Fresh Sunshine Spring Rolls with Peanut Sauce

Confession: I’m obsessed with peanut sauce.  In fact, for years whenever I went to a Thai or Vietnamese restaurant, I would order salad rolls just so I could have the peanut sauce.  Friends and family would just roll their eyes and begin to laugh once we sat down, because they already knew what I was about to order.  At that time, the spring rolls were just a vehicle for me to enjoy the lovely, creamy sauce.  However, over the years I have realized that the crisp, light and crunchy spring rolls are a healthy meal all on their own  These are still my absolute favorite thing to order at a restaurant, and I think adding sunshine burger within is a great way to boost this meal to the next level.

Spring Rolls

Ingredients:

Spring rolls:

1 package Garden Herb Sunshine Burgers, prepare per package instructions, then each burger cut into 5 slices.
1 package Thai Kitchen thin rice noodles, cooked per package instructions, rinsed with cold water, and strained.
1 package Blue Dragon spring roll wrappers.
1 large carrot, julienned.
1 large cucumber, julienned.
1 avocado, peeled and thinly sliced .
1 bunch cilantro.
1 bunch basil.

Peanut sauce:

2 ½ Tbs Adams crunchy all natural peanut butter
2 tsp Hanna’s honey
1 tsp sesame oil
1Tbs Kikkoman low sodium soy sauce
2Tbs Huy Fong Foods chili garlic sauce
Juice from 1 lime

Moisten the spring roll wrappers per package instructions and then place on a flat dry surface. Add about a golf –ball sized hand full of cooked noodles to the middle of the wrapper and distribute on the wrapper horizontally. Add 2 pieces of cucumber, 1 carrot, 1 piece of sunshine burger, and 2 pieces of avocado around and on top of the noodles.  Top these fillings with 1 leaf of basil and a few leaves of cilantro.  Then, very carefully, tuck in the left and right side of the wrapper over the fillings. In a single motion, carefully lift the bottom end of the wrapper so it covers the filling then roll over the fillings to create a (mostly) neat spring roll.

To make the peanut sauce, place all ingredients in a bowl then whisk or stir vigorously until combined.  Dip or spoon sauce onto the spring roll and enjoy!

This recipe makes about 12-15 spring rolls and can be a great meal for a dinner party with friends. Just set out all of the prepared ingredients and let your company prepare their wrapper, choose their ingredients, and roll their own spring rolls!

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Sunshine Summer Spaghetti With Squash

My garden is overrun with squash.  Anyone with a vegetable garden knows that around this time of year the squash plants produce faster than anyone can eat them.  Despite eating squash almost every day, we continue to find giant green zucchini monsters lurking in the squash beds.  In an effort to get creative with this single ubiquitous vegetable, I used the squash and Falafel Sunshine Burgers as the star of this puttanesca – inspired spaghetti.

IMG_1896

Ingredients for 4 servings:

*1 package spaghetti noodles, cooked per package instructions.
1 package Falafel Sunshine Burgers
1 large tomato, diced
2 large summer squash, chopped (any type of summer squash will work, but I used a giant patty pan and a large zucchini)
10-15 Kalmata olives, roughly chopped
2 shallots, minced
4 cloves garlic, minced
2 Tbs 365 Everyday Value tomato paste
2 Tbs Star extra virgin olive oil
1 tsp sea salt
1 tsp dried oregano
1 tsp dried basil
1 tsp chili flakes
½ tsp McCormick garlic powder
8 basil leaves, chiffonade

Cook Sunshine Burgers per package instructions, then set aside and let cool.

Heat the extra virgin olive oil in a heavy bottomed pan, Cook shallots and garlic on medium heat until garlic becomes fragrant and shallots become translucent.  Add squash to the pan and add a pinch of salt.  Stir squash for a few minutes and then add tomatoes.  At this time, add the remainder of the salt, tomato paste, oregano, dried basil, chili flakes, olives, and garlic powder.  Stir until tomato paste is well combined with the other ingredients.  At this point, the tomatoes and squash will have released some of their juices into the pan. Bring the mixture to a boil. Then, reduce heat to med/low, cover the pan, and let simmer for 20 minutes with occasional stirring breaks. After about 20 minutes of cooking, the squash should be tender and the vegetable juices will have combined to make a delicious sauce.  Remove sauce from the heat and crumble in the Falafel Sunshine Burger patties directly into the sauce and stir until well combined.  Portion the sauce into bowls over the spaghetti noodles and garnish with the fresh basil.  This recipe serves about 4 people, and is a great way to use your summer produce in a creative way!

