Post by Loupy on Sept 25, 2016 20:08:59 GMT -7
VEGETARIAN "HAMBURGER" BOWLS WITH SPIRALIZED POTATOES
From: Ali @ inspiralized.com/
I’ve found a new love: cauliflower meat.
It sounds funky, but it works. Cauliflower meat is basically pulsed cauliflower, mushrooms, and walnuts along with some meat-like seasonings.
You won’t believe it! Now let me tell you how to make it.
Sometimes I’m really in the mood for a burger, but the thought of eating one doesn’t appeal to me – it can be messy and hard to eat. Plus, I’m a veggie girl, so I’m usually opting for a veggie burger- and then, I just wish it came with more toppings.
I made these bowls two ways – one with cheese and one without, with the dressing. To be honest, it’s a toss up. Whatever your preference is, go with that one – or make them both!
Don’t be intimidated by the prep, this dish comes together well – and saves even better! I had leftovers for lunch the next day. Bonus points if you top this with a fried egg.
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Serves: 4
Ingredients
2 tablespoons extra virgin olive oil
1 russet potato, Blade D, noodles trimmed
1 pinch chili powder
¼ teaspoon garlic powder
salt and pepper
8 oz button mushrooms, sliced
4 cups chopped cauliflower florets
⅔ cups chopped raw walnuts
1 yellow onion, diced
1 garlic clove, sliced
1 tablespoon tomato paste
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 tablespoon barbecue sauce
1 teaspoon liquid smoke
1 tablespoon soy sauce
2.5 cups shredded romaine lettuce
¾ cup shredded American or Cheddar cheese (optional)
1 cup quartered cherry tomatoes
4 butter pickles, sliced into rounds
For the dressing:
2 tablespoons nonfat plain Greek yogurt (or use vegan mayonnaise)
⅛ teaspoon garlic powder
1 teaspoon apple cider vinegar (or use 1 teaspoon of pickle juice)
½ teaspoon dijon mustard
1 teaspoon barbecue sauce
pepper, to taste
Instructions
Heat half of the oil in a large skillet over medium-high heat.
Once oil is shimmering, add the potato noodles and season with chili powder, garlic powder, salt, and pepper.
Cook until wilted and browned, about 10 minutes.
When done, set aside on a plate and tint with foil to keep warm.
Meanwhile, prepare the meat mixture.
First, add the mushrooms to a food processor and pulse until finely chopped.
Set aside in a bowl and then add in the cauliflower and pulse until ground to meat-size crumbles, do not over-pulse or else it would be like couscous.
Transfer to the bowl with the mushrooms and then add in the walnuts and pulse until ground, but not too much so that it’s a powder.
Transfer to the bowl with the pulsed vegetables.
Once potatoes are done cooking, heat the remaining oil in the same skillet used to cook the potatoes back over medium-high heat.
Once oil is shimmering, add the garlic and onion and cook for 3 minutes or until softened.
Add the tomato paste and stir well to coat the mixture.
Add in the pulsed vegetables (cauliflower, mushrooms) and pulsed walnuts.
Season with paprika, cayenne, and salt and pepper.
Stir well and then add the barbecue sauce, liquid smoke, and soy sauce.
Stir again and let cook until browned and liquid has absorbed, about 5-10 minutes.
Meanwhile, prepare the dressing: add all the ingredients to a bowl and whisk well to combine.
Taste and adjust to your preference.
Prepare the bowls: divide the potato noodles and hamburger meat mixture into four bowls.
Top with lettuce, shredded cheese (if desired), pickles, and tomatoes.
Drizzle with dressing and serve.
From: Ali @ inspiralized.com/
I’ve found a new love: cauliflower meat.
It sounds funky, but it works. Cauliflower meat is basically pulsed cauliflower, mushrooms, and walnuts along with some meat-like seasonings.
You won’t believe it! Now let me tell you how to make it.
Sometimes I’m really in the mood for a burger, but the thought of eating one doesn’t appeal to me – it can be messy and hard to eat. Plus, I’m a veggie girl, so I’m usually opting for a veggie burger- and then, I just wish it came with more toppings.
I made these bowls two ways – one with cheese and one without, with the dressing. To be honest, it’s a toss up. Whatever your preference is, go with that one – or make them both!
Don’t be intimidated by the prep, this dish comes together well – and saves even better! I had leftovers for lunch the next day. Bonus points if you top this with a fried egg.
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Serves: 4
Ingredients
2 tablespoons extra virgin olive oil
1 russet potato, Blade D, noodles trimmed
1 pinch chili powder
¼ teaspoon garlic powder
salt and pepper
8 oz button mushrooms, sliced
4 cups chopped cauliflower florets
⅔ cups chopped raw walnuts
1 yellow onion, diced
1 garlic clove, sliced
1 tablespoon tomato paste
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 tablespoon barbecue sauce
1 teaspoon liquid smoke
1 tablespoon soy sauce
2.5 cups shredded romaine lettuce
¾ cup shredded American or Cheddar cheese (optional)
1 cup quartered cherry tomatoes
4 butter pickles, sliced into rounds
For the dressing:
2 tablespoons nonfat plain Greek yogurt (or use vegan mayonnaise)
⅛ teaspoon garlic powder
1 teaspoon apple cider vinegar (or use 1 teaspoon of pickle juice)
½ teaspoon dijon mustard
1 teaspoon barbecue sauce
pepper, to taste
Instructions
Heat half of the oil in a large skillet over medium-high heat.
Once oil is shimmering, add the potato noodles and season with chili powder, garlic powder, salt, and pepper.
Cook until wilted and browned, about 10 minutes.
When done, set aside on a plate and tint with foil to keep warm.
Meanwhile, prepare the meat mixture.
First, add the mushrooms to a food processor and pulse until finely chopped.
Set aside in a bowl and then add in the cauliflower and pulse until ground to meat-size crumbles, do not over-pulse or else it would be like couscous.
Transfer to the bowl with the mushrooms and then add in the walnuts and pulse until ground, but not too much so that it’s a powder.
Transfer to the bowl with the pulsed vegetables.
Once potatoes are done cooking, heat the remaining oil in the same skillet used to cook the potatoes back over medium-high heat.
Once oil is shimmering, add the garlic and onion and cook for 3 minutes or until softened.
Add the tomato paste and stir well to coat the mixture.
Add in the pulsed vegetables (cauliflower, mushrooms) and pulsed walnuts.
Season with paprika, cayenne, and salt and pepper.
Stir well and then add the barbecue sauce, liquid smoke, and soy sauce.
Stir again and let cook until browned and liquid has absorbed, about 5-10 minutes.
Meanwhile, prepare the dressing: add all the ingredients to a bowl and whisk well to combine.
Taste and adjust to your preference.
Prepare the bowls: divide the potato noodles and hamburger meat mixture into four bowls.
Top with lettuce, shredded cheese (if desired), pickles, and tomatoes.
Drizzle with dressing and serve.
