Chipotle Black Bean Burgers

The smell of fresh grass, and lunch getting set out on a picnic table. The beautiful blazing sun, babes in bikinis, and BURGERS. That’s what summer is all about!

Especially the burger part. Why? Because summer calls for summer fun, and that means convincing your friends to ditch their responsibilities for an afternoon to indulge in a backyard picnic, with you.

Burgers bring people together. They are crowd pleasers! And although this one is anything but typical, it’s still going to be a guaranteed hit – as long as you and your friends don’t mind a little spice…


Actually the truth is, way before spring even had the chance to hit, we’ve been indulging in store-bought chipotle black bean burgers. They’re easy of course, and they’re pretty good – but they aren’t cheap.

Matthew turned to me one day and said “I think you should make these but better”. I nodded “it would save us a few bucks too…” and that was it – I knew this recipe needed to be made , for us .

But it’s so good, I couldn’t not share it with you.

Makes 4 big delicious patties! GF & Vegan


  • 1 can black beans, drained and rinsed
  • 3/4 cup cooked white rice
  • 1/4 cup brown rice flour
  • 2 TBSP ketchup
  • 3 cloves garlic
  • 1/2 tsp chilli powder
  • 1 tsp chipotle powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 – 1 Jalapeño, depending on spice preference (optional)


  • *plus extra EVOO for drizzling patties (about 1.5 TBSP)


Preheat the oven to 400. Pre-grease a baking sheet. (I also use parchment paper, and grease on top – that way it doesn’t stick but still crisps up!)

In a food processor, combine all ingredients until smooth. Make sure your garlic is blended well, and no giant chunks remain!

The mixture will feel a little sticky, thats okay! You’ll want to divide the mixture into 4 equal size patties. Mine were a bit bigger around than the palm of my hand, and about 3/4 an inch thick.

Once the oven is good and got, place each patty on the baking sheet, and cook for 20 minutes. At the 20 minute mark, take your patties out and drizzle with olive oil. Then flip and bake for another 20 minutes.

This last step might seem like a bit much, but it adds the perfect amount of crispy texture to the outside of the burger… it’s heavenly!


After those last 20 minutes, they should be done. These burgers hold together well and won’t crumble, and should have a strong, crisp outer layer – kind of like a charbroiled burger would.

Last step: Add it to your bun with all your fixings!


These Chipotle Black Bean Burgers turn out so hearty and full of flavour – you really need to taste them for yourself! Plus, they are cost effective, and also are a great excuse to use your leftover rice!

I dressed mine up with mayo, lettuce, tomato, purple onion, and avocado. The smooth, cool avocado is such a winner with this burger, I definitely recommend it. The rest is all up to your preference.

Also goes great with: pickles, homemade fries, hassleback potatoes, fresh vegetables and dip – all the regular suspects of an easygoing summer meal.

Backyard picnic or not, I can’t wait for you to enjoy these.



Don’t forget to tag me in your drool-worthy recreations on Instagram! I can’t wait to see how you do up your Chipotle Black Bean Burgers!

Gluten Free Breakfast Cookies

I’ve never been much of a rule follower. In fact, I’ve been known to do something just because I was told not to. So when mulling over the idea of cookies for breakfast, it didn’t take much for me to be all-in.

But these cookies aren’t your average “convenience” breakfast cookie. They aren’t overly sweet and devoid of nutrients – no – these breakfast cookies are next level thanks to their backbone ingredient: chickpeas.

Chickpeas are high in fiber, making these cookies a satiating morning bite. Chickpeas are also high in protein, iron, and zinc. Coconut sugar is lower on the glycemic index than refined sugar, plus there is just the right amount to bring a slight sweetness. The spices pack this cookie with some flavour, and the apple chips and pumpkin seeds add hearty texture.


The other ingredients give these cookies a warm spice that compliments the chickpeas really well. The turmeric and cinnamon both add an anti-inflammatory boost. The nutmeg and ginger are digestion supportive. And of course, in combination, they just taste really dang good.



This recipe is gluten free and vegan, and makes approximately 10 cookies.


