I hope you didn’t run out of breath reading that. I’m just going to jump right in to posting all three of these recipes

100% Vegan Ale-Aged Cashew Cheese Stuffed Beyond Cheeseburger

Ingredients:

• 2 Beyond Meat patties, thawed (find out where to buy them near you, here)
• Zengarry Ale-Aged Cashew cheese (sharp cheddar mixed with Beau’s Lug Tread)
• couple of slices of vegan cheese (I used Nafsikas Garden – swiss)
• vegan hamburger buns (I used Silver Hills Bakery)
• BBQ Sauce (my fave is the Bourbon one from Farm Boy)
• sweet relish
• leafy green (I used the leaves from red chard here)

Directions:

1. Place half of the cheese in the middle of each patty. Fold the patty around the cheese, and reshape the patty. It may now be smaller in circumference then before, but should be a solid patty when done.
2. Cook patties by method of choice, but I suggest cook it on a bit lower temperature then you normally would a Beyond burger, for a bit longer, as it’s now a thicker patty and you want it cooked thoroughly. In a stove top pan (I used one like this), heat a bit of oil, then cook on low-medium for about 5-6 minutes, or until a nice golden brown colour appears, flip and cook for another 4-5 minutes.
3. When there’s a few minutes left for cooking burgers, add slice of cheese and place a lid on the pan. The steam created will melt the vegan cheese to the burger.
4. Remove from pan and let stand for a few minutes while you prepare your toppings of choice.
5. On the buns, I sometimes add a bit of mayo & mustard, but for this recipe, I topped the cheese with some bourbon BBQ sauce and sweet relish.
6. Add the pre-made salads and enjoy!!!!!! STUFF YER FACE!

Next up………..

Turmeric Potato Salad

I LOVE potato salad. It truly could be an obsession. It’s just food that I always crave in the summer time. It gets replaced with mashed potatoes in the winter I guess!!! I’ll save myself from the embarrassment from going on about this love I have, I’ll just get right to the recipe!

Ingredients:

• 2 cups of potatoes, cubed & boiled (I love using mini potatoes and just cutting in half)
• 1/2 C vegan mayo
• 6-8 Tbsp dijon mustard
• 5-6 Tbsp sweet relish
• 2 Tbsp turmeric
• 1-2 tsp of sea salt
• 2 tsp of ground pepper
• 1 tsp chili powder
• 1 green onion, chopped
• simulated bacon bits for topping (yup, many of those are vegan! Check the label!)

Directions:

1. In a large bowl, mash the potatoes, but not completely! You want some chunks and some smooshie ones.
2. Add mayo, mustard and relish and mix together gently.
3. Sprinkle spices & veggies of choice all over and mix well.
4. Add fresh herbs and bacon bits as topping if so desired.

Jalapeno Ranch Dressing!!

I decided just to add this dressing to this post, because y’all can make whatever salad you want since they are pretty simple. I did say before that this was a junk food site, but that once in a while, there’d be some healthy stuff! LOL

For those who may be really stuck, for this one I just used the following: some leafy greens, cherry tomatoes, red peppers and cucumbers. I always add about half a tablespoon of hemp hearts, chia seeds and usually sunflower seeds to my salads for extra protein and nutrients.

Ingredients:

• 1/2 C vegan mayo (I use Farm Boy’s but Veganaise is good too!)
• 1/4 C chopped jalapenos
• 1 tsp onion powder
• 2 tsp garlic powder
• 1/4 C non-dairy milk (I used soy)
• 1 Tbsp apple cider vinegar
• 1/2 tsp paprika
• 1 tsp dried dill
• 1 tsp dried marjaron

Directions:

1. Add all ingredients to blender and blend until smooth. You will have to scrape down the sides a few times. If too thick, you may need to add a splash more non-dairy milk (or water, but don’t water it down too much so add a tiny bit at a time!)

ENJOYYYYYYYYYYYYYYY !!!!!!! ❤️❤️❤️ENJOYYYYYYYYYYYYYYY !!!!!!!