4th of july SLIDERS...on DETOX!!!!!!

I realize it tradition to eat B.B.Q. on the forth of July, but for some of us this is not going to fly... or is it? The question is not about vegans having barbecue but Detox barbecue is that even possible??!! I want to believe that it is.

Here I stand in front of my grill and thinking what to do for this forth of July weekend thats healthy and alkaline. So I came up with these sliders and slaw idea! The sliders will make for a cute and delicious treat for me and anyone who reads this blog.

To start off I want to say that yes I'm posting 2 recipes in one post because I've taken a couple of weeks off and also its important to have variety to survive this holiday with out breaking the detox diet.

Mushrooms are my best friends during any vegan like diet, because of their texture and flavor I never miss the meat. The most important thing on a diet is to make things familiar this will keep you from "cheating".  This is why the mushroom is my best friend (that I eat...). For this recipe I'm gonna use Cremini mushrooms or baby bellas but if you want to make this a bigger version and make actual burgers you can use the Portobello mushroom. We need this mushroom because of their earthy taste and meat like texture. If you want to make this ahead you can but make sure to have the slow cooker off until about 30-45 minutes before serving this will allow the mushrooms to be warm but not rubbery.

For the filling of the sliders we will need red skin potatoes or sweet potatoes (Japanese or white sweet works the best) and for toppings I want to believe that its an endless option type of thing, tomatoes, pickles, Dijon mustard.... YUM!

Now for the side, the slaw. I'm going to be using 2 types of cabbage: green and red and carrots with an avocado honey sauce. OK now I'm just fantasizing and not typing fat enough... its just soooo good!

Tools:

Food Processor/ knives/ slow cooker (if making ahead)/ cutting board/ stove/ sauce pan/ oven/ baking sheet/ bowls/ measuring spoons and cups/ regular spoon/ tossing tongs.


Sliders:

Ingredients:

 Mushrooms caps
1 Lb. cremini/ baby bella mushrooms
1 1/2 TBS Balsamic Vinegar
1 TBS Fresh Garlic
1/4 TSP Ground Ginger

 Potato filling
 1 or 2 Red skin or sweet potato (depending on size try a medium size)
1/2 lemon juiced
1/2 TBS Italian seasoning
1/4 Cup Veggie broth
1/2 Tsp Garlic Powder

Directions

• Pre-heat oven at 375 degrees
• Clean the mushrooms and stem them and take the gills out with a spoon
•  Place the mushrooms in the preheated oven for 10-15 minutes 
• Make the marinade with the rest of the ingredients set aside.
• Take them out of the oven and place them in the slow cooker with the gill side up on “keep warm”and gently add the marinade inside of the mushrooms. Until ready to assemble the burgers

• Skin and Cook your potatoes
• Let them cool off a little and add them in a bowl with the rest f the ingredients and mash them all together.
• To make the “patty” :
• –Use a melon baller to measure and scoop out that amount.
• –Roll it in you hand and pat down to make a patty.
• –You will need a bowl of fresh water to dip your fingers, about every 3 patties 
• ASSEMBLE SLIDERS AND ENJOY

 Slaw:

Ingredients:
1 medium head GREEN and RED cabbage
1/2 Cup of Shredded Carrot
1/2 an Avocado
1/2 Cup Apple Cider Vinegar
2 TBS Raw Honey

Directions:

• –Shred your cabbages using your food processor or grater  
• –Place in a large bowl and set aside
• –Shred the carrot and place in the bowl with the cabbage
• –Add the rest of the ingredients to a your blender to make the sauce
• –Take the sauce and add it to your cabbage mixture. 
• –Toss and serve!