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!
Scrambles are one of my favorite ways to use tofu. I enjoy the simplicity and endless creative possibilities. You can do a Mediterranean version with sun-dried tomatoes and Kalamata olives; or a Mexican version with black beans and avocado; or whatever you have on hand that sounds good!
An important part about tofu is pressing it and seasoning it well. With scrambles, I’ve found that you don’t have to spend too much time pressing, as I cook it down in my skillet until most liquid has evaporated.
Seasoning is a must. Make sure to use turmeric (this will provide a beautiful color), nutritional yeast, salt (I sometimes use Black Sea salt, it has a nice egg-like flavor), onion powder, and pepper.
For the basic breakfast scramble today, here is what I used…
- 1 block tofu, extra firm, drained and/or lightly pressed
- Olive oil
- 1 clove garlic, minced
- 1 red pepper, diced
- 1/2 small onion, diced
- A couple of handfuls of spinach
- 1 Tbls nutritional yeast
- 1 tsp turmeric
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Sauté the onion and red pepper in olive oil for several minutes. Add the garlic and spinach, cook for a few more minutes. Make sure you cook any excess water out from the spinach. Transfer to a bowl, set aside.
- Pour olive oil in the same pan, break the tofu into crumbles. Cook for a few minutes until most of the water has evaporated. Next, add the spices. Make sure everything is well incorporated. If you need to add a little more oil or water, feel free to do so. When the spices merry with the tofu, give it a taste and adjust with seasonings as necessary. Add the veggies with the tofu.
Upton’s Naturals makes some seriously delicious plant based protein. I had yet to try their “chick seitan” style and I thought it would go great with an Asian inspired stir-fry. I referred to Isa’s BBQ sauce, but was short on a few ingredients so I jazzed it up in my own way. I was also reluctant to put peanut butter in a BBQ sauce – but by thinking Asian-fusion, I was able to balance some of the flavors out. This is a meal you could easily make in 30 minutes – the most time consuming part was simmering the sauce down.
Asian Peanut BBQ Sauce:
- 1/2 cup vegetable broth
- 2 Tbls pure maple syrup
- 2 Tbls agave
- 2 Tbls tomato paste
- 1 Tbls peanut butter
- 1 Tbls tamari or Bragg’s Aminos
- 1 Tbls apple cider vinegar
- 1 Tbls dijon
- 1/2 tsp liquid smoke
- 1/2 tsp-1 tsp fresh or powdered ginger
- Simmer the above ingredients in a sauce pan over low heat. Reduce down until the sauce has reached a thick, saucy consistency.
I’ve been working on a cooking class that features plant based protein. This Garlic Balsamic Glazed Tempeh was awesome! I served it with a side of couscous which is topped with oven-roasted green beans and mushrooms. I then dressed the dish with truffle infused balsamic. I may have gone a bit overboard with balsamic. You can definitely substitute other flavors and sauces, such as barbecue or ketchup.
Now, I ask you friendly viewers, what are your favorite plant based proteins? Some of mine include marinated tempeh, tofu (scrambles and eggless salads), chickpea sloppy joes, and desserts using soft tofu as the filling.. I would love to hear some ideas from you that I could incorporate into my upcoming class!
Garlic Balsamic Glazed Tempeh
- 8 oz tempeh
- 2 cloves garlic, minced
- 1/4-1/3 c balsamic vinegar (start with less, unless you are really looking for that balsamic flavor)
- 3 tsp tamari or Bragg’s Aminos
- 1 Tbls maple syrup
- 1 Tbls olive oil
- pepper to taste
- Steam the 8 oz block of tempeh in a skillet until water is evaporated (I fill enough water in the pan to cover 1/3 to 1/2 of the block of tempeh)- this takes about 10 minutes. I like to steam my tempeh before cooking with it because it opens up the protein which helps the marinade process. Tempeh can also have a strong, fermented taste, and steaming can help soften that flavor
- Let the tempeh cool until you are able to handle it, then cut it into desired shapes. To make the small triangles, I cut the 8 oz square into 4 triangles. I then cut those triangles in half (width wise) and then in half lengthwise.
- In a bowl, whisk together garlic, vinegar, tamari, maple syrup, olive oil and pepper
- Add the tempeh in a pan/dish where you can lay them all flat – I fit them easily into an 8×6 Pyrex. Cover the tempeh with your marinade. Let this sit overnight, then flip them in the morning
- In the evening – or whenever you’re ready to bake these, preheat your oven to 350F. Cover your pan/dish with foil, bake for 15 minutes; uncover and bake for 20 minutes or until the liquid has been absorbed
This recipe comes from Alon Shaya, courtesy of Food52. While I did not make the whipped goat cheese that is supposed to accompany the cauliflower, I did make a sun-dried tomato sauce that I wanted to eat with a soup spoon. I simply simmered some sun-dried tomatoes in some fresh cream. Once the cream went down in size by a third, I puréed the cream and tomatoes and added some garlic, salt and pepper. You could easily make this meal vegan by using a non-dairy creamer in place of the fresh cream.
I absolutely love the idea of roasting a whole head of cauliflower. This is such a beautiful dish that is so satisfying, you won’t be able to resist seconds.