Beet Burgers

Beet Burgers
Makes 9 medium patties; Vegan; Can be made Gluten Free

Having fresh beets on hand that I was able to pick up at the farmers market, this is the perfect recipe to use. No need to chill patties and totally free of cruelty this recipe is perfect to share with your friends and family.

4 fresh beets, grated
1/2 cup of cooked lentils (I used canned)
1/2 cup bread crumbs (use gluten free bread crumbs if you prefer)
1/2 cup brown rice cooked (this is great for leftovers)
1/4 of red onion
2 cloves garlic, minced
2 Tablespoons peanut butter
2 Tablespoons nutritional yeast
1 Tablespoon of parsley
1 teaspoon ground sage
1 1/2 teaspoons chili powder
1 1/2 teaspoons mustard powder
couple grinds of pepper
1 teaspoon liquid smoke

1. Peel and grate beets and onion on a box grater or use a food processor with the grating blades attached.

2. Change blade to "S" blade and combine all of the ingredients and pulse several times continuing to scrape down the sides. You don’t want to pulse so many times it turns to mush, so just make sure you have some nice texture. If your burger dough is too wet, add more breadcrumbs, if it is too dry, add more lentils and beets. If you are brave and can handle putting what looks like raw ground beef in your mouth, do a taste test. If you can’t just trust the recipe and try later.

3. Lightly oil a medium skillet or use vegetable broth to keep the patties from sticking to the pan. Form into patties and cook over medium heat about 10-12 minutes on both sides. Serve warm and with your favorite burger toppings.... Tomatoes, Spinach, Mustard, Vegan Mayo, Peppers, Avocado, the sky is the limits!

Quinoa Loaf with Mushrooms and Peas

Quinoa Loaf with Mushrooms and Peas
Vegan; Soy Free; Gluten Free

Last night was my cooking demo (which I got sick-sad face).... So, while I was trying to hold down water; my friends made this recipe. Hope you all enjoy this healthy, easy, tasty recipe! Hopefully next months cooking demo will be better!

1 tablespoon extra-virgin olive oil, plus more for the pan
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15 ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats (use gluten free)
2 cups cooked quinoa
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sun-dried tomatoes packed in oil, drained and chopped
1 cup chopped red onion

1. Preheat oven to 350 degrees. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

2. Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

Found: Whole Foods

Stuffed Artichokes

Stuffed Artichokes
Vegan; 1 hour 30 minutes

Finding artichokes on sale at the grocery store the other day, I picked some up. I love this, since it's one bowl and one pan it makes cleaning SO easy! Prep time is a little longer, since you do have to snip the pointed tips off each artichoke leaf.

4 artichokes
1/2 cup of Italian seasoned breadcrumbs (use gluten free)
1 Tablespoon melted earth balance
4 Tablespoons vegan Parmesan cheese
1 clove of garlic minced
2 teaspoons basil, parsley, crushed rosemary

1. Rinse artichokes. Cut about 1.5 inches from top (point). Cut off stem and reserve. Artichokes should sit flat by removing stem. With kitchen shears, clip the end from each leaf to remove thorn. Rinse. With point down on a hard surface (counter top) press down to spread leaves. Place artichokes in bowl of lemon water to keep from turning brown.

2. In a medium bowl combine ingredients, mixing till well combined.

3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes. Steam for 45 minutes. During the steaming process, sprinkle artichokes with salt and pepper and drizzle with olive oil. As artichokes cooks, baste often and don’t let liquid evaporate. As liquid steams away, add more water. This liquid turns into a delicious sauce. Artichokes are done when you can pull a leaf off easily.

Not What You Remembered Ratatouille

Not What You Remembered Ratatouille
Vegan; 30 minutes; Serves 2-4

I just made these, and even the boys liked the dish. Bruce told me, that his ex used to make this totally different. Getting the idea for this from Everything Vegan Baking Cookbook that one of my beautiful friends gave me for a birthday present. All of that being said, this is loosely from the Everything Vegan Baking cookbooks. I had the vegan puff pastry on hand, so please check the blog for the recipe. I, also, used a lot of left over veggies. So, like I've said~use what you have on hand and make the dish your own!

