Meatless Monday – Egg salad Sandwich edition

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!

 

Yummy Egg salad sandwich
Yummy Egg salad sandwich

 

Egg Salad Your Way

1 dozen large eggs

3/4 cup mayonnaise*

Salt and black pepper to taste

Sandwich bread, optional for serving

Optional additions:

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.

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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 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:)

 

Ingredients

  • 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

Preparation

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.