Buffalo Chickpea Sweet Potato Burgers with Whipped Feta Garlic Sauce

Buffalo Chickpea Sweet Potato Burgers with Whipped Feta Garlic Sauce // @veggiebeastblog

You know when people are grilling out in the summer, and you’re a vegetarian so you’re like, “Sure, I guess I’ll have the hockey-puck frozen veggie burger so I can partake in the grilling too,” which makes you feel all whomp whomp? Or when you have a delicious homemade veggie burger ready to go, but you need to turn on the oven in your hotter-than-hell apartment because your patties won’t hold up on the grill?

Not any more, friends!

Roasted Eggplant and Burst Tomato Mozzarella Pesto Salad with Easy Dijon Vinaigrette

Roasted Eggplant and Burst Tomato Mozzarella Pesto Salad with Easy Dijon Vinaigrette // @veggiebeastblog

Full disclosure: this isn’t a dainty salad.

It’s not a diet salad.

It’s a decadent, fully-loaded salad that reminds me of sitting by the Seine with Ryan and a glass of chilled white wine.

Roasted Eggplant and Burst Tomato Mozzarella Pesto Salad with Easy Dijon Vinaigrette // @veggiebeastblog

Ryan and I have been back from Paris for less than two weeks, but while looking through my pictures for this post I realized it feels like a dream. The best kind of whirlwind, but one that I feel more removed from than I expected so quickly. I want it back!

Before we get to the aforementioned salad, I wanted to share some of my favorite pictures and experiences of the trip. If you’re here for the recipe, feel free to scroll on down to the bottom of this post :)

Cracker-Crusted Zucchini Chips

Cracker-Crusted Zucchini Chips // @veggiebeastblog

Hi friends! After 10 lovely days in France, Ryan and I are back to the daily grind. Mostly, anyway, except with a little dose of jet lag.

I’m working on editing my photos so I can dedicate a full post to the trip, because WHOA was it amaaaazing. In the meantime, though, I have a healthy little snack for you today.

Simple Strawberry Basil Sangria, For Two

Strawberry Basil Sangria, For Two // @veggiebeastblog

I fancy myself a bartender lately, it seems.

A bartender who often makes drinks that are thrown out and replaced with a glass of wine. A bartender who once made a triumphantly delicious drink, but realized only after the fact that it packed a bit TOO much of a punch. A bartender who’s still honing her craft. It’s like when I started experimenting with baking and thought I could just throw ish together and it would work out. THAT kind of bartender.

Fortunately I have perseverance and patience, which is how this little cocktail is heading your way today.

I had every intension of sharing zucchini chips with you this week, but those will need to wait, because this week we’re celebrating. If you follow me on Instagram, you may have seen that Ryan and I have some news…

Barbecue Baked Tofu Sandwiches

Barbecue Baked Tofu Sandwiches // @veggiebeastblog

I’m in a bit of a tofu phase lately, which probably sounds weird to most of you. As I’ve admitted before, tofu, when not prepared correctly, is downright gross. Yes, gross. This vegetarian isn’t denying it.

However, if you learn how to infuse it with flavor and amp up the texture, it opens up all kinds of meat-free food doors, like tacos, sandwiches, salad toppings etc.

Whenever I find a restaurant that prepares tofu well, I have an internal celebration. I particularly like when I find menus with crispy fried tofu. Well seasoned and crispy tofu may be one of my favorite foods. Such a vegetarian, I know.