Foursquare Helps Vegetarians Celebrate National Cheeseburger Day

northstarToday is National Cheeseburger Day and it seems to be a particularly good time to extoll the virtues of a non-animal, meat-free, violence-free burger.

Do you have a favorite veggie burger restaurant?

 

Have you visited any of these locations?

How about your own recipe? I’d love to hear about it!

(I received the following news release and thought I’d share it with y’all who live in different parts of the country.)

goldenmeanTo help enjoy the beloved sandwich, Foursquare has made is possible for vegetarians to get in on the celebration by rounding up a list of the country’s best veggie burgers.

Forget “checking in” with Foursquare’s new app – now we’re all about leaving tips at places you love (or hate) and finding recommendations personalized for YOU by allowing you to pick from over 10,000 “tastes” (everything from “veggie burgers” to “veggie pizza,” “veggie pho” and “vegetarian curries”). We have over 55 million people using the app, all of which have contributed to the making of this list of meat-less beauties.

Details on the top veggie burgers (and a popular tip for each location) according to Foursquare around the country are below.

BEST VEGGIE BURGERS IN THE USA

Top Tip: “That veggie burger was better than a lot of regular burgers I’ve had. Definitely recommended.”

Top Tip: “Best veggie burger ever- I couldn’t believe it wasn’t meat. The kale salad is also a must-order. Hillstone is surprisingly very vegan-friendly!”

Top Tip: “Very cool vibe! Maca hot latte was amazing and yes the burger lived up to the reviews!”

Top Tip: “$6 burgers/veggie burgers during happy hour. Perpetual happy hour on Yuenglings ($3). You can easily spend very little or live like a hip king here. Awesome brunch, too.”

Top Tip: “Bring a carnivore here who you want to convince that being a vegetarian, vegan, or hipster is cool. Also, amazing playlist when DJs aren’t spinning.

Top Tip: “The spinach dip is what I come for & the veggie burger is the BEST!!!

Top Tip: “This is hands down the best veggie burger I have ever had. It has substance, flavor, texture, and obviously a little love. Wow.”

Top Tip: “I don’t know what I love more the cornbread or the veggie burger”

Top Tip: “Veggie burger was awesome! Handmade fresh with great seasoning. The Kentucky bourbon is exceptional too.”

Top Tip: “The food here is unbelievable! Just enjoyed a Veggie Burger that was absolutely outstanding.”

 

Stuffed Portobello ‘Shrooms Recipe

Portobellos — or portabellos or portobellas —  I’ve seen it spelled all three ways — are fat-free and very low in calories.

They’re also a rich source of selenium, copper and niacin. I learned that portobello mushrooms are the mature form of baby crimini mushrooms. They grow up to six inches in diameter with a dense, meaty texture.

It’s that “meaty” texture that vegetarians and vegans love. We’re definitely NOT trying to recreate meat in any fashion– at least my tugboat man and I aren’t — but quinoa and brown rice and lentils leave little in the way of a CHEWING experience — and this ‘shroom is beyond versatile on the grill or stuffed and baked.

This is how I prepared it last night for me and my tugboat man.

For two people:
Two portobello mushrooms
1/2 onion
One summer squash or zucchini
1/2 jalapeño
Chard and beet greens (from our garden)
One small tomato
Two slices whole wheat bread or 1/4 cup bread crumbs

portobello1 Prepare the mushrooms by carefully washing off all dirt — don’t soak any mushroom in water or they’ll tend to become spongy and/or mushy. Ick. Wipe dry. Remove the stem and set aside. Scrape out the gills to make more room for the filling. Place bottom side down (stem side up) on a baking sheet lined with parchment paper. Sprinkle a teaspoon of olive oil over the mushrooms. Bake at 350 degrees for about twelve minutes. Immediately remove and drain off any water. Notice the shrinkage!

While the mushrooms are in the oven, chop the onion, jalapeño, tomato, greens, mushroom stems, and shred the squash.

portobello2

Using a teaspoon of olive oil to coat the pan, sauté all the vegetables except for the greens until soft. Add a pinch (or more) of dried red pepper flakes, cracked pepper, fresh basil, and oregano. Add the greens and a few tablespoons water or wine or low sodium vegetable stock. Put a top on the pan and steam until the greens are tender.

Take off the heat. If you’re using bread crumbs, add them now and stir. If you’re like me and ran out of bread crumbs, take the bread and shred it in a bowl, add about half cup of warm water. Allow the bread to soak up the water and then squeeze out all the water and add to the cooked vegetables. Mix well.

Place the mushroom cups on a baking sheet with a clean sheet of parchment paper. Fill each of the portobellos with equal amounts of filling and sprinkle with freshly grated parmesan cheese (or vegan cheese), if desired.

Preheat oven to 350 degreportobello3es and bake for approximately fifteen minutes until heated through and cheese is melted.

 

 

 

Add a fresh salad of lettuce, tomatoes, cucumbers, and feta cheese with a lemony vinaigrette to complement the “meaty” stuffed portobello mushrooms for a healthy and satisfying dinner.

portobello4

 Options: Use any leftover cooked vegetables, too. plus spinach, green peppers, shredded carrots, corn, brown rice, quinoa.