  • 1 can of chickpeas, drained and rinsed (15 oz)
  • 1/2 cup brown rice flour
  • 3 TBSP extra virgin olive oil
  • 1/2 cup coconut sugar
  • 1 TBSP vanilla
  • 1 tsp apple cider vinegar
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger powder
  • 3/4 tsp cinnamon
  • 1/4 tsp turmeric
  • 1 cup apple chips
  • 1/3 cup raw pumpkin seeds


Preheat the oven to 350 and line a baking sheet with parchment paper. In a food processor, blend the chickpeas until almost completely smooth. Add remaining ingredients except the apple chips and pumpkin seeds and blend in the food processor on low until well incorporated. Then add in the apple chips and raw pumpkin seeds last, and mix in with a spoon.

Spoon out the cookies onto the parchment in about a golf ball sized scoop and flatten into cookie shape. This should leave you with about 10 cookies. Bake in the oven at 350 for 35-40 minutes. They are done when they are slightly browned and relatively firm on the bottoms.


Note that this recipe uses apple chips, not dehydrated apple. You could always try dehydrated apple – but some store bought versions are quite fluffy (almost marshmallow-ey) in texture and I’m not sure how they would hold up in this cookie. But if you feel like experimenting, give it a try!

If you’re not into pumpkin seeds, you can always try substituting in your favourite nut or seed. Same goes with the apple chips – try your favourite dried fruit if something else tickles your fancy.

These cookies are so soft, textured, and hearty. They make a great snack on the go, or a delectable bite to have with your morning coffee. Enjoy cookies in the AM guilt free!

I hope you enjoy these tasty gems!

Buffalo Chickpea Patties

Never has a recipe been more anticipated on SSW than this one. It might be because you’ve seen me making it on Instagram for the past year…. a lot. for the longest time, it’s been my best kept secret! But today, I’m spilling the details!

Here’s how it all started: Hot For Food released the recipe for the Cauliflower Burger and everyone went berserk – me included. I started making it a regular thing, but M wasn’t having it.


You see, M doesn’t do so well with cruciferous vegetables. I was eager to have him indulge with me, and knew I had to come up with something. I didn’t explore any other bases – I knew chickpeas would be it. I enjoyed using them as a main ingredient in Chickpea Nuggets, so a patty was bound to be an easy transition.

Over time, this recipe became it’s own entity, drawing inspiration from Hot For Food’s (amazing!) recipe, while also becoming it’s own amazing entity.

Fast forward and we now eat these Buffalo Chickpea Patties at least once a week (but more often twice, yes they’re that good!). The best part is it works so well because we can both enjoy them in our own unique ways. Matthew often has his on a gluten free bun (with all the fixin’s) and I enjoy mine on a bed of greens. But truly, it makes an amazing addition to any plate. But you’ll have to find that out for yourself!



This recipe is gluten free and vegan – makes 4 patties.

Ingredients –


  • 1 can of chickpeas, drained and rinsed
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt


  • 3/4 cup brown rice flour
  • 1/2 cup + 2 TBSP water
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp oregano

Buffalo Sauce

  • 2/3 cup cayenne hot sauce (Frank’s or generic brand)
  • 1 TBSP vegan butter, melted

Directions –

Preheat the oven to 415 F and line a baking pan with parchment paper. In a food processor or small blender, mix the chickpeas and tbsp of olive oil until almost smooth. Then in a separate small bowl, mix the coating ingredients, pouring the water in slowly to ensure it mixes well. It shouldn’t be too liquidey, but more of a paste, so that the coating holds well to the patty. If it’s too runny, add a bit more flour.

Scoop out the chickpea mixture and create 4 equally sized patties. Drench each patty in the coating mixture and lay on the baking pan. Put in the oven for 20 minutes. Mix ingredients for buffalo sauce, if you haven’t already. After 20 minutes, remove from the oven to coat in buffalo sauce (you can drench or use a spoon to apply) and then flip the patties. Place back in the oven for another 20 minutes.

After 20 minutes, remove the patties from the oven and allow them to cool slightly before serving.



While these beauties are doing their second half of cooking is the perfect time to prep your plate. That might mean getting the buns ready, or laying your salad base – whichever way you decide, you’ve made the right decision.

These patties are good anywhere, anytime, anyhow.



I can’t wait to see you guys enjoy this plant-based beauty!

As you guys know, I love seeing your recreations! So don’t forget to tag me in them on Instagram! 

Happy eating babes!

