Sunday Post: Cucumber Sandwich

Hi Foxy People!

It’s been a busy few weeks, but I have another easy recipe for you.

Since we are in the middle of summer, I find myself wanting to eat more light. I tend to feel more weighed down eating heavier foods. With that being said, I opted for a sandwich recipe. Introducing…The Cucumber Sandwich!

Check out the recipe below and leave a comment for me. I would love to hear from you!

As always, you can keep up with me during the week via Instagram @foxyveggies and Twitter @foxy_veggies.

Stay Foxy!

Cucumber Sandwich

Ingredients

  • 1 Slice of Oatnut Wheat Bread
  • 12 slices of Seedless Cucumber
  • 1 Green Onion (garnish)
  • 2 tsp of Olive Oil Mayo
  • 2 dashes of Hot Sauce
  • 1 tsp of Apple Cider Vinegar
  • 1/2 tsp of Salt
  • 1/2 tsp of Ground Black Pepper
  • 1/2 tsp of Rosemary
  • 1/2 tsp of Onion Powder
  • 1/2 tsp of Garlic Powder
  • Ground Black Pepper and Salt to finish dish.

Directions

  1. In a small bowl, add your Apple Cider Vinegar, Hot Sauce, Olive Oil Mayo, and seasonings. Mix well.
  2. Begin assembling your sandwich.
  3. Take your mayo mix and put it on your slice of Bread.
  4. Take your cucumber slices and place them on top in 2 rows.
  5. Finish with Salt and Black Pepper for taste.
  6. Garnish with the Green Onion tops.
  7. Enjoy!

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

National Burger Day: Memorial Day Weekend Edition

Hi Foxy People!

I hope you have enjoyed your Memorial Day Weekend so far with family and friends. I want to thank all of our fallen soldiers who have risked their lives to protect us and we honor them for their service.

In edition to Memorial Day celebrations, today is National Burger Day! It is only right that I give you guys a great burger recipe.

Check out my my recipe below and keep in contact with me by leaving a comment below!

For daily updates, follow me on Instagram @foxyveggies and Twitter @foxy_veggies.

Stay Foxy!

 Classic Burger

Ingredients

(1 serving)

  • 2 Slices of Bread
  • 1 Boca All American Flame Grilled Veggie Burger Patty
  • 1 Large Egg
  • 1/4 cup of Sliced Yellow Onion
  • 2 tbsp of Extra Virgin Olive Oil
  • 1 tbsp Vegetable or Canola Oil
  • 1 Iceburg Lettuce Leaf
  • 1 Slice of Red Tomato
  • 1 tbsp of Mayo
  • 1 tbsp of Barbecue Sauce
  • 1 tsp of Garlic Powder
  • 1 tsp of Onion Powder
  • 1/2 tsp of Ground Black Pepper
  • 1/2 tsp of Salt

Directions

  1. Take a small pan, turn the heat to medium. Once it starts to heat up, add in your Vegetable or Canola Oil. Either one works for this recipe.
  2. Mix your seasonings in a small bowl. You will use it to season everything throughout the cooking process.
  3. Once the oil is heated, add in your burger.  Allow the burger to cook for about 4 minutes on one side, then flip. Add some of your seasonings on this side. Cook the remaining side for another 4-5 minutes. Before you take it off ans sit ut aside, add some more of your seasoning.
  4. While the burger is cooking, slice your yellow onion, tomato, and lettuce.
  5. Before you take your burger out of the pan and sit it aside, add some more of your seasonings.
  6. In the same pan, take 1 tbsp of your Olive oil and add it to the pan. Once the oil is heated, add in your onions and a little of your seasonings.
  7. Turn the heat to low and allow the onions to cook for about 10 minutes or until they are caramelized.
  8. Take them out and sit them aside as well.
  9. In the same pan, heat the pan back to medium heat and add in the remaining Olive oil.
  10. Take your egg and crack it straight into the pan. As it’s cooking, top with your seasoning. Cook the egg for about a minute on one side, then flip and cook the egg for about another minute on the other side. Add in the last of the seasonings.
  11. Now it’s time to assemble the sandwich!
  12. Take your bread and add the mayo to a side of each slice of Bread.
  13. Add your patty, tomato, lettuce, fried egg, onions, and top it with your barbecue sauce. Add the other bread to the top.
  14. Enjoy!

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Sunday Post: Parfait

Hi Foxy People!

I hope you’re enjoying this relaxing Sunday.

