It’s almost time for grilling season so why not have a little preview with these yummy and healthy bean burgers with grilled shrooms! Easily made gluten free these are packed with flavor as well as nutrients! Get grillin’ and start looking forward to warmer, sunnier days!

• 1 15-ounce can kidney beans, drained and rinsed
• 1 small red onion, shredded and squeezed dry (about 1/2 cup)
• 1/3 cup chopped walnuts
• 1 small carrot, finely diced
• 1 cup plain breadcrumbs (gluten free if desired)
• 2 scallions, white and green parts, finely chopped
• 2 tablespoons chopped fresh parsley
• 2 teaspoons vegan Worcestershire or soy sauce
• Salt and pepper
• 3 tablespoonsolive oil
• 3 cups assorted mushrooms, sliced
• 4 vegan hamburger buns, split and toasted
• Veganaise, vegan garlic aioli and/or ketchup and mustard, for garnish
• Baby spinach or arugula, for garnish
• Sliced tomatoes
• Sliced avocado

Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce . Season with salt and pepper and mix with your hands until combined.

Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate.

Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the buns with veganaise, aioli and/or ketchup and mustard, baby greens and mushrooms.Feel free to add tomatoes and/or avocado too!

Just because summer is over, doesn’t mean we can’t enjoy some yummy grillin’! Combine two meal time favorites with burgers and tacos with this delicious and wholesome sandwich!

Black Bean Taco Patty

• 1 carrot, sliced and steamed
• 1 (15 ounce) can black beans
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped onion
• 2 cups salsa
• 1 cup dried bread crumbs or finely crushed tortilla chips
• 1/2 cup all purpose flour
• 1/2 teaspoon ground black pepper
• salt and pepper to taste
• 1/4 packet of taco seasoning (or more if desired)

Mash beans and steamed carrot in a large bowl. Mix in green pepper, onion, salsa, bread crumbs/tortillas, and flour. Season with salt, pepper, and taco seasoning, to taste. Add flour to create a firmer mixture, or more salsa if the mixture is too stiff. Form mixture into 8 patties, and place on a greased baking sheet.

Heat a large skillet over medium-high heat, and coat with cooking spray. Fry the patties for about 8 minutes on each side, or until browned and firm. Melt cheese onto patty, if desired.

To assemble Taco Burgers:

• Vegan cheddar cheese, sliced or shredded
• Burger buns, split
• Lettuce leaves
• Tomato slices
• Red onion, sliced or diced, optional
• Salsa, optional
• Guacamole, optional
• Vegan Sour cream, optional

Top each patty with a cheese slice (if it hasn’t already been melted). Serve on buns with lettuce, tomato, onions, salsa, guacamole and/or sour cream. Enjoy!

Alright, it’s here, the culmination of football season! For many, this is considered a national holiday and it looks like it what with the amount of food consumed.  It’s festive, it’s fun, it’s loud and it’s highly caloric. So while you want to have a good time drinking, eating and rooting for your team, you might want to keep an eye on what you’re consuming because it’s only been a month since you’ve made that resolution!  So, below are a few recipes that are just as fun and delicious as usual Super Bowl goodies but with no cholesterol, less fat and a million percent less guilt!

All Star Antipasto

Platter

• 2 cups vegan cream cheese
• 1 1/2 tablespoons olive oil
• 1 tablespoon chopped basil
• 1/2 tablespoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon garlic, minced
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• 1 cup roasted red peppers, drained and cut into strips
• 1 small clove garlic, thinly sliced
• 2 large heads radicchio or romaine, separated into leaves
• 2 cups artichoke hearts, drained and quartered
• 1 block/package vegan mozzarella cheese, cubed (about 1 cup)
• 1 block/package vegan Monterey Jack or cheddar cheese, cubed (about 1 cup)
• 1 package vegan pepperoni (at least 8 ounces)
• 1 package vegan Italian or smoked tomato deli slices, rolled into tubes (at least 8 ounces)
• 1 1/2 cups pepperoncini, drained
• 1 1/2 cups mixed olives, drained
• 1 1/2 cups peppadew peppers
• 1 package of vegan bacon (cooked vegan bacon slices or tempeh bacon)
• Italian dressing (recipe below)
• Breadsticks or crackers, for serving

Italian Dressing
Spice Mix

• 1 tablespoon onion powder
• 1 tablespoon sugar
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon nutritional yeast
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons salt

Dressing

• 1 tablespoon garlic, minced
• 1/4 cup red wine vinegar
• 2/3 cup olive oil
• 2 tablespoons water
• 2 tablespoons of the above spice mix

In a medium bowl, combine cream cheese, olive oil, oregano, basil, lemon juice, garlic and crushed red pepper flakes. Season with salt and pepper; stir to combine, roll into small balls and set aside.