Maple Tahini Dressing

I don’t know about you, but dressing is one of those things I very rarely break my routine on. I typically make the same one over and over again, married to the tried and true!

But there is something about a seasonal salad that deserves a seasonal dressing. It’s special, and it deserves something complimentary. Especially if squash is involved: trust me on this one.


As you can imagine, this recipe goes well with any autumn or winter salad. I’ve also had it on a regular buddha bowl and it’s equally as awesome. You could also toss some cooked beets in this dressing, or serve it with a stuffed squash.


  • 3 TBSP Tahini
  • 1 TBSP Extra Virgin Olive oil
  • 1 TBSP Maple Syrup
  • 1.5 TBSP Apple Cider Vinegar
  • 1/4 TSP of Garlic Powder
  • A pinch of cinnamon
  • A pinch of salt

Directions: Simply mix all ingredients together in a small container or bowl, and you’re ready to roll!

Pro Tip: I used super fresh tahini when making this recipe, but if yours has begun to dry out, add a little bit of extra apple cider vinegar and extra virgin olive oil.


I hope you guys enjoy this Maple Tahini dressing! I would love to see how you use it, so please tag me in your creations on Instagram!


Morning Coffee Blend

Are you a morning person? I am – on one condition: coffee.

I know coffee gets a bad rep sometimes, but it actually does have some benefits. Studies have shown that coffee drinkers have a lower risk of heart disease, type 2 diabetes, and multiple sclerosis. It can help with muscle pain, and it may even reduce liver damage. Plus, it’s dang delicious.

But if you’re interested in adding even more benefits to your morning beverage, you should try this smoothie. Just by adding a few more ingredients, you can add fibre, calcium, and an anti-inflammatory kick.



  • 1 Frozen Banana
  • 3/4 cup nut milk of choice
  • 3/4 cup cold coffee*
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg

*I love Salt Spring Island ‘Blue Heron’. Quality is important when it comes to a good cup of joe, and for me it’s always worst the extra few bucks to buy organic. I highly recommend if it’s available in your area. 


Add all ingredients to a blender and set on high until smooth and creamy.

There are a lot of other great options you could add to this shake. Maca powder would be another great boost if you have any on hand. You could make this morning blend mocha-style by adding cacao powder. Feeling this more for dessert? Add a scoop of icecream at the end!

I honestly prefer this version, simple as it is. It’s creamy coffee deliciousness. It’s guaranteed to make any morning just a little bit better.


A frozen banana not only provides a creamy texture to the shake, but it also provides potassium and fibre. Your nut milk adds calcium, which is important for muscle contraction. Cinnamon is a great anti-inflammatory and adds a great hint of flavor.

Try it and let me know what you think on Instagram!

Have a great morning!



Black Bean “Meatballs”

I am going to remember this recipe forever. Why? Because it’s the very last recipe I will have made with my beloved food processor! Well, at least for a little while.

I promised to create one more recipe before I start my travels for the next few months. I wanted to do it for you, but I also wanted to do it for me. The kitchen will always be my place of peace – and even though now my tools will be extremely basic and my kitchen outside, I promise to still bring you some goodies along the way.

That aside, lets get back to the recipe. I think you guys are really going to like this. It has all of the heartiness of a mouthful of meatball on a totally plant-based level. They are also just moist enough – not enough to be gummy in the center, but still the absolute opposite of dry.

The flavor is there but it’s also mild, making it a great addition to any kind of pasta – or not. I tried a batch of these on crunchy romaine lettuce with some dressing and I loved them just the same. I hope you do too.


This recipe is vegan and gluten free


  • 1 can of black beans, drained and rinsed
  • 1 tsp chia seeds
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, finely diced
  • 3 tbsp tomato sauce
  • 1/8th tsp oregano
  • 1/2 tsp extra virgin olive oil


In a small fry pan saute the onion and garlic in olive oil on medium until translucent. You’ll want to do this prep work far enough ahead of time to let it cool before you go ahead with the rest of the recipe – at least 30 minutes.

Preheat your oven to 375. Once the onion and garlic have cooled, add those and all remaining ingredients to a food processor. Set on medium and mix until half smooth/half still chunky so that you can have some texture in your meatballs.

On a parchment lined baking tray form golf-ball sized balls with the black bean mixture. Bake in the oven for 30 minutes. After 30 minutes remove from the oven and allow to cool for a minute or two.

