I’ve never eaten a store-bought veggie burger that I thought was worth a darn. I’ve given different brands a try at different times and ever time I was disappointed. It didn’t matter the occasion or how they were cooked they all had the texture of cardboard and tasted pretty close to the same.
One of the reasons I do the Meatless Monday dishes is because everyone once in a while it’s a nice change of page. The good thing about this dish is that it not only tastes great and is filling but it can easily be adapted for those that insist that meat be part of every meal. All you’d need do is add some pulled pork or chicken and you can satisfy the meat lovers who have limited capacity for veggies. Another great aspect of this meal is once you get the basic ingredients down it would be easy to substitute other things. For example it would be easy to change out the rice for quinoa. Or maybe wild or brown rice instead of plain old white rice. Continue reading Meatless Monday: Stuffed Peppers and Tomatoes
I wanted to come up with something a little different for this Meatless Monday post. I had read several other blog posts and recipes for mushroom burgers and thought that with a little twist they would be great as a Meatless Monday salad. Back in January I attended the Fancy Food Show in San Francisco and one of the great products I came away with were some croutons from Olivia’s Croutons and I thought instead of using them as a straight-up crouton I could use them as a binder for the mushroom cakes. My thought process was to make them more like a crab cake instead of a dense mushroom patty.
For my birthday my son bought me a copy of Andrea Chesman’s The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals Continue reading Meatless Monday: Grilled Pound Cake With Peaches & Simply Marvelous Ice Cream  One of the “Meatless Monday” challenges I face is coming up with meals that actually appeal to me. When my copy of the Gordon Ramsey cookbook, Cooking for Friends So here’s my take on Gordon Ramsey’s Grilled Vegetable Lasagna. The main different between the recipe below and what I did was the vegetables were all cooked on my Weber kettle. The original recipe also uses the oven, as I did, but it could be done in the smoker or indirect on your gas or charcoal grill.
I love meat. I love the flavor and I love the texture meat gives my food. Although I have enjoyed the three Meatless Monday dishes I’ve grilled so far, I’ve missed the meat. So this week I’ve decided to give a soy product a try. An “online” friend suggested a product called Soyrizo. I love good mexican style chorizo and was a little skeptical that a soy product was going to give me the flavor and texture I wanted. I never thought I’d have a product in my house that was labeled “vegan” let alone actually eat it and enjoy it. But the Soyrizo was very good. For those with delicate taste buds, beware, Soyrizo has a bite to it. |
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and I’m going to be using this book for several upcoming Meatless Monday posts.
, arrived I was glad to find a veggie dish that both sounded good and could be done outdoors on the grill.
