Not only are these vegetarian Portobello mushrooms burgers a beautiful dish but they are also delish! The Asian flavors blend well with the meaty flavor of the mushroom and provides a perfect alternative to the high fat/high calorie hamburger. Shave off the calories and boost the fiber and nutrition with this swap and feel good about sinking your teeth into this delicious veggie burger!
- 4 portobello mushroom caps, stems removed
- 1 avocado, sliced
- ½ cup sprouts
- 4 wheat buns
- 4 T vegenaise or mayo
(Reserve 2 T of marinade to mix with vegenaise for topping the burger)
Wash your portobello mushroom caps and remove the stems. Place all of the teriyaki marinade ingredients into a mixing bowl. Whisk together until blended. Remove 2 T of marinade and mix in a small bowl with the mayo. Set aside.
Place mushrooms in a ziplock bag and pour marinade over mushrooms and allow to marinade from 30 min – 2 hrs. When ready to cook turn on your grill or grill pan on medium-high. Place your mushroom caps on the grill with the gill side down. Let them cook for about 4 minutes on the gill side down. Then flip them and let them cook for another 4 minutes on the other side. The mushroom caps are ready when the middle is tender enough for a fork to go through and the juices come out. When mushrooms are ready, take off the grill and set aside to cool. When ready to eat place mushroom on bun and garnish with mayo, sliced avocado and sprouts. Serve and enjoy!
Trick your family with this healthy vegetarian hot dog swap and toss that weiner for something leaner! This carrot dog is the healthiest replacement to a hot dog and has the same flavor and color as your all-American favorite ballpark dog. Drizzle some ketchup and mustard and close your eyes when you take your first bite and be surprised at how good it is!
- 4 carrots
- 4 T vegetable stock
- 3 T tamari or soy sauce
- 1 T Betsy’s Best Gourmet Peanut or Seed Butter with Cinnamon
- 1 garlic clove, sliced
- 1/2 in piece ginger, sliced
- 2 T red or white wine vinegar
- 2 tsp liquid smoke
- 3 tsp brown sugar
Simmer 4 carrots in boiling water for 8-10 min, then shock them in ice water. While they are simmering combine the marinade ingredients. Remove carrots from ice bath and place in a plastic bag and pour marinade over carrots and let sit overnight. When ready to cook put 1 tsp oil in a pan over medium-high heat. Add carrots and sauce for 10 min, drizzling with marinade every few minutes and turning regularly until cooked through.
Kick it up a notch with these crunchy and delicious gluten-free noodles.
For peanut sauce:
- 1 Tbsp. Nama Shoyu or gluten-free tamari
- 1⁄2 cup Betsy’s Best Gourmet Peanut Butter
- 3⁄4 cup coconut flesh from young Thai coconut
- 1⁄4 cup coconut water from young Thai coconut
- 2 Tbsp. organic maple syrup
- 1 Tsp. fresh grated ginger
- 1 Tbsp. sesame oil
- 1 lime, juiced
- 2 cloves garlic, diced
- 1 Tsp. chili flakes
- Pinch of Himalayan Salt
- 4 large carrots finely sliced – or use a spiralizer
- 1 cup snow pea pods, chopped
- 3 scallions, sliced
Place coconut flesh and coconut water in high-speed blender and blend until smooth. Add Betsy’s Best nut or seed butter, Nama Shoyu, maple syrup and ginger, sesame oil, and lime juice. Blend until smooth. Add garlic, chili flakes and Himalayan salt. Pulse briefly to blend. Pour over carrot noodle mixture and mix well.
Mix sauce and noodles together.
Who doesn’t like a fried rice dish, but with all the calories and fat is it really worth it? We took a carb loaded dish and gave it a twist using cauliflower in place of the rice. Marinate your chicken with our Betsy’s Best Gourmet Peanut Butter Teriyaki sauce and you will have a masterpiece for a meal!
3 1/2 Cups Cauliflower, grated
2 Whole Green Onion, Chopped
1 cloves Garlic, minced
2 Tbsp Soy Sauce, low sodium, gluten free
1/2 tsp Garlic powder
1 Whole Egg
2 Whole Egg Whites
1 Tbsp Oil, sesame or peanut
Chicken Teriyaki Marinade
6 Chicken Tenders
1/2 c Teriyaki sauce
2 T Betsy’s Best Gourmet Peanut Butter
In a large ziplock bag, add Teriyaki sauce and Betsy’s Best Gourmet Peanut Butter. Close bag and massage until butter dissolves in sauce. Add chicken and place in refrigerator for 1 hr or overnight.
Heat grill or oven and cook chicken until no longer pink.
In a skillet, heat oil in bottom of pan and saute garlic and white part of onions for approximately 1 min. Add cauliflower and saute for approximately 5 min, stirring constantly. Add soy sauce, garlic salt, and green onion tops. Stir until mixed. Push mixture to side of pan. Add more oil if necessary, and scramble eggs in empty side of pan until done but still moist. Stir eggs into cauliflower and remove from heat and set aside. Place cooked chicken on top of faux rice and serve.
One of our favorite dishes and completely versatile. Swap out the chicken for shrimp, scallops, pork, or white fish. This dish is delish, low carb and gluten-free!
A simmering soup with scrumptious flavor, pumpkin and peanut butter in an Indian curry makes a delicious combination. This filling pumpkin peanut butter curry soup recipe is loaded with beta carotene and fiber and will fill you up with flavor.
- 2 Tbsp olive oil (or coconut oil)
- 1 small yellow onion, chopped (about ¾ cup)
- 2 garlic cloves, chopped
- 1 apple, cored and cubed
- 3 Tbsp Thai red curry paste
- 2 cups vegetable stock
- 1 cup water
- 1 (15 oz.) can pumpkin puree
3 Tbsp Betsy’s Best Sunflower Seed Butter with Cinnamon
- Sea salt, to taste
- Fresh black pepper, to taste
- Fresh parsley for garnish
Heat oil in large saucepan over medium heat. Add onion and cook until tender but not brown (about 5 minutes). Add garlic, apple and curry paste. Cook until the curry paste is very fragrant, stirring constantly, about 3 minutes. Increase to high heat. Add stock and water. Once the liquid boils, reduce heat to medium-low, and partially cover the pan. Let soup cook until apple is very tender, about 10 minutes. Remove pan from heat and let cool slightly. Stir in pumpkin and Betsy’s Best. Working in batches, transfer the soup into a blender and puree until smooth, about 1 minutes. Season with salt and pepper. Garnish with parsley. Yields 4 servings.
Betsy’s creamy pumpkin peanut butter curry soup has a special flavor, making it a unique dish that your family will love.