Anyone who follows me on social media knows we have been cooking up some fabulous plant based recipes over the past month. Lots of them on the grill. We have both been feeling full of energy and overall just super healthy. Neither of us have missed grilling meat on the weekends because the plant based meals have been so tasty. Generally our meals consist of whole grains, beans / legumes, vegetables, fruit and lots of spices. We avoid processed foods and refined sugars.
Here are some meals we have shared with our carnivore friends who have then asked me for the recipes - cuz it’s TASTY!
Picture compliments of Bon Appetit
Veggie burgers are super easy to make and I have a variety of recipes I make and have shared here. This one from Bon Appetit has a kick to it - and oh how I love spicy food. I do not use the suggested barbecue in this one because “me no likey”.
- 1/3 cup white long-grain rice (I used brown rice)
- 2 15-ounce cans black beans, rinsed
- 1 medium shallot, chopped
- 6 slices pickled jalapeño - I add TONS!
- 1 tablespoon prepared barbecue sauce (I don’t use)
- 1 teaspoon chili powder, preferably ancho
- ½ teaspoon ground cumin
- 1 large egg white (this is used to hold everything together - you can replace with a bit of flour)
- Kosher salt, freshly ground pepper
- 4 tablespoons vegetable oil, divided
- 6 hamburger buns
- Favorite burger toppings (for serving)
Cook rice according to package directions (you should have 1 cup cooked rice) and let cool.
Set aside ½ cup beans. Pulse shallot, jalapeño, barbecue sauce, chili powder, cumin, and remaining beans in a food processor until a chunky purée forms.
Transfer purée to a medium bowl and mix in egg white, rice, and reserved beans; season with salt and pepper. Form mixture into 6 patties about ½-inch thick; cover and chill 1 hour (this helps bind patties so they stay intact while cooking).
Heat 2 tablespoons oil in a large skillet over medium heat. Working in two batches and adding remaining 2 tablespoons oil between batches, cook patties until browned and crisp, about 5 minutes per side. Serve on buns with desired toppings. (You can do the same with a grill with aluminum foil!)
Vegan Potato Salad
I found this recipe by following @myveggiekitchen on Instagram. It was sooo delicious - and no mayonnaise required!
- Cut 8 desiree potatoes into 1 inch slices and boil til tender.
- For dressing, combine 100 ml olive oil (or less if desired)
- 1 tbsp Dijon mustard
- 1 tbsp seeded mustard
- 4 tbsp white wine vinegar
- 1 lemon juice + zest
- 4 spring onions
- 2 sprigs dill
- 3 tbsp tiny capers
- Handful chopped parsley
Stir through the cooked drained potatoes. I refrigerated for a couple hours.
GrilledButternut Squash
I made my own recipe for this one - if you can call it that!
Seed and cut the squash in slices.
Rub olive oil on the slices.
½ the batch I sprinkled some Chinese 5 Star Spice on - giving them a sweet taste.
Grill for 5-8 minutes on each side - maybe longer. The skin should be pretty black.
The squash is perfectly mushy. We ate it all week long - on tortillas with rice - even cold. So super yummy!
As mentioned, each week I make a cup or two of rice or quinoa. Usually I add some sauteed onion and garlic and as it sits in the fridge the flavors soak into the grains. Yum. If I have leftover quinoa in the fridge, we have a favorite breakfast I whip up…with 8 grams of protein from the kale, quinoa and egg! Here’s the deets.
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, finely minced (unless already in your quinoa)
- 2 large leaves of kale, finely cut into ribbons
- ½ cup cooked quinoa
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 fried egg
- 1 scallion, very finely sliced (unless already in your quinoa)
- Heat the oil and garlic over medium heat in a small skillet until the garlic begins to soften, about 1 minute.
- Add the kale and cook, stirring once in a while until the kale is wilted, about 3 minutes.
- Add in the quinoa and stir until warmed through, about another 2-3 minutes.
- Season with salt and pepper.
- Place the quinoa and kale mixture in a shallow bowl or plate, top with the fried egg, and sprinkle with scallion.
- Add a final grind of black pepper.
I’M ADDICTED!
“I’m not going to censor myself to comfort your ignorance.”
—Jon Stewart
Check out the archives!
Trash, Recipes and Mt Veeder
Meat, Karma and a Guilt Free LIfe
A Summer Party for the Girls
A Vegetarian Summer and all sorts of Fresh