You know I always love to give you guys simple recipes to have throughout the week. Well, this week’s recipe helps combat your sweet tooth cravings in a healthy way. The Parfait! You can customize it and make this recipe your own with your favorite fruits and nuts.

As always, let me know what you think and comment below. For updates during the week, follow me on Instagram @foxyveggies and Twitter @foxy_veggies.

Stay Foxy!

Parfait

Ingredients

(Serves 2)

  • 1 cup of Greek Gods Honey Vanilla Greek Yogurt
  • 1 Nature’s Valley Honey Oat Granola Bar
  • 1 Small Banana
  • 1/4 cup of Sliced Almonds
  • 1/4 cup of Craisins

Directions

  1. Either take a good processor and pulse your granola bars until they are a nice crumble or crush your granola bars by hand and sit it aside.
  2. Take two glasses and add a layer of Greek Yogurt.
  3. Then begin to layer your granola, sliced almonds, craisins, and banana.
  4. Add another layer of the yogurt in each glass and repeat the previous step with adding the additional toppings.
  5. Enjoy!

© Copyright 2017 Foxy Veggies – All Rights Reserved

Sunday Post: Strawberry & Banana Smoothie

Hi Foxy People!

I hope you are doing well on this Sunday.

It’s been a couple weeks since I’ve posted a recipe and I wanted to dive right back into a more light and refreshing recipe. Strawberry and Banana smoothies served so many purposes for me in the spring and summer months. It was sometimes my breakfast, lunch, or even a sweet treat after dinner.

Give my recipe a try and let me know what you think of it! Once you make your own smoothie, you won’t want to buy them from the juice bars anymore lol.

For updates during the week, follow me on Instagram @foxyveggies and Twitter @foxy_veggies.

Stay Foxy!

Strawberry & Banana Smoothie

Ingredients

  • 3/4 cup of Frozen Strawberries & Bananas
  • 1/3 cups of Honey & Vanilla Greek Yogurt
  • 100% Apple Juice to cover

*This is for 1 serving. You can double it as needed.

Directions

  1. In your blender, and in your Frozen fruit and yogurt.
  2. Pour in the apple juice until it covers the fruit and yogurt.
  3. Blend the mixture for about a minute.
  4. Pour in a glass and enjoy!

© Copyright 2017 Foxy Veggies – All Rights Reserved

Sunday Post: Brunch at Meso Maya

Hi Foxy People!

Everyone loves brunch right? This is especially true on Sundays. Today, I had a girls brunch with my friends and we decided to give Meso Maya a try.

Meso Maya is located downtown off of McKinney Ave. It’s right by the Perot Museum. Our ultimate driver to this restaurant was their $3 mimosas! I know that sounds bad, but who doesn’t love mimosas? Lol I loved that they also offered vegetarian options. They received even more points in my book for that.

I opted for the Skinny Eggs on the Brunch menu. It was egg whites scrambled with spinach, mushrooms, and cheese. I suggest if you are vegan, you can customize it by asking for this item without cheese. The scramble was very good and flavorful. You always had enough room to enjoy an additional mimosa if you wanted to.

The final verdict…I will definitely be back with the girls! The patio area was nice, the staff was friendly, and the food and drinks were good. Check them out the next time you are in the mood for Authentic Mexican food. Their website is http://www.mesomaya.com/

As always, follow me on my social media pages @foxyveggies on Instagram and @foxy_veggies on Twitter.

Stay Foxy!

Sunday Post: Homemade Oatmeal with Fresh Berries

Hi Foxy People!

It’s a beautiful Sunday in Dallas and I wanted to do anot easy going recipe that you can use everyday this week. Have you ever tried meal prepping for breakfast? Oatmeal is the easiest thing to cook ahead of a time. Try it out this week and you’ll thank me later with the time savings you had.

As always, keep up with me during the week on Instagram @foxyveggies and on Twitter @foxy_veggies.

Stay Foxy!

Homemade Oatmeal with Fresh Berries

Ingredients

  • 2 cups of Water
  • 1 cup of Quaker Oats Quick 1-Minute Oats
  • 1 1/2 tbsp of Unsalted Butter
  • 2 tsps of Light Brown Sugar
  • 1/2 tsp of Salt
  • A handful of Fresh Blueberries and Raspberries

Directions

  1. In a small pot, add in all of your ingredients and turn the heat to medium.
  2. Continue to stir the Oats until the butter is dissolved.
  3. When the oatmeal begins to bubble, cover the pot and take it off of the heat. Allow the Oats to cook for about 10 minutes.
  4. Rinse off your fresh berries. Put your oatmeal in a bowl and top with the fresh berries.
  5. Enjoy!

