Meatless Mondays – BBQ edition

Pulled BBQ cauliflower
Pulled BBQ cauliflower

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!

This recipe comes to us from Beard and Bonnet.

Pulled BBQ cauliflower sandwich.


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. 


Meatless Mondays – Happy Fries Edition

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.

Rosemary Garlic Carrot and Green Bean Fries
Rosemary Garlic Carrot and Green Bean Fries
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.

Meatless Monday Lentil burger edition!

Lentil burger yum!!!
Lentil burger yum!!!


  • 2 1/2 cups water
  • 1 cup dried lentils
  • 2 bay leaves
  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 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
  • Cooking spray
  • 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.

Meatless Mondays – Plenta with Artichoke and Olive Ragu

hearty meatless dish!
hearty meatless dish!

This is a very hearty looking recipe.  I think I would personally add some mushrooms and use fresh corn:)

  • Polenta:
  • 5 cupswater
  • 1 tablespoonbutter
  • 1/4 teaspoonsalt
  • 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
  • Ragout:
  • 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
  • 1/2 cupwater
  • 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.

Meatless Mondays – bring on the burgers edition!

Happy Monday!

Portobella Burger
Portobello Burger

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  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
  • Olive oil
  • 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.

Meatless Monday Sloppy Joe style!

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


Lentil Sloppy Joes 3

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.


Serves 4


  • 1 cup(s) lentils, green
  • 1 tablespoon oil, olive
  • 1 medium onion(s), yellow, diced
  • 1 medium pepper(s), green, bell, diced
  • 2 clove(s) garlic, minced
  • 3 tablespoon chili powder
  • 2 teaspoon oregano
  • 1/2 teaspoon salt, Kosher
  • 1 can(s) tomato sauce, (8 oz) preferably no-salt-added
  • 1/4 cup(s) tomato paste
  • 3 tablespoon maple syrup
  • 1 tablespoon mustard, yellow mustard
  • 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.

Serving size: 1 cup lentil mixture with 1 bun