I've done the same thing but fried them sprinkled some cheese and put them in pita bread with
lettuce and tomato for a bootleg version of Shake Shak's portobello burger.
Not exact matches
The container had one side
for the hot parts burger
and bun
and another side
for the cold toppings —
lettuce,
tomato, cheese
and pickles.
For grown - ups, serve in a pita pocket with
lettuce and tomatoes.
Currently, it's this chickpea salad sandwich from Olives
for Dinner on Ezekiel bread with
lettuce and tomato, accompanied by a side of roasted brussels sprouts.
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained
and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large
tomatoes, sliced, seeds removed taco fixings like
lettuce, sour cream, avocado
and / or quacamole
for serving
I served this Buffalo Chicken Burger on a bun with
lettuce,
tomato, avocado, red onion
and ranch dressing
for my kids,
and made a Buffalo Chicken Burger Salad
for myself, which was simply a Buffalo Chicken Burger patty on top of a simple green salad with
tomatoes, avocado,
and red onion.
For garnishes you'll need a large leaf of Romaine
lettuce, diced grape
tomatoes, sliced black olives, diced green bell pepper, diced red onion,
and shredded cheddar cheese.
For a long time vegetarians
and vegans tended to use tempeh in place of bacon, turning their BLTs (bacon -
lettuce -
tomato) into TLTs (tempeh -
lettuce -
tomato).
Summer is too hot
for lettuce to grow but perfect
for cucumbers,
tomatoes,
and peppers.
California Burger Bowls are grilled burgers served without the roll in a bowl along with
lettuce, onions, fresh
tomatoes,
and sliced avocado
for a low...
Was excellent made it
for Saturday Lunch used baby
lettuce in purple
and green was great combination
and added a few cherry
tomatoes.
To serve, heat the tortillas in a dry skillet (
for a crispier taco, grease the skillet or
for burnt edges, toast over an open flame)
and fill with refried beans, sliced avocado,
tomatoes,
lettuce, cheddar, sour cream
and salsa.
(«except
for a nice MLT — mutton,
lettuce,
and tomato sandwich, where the mutton is nice
and lean
and the
tomatoes are ripe [smacks his lips].
I'd recommend serving it over romaine or iceberg
lettuce with some sliced cherry
tomatoes and chopped red onion
for an updated version of a steakhouse classic.
Serve with your favorite burger toppings, like avocado,
lettuce,
and tomatoes for a well - rounded
and flavorful vegan dinner.
So,
for the next 14 days, I can eat only turkey, pork, eggs, sole, tuna, white potatoes,
tomatoes, green beans,
lettuce, asparagus, carrots, cauliflower (cooked), onion, peas, apples, bananas, mangos, grapes / raisins, blueberries, pineapple, lemon, grapefruit, coconut, pecans,
and peanuts.
Ours calls
for lettuce, kidney beans,
tomatoes, taco sauce, avocados, shredded cheddar cheese, ground beef, taco seasoning packet, Doritos
and thousand island dressing.
But when it's all put together with it's traditional porky partners:
tomato and lettuce, good bread
and some Vegan mayo, it's not bad at all I dumped all of the coconut
and marinade in a hot iron skillet
and stirred it around
for a good 10 minutes until it looked like bacon.
Meanwhile,
for salad, place
lettuce,
tomato, snow peas, carrot,
and onion in large bowl; toss.
We had it
for supper by spreading 1/3 cup on a toasted low carb tortilla, then topping with
lettuce and tomato.
Not only can you enjoy these as a perfect summer appetizer paired with Buttermilk Herb Ranch Sauce, try sandwiching them with
lettuce and bacon
for an elevated BLT or scattering them in between fresh
tomatoes and mozzarella
for crunch
and flavor in a caprese salad.
The Boundary, known
for its distinctive twist on American fare, serves the Impossible Burger garnished with pepper jack cheese,
lettuce, beefsteak
tomato, red onion,
and roasted red pepper aioli atop a Kaiser roll.
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split
For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large
tomato, sliced 8 thin slices red onion Bread
and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf
lettuce, cut to fit the rolls
All organic greens that we'd ordered from a local farm — including
lettuce, broccoli sprouts, shredded carrots, diced
tomatoes,
and also threw in two hard - boiled eggs forprotein
and some chia seeds
for fun (I like my salads with as many ingredients as I have on hand).
Top one slice with
lettuce,
tomato — the other half is
for the tofu
and tempeh.
i was happy to find a greek salad on the menu, which ended up being just cubed cucumber,
tomato, onions, olives,
and feta cheese (which i picked out
and gave to S) marinated in a balsamic vinaigrette (so sans
lettuce), but it definitely satisfied the craving
for fresh produce.
Ingredients
For the avocado ranch: 1 ripe California Avocado, peel
and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper
For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *,
tomato,
lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon
and honey in a small food processor with a couple pinches of salt
and a 1/4 teaspoon black pepper.