*Lately, I have really been enjoying Tofu Shirataki noodles.  If using these types of noodles you will want to use 4 packages of noodles to balance out the amount of sauce made by this recipe.

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Sunshine Vietnamese Noodle Salad

There is something about Southeast Asian food that just makes my mouth explode with joy.  The combination of sweet, sour, salty flavors and the contrast of soft and crunchy textures get me every time.  The herbal flavors in the salad and the punchy notes in the dressing are the perfect complement to the Garden Herb Sunshine Burger patty.  For a little extra bonus, I used my own garden herbs and veggies (mint, carrots, basil, and lettuce) in this salad but, of course, store bought herbs and veggies work fine too!

Vietnamese Noodle Salad 8192013

For the salad:

3 Garden Herb Sunshine Burger patties
3 cups cooked Annie Chun’s rice noodles
1 head of romaine lettuce
1 cucumber
1-2 carrots
¼ bunch of cilantro (roughly chopped)
1 sprig mint (about 12 leaves chopped)
4-5 fresh basil leaves, chopped
½ cup dry roasted salted peanuts

For the dressing:

2 Tbs Napa Valley Naturals toasted sesame oil
1 Tbs minced fresh ginger
1Tbs minced garlic
2Tbs Kikkoman soy sauce
4 Tbs rice vinegar
1 tsp Huy Fong Foods chili garlic sauce
1 tsp brown sugar

 

Begin with salad dressing first so the garlic and ginger flavors have an opportunity to infuse into the salad dressing.  In a mason jar or mixing bowl combine all dressing ingredients.  If using a mason jar, secure lid and ring until tight and shake the jar until ingredients are combined.  If combining in mixing bowl, whisk ingredients together until combined and set aside

Chop the romaine lettuce and divide evenly into 3 bowls along with the cucumber and carrots.  Cook the rice noodles according to package instructions and rinse under cold water until cool to  the touch.  Drain and place 1 cup of noodles in each salad bowl.

Prepare 3 garden herb sunshine burger patties according to package instructions.  Let cool, and then crumble 1 patty into each salad bowl.

Roughly chop cilantro, mint, basil, and peanuts separately.  Divide each evenly three ways and sprinkle over salad bowls as garnish.  Re-shake or whisk dressing and portion 2 tablespoons of dressing for each salad bowl. Eat and enjoy!

This recipe serves 3

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Sunshine Guacamole Torta

With the sun and warm weather in full swing, it is time to break out the grill and enjoy the outdoors.  This meal is a hearty and delicious way to enjoy Southwest Sunshine Burger patties. It’s a fast and filling meal to replenish after a long day of hiking or wakeboarding. This recipe serves 3, but makes extra guacamole so invite over your friends, bust out the corn chips (and the grill), and enjoy with a cold beverage in hand.

Guacamole Torta 6-17

Ingredients:

Guacamole
Bean Mixture
3 Southwest Sunshine Burgers (grilled per package instructions)
3 toasted ciabatta buns ( or  6 slices of your favorite crusty bread)
Optional:
sea salt
hot sauce
sliced onion
sliced jalapeno
cilantro leaves

For the Guacamole:

4 small (ripe) avocados
1 small tomato (diced)
½ large jalapeno (or 1 small) diced
½ small red onion (diced)
juice from 2 limes
½ tsp salt
1 tsp garlic powder
1 tsp cumin

Place all ingredients in large bowl, mash avocados and stir in ingredients until combined completely with a chunky consistency.

For the bean mixture:

½ can of your favorite vegetarian refried beans
2 tbs of your favorite salsa

Heat beans according to package instructions, stir in salsa until combined

Sandwich assembly:
For each sandwich, spread 2 tbs of bean mixture on bottom bun, then layer on the Sunshine Burger.  On the top bun spread 2-3 tbs of guacamole, top with hot sauce, sea salt, jalapeno slices, cilantro or onion if desired. Place the top bun with bottom portion of the sandwich, repeat 3 times, and enjoy with friends and family!

