425F. Put the bite-sized pieces of bread on a baking sheet, with the garlic powder and generous drizzle of olive oil. Toss well and then toast until the bread is crispy, about 7 minutes, keep an eye on it, so they do not burn.

While the croutons toast, make the basil vinaigrette by adding the shallot, basil, red pepper, garlic, vinegar, olive oil to a blender and blend until smooth. Add salt and pepper to taste. Set aside.

Then assemble the salad by laying the tomatoes, bread, avocado, and ricotta on a platter. Drizzle with the basil vinaigrette and serve.

xo Cara