Meatless Monday: Gardein Veggie Burgers with Asian-Inspired Slaw

I recently was given a chance to try out some of Gardein’s meatless specialties, and wow, I really like them! I love how easy they are to make, the variety of products they offer (their products are all vegan and kosher AND they also have some gluten free offerings) and the nutrition info on them (for example, this veggie burger has 3 g. fiber, 5 g. protein and 6% of my daily iron).

Anyway, Memorial Day is coming up and that means it’s nearly the unofficial start to summer! Which means it’s also time to get those grills out (B bought a grill recently, too) and cook up some fun summer meals. Here’s a fun way to enjoy some veggie burgers – with a twist!

Gardein Veggie Burgers with Asian-Inspired Slaw

Here’s what you need:

  • 4 Gardein Garden Veggie Burgers
  • ½ lb. coleslaw mix
  • ¼ cup almond (or peanut) butter (NOTE: I make my own so it’s a little more watery than the kind you’d buy at the store. If you buy any kind that’s not natural and it’s thick, you may need to microwave it a bit to loosen it up)
  • 1 teaspoon freshly grated ginger
  • 3 Tablespoon soy sauce
  • 1 Tablespoon honey (for vegan, use pure maple syrup)
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon Sriracha sauce (or more) to taste
  • 1 Tablespoon chopped honey roasted peanuts (optional)
  • 4 hamburger rolls (I like using challah buns)

Here’s what you do:

  1. Make the Asian-inspired slaw. This is SO easy.  To do so mix almond butter through Sriracha in a bowl with a whisk, or a jar. I like to use a jar and then just shake it up until combined. This will be your dressing.
  2. Pour dressing over the coleslaw mix.  Mix well so cabbage and carrots are coated in dressing. Let sit at room temperature.
  3. Prepare burgers according to package directions. I like mine grilled or cooked on the stove top.
  4. Assemble burgers by placing the Garden Veggie Burger patty on the bottom of the bun and top with the slaw. Cap each burger with a bun top. Serve immediately.

Optional: Serve with sweet potato fries with Sriracha mayo (recipe). It’s not vegan but you can use a vegan mayo if you like.

Some questions for you:

  • Do you like veggie burgers?
  • What’s your go-to meatless grilling recipe?

Disclosure: I was given samples of Gardein’s meatless entrees to try out. All reviews and views are my own.

Linking up with Meatless Monday.

 

Ladies Craft Beer Society Takes on Pickling (Weekend Update: How to Make Pickles)

This Saturday was our monthly Ladies Craft Beer Society. For those of you who need to catch up, each month I meet with a few lady friends for a few craft beer drinks, and a new craft. (B calls this my witchcraft society … ’nuff said) This month’s craft was pickling! I don’t know if it counts like a craft or not, but it was definitely something I was pumped for.

For you Portlandia fans, here’s what I was thinking about all week:

We had it at the lovely home of Cuoghi – she has a great kitchen and knows how to entertain. I wish I had taken a photo of all the glorious food she prepared – brown butter nectarine bars, two different quiches, homemade hummus, homemade ice cream sandwiches for dessert. So. Good. Oh, and some delicious frozen strawberry lemonades  made with the lemon vodka we’d made at a previous LCBS.

frozen vodka strawberry lemonades

ice cream sandwiches

all the igredientsWanna make some delicious pickles? Here’s what you do. First we all made the pickling spice, which was a combination of 1/2 cinnamon stick (crushed), 2 whole cloves (crushed),   2 dried bay leaves,  2 T mustard seeds, 2 T whole coriander seeds, 2 T black peppercorns, 2 t whole allspice,  2 t dill seeds, 2 t caraway seeds and 2 t chili flakes. Combine everything in a jar – easy peasy!

1

Then we made the pickles. She had prepared recipes for both dill and bread & butter, but the dill were more my kind. Here’s what we did:

2

Refrigerator Dill Pickles

Here’s what you need:

  • 6-7  kirby or pickling cucumbers
  • 1 c white vinegar
  • 3/4 c water
  • 2 T kosher salt
  • 1 T pickling spices (above)
  • 3-4 fresh dill springs or 2 tsp dried
  • optional: 2-3 chopped garlic cloves, chile flakes, sliced jalapeño, you can add another teaspoon of dill seeds if you like them really dilly

Here’s what you do:

  1. Cut up cucumbers and put in clean jar.
  2. Add optional items. I made one with garlic and sliced jalapeño and one regular.
  3. In a medium sauce pot, put everything else stir, bring to boil so that salt is dissolved, pour over cucumbers, seal jar.
  4. Let sit out for about an hour, then refrigerate.  They’ll be ready in about 24 hours! Enjoy 🙂
pickling

ladies pickling!

