Creamy Cauliflower Sandwich

Creamy Cauliflower Sandwich

1 head cauliflower steamed, finely diced

1/3 cup Vegenaise

1 small onion, chopped

2 pickles, chopped

1 stalk celery, chopped

Dash salt

1 teaspoon basil

½ teaspoon dill

1/2 teaspoon paprika (optional)

1 teaspoon Curry, Italian, or Mexican seasoning (you choose)

Steam cauliflower until very tender. Cool, or if you like warm (like creamed tuna on toast) don’t cool. Dice finely. Mix all ingredients. Serve open faced on whole wheat toast or as a sandwich. Can top with a generous serving of sprouts, a large slice of tomato and/or avocado.
Recipe Inspired by Hopkins' Healthy Home Cooking

Sloppy Veggie Joe's

Sloppy Veggie Joe's

1 cup celery, diced (optional)

1 Large onion, chopped

1 bell pepper or jalapeno, chopped (optional)

1 cup carrot, grated

2 Tablespoons olive oil

6-8 cups cooked black beans, drained

1/2-1 cup tomato puree
1 teaspoon vinegar (optional)

1 cup ketchup (we use Muir Glen brand)
1/2-2 teaspoons prepared mustard
1 teaspoon Vegetable Broth Powder (optional)

1 teaspoon Real Salt, or to taste

1 Tablespoon Worcestershire sauce (from the health food store;)

1 cup corn

Sesame Ezekiel or whole wheat buns

Soak about 4 to 6 cups dry black beans depending if you want left overs in crock pot overnight. In the morning drain and cover again with water cook in crock pot on high till very tender about six hours. Drain beans. In very large sauce pan, saute vegetables in oil until tender. Add beans and rest of ingredients. Mix will until heated through. Serve on buns. We like to spread a little coconut oil and lightly toast the buns.

Recipe Inspired by Hopkins' Healthy Home Cooking

Quinoa Burgers

This recipe was one of the first on Simple. Healthy. Tasty. (it was dated March of 2008, have I really been blogging that long) It never had a picture and  for some reason we didn't make it much.  I think it was because they didn't stay together very well.

We made them again recently and I adjusted the recipe a bit making them a little more moist and I used whole wheat flour instead of the oat flour.  Not sure if that made a difference but they stayed together well and the leftovers were a cinch to reheat and held together great.

Note that they still don't like being flipped over repeatedly even when being reheated.  So be sure one side is done before flipping so you only have to flip them once.

Learn more about why I love Quinoa at my Stir Fry with Quinoa Post and you can find my most easy favorite way of cooking it at the post called Quinoa, Potatoes and Steamed Veggies.

They will be great to freeze and have on hand for those picnics, barbeques or just an easy quick meal for those busy nights.  A very tasty nourishing recipe that I'm glad I came back to.

Quinoa Burgers

1 cup Quinoa Grain cooked in 2 cups of water (may be cooked ahead of time about 3-4 cups or the cooked grain)

½ cup spinach, chopped

½ cup carrot, grated

½ cup zucchini, grated

1/4 cup tahini (sesame butter)
1/4 cup rice milk

1 Tablespoon Lemon Juice

½ teaspoon dill weed

1 teaspoon salt

½ teaspoon pepper

1/4 cup whole grain flour of choice

Mix the the first 4 ingredients together. Then in separate bowl mix the rest of the ingredients together. Add to first mixture if they seem too dry you may add more rice milk 1 Tablespoon at a time.

Using 1/4 cup drop onto oiled and heated frying pan. Press into a patty cook until golden brown then flip and cook the other side. Try to only turn over once because they tend to crumble if you turn to much.

We love these burgers on sesame Ezekiel buns, with Vegenaise, avocado slices, onion and pepper slices, sliced tomato, a big piece of green leaf lettuce, zucchini slices, pineapple slices, and anything else you think sounds good.

Very Veggie Sandwiches

A family favorite that is great for an easy lunch or a quick dinner when you don't want to heat up the stove and you have lots of fresh garden veggies that need to be used!  Mix and match use whatever you like.  Can be great even daily because you can change up the veggies and toppings and have it taste different!