 

© Copyright 2017 Foxy Veggies LLC – All Rights Reserved

Sunday Post: Hollandaise Sauce

Hi Foxy People!

Today I wanted to share a slightly fancy recipe that I think we all should have in our pocket. Let’s make Hollandaise Sauce! It’s our gateway to Eggs Benedict. This will make you stand out at all of the brunch parties.

I am featuring in the photo, steamed asparagus that I will lightly saute in clarified butter and season with salt and pepper and a poached egg.

If you would like me to do a step by step recipe on a poached egg, comment below and let me know.

As always, follow me on Instagram @foxyveggies And on Twitter @foxy_veggies.

Stay Foxy!

Hollandaise Sauce

Ingredients

  • 4-6 oz. of Clarified Butter
  • 2 Large Egg Yolks
  • 1 tbsp of Freshly Squeezed Lemon Juice
  • Salt and Cayenne Pepper to taste

Directions

  1. If you would like to clarify your own butter, all you have to do is take 1 pound of Unsalted Butter and allow it to melt on low heat. As the butter melts, the pure butter fat will separate from the milk fat. The milk fat is a white film that will rise to the too. Skim it off frequently. Allow this to melt for about an hour giving the butter time to separate the water, butter fat, and milk fat. Once the milk fat is all skimmed off, drain off the butter fat making sure the water at the bottom doesn’t mix in.
  2. If you don’t want to take these steps to make your own clarified butter don’t fret, you can buy some online via this link https://www.amazon.com/Trader-Joes-Clarified-Butter-Ghee/dp/B00G12Z36W
  3. If you freshly made your own clarified butter, sit it aside and allow it to cool off a little until it’s warm. If you purchased clarified butter, heat up your 4-6 oz I’m the microwave for about 20 seconds
  4. Take a small pot and fill it with water. Put it on medium heat.
  5. In a little bowl, separate your egg yolks from their egg whites. If you want, you can save your egg whites for an egg whites scramble or omelette the next day. We need to bring them to room temperature.
  6. Once the water simmers, place your egg yolks in a bowl and place it over the pot. Start to whisk your egg yolks until they start to turn to a lighter yellow color almost a pale yellow.
  7. Take the bowl off of the heat, place a towel underneath it, and add the lemon juice to the mix.
  8. Whisk the lemon juice until it’s fully mixed in then begin to slowly drizzle in your clarified butter. You have to whisk with one hand while you drizzle the butter in with the other.
  9. You’ll know it’s ready when all the butter is mixed in and you’re left with a a creamy sauce.
  10. Finish the sauce with salt and cayenne pepper.
  11. Enjoy!

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Sunday Post: Spaghetti “Meat” Sauce

Hi Foxy people!

I feel like Dallas constantly has a rolling series of clouds over the city lately lol. It is another gloomy Sunday. Gloomy days spark comfort food feels. That is the best kind of food for Sunday Dinner.

Today’s recipe is Spaghetti “Meat” Sauce. I was in the mood for pasta and this recipe is so filling,. Pair it with some Garlic Bread and Thin Wheat Spaghetti Noodles and you will have a complete meal!

As always, comment below. Follow me throughout the week on Instagram @foxyveggies and on Twitter @foxy_veggies.

Stay Foxy!

Spaghetti “Meat” Sauce

Ingredients

  • 1 can (24 oz.) Hunts Pasta Sauce
  • 1 can (4 oz.) Giorgio Chunky Style Portabella Mushrooms
  • 1 cup of Boca Veggie Ground Crumbles
  • 1/4 cup of Yellow Onion
  • 2 tbsp of Ricotta Cheese
  • 1 tbsp of Canola Oil
  • 1 tbsp of Light Brown Sugar
  • 1 tbsp of Garlic Powder
  • 1 tbsp of Onion Powder
  • 1 tsp of Salt
  • 1 tsp of Ground Black Pepper
  • 1 tsp of Red Pepper Flakes
  • 1 tsp of Oregano
  • 1 tsp of Thyme
  • 1 tsp of Rosemary

Directions

  1. In a small pot on the stove, turn the heat to medium.
  2. After about 1 minute and in your canola oil.
  3. As the oil is heating up, take your yellow onion and cut it into a small dice. Open your can of mushrooms. Drain and rinse them off.
  4. Take your Meatless crumbles, onions, and mushrooms and add them to the pot. Take all of your seasonings and mix them together well. Add in half of the seasonings now and allow the crumbles to cook for about 1 minute.
  5. As this is cooking, open your can of sauce and add that to the pot.
  6. At this time, you can add in the remaining seasonings. Give the sauce a stir and turn the heat to low. Allow the sauce to simmer for about 2-3 minutes.
  7. When the sauce is ready, stir in your ricotta cheese and enjoy! (If you would like to keep the recipe Vegan, exclude the Ricotta Cheese.)

