We are almost halfway through BBQ season so I decided maybe it’s time to post some BBQ recipes! This particular one is a sandwich and looks freaking delicious!!!! I will absolutely be trying this as soon as we come off of our series of road trips!
Vegan G-Free BBQ
2 cups ground cauliflower florets from 1 small head of cauliflower
3/4 cup almond meal/flour
3 Tbsp. golden flax seeds, ground
1/2 cup plus 1 Tbsp. water
1/3 cup vegan, g-free BBQ sauce from above, or your favorite sauce
pinch of salt
Preheat the oven to 450°F and line a baking sheets with parchment paper. Lightly rub olive oil on the parchment paper to prevent sticking and set aside.
Combine the ground flax seed and water and set aside for 4-5 minutes.
Chop cauliflower into florets and pulse in the food processor until the cauliflower looks like couscous or small grains of rice. Do not over process!
In a large bowl combine all of the ingredients and mix well to combine; the mixture will be wet. Pour the mixture onto the prepared baking sheet and spread it out evenly over the surface. Bake in the oven for 20-25 minutes until cooked through. Then remove from the oven and place on a wire rack to cool.
Once cooled, slice into strips and use a spatula to carefully lift from the parchment paper. It will be pretty fragile and that’s OK. *If it breaks don’t worry about it, it is going to be piled high on a bun, covered in onions,and smothered in sauce. No one will care!
*The golden flax and water in this recipe can be substituted for 3 eggs if you are not on a vegan diet.
With summer coming up many of us will have to pack lunches for our children for summer camp. Your children can join in on the meatless Mondays challenge by having fun meat free lunches! Below are some really cool lunches that I found online. I can’t post any of my kid’s meatless lunches because they aren’t this pretty and I posted all the pretty ones last week. lol, I’m fresh out of pictures that make you think I’m Mary Poppins. I’m on regular old Phnewfula made lunches now. I’m well aware of my shortcomings I’m not pintrest queen.
I saw this recipe in the Vegetarian Times and thought this would be an awesome after school snack or a great side to go with black bean burgers. This would go great with any burgers actually. If you have kids I would add potatoes to the mix as well so that the kids have something familiar if they are picky eaters.
Stave off cravings for crunchy, salty fried foods with these oven-fried vegetables.
4 Tbs. grapeseed oil, divided, plus more for greasing baking sheets
2 Tbs. finely chopped fresh rosemary
6 cloves garlic, minced, divided (2 Tbs.)
1½ lb. carrots, peeled and cut into long, thin sticks
1 lb. green beans, trimmed
1 | Preheat oven to 425°F. Lightly grease two baking sheets with oil. 2 | Stir together 2 Tbs. oil, 1 Tbs. rosemary, and 1 Tbs. garlic in large bowl. Season with salt and pepper, if desired. Add carrots, and toss to coat well with oil and seasonings. Spread carrots in single layer on one prepared baking sheet. 3 | Combine remaining 2 Tbs. oil, 1 Tbs. rosemary, and 1 Tbs. garlic in same bowl, and season with salt and pepper, if desired. Add green beans, and toss to coat. Spread green beans on second prepared baking sheet. 4 | Roast green beans and carrots 20 to 30 minutes (depending on thickness), or until vegetables begin to turn deep brown in spots. Season with salt and pepper, if desired. Cool 2 minutes, then serve, or cool on baking sheets, and serve at room temperature.
1 cup(4 ounces) shredded smoked cheddar cheese (I would use smoked provolone or mozzarella)
1/2 cup dry breadcrumbs
2 teaspoons chopped fresh thyme
1 1/4 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
3 large egg whites, lightly beaten
8 teaspoons stone-ground mustard
8 (2-ounce) whole wheat sandwich buns, toasted
8 (1/4-inch-thick) slices tomato
2 cups trimmed arugula
Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly.
Heat oil in a medium nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender. Cool slightly.
Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. Cover and chill 45 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a grill pan coated with cooking spray over medium-high heat. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties. Spread 1 teaspoon mustard on top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun.
I saw this recipe on the Meatleass Mondays site and I drooled! I’m just a tad angry because I just left Chicago and never made it to Eataly which is where this dish is from. I absolutely love a good ravioli and apparently pansotti is the ravioli cousin.
This is a bit involved but it looks yummy!!!!!!!!
Pansotti is a stuffed ravioli-like pasta with origins in the Liguria region of Italy. This recipe comes to us from Chef Nicoletta Grippo of Eataly and was recently featured in an Eataly cooking class.
