I hope you guys didn’t get your fill of BBQ over memorial day weekend because today we are having vegan barbecue! If you have been eating meatless for very long, you certainly have come across jackfruit. If not, let me explain. Jackfruit is a large fruit native to Asia that when young and under ripe has a stringy, chewy texture that is considered very close to the texture of meat. It is used commonly as a meat replacement to make vegetarian dishes. One of the most commonly made jackfruit dishes is barbecue sandwiches because it mimics pulled pork very well. Today I am sharing my recipe for Classic Barbecue Jackfruit Sandwiches! Continue reading →
Right now I have a large bowl of zucchini, summer squash, eggplant, and cucumber sitting in my kitchen. It’s a true sign of summer. Ample fresh produce requires me to be on my toes with recipe ideas, so that none of it will go to waste. The best recipe will use multiple pieces of produce, two birds one stone kind-of thing. This Zucchini Burgers with Quick Pickles recipe was delicious, simple and the burgers freeze well so you can make extra for later! Continue reading →
Veggie burgers are an easy and satisfying meal to throw together. You can make them with just about any ingredient you already have. Shredded veggies and grains are popular options. My nut and seed burgers have grains along with many types of nuts and seeds making it rich with protein, not to mention flavor! Continue reading →
Soooooo…….. This is the recipe I shared with my family for Thanksgiving! Not very thanksgiving-y, but everyone loved it. We were trout fishing together for a week, and made this chipotle trout sliders recipe with fresh trout! Yum! It was served along with garlicky green beans, which is a lot more like thanksgiving.
Black and blue is a flavor combination that is hard to beat! Tangy blue cheese and spicy blackening season complement each other so well, it is a classic combination. Before I started to focus on whole foods, I would put blackening seasoning and blue cheese on frozen burgers. This homemade black and blue veggie burger is so much better, and better for you! Continue reading →
Burgers are a favorite dish in my house. I love to play with flavor combinations, and burgers make this so easy. Because it’s a burger you can fold anything into it, and top it with anything that will fit inside the bun. Tangy mustard and sweet apricot compliment one another to make a gourmet burger that’s out of this world!
Veggie burgers are a fun way that anyone can enjoy a meatless meal. Literally anything can be bound into a patty and called a burger. This means that the options are limitless! Use your favorite grains, veggies, and proteins to create a satisfying meal. Any flavor combination you can dream up is possible. These black bean and mushroom burgers have all the components that make up a good veggie burger.
When I think about turning fish into a burger, I want to see flavor. I eat a fair amount of fish. I love it, but it needs to be different sometimes. These burgers are different in so many ways. Asian style, barbecue sauce, quick pickles, ‘nough said.
I love to fish, and I always seem to have a freezer full of fish that needs to be used. Fish cakes are a traditional European dish that was made to use up leftover fish and potatoes. Today I decided to whip up this recipe to help make space in the freezer. Of course, this simply means I need to plan my next fishing trip!