Food for the Fourth
Are you looking for something to toss on the grill this weekend? How about a THM-friendly option?
- barbecued chicken (or baked)
- tuna burgers
- Portobello burgers (see below)
- chicken sausages (favorite brands are Applegate Farms and Trader Joe’s – just check the label for ingredients; some contain cheese or use pork casing)
- bean burgers (see below)
- soy burgers (favorite brands are Amy’s and Morningstar – check the label since some contain dairy)
- fish (salmon is delish)
Portobello Burger Dijonay
Serves 1 * Blue
1 Portobello mushroom cap
1 whole-grain bun
1-2 leaves romaine or other lettuce
1-2 slices tomato
1 teaspoon Nayonnaise or Vegenaise
1/4 teaspoon Dijon mustard
1/2 teaspoon capers
In a small bowl, mix together the Nayonnaise or Vegenaise, the Dijon mustard, and the capers. Gently clean a Portobello mushroom cap with a damp cloth, and cut the stem even with the bottom of the cap. Grill the mushroom cap approximately 3 minutes on each side. Serve on a whole-grain bun with lettuce, tomato, and Dijonay sauce.
Tex-Mex Burgers
From SusanMikYUM at www.Marilu.com
Serves 4 * Green
16 oz. can black beans, drained (reserve liquid)
1/4 cup chopped onion
1/4 cup chopped pepper (red bell for mild, jalapeño for a spicier burger)
1/2 teaspoon cayenne pepper (use less if you do not like spicy)
2-3 Tablespoons tahini, or one egg
1 cup whole-grain bread crumbs
2 Tablespoons fresh cilantro
Olive oil for frying
1/2 cup salsa
1/2 cup guacamole
4 whole-grain buns
Mash all ingredients together. If the mixture is too dry, add some of the liquid you saved when draining the beans. Fry 3 minutes on each side in a small amount of olive oil, or grill carefully. Serve with salsa and guacamole on a whole-grain bun.
Recipes courtesy of Marilu Henner.
More recipes are available when you become a member. Get vegan recipes starting next week in the Viva La Vegan class!
