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My husband and I love a good Philly Cheese Steak Sandwich. We don’t eat them often so when we do, we splurge and get them loaded with cream cheese or cheese whiz. And we savor every single bite. We went to one our favorite Philly Cheese Steak Sandwich shops over the weekend with Brett’s parents, and afterwards Brett requested a lighter version of a good Philly Cheese Steak.
These Black Eyed Pea Sweet Potato Veggie Burger Sliders are a mini-spin on my Sweet Potato Avocado Veggie Burgers . They use the same base mixture of sweet potato mixed with a legume - but I've simplified the recipe even more and made these tasty burgers into petite vegan sliders. The earthy sweet black-eyed peas mesh deliciously with the creamy sweet baked sweet potato, accented with bold Cajun spices and a hint of nutritional yeast.
I did something monumental this weekend. Well, for me. I actually planted something , like a vegetable, in a pot! At my house. I had a bag of manure on my driveway and everything and I’d like to think that this is the start of a new me, buuuuut I complained the entire time.
Long before the pink slime debacle , ground beef got a bad wrap. Other than its use for burgers and maybe cottage pie, it ranks pretty low on the beef totem pole. It’s a rarity on upscale restaurant menus, except in comfort food preparations or in ironic, hipstery reduxes of Hamburger Helper. But I’m ok with that, it keeps ground beef sacred in a way (yes, the sacred cow), as home food. Like most women of her generation, my grandma was a grind-your-own kind of lady.
[ Photographs: Kelly Bone ] I've been eating my way through the menu at SimpleThings , but might have to halt my journey after trying the Sweet Potato sandwich ($8.75). The complex collage of flavors and textures has me hooked.
I saw a recipe in Vegetarian Times, but I wasn't a fan of many of the ingredients - mayo, olive tapenade, and others. But I liked the basic idea. So I rummaged through the fridge to see what I could find, and I came up with a splendidly yummy sandwich!
I love grilled vegetables. Love them. I could eat them for lunch and again for supper. Sometimes I do. I am constantly looking for ways to change them up and use the veggies in different recipes. Lo and behold, the Mediterranean veggie pita was born.
If you are not a mushroom lover you need to check this out. I am not either. So you are probably thinking why is she sharing a recipe for portobello mushrooms if she doesn’t like mushrooms, right? Well, that was until I made these. It’s funny because I can tolerate a little mushroom in sauce or in a recipe as I know it can provide such flavor in a dish. But when it comes to a say mushrooms on pizza or big chunks in a dish, I’m not a fan.
Today is Ash Wednesday, the beginning of Lent, and I’d like to share this exceedingly meatless treat with you that I’ve been saving since December. It’s absolutely, positively, delicious. Let me begin by warning you that this dish contains tofu. I just laughed when I typed “tofu.”
Oh man am I always glad to discover something the kids will eat without putting a fight up because it contains something green. The orange cheese mixed with reddish ham and green broccoli made this sandwich fun for the boys look at. The colors popped right out and they cobbled it up so fast I need to make more! Ingredients for one sandwich: 1/2 cup of shredded sharp cheddar cheese 1/4 cup steamed broccoli chopped small 1/4 cup shredded deli ham or about 2 slices 2 slices of sandwich bread 1-2 tbs of batter or margarine
Let me start off by saying THIS SANDWICH IS AMAZING!! Seriously. I didn’t know what I was in for when I made this creation, but i’m sooo glad I did!
Some of my favourite dining out experiences have been at restaurants that prepare food with severe restrictions. The reasoning behind this is probably related to why I like cooking when there’s nothing in the fridge . Restrictions make us more creative and resourceful, forcing us experiment and think. Meals at such restaurants evoke a sense of adventure and inspiration, they’re usually meals that I could never come up with on my own. Rawlicious , a raw vegan chain in Toronto, makes fantastic food.
Good burgers are always welcome in our house. We like our patties to be nice and hearty. I made these chickpea patties to go with the Dutch Crunch bread that I baked for the Daring Baker’s challenge this month. The patty itself is quite simple but has bold flavors and a nice texture, thanks to the TVP (textured vegetable protein or soya granules) and the oats. I used the Mexican seasoning I am obsessed with these days, to flavor the patties.
Friday, March 23, 2012 White Cheddar Grilled Cheese with Avocado and Tomato You guys know that often I fall into kicks of certain foods or meals. Well, meet my newest kick. I haven’t always loved avocados.
Tempeh Reubens with Caramelized Onions From Vegetarian Times Layers of tempeh, sauerkraut and caramelized onions give this warm sandwich a rich, well-integrated flavor. Although you can spread the bread with mustard, the Russian dressing is delicious and takes just minutes to make you can do it while the tempeh is simmering.