Serve up with whatever you enjoy – I chose zoodles and a garlic tomato sauce.


Pro tip: Eating these with pasta and tomato sauce? Simply use the tomato sauce as both an ingredient in the meat balls and a sauce for your dish!

They are mild in flavour, wild in texture, and overall enjoyable. They are also super versatile in terms of combining them with other ingredients to make a meal. But if you’re dying to get your tastebuds tingling, you could sub hot sauce for some of the tomato sauce, or add red pepper flakes into the mix.


As for my food processor, my sister is going to be “looking after it” while I’m away. I hope she gets some use out of it over the next couple of months. I hope that it somehow inspires her to make something new, or sparks some kind of creativity in the kitchen for her. If she feels like following a recipe, I do have one in mind…

This is a recipe I am dying to see you guys make, so when you do don’t forget to share with me on Instagram! I’m really active on there and I love connecting with you.

Chat soon!


Bangin’ Sweet Garlic Soy Tofu

I don’t want to be known as “that tofu girl” but on the other hand, I do.

In case you haven’t noticed, tofu is something that I eat quite a bit. There are so many ways I will make it for myself, from baked to pan fried to added into a curry, but my partner will only eat it crispy-crunchy.

On some level, I can understand this. Once you eat tofu crunchy, a standard has been set, and it’s hard to go back. If you don’t know what I mean, you will after you try this recipe.

The name really says it all: this recipe is bangin’. Why? It. has. everything. It’s sweet. It’s crunchy. It’s salty and savory. It’s garlicky goodness you don’t want to miss!


This recipe is vegan and gluten free. 



  • 1 package of medium-firm tofu, cubed
  • 3/4 cup all purpose flour gluten free (or sub plain rice flour) 
  • 3/4 cup plant milk of choice – unsweetened
  • 1.5 tbsp melted coconut oil

Garlic Soy Sauce 

  • 1/2 cup gluten free soy sauce (or coconut aminos)
  • 1/2 cup water
  • 3 tbsp orange juice
  • 1 tbsp maple syrup
  • 3 garlic cloves, minced
  • 1 thumb of ginger, minced
  • 1/8th tsp red pepper flakes
  • 1 heaping tbsp arrowroot powder (can sub cornstarch) + 2 tbsp water



Preheat oven to 400 and line a baking tray with parchment paper. Take tofu cubes and one at a time cover in nut milk of choice and transfer to gluten free flour bowl. Flip the cube around in the flour to ensure that it’s coated evenly. Do this with each piece until all pieces are done and placed onto the baking tray. Drizzle coconut oil over cubes and bake for 20 minutes. Once 20 minutes has passed, flip and bake them for 20 more.

Garlic Soy Sauce

Add gf soy sauce, orange juice, water, maple syrup, garlic, ginger, and chili flakes to a boil in your stovetop pan. Stir occassionally and allow it to simmer. After it simmers for 5 minutes, add 1 heaping tablespoon of arrowroot powder (or cornstarch) mixed with 2 tbsp of water to your sauce. Stir occasionally and allow the sauce to thicken. Keep stirring and once it’s incorporated well, remove from heat.

I typically start making the sauce once my tofu has been flipped, giving me a good 20 minutes to put this sauce together. It comes together relatively quickly, so 20 minutes is plenty of time.

Once the tofu is done, toss your tofu cubes in sauce and serve over dish of choice.



You can put these cubes of magic on anything, from steamed vegetables to rice or rice noddles, they’ll fit in anywhere as the star of the show. Also goes well with: green onion, hemp seeds, sesame seeds.

You’ll notice after making this that there never seems to be enough to go around – oh well, I guess you’ll just have to double the recipe next time!

I love it when you guys recreate these recipes, so please don’t be shy and tag me in your photos on Instagram!

Let me know in the comments what you think of this tofu recipe!


Deconstructed Blueberry Lime Biscuits

I only have two settings: lazy bed-bug, or inspired beam of light shooting through the Universe – there is no in between.

Creating recipes when I’m feeling inspired is one of the greatest feelings for me. It’s a rush – or at least as close to one as I like to get. I’m not much of an adrenaline junkie, so maybe playing mad scientist in the kitchen is as crazy as I like to get.

