Beyond Burger Salad

I first tried the Beyond Meat Burger at Epcot’s Flower and Garden festival last year. I couldn’t believe how amazing it was! I immediately fell in love with it! I couldn’t wait to find it at my grocery store so I could create my own recipes. I’ve used the Beyond Meat as a substitution in several of my recipes. It’s that good!

Have you never heard of The Beyond Burger™? 

It is from the company, Beyond Meat, it’s a plant-based burger that looks, cooks and tastes like beef, but is made entirely from plants without ANY gluten, soy or GMOs. It’s good for you, the planet and delicious! 

Skip the meat and try this vegetarian alternative instead!

This Beyond Meat Burger salad is juicy and loaded with toppings like sautéed caramelized onions, red pepper, and mushrooms served over a bed of baby spinach and arugula. you can Seriously you jazz it up with any number of toppings to make it taste just like one of your favorite burgers.

Ingredients:

Burgers:

• 1 package Beyond Burger
• 1 teaspoon Garlic Powder
• 1/2 teaspoon each salt & pepper 

Caramelized Veggies

• 1 small onion, thinly sliced
• 1 pint sliced mushrooms 
• 1 red bell pepper, thinly sliced 
• 2 cloves of garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 tablespoon Liquid Aminos, or soy sauce 
• Handful of Arugula & Baby Spinach

Instructions:

For the Caramelized Veggies:

In a large skillet, heat the olive oil over medium high heat. Add the onion Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. 

Add the sliced mushrooms, cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. 

Add the red peppers, stir and cook for 1 to 2 minutes. 

Add chopped garlic and red pepper flakes, stir. 

Pour Liquid Aminos (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated and most of the liquid has cooked off. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover to keep warm. 

For the Burgers: 

Preheat the grill pan and olive oil over medium high heat. 

Mix beyond burger meat with seasoning.

Make 5 patties. 

Add the patties and cook for 2 to 3 minutes, or until browned. Flip and cook for an additional 2 to 3 minutes. 

Assemble Salad:

Place a handful of arugula and baby spinach on a plate.

Place the burger on top of greens and top with the Caramelized Veggies. 

Drizzle your favorite dressing & enjoy!

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Black Bean Tacos with Roasted Corn Salsa

Healthy tacos made with seasoned black beans, an easy corn salsa and a delicious cilantro pesto.

These Black Bean Tacos served in a tortilla or even a zucchini boat are so good that you definitely won’t miss the meat. It is a healthy meatless meal that not only tastes great, it’s budget-friendly too! 

I love making tacos! One of our favorite things about tacos is how versatile they are. There are literally hundreds of taco recipes out there to choose from.  It’s good to have variety! There is nothing boring about these tacos, the black beans are full of flavor and completely filling, the corn salsa adds a sweet twist and the cilantro pesto brings it all home! Trust me you will go back for seconds!

I’ve been trying to cut out carbs so instead of a tortilla, I made a zucchini boat as my vessel. You can even serve this on top of a salad. This recipe is that versatile!

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Wine Pairing? Scout and Cellar GALLIVANT ROSÉ! Lively and refreshing with strawberry, red cherry and fresh melon balanced by limestone on a dry, well-textured frame with a clean finish. Click the link under the photo to order a bottle!

http://www.scoutandcellar.com/whiskawaykitchen

INGREDIENTS

Corn Salsa:

• 1 can Roasted Corn, drained
• 1/4 cup chopped cilantro
• 3/4 cup thinly sliced radishes, cut into quarters
• 1 tablespoon extra virgin olive oil
• Juice of 1 lime and zest

Cilantro Pesto:

• 1 cup tightly packed cilantro leaves 
• 1 small shallot
• 2 garlic cloves
• 1 tablespoon jalapeno pepper
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• Salt & Pepper to taste

Black Beans:

• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 cans (14.5 ounces) black beans, drained
• 1 cup fresh mild salsa
• 1 teaspoon chili powder
• 1 and 1/2 teaspoon ground cumin

INSTRUCTIONS

Corn Salsa:

Combine all ingredients. Stir, adjust seasoning to taste, and set aside to marinate while preparing the rest of the tacos.

Cilantro Pesto

Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is all combined, add olive oil and pulse a few times quickly until combined. Season to taste with salt and pepper. Set aside to marinate while preparing the rest of the tacos.

Black Beans:

Heat a skillet over medium heat. Add1 tablespoon olive oil. Add in the chopped onion and saute for 3 minutes over medium high heat. Add in the garlic and stir for another 30 seconds. Add in the black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired. Season to taste with salt and pepper.

Putting it all together!

Warm tortillas or a zucchini boat, and add a generous amount of the black beans mixture topped by the corn topping, and a spoonful of the pesto. 

Add the rest of your favorite taco toppings like cheese, guacamole or sour cream.

http://www.scoutandcellar.com/whiskawaykitchen

Spicy Tofu Tacos

Spicy, crumbly, and packed with protein and fiber, these tasty healthy tacos are ready in less than 30 minutes!

It’s super easy to make these delicious healthy tacos! Just crumble up a block of extra-firm tofu, coat it in spices, and then bake  in the oven. The crumbles darken and get dry and crunchy. Just layer on a tortilla, with your favourite toppings. 

These tacos are spicy! You will want a refreshing glass of Scout and Cellar FIDDLENECK MUSCAT BLANC, it’s sweet with hints of mango, pineapple and honeysuckle. It’s the perfect pairing for these spicy tofu tacos!

http://www.scoutandcellar.com/whiskawaykitchen

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons Liquid Aminos, or low sodium soy sauce
• 2 tablespoons tomato paste
• 1 tablespoon lite maple syrup
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon Red Pepper Flakes
• 2 teaspoons chili powder
• 14-16 ounce extra-firm tofu, patted dry

Instructions

Preheat the oven to 350 degrees F 

Line a baking sheet with parchment paper.

In a large bowl, mix together the olive oil, soy sauce, tomato paste, maple syrup, onion powder, garlic powder, smoked paprika and chili powder. 

Now crumble the tofu into the bowl with your hands, and mix together using a large spoon until well combined.

Spread the tofu mixture evenly on the parchment lined pan. 

Place in the oven and bake for 15 minutes, then give it a little stir and bake for 15 more minutes, until the tofu is golden, crispy in places and chewy.

Remove from the oven and serve immediately in corn/flour tortillas with desired toppings.

http://www.scoutandcellar.com/whiskawaykitchen

Chili Lime Tofu Bowl

In this recipe, we have crispy tofu that has been pan-fried until golden brown, coated with a chili lime seasoning. Tofu can taste great if well prepared, but if you are one of the few tofu haters who think it’s a mushy, tasteless piece of cardboard you haven’t tried this recipe yet.

It’s easy to make, doesn’t require hard to find ingredients, and it’s ready in less than 30 minutes!

The key is to start by draining the tofu to remove excess water, this step is essential to get it crispy on the outside. Make sure to use firm, or extra firm tofu. Once this is done, we cut it into cubes and coat it with cornstarch, and chili lime seasoning, I use Trader Joe’s Chile Lime Seasoning Blend but any Chili Lime seasoning works! Cornstarch helps make the tofu extra crispy.

Then pan-fry the tofu in a small amount of oil, you can use vegetable oil or coconut oil- you want to make it healthier!

Next, sauté the onion, pepper and garlic.

While the veggies are in the pan, prepare the sauce. 

The sauce is super easy, savory, sweet, and  slightly spicy. The base of the sauce is lime juice, soy sauce, cumin, paprika, brown sugar and red pepper flakes.

I recommend returning the tofu to the pan and coating it with the sauce just before serving if you want to keep its crispiness. 

These bowls are healthy, filling and packed with nutrients. You get healthy fats from the avocado, carbs from the rice, and protein coming from the tofu!

Trust me! You will love it, even those of you unsure of tofu! 

Ingredients

1/4 cup lime juice

2 tablespoons soy sauce

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon red pepper flakes

½ teaspoon brown sugar

1/2 teaspoon black pepper

2 tablespoons Cornstarch 

1 tablespoons Chili Lime seasoning,

2 tablespoons vegetable oil (or another high heat cooking oil)

1 (14 ounce) package extra firm tofu, drained and pressed, then cut into cubes or small strips (1-2 inch sides)

1 large bell peppers (any color), sliced into strips

1 medium red onion, sliced into strips

3 garlic cloves, chopped

1/4 cup finely chopped fresh cilantro

1 Avocado, pitted and sliced 

1 cup cooked white rice

Sour cream

Instructions

Stir the lime juice, soy sauce, garlic, cumin, paprika, red pepper flakes, brown sugar, and black pepper together in a small bowl. Set aside.

In a bowl, mix together the cornstarch and Chili Lime seasoning. 

Toss the tofu in the cornstarch and Chili lime seasoning. 

Coat the bottom of a large skillet with the oil and place it over medium heat. When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping once or twice, until the pieces are browned on multiple sides. Remove the tofu from the pan and transfer it to a plate.

Raise the heat to high and add a dash more of oil to the skillet if it seems too dry. Add the peppers and onions, and cook, stirring frequently, until browned in spots and tender-crisp, 1-2 minutes. Add the garlic and saute for another minute. 

Remove saute veggies from pan.

Return the tofu to the pan and pour the sauce over the tofu. Cook for 1-2 minutes more, until most of the liquid has evaporated. Remove from heat.

Scoop white rice into a bowl and top with tofu,

sautéed veggies and avocado slices. Sprinkle cilantro on top and a dollop of sour cream.

Enjoy!

Looking for a wine to pair with this dish?
Scout & Cellar 2017 CAN SUMOI LA ROSA
Fresh and lively with notes of red cherry, Meyer lemon and wild strawberry with a balanced minerality and refreshing finish.
www.scoutandcellar.com/whiskawaykitchen