One of the things I love about blogging is the community. Getting connected with other bloggers has made this blog better. I’m constantly learning and trying new things.
One of the things I’ve been diving into much more often this year, thanks to being friends with The Baking Fairy, is vegan cooking.
I can’t say I think that our family will ever go fully vegan, but even small steps help lessen the environmental impact of our food system. A few meals a week without animal products? That’s something we can totally do.
Today is World Vegan Day and I’m excited to share these super easy, super flavorful tacos – that just happen to be vegan too.
Seriously, I’m getting ready to build an ark. I’m not sure the backyard is ever going to dry out at this rate. And let’s not even talk about that our sump pump died a few weeks back…
Suffice it to say, I’m really, REALLY dreaming of warm, sunny days. How nice would it be to be on a beach somewhere tropical? So, for this Lenten Friday, I’m cooking up some island-inspired sliders that are – of course! – meatless.
I made these as sliders because they’re the perfect size for the kids, but you could make these as four large burgers too.
1/2onion, chopped 3garlic cloves
1 14.5oz. can black beans, rinsed and drained 1/2cuprolled oats
1/2cupfrozen corn, thawed
1 green onion, chopped 2tsp.cumin 1/2tsp.curry powder 1/4tsp.cayenne pepper 1/4cup plan breadcrumbs Salt and pepper 3Tbsp.vegetable oil
12 pineapple slices
12 onion rings
Sweet bbq sauce
6 Swiss cheese slices, halved
12 slider rolls
In a food processor, pulse the onion and garlic until finely chopped. Add the beans, oats, corn, green onion, cumin, curry powder, and cayenne and pulse until well mixed – about 20 seconds. Scrape down the sides, add salt and pepper to taste, and process for another 10 seconds. Transfer to a bowl and chill for several hours.
When ready to cook, stir in breadcrumbs and form into a dozen equal-sized patties.
Heat oil in a skillet over medium heat. Cook for 10-15 minutes, turning halfway, until their is an outer crust and the patties are heated through. Top with cheese during the last 2 minutes of cooking.
Add the cooked patties to the slider rolls. Top each with a pineapple ring, onion ring, and a drizzle of barbecue sauce. Serve immediately.
I’m so excited grilling season is back! I’ve been bookmarking grill recipes like crazy, but when one of my blogger friends mentioned they’d tried and liked this, it jumped to the top of the list. This is super easy to put together, which makes it perfect for a weeknight, and Jake downed it so it’s toddler-approved.
I’m pretty sure this blog is going to be all about the grill this summer. Jake LOVES playing outside and will happily hang out in the back yard for hours. I’ve been loving watching him from the window as I prep and then joining him in the backyard to grill. It’s looking like it’ll be a pretty mellow summer – at least until the new little sister gets here!
1 1/2 lbs. chicken breasts cut into 1½ inch pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 15 oz. can pineapple chunks
1 cup teriyaki sauce
1 cup Asian toasted sesame dressing
Sesame seeds, optional, for serving
Rice, for serving
4 12″x12″ sheets of foil
Preheat the grill to medium heat.
In a small bowl, whisk together the teriyaki sauce and Asian dressing. Set aside.
Divide the chicken, peppers, onions and pineapple chunks between the foil packets. Fold up the edges of the foil a bit, add the sauce and close up completely.
Grill for 10-15 minutes, turning halfway through. Remove from heat and check chicken for doneness – cook longer if neede.