1 cup (about 2 medium-sized) leeks, whites only, washed well & minced
4 cups spinach leaves, cleaned and steamed
4 tablespoons fresh basil leaves, chopped
1 pound fresh ricotta
1/2 cup mascarpone
1/4 cup Parmigiano Reggiano, freshly grated
1/4 cup Pecorino Romano, freshly grated
2 tablespoons fresh Italian parsley leaves, chopped
1 large egg, beaten
Salt & freshly ground black pepper, to taste
For the Walnut Sauce:
2 cups shelled walnuts
1/4 cup extra virgin olive oil, infused with garlic
1 cup heavy cream
To prepare the stuffing:
In a small casserole pan, heat the olive oil over a medium-low heat. Add the leeks and cook, stirring, until softened, about 3 minutes. Stir in the basil, then increase the heat to medium. Season lightly with salt and pepper and cook, stirring, until the vegetables are tender and the liquid has evaporated, about 15 minutes. Allow the mixture to cool completely.
In a large bowl, combine the fresh ricotta, mascarpone, Pecorino Romano, Parmigiano Reggiano and parsley. Add the cooked spinach and season with salt and pepper. Stir in the beaten egg and mix well.
To assemble the pasta:
Roll out the pasta dough to the thickness of a lasagna sheet and cut to make 3-inch squares (or substitute wonton wrappers). Using a tablespoon, scoop and place the vegetable-cheese filling in the center of each cut square. Fold each square over to form a triangle and press the edges of the pansotti firmly to seal them tightly.
Arrange each pansotto in a single layer on baking sheets lined with lightly floured kitchen towels and cover them with additional towels until ready to cook.
To prepare the walnut sauce:
Combine the walnuts and garlic-infused olive oil in a food processor and process until a paste forms. Add water to the paste as needed. Spoon the paste into a bowl and add the cream. Beat thoroughly and season with salt and pepper to taste.
To serve the pansotti:
Bring a large pot of salted water to a boil. Add the pansotti to the water one at a time, stirring gently as you do. Cook until they rise to the surface and the edges are tender but still firm to the bite, about 6 minutes after the water returns to a boil. Remove the pansotti from the pot, draining well, and arrange them in layers in a deep serving dish, topping each layer with a healthy layer of the walnut sauce.
I love, love, love, an enchilada!!!! This recipe is from allrecipes.com
Original recipe makes 6 enchiladasChange Servings
2 tablespoonsolive oil
1 smallred bell pepper, chopped
1 (14.25 ounce) canvegetarian refried black beans
1 cupcorn kernels, thawed
1 (4 ounce) packagecream cheese, softened
1 teaspoonground cumin
salt and ground black pepper to taste
1 cuploosely packed and chopped fresh cilantro
1 (4 ounce) cancanned green chiles, undrained
1/2 cuptomato salsa
1/2 cuptomato sauce
1/2 cupvegetable broth
2 clovesgarlic, peeled
2 teaspoonsdried oregano
2 cupsshredded Cheddar cheese, divided
1 cupchopped avocado
1 cupchopped tomatoes
1/2 cupsour cream, or to taste
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Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
I have decided to go back to my roots and do Meatless Monday again. It is really funny because I thought I made up Meatless Monday’s until the good folks at the Meatless Monday website asked me to join their roster and send in my videos and recipes! My meatless Monday’s post will be some of my own and some other cool ones that I find online. This one is from the actual Meatless Mondays website.
Green Lentil Sloppy Joes
Green lentils make a great substitute for meat in this hearty recipe, but we also love that it’s packed with veggies! Serve alongside some lightly sauteed greens for an extra punch of nutrients. This recipe comes to us from our friend Joy Bauer and her Joy Fit Club.
4 whole roll, 100% whole-wheat, or kaiser or sesame, toasted (optional, for serving)
Combine the lentils and 4 cups water in a large saucepan. Cover the pan and bring the water to a boil. Reduce the heat to low and simmer for about 25 minutes, until the lentils are tender. Drain and set aside.
Heat the olive oil in a medium pot over medium-high heat. Add the onion and pepper and sauté until softened, about 7 minutes. Add the garlic and sauté for 1 minute. Add the cooked lentils, chili powder, oregano and salt.
Add the tomato sauce and tomato paste and mix well. Reduce the heat to low and simmer for 10 minutes. Add the maple syrup and mustard and heat through.
Turn off the heat and let the lentil mixture sit for about 10 minutes, allowing the flavors can meld (or go ahead and eat immediately if you can’t wait!). Spoon the mixture over toasted buns if desired.