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.
It’s a lazy Monday and you don’t want to cook but you still want to be meatless. No problem! I love a good vegan/vegetarian restaurant and I’d love to share with you!
Native Foods Café is by far one of my favorite vegan spots. I’m actually really sad, they don’t have one in Atlanta. When I lived in Chicago they built one right by my house 2 months before I moved. Go figure…
Anywho Native Foods café is in 5 different states and the locations can be found on their website at www.nativefoods.com Spoiler if you are not in California, Virginia, DC, Illinois, Oregon, or Colorado, you are SOL lololol.
Here are some pictures of the deliciousness they offer.
If you can go you will not be disappointed! Tag me in the pic, I love the torture:) @phnewfula
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.
This is a very hearty looking recipe. I think I would personally add some mushrooms and use fresh corn:)
1 cupstone-ground yellow cornmeal
1 cupfrozen whole-kernel corn, thawed
1/2 cup(2 ounces) shredded fresh Parmesan cheese
3 tablespoonsfat-free sour cream
1 tablespoonchopped fresh basil
1 cupboiling water
1/2 cupsun-dried tomatoes, packed without oil
2 tablespoonsolive oil
3 cupsthinly sliced onion
2 cupschopped red bell pepper
4 garlic cloves, minced
1 teaspoonHungarian sweet paprika
1/4 teaspooncrushed red pepper
1/2 cupdry white wine
1 (14-ounce) can artichoke hearts, drained and chopped
2 tablespoonssliced ripe olives
Chopped basil (optional)
To prepare polenta, bring water to a boil in a large saucepan; stir in butter and salt. Gradually add cornmeal, stirring well with a whisk. Cook 5 minutes, stirring constantly. Reduce heat to medium; cook 15 minutes, stirring frequently. Stir in corn; cook 1 minute. Remove from heat; stir in cheese, sour cream, and basil. Cover; set aside.
To prepare ragout, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and slice.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook 15 minutes or until lightly browned, stirring frequently. Add bell pepper and garlic; cook 15 minutes or until golden brown, stirring frequently. Stir in paprika and crushed red pepper. Add tomatoes, wine, water, and artichokes; stir well. Cover, reduce heat to low; simmer 10 minutes. Stir in olives. Serve over polenta. Garnish with chopped basil, if desired.
I absolutely LOVE egg salad sandwiches. They make me happier than all of the my little ponies put together. If you are vegan, this would not work for you. Vegetarian? dig in! I found this recipe on Kitchen Scoop.
The only change I would make is that I would use veganaise instead of mayo. Make sure not to over cook your eggs either. The fluffier the egg the better!
Egg Salad Your Way
1 dozen large eggs
3/4 cup mayonnaise*
Salt and black pepper to taste
Sandwich bread, optional for serving
1 tablespoon mustard (yellow, brown, or Dijon)
2 tablespoons sweet pickle relish or chopped capers
1 cup finely chopped celery
2 tablespoons finely chopped watercress leaves, fresh basil or parsley
1. Place eggs in a large saucepan that has a lid, and fill with cold water to just cover tops of eggs. Place pan over high heat, bring to a boil, and boil for 3 minutes. Remove pan from heat, cover, and let stand 20 minutes.
2. Drain eggs and rinse under cold water until cool enough to handle. Peel eggs, and place in a 1 1/2 -quart or larger mixing bowl. Add mayonnaise. Using a potato masher or fork, mash eggs together with mayonnaise. Season with salt and pepper to taste. Serve on hearty bread and mix in optional ingredients as desired.
One thing I do love is a GREAT burger! I do not eat beef or pork, and I am not really a fan of chicken “burgers”. Portobello, turkey, and black bean are my burgers of choice. I believe I actually had a shrimp burger that was really good but something about being able to get that smoky grill taste just makes me happy! Below is a recipe for a portobello burger that I found on epicurious.com. The only changes I would make would be to make my own pesto sauce mixed with veganiase instead of mayo, and use a brioche bun:)
1/2 cup purchased pesto
1/4 cup mayonnaise
4 sourdough, whole grain, or ciabatta rolls, split horizontally
4 portobello mushrooms, stemmed, dark gills scraped out
Roasted red peppers from jar, drained
4 cups arugula (about 2 ounces)
4 slices provolone cheese
Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.
1 Toast the sesame seeds by first heating a small, stick-free sauté pan on medium heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 3-5 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl, set aside.
2 Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.
3 Heat 1 Tbsp of peanut (or canola or grapseed) oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli.
4 Add the chicken (or vegetable) stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds, toss with the liquid. Put into a serving bowl.