 

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Sunday Recipe: Homemade Vegetable Stock

Hi Foxy People!

I hope you are having a blessed Sunday! I wanted to give you an essential recipe that I believe everyone should have in their fridge or freezer at all times. Stock! Vegetable Stock to be exact. It’s great for the fall time when you want to make soups, add flavor to rice or flavor to chili.

Take a look at this Vegan and Vegetarian recipe below. As always, feel free to like, share, or comment about this recipe. You can follow me on Instagram @foxyveggies.

Stay Foxy!

© Copyright 2016 Foxy Veggies – All Rights Reserved

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Ingredients for Mirepoux  (standard medley base of carrots, celery, and onions for all stocks)

  • 1 Carrot
  • 1 Celery Stalk
  • 1 1/2 Yellow Onion
  • Cold Water that covers the vegetables

Ingredients for Sachet (cheesecloth spice packet)

  • A small bunch of Parsley Stems
  • 1 tsp of dried Thyme
  • 3 Bay Leaves
  • 1 tsp of Black Peppercorns
  • Square of Cheesecloth
  • Twine to tie the sachet

Directions

  1. Take your onions and dice them and give your celery and carrots a rough chop. Feel free to add the onion peels as well. They add flavor to the stock. Please remove the skin that may appear to be molded.
  2. You should have more onions compared to the celery and carrots.
  3. Take out a big stock pot and add in your vegetables.
  4. Add the cold water to the pot so that it covers the vegetables.
  5. Then, take your cheesecloth square and put your Black peppercorns, Parsley stems, Thyme, and Bay leaves to the center of the square. Take all ends of the cheesecloth to make a bundle and twist. Secure it with the Twine leaving enough Twine length to tie to your stock pot handle.
  6. Drop your Sachet in the pot with the water and veggies and bring to a boil.
  7. Once at a boil, turn to low and simmer for an hour. Skim the top if foam rises to the top.
  8. Once done, strain out the veggies and cool the stock in an ice water bath.
  9. Portion out in quart bags and you have stock you can freeze and grab out when you need it.
  10. Enjoy!

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved

Sunday Post: What is Vegetarianism?

Hey Foxy People!

I hope you are having a beautiful Sunday. My post today will not be focused on a recipe, but it will pose as more of an educational post.

Every day I am asked about Vegetarianism and what it actually means. Sometimes it is confused with Veganism or Pescatarianism. Today, I wanted to explain the differences between each of them and show how the diets vary.

I have the breakdown and definitions below. A major perk of being in Culinary School is learning about all of these diets in a more in depth manor. Some of these definitions can be found in the book, “On Cooking: A Textbook of Culinary Fundamentals” the 5th Edition by Sarah R. Labensky, Alan M. Hause, and Priscilla A Martel. Others may be from my general knowledge.

As always, please feel free to comment below. Let me know if these breakdowns were helpful.

Make sure to follow me on here and on Instagram @foxyveggies.

Stay Foxy!

Vegetarian: a plant based diet which excludes the consumption of meat. There are three major levels of vegetarianism.

  1. Ovo-vegetarian– a vegetarian who eats eggs but not dairy products.
  2. Ovo-lacto vegetarian or lacto-ovo-vegetarian: a person who eats plants products as well as dairy products and eggs (although some may not eat cheeses made with animal-based enzymes such as rennet, or eggs produced by factory farms.) This is the diet that I follow 🙂
  3. Lacto-vegetarian: a vegetarian who eats dairy products but not eggs.

Vegan: a person who eats no meat, fish or poultry or any products derived from animals such as milk, cheese, eggs, honey or gelatin; also referred to as a “strict” or “pure vegetarian.”

Pescatarian: a person who follows a fish or seafood based diet. They typically stray away from meat and poultry.

© Copyright 2018 Foxy Veggies LLC – All Rights Reserved