Eating mindfully is something Boulart wants to encourage people to do not just once in a while, but every day. According to studies, vegan and plant-based options are more accessible today than ever before! More and more people are opening themselves up to a new way of clean eating by incorporating more plant-based nutrients into their diet.
Boulart can proudly say they are Vegan Certified! And to them, less is more. They use only the purest of ingredients when creating their beautiful artisan bread. All their original bread offerings have just five simple ingredients: filtered water, unbleached & untreated flour, yeast, malted barley, and sea salt.
To create these amazing, plant-based recipes Boulart partnered with Chef Matt DeMille to encourage healthy eating habits in a tasty way. Enjoy!
Pesto Marinated Charred Vegetables With Baba Ganoush & Lemony Arugula
Serves 4
INGREDIENTS
- 4 Boulart Focaccia Buns
- 1 Red pepper, deseeded and cut into large chunks
- 1 Japanese eggplant, slice into 1″ pieces on the bias
- 1 Zucchini, sliced into 1″ pieces on the bias
- 1 Small red onion, peeled and sliced into 1″ pieces
- 2 tsp of Extra virgin olive oil
- 2 Lemons, juiced
- 1 Handful of baby arugula
- 1/4 cup of jarred vegan pesto
- Vegan baba ganoush
- Kosher salt and pepper, to taste
METHOD:
- Toss the red pepper, eggplant, zucchini, and onion in olive oil until slightly coated and seasoned with salt and pepper.
- Place a grill pan on high heat or turn on your bbq to high.
- Grill the vegetables until nicely charred on all sides and softened. Toss the warm grilled vegetables in the pesto to coat and allow to marinate for a few minutes.
- Cut open the buns and spread a small amount of baba ganoush on both sides. Spoon a generous amount of the grilled vegetables onto each bun.
- Toss the arugula in a bit of olive oil and lemon juice and season with salt and pepper.
- Finish with the top half of the bun.
Grilled Portobello Mushroom Burger With Grilled Onions And Watercress
serves 4
INGREDIENTS
- 4 Boulart Burger Buns
- 4 Medium sized portobello mushrooms, with stems cut off
- 1/2 red onion, peeled and sliced into 1″ rounds
- 1 cup of balsamic vinegar, reduce until thickened
- 1 clove of garlic, finely chopped
- 1 sprig of rosemary, leaves picked and finely chopped
- 1 tsp of chili flakes
- 2 tsp of Extra virgin olive oil
- 1 bunch of watercress, picked through and washed
- Kosher salt and pepper, to taste
METHOD:
- Place a grill pan on high heat or heat your bbq to high.
- Coat mushrooms and onions in olive oil and season with salt and pepper.
- Grill mushrooms and onions until all sides are nicely charred and softened.
- Meanwhile, in a large mixing bowl whisk together the balsamic glaze, garlic, rosemary, and chili flakes.
- Toss the mushrooms and onions in the balsamic glaze and season to taste.
- Place a portobello mushroom on each bun topped with some onions and a few sprigs of watercress.
- Finish by drizzling a bit of the leftover glaze over the watercress followed by the top half of the bun.