In a medium bowl, combine roasted red peppers and garlic then set aside.

Line a large platter with radicchio or romaine leaves and fill a small glass bowl with dressing and set in the middle of the platter. Arrange all ingredients, on the platter in a decorative pattern making sure that each ingredient has its own specific area. Don’t be afraid to crowd the platter and pile. It’s best to start with the ingredients that pile easily and fill in with the ones that could topple by placing them in between 2 stables piles.  For instance, pile the vegan bacon as though filling in a pizza pie slice on the platter. Then pile the cubes of cheese into a pile, then a pile of rolled deli slices, then the olives and so on

To make the spice mix and dressing: In a small bowl, mix together the spice mix ingredients.  Seal leftover mix in an airtight container. To prepare dressing, whisk together vinegar, olive oil, water and 2 tablespoons of the spice mix.

Bowl Game Bruschetta

• 1 cup diced tomatoes (roma or plum)
• 1 teaspoon fresh garlic, minced
• 2 teaspoons olive oil
• 1/2 teaspoon balsamic vinegar
• 2 tablespoons basil, chopped, plus 1 tablespoon for garnish
• Salt and pepper, to taste
• 1 Italian bread loaf or French bread baguette
• 1/4 cup olive oil for drizzling
• 2 garlic cloves, halved for rubbing

Put tomatoes, garlic, 2 teaspoons of olive oil and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

Slice the baguette or bread into diagonal, 1/2 inch thick slices. Toast on a hot griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic on the slices and drizzle about a half a teaspoon of olive oil on each slice. Align the bread on a serving platter, olive oil side up. Place about a tablespoon of the tomato topping on each slice of bread, garnish with left over basil.

Touchdown Tempura

Veggies

• Carrots
• Mushrooms
• Broccoli florets
• Sweet potatoes
• Peanut or coconut oil, for frying (or preferred high heat oil)

Batter

• 1 cup of flour
• 1 tablespoon cornstarch
• 1 1/2 cups of seltzer water
• Salt, to taste

Dipping Sauce

• 2 green onions, sliced
• 2 tablespoons rice wine vinegar
• 1/2 cups soy sauce
• 1 tablespoon ginger, grated

To make the tempura: Slice vegetables into thin or small pieces (about an inch or so) and combine batter ingredients until well incorporated.

Pour about 1 inch of oil on the bottom of a frying pan or wok and bring up to medium heat. Once oil is hot but not smoking, dip the vegetables in the batter until, making sure they are well coated. Fry them until they are lightly brown, a few at a time, do not crowd the pan. When they’ve cooked, place them on a paper towel lined plate to drain.

To make the dipping sauce: combine all ingredients and stir until incorporated. Serve with tempura.

Penalty Portobello Pesto  Sliders

• 3 tablespoons spicy or Dijon mustard
• 1/4 cup packed basil leaves
• 5 tablespoons Italian dressing (recipe above), divided
• 4 medium portobello mushrooms, stemmed (about 1 .pound)
• 2 large red bell peppers, cored and quartered lengthwise
• 1 medium sweet onion, sliced 1/2-inch thick
• 4 small hoagie rolls, split

Blend mustard, basil and 2 tablespoons dressing in mini food processor. Grill and turn mushrooms, peppers and onion over medium heat for 8 to 10 min., brushing mushrooms with remaining 3 tablespoons dressing. Layer vegetables on bottom of rolls. Drizzle with basil mixture. Cover with top of rolls.

Champion Mini Chocolate Cheesecakes

• Chocolate Pecan Crumb Crust (recipe below)
• 3 (8 oz.) packages vegan cream cheese, softened
• 1/2 cup  cocoa
• 1/4 cup (1/2 stick) vegan butter, melted
• 2 teaspoons vanilla extract
• 1 can (14 oz.) vegan condensed milk
• 3 egg replacer, mixed
• Vegan whipped cream
• Chopped pecans

Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray and prepare crust. Press about 1 tablespoonful crumbs on bottom of each cup. Beat cream cheese in large bowl until creamy. Alternately add cocoa, butter and vanilla, beating until well blended. Gradually beat in sweetened condensed milk. Add eggs; beat until blended. Spoon into cups.