Lately when it comes to making sweet stuff, I do my best to focus on bringing out the natural sweetness of the ingredients rather than going overboard on sugar. When I do sweeten my recipes, I primarily use maple syrup or coconut sugar.

That’s exactly what these babies are sweetened with, plus the sweet and tart flavours of the blueberries. There is also a satisfying creaminess from the coconut lime whip. All of this on top of the dense, crumbly biscuit is truly a delight. Have it for brunch or whip some up in the evening to have with tea.

This isn’t one of my classic “super-easy” recipes. But the ingredients are simple, and the steps are straight-forward. And the end result is totally worth it.


This recipe is gluten-free and vegan. 



  • 2 cups gluten-free flour (I use Bob’s Red Mill 1-1 gluten-free)
  • 1/2 cup melted coconut oil
  • 2 TBSP lime juice
  • 2 TBSP cold water
  • 1 tsp coconut sugar
  • pinch of salt


Coconut Lime Whip

  • 1 15 oz can full-fat coconut milk, coconut cream extracted
  • juice of half a lime (about 2 TBSP)
  • zest of half a lime
  • 1 tsp maple syrup
  • 1/8 tsp cardamom
  • 1 tbsp arrowroot powder*



  • Almond slivers
  • Fresh Blueberries


*the arrowroot powder is used as a thickener – if you don’t have any you can heat the mixture and add cornstarch before cooling or simply omit


Add all biscuit ingredients to a food processor except the cold water. Pulse until evenly incorporated. Set on low and slowly add cold water – eventually the mix should start to form a dough ball. If you’re mixture remains crumbly, keep slowly adding water until you get the ball form. Because this is a pretty crumbly biscuit, it may be more of a loose, crumbly ball, and that’s okay. Once you’re there or almost there, form it into a ball with your hands.

At this point you can either let the dough sit in the fridge for later use, or you can get going and start putting these together.

Preheat the oven to 375. Form 4 balls uniform in size from the dough, and flatten them so that each one looks about the size of a hockey puck.  Put them on a parchment-lined baking sheet in the oven at 375 degrees for 25-30 minutes.

While the biscuits cook you can get the coconut lime whip ready. Mix all of the ingredients together in a bowl and refrigerate while the biscuits are baking. Now is also a good time to prep the blueberries by washing them and getting the almond slivers handy.

You’ll know when the biscuits are done because they will be golden on top and golden brown underneath. Remove from the oven and place on a cooling rack or plate for at least 10 minutes. Once cooled, you can assemble by topping the biscuits with the coconut lime whip, blueberries, and almond slivers.


Whether you’re baking for the family or simply treating your wonderful self, I hope you enjoy these deconstructed blueberry lime biscuits.

Don’t forget to share your recreations with me on Instagram!



Budget Friendly Vegan Stew

So much of ourselves is ‘out there’ these days. We share what we think, what we eat, everything we do through social media. I follow so many people on Youtube who vlog every day and as an introvert I’m like… wha?

I actually love sharing pieces of myself on social media, especially on Instagram. That being said, I always find it necessary to withdraw – sometimes micromoments throughout the day or sometimes flatly from everything for a week – just to keep my sanity.

I love being alone – and I love being alone in my kitchen. It’s a quiet place to gather my thoughts and express myself. Aside from Bella, who comes in tail wagging and eyes wishing, I am usually left to my own devices.

Recently my ‘devices’ led me to this: a vegan stew. My only goal in creating this stew was to keep it simple and budget friendly. This is the kind of meal I would think of when I only have a few staples left in the fridge and the pantry and do not feel like venturing out to the store.

“Making do” has actually never tasted so good.

This recipe is vegan and makes about 6 servings 


  • 1 x 28 oz can of diced tomatoes
  • 1 x 5 oz can of tomato paste
  • 1.5 cups water or vegetable broth
  • 1/2 large sweet potato, diced
  • 1/2 diced zucchini
  • 1/2 diced pepper (I used yellow)
  • 1/4 diced onion
  • 2 garlic cloves, minced
  • 1/2 cup frozen peas
  • 2 tsp coriander
  • 2 tsp cumin
  • 1 tsp garam masala seasoning
  • 1/2 tsp salt
  • 1 tbsp olive oil

Optional toppings: Cilantro and plain (plant-based!) yogurt – avocado would be good too!


