Sushi with Butternut Squash, Basil & Cream Cheese

Butternut, Basil, Cream Cheese & Cashew Sushi

I LOVE SUSHI!!!  There are so many combos and this one can easily set off a brainstorm of ideas. My thoughts for basic good sushi combos are:

1. Something crunchy.
2. Something soft.
3. Something BOLD flavored. (but only use a tiny bit)
4. Something subtle flavored. (you can use more)
5. Something colorful.

From there you can add:

Something salty.

Something sour.

Something sweet.

Something bitter.

Always try to

BBQ "Beef" Brisket Sandwiches - Vegan and Amazing!!!

Are you having one of those CRAVINGS for BBQ meat? But you've decided to eat plant based so how can you satisfying it? Doesn't this picture just look mouthwatering? Well fear not my plant eating friends because,

Banana Pancakes - eggless

Eggless Banana Pancakes
guest blogger Sean Young

The bananas in this recipe give the pancakes a slightly denser texture while still making them big and puffy. My daughter likes puffy pancakes, I like a more dense ones and we both like bananas so

Cheesy Tomato Nut Roast

Michelle made a yummy dinner tonight, she made this "Cheesy Tomato Nut Roast" recipe that has become a periodic favorite in our home. Why 'periodic' because, we

Creamy Tequila Lime "Chicken" over Barley

Hi There everyone! I know it's been awhile sense my last recipe post. I've been working on my 'Summer' body for the last 3 months so that's eaten up most of my usual morning blogging time. I think I've gotten a routine down that will let me do both. So stay tuned for more cooking fun this summer!!! Now on to this yummy recipe.


I first made this years ago, it was a dairy filled, meat filled, white pasta delight and I couldn't wait to make it again! Well I

Vegan Sandwiches - Basic How to with Flare.

I hope you,  your family and friends are in good health. As we enter the spring season more produce starts to become available. We also tend to work on slimming down

Unleavened Bread - Passover Meal

No matter if you celebrate a Passover or not (I don't but I enjoy the meal every year), you will find this tasty flat bread a treat to have! I make a simple passover meal each year that I usually share with my family and a friend or two. The meal consists of Bitter Greens, Unleavened Bread, Red Wine and Lamb. This year I decided to go with a Vegan version and use marinated grilled Portobello mushrooms instead of lamb. We had one of our best friends, Alex and her two boys Colby & Hudson, over to enjoy it with us.

This first video is for the Unleavened Bread. Enjoy!

Red Beans Over Quinoa with Kale - From the Engine 2 Diet

So I know I've been gone for awhile here at Meatlessly. There have been many changes (most positive) in my personal life that have

Granola - Start Here and Customize Anyway You Like!

Home Made Granola

Why buy granola when you can make it the way you want, it tastes better and be easier on your wallet? Michelle shares her basic recipe which you can switch up a million different ways, just trade out

PB&J Vegan Breakfast Cupcakes

PB&J Cupcakes are awesome for breakfast or snack. Served with a glass of cold Vanilla Almond Milk. SOOOOOOoooooo good! Michelle baked these for us this week; family, friends and coworkers were just

Raw Barley Tabouli Style Salad

This a quick tasty recipe I came up with for this weeks menu plan. Quick, except for the soaking over night part. It's cool for

Banana Chocolate Chia Pudding

This recipe is really good and makes a great breakfast or desert. It's Raw Vegan, Plant-based and can easily be modified. It tastes like 

Quick breakfast sandwich

Rushing out the door, heading to work!

Veggie burger (heated in the microwave )
Whole wheat pita 1/2 (quartered)
Cashew cheese spread
Mushroom (sliced)
Spinach leaves

Assemble like any other sandwich. And you're out the door in a flash! Oh I also sprinkled a little Chipotle powder on it to give it a kick!

English Muffin Breakfast Sandwich - Fast, Easy and Tasty!

So it's Sunday and I don't feel like cooking breakfast. And to be honest, I often miss my non- plant-based breakfasts. They seemed so fast and tasty. The Solution ...

Mushroom Red Wine Barley Stew

So fall is in the air. Stews are now on the menu! Here's one I created this evening. All those fall root veggies, warm thick broth, aroma of wine and herbs .... sooo good. 

Olive Oil 2 Tbs (or so)

Onion 1-2 (chopped)

Bell Pepper 1/2 (diced, any color)

Mushrooms 1lb (cleaned, stems removed)

Garlic (3 cloves smashed and chopped)

Sage (fresh 2 Tbs, dry 2 tsp.) 
Thyme (fresh 2 Tbs, dry 2 tsp.) 

Salt

Pepper

Whole Wheat Flour 1-2 Tbs

Red Wine 1 cup

Vegetable Broth 4-6 cups (homemade if you have it)

Baby Potatoes 1/2 to 1lb (cleaned left whole)
Celery 3 stalks (cut into biggish chunks)

Carrots 3 (cut into biggish chunks)

Parsnip 3 (quartered lengthwise)

Rosemary (fresh chopped fine)

Bay Leaf

Barley 1 cup (soaked over night, sprouted if you have the time)

1. In large pot on medium-high heat add first 9 ingredients and sauté until tender. Sprinkle Flour over cooked veggies and stir (if too sticky add extra olive oil). Let flour brown slightly. Add wine and continue stirring. (this will thicken quickly) Slowly add broth and continue stirring until everything is fully incorporated, making sure there are no lumps.

2. Add remaining ingredients. Taste to see if additional seasoning or wine ;-) is need. Bring to a boil, reduce heat to low/simmer, cover and allow to simmer for 45 mins. Remove lid and check Barley for doneness, it should be tender. Taste and re-season as needed. 

3. Remove Bay Leaf. Transfer to bowls and enjoy.

Pear Arugula & Smoked Vegan Cheese Sandwich

Who says a sandwich has to be just meat and bread. You will be very surprised just how