Bake 30 to 35 minutes or until set. Cool completely.* Refrigerate until serving time. Garnish with whipped cream and pecans. Cover; refrigerate leftover cheesecakes. 24 cheesecakes.
* If cooking spray is used, cool baked cheesecakes. Freeze 10 minutes; remove from pan with narrow spatula.

Crust

• 1 cup vegan vanilla wafer crumbs (about 30 wafers, crushed)
• 1/2 cup finely chopped pecans
• 6 tablespoons sugar
• 6 tablespoons cocoa
• 1/3 cup vegan butter, melted

Stir together all ingredients in medium bowl until well blended.

Enjoy on Meatless Monday

Sometimes life can get you down and for many, food can be our biggest comfort. Well not only is this burger mega comfort food, it can also help boost your mood!  Not only will the taste put a smile on your face, the ingredients in this scrumptious sandwich actually helps boost serotonin levels. So whether you’re trying to beat the blues or not, serving up this dish guarantees happiness!

1 small sweet potato

baked
1/4 cup dry quinoa

1/4 cup dry oats

15-ounce can garbanzo beans, rinsed and drained

2 tablespoons parsley

1 teaspoon cayenne pepper

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons whole wheat flour
 (Your choice of gluten free flour if you are gluten free)

2 tablespoons olive oil

Peel, dice, and steam the sweet potato until soft. Cook the quinoa and oats in separate pots.

In a food processor, combine garbanzo beans, sweet potato, parsley, cayenne pepper, cumin, salt and pepper, flour, and one tablespoon oil.

In a separate bowl, mix the bean mixture with the quinoa and oats. Using hands, form into six patties.

Heat the remaining tablespoon of oil in a pan on medium heat. Brown both sides of each burger.

Serve on a toasted whole grain bun or focaccia and top with chopped salad greens, dressed with a drizzle of olive oil, lemon, salt & pepper. If you want to nix the bun, serve the patty on a bed of dressed dark leafy greens.

Enjoy on

Nothing makes my dad happier than a day at the beach, surfing and just enjoying the sun and ocean. Luckily, Father’s Day falls in the summer so it’s a great time of year to get outdoors and spend some quality time with the dads in your life (fathers, hubbies, brothers and buddies).  Nothing is more appropriate for a fun filled Father’s Day then some outdoor dining and adventurous activities.  You can get your dad any number of ties and gadgets but giving him an experience and memories beats any wrapped gift ; ) So,  I’ve whipped up a few dad approved recipes as well as some ideas for activities that might put a smile on his face this year!

First of all, think about what kind of guy your dad is.

• Water sports enthusiast – If so, then consider Fathers Day gift ideas such as a jet boat ride, a day of scuba driving, surfing or a trip down the whitewater in a kayak.
• Speed guy – If that’s the case then the way you should go is a day spent driving a rally car or an experience in a unique V8 supercar. If, on the other hand, dad is the type who likes the sky, then consider Fathers Day gifts like paragliding, hot air ballooning or sky diving.
• Outdoorsman – How about a family hike or camping trip?
• Sports freak – Get tickets to his favorite team’s game or take him out to play. Shoot some hoops, play some golf, whatever his sports persuasion, gather the family and do it together
• Dare devil – Try rappelling, zip lining or spelunking

If you want to top off a great day of fun or are just thinking of taking it easy that day, either way, cook up a storm of love that dad won’t soon forget!


Mediterannean Medley Potato Salad

1  pound whole tiny new potatoes
1/3  cup veganaise
2  tablespoons lemon juice
1  clove garlic, minced
1/4  teaspoon coarsely ground black pepper
1/4  cup pitted kalamata olives, coarsely chopped
2  tablespoons capers, drained
2  tablespoons finely chopped green onion
1/2  of a small red onion, sliced and separated into rings

Place potatoes in a medium saucepan; add water to cover and, if desired, 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well. Cool slightly. Cut potatoes into quarters and place in a large bowl.

Meanwhile, for dressing, in a small bowl combine veganaise, lemon juice, garlic, and pepper. Stir in olives, capers, and green onion. Pour dressing over potatoes. Add onion. Toss gently to mix.

Cover and chill for at least 4 hours or up to 24 hours, stirring salad occasionally. Makes 6 side-dish servings.

