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.
I topped my burgers with their dill havarti cheese.
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!
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.
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!
- 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
- Melt the butter in a sauce pan, once browned, add the minced garlic
- 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)
- 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
- Wilt spinach by setting in a strainer over the cooking pasta – or sauté spinach in olive oil
- Serve pasta in a bowl and top with spinach
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)?
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!)
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!
1 head of cauliflower, cut into bite-sized pieces
- 1 c flour
- 1 tsp garlic powder
- 1 tsp onion
- ½ tsp salt
- 1 c almond milk
- 1 c toasted panko (set aside)
- Your favorite BBQ sauce
- Frank’s Hot Sauce
- Sweet Citrus Glaze (below)
- 1 Tbls vegan butter
- ½ c maple syrup
- 2 Tbls tamari (soy sauce)
- Juice from one lemon
- 2 tsp toasted sesame oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbls mirin
- Cornstarch mix (set this aside) ½ c warm water with 2 ½ tsp cornstarch
- Heat oven to 400F
- Whisk the dry batter ingredients together, slowly add in the almond milk
- Coat florets with batter, roll in panko, set florets on a lined baking sheet
- Bake for 25 minutes, flipping cauliflower over after 12 minutes
- While wings are baking, you can make the sauce
- In a pan, melt butter, then add remaining ingredients (withhold the cornstarch)
- Bring to a simmer, slowly whisk in cornstarch mix. Once sauce thickens, remove from heat
- Dip the wings in the glaze, return to lined baking sheet, bake for about 10 minutes, flipping after 5 minutes