BBQ Bean Sammies & Dairy & Egg Free Coleslaw

Y’all!  The Local Vegan has an amazing recipe!  It has become one of our family favorites.  I’m not gonna write out Bailey Rae’s recipe but instead tell you the changes I made for our family.

BBQ Sammie

Back in Iowa we had safe store bought buns.  I miss those buns.

BBQ Sammie 2

On Toasted Homemade Bread

Here is the original recipe, which I follow almost to a T.  I don’t make the green beans and I omit the poppyseeds in the slaw.  I usually serve roasted carrots or OreIda french fries because SG loves them.  And hey, it’s safe.  What can I say?

I use Randall’s white northern beans, but feel free to use pinto beans as the original recipe does.  I make my own BBQ sauce because I have to.  Lately, all store bought BBQ sauce makes MY tongue tingle and as a food allergy mom I know that is not good.

Here is the homemade BBQ sauce recipe I make from Once a Month Meals.  I omit the Worcestershire sauce and add 1/2 teaspoon of liquid aminos (just like soy sauce) instead.

I have not found safe store bought bread in SC so I make my own.  We have used this homemade regular white bread (toast first in the toaster or else the bread gets soggy) and I’ve also served this on these amazing homemade dinner rolls.  My fave is on the dinner rolls, but more often we use the homemade white bread because it’s a lot easier to make.

Homemade Rolls

Homemade Dinner Rolls

Homemade Bread

Homemade Dairy & Egg Free Bread 

Let’s talk about the beans!  If I am making enough for one dinner I use a 24 oz jar (roughly 2 cans) of beans.  Today for the first time ever, I used a 48 oz jar of beans and I ended up with double. I did not even have to make double BBQ sauce because I use 1.5 cups of homemade sauce per recipe.  Woot woot!  One 8×8 dish of BBQ beans is in the freezer right now.  I cannot tell you how tickled pink I am about that.  I love my freezer meals!

Freezer BBQ Beans

I hope y’all enjoy this recipe.  We sure do.

 

 

 

 

Christmas Meal Prep Plan

 

For Christmas this year, I’m pretty much making exactly what I made this past Thanksgiving, with a few changes to the dessert menu.

Here’s my menu and the breakdown of what I make ahead. I make as much in advance as I can to make it a little easier on the big day.

I’m breaking it down between four days. You can do it in two days if you’re pressed for time. I’m spreading it out slowly because I’m not rushed for time this year.

Day 1:

Make a double batch of Buckeyes and freeze them.  Use dairy free subs and coconut oil instead of shortening.

Day 2:

Make Homemade Bread (I use this to make the breadcrumbs I need for Day 3’s Cutlets recipe.)

Make Fudge and refrigerate.

Make Sugar Cookies and decorate.

Day 3:

Make Pumpkin Pie and refrigerate.

Make Cornbread.

Make Double Batch of Chickpea Cutlets and refrigerate.

Peel Potatoes in the evening and completely cover potatoes with water in a bowl. Cover bowl with plastic wrap. Keep in fridge until it’s time to make the mashed potatoes the next day. (Optional step. Can omit and do this on day 4.)

Day 4:

Start Dough for Homemade Dinner Rolls early. When dough is ready, prepare rolls and bake.

Boil and season fresh green beans (I use vegetable broth and season with Adobo, garlic powder and onion powder.) Transfer to a crockpot and cook on high for approximately 4 hours.

Make Gravy. A triple batch. Use the suggested variation of adding poultry seasoning and sage to the gravy.

Make Cornbread Dressing.

Make Holiday Mashed Potatoes.

I hope this breakdown helps. If you need any last minute recipes for Christmas, these recipes will not disappoint!

I hope you have a wonderful week leading up to Christmas.

Merry Christmas, y’all!

Ranch Turkey Burger Sliders on Homemade Dinner Rolls: Dairy & Egg Free

Yummy Ranch Turkey Sliders with Sautéed Zucchini

Yummy Ranch Turkey Sliders on Homemade Rolls with Sautéed Zucchini

Doesn’t this dinner look delish?

Hot, homemade rolls.

Ranch turkey burger sliders made with:

Homemade ranch mix.

Fresh green onions.

Lean ground turkey breast.

Served with sautéed fresh zucchini.

YES, please!

First, the rolls have to be made. I skipped the original directions for making the dough. With any bread recipe, I throw it all in the bread machine and press “dough.” It’s worked for me so far. It takes me less than 5 minutes to put the ingredients in the bread machine.

Here’s the recipe for the homemade dinner rolls.

Homemade Dinner Rolls
(adapted from this recipe from All Recipes)

Ingredients:

  • 2 cups all-purpose flour
  • 2 1/4 tsp Quick Rise Yeast for Bread Machines
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup non-dairy milk (I’ve used SO Delicious Original Coconut Coffee Creamer & SO Delicious Lite Culinary Coconut Milk)
  • 1/4 cup water
  • 2 tablespoons vegan butter

Directions:

  1. Add all ingredients to the bread maker.  Use dough setting. This takes 1.5 hours on my bread machine.
  2. Once the dough is ready, divide dough into 12 equal pieces. Shape into balls. Mine are never perfectly round or even the exact same size. I divide the dough in half using a pizza cutter. Then I cut the halves in half. And cut each strip into three pieces. (12 rolls total)  Roll.
  3. Place in greased 8-inch round pan. Use vegan butter to grease the pan.
  4. Cover with a clean kitchen towel. Let it rise in a warm and draft free spot until it’s doubled in size. It takes my dough about an hour to double in size.
  5. When the dough is doubled in size, preheat oven to 375 degrees.
  6. Bake for 18-20 minutes. Mine are perfect in 18 minutes.
  7. Remove from pan; brush with a small pat of melted vegan butter.

Next, whip up a batch of homemade dry ranch mix (link below). I always double this batch so I have some on hand to make dinners like this a snap.

Once your ranch mix is done, it’s time to start making your ranch turkey burger patties.

I found this lovely recipe on Pinterest. I’ve made a few changes to make it safe for our diet.

Ranch Turkey Burger Sliders
(adapted from this recipe from Laa Loosh)

Ingredients:

Directions:

  1. In a medium sized bowl, combine all ingredients.
  2. The patties are for smaller dinner rolls, so make the patties the size of sliders. I get 8 sliders from this recipe.
  3. Heat a pan on medium. Spray the pan with olive oil spray.
  4. Cook the patties until well done.

To make the Ranch Turkey Burger Sliders with Homemade Rolls:

  1. Cut the rolls in half.
  2. Add turkey slider to bottom half of roll.
  3. Add desired toppings (sliced tomato, lettuce and/or sliced onions).
  4. Top with the top half of the roll.
  5. Serve with a veggie on the side.
Ranch Turkey Sliders ready to be Cooked

Ranch Turkey Sliders ready to be Cooked

Just the right size for homemade dinner rolls.

Just the right size for homemade dinner rolls.

Homemade Ranch Turkey Sliders on Homemade Rolls!

Homemade Ranch Turkey Sliders on Homemade Rolls!