Chickpea Salad Sandwich

These Sandwiches remind me a lot of Chicken Salad Sandwiches and/or somewhat like tuna only these are way better, cheaper, and just as easy if not easier to make!  Great for Summer Picnics or a quick, cool, didn't have to heat up the stove dinner! ;)  Enjoy!

Chickpea Salad Sandwich

1 can garbanzo beans drained and kind of chopped but still coarse
1/4 cup raw cashews
1/2 avocado cut up in small chunks
2 or 3 green onions sliced
1 pickle chopped
1/2 green bell pepper chopped
1/2 cup Vegenaise (can add a little more or use a little less depending on how creamy you want it)
1/2 teaspoon pickle juice (optional)
1/2 Tablespoon stone ground mustard
1 Tablespoon Sunflower Seed Sour Cream (optional I use it if I already have some made)
1 teaspoon dried parsley
dash of dill
dash pepper (white or black)
sea salt to taste (I just used a few dashes)

Take all the ingredients and mix together in a bowl. Put on whole wheat bread with sliced tomato and romaine lettuce leaves.

Greek Spinach and Olive Wraps

This one is super good, really fast, simple and oh so tasty!
It comes from my Mom who did the healthifying shared the recipe with me!
I love it when she does that because....well Mom's food is always the best!!
Thanks Mom!!!

Greek Spinach and Olive Wraps

2 Portobello Mushroom caps, sliced thin and chopped into 1" pieces
1 Red Bell Pepper, chopped
Olive oil, Vegetable Broth Powder, Garlic powder, and Real Salt to taste
1 can black olives, sliced
3/4 cup chopped kalamata olives
1 cup marinated sun dried tomatoes drained (the olive oil and herb kind)
1/2 cup Raw Goat Milk Feta, Crumbled OR 1/4 cup hemp seed (optional)
Whole Wheat Tortillas
Fresh Spinach


Saute mushrooms in a little olive oil, add seasonings to taste and the bell pepper.  Add olives and sun dried tomatoes.  Warm all together, if there is excess oil you may want to drain off so it won't drip out of your wrap.  Then add feta or hemp seed if desired.

To make the wrap place a layer of fresh spinach on a tortilla and then spoon some mushroom mixture down the center.  Roll up like wraps, serve warm!  Really, Really, Good!!  Makes about 6-8 large or 12 small wraps.

Summer Squash Patties

Summer Squash Patties

4 green onions, chopped

4 T. Coconut oil

2 medium yellow summer squash; grated

2-4 medium red potatoes; grated

1 cup rolled oats

½ cup ground flax seeds mixed with 1-2 cups water

½ teaspoon sea salt or to taste

1/4 teaspoon ground black pepper

other seasoning to taste (optional)

Saute green onions in 2 Tablespoons coconut oil over medium heat for about 2-3 minutes. Add grated potato and let cook about half way and then add summer squash. In medium sized clean bowl, add oats, flax mixture, salt and pepper and seasonings.  Mix well. Add squash mixture and blend with a fork.

In a clean frying pan or on griddle at medium heat, warm 2 Tablespoon coconut oil. Spoon mixture in and form patties. Let brown 3-4 minutes and turn.  These are tasty severed like a burger on a bun with all the fixin's we like to layer 2 or three depending on how thick they are.  They are also excellent by themselves with some ranch dressing and/or other favorite toppings!

*Thanks again to my Sister Emily for this wonderful recipe!  By the way Em, I've been missing you posting your wonderful recipes here! ;)

Avocado Herb Sandwich

Still bringing forward old posts hoping it will help my search problem.  Is the search working any better for any of you?  I'm still baffled as to why it isn't working.  I use it all the time and I'm frustrated when I can't find what I'm looking for.  Anyway on the bright side this is a great sandwich and with all the wonderful spring greens coming up it's a great time to make it!  Enjoy!

Avocado Herb Sandwich

2 Slices Bread (we just used whole wheat cause that is what we had, would be really good with a multi-grain or maybe one of those that has the sunflower seeds)

1/2 -1 Large Organic Hass Avocado

3 Stems of Fresh Dill (I didn't have fresh so I just sprinkled some dry)

1 Large Green Onion

3 Leaves Basil (again could use dry but it's oh so good with fresh)

1 Large Organic Tomato

1/2 Cup Arugula Salad Leaves (didn't have these just used some Spring mix)

1/4 Cup Baby Dandelion Leaves (yep picked these in our back yard)

Pinch Celtic Sea Salt

Pinch Black Pepper

1 TB Olive Oil

3 Whole Olives

Start with a thin layer of fresh tomatoes.

Next, pour a light coating of Raw Organic Olive Oil. Then cut up the Avocado.

Next take a fresh green onion leaf and cut it up into little pieces and sprinkle it onto the top of the Avocado. I do this to make sure the onion stays in place. Most of the onion pieces will stick to the oil and avocado. Next grab you Dandelion leaves and tear them in to smaller pieces and place them on the sandwich. I was surprised these were actually good on the sandwich and I think added to the flavor;)

Now take the rest of your leaves and place them on the sandwich. This includes the basil leaves, Arugula, and the Fresh Dill. Lastly take a few olives and thinly slice them and place them in. Now to finish it off, just sprinkle a little sea salt and black pepper.

That's it. This really takes only about 5 minutes at most.

Mushroom and Rice Cheezy-Q's

Mushroom and Rice Cheezy-Q's

6-8 ounces fresh mushrooms (any kind will work)

1 onion chopped

3 cups cooked brown rice

Olive Oil to taste

1 bottle BBQ sauce (we get good ingredient kind from Azure Standard)

sea salt to taste

Place some oil and the onion in a large frying pan, chop up the fresh mushrooms add to the pan saute for a minute then add the rice and BBQ sauce and salt, stir until it is hot remove from heat. Spread the Cheezy Sauce  on Sesame Ezekial Buns (or other whole grain bun) add the BBQ filling and enjoy.

Grilled Veggie Sandwich

This is the basic grilled veggie sandwich recipe that we just love.  It's really Simple and versatile.  You can add or leave out almost any veggies you want.  Most of the time we add a leaf of lettuce and sprouts but not always.  You can have it on Focaccia Bread, regular sliced bread or whatever you want!  You can change the sauces or leave them off and you can grill the veggies in whatever you want and even try marinating them again IF YOU WANT!  Just have fun and enjoy!

Grilled Veggie Sandwich

Bread of Choice, we like Focaccia

Vegenaise

Honey Mustard

Sliced Zucchini, Mushrooms, Green Bell Peppers, and Onions

Olive oil

Balsamic vinegar

Avocado, sliced

Tomato, sliced

A leaf of lettuce and/or sprouts (optional)

On griddle (we like to use our big camp chef griddle for this) or in a frying pan, saute Zucchini, Mushrooms, bell pepper and onions in olive oil and vinegar.  You can also add some Italian seasoning or other favorite grilling seasonings if you wish.  Spread Vegenaise on the bread place grilled veggies on add slices of tomato and avocado and a little squirt of honey mustard.  Can add lettuce and/or sprouts and sprinkle with a little paprika if desired.  Put together and enjoy!  This is super good when you make it and eat it right after the Focaccia bread is out of the oven and still warm!  MMMMmmmmmMMMMmmmmm!!!

Veggie-bean Burgers

Kidney beans and chopped fresh veggies join forces to make this scrumptious burger. While cooking...open your windows and let the aroma fill your neighborhood. No one will ever guess you're grillin' up health food.

Veggie-bean Burgers

1 (15oz) can kidney beans, drained, rinsed

1/2 cup uncooked rolled oats

1/2 cup chopped fresh mushrooms

1/4 cup chopped onion

1 small carrot, shredded

1/2 medium red bell pepper, chopped

1 garlic clove, minced

3 Tbsp organic ketchup

3/4 tsp sea salt

1/2 cup cooked brown rice (optional)

In a food processor bowl with metal blade, combine first 9 ingredients; process with on/off pulses until coarsely chopped. Do NOT puree.

*This can also be done by blending kidney beans in blender on low then putting mashed beans into bowl adding finely chopped veggies, ketchup and salt.

Stir in cooked brown rice if desired.

Shape mixture into 4 patties, 1/2 inch thick.

Cook in frying pan over medium high heat until both sides are browned, 10-12 minutes...or until patties are thoroughly heated.

Place patties on whole wheat buns with lettuce, tomato slices and whatever else you like on your burger.

Perfect!

Note: I have made these burgers for years, and just last night I tried them with brown rice.They are delicious either way...but I will make them with brown rice from now on.

Enjoy!