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
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 get asked for this recipe every time I make it and post pictures of it. My recipe for my vegetable lasagna is the same as the recipe for my turkey lasagna. I make one or the other at least once every 4 months:) My instagram and twitter @phnewfula the store instagram is @shophappymango
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 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.