Grilling Meatless Burgers

I’ve tried a lot of great meatless meats in my day, and I must say, the Herbivorous Butcher in Minneapolis has a burger that will make anyone say, “wow!”

I was able to grill these burgers, which was a huge plus. When I make bean/legume based burgers, they aren’t always grill friendly. You can tell there are some hearty ingredients keeping it all together.

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I topped my burgers with their dill havarti cheese.

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I am so lucky to live in a state with a vegan butcher shop! They do offer shipping of some of their products, so if you aren’t within driving range, there is still hope!

Vegan Lasagna with Cashew Ricotta

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As someone that still consumes dairy cheese, I forget how delicious non-dairy cheese is, especially when melted!

I made a very simple lasagna with pre-cooked noodles, a delicious pasta sauce, vegan mozzarella, and a must make layer of cashew ricotta. This meal was tasted by omnivores and given excellent feedback.

To make this lasagna, I first made the cashew ricotta. Once this was complete, I put a layer of pasta sauce down, then noodles, then ricotta, then sauce, then noodles, then ricotta, then sauce, etc.. by the time you reach a top layer (I layered about 4 times) top with the mozzarella cheese. I baked the lasagna covered at 350F for about 25 minutes, then uncovered until cheese was fully melted and pasta was cooked.

Pumpkin Fettuccine Alfredo

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This Pumpkin Fettuccine Alfredo recipe from Half Baked Harvest is serious business. While their post gives the option for a fried cheese, I skipped that part and focused on adding some greens to the dish as it’s already pretty stocked with dairy. I slightly modified the ingredients so feel free to view both versions. This is a great way to utilize a portion of canned pumpkin as I can never seem to use one can on one recipe.

I hope you enjoy this delicious meal as much as I did!

Ingredients

  • 4 tbls butter
  • 3 cloves garlic, minced
  • 1 1/2 c whole milk
  • 1 c cream
  • 3/4 c pumpkin
  • 2 c grated parmesan
  • 1/4 tsp nutmeg
  • salt and pepper to taste
  • 1 lb pasta noodle of choice – or keep it in the squash family and use the sauce over spaghetti squash!
  • 12-16 oz fresh spinach
  1. Melt the butter in a sauce pan, once browned, add the minced garlic
  2. Next, add the milk, cream and pumpkin. Whisk until everything is well combined. Simmer for 5-10 minutes, then add the parmesan (or other cheese of choice)
  3. While the sauce is simmering, cook the pasta/squash. *Note, spaghetti squash will take a pretty long time to roast in the oven. Either way, once preferred noodle is cooked, add this to the sauce
  4. Wilt spinach by setting in a strainer over the cooking pasta – or sauté spinach in olive oil
  5. Serve pasta in a bowl and top with spinach

Thanksgiving Dinner!

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Thanksgiving is one of my favorite times of year – specifically for sharing food and being thankful.

This meal is made of a Field Roast Celebration Roast which I put in a casserole dish and surrounded it with a veggie mix (potatoes, green beans, carrots, mushrooms, and onion which were coated in oil and seasoned with salt and pepper). I covered this, cooked it at 350F and occasionally added veg broth to help with the cooking of the veggies.

The mushroom gravy is from Simply Organic. I added some sautéed mushrooms which were browned in olive oil and garlic; and deglazed with red wine.

The stuffing is from Arrowhead Mills – I added sautéed celery and onion to this.

I kept it very simple this year folks! What are you serving up for your Thanksgiving meal(s)?

Mushroom Loaf

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Mushrooms – people either love them or hate them. I absolutely love them. Hence, the mushroom loaf. Tasting Table came out with a wonderful recipe for a Mushroom Loaf.

I served this to my parents and they said it tastes like Thanksgiving, aka stuffing. The downfall to my first attempt was over dicing my mushrooms – the consistency was pretty….soft. Next time, I will follow the recipe more closely and do a fine chop/dice – but don’t bring out the food processor to do this. Oops.

I love the flavor and texture of this – the oats, breadcrumbs and walnuts; along with the topping of ketchup, remind me of everything I want a “meat”loaf to be.

Have you tried any meatless loafs before? Whether you have, this one is definitely worth a try (unless you fall into the anti-mushroom category…then stick with a lentil loaf!)

Honey Sesame Cauliflower Bites

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I followed this recipe from So Beautifully Real and am in love. While I typically like roasting my cauliflower and using the sauce – sans breading – this breading is spot on.

What I also like about this recipe is you can bread it, then dress it up with whichever sauce you would like (I’m thinking hot sauce/bbq…).

Two ways I deviated with this recipe was using fresh honey and panko bread crumbs rather than rice crumbs. I think it would be equally great with maple syrup. I just happened to have a large amount of honey on hand, thanks to all of my beekeeper friends.

I strongly recommend you try this recipe!