This recipe serves 3

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Stuffed Tomatoes and Sunshine

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My boyfriend and I were doing a fancy Saturday night dinner in. I was recovering from a week long flu bug and he was recovering from a long week at work. We decided to browse through one of my very favorite cookbooks, Super Natural Everyday by Heidi Swanson, blog author for 101cookbooks and were instantly dazzled by her recipe for stuffed tomatoes.

We tweaked the original recipe a bit to make it vegan and added our own delicious touch – Sunshine Burgers!

Ingredients:

  • 4 large ripe red tomatoes
  • 1/2 cup Garden Herb Sunshine Burger crumbles, warmed
  • 1 tablespoon of  hot sauce (we used Pepper Plant but any will do!)
  • 1/4 can garbanzo beans
  • 1 tbsp tahini
  • 2 tbsp water
  • juice from 1/2 lemon
  • 1 tablespoons of extra virgin Olive Oil, plus a little to drizzle
  • about 12 fresh Basil leaves, chopped
  • 2 shallots, minced
  • 1 teaspoon soy sauce
  • 1 garlic clove, finely minced
  • 1/2 cup of brown rice couscous
  • sea salt and fresh cracked black pepper to taste

Pre-heat oven to 350. Oil a medium baking dish. Using a serrated knife, cut the tops of each tomato, allowing enough room for you to spoon in the mixture. Work over a large bowl, scoop out the flesh of each tomato. If needed, break up any large chunks of the tomato flesh. Arrange the hollowed out tomato shells in the greased baking dish. Lightly brush the outside of the tomatoes with a bit of olive oil.

In a food processor, combine garbanzo beans, lemon juice, tahini and water until a “yogurt like” consistency – should look like watery hummus.

In a small bowl, combine 2/3 cup of the tomato flesh & juice, Sunshine Burger crumbles, hot sauce, olive oil, most of the basil, shallots, soy sauce, salt, black pepper, garlic and garbanzo bean mixture. Add the couscous and stir until all ingredients are combined. Adjust the filling to your acquired taste with salt and pepper. Using a spoon, fill the stuffing in the tomatoes till the tomatoes are almost full.

Bake the tomatoes for about 50-60 minutes, or until the couscous is cooked. The tomatoes will start to wrinkle and brown.  Drizzle with a bit of olive oil and remainder of the basil. Serve warm.

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Spicy Coconut Lentils and Sunshine

I was craving something warm and hearty after a double workout day and decided on spicy coconut lentils with a little sunshine. I had never tried cooking lentils in coconut milk before and to be honest, I had no idea how it would turn out. I ended up adding a little turmeric, chili powder, and salt to give it a little kick and man, it was good. But it still wasn’t perfect. It still needed a little something more – so decided on some broccoli, oyster mushrooms, and Falafel Sunshine Burger patty.

Sunshine Burgers, Sunshine Burger, vegan burgers, vegan burger, Fit ApproachIngredients:

  • 2 cups lentils, cooked
  • 2 cups coconut milk
  • 1 cup water
  • 2 tbsp turmeric
  • 2 tbsp chili powder
  • salt, to taste
  • one cup of broccoli
  • one cup of oyster mushrooms
  • 1 Falafel Sunshine Burger patty, warmed and crumbled
  • Kohlrabi sprouts (or any others you have on hand), to taste

Combine lentils, coconut milk, water, turmeric, chili powder and salt in a medium sauce pan. Bring it to a boil. Turn down the heat to a simmer and add the broccoli and mushrooms. Simmer for about 15 minutes or until lentils and veggies are soft. Add in the Sunshine Burger patty and top with your favorite sprouts.

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Going bunless

I’m not much for hamburger buns or bread in general. Don’t get me wrong, I’m not a bread hater, I just think it gets in the way of the taste sometimes. One of my fave ways to enjoy Sunshine Burgers is sans bun and topped with a yummy sauce, ketchup or hummus with some avocado. And a side of salad. Amazing.

Sunshine Burgers Fit Approach recipesSpicy Tahini Sauce:

  • 2 tbsp tahini
  • 1 tbsp brown rice vinegar
  • organic taco seasoning (to taste)
  • Fresh lemon juice (1/2 lemon)

Mix all ingredients together and spread on your burger or drizzle over salad (or both!)

