Mom's 'Mushroom Magic' Vegetarian Sloppy Joes

There's no better way to welcome the warm weather than with a savory picnic in your own backyard. We whipped up Mom's famous sloppy joe recipe made from "I can't believe it's not meat" Mushrooms! piled high on a slightly toasted potato bun, crisp cabbage, spicy jalapeno slices and home cooked fries. 

This recipe is perfect for Vegetarians, Meatless Monday dinners, or for those trying to get more veggies in their diet. :)

Best of all this recipe is even better the next day, so make in advance for easy meals that are ready in minutes for parties and get-togethers!

What you'll need:

• 1 pound cremini mushrooms, halved
• 1 tablespoon extra-virgin olive oil
• 1 large sweet onion, diced
• 1 3/4 cups light beer (drink what's left in the bottle)
• Kosher salt
• 1/3 cup finely chopped walnuts
• 1 small green bell pepper, seeded and diced
• Freshly ground black pepper
• 1/2 teaspoon chipotle chile powder
• 1/4 cup ketchup
• 3 tablespoons tomato paste
• 6 buns of your choice
• 1 tsp prepared mustard
• 1 tsp pickling spice in cheese cloth 
• Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional

Directions:

Pulse mushrooms in batches in a food processor until finely chopped. Set aside.

Heat the oil in a large nonstick skillet over medium-high heat.

 Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. 

Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes.

 Add the mushrooms, 3/4 teaspoon black pepper, mustard and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.

Add pickling spice in cheese cloth and simmer for 10 minutes.

Remove pickling spices, and add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.

Spoon the mixture onto each bun. Serve with toppings if desired, ENJOY! :)

Black Bean Fajita Vegetarian Quesadillas

These "Ready in 20" Vegetarian Quesadillas are a quick and easy way to feed your family and friends! Served along side a 3-ingredient guacamole, they're substantially satisfying and offer more than 3 full servings of your daily Veggie and protein quota! ;)

Huzzah!

Ingredients that make Four (4) Quesadillas:

• 8 burrito sized flour tortillas
• 1 - 16oz bag of mexican blend shredded cheese
• 1 - 15oz can of black beans, drained
• 2 green bell peppers, sliced thinly
• 1/2 large white onion, sliced thinly
• 1 ripe avocado, mashed
• 1 handful fresh cilantro, washed
• 1 lemon or lime wedge
• salsa to taste
• sour cream to taste
• and our not-so-secret ingredient Chipotle Tabasco (it makes everything a little better!)

Directions:

1. Preheat oven to 375 degrees or broil on low. 
2. In a skillet combine sliced green peppers, sliced onion and salt and pepper. Saute Vegetables until tender and lightly caramelized. 
3. Meanwhile in a saucepan, warm beans until hot, drain excess liquid. (add Cumin seasoning to taste for an extra Mexican kick!)
4. On a large cookie sheet arrange flour tortillas and layer warm black beans mashing slightly with spoon on tortilla to create a good base for the fajita veggies. Next add fajita veggies equally. 
5. Layer Cheese and Chipotle Tabasco sauce to taste.
6. Bake on 375 or broil on low until tortilla is slightly crisp  and lightly toasted.
7. While Quesadillas are in the oven, combine your mashed avocado with a handful of fresh cilantro and a squeeze of lemon or lime. Add salt and pepper to taste. Mix. 
8. When your Quesadillas are slightly crisp to perfection add topping or dips of your choice including guacamole, sour cream and fresh salsa!

Pro Tip: Quesadillas cut best right out of the oven while the ingredients are hot and before the tortilla starts to cool. Use a Pizza Cutting Utensil for perfect Quesadilla slices!

Enjoy!