Soulshine's Barefoot Babies

It's vegan. It's amazing. And the gracious staff at Soulshine Mission Beach were so nice to share the recipe.  And their mugs are cool! I'll update with amounts after a few attempts at home.

Crimini mushrooms or peppers
Mix : Quinoa, lentils, oats, thyme, rosemary, oregano, salt (or your favorite burger mix)
Pumpkin pesto : pepitas, sunflower oil, salt

BURGER MIX
1 c. uncooked quinoa
1/2 c. red lentils
1/4 c. quick cooking oats
1 bouillon cube
1 tsp curry (optional)
1 tsp cumin
1 tsp paprika
red chile flakes
3 scallions, thinly sliced
salt & pepper

1. Preheat oven to 425F.
2. Combine quinoa, lentils, bouillon cube, and oats in a medium saucepan with 3.5 cups ater. Bring to a rapid simmer, add the scallions, curry, cumin and paprika as the water is heating up. Simmer gently until the water is absorbed and the quinoa and lentils are done - about 15 mins. Season with salt, pepper, and red chile flakes (optional).
3. Line a baking sheet with parchment paper. Form equal sized patties (1/4 cup or so) that are about 1/2" high.  Bake for 15 minutes, flip, and bake another 15 minutes or until golden and firm on each side.

CHIPOTLE CREMA (I have tested this part of the recipe. Yum! and good on so many things)

• 1/2 cup cashews, soaked in water for an hour
• Juice of 1 lemon
• a couple of shakes of Adobo seasoning (a seasoning powder from Goya)
• 1/4 tsp chipotle powder

Put cashews and lemon juice in a blender. Blend until smooth and almost drizzable. Add water in teaspoonfuls until you get the right consistency.  Then add Adobo seasoning, chipotle powder and blend again. Taste. Add salt if needed.

TO ASSEMBLE

1. Stuff the burger inside the mushroom or pepper.  
2. Spread the Pumpkin Pesto on top of the burger mix. Bake.
3. Drizzle with Chipotle Crema and place Radish Sprouts on top.
4. Yum!