I feel like I’ve been stuck in a rut lately eating the same things over and over again. I really needed some new recipes to make things exciting again. When I first became a vegetarian in January it was new and exciting and I really loved exploring new recipes that I probably would have never made when I was a meat-eater. Lately though I’ve been finding myself missing meat. Not the taste, but just the diversity of recipe options. I needed to bring some of that diversity into my vegetarian menu.
Today I did just that.
Breakfast was a bagel with a basil eggwhite omelet, faux sausage patty and sliced tomato.
It doesn’t look that unique or spectacular, but the basil in the eggwhite omelet really made the flavors pop. This dish was inspired by my need to find a use for the 4 dozen eggs that I have in my refrigerator. It was really delicous and a great way to use up a few eggs!
Lunch was a grilled veggie pizza. I’ve made alot of pizzas lately, but I haven’t been able to find a good balance between perfectly cooked veggies and perfectly cooked crust. Either the crust is cooked well and the veggies are undercooked or the crust is burnt.
I don’t know why it took me so long to figure this out but the key is to pre-cook the veggies, specifically grilling them.
I grilled zucchini slices, yellow squash, mushrooms and onions on my George Foreman grilled with a light spray of olive oil. I used a pocketless pita from Costco as the crust, and Prego as the sauce.
I made Tim’s with cheese and mine without. I baked them in the oven at 425 degrees for about 7 or 8 minutes. Soooo much better with the pre-grilled veggies!
Dinner was definitely the star of the day. I wanted to do some grilling for Labor Day, but I thought it would be difficult to find good vegetarian recipes for the grill. I finally came up with Grilled Portobello Burgers.
O … M … G!
I’ve never actually had a portobello burger before, they honestly never looked very appealing to me. I thought I’d give them a try tonight though since I was craving burgers and fries.
I marinated the mushroom caps in olive oil and italian seasoning (I forgot the balsamic vinegar that the recipe called for). They soaked up the oil very quickly.
Tim grilled the mushrooms for about 6 minutes or so and then topped them with provolone cheese. We also grilled onions and the buns.
Our burgers included: grilled bun, mushroom cap, sliced avocado, arugula (soooo much better than lettuce or spinach), and sliced tomato.
I served the burgers with baked Sweet Potato fries.
This is one of the BEST meals I’ve had in a very long time. Its nice to know that even though I’ve given up meat, I don’t have to give up really good burgers. I can’t wait to make this again and again. Its definitely going into a regular rotation. Give it a try!
I hid the last mushroom in the fridge so hopefully I can eat it for lunch tomorrow without any competition from the hubby. Hehehehe 😉