Green Kabobs

8  green onions
12  baby green pattypan squash
12  baby zucchini
1  cup sugar snap pea pods
1/3  cup olive oil
3  tablespoons red wine vinegar
3  tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
1/4  teaspoon salt
1/4  teaspoons pepper

Rinse and trim vegetables. Cut a 3-inch portion from the bottom of 6 of the green onions. Save remaining onion tops for another use. Place pattypan squash, zucchini, pea pods, and 3-inch green onion portions in a plastic bag set in a shallow dish.

Finely chop remaining 2 green onions. For marinade, in a screw-top jar combine olive oil, vinegar, finely chopped green onion, oregano, salt, and pepper. Cover and shake well. Pour marinade over vegetables in the bag. Close bag. Marinate vegetables in the refrigerator for at least 1 hour or up to 24 hours, turning bag occasionally.

Drain vegetables, reserving marinade. On 6 long bamboo* or metal skewers, poke vegetables in alternating order. Cook vegetables on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until browned and tender, turning and brushing with reserved marinade occasionally. Makes 6 side-dish servings.

*Note: If using bamboo skewers, keep them from catching fire or charring by soaking them in water for at least 30 minutes before use.


Best BBQ Veggie Burger

4 tablespoons hickory barbecue sauce
1 tablespoon molasses
1 (15 ounce) can black beans, drained
2 cups cooked brown rice
1 tablespoon oat bran
2 tablespoons onions, finely chopped
1 tablespoon finely chopped canned beets
1 teaspoon beet juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon pickled jalapeno pepper, chopped
1 egg replacer
2 teaspoons olive oil
Vegan cheese of your choice

Stir together barbecue sauce and molasses. Set aside.  In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients — rice through egg replacer. Form into four 6 oz patties.

Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with vegan cheese and grill for another 2 minutes or until cheese is melted. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in vegan butter.


Peanut Brittle-y Bread Pudding

2-1/4  cups soymilk
4  egg replacers
1/2  cup granulated sugar
1  tablespoon vanilla
1  teaspoon finely shredded orange peel
1/2  teaspoon ground cinnamon
4  cups dry French, Italian, or sourdough bread cubes*
1  cup coarsely chopped  vegan peanut brittle
1/3  cup vegan butter
1/3  cup packed brown sugar
2  medium bananas, sliced
1/8  teaspoon ground cinnamon
1  tablespoon rum or orange juice
1  tablespoon banana liqueur, creme de cacao, or orange juice
vegan vanilla ice cream (optional)

Preheat oven to 350 degrees F. In a bowl beat together milk, egg replacer, granulated sugar, vanilla, orange peel, and cinnamon. Place bread cubes in an ungreased 2-quart square baking dish. Pour mixture evenly over bread cubes. Sprinkle with chopped peanut brittle.

Bake for 40 to 45 minutes or until a knife inserted in center comes out clean. Cool slightly. Serve warm with Bananas Foster Sauce (below)and vanilla ice cream, if desired. Makes 8 servings with 3 tablespoons sauce.

Bananas Foster Sauce: In a large skillet melt vegan butter over medium heat. Stir in brown sugar until melted. Add bananas. Cook and gently stir over medium heat about 1 minute or until heated through. Remove from heat. Stir in cinnamon, rum or orange juice, and banana liqueur, creme de cacao, or orange juice. Serve immediately with bread pudding. Makes 1-1/2 cups sauce.

*To dry bread cubes: Place bread cubes in a large pan and bake in a 350 degree F. oven for 10 to 15 minutes or until dry but not brown, stirring twice.

Have a wonderful yummy and adventurous father’s day!! xoxo

There is no question about it, summer is here! Put away your coats and break out your swim suits because it’s time to frolick in the sun and hang out with friends by the bbq.  However you decide to kick off fun in the sun season, do it as healthy as possible because come back to school season, you want to make sure you fit in your jeans and you aren’t burnt to a crisp ; )  For more healthy and eco Memorial Day tips, check out last year’s post. This year, I’m sharing nothing but fun food so let’s start the party right but before we do, be sure to thank the veteran’s in your life because today, is their day ; )

Here’s a feast to enjoy all summer long:

Drunk BBQ Corn

10 ears fresh corn with husks

1 quart beer (non-alcoholic or wheat free if desired)

1 (7 pound) bag of ice cubes

Place whole ears of corn in an ice chest. Pour beer over top. Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight. Preheat smoker to 250 degrees. Place corn in the smoker and close the lid. Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. To eat, just peel back the husks and dig in!