Heat a large stove-top pot on medium. Add in olive oil, onion, and garlic. Stir for 2 minutes until the onion is becoming translucent. Then add all remaining ingredients except the peas, starting with the diced tomatoes. Let the stew come to a boil, then turn it on low and let it simmer. I like to let it sit for at least a couple of hours.

It’s nice to be able to leave it and go about the rest of your business while the kitchen fills with the smell of absolute home-cooked joy. To be sure that the stew is done, simply poke your sweet potato to make sure it’s cooked all the way through. If it’s soft, you’re almost good to go. Just add in your frozen peas, stir, and let them unfreeze for a couple of minutes. Then you are ready to serve.

There are so many additional things you could add to really make this stew your own. Chickpeas would be great, even a spoonful of hummus on top. I went for cilantro because I love it (I know, you either love it or hate it). I also wanted something mild and tangy to contrast with the soup, so I added a plain soy yogurt on top.


Even though this recipe is really low-key and possibly the easiest I’ve ever shared, you’d never know it from eating it. It tastes like a meal someone put a lot of love and care into… even if it really is just “whatever was left” with some spices in a stew.

Are you going to make this? I absolutely LIVE to see your recreations!

Post a picture and tag me on Instagram!

Enjoy the recipe babes!


Vegan Philly Melts

Do you guys ever watch the Buzz Feed “worth it” videos? I am totally into the food-related ones.

After watching the Philly Cheesesteak Episode last week, I knew I needed to make one. The episode showcased versions that were so robust, looked so flavourful, and had my mouth watering.

The only thing is: I’m not really big on meat – and allergic to dairy. There was no doubt in my mind, I needed to make one. All I would need is a couple of adjustments.

I don’t eat a lot of meat, I don’t eat dairy at all, and I try to avoid gluten. But I never compromise on is flavour, and trust me – this Vegan Philly Melt does not disappoint! That being said, this recipe doesn’t make the best “last minute dinner” idea, as it takes some prep work.

Think of it as more of a “plan-ahead for family night”, or “Saturday night dining al fresco” sort of meal.

This recipe is vegan and can easily be made gluten free (as I made mine)! Makes 4 melts.


Tofu Steak

  • 1 container medium tofu, thinly sliced
  • 1/3 cup soy sauce (gluten free if preferred)
  • 2 TBSP maple syrup
  • 1 TSP liquid smoke
  • 1 TSP vegan worcestershire sauce
  • 1 TSP garlic powder
  • 1/2 TSP onion powder
  • 1 TBSP apple cider vinegar

Everything else

  • 4 buns (gluten free if preferred)
  • dairy-free cheese (I used Daiya shreds)
  • Chipotle sauce (optional but highly reccomended)
  • 1/4 purple onion, sliced
  • 1/2 green pepper, sliced
  • 1 tbsp olive oil


At least 3 hours before you plan to make these Philly Melts, prep the tofu steak. Mix together all of the ingredients except the tofu. Then, marinade the tofu for a couple of hours or overnight in a sealed container. This step is really important – tofu is excellent at absorbing flavours but needs the time necessary to do so!

When your ready to cook them up, preheat the oven to 375. Remove marinated tofu slices from the container and put on a parchment lined baking sheet. Bake for 15 minutes. After 15 minutes, remove baking sheet from the oven. Add sliced pepper and onion to the baking sheet and drizzle olive oil over. Bake for another 25 minutes.

Assembly is simple: toast your buns if desired. Slather with chipotle sauce (again, not necessary but highly recommended for saucy-goodness). Add cheese to the top bun, and stack tofu on the bottom bun. Add peppers and onions in between.

That’s it – you’re good to go baby.


Of course, you can make your own tweaks on this recipe as desired. I personally love daiya cheese, but I know other people prefer different vegan brands. I think any mozzarella-style would work the best, but why don’t you test that out and let me know?

And yeah I mean, I know the traditional Philly Cheesesteaks aren’t usually served on a hamburger style bun. But I’m so attached to these! They are the Udi’s Gluten Free Hamburger Buns and I really enjoy them. If you don’t need a gluten free bun then you absolutely have a greater range of options to explore!

I’ve also given some thought to what else you could add if you were feeling adventurous… mushrooms, jalapenos, even some naturally fermented kraut … try this recipe out but don’t be afraid to make it your own!