1 zucchini, sliced in 1/4" rounds
1/2 yellow bell pepper sliced into 1/4" strips
1/4 onion, sliced into 1/4" strips
2 organic tomatoes, sliced into 1/4" rounds
3 mushrooms, sliced 1/4" strips
4 radishes, sliced in 1/4" rounds
1 large garlic clove, minced
4 radishes, sliced in 1/4" rounds
1/2 teaspoon coarse sea salt
1/4 teaspoon cracked white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried rosemary
1/2 teaspoon fresh parsley
1 sheet of vegan puff pastry (see recipe in blog)

1. Preheat oven to 425 degrees F.

2. To make the Ratatouille, combine veggies and spices in a bowl. Add two tablespoons of olive oil and toss to coat. Place the veggie combination on a shallow glass casserole dish and bake for 20 minutes. This will allow the puff pastry to remain flaky and crisp.

3. Roll out puff pastry and arrange ratatouille on puff pastry, making almost a nest, keeping a 1" border. Bake for 10 minutes or until golden brown. Sprinkle with fresh parsley. Serve with a salad for a more complete meal.

Mini No-Meat Loaves

Mini No~Meat Loaves
Vegan; 1 hour total

I made these to be part of the Christmas Day feast. They came out great, but only last for a few days as left overs. They get to be really dense, so at a certain point you feel like you're eating a hockey puck.... Honestly, these were great the first two days... (I doubled the recipe, so there would be enough for everyone!)
Inspired by a meatball recipe in The Complete Guide to Vegan Food Substitutions

1 cup tomato sauce
4 Tablespoon almond butter
1/4 cup nutritional yeast
1/2 cup vital wheat gluten
1/2 very finely diced onion
2 cloves minced garlic
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 cup Italian bread crumbs
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon smoked paprika
1 Tablespoon vegan Worcestershire

Glaze: combine the following in a small container:
1/2 cup organic ketchup
1/4 cup pure maple syrup
1/2 Tablespoon apple cider vinegar

1. Preheat your oven to 375 degrees. Vegetable broth saute the onion and garlic until the onion is nearly translucent, about 5 minutes. Set aside.

2. Whisk tomato sauce, almond butter and Worcestershire together. In a separate bowl Mix dry ingredients together including spices. Combine the dry and wet ingredients with a wooden spoon, then add the sauteed onions and garlic.

3. Lightly spray half or place a parchment cupcake liner of a 12 cup muffin tin, this will make 6-8 mini “meat” loaves. Press the mixture into the tins, then top each mini “meat” loaf with some of the glaze. Bake for 25 to 30 minutes. Remove from muffin tins and let cool for a few minutes before serving.

Ravioli Fillings~ Just To Name A Few

Ravioli Fillings~ Just To Name A Few

The first one listed is what I used in the ravioli the other night. The nuts give it more of a meaty taste and feel. I made the sauce to go with the raviolis, but that will come after these....

Triple Nut Pesto:

2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and cashews
1/4 cup fresh mint leaves
freshly ground black pepper to taste
salt to taste

For the Triple Nut Pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.

I was able to sneak the second one past the boys in the calzones the other night. I would pair this with a tomato sauce....

"Ricotta" and Spinach:

1 8 oz. package of firm tofu (pressed-see tips in the blog)
1 clove of garlic, minced
1/2 cup of spinach, wilted

1. Mash the tofu with a fork and add the garlic. Set aside.

2. In a medium pan over high heat, wilt the spinach by adding a Tablespoon of water at a time. Continue to add water, so that the spinach doesn't stick to the pan and it has become wilted. About 5 minutes. Mix in with the "ricotta" and set aside.

Wild for Mushrooms:

1/2 lb. of mushrooms, mix between portobello, creminis and buttons (should make 1 cups when finely chopped, about 3 caps)
2 tsp. olive oil
1/4 leek, diced
1 Tablespoon of each almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
2 Tablespoons parsley (fresh or dry works with this measurement)

