Category: Vegetarian

No comments

Grilled Romaine Lettuce

  By , ,

Grilled Romaine Lettuce

Grilled romaine has an excellent flavor and it compliments many dishes. Not only is it easy to make but it’s also quick to cook. You can put these on the grill while you cook some chicken or fish and have yourself an excellent meal combo. If you have leftovers, you can eat them cold the next day. And one thing you must do is add the grated cheese on top. That just takes it to another level!

Ingredients

  • 3 romaine hearts
  • 1 lemon
  • 3 tbs olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 oz romano cheese

Print This Recipe Print This Recipe

Directions

First, preheat the grill at a medium heat and clean the grill grates when hot.


Next, slice each heart of romaine in half lengthwise. Brush both sides with olive oil. Salt the inside with kosher salt.


Place each romaine half open side down onto the grill and cook for 5 minutes with the lid open. After 5 minutes, flip over all romaine hearts and cook for another 5 minutes. Use tongs to check for softness and remove the romaine hearts when they become less stiff.


Squeeze some lemon on the inside area of the romaine hearts. Sprinkle with kosher salt and cracked black pepper. Finally, top with fresh grated Romano cheese.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Green Bean Casserole

  By , ,

Green Bean Casserole

Green bean casserole is the standard side dish to all your holiday meals. For this recipe we ditch the usual Campbells cream of mushroom soup and instead make cream of mushroom from scratch. It’s easier than you may think and the flavor is 100 times better. And if you love mushrooms you can mix around various types like white and baby Bella for additional flavor. This recipe is divided up so that you can prep the green beans and mushroom sauce a day or two ahead of the meal. Simply put it all together, put it in the oven and bake yourself an amazing side dish that everyone will love (except for green bean and mushroom haters).

Ingredients

  • 2 pounds green beans
  • 1 white onion
  • 3 cloves garlic
  • 8 oz white mushrooms
  • 8 oz baby bella mushrooms
  • 3 sprigs fresh thyme
  • 2 cups heavy whipping cream
  • 1 cup chicken broth
  • 2 tablespoons flour
  • 6 tablespoons unsalted butter
  • 1/4 teaspoon black pepper
  • 6 oz French’s crispy fried onions

Print This Recipe Print This Recipe

Directions

First, wash then trim the ends off the green beans. Cut the large beans in half. Bring 4 quarts of water to a boil and boil the beans for 4 to 5 minutes. Drain the water from the beans then transfer the beans to a large bowl filled with ice water to stop the cooking process. The beans should be partially cooked and still crunchy but not stiff. Once cooled, remove the beans from the ice water and place them on a rack with paper towels and let them dry for at least an hour.

Sauce instructions

First, dice the onion into small bits. Mince the garlic cloves. Wash then slice the mushrooms into thin slices. Pull the thyme leaves from the stems and dice the leaves. Next, melt the butter in a large skillet on medium high heat. Add the onion, garlic, mushrooms then stir frequently and cook for about 5 minutes. Add the thyme, black pepper, then the flour and cook for another minute. Add the chicken broth and reduce the heat to medium. Add the cream and cook for another 25 minutes or until the sauce thickens.

Baking instructions

Preheat the oven to 350F. Add the beans to a large baking dish. Pour in the mushroom cream sauce and mix the beans to coat them in sauce. Mix in half the container of crispy onions, then mix everything together. Pour the remaining crispy fried onions on top of the beans. Bake uncovered for around 30 minutes.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Beyond Impossible Burger

  By , ,

Beyond Impossible Burger

The burger world is changing with new products on the market. This doesn’t mean the end of beef burgers as some vegans would hope for, but it does add new options that were previously unavailable. You can choose to ignore the rise of plant based burgers or you can embrace them full on with this recipe. Here we answer the question of what happens when you combine a plant based beyond meat burger with the Impossible plant based burger. And hey why stop there? Let’s keep the animal free theme going by using plant based cheeses and of course plant based buns. You should watch this video and take a look at this amazing double stack burger made entirely of plants. If this doesn’t convince you that plant based burgers are a legit thing, then tell us why in the comment section.

Ingredients

  • 2 Beyond Meat Burgers
  • 2 Impossible Burgers
  • 2 Slices Parmela Sharp Cheddar
  • 2 Slices Daiya Cheddar
  • 8 Dill Chip Slices
  • 1 White Onion
  • 1 Beefsteak Tomato
  • 1 Iceberg Lettuce
  • 2 Burger buns
  • Ketchup
  • Mustard

Print This Recipe Print This Recipe

Directions

First, grill the beyond meat and impossible burgers as you would cook a beef burger. Use a low to medium heat and cook about 5 minutes per side. When they reach 165 F place them on the top grill rack.


Add cheese on top of the burger patties then close the lid and continue to cook for about 2 minutes. When the cheese melts, stack 2 patties on a burger bun.


Add pickles, sliced onion, sliced tomato, lettuce ketchup and mustard.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Detox Weight Loss Soup

  By ,

Detox Weight Loss Soup

And after a year of COVID and lockdown many of us have put on a few extra pounds. Sometimes soup is all you need, and this recipe will help to nourish and clean out impurities. And hey, maybe you will drop a few pounds too! You can follow this recipe as is or you can easily modify it with any vegetables that you like. If you make changes, try to include beans of some kind. They give you a hearty protein that helps you to feel full.

Ingredients

  • 2 – 32 oz vegetable broth
  • 4 cups water
  • 4 celery sticks
  • 4 carrots
  • 2 small spanish onions
  • 1 leek
  • 4 cups (3 large leaves) fresh kale
  • 2 cups chopped mushrooms
  • 4 cloves garlic
  • 1 can cannellini or small white beans
  • 1 lemon juiced
  • 1 zest of full lemon
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme

Print This Recipe Print This Recipe

Directions

First, add olive oil to a large stock pot and heat on medium high. Next dice the onion, carrots, and celery and cook for about 10 minutes until the onions are translucent.

Wash the mushrooms, chop them slightly into smaller bits, then add to the pot. Mince the garlic and add to the pot. Stir for several minutes, then add the zest of one lemon.


Add the vegetable broth, water and juice from the lemon. Slice and wash the leeks and add them to the soup. Remove the stems from the kale then chop the leaves into small bits. Add the kale to the pot then set the heat to high.


Allow everything to boil for 2 minutes then turn down the heat to low. Cover and cook on low for 1/2 hour. Add the beans and continue to cook for 1/2 hour to 2 more hours. Add salt and pepper to taste.

Print This Recipe Print This Recipe

Watch How To Make This Recipe