Juicy Grilled Plant-Based Burger with Carmelized Onions and Blue Cheese….Soooo Yummy!

So, you are making progress on your plant-based lifestyle and what event comes up that can be tempting to just give in to all those indulgent foods for just one day? Super Bowl Sunday! Since I’m a Food TV show junkie, it was hard to see all those hot wings, hot dogs, and um, the burger recipes! Those were the hardest!

On New Year’s Eve, the day before we started our new eating lifestyle, Jeff asked me what I wanted as “last meat meal” for a while. My request? Steak…no. Fried Chicken…no. Not even Ribs! All I wanted was a burger and he gave me a great one filled with yummy horseradish on the inside. It was fantastic!

So, naturally, it was a burger I wanted on Super Bowl Sunday and after much research on not only taste but the ingredients list as well, we decided on the Beyond Burger.

Since these are pre-made burgers, this post isn’t really a recipe but what we used to grill them and how we served them.

First, after reading some reviews, we discovered that sometimes they fall apart when grilling. To combat that, Jeff had the great idea. He put them in the freezer for about 20 minutes just to firm them up, not to freeze.

To season, we sprinkled a little garlic powder and onion powder on each side.

For a little extra flavor, we created a little grilling sauce.

Savory Grill Sauce

  • 2/3 cup Dale’s Sauce, low sodium
  • 1/3 cup soy sauce, low sodium
  • 1 tbsp, Worcestershire sauce

Note: You will definitely not use all this but we like to keep extra sauce in the fridge to add depth to our grilled dishes. A splash is always great in vegetable soup as well!

After heating the grill, we brushed a little clarified butter directly on the grill and grilled each side for 5-6 minutes. As soon as we put them on the grill, we brushed them with a little of the grill sauce and then again when we flipped them over.

The internal temperature should be 165 degrees but they will still be quite pink in the middle. This is due to the beet juice in them that helps create a similar color burgers have when they are cooked. I promise you, they are cooked all the way through!

We served them on top of Brioche Buns made with wheat flour and spread mustard on each side. The topping was tomato, carmelized onions, and just a sprinkle of blue cheese for extra flavor.

I served them along side roasted cabbage wedges and air fried french fries…they were soooooo good!

Bottom Line: These definitely helped calm my burger craving and gave me the taste and texture I was looking for. From a nutrition standpoint, these are only a little lower in fat than a real burger…but these have no cholesterol which is huge for us! Will I eat this weekly, no, simply because they are higher in fat than most things I’m eating these days. But as an indulgent dish that stayed within my Plant-based guidelines, these were a winner!

Originally posted at Recipe Realities

4 Bean Whole Wheat Chili Mac….My January Plant Based Pescatarian Diet Continues

“Eat better, not less”….That was my plan for January when I started what I called ” My January Journey into a Plant-Based Pescatarian Diet”. Things are going very well and I’ve noticed that by doing this, I seem to be wasting less food which was one of my resolutions in 2020.

For example, last weekend I blogged about the 4 Bean Chili I recipe I made for my husband and I while we were camping. Chili usually makes a lot so I did send some to my son who is trying to eat healthier and while he isn’t cutting out meat, he is eating a lot less by watching what we are doing. If you missed the log post on how to make the chili, click on this link:

https://reciperealities.net/2020/01/21/four-bean-chili-my-january-plant-based-pescatarian-diet-continues/

Anyway, I still had quite a bit of chili left and while I love to eat leftover chili on baked potatoes, I wanted to do something different. So here is a healthier version of a household favorite..Chili Mac!

4 Bean Whole Wheat Chili Mac

Note: the amount of pasta and water you need will depend on how much chili you have left so this recipe is based on having about 4 cups of chili remaining. Adjust as necessary.

Ingredients

  • 4 cups leftover 4 Bean Chili
  • 1 1/2 cups water
  • 1 tablespoon hot sauce
  • 8 oz. whole wheat small macaroni

Optional toppings: shredded cheese, green onions, avocado, cilantro

Directions

In a Dutch oven or soup pot, mix the water, chili, and hot sauce. Simmer on low-medium heat. Once heated, add in pasta stirring well and cover. Cook for 15 minutes or until pasta is tender.

Spoon into a serving bowl and add toppings if desired.

Bottom Line: This was a great way to serve leftover chili in a new way. It gave it a whole new flavor and texture. If you aren’t using a whole grain, the pasta won’t need as much cooking time. I used Crystal Hot Sauce because it has more of a vinegar base to it more than heat and it was a great way to perk up the flavors so they won’t be diluted by the water. We loved this and hope you do as well!

Originally posted at Recipe Realities

Four Bean Chili..My January Plant-Based Pescatarian Diet Continues

Nothing sounds better on a blustery winter day than a hot bowl of soup or even better….a hearty chili! I have the best chili recipe ever and it is always a hit at any tailgate or whenever I make it for my family. I recently made it for my grandson’s first birthday party in North Carolina So why not make it this weekend while Jeff and I are on a winter camping trip?! Note: It’s more glamping than camping lol!

Since I am eliminating meat from my diet completely in the month of January, my favorite recipe would have to be adjusted, so I took out the meat, upped my veggies, and added in a can of black eyed peas to create a protein and fiber packed meal! With or without meat, this recipe is hard to beat and with the Super Bowl coming up, it would definitely be a tasty addition to your celebration!

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 cup carrots, grated
  • 1 cup celery, chopped
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 2 jalapeños, diced (optional if you like heat)
  • 2 tablespoons garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • One 4-ounce can tomato paste
  • One 12-ounce bottle beer
  • One 28-ounce can diced tomatoes
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can kidney beans, drained and rinsed
  • One 15-ounce can pinto beans, drained and rinsed
  • One 15-ounce can black eyed peas, drained
  • 2 cups organic tomato juice
  • 1 cup water
  • 1 tablespoon dried parsley

Directions

Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions, carrots, and celery and sauté on low for about 10 minutes (add in a little water as needed).

Add peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant.

Stir in the chili powder, cumin, oregano, onion powder, cayenne, and paprika.

Cook for about 2 minutes. Stir the tomato paste into the vegetable mixture; this will “toast” it and give the chili more flavor.

Add the beer and stir up any browned bits on the bottom of the pan.

Bring to a simmer, and then add the diced tomatoes and beans.

Add in tomato juice, water, and parsley. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking

Season with salt and pepper to taste.

Bottom Line: I love this chili with or without meat..It is just a really good and fool proof recipe. You can easily switch up the type of beans you use and add in other veggies like kale. Lentils would also be a tasty idea! I love having leftovers to make a chili stuffed potato or chili nachos using a sweet potato as a topping vehicle. Stay tuned for later this week when I have another creative leftover idea for this yummy dish!

Originally posted at Recipe Realities