The finished product - spice, pickles and pickled jalapeños

The finished product – spice, pickles and pickled jalapeños

And that’s it for my weekend update! Coming up next .. a race recap from the half marathon I ran on Sunday. Guess what – another PR!

Meatless Monday!

Some questions for you:

  • What’s something delicious you made or ate this weekend?
  • Have you ever made pickles?
  • What’s something fun you like that’s pickled?

Meatless Monday: Lomein Zoodles

If you read my blog, you know I’m a lover of my zoodler (aka spiralizer). I love making zoodles and sharing the love with friends.

In my effort to try every single zoodle recipe there is – and share zoodles with friends – I had my friend Cuoghi over for Meatless Monday and we made a version of this recipe. It was her first time trying zoodles and I think she’s hooked!

Here’s our minor tweaks.

Lomein Zoodles

Vegetarian Lomein Zoodles

Serves 4

Here’s what you need:

For the noodles

  • 3-4 zucchini (I used 3 regular zucchini and one large yellow squash)
  • 2 Tbs canola oil
  • 2 cloves garlic, finely diced
  • 2 tsp fresh ginger, diced
  • 1 head of broccoli, chop the florets up
  • 1 cup snap peas
  • 1 red bell pepper, sliced into 1/2 inch long strips
  • 1 cup edamame, cooked
  • 1 head bok choy, white and greens chopped
  • 2 large carrots, sliced into rounds
  • 2 tsp sesame seeds, for garnish
  • 1 tsp red pepper flakes

For the sauce

  • 1 1/2 Tbs sesame oil
  • 1/4 cup low sodium vegetable broth
  • 2 Tbs soy sauce
  • 3 Tbs hoisin sauce
  • 1-2 Tbs corn starch
  • 1-2 tsp sriracha (to taste)

Here’s what you do:

  1. Prepare the sauce. Combine all sauce ingredients, whisk together until cornstarch is evenly dissolved. Set aside.
  2. Semi-blanch broccoli and carrots – boil for about 2-3 minutes until just softened, then remove and add to a colander to remove excess water.
  3. In a very large skillet or wok over medium heat add in canola oil.
  4. Add red bell pepper and white stems of bok choy into skillet once oil is heated up. Cook for about 3-4 minutes until just softened.
  5. Add in garlic, ginger, red pepper flakes, snap peas, carrots and broccoli.Cook all the vegetables for 3-5 minutes until they all start to soften.
  6. Add in squash noodles, green leafy part of bok choy, edamame and the sauce prepared in step 1. Cook until squash noodles are covered with sauce and softened to your liking, about 3-5 minutes.
  7. Garnish finished dish with sesame seeds. Add additional hot sauce or sriracha as needed.  Enjoy!
3 bowls, plated

3 bowls, plated, with chopsticks

Lomein Zoodles - ictw

leftover zoodles for lunch the next day

leftover zoodles for lunch the next day!

Some questions for you:

  • What’s your favorite Chinese food dish? I love all dumplings. B likes lomein so this dish was definitely a winner with him!
  • What’s your favorite spiralizer recipe?
  • Chopsticks or fork? Chopsticks all the way! 

It’s been a while, but I’m joining the Meatless Monday linkup with Tina Muir and Confessions of a Mother Runner and The Fit Foodie Mama.

 photo MM new 2_zpsndxbaium.jpg

 

 

 

Meatless Monday: Zoodles with Spicy Asian Peanut Sauce

I can’t stop making zucchini noodles. Seriously, I love my zoodler (okay I guess the correct term is spiralizer). It’s so easy to use and makes cooking vegetables SO MUCH FUN and getting B to eat veggies SO EASY. Spoiler – if you read my blog often you know that B is not my child; however, in the past few years he’s gotten much better about eating vegetables. One of the ways? Creative usage of veggies. And this recipe definitely counts. I mean, who doesn’t love oodles of peanut buttery sauce with their noodles (see what I did there?)… now, just substitute with zucchini and it’s even better!

Want a Thai-inspired, delicious meatless meal? Here you go. Oh, and while we were eating this, B said, “What’s in this sauce? I would definitely eat this again.”

Zoodles with Spicy Asian Peanut Sauce

Zoodles with Spicy Asian Peanut Sauce

Makes 2-3 servings.

