Stacked

 

For this veggie burger stack, you'll need:

 

Vegan ground beef (Kyle calls it the fake meat)

 1 organic Red, green and a yellow bell pepper

1 Red onion

4 small organic portabella mushrooms

1 organic tomato

Amazing spicy guacamole spread

1 egg

 

Guacamole:

Habanero sauce from Trader's

3 garlic cloves

1 chopped jalapeno

2 freshly squeezed limes

salt, black pepper, smoked paprika

 

Vegan meat:

1 package of vegan meat from Trader's

4 splashes of vegan Worcestershire sauce

1 teaspoon of garlic salt

1 teaspoon of chili powder

1 teaspoon of black pepper

1 egg

 

Form the vegan mixture into patties and place on a high heat grill pan

Try to only flip once after about 8 minutes on each side as the meat may start to break apart

Simultaneously, place the veggies in a sauce pan and sear on each side for about 4-5 minutes

After the meat and the veggies are done, carefully layer them on top of each other in order of your preference and top with a fried egg...over easy.

We stress "carefully" as this thing could topple like a Jenga tower.

 

*This one is best served with a glass of water.

 

Cheers,

Kaitlyn & Kyle

 

 

 

 

Counter Top Pizza Pies

Caramelizing red onions

Caramelized onion and mushroom pizza

Truffle Oil Pizza

Adding White Wine to the mushroom mixture

 

These counter top pizzas are a good way to enjoy pizza night without spending a fortune, and you can make them exactly the way you want.

 

*Preheat the oven to 400 degrees, both pizzas will cook at this temperature

 

To make the Caramelized Onion and Mushroom Pizza you will need:

 

1 package pizza dough (we chose the Herb and Garlic pizza dough from Trader Joe's)

1/2 large red onion

butter

Approx. 15 mushrooms depending on the size (we used large organic Crimini mushrooms that we cut into smaller pieces)

2 cups white wine (we used a Sauvignon Blanc)

Mozzarella Cheese

Parmesan Cheese

 

To make the caramelized onions simply slice the onion very thin and cook it with a table spoon of butter on very low heat for about 20 minutes

 

To make the mushrooms, quarter the mushrooms and set aside. Quickly sauté some garlic (about 2 minutes) then add the mushrooms. Sautee the mushrooms for about 4 minutes. Then add the wine and allow to come to a simmer. Keep the mixture at a simmer until the wine in evaporated. This usually takes about 20 minutes. Refrain from stirring frequently.

 

 

Roll out the pizza dough to your desired size (we make ours large enough to fill a cookie sheet) Be sure to use a good amount of flour because the dough can be very sticky.

Once rolled out drizzled some olive and layer the mozzarella cheese on the dough. Then add the onions and mushrooms, place in the oven for about 15 minutes, then quickly add the parmesan cheese and place back in the over for about 2 minutes. Remove and let cool slightly before cutting.

 

 

To make the Truffle Oil Pizza you will need:

 

1 package pizza dough (we chose the Herb and Garlic pizza dough from Trader Joe's)

1 jar organic marinated artichoke hearts

1 can organic black olives

1 package organic arugula

Truffle oil

Burrata Cheese (Kyle's favorite)

 

Dice ingredients and distribute evenly over pizza dough

Place in the oven for about 15 minutes and then top with arugula and truffle oil

Bake for another 2-5 minutes until arugula is wilted

 

*This dish is best served with a red wine for the lady and an ice cold IPA for the gent

 

Cheers,

Kaitlyn & Kyle

 

 

 

 

 

 

 

The Salad

 

This salad is simple, tasty, and perfect for a party.

 

To make it you will need:

1 red onion

1 can of corn (rinsed and drained)

1 can of black beans (rinsed and drained)

2 avocados

Chopped cilantro

2 limes

Chipotle hot sauce (we used Chipotle Tabasco)

 

Chop onion, avocado and cilantro. Combine corn, black beans, diced onion, and avocado into a large bowl. Squeeze two limes over the mix, douse with the chipotle hot sauce and mix together. Sprinkle cilantro over the top as a garnish.

 

The salad can be enjoyed on its own or with tortilla chips on the side.

 

This dish is best served with a table full of friends.

 

Cheers,

Kaitlyn & Kyle

 

 

 

Brunch Muffins

These brunch muffins are a delicious way to start a lazy Sunday morning.

To make them you will need:



Hashbrowns

Kale

Sausage (we used the vegan Morning Star brand)

Eggs

Cheese

Avocado

 

First brown the hashbrowns in a skillet with a little bit of olive oil, salt, and pepper.

Then line a muffin tin with the hashbrowns, leaving room in the center to pile other ingredients. Quickly cook the kale then layer it on top of the hashbrowns. Next layer crumbled sausage on top of the kale, then crack an egg in the center of the layered muffin tin. Place this in the oven at 400 degrees for approximately 15-18 minutes. Once the eggs look cooked, place a piece of cheese on top and allow it to melt. Take the muffins out of the oven and top with some sliced avocado.

 

These brunch muffins are best served with a mimosa.

 

*These are a good option for brunches that include several people. The amount of ingredients used is your choice, depending on how much you prefer!

 

Cheers,

Kaitlyn & Kyle

A San Diego Taquito

 

This week's meal was inspired by a recent trip to Cabo, and a discussion about a taquito (Bay Area term) vs. a rolled taco (San Diego term). Either way, it sounded good for dinner, so we headed to our local Farmer's Market for the fixings.

 

For the Guacamole you will need:

3 large avos

2 whole limes

black pepper (to taste)

salt (to taste)

Something spicy (we added habanero for an extra kick)

All you have to do here is mash the ingredients until you get the consistency you want (did we mention this was really easy?!)

 

 

For the Taquitos/Rolled Tacos you'll need:

As assortment of red and green Sishito Peppers (these are smaller than a sweet peper but sautee really well!)

Diced Zucchini

Refried Beans

Small corn tortillas

Cheddar cheese

 

Dice Shishito peppers and zucchini into small pieces and sautee for about 4 minutes, so they cook but don't get soft. (We used olive oil, salt and pepper to add some flavor)

Spread the refriend beans on one side of the tortilla (this helps to bind them together)

Add shredded cheese, peppers, and zucchini to one side of the tortilla.

Roll them up!

We cooked these for 18 minutes on 375 and broiled them (for added crisp) for 4 minutes.

 

Top them with homemade guac and habanero salsa and enjoy!

 

These dishes are best enjoyed with a margarita on the rocks.

 

Cheers!

Kaitlyn & Kyle

 

 

 

*We found everything we needed at the farmers market, but Shishito Peppers can be found in most grocery stores.

 

 

Spicy Asian Bowl & Tofu Lettuce Wraps

 

Sometimes Asian just has to be on the dinner menu. To satisfy that craving, we made a Tofu Lettuce Wrap appetizer and Spicy Asian Bowls as the entree. Both were quick, delicious and easy to modify for meat eaters and vegetarians alike!

 

For the Tofu Lettuce Wraps you'll need:

1 head Romain lettuce, washed and seperated

1 block firm tofu

A handful of mushrooms, washed and diced

A Szechuan sauce of your choosing (we chose an organic & spicy one!)

* we recommend you dry off the tofu with a papertowel to remove any access moisture

 

All ingredients can be tossed into a saute pan and cooked until slightly browned. Add the sauce once heat is turned off and coat ingredients. Pile into the lettuce and enjoy!

 

Spicy Asian Bowls

 

 

For the Spicy Asian Bowls you'll need:

A variety of vegetables (we used baby corn, broccoli, shaved carrots and bean sprouts)

Diced Tofu or a meat of your choice

Wonton Noodles (this can be substituted with brown or white rice)

A sauce of your choice (we used the same Szechuan sauce in both dishes)

The broccoli and baby carrots were placed in a pan and cook for several minutes until tender

Add tofu, carrots, and bean sprouts

Coat ingredients with sauce, serve on top of cooked Wonton Noodles and enjoy!

 

These dishes are best enjoyed with a large glass of wine.

 

Cheers! 

Kaitlyn & Kyle