Tag Archives: tomatoes

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Meatless Monday: Portobello Hot Dogs

Summer can be rough on vegans (and vegetarians), who can get stuck eating only salads, and popsicles at cookouts. Not even the baked beans are safe (they’re usually made with bacon, pork, or other animal-based additives). So what’s a rabbit-food-lover to do?

Thankfully, there are in fact plenty of options. Vegans can happily crowd around the grill and wait for delicious plant-based burgers, pulled “pork” sandwiches, and veggie dogs made out of actual vegetables instead of processed soybeans.

Are you craving a more traditional “veggie” dog? Finding a decent veggie hot dog is no easy task, so why not save some time—and your taste buds.

No worries, you can grill up the next-best-thing with portobellos. The mushrooms, sliced in strips, grill more evenly and faster than a plain portobello burger, and with all the fixings, you’ve got yourself a classic dog in minutes.

Try out this simply vegan recipe at your next outdoor party. 

Portobello Hot Dogs

 

Ingredients 

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon yellow mustard
  • salt & pepper
  • 2 large portobello mushrooms, sliced into 4 long slices each

Fixings:

  • ½ cup red onion, chopped
  • ½ cup chopped tomatoes
  • squeeze of lime
  • salt & pepper
  • mustard
  • 4-5 hot dog buns
  • optional: ketchup on the side
  • optional: 1 serrano pepper, thinly sliced

Instructions

  1. In a small bowl, mix together the chopped red onion and sliced tomatoes. Add a squeeze of lime, salt and pepper. Stir and set aside.
  2. Preheat your grill or grill pan. 
  3. In another small bowl, mix the marinade ingredients together (olive oil, balsamic, mustard, salt & pepper), and brush onto the portobello slices until they’re coated.
  4. Grill mushroom strips on each side until grill marks form and mushrooms are tender and juicy (about 3-4 minutes per side). 
  5. Place 2 mushroom slices into each hot dog bun. Top liberally with onion & tomatoes, some serrano slices, and mustard.

Recipe from Love and Lemons

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Meatless Monday: Grilled Zucchini Hummus Wraps

One of the best things about this recipe is how versatile it is. You can change up the veggies based on your personal preferences. Don’t have kale? No big deal, just use spinach! Better yet, just use whatever fresh produce you have on hand! But don’t skimp on the hummus. The hummus is what makes the whole wrap come together so nicely. 

 

These wraps make a great weeknight meal, packed with nutrition and protein.  Make a double batch to keep in the fridge for the next day’s lunch.

Grilled Zucchini Hummus Wraps (Serves 2)

Ingredients:

  • 1 zucchini, ends removed and sliced
  • 1 Tbsp. extra virgin olive oil
  • 1 tomato, sliced or handful of cherry tomatoes
  • ⅛ cup sliced red onion
  • 1 cup kale, spinach, or other favorite greens (stems removed)
  • 2 slices non-dairy cheddar cheese
  • 2 large tortillas
  • 4 tablespoons hummus 
  • Salt and pepper to taste (optional)

  • Instructions:

  1. Heat a skillet or grill to medium heat.
  2. Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
  3. Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes
  4. Set zucchini aside.
  5. Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
  6. Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, ½ cup kale (or spinach), onion and tomato slices.  
  7. Wrap tightly and enjoy immediately.

Recipe adapted from: Maebells.com

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Meatless Monday: Spicy Red Lentil Soup

Although most vegetable soups don’t leave you feeling full very long, this one will. By using red lentils as a meat substitute, this flavorful and nutritious vegetable soup is packed with protein and fiber (which will leave you feeling full for quite some time).

Spicy Red Lentil Soup
Servings: 5-6 cups

Ingredients

1 tsp coconut oil (or other oil)
2 large garlic cloves, minced
1 sweet onion, diced
3 celery stalks, diced
1 bay leaf
1 &1/4 tsp ground cumin
2 tsp chili powder
1/2 tsp ground coriander
1/4-1/2 tsp smoked sweet paprika, to taste
1/8 tsp cayenne pepper, or to taste
1 (14-oz) can diced tomatoes
5-6 cups low-sodium vegetable broth, more if desired
1 cup red lentils, rinsed and drained
Fine grain sea salt and pepper, to taste
2 handfuls of spinach, torn

Instructions

1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.

2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.

3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.

4. Stir in spinach and season to taste adding more spices if you wish.

5. Enjoy!

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Recipe from Oh She Glows

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Meatless Monday Appetizer: Deviled Tomatoes

These deviled tomatoes are a completely vegan rendition of deviled eggs! The combination of chickpeas, nutritional yeast, and vegan mayo add up to a fairly egg-like flavor and consistency. And these are even easier to make than the originals. I guarantee that your family & friends will love them!

Servings: Makes 16 or more

Ingredients:
15- to 16-ounce can chickpeas, drained and rinsed
1/3 cup vegan mayonnaise (Soy-free Veganaise)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
2 teaspoons yellow mustard, or more, to taste
1 teaspoon curry powder, or more, to taste
Pinch of ground cumin, or more, to taste
Salt and freshly ground pepper to taste
2 tablespoons finely chopped chives or scallion
8 to 10 ripe plum (Roma) tomatoes or other small tomatoes
Paprika for topping
Shredded romaine lettuce or baby greens, optional

Instructions:
Combine the chickpeas, mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, and cumin in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don’t puree—leave a little texture. Add the chives or scallion through the feed tube and pulse on and off a few times to whirl in. Then season to taste with salt and pepper. I also add approximately 2 teaspoons of cubed, pickled relish.

If you don’t have a food processor, simply mash the chickpeas well in a bowl, and stir in the mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, cumin, salt, pepper, and chives.

Cut the tomatoes in half and scoop out the seedy center with a spoon. You’ll be left with a neat shell (save what you’ve scooped out for another use, such as blending into a juice or sauce).

Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika. Arrange on a platter atop a bed of romaine lettuce or baby greens.

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Recipe adapted from VegKitchen