Grilled Portobello Burger

I must admit - I might be biased on this one. I *love* portobello burgers. Or rather, I just love mushrooms of all kinds. But even for the more discerning mushroom eaters out there, I think these are worth trying. It's not because it's a meat substitute... it's just because it's good. This is a delicious meal all by itself without the need for comparing it to other things or sticking it in a group. 

The trick here, of course, is marinating the mushrooms. Give them time to soak up the delicious flavors of balsamic vinegar, rosemary, and more, before grilling them. Don't worry, while the marinading takes a few minutes to sit, the rest comes together quite quickly. I then served my mushrooms with cheese, tomato, and aioli, all of which are in the menu below, but you should feel free to embellish however you like. Grilled (or not) red onion, leafy greens of some sort, and avocado would all be great additions as well!

Time: 50 min

Broccoli-Cheddar Cauli Soup

Cauliflower puree (or CauliCreme at Wegmans) is one of my favorite products. It's 100% cauliflower yet makes a fantastic, rich, creamy base for sauces or soups. Want to make an "alfredo" sauce? Use this. Want to make a creamy pesto sauce? Use this. Want to make any of a variety of rich, velvety, chowder-like or bisque-like soups? Use this! Yet...without the guilt while also sneaking some delicious vegetables into your diet. I've used it for mushroom soup, corn soup, crab chowder, and more. Get creative and share your best ideas in the comments. (And, of course, check back as I try to post a few more ideas and recipes.)

This recipe does use some cheese, but the soups are equally delicious without it. When I've done seafood chowders or mushroom soup, it's fully vegan. The basic idea also always remains the same... saute some aromatics for a base, add some veggies, and then add the cauliflower puree and broth in varying quantities depending on your goal texture. I have typically been doing around two cups of my homemade salt-free vegetable broth (if you aren't using vegetable scraps, or frankly chicken bones or shrimp shells, to make broth, you are definitely missing out) to one back of Wegman's Caulicreme and that creates a bisque-like texture. Obviously, this allows for customization. So what are you waiting for? Whip up some soup and add a (whole grain) bread or salad for a delicious and healthy winter meal!

Time: 20 min

Homemade Black Bean Burgers

Interestingly, while I'm a lifelong vegetarian, I haven't always loved black bean burgers. It was unfortunate since up until a few years ago, that was the main substitute for meat. (I have always loved mushrooms, though!) However, even during that phase, a friend made me homemade black bean burgers with a recipe very close to this one. Since she'd already planned a vegetarian meal just for me, I said nothing, shot a look at my husband to ensure he wouldn't, and chomped away. And... it was delicious. I realized I'd been missing out with dry, flavorless versions at many restaurants that were only tossing in a vegetarian option as an overthought. I began to experiment with my own version and today, these are a favorite in my house.

Black beans do bring a lot of calories, but they are also incredibly filling with lots of vitamins and nutrients, so you don't need much to satisfy you. Just ensure you are buying low-salt or no-salt versions *and* rinsing them off really well. Not only is that key to getting the right texture in this recipe, but it also will get rid of any salt that is remaining. Otherwise, a healthy dinner will quickly leave your sodium skyrocketing. You'll also see I use a little bit of cheese inside mine for an extra burst of flavor and delightful surprise. You can easily leave this out if you prefer, or even tuck something else inside. Like... more guacamole. Who doesn't want more guacamole?!?

Time: 30 min