Bruschetta Salad

8 cups Italian bread cubes

3 cups chopped tomatoes

1 cup minced fresh basil

1/2 cup thinly sliced red onion

1/2 cup olive or vegetable oil

2 T cider or red wine vinegar

1/2 tsp salt

1/2 tsp pepper

1 garlic clove, minced

In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.

Tropical Chick’n Sticks

1 cup pineapple juice

1/2 cup packed brown sugar

1/3 cup light soy sauce4

4 boxes of Gardein Chick’n Filets

skewers

In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. Place chick’n  in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. Lightly oil the grill grate. Grill chick’n tenders 3 minutes per side. They cook quickly, so watch them closely.

Summer Grillin’ Veggie Sandwich

1/4 cup veganaise

3 cloves garlic, minced

1 T lemon juice

1/8 cup olive oil

1 cup sliced red bell peppers

1 small zucchini, sliced

1 red onion, sliced

1 small yellow squash, sliced

2 (4-x6-inch) focaccia bread pieces, split horizontally

1/2 cup Daiya shredded Mozzerella cheese

In a bowl, mix the veganaise, minced garlic, and lemon juice. Set aside in the refrigerator.

Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. Spread some of the veganaise mixture on the cut sides of the bread, and sprinkle each one with cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

SweetLeaf Punch

2 (750 milliliter) bottles sparkling apple cider

1 liter carbonated water

3 large oranges

2 lemons

1 bottle of SweetLeaf Lemonade

1 T sugar

2 trays ice cubes

Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in lemonade. Gently stir in the seltzer water and the sparkling apple cider. Add sugar to taste. Add large block of ice.

Creamy Strawberry Banana Pops

2 cups So Delicious strawberry banana coconut milk yogurt

1⁄2 cup light-brown sugar

18 vegan vanilla wafers

Whisk yogurt and brown sugar in a bowl to blend. Divide between six 3-oz waxed paper cups. Freeze 1 hour. Insert a Popsicle stick in each cup. Freeze at least 2 hours more. Put cookies in a ziptop bag; crush with a rolling pin. Working with 2 pops at a time to prevent melting, carefully tear off cups. Roll both in cookie crumbs. Place in a new cup; freeze until ready to eat. Repeat with remaining cups and crumbs.

Have a great Memorial Day weekend and enjoy the start of summer!! xoxo

Ah yes, Memorial Day weekend is upon us. The weekend that marks the official start of summer with blockbuster movies, cookouts and tossin’ back a few drinks ; ) It’s a weekend of fun and sets the tone for the next 3 wet, hot, sunny months. So with all the temptations of fatty food and alcohol filled events, here a few tips and recipes to keep you swim suit sexy all summer long!

• Make sure you wear sunscreen!! You don’t want to be spending you first weeks of summer battling nasty peeling and pain, along with a lifetime fear of the big skin “C”. It’s so not hot ; )
• Sunglasses are key to keeping your eyes protected. Sure, be stylish but make sure they have the proper UV protection. Do you homework and you’ll see that you can be chic and safe all at the same time.
• Eat lighter foods like fresh fruit and salads. The feel and taste great on hot summer days and also contain a high water content to keep you hydrated throughout the day.
• Be sure to have water with you at all times. Staying hydrated during the hottest months of the year keep you healthy and fresh, inside and out. It’s also a great way to curb hunger and stave off “wastedness”!
• Keep up your healthy diet, vitamin taking and workout regimen. Just because you have time off doesn’t mean the calories don’t count or that it will be easy to get back on track. Consistency is key and you will be happier for it. Come Labor Day, you still want to look good and not have to break out sweats for your Fall wardrobe ; )
• Whether you are hosting or attending parties this weekend and throughout the summer, try some of these naughty tasting but nice feeling treats:

Carnivore Approved Big Mouth Mushroom Burger

• 3 tbsp olive oil
• 1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)
• 1/2 cup finely chopped onion
• 6 cloves minced garlic
• 2/3 cup rolled oats
• 1/3 cup shredded soy cheese
• 3/4 cup breadcrumbs
• 2 egg replacer eggs
• 1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute.

In large bowl, add mushroom mixture to oats, soy cheese, breadcrumbs, egg replacers, parsley, oregano, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown.

Serve on a toasted bun and top with grilled onions, avocado, lettuce, pickle and tomato.