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The kitchen sink dinner – quinoa with veggies, beans and sunshine!

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It’s been a busy couple of weeks and I honestly haven’t had time to really prep or plan for meals the way I usually do. So last night I pulled together what I like to call a kitchen sink dinner and it turned out pretty yummy.  What are your favorite kitchen sink dinner recipes?

Here’s one of mine!

Ingredients:

  • Quinoa or brown rice, cooked
  • 1 tbsp olive oil
  • Mushrooms, sliced
  • Cherry tomatoes
  • 1 Garden Herb Sunshine Burger patty, warmed and crumbled
  • Fresh rosemary, to taste
  • Dried basil, to taste
  • Dried thyme, to taste
  • Salt & pepper
  • 1 avocado, sliced
  • Sprouts
  • Tortilla chips (optional)

Heat olive oil in a pan. Add mushrooms, and saute over medium heat until they start to brown. Add tomatoes, rosemary, basil, thyme, salt and pepper and saute for about 5 more minutes or until tomatoes start to soften. Turn the heat down low and add the quinoa and Sunshine Burger patty. Mix everything up, pour it on a plate, add sliced avocado, sprouts and a handful of tortilla chips. Enjoy.

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Asian Inspired Lettuce Wraps

Sunshine Burgers Fit Approach Vega Burgers

Anyone who knows me, knows how much I love a good lettuce wrap. I love the crisp and crunch of the lettuce mixed with the warm deliciousness of a veggie filled mixture. And then there’s the sauces – oh, the possibilities!

After a long run on the trails near Pt. Reyes, I decided it was time for some lettuce wraps and noodles. It ended up being the PERFECT way to fuel up after a long, tough run. And the best part was, it was also so very easy to make.

Ingredients:

  • 4 romaine lettuce leaves (other leafy greens will also do!)
  • 1 tbsp olive oil
  • 2 original Sunshine Burger patties, warmed and crumbled
  • 1.5 cups mushrooms, sliced
  • 1 cup cooked brown rice or quinoa (or a mixture of both)
  • 1 avocado, sliced
  • shredded carrot, for garnish
  • 1/4 cucumber sliced
  • For the sauce, you can use a good peanut sauce OR simply mix miso paste, brown rice vinegar, soy sauce, agave nectar and Hoison sauce
  • Sprouts

Heat olive oil in a pan. Add mushrooms and saute for 2-3 minutes or until tender. Turn down the heat and add the crumbled Sunshine Burger patties and cook for another minute or so. Remove from heat and place mixture on the romaine. Add in the quinoa / brown rice. Top with avocado, slices, shredded carrots, and cucumbers. Add sprouts and drizzle on sauce of your choice.

For the noodles, I simply soaked the rice noodles for about 5 minutes in hot water and mixed in some sauteed asparagus and mushrooms. I added in a very made up sweet and sour type sauce (totally delicious!) which consisted of brown rice vinegar, soy sauce, agave syrup, and a dollop of Hoison Sauce.

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Southwest Kale Salad

One of my go-to recipes when I need something quick and easy is my southwest kale salad. It’s quick, easy, delicious, nutritious and super filling. I usually make a bunch of quinoa at the beginning of each week which makes preparing this delicious salad even easier!

Sunshine Burgers vegan burgers dairy free soy free gluten free

Ingredients:

  • 4 cups shredded kale
  • 3 small carrots, chopped
  • 1 tomato, sliced
  • 1/2 large avocado, sliced
  • 1 cup quinoa
  • 1 can black beans, rinsed and drained
  • 1 Southwest Sunshine Burger patty, warmed and crumbled
  • 1 tsp olive oil
  • 1 tsp chili powder (or to taste)
  • salt and pepper to taste
  • Tortilla chips (optional)

I usually top this salad with a sweet agave lime dressing but anything you have on hand (and love!) will work too. This salad is extremely versatile. For the salad dressing recipe I love on this salad, click here.

Put kale, carrots, tomato and avocado in a bowl. Set aside. Over medium-low heat, warm the quinoa, black beans, sunshine burger crumbles and olive oil.  Add salt, pepper and chili powder and stir. Heat until warm. Pour mixture over veggies and mix together. Stir in dressing and tortilla chips if you so desire. Serve and enjoy!

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