Here’s what you need:

  • 2 Tablespoons vegetable oil
  • 1 shallot, diced
  • 3 medium zucchini, spiralized into zoodles
  • 1 large carrot, spiralized
  • 1/4 cup chopped peanuts, for garnish
  • 1/4 lime, for garnish (optional)

For the sauce:

  • 1 garlic clove, minced
  • 5 Tablespoons of peanut butter
  • ½ lime, juiced
  • 4 Tablespoons soy sauce
  • 1 teaspoon freshly ground ginger
  • 1 teaspoon honey
  • ¼ – ½ teaspoon red pepper flakes
  • 1-2 Tablespoons water, to thin out the sauce somewhat

Here’s what you do:

  1. In a large bowl, whisk together garlic, peanut butter, soy sauce, lime juice, ginger, honey and red pepper flakes. Add water if needed to thin out the sauce – should be a thin paste. The zucchini will thin out the sauce even more later. Set aside.
  2. Heat a large skillet to medium heat. Add oil and diced shallot and saute for 4-5 minutes or until translucent and fragrant.
  3. Turn down heat and add in zucchini and carrot noodles. Stir fry for 3-4 minutes or until zucchini is heated through and at the texture of your liking  – B likes his zoodles somewhat softened and not as al dente so I cook mine for about 4-5 minutes.
  4. Remove noodles and add to the large bowl with the sauce.  Toss until noodles are well-coated.
  5. Serve and garnish with peanuts. Enjoy!

Zoodles with Spicy Asian Peanut Sauce

Interested in a not-so-meatless version? I added shrimp to B’s dish and cooked them with the shallots first before adding in the zucchini. See?

B's version!

B’s version!

For more posts on my love for zoodles and some recipes, here you go: https://icrashedtheweb.com/tag/zoodles/

Some questions for you:

  • Do you have a spiralizer yet? What do you make with it?
  • What’s the best vegetarian meal you’ve eaten lately?

Join this Meatless Monday linkup!

http://tinamuir.com/honey-lime-3-bean-dip/

Meatless Monday Linkup!

Slow Cooker Butternut Squash Bean Chili

I don’t know about you, but where I am is JUST starting to feel like spring! This past weekend was gorgeous, it’s supposed to be 60 today … but the past few weeks have been pretty chilly for April! We still have had a few chilly days, a few cold nights, and even some frosty mornings. That being said, I am trying to embrace it. So yes, we’re still eating soups, chilis and other wintry foods. Truth be told? I love chili and hot soup all year round so at least food-wise, I can’t complain.

Looking for a meat free chili that you can set and forget about? Here you go! I made this chili in the crockpot one night when I knew we’d only have 30 min to prepare and eat dinner … and since I like to sit and enjoy a meal, I knew I wanted to spend the 30 minutes eating (and not cooking/cleaning). This was the perfect solution, and even B enjoyed his meatless bowl! Just in time for Meatless Monday, here’s a slow cooker vegetarian chili you can enjoy.

slow cooker butternut squash %0Abean chili (3)

Slow Cooker Butternut Squash Bean Chili

Here’s what you need:

  • 1 medium butternut squash, peeled and cut into cubes
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 2 red bell peppers, diced
  • 2 jalapeno peppers, sliced
  • 1 cup cauliflower, diced
  • 1 (28 ounce) can diced tomatoes with green chilis
  • 1 (8 ounce) can tomato sauce (or even better, homemade!)
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can of kidney beans, rinsed and drained
  • 2 Tablespoons ancho chile powder
  • 1-2 Tablespoons ground cumin (to taste)
  • 1 tsp cayenne pepper or more (or to taste)
  • hot sauce (I like cholula) to taste
  • Optional toppings: Greek yogurt, cheese, avocado, cilantro, more hot sauce

Here’s what you do

  1. Place all the diced and chopped veggies in the crockpot (squash, onion, garlic, peppers, cauliflower).
  2. Cover veggies with canned tomatoes, sauce, beans and spices (chili powder, cumin, cayenne pepper).
  3. Set crock pot on low for 7-8 hours. Add in hot sauce before serving and when plated (or bowled)? add your additional toppings! I love topping mine with cheese and avocado (vegetarian) or just avocado (vegan).

slow cooker butternut squash bean chili in the crockpot

Some questions for you:

  • How do you like your chili? Meaty? Beany? Tons of veggies?
  •  Do you have any good vegetarian crockpot recipes?

Joining this Meatless Monday linkup again!

Meatless Monday: Zoodles with Spinach Basil Pesto

I love my spiralizer. Have I told you that lately? Okay, I did just last week … But seriously, I’ve even written an ode to my spiralizer.

I love my zoodler.

It makes cooking so much fun.

I feel like a kid.

There you have it – my haiku to my spiralizer. There’s just something about it that makes cooking so much fun and reminds me of when I was a kid playing with play dough and making mystery meals … you know what I mean? Now that that’s off my chest (#awkward), here’s a quick and easy recipe that I made last week for St. Patrick’s Day- a super green, yet healthy, vegan dish for B and me. Sorry, I’m Italian and we had already had corned beef on Sunday  – so for the holiday it was super green noodles.

zoodles and pesto

Zoodles with Spinach Basil Pesto

Here’s what you need:

  • 2 medium-to-large zucchini
  • 1 large garlic clove
  • a large bunch of basil – about 3/4 cup
  • 1/2 cup spinach
  • 1/4 cup toasted chopped or slivered almonds (toasting them brings out a nutty flavor)
  • 3-5 Tablespoons extra virgin olive oil (depending on how thin you like your pesto – I like mine a little thicker so I use less olive oil)

Here’s what you do:

  1. Using your zoodler (okay, or spiralizer) cut your zucchini into fun noodle-like pieces. When done, I put my zoodles in a pile on the cutting board and like to cut them in 1/3s or 1/2s so the pieces aren’t so large. Set aside.
  2.  Add garlic, basil and spinach to blender or food processor. I use my food processor and it works just fine. Mix well.
  3. Add in toasted almonds, continue to blend until a thick paste forms.
  4. Add in olive oil, one tablespoonful at a time and continue to blend until paste becomes somewhat creamy. Add in any extra salt, garlic, basil or olive oil to taste, as necessary. Mine makes about 1/3 cup pesto, which is perfect for this recipe. You could probably use a little less pesto but I like my zoodles coated!
  5. In a pan over medium heat, toss zoodles with pesto and heat for about 3-5 minutes or until just tossed and warm. Enjoy! Makes two healthy dinner portions.

Top with any of your favorite toppings – I like mine with parmesan cheese (not vegan), diced tomato, more fresh basil and even sometimes sautéed onions.

I’ll definitely be sharing more zoodle recipes soon – I’ve already made shrimp zoodle scampi, zoodles with homemade tomato sauce … and even used my spiralizer on sweet potatoes to make curly sweet potato fries!

Some questions for you:

  • What’s the next Meatless Monday recipe you have planned? I’m joining with this MM linkup and of course checking out MeatlessMonday.com for ideas!
  • Zoodler fans – what zoodle recipe should I make next? This is my second one shared in a week.
  • How do you make your pesto? I typically use basil, olive oil, parmesan cheese and pignoli nuts, so this is a different version for me! 

Meatless Monday: Slow Cooker Spinach and Chickpea Coconut Curry

As much as I’d love to be, I’m not reallllly a meal planner. I’d love to have each day of the week’s dinners mapped out by Sunday, but it just doesn’t happen that way. And when I do try, something happens to get in the way- an unplanned happy hour turned into dinner, an invite to a basketball/baseball game, working late, etc. So as much as I love my slow cooker, it doesn’t get used NEARLY enough because it involves planning ahead.

So if you are able to plan ahead and are looking for a delicious Meatless Monday dish and enjoy curry, I highly suggest you make this. B liked it so much, he took leftovers for lunch the next day! (confession – he may have had some chicken alongside his …)

Note – I normally am opposed to crockpot meals that require ANY on-the-stove prep. I mean, what’s the point of using the slow cooker if you have to cook something first? That being said, I don’t alway enjoy onions made in the crockpot, which is why I cooked them ahead of time. I find onions in the crockpot sometimes get rubbery or taste funny – if you disagree, I’m sure you could make this without the extra step of sauteeing them first.

Slow Cooker Spinach and Chickpea Coconut Curry - icrashedtheweb

Slow Cooker Spinach and Chickpea Coconut Curry

Here’s what you need:

  • 2 tsp olive oil
  • 1 yellow onion, chopped
  • 1-2 Tablespoons curry powder (add more if you prefer more heat-I did about 1.5 TBS)
  • 1 teaspoon fresh ginger, peeled and grated
  • 2 large carrots, chopped
  • 2 serrano chiles, chopped
  • 3 cups canned chickpeas, rinsed
  • 1 Russet potato, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 2 red peppers, diced
  • 1 cup green beans, chopped into 1/2 inch slices
  • 1-14.5-ounce can diced tomatoes, undrained
  • 1-14-ounce can vegetable broth
  • 3 cups fresh baby spinach
  • 1/2 cup coconut milk

Here’s what you do:

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and sauté until it starts to become translucent. Add about half of the curry powder and ginger. Cook another minute or so.
  2. Add cooked onion to a slow cooker, along with chopped carrots, chiles, chickpeas, chopped potatoes, red peppers, green beans, diced tomatoes and vegetable broth. Add remaining curry powder and stir.
  3. Cover and cook on high 6 hours or until vegetables are softened and ready to eat.
  4. Just before serving, add in spinach and coconut milk. Stir and cook for about five minutes or until spinach wilts.

I served mine over some quinoa for a perfectly filling meatless meal.

When made as above, we had enough for about 2 pretty large vegetarian main courses and then we had enough leftover for 3 nice sized lunches.

Modification: I made a version without the coconut milk and it was just as good! Not quite as creamy (and I think B prefered it with the coconut) but still delicious and a little spicier.

Slow Cooker Spinach and Chickpea Coconut Curry - icrashedtheweb

Some questions for you:

  • What’s your favorite crockpot meal or go-to slow cooker dish?
  • Are you a meal planner/prepper? Any tips?
  • Do you like curry? What about coconut?