#portobello #recipe #vegetarian

Sign the Animal Bill of Rights! | Animal Legal Defense Fund

I’m discovering my blogging path isn’t all seashells and Chanel…my tugboat man and I are both ardent animal activists — no, he doesn’t eat meat either, and abhors hunting or killing of animals. Hunting is not a sport. My tough merchant mariner is proud to stand up for and defend animals. What an awesome man I’m married to.

Sign the Animal Bill of Rights! | Animal Legal Defense Fund.

Part Two: Countdown to Sexy Time

UPDATE on my friend’s son. He’s home from the hospital with no clearcut diagnosis, but he seems to be feeling better. Thank you all so much for your kind words. I’m very glad it all turned out OK.

And now, back to me — my favorite subject — and my Countdown to Sexy Time.

welcome home

The welcome home table… see the tugboat shaped rock attached by a “towline” to a barge shaped rock? Those were our special finds on our hike in Palm Springs. (Click to read about it) I’ve loaded the barge with cargo of dark chocolate chips. Cute, huh? He’ll really like my creativity.

.Just started the Princess Rosebud Bake-Off:

1. Granola
2. Overnight French Bread
3. Chocolate Chip Cookies
4. Carrot Cake (you can see that I already tasted it–I DID have to make sure it was OK, didn’t I?)

(Recipes are posted below)
carrot cake Cooky Jar
I’m not sure what to make for his welcome home dinner; he hasn’t given me any suggestions yet. Possibly Vegetarian Lasagna?

That would be great with the Overnight French Bread although I might save that for Friday when my son and DIL are here.

All I’ve had to eat all day is two hard boiled eggs and one of my special secret formula wheat grass smoothies, so I’m totally ready for food.

The big question…
What should I wear?

Black Boots

Dear me, how did that sneaky Chanel handbag manage to photobomb every pic?

I never had the chance to shop for a new outfit but I do have new boots; his unexpected afternoon arrival wreaks havoc with my original plan of an evening gown and spiky heels.

Although….I’m not ruling out an evening gown; I’ve been known to wear one to the airport, but we have a couple of stops on the way home–I’ll need to figure something out.

He tells me to dress “normal” and I always ask him if he has any idea who he’s married to, or should I say “to whom he’s married”. LOL

Any ideas? I’m open to suggestions. And if you’ll excuse me,  I gotta mow my legs now…

RECIPES

Lowfat Carrot Cake

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon, plus more for sprinkling
  • 1/4 teaspoon, plus 1 pinch salt
  • 1 cup packed light brown sugar
  • 1/4 cup sour cream (I used nonfat yogurt, a great substitution)
  • 1/4 cup vegetable oil
  • 1 egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup loosely packed carrots shreds, about 2 medium carrots
  • 1/2 cup chopped fresh or canned pineapple
  • 1/2 cup chopped walnuts (Optional)

Cream Cheese Frosting

  • 1 cup confectioners’ sugar, sifted
  • 3 tablespoons butter, softened
  • 3 tablespoons cream cheese, softened

1. Preheat oven to 350 degrees and lightly grease a 6 cup nonstick Bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and 1/4 teaspoon salt.

2. In a large bowl, whisk together the brown sugar, 1/4 cup sour cream, the oil, egg, and vanilla until smooth. Stir in the carrots, pineapple and walnuts. Stir in the flour mixture until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Transfer to a rack to cool for 15 minutes, then invert onto the rack, remove the pan and let cool completely.

3. Using a wooden spoon, mix cream cheese and butter. Add confectioners’ sugar and 1 teaspoon vanilla. Spread or drizzle on top of cake only.

Lowfat (there’s a theme here) Chocolate Chip Cookies

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp butter, melted and 1 tablespoon oil
  • 1 egg
  • 2 tbsp grated raw apple or applesauce
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • 1 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt

Preheat oven to 375°.  Line two cookie sheets with parchment paper. I cannot live without parchment paper. It makes clean up soooo easy! In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, apple/sauce and vanilla together until light and fluffy. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in chocolate chips. Bake 8 – 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Overnight French Bread
I attempted to inbed the html, but it wouldn’t work, but if you click on the title, it should take you to the recipe I use.

Do as I say, not as I do

A food police confession…we were out of healthy homemade cookies with DIL and sister wife in town, and captain loves a little sumpin’ sweet, so I broke down and allowed him to have a choice in life bought a package of honey graham crackers at Vons. Lowfat, contains fiber, etc. I gave him two squares and thought that would make him happy. Then I got the idea in my head to make chocolate covered graham crackers. Bad idea. Turned into a major tussle. I had to hide them from both of us, cos we wanted to eat them ALL, but you should REALLY try it. Melt 1/2 cup semi-sweet chocolate chips. Add about 1 tsp. veg oil and stir to combine for a minute or so with a wooden spoon which’ll temper the choc. I covered one side although you could do both. I placed them in the refrigerator for a bit to speed up the hardening of the choc. They’re so freakin’ good. I know it’s crazy to take on the role of food regulator and then create scenarios that cause these kinds of problems. At least I’m totes aware of the dichotomy here. And at least I didn’t go full-on s’mores, mostly ‘cos the marshmallows at Vons contained gelatin which is derived from cows and we’re vegetarians and don’t eat Jello or anything like that. If we had been at Whole Foods and saw vegan marshmallows, I might not have been able to stop myself…