bbq

Grilled Corn Salad with Green Beans and Tomatoes

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This fresh Summer salad is filled with nutrients, flavor and was a fave on the 4th of July. ย The vegan, gluten free dish is perfect for an outdoor party or dinner side. Get the recipe here.

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Raw “Pasta” Salad

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It’s the start of Summer which means BBQs, picnics and cookouts will soon start to fill your weekend agenda. This raw “pasta” salad is a healthy option for a hot day, and loaded with flavor and antioxidants.

Ingredients:

  • Zucchini
  • Carrots
  • Jicama
  • Tomato
  • Pumpkin Seeds
  • Fresh Ground Pepper
  • Oregano
  • Basil
  • Parsley
  • Garlic, minced
  • Apple Cider Vinegar
  • Red Wine Vinegar
  • Fresh Squeezed Lemon
  • Optional: Drizzle of Olive Oil

Using a vegetable spiral slicer, slice the zucchini and carrots. Chop tomatoes and jicama. Add pumpkin seeds and spices and vinegar to taste. Mix together and serve!

Friday Finds {red, white & blue}

Red White & Blue

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Homemade Veggie Burgers

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I don’t buy frozen veggie burgers, so any time I spot a homemade recipe I can’t wait to try it out. This is by far the best recipe, from ย I have tried, and it’s really simple!

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Recipe from April/May 2013 Issue of Vegetarian Times

Yields: 4 Servings

  • 2 C Cooked or canned beans of your choice, drained, liquid reserved (I used kidney, black & great northern no-salt added)
  • 4 Carrots, peeled & grated (1 1/2 C)
  • 1 Small onion, coarsely chopped (1 C)
  • 1/2 C Rolled oats (not instant)
  • 1/4 C Chopped fresh parsley or cilantro
  • 3 Cloves garlic, chopped (1T)
  • 1 Tbs. Chili powder or spice mix of your choice
  • 1 tsp. Salt
  • 1 Pinch ground black pepper
  • 4 Tbs. Olive Oil
  • 4 Toasted hamburger buns (I used gluten-free flax buns) (optional)
  • 4 Tbs. Mustard of any kind
  • Lettuce leaves and sliced tomatoes and onion, for garnish
  1. Pulse beans, carrots, onion, oats, parsley, garlic, chili powder, salt & pepper in food processor until combined, not purรฉed. Pinch a bit of mixture to see if it holds together. If not, add bean liquid or water, 1 Tbs at a time, until it does. Let mixture rest a few minutes before shaping patties. For best results, chill 30 minutes or overnight.
  2. Shape bean mixture into 4 1-inch thick patties. (You can cover & refrigerate patties for up to several hours before continuing, or wrap & freeze. Bring them back to room temperature before cooking.)
  3. Coat bottom of large nonstick or cast-iron skillet with oil, and heat over medium heat. Add patties, and cook 3 to 5 minutes, or until browned on one side. Turn carefully, and cook 3 to 5 minutes more, or until firm, browned & crisp in places. Serve hot or at room temperature on buns with mustard and garnishes. (Or top over fresh lettuce for a filling salad!)

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I’m a fan of topping a salad with a veggie patty, but this type of veggie burger was perfect for the gluten-free flax buns I recently found. The recipe yields four very large patties, that are great for even splitting into halves. This one was topped with roma tomato slices, Daiya Cheddar, clover sprouts, organic ketchup, and organic dijon.