"Oyster" Mushroom Po' Boy with Remoulade

Mushrooms & Batter

1 cup all purpose flour (rice flour is a great gluten-free substitute)
1 cup cornmeal
1 tbsp Cajun seasoning, plus more for sprinkling
1 12-oz ice cold beer (can use gluten free beer)
1 tbsp agave or maple syrup
Salt and pepper, to taste
1 ½ lb oyster mushrooms (or any mushrooms), cut into large but bite-sized pieces

Vegetable oil, for frying.

In a large bowl, whisk together flour, cornmeal, and cajun seasoning. While whisking, pour in the beer in a slow and steady stream. Once combined, add the agave or maple syrup, and season with salt & pepper to taste (start light, because your Cajun seasoning likely has salt and pepper in it). Toss in oyster mushrooms a few at a time, and make sure they are each coated evenly in batter. (Repeat this step after you fry a batch)

Heat oil to 375 degrees F. Working in batches, individually drop in oyster mushrooms, and fry for 3-4 minutes, stirring around to make sure the mushrooms don’t stick together. Remove and place on a wire rack over a sheet pan. Sprinkle with Cajun seasoning.

Roasted Garlic Remoulade

2 heads of roasted garlic (yes, that much), cloves removed from peels
1 cup vegan mayonnaise (available at most grocery stores, in the refrigerated section, almost always near the tofu)
2 tsp Cajun seasoning
2 heaping tbsp Creole mustard or spicy brown mustard
2 tbsp Cajun hot sauce (or any hot sauce you like)
1 lemon, juiced
3 tbsp parsley
Salt and pepper to taste

Place roasted garlic, vegan mayonnaise, seasoning, mustard, hot sauce, and lemon into a food processor or blender, and purée until combined. Pulse in the parsley. Season with salt and pepper. Let sit for 30 minutes. Remoulade can be covered and stored in the fridge for up to 2 weeks.

Other sandwich accouterments

Soft French rolls
Shredded lettuce (I like romaine lettuce)
Sliced tomato

Fried Green Tomato Po’ Boys

Fried Green Tomatoes:

4-5 medium green tomatoes (sliced into 1/2-inch slices)

fried green tomato batter*

fried green tomato dredge**

canola oil

Pour 2 inches of canola oil into a soup pot. Heat oil to medium-high. Dip each green tomato slice into the batter and allow excess to drip off. Sprinkle dredge over tomato allowing excess to go back into the bowl. Fry in batches for 5-6 minutes or until golden brown. Drain on paper towels.

Fried Green Tomato Batter*

1 egg

1 cup all-purpose flour

about 1 cup of water (to make it as thick as pancake batter)

Whisk these ingredients until smooth and set aside.

Fried Green Tomato Dredge**

1/2 cup cornstarch

1/2 cup cornmeal

1 teaspoon salt

1 tablespoon sweet paprika

1/4 teaspoon nutmeg

1/2 teaspoon garlic powder

Mix all ingredients together. The cornstarch adds crunch, and the cornmeal adds texture. It's the perfect dredge.

N'awlins Sauce

2 tbsp. vegan mayo

1 tbsp. mustard

1/2 tsp. vegetarian Worchestershire

dash of hot sauce

Mix until well incorporated.

To assemble the sandwich, slice a crusty french loaf in half. Pull the bread out of the top half creating a channel for the ingredients. Spread some creamy goat cheese with chives (4 ounces of goat cheese mixed with 1/4 cup chives) on the bottom and some Naw'lins sauce on the top. Layer in fresh lettuce or spinach, sliced red tomato, and 3 or four fried green tomatoes. Then...crunch! So good.

Black Bean Veggie Burger

1 onion, chopped
1 cup cooked brown rice
1 cup breadcrumbs
2 cups canned black beans, drained and rinsed
1 Tbsp. chili powder
1 tsp. salt
1 tsp. cumin
2 Tbsp. ketchup
4 hamburger buns
Tomatoes, lettuce, pickles, onions, ketchup, mustard, and vegan mayo (optional)

Preheat the oven to 350°F.
In a food processor, pulse the onion, rice, breadcrumbs, black beans, chili powder, salt, cumin, and ketchup until well combined, about 15 seconds.
Form the mixture into 4 patties.
Place the patties on a greased baking sheet.
Bake for 12 minutes, then flip and bake for 10 more minutes.
Serve on buns with toppings of your choice.
Makes 4 burgers

Vegan Tofu Banh Mi Recipe- peta website

3 Tbsp. fresh lime juice 

3 Tbsp. rice vinegar
3 carrots, shredded 
1/3 cup + 1 Tbsp. brown sugar 
1 Tbsp. canola oil 
3 Tbsp. soy sauce 
1 medium yellow onion, thinly sliced 
1 14-oz. pkg. firm tofu, drained and cut into 1-inch squares
1/2 tsp. salt
1/3 cup vegan mayonnaise (try Vegenaise)
Sriracha sauce, to taste
1 large baguette, cut into 4 pieces, then halved
1/2 cucumber, cut lengthwise into 2-inch strips
Fresh jalapeño slices, to taste (optional)
1 cup chopped fresh cilantro 

• Stir the lime juice, rice vinegar, carrots, and 1/3 cup of the brown sugar together in a large bowl. Cover and refrigerate while you prepare the other ingredients. Heat the oil, soy sauce, and remaining brown sugar in a large nonstick skillet over medium heat. When the oil is hot, add the onion and cook until golden brown.
• Season the tofu with the salt. Add to the onion and oil mixture and cook until browned, about 2 to 3 minutes per side.
• Remove the carrot mixture from the refrigerator and drain.
• Spread the vegan mayonnaise and Sriracha sauce onto the baguette slices, then place the carrot mixture, cucumber strips, tofu mixture, jalapeño slices, and cilantro in between.
• Serve and enjoy!

Makes 4 servings

TOFU BURGER WITH SWEET POTATOES {GLUTEN-FREE, VEGAN}

 Soft, and tender on the inside while lightly crispy on the outside, and  full of flavor. Gluten-Free too. Only 7 ingredients and 30 minutes needed!























Ingredients

• 5 ounces firm tofu, with the excess water squeezed out with a paper towel
• 1 medium sweet potato, peeled, cubed, cooked and mashed
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• salt/pepper to taste
• pinch of red pepper flakes
• 1 tablespoon sesame seeds
• 1/3 cup gluten free breadcrumbs (or more if needed)
• 1 tablespoon olive oil
• Top with your favorite burger toppings 

Instructions

1. Crumble tofu with your hands into a bowl. Add in the cooked sweet potato and with a fork mash them together. Add in the rest of the ingredients except the olive oil. Mix until combined.
2. Form patties with your hands.
3. Heat pan over medium heat and add olive oil. Cook patties for a few minutes on each side until browned. (Can bake these in the oven instead)
4. Serve in burger buns or in lettuce wraps

Jamaican Beef patties...Vegetarian

You can make this vegan by changing the dough used...I use regular Phyllo dough for my crust

First I thaw out my dough...

Filling
1 Tbsp vegetable oil to saute
1 1/2 cup tvp mince hydrated or frozen mince or seitan mince
1 medium onion, finely diced
3 garlic cloves, minced
1/2 Scotch Bonnet minced finely, optional 
3 scallions, white and green parts, minced
1 Tbsp curry powder
1 Tbsp dried thyme leaf
1/2 tsp ground cumin
Large pinch each: ground clove, allspice, black pepper, 
1 heaping tablespoon fine to medium breadcrumb  
1 heaping teaspoon curry powder
1 tablespoon Worcestershire Sauce
 1 tablespoon of ketchup or tomato sauce to lighten up the filling
3 tablespoon water
1 tablespoon vegan margarine,optional but the filling can get dry if you do not use it
Salt to taste if necessary

Directions
Heat oil on stove and add green onion, onion garlic, protein mince and  
Add all the other ingredients down to water and cook for 5 minutes on medium heat.
Add butter and breadcrumbs and adjust for salt and heat.
At this point put the filling aside to cool down completely
Afterwards….
Cut pastry into 6 pieces and roll to 5 inch circles
Fill
Fold and neaten
Seal with fork
Bake  according to directions on dough package...

Cool and serve 
Note: Do not leave your patties out on a hot counter while your oven is heating up. Let your patties relax in the fridge. Remember filling must be cold. Do not place hot filling on to an ice cold pastry.

Bean Burger, Avocado and Sweet Potato Stacks over Kale Salad

Serves 4
Vegan, Gluten Free

Ingredients

1 large sweet potato
1 tsp coconut oil
1/8 tsp Himalayan salt (or any salt will do)
4 bean burgers, premade, like Sunshine Burgers, or homemade ( Recipe below)
2 ripe avocados, peel and seed removed and sliced
1/4 red onion, sliced

Kale Salad
1 bunch kale
1/4 red onion
1 tsp olive oil
1 Tbsp Dijon mustard
1/2 Tbsp maple syrup
1 1/2 Tbsp balsamic vinegar
1 clove garlic, minced
2 Tbsp raisins

Directions

1. Preheat oven to 375F; massage sweet potato with oil and sprinkle with salt; poke holes event over skin with fork; wrap sweet potato in foil; bake 40 minutes or until soft. Remove from oven and cool.

2. Meanwhile, remove leaves of kale from stems and chop; slice red onion thinly and top kale; mix olive oil; mustard; maple, balsamic and garlic in a small bowl; pour over kale and onion mixture; massage until kale begins to break down and fibers soften. Top with raisins.

3. Heat bean burgers; slice sweet potato; layer 1/4 kale mixture, one slice sweet potato, two slices of avocado, bean burger, another slice sweet potato; another slice avocado and some fresh onion on each of four plates.

Five Ingredient Black Bean Burgers

Serves 4

Vegan, Gluten Free, Dairy Free

Ingredients

2 cups cooked and drained black beans (or use a 14.5 oz can)

1/3 cup Gluten Free instant oats (or 1/2 cup rolled oats pulsed in the food processor)

1 Tbsp steak seasoning

1 Tbsp coarse ground prepared mustard (or whatever you have)

2 Tbsp Gluten Free Ketchup

Directions

1. Preheat the broiler on high and spray a baking sheet with cooking spray. Mix all ingredients in a medium bowl; divide into four burgers or eight sliders. Bake first side for 6 minutes; flip and cook an additional 4 to 5 minutes or until browned.

2. Top with whatever you like!

Vegan Sloppy Joe with Raw Slaw

VEGAN + GLUTEN-FREE

RAW SLAW INGREDIENTS:

¼ red cabbage

¼ white cabbage

1 bunches flat leaf parsley

½ bunch kale

2 carrots

1 bunch green onions

DRESSING:

½ cup extra virgin olive oil

¼ cup raw cashews, soaked for about 4 hours

2-3 Tbsp fresh lemon juice

1-2 cloves garlic (depending on preference)

1 Tbsp pure maple syrup

1 Tbsp apple cider vinegar

 sea salt, to taste

SLOPPY JOE INGREDIENTS:

1 Tbsp canola or vegetable oil

2 jalapeño peppers, seeded and finely chopped

1 red, green, or yellow bell pepper, seeded

 and chopped

1 red onion, chopped

2 large garlic cloves, chopped

1 (21-oz) can black beans, drained and rinsed

1 tsp ground cumin

1 tsp ground coriander

 salt and pepper, to taste

1 (15-oz) can diced fireroasted or chunky-style

 crushed tomatoes

1 rounded Tbsp brown sugar

1 Tbsp vinegar, any kind

1 lime

4-6 crusty rolls, split and lightly toasted

 (gluten-free, if desired - or try

 gluten-free wraps instead) 

STEP 1 - PREPARE RAW SLAW:

                                 Chop up the vegetables in your food processor and toss in

a salad bowl. Blend the dressing ingredients in your high

speed blender. Add in more lemon juice, maple syrup,

vinegar and sea salt to taste to reach your perfect blend. Add

dressing to vegetables and toss to coat. (If you have leftovers,

this will keep for a few days in the fridge.)

STEP 2 - PREPARE SLOPPY JOES:

                               Heat the oil in a skillet over medium-high heat. To the hot

oil, add the jalapeños, bell peppers, onions, and garlic and

cook until tender, 7 to 8 minutes.

STEP 3:

Fold in the black beans, cumin, and coriander and season

to taste with salt and pepper. Stir in the tomatoes, brown

sugar, and Worcestershire or vinegar and simmer the

mixture for a few minutes to combine the flavors. Squeeze

the lime juice into the pan and stir.

STEP 4:

                                  Serve the sloppy joe mixture topped with the raw slaw on

buns. Or serve the slaw on the side.

The Best Hamburger.