Crispy Sumi Salad

1/3 cup tamari (wheat free for gluten sensitive folks)
2 tbsp rice wine vinegar
2 tbsp fresh maple syrup
1 tbsp toasted sesame oil
1/2 head red cabbage – shredded
1/2 head white cabbage – shredded
4 large pieces of your protein of choice (tofu, tempeh, faux chix, etc) – chopped
1 tsp soy sauce (low sodium)
1/2 cup sliced almonds – toasted
2 tbsp sesame seeds – toasted
2 tbsp canola oil
1/2 lemon
salt and pepper to taste

• 3 cups fresh baby spinach
• 1/2 cup sliced fresh strawberries
• 1/4 cup sliced honey-roasted almonds
• 1 tablespoon cider vinegar
• 1 tablespoon agave nectar
• 1 1/2 teaspoons raw sugar

In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, agave and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.

• 1/3 cup pineapple chunks
• 1/2 cup vanilla almond milk (lowfat if you like)
• ¼ cup sweetened shredded coconut
• 1 teaspoon sugar
• 1 oz organic rum
• 4 ice cubes

Place all ingredients in a blender and process until smooth. Serve in a chilled glass and garnish with cherry garnish and umbrella

• 2 cups unbleached all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup water
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.

Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Have a safe and happy Memorial Day and welcome to Summer!!

The snow is melting and the sun is beginning to shine, Spring is here!!! It’s time to pull out the bathing suits and dust of the grills because summer is right around the corner. In the mean time, spring break will have to do ; ) Whether you’re one of the lucky ones that gets a week off to play or not, here are some green and economical tips to ring in the bright new flowery season!

• The Road Trip – A great money saving and green idea, as you can split the cost of gas with however many people you can fit in the car. It’s also a great idea to get out of town for those who don’t get to much time off, find a small town and make a point to visit the one thing that makes it famous. For cheap accommodations, research hostels before you leave, or pile your whole crew into an inexpensive hotel room or two. Plus you can always stay with friends and relatives along the way. Take back roads and plan ahead to see memorable roadside attractions.
• Volunteering for Spring Break – A great idea if you want to go somewhere, don’t have coin AND want to give back. You can meet some wonderful people, make lasting memories spend Spring Break building houses or helping those in need. Check out the Charity Guide on volunteer vacations for more information.
• Camping. If you’re the outdoor type, what better way to spend some time with your friends on the cheap? Or spend a bit more money and rent a cabin with a big group. Cabin rentals and campsites are often less expensive in the spring time so plan ahead! You can save a ton of money by packing a bunch of healthy food to cook as well as being in an area where you can get some good exercise whether it’s a hike, a swim or a canoe ride ; )
• Cruises – Okay, this isn’t exactly green travel but it may be a good bang for your buck in this economy. Cruise lines are practically giving trips away and they are a great way to see a lot in a little time. And if you plan ahead, you can make sure that they accommodate your special diet and you can feast like a king/queen as all meals are included in the price!! Also, cabins can sleep up to 4 people so that helps bring down the cost.

If you are sticking around town, throw a shindig and serve some fresh dishes and drinks like these:

Spring Quinoa Salad

1⁄2 cup chopped and diced tomatoes
3 cups cooked quinoa, cooled
3⁄4 – 1 cup raw red bell peppers, finely chopped
1⁄4 cup green onions, thinly sliced
1⁄3 – 1⁄2 cup diced cucumber
1⁄3 cup toasted pine nuts
2 – 4 tbsp chopped cilantro, parsley, or basil
1⁄4 tsp sea salt
3 1⁄2 – 4 tbsp Vegan Vinaigrette of your choice (depending on if you want an Italian or Caribbean flair)
Vegan Pinwheels

4- 12 inch tortillas
2- 8ounce packages of vegan cream cheese, at room temperature
2 green onions (scallions), minced
1/2 cup diced red pepper
1/2 cup diced celery
1 can pitted black olives, drained and sliced
1/2 teaspoon fresh herbs (dill, taragon or cilantro depending on taste)
fresh black pepper

In a large bowl mix all ingredients. Spread mixture evenly onto tortilla leaving about an inch of room around the edge of the edge you are rolling toward. After rolling is complete, tightly wrap tortillas in plastic wrap and store in refrigerator for 2 hours or overnight. Remove right before serving and slice into one inch pieces.

Spring Fever Cocktail

3/4 oz lemon juice
3/4 oz mango syrup
1 1/2 oz apple juice
2 oz blood orange juice
1 1/2 oz organic vodka

Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a tall glass half-filled with crushed ice.

I’m taking Spring Break myself so have a safe one and see you soon!!