2 - 12 oz package of firm tofu, drained vegetable oil —
for grilling the tofu
and the bacon 8 slices of bread vegan mayonnaise 4 slices tempeh bacon 4 large
lettuce leaves 2
tomatoes sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed olives —
for garnishing the sandwich picks 16 cherry
tomatoes
Amaranth (Chinese Spinach) Artichokes Asparagus Asparagus Pea Beans Beets Bitter Melons
and Wax Gourds Broccoli Brussels Sprouts Burdock (Gobo) Cabbage Carrots Cauliflower Chinese (Napa) Cabbage Citron Melon (
For candied citron, pies, etc.) Cantaloupes and Melons Cardoon Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard and Other Greens Oats (Hulless Oats for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Waterme
For candied citron, pies, etc.) Cantaloupes
and Melons Cardoon Celery Chervil Chicory Chives Collards Corn
and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds
and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks
Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard
and Other Greens Oats (Hulless Oats
for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Waterme
for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn
and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type
and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall
and Winter Decorations) Strawberry Sugar Beets Swiss Chard
Tomatoes Turnip Watermelon
I actually got the idea
for this salad from one of my favorite sandwiches: Bacon,
Lettuce,
Tomato and Avocado.
Beautiful layers of cherry
tomatoes, chickpeas, quinoa, zucchini, green onion, avocado
and lettuce are kept fresh in a mason jar, just waiting
for you to eat them.
So go in the garden
and pick a few cherry
tomatoes,
lettuce leaves
and cucumbers, because you'll need them
for this recipe.
I also added a bit of shredded
lettuce and chopped cherry
tomatoes for freshness.
Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo beef tenderloin (center cut), fat
and silver skin trimmed, cut into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground black pepper4 tablespoons olive oil, divided1 1/4 cups cherry
tomatoes, halved2 tablespoons mayonnaise4 small baguettes, sliced in half
and toasted6 to 8
lettuce leavessalt
and pepper, to taste 1 Combine beef, Worcestershire sauce, soy sauce, pepper,
and 2 tablespoons olive oil in a large zip - top bag; marinate in the refrigerator
for 30 minutes or up to 6 hours.
fry sauce (see below) salt
and freshly ground black pepper light brioche hamburger buns,
for serving
lettuce,
tomato, pickles, onion (raw or grilled), cheddar, etc.,
for serving
Yay
for our first Facon
Lettuce and Tomato sandwiches as Vegans!
For serving, toast the buns
and layer with cauliflower steaks,
lettuce,
tomato, onion, avocado
and vegan ranch.
skirt steak or London broil 1 Portobello mushroom Pesto sauce (any variety)
Tomato, onion
and lettuce (
for topping)
Stuff this flavor - packed mixture into pita with thinly sliced
tomato and some
lettuce or sprouts,
and — if you're willing to offer tastes — be prepared
for lunch - matets to ask
for the recipe.
4 large flour tortillas (try spinach or sun - dried
tomato for some color) 1 bag of pre-washed
lettuce or spinach Your favorite veggies, washed
and sliced or shredded (e.g., mushrooms, carrots, celery, radishes,
tomatoes, corn, beets, zucchini, artichoke hearts, etc.) A tub of your favorite hummus 1 package Tofurky deli slices (optional)
Swap grilled peaches
for tomatoes (or go halfsies), basil pesto or vinaigrette
for the Dijon dressing,
and baby
lettuces for arugula.
Chickpea
and Kale Sandwich Spread or Salad (shown above) makes a great spread
for bread, a filling
for pita bread or a wrap (along with some tender
lettuce and sliced
tomatoes), or layered scoop of it on a sturdy flatbread
and served open - face.
Chickpeas
and kale are a tasty team,
and this combination makes a great spread
for bread, a filling
for pita bread or a wrap (along with some tender
lettuce and sliced
tomatoes), or layered scoop of it on a sturdy flatbread
and served open - faced.
You can serve everything separate
for people to make their own sandwiches as they please or assemble the sandwiches yourself by spreading a generous amount of mayonnaise on each slice of bread then topping with
lettuce,
tomato,
and bacon.
After some further investigation
and conversations with students she found that students were taking the pre-packaged salads just
for the
tomatoes or cucumbers
and throwing away the remaining
lettuce and other vegetables.
For a lunchtime sandwich, apply the spread generously to two slices of bread
and add sliced
tomato, onion, cucumber, avocado,
lettuce,
and sprouts.
peaches, peeled
and diced 1 cup cherry
tomatoes, halved 8 basil leaves, thinly sliced 1 tablespoon fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper Romaine or butter
lettuce leaves (
for serving)
You can serve it with a crisp salad with
lettuce, cucumber,
tomato, radish, bell pepper
and grated carrot
and you have all your vegetables
for the day, in one meal.
Hi Heather, here are a few of my favorites: — Greek
lettuce wraps: whole
lettuce leaves, chicken, baba ganoush,
tomatoes, cucumbers
and Greek olives — Chicken salad with spinach
and strawberries — sub chicken
for the tuna in paleo avocado tuna salad
I was amazed at how pliable these are
and used them as bread pieces
for avocado / bacon /
lettuce /
tomato sandwiches (I used very little oil on the pan so they weren't greasy to the touch).