BBQ Cabbage Sandwich

Have you tried using a head of cabbage for BBQ sandwiches? Here's a delicious, quick, and easy recipe!


BBQ Cabbage Sandwich

Any size head of cabbage... I used a medium size.
BBQ sauce
Buns

-Take the bad leaves off the cabbage
-Slice the head in half and cut out the core.  Chop or slice the both halves of cabbage.
-In a large skillet, pour in about 1/4 c. of water. Then add cabbage, put a lid on it and steam for about 5 minutes stirring until soften.
-Add 1/2 c. of your favorite BBQ and mix in. Add more BBQ sauce as you please.

Serve on your favorite buns! I made these for New Years Eve!   Enjoy!

BBQ Jackfruit! (What's Jackfruit?)

Jackfruit

Noun

A fast-growing tropical Asian tree (Artocarpus heterophyllus) of the mulberry family. The very large edible fruit of this tree, resembling a breadfruit and important as food in the tropics. Wikipedia - Jackfruit I use jackfruit in different ways. This recipe I had made last year. It was so good I made it again for Memorial weekend! May do the same for the Fourth of July! It really resembles shredded pork or beef. Even meat eaters like this recipe! That's the best thing a vegan can here! BBQ Jackfruit 1 can Jackfruit in water  1 garlic clove, minced 1/2 - 1 c. favorite bbq sauce (I like my home made recipe) water mustard favorite buns -Drain the jackfruit and soak in a bowl in water for 10 minutes. (I know it comes in water but I like to get it cleaned out well) -Drain the jackfruit again and squeeze out all water. -In a non-stick skillet, add a thin layer of water and add garlic and jackfruit. -Cook on medium heat and toss for about 5 minutes until water is evaporated. ---Ok...one of two things you can do at this step.... 1. Transfer jackfruit in crock pot on low for 1 to 1 1/4 hrs. May need to add a little more bbq sauce and a little water if starts to dry too much. You can start to shred the jackfruit after 1 hr. OR 2. Transfer jackfruit in a saucepan and simmer on low for 1/2 hr. May need to add a little more bbq sauce and a little water if starts to dry too much. You can start to shred the jackfruit after 1/2 hr.   TIP:(Don't over do it with bbq sauce. It may mush up.) Serve on your favorite buns!

Mock Tuna Avocado Yumwich

Made this "Yumwich" for lunch and if I had enough for 2...they would have been gone & I would have been stuffed.  But that would defeat my purpose of eating lighter and exercising!  The base is made with chickpeas! Hmmm

Mock Tuna Avocado Yumwich

1  16 oz can chickpeas drained & rinsed
1 celery stalk...minced
1 carrot...peeled and shredded
1/2 red bell pepper..seeded and diced
1 TBSP Dijon mustard (I love stone ground)
1 TBSP. water
1/4 tsp. garlic powder
1/4 tsp. onion powder
Vegan English muffins
1/2 avocado, seeded, sliced & scooped
sliced tomato
 3-5 fresh sweet basil leafs

-Place the chickpeas in a food processor, or can mash by hand. Grind until it's flaky.
-In a large bowl, add the chickpeas and the rest of the ingredients down to the onion powder. Combine well.
-Toast the English muffin in the toaster.
-Top English muffin with the Mock salad, avocado, tomato and basil
-If you like, spread the other half of the English muffin with Dijon mustard.

Top put together & gobble it up!

Meat-LESS Ball Sub

"Who ever heard of a meat-less ball sub?"  I have....l made it.... kid approved!!  My little one wants these all the time now! Well next time I will make extra balls and store them!!  Very easy to make.

Meat-LESS Ball Sub
Makes 9 balls -3 subs

1 c. cooked brown rice
1/2 c. cooked lentils
1/2 c. onions finely diced
1 c.  white mushrooms finely diced
3 garlic cloves minced
1 1/2 tsp. Italian seasoning
1 tsp. oregano
2 tsp. vegan worcestershire sauce
1 tsp. soy sauce
1 tsp. flour
1/4 tsp. extra fine sea salt
dash  of smoked paprika
hoagie buns
your favorite marinara sauce
fresh mushrooms
fresh basil leaves

-In a large bowl, combine the rice and lentils.
-In a non-stick skillet on medium heat, cook the onion and mushrooms for 3 minutes.
-Add the garlic to the mushroom/onion mixture for another minute.
-Turn off heat and add Italian seasoning and the oregano.
-Combine the mushroom/onion mixture to rice & lentils.
-Add remaining ingredients down to the paprika and combine.

Preheat oven 325. Foil a cookie sheet and spray with a non-stick cooking spray.

-Now, you can either use your hands to make the balls or you can use a 1 1/2 tablespoon cookie scoop.  The scoop worked best for me. Pack your balls tight in the scoop and lay spaced on cookie sheet.
-Bake for 15-20 minutes or until firm to the touch.
-Remove the balls from the cookie sheet and keep warm.
-Using the same cookie sheet, heat up your hoagie buns in the oven for a minute or two.
-Pull the buns out of the oven and layer each one with marinara sauce on the bottom half of the hoagie buns, then 3 balls in a row on the sauce, more marinara sauce over the balls, and then a layer of mushrooms.
-Put back into the oven and bake for 3 minutes or until bread is slightly crispy.
-Remove from oven and top with fresh basil leaves.

CIAO!

Not a "B" a CLT with Avocado Spread

Came across this recipe for faux bacon. But get this...it's made out of coconut. That's right... wild but really good. I picked up a bag of coconut strips from Trader Joe's thinking I was going to make this coconut bacon. (originally for cupcakes) REMEMBER...read the whole recipe first. I needed  3 + cups but I only had about 1 cup. So instead, I compromised and divided the recipe by thirds. There was plenty. I think it was slightly over baked...but still good! Here is my version of the CLT (coconut, lettuce and tomato).
NOTE: You will want to make your coconut bacon first. This will take about 20 minutes. Link is below for the ingredients and recipe.


CLT with Avocado Spread

2 slices of your favorite bread, toasted
sliced tomato
lettuce & spinach


Avocado Spread

1/2 ripe avocado, pitted and scooped
2 tsp. dijon mustard
1/2 tsp. lime juice

Mix all your ingredients in a bowl and smash with a fork or potato masher until creamy.


Coconut Bacon

http://www.fettlevegan.com/4/post/2012/07/coconut-bacon.html

-On both slices of bread, spread a nice thick layer of the Avocado Spread.
-Take the coconut bacon and gently push in the spread on one piece of bread.. Helps hold it in place.
-Top with tomato, lettuce & spinach.

ENJOY!!

Open face Mushroom Veggie Cheese Sandwich

What's for lunch?? I threw this together and it was awesome! I even surprised myself! Actually it's not REAL cheese. Faux cheese of course...but I love the stuff. Can't get any better than this!

Open Face Mushroom Veggie Cheese Sandwich

Cheese sauce (recipe makes more than need)
1 1/4 c. lite soy milk
1/2 c. nutritional yeast
3/4 tbs. onion powder
3/4 tbs. garlic powder
1/4 tbs. cumin
1 1/2 TB whole wheat or white flour
1/4 tsp. turmeric
1/8 tsp. smoked paprika
pinch of extra fine sea salt

-Whisk all ingredients together in a medium saucepan. Bring to a simmer. Whisk until it starts to thicken.  Keep whisking the sauce on low heat for about another minute and turn off heat. This will thicken more when cools.   Note: Use the extra sauce for chips, burritos, tacos, top of casseroles, and more sandwiches!


Mushroom Veggie Mix
1 10 oz pkg. sliced baby bella mushrooms
1/2 c. chopped onions
1/4 c. diced red bell pepper
2 hand fulls of baby spinach
salt & pepper

-In a non-stick skillet on medium heat, saute the mushrooms and onions for 5 minutes. Add red bell pepper and stir for 1 minute. Turn off heat and add the spinach. Mix until the spinach starts to wilt.

Get your favorite bread and toast it. Spread a good spoonful of the cheese sauce all over the slice of bread. Top with the Mushroom Veggie Mix. Take a couple more good spoonfuls of sauce and top it off!

Quinoa Veggie Not So Sloppy Joe's

Some people think that plant based vegans eat only leafy salads! TOTALLY NOT TRUE!  We can eat hearty too! Like this recipe I am about to share. Quinoa Veggie Not So Sloppy Joe's!!

Quinoa Veggie Not So Sloppy Joe's

1 c. quinoa, rinsed
3/4 c. ketchup
1 1/2 c. water
1 TBSP soy sauce

1 TBPS turbinado sugar (or brown sugar)
1 tsp. cumin
1/2 tsp. garlic powder
1 tsp. yellow mustard

1/4 c. veggie broth
1/2 red bell pepper seeded & diced
1 green bell pepper seeded & diced
2 carrots peeled and sliced
1/2 medium onion diced


-Combine the quinoa, ketchup, water, and soy sauce in a medium saucepan. Bring to a boil and turn heat to low. Cover and simmer for approx. 20 minutes stirring occasionally. Add more water if it starts to stick. Turn off heat and add the sugar, cumin, garlic powder and mustard. Mix until combined.

-In a non-stick skillet, line the bottom with veggie broth. Add the peppers, carrots and onions. Cook on medium heat until onions are translucent and veggies slightly tender. Add the quinoa mixture to the skillet and stir all together.

Grab your favorite buns, top it off and chow away!