Today I wanted to share three recipes I’ve recently tried over the summer and will definitely be making again!
1.) The Perfect Veggie Burger
2.) Mama Pea’s Meatless Muffins
3.) Summer Israeli Couscous
This recipe is fantastic and is just about PERFECT–as the title infers.
Mmm..the PERFECT Veggie Burger
I knew I had to try making this veggie burger ASAP when I read that it scored perfectly on the veggie burger checklist, Angela created.
Our veggie burger must haves:
- Can’t be mushy in the middle (the problem I have the most)
- Crispy outer shell
- Lots of flavor from fresh herbs & spices
- No tofu
- Crunchy, chewy texture is a must
- No cracking or falling apart (another common problem)
- Must cook well 3 ways: frying pan, oven, and BBQ
To get this recipe, please click here!
The second great recipe I want to share that I’ve tried this summer is…
Now…you may be skeptical…but trust me—-these went faster than sugar cookies in our house. Every time I opened the fridge 1 or 2 more were eaten by my ‘hungry man’, no pun intended. I got this recipe from one of my other favorite bloggers, Sarah Matheny of Peas and Thank You. Sarah also just wrote her own cookbook and I happen to be the proud owner of it. You can buy it here!
This cookbook is filled with funny stories of Sarah(Mama Pea), her husband Pea Daddy, and her 2 silly daughters, Gigi and Lulu. Her recipes are all vegan, simple, creative, and sure to please the whole family. We have tried many of her recipes and enjoy all of them! Her cookbook is also filled with great photos of each recipe, because everyone knows that’s the best part of flipping through a cookbook for the first time. Back to her recipe, meatless muffins.
Here are my lovely, snapshots from making the recipe, but to get Mama Pea’s recipe, please click here!
Lastly, the third great recipe I want to share that I’ve tried this summer is…
I love this recipe because it is completely versitile!! You can throw in any veggies you want, as most summer salads are. You can take away and add veggies that certain picky family members do not like, or simply keep those veggies on the side for you to add for yourself. I’ve made this recipe twice now, and changed it both times. I didn’t add onions, olives, or peppers last time but this time I did, and I’d say I liked it both ways equally well.
Israeli Couscous Summer Salad
- 1 cup dry of Israeli Couscous
- 3 tomatoes, diced
- 1/2 cup diced red onions
- 1/2 cup diced kalamata olives
- 1 cucumber chopped
- 1 can of garbanzo beans(chickpeas) drained and rinsed
- 1 pepper (color of your choice) chopped
- 1/3 cup lemon vinaigrette dressing, recipe below
- Make couscous (Bring 2 cups of water to a boil, add couscous, stir to combine. Simmer for 10 to 12 minutes or until tender. Drain and add to serving dish.)
- Add veggies and chickpeas.
- Add dressing and put salad in the fridge for about an hour before eating so flavors can meld.
- 1/4 cup lemon juice
- 1/4 cup fresh basil leaves
- 2 cloves garlic
- 2 tsp. lemon zest
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/3 cup extra-virgin olive oil
Whisk lemon juice, basil, garlic, lemon zest, salt and pepper together. Slowly add oil while whisking.
I love my new bowl with a resealable lid!
Mmmm…I can almost taste it now!!
I hope you enjoy these 3 vegan recipes as much as I have this summer! You can make a batch of the veggie burgers and freeze leftovers. You can also make the meatless muffins ahead of time and re-heat as needed. This summer salad is great to bring to a picnic or party and will sure to please and replace normal, boring pasta salad.
Happy Puppies & Sunshine,