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 →
Hot dogs were one of my favorite foods to eat during the summer as a kid. My mom would always have them in the house by keeping a stock of frozen dogs. I didn’t even bother to heat them up!! Boy life is different now. Good different. Vegan grilled carrot dogs different. Seriously, these carrot dogs take me back to my childhood. I can gobble up a whole plate of them! Continue reading →
Is any body else on a total mushroom kick right now? I am just realizing that my last two recipe posts also had mushrooms in them, Two Potato Hash with Mushrooms, and Mushroom Lentil Bolognase. Mushrooms are the kind of food that you either love or hate, and I love them. In my opinion, they are best when sauted, like in today’s Mushroom Swiss Sandwich Melts with Arugula recipe! Continue reading →
I have been eating a mostly vegetarian diet for a little over five years. One of the things I find myself easily doing is eating a lot of carbohydrates. I get plenty of protein too, but when you are searching for substitutes in a dish like sloppy joes, carb-heavy fillers can become the easy choice. I finally upgraded my lentil and bulgar sloppy joes recipe, focusing on getting a serving of veggies instead of carbs. Lentil cauliflower vegan sloppy joes are just as tasty, and help me to focus on eating more vegetables! Continue reading →
When I first started trying meatless meals, I loved tofu, and disliked tempeh. There are lots of folks out there that don’t like tofu, but I wasn’t never one of them. Tempeh has taken some time for me to figure out how to prepare properly. Tempeh is a fermented soybean cake that has a unique flavor, unlike tofu which must be flavored. The nutty flavor of tempeh works well in these tempeh gyros with cucumber tzatziki. This recipes has completely changed my mind on tempeh! Continue reading →
After I signed up for my CSA, I was excited for weeks to pick up my first bag of produce. Sometimes life can get a little crazy around here, however. When the day came for my first pickup, I was at the mechanic and totally blew it off. The kind folks that run the CSA called and told me I could pick it up at the farmers market that evening. But as life goes, the market got rained out and they weren’t there when I got there. Continue reading →
It’s time for Po’Boys my friends! The Po’Boy is a Louisiana style sub sandwich that can be as creative as you are. Po’boys got there name from a restaurant in New Orleans during a local factory strike. The restaurant served free sandwiches to the “poor boys” that were on strike. My shrimp po’ boys with zingy slaw is a traditional take on the sandwich, having fried seafood and dressed with coleslaw! Continue reading →
Every time I am in the store and see all the pre-made packages of food, I say to myself, I can make that! No package necessary. This was my inspiration to make sloppy joes. I did not grow up eating sloppy joes, probably because I was too picky of an eater as a kid! Someone should have told me how fun they are to eat! Continue reading →
As far as fish sandwiches go, this one is pretty classic. As I did my research for creating this recipe, I found that traditional crispy fried fish with slaw is really the way to go. It just works so well, don’t fix it if it’s not broken (I say that, but I will still try, sigh…life as a food blogger). If you’re not a huge fish fan, or eat a lot of it like I do, this sandwich is a great way to consume more fish without feeling like you are… it’s just a sandwich!
Happy 4th of July! This Independence Day don’t leave your vegetarian friends out of your menu planning. This sandwich is simple enough that it can be prepared in your backyard, or a gathering at the park. Enjoy it while celebrating our country’s independence, watching fireworks, and of course, grilling!
Quality ingredients are what shine through in this dish. Crusty caibatta bread (pictured below right) makes a ideal delivery system for perfectly grilled veggies. My veggies of choice are zucchini and mushrooms. Use a grill topper to keep veggies from slipping through the grill rack, like I did with my mushrooms (pictured right). Additional veggies are also great to much on while you grill, like the stray carrot that I hadn’t eat yet before this photo was snapped. Play around with your vegetables of choice, or if hosting a party, have multiple options available for guests to choose from.