The best? Really? I know some of you may be thinking the words “veggie” and “burger” are two words that don’t even belong together and especially combined with the word “best.” I used to think that too.

Continue reading “THE BEST VEGGIE BURGER”


My sister-in-law claimed to hate meat loaf. She also never had it and refused to eat it. My brother couldn’t even cook it at home for her to try. It’s not like she doesn’t like ground beef. She eats burgers and other meat dishes. How can you not like meat loaf? Or even more shocking, how do you hate it? It’s the classic mid-western American meal. What was her problem? It was my goal to investigate this, and then later educate her on the greatness that is meat loaf.

Continue reading “MEAT LOAF? NO, MEAT CAKE!”


We were having friends over for dinner the other day. I had planned this fancy salad with pears, dried cherries, glazed pecans, and goat cheese. I originally planned on using store bought dressing to save some time, but after further pondering, I decided I should up my game and rock some homemade balsamic vinegar dressing. With a fancy salad bursting with all that flavor I couldn’t lame out for the dressing. This balsamic dressing was super delicious and was a crowd pleaser. It kept really well in the refrigerator too. I think using the immersion blender helped keep the oil from separating. Continue reading “BALSAMIC VINEGAR DRESSING”

Grilled Cauliflower Steaks with Corn and Black Bean Salsa


I’ve been wanting to use my new grill more, but I’ve also wanted to still keep eating primarily vegetarian. I was having a hard time finding an easy main dish grilled veggie recipe. Our whole house loves cauliflower so when I came across this it looked like it was worth a try, and simple.

I didn’t have any cilantro on hand which I’m sure would add wonders to the taste. But I liked the combination of the cauliflower with the bean salsa. I grilled some zucchini as a side dish as well.

I only cut two “steaks” out of the cauliflower head. I wasn’t sure how thick to make them either. Mine were probably an inch and a half thick. The recipe said to grill them 3-4 minutes on each side, but I did about 10 minutes. I’d probably do a little longer next time because they were a little crunchier than I would have preferred.

I will definitely make these again with a few adjustments. It was just too easy and simple to not want to make it again.


Grilled Cauliflower Steaks with Corn and Black Bean Salsa

Korean BBQ Portobello Burgers


I am now a proud owner of a grill! Can you believe it? I’ve been a home owner for ten years and have never owned a grill before. But after grilling for the first time at my own house on a real grill, I can finally call myself a “true American.” But once you hear what I grilled, you may take issue with my choices and my “true American-ness.”

Korean BBQ portobello burgers still count, right?

We were having friends over for a BBQ over the fourth of July weekend. And since I’ve never grilled before, I figured I should do a practice run with something just to make sure I got the hang of it.

I made grilled zucchini, grilled corn on the cob, and Koren BBQ portobello burgers. No meat, but that’s what we decided on (I’ve been told if you don’t grill meat that it doesn’t count, which I suppose is a valid argument on some level).

Anyway, I killed it for my first time! The corn was crisp and rich. We didn’t even use butter or salt! The mushrooms were juicy and meaty (as much as a vegetable can be). And the zucchini was, ok, maybe a little overdone, but still delicious.

I think I’m going to love summer time grilling. Next up, Chicago style hot dogs!


Grilled Corn on the Cob

Korean BBQ Portobello Burgers

Recipe taken from Isa Does It, by Isa Chandra Moskowitz. If you enjoy vegan and vegetarian meals, I highly recommend you get this book. It’s my most used recipe source at the moment.


1 cup water
1/4 cup light molasses (I left this out because I couldn’t find it)
1/4 cup maple syrup
1/4 cup tomato paste
1/4 cup soy sauce
1/4 red wine vinegar
2 tsp sesame oil
2 Tbsp liquid smoke
2 tsp sriracha
2 cloves garlic
1 tsp onion powder
4 portobello mushroom caps
Olive oil for grill


Hamburger buns (I lightly grilled Kaiser roll buns)
Vegan mayo (I used regular)
1 cup kimchi

Marinate mushrooms for an hour. Grill mushrooms 5 minutes per side or until done. I added the marinade as I grilled them. I wanted as much of the marinade flavor as possible.

Spread mayo on lightly grilled buns. Place mushroom on bun and top with kimchi.

(The book has a lot more details but you get the gist of it)