Has everyone tried the Beyond Burger yet? I’ll wait. Good. ISN’T IT DELICIOUS?!
I decided to make a summer burger sammich with my Follow Your Heart haul – here’s the recipe for this yummy bbq treat!
Follow Your Heart Gluten Free Millet bread – 2 slices
Follow Your Heart American cheese – 1 slice
Follow Your Heart Pepperjack cheese – 1 slice
1 romaine tomato – sliced
Follow Your Heart Chipotle Vegenaise – 1 tsp
Yellow mustard – 1 tsp
Organic ketchup – 1tsp
Follow Your Heart Vegenaise – tsp
Organic home grown micro greens – 1 pinch
Coconut oil spray
Salt – 1 pinch
Cayenne pepper – 1 pinch
Garlic Salt – 1 pinch
Beyond Burger – 1 burger
I used my little George Foreman grill to grill the Beyond Burger; spray the coconut oil on both sides and season the burger with salt, garlic salt, and cayenne pepper before placing on the hot grill. Check periodically, but it should take about 10 minutes or so to be cooked all the way through.
Open grill and place the cheese on top of the burger, letting it slightly melt onto the patty. Then, assemble the sammich to your satisfaction! You can see my order in the photo above, but it is up to you to build the burger sammich to your satisfaction.
Stuff in your face, and enjoy!!
*~Thank you again to Follow Your Heart for the goodies donated to create this delicious burger sammich!~*
Olive oil – spray or brush your baking pan with enough to coat
Start out by baking your Gardein fishless filets in the oven. Preheat conventional/toaster oven to 425°F. Coat your baking pan with olive oil, season filets with salt, cayenne pepper, and dill. Bake frozen fishless filet for 10-12 minutes.
Let filet sit while you assemble your sammich! Toast your FYH bread slices, then apply Vegenaise spreads. Place avocado first, then filet on top to keep that pesky avocado in place.
It’s up to you how you’d like to assemble the rest, but I put the cheese on the still-warm filet so it will melt a little while I build the rest of the sammich.
Plate when assembled, and stuff in your face! Yum yum yum. A delightful vegan fishy treat!
I sauteéd these from frozen in a pan with some olive oil, chopped onions, a minced garlic clove, salt, cayenne pepper, and oregano. I kind of used the spatula like an ice pick until the crumble block completely dissolved and then a proper sauteé could be performed.
Soooo I was experimenting with leftovers and stuff I had lying around in my kitchen today, and came up with this yummy, savory lasagna recipe!
This is not like a regular lasagna, but at least it isn’t raw lasagna, which can confuse and annoy. (Raw lasagna is delicious but you have to know what you’re getting into.)
Anyway, without further ado, here is my yummy nooch-tastic lasagna recipe!
Hannah’s cheesy nooch lasagna
(Feeds 4-5 if you each eat a giant piece. Figure it out.)
Lentil nooch filling
2 cups red lentils
3 cups water
1 tsp Vega Omega Oil Blend
1 tablespoon pink himalayan salt
1 cup nutritional yeast
1 tsp garlic salt
1 tsp thyme
1 tsp cayenne pepper
1 cup quinoa flour
1 cup Trader Joe’s veggie stock
1 block tempeh (any plain kind/brand will do)
1/2 diced yellow onion
2 cloves minced garlic
1 tablespoon olive oil
1 tsp pink himalayan salt
1 tsp garlic salt
9 pasta strips (I used whole wheat strips from Trader Joes)
4 cups water
1 pinch pink himalayan salt
1 tsp olive oil
Step 1 – Preheat oven to 350 degrees. Boil 3 cups of water in a pot, add a little Vega omega oil blend and a pinch of salt, and cook up 2 cups red lentils (takes about 20 minutes or less on high; make sure they are good and soft!) Drain in a colander and let set for one minute, then transfer to a mixing bowl and mash them up.
Step 2 – Add 1 cup nutritional yeast (nootch) to the mashed lentils, mix well.
Step 3 – Add 1 tablespoon pink himalayan salt, 1 tsp garlic salt, 1 tsp thyme, 1 tsp cayenne pepper, 1 cup quinoa flour, and 1 cup Trader Joes veggie stock to lentil mixture. Mix well.
Step 4 – Set mixture aside.
Step 5 – crumble up a package of tempeh into pieces (I use the one from trader joes) in your hands and set aside
Step 6 – dice 1/2 a yellow onion, mince 2 cloves of garlic, and set aside
Step 7 – heat up 1 tablespoon of olive oil in a skillet, add 1 tsp pink himalayan salt, 1 tsp garlic salt, the onion, and garlic, and cook on medium heat just enough so that the onion starts to brown
Step 8 – add the tempeh to the skillet and cook on medium until the tempeh starts to brown; careful not to burn it!
Step 9 – turn on tempeh to low heat to keep warm and boil a large pot of water (about 4 cups)
Step 10 – once the water is boiling, add 1 tsp olive oil, a pinch of salt, and your pasta strips (I used 9 whole grain strips) and cook on medium boil for 10 minutes
Step 11 – drain pasta in colander and let sit for 1 minute (or until you can handle it safely without burning your hands)
Step 12 – assemble your lasagna in a pan! I used a little metal pan and layered it with a bottom layer of 3 pasta strips, then the lentil mixture, and the tempeh mixture on top of that. I put in two layers and then covered the top with more pasta strips.
Step 13 – Cover the pan with tinfoil and bake for 45 minutes.
An original whole grain wheat prized by ancient civilizations, our spelt is wonderfully free of such modern inventions as hybridization. Blended with pure flax seeds and sweetened with California raisins. Sprouted, veganic, delicious. Non-GMO Project Verified.
I then buttered the bread with Earth Balance buttery original spread, following up with the star of the show, avocado! I topped the toast off with a little salt and cayenne pepper, then stuffed it in my face.
A+++ avocado toast. Make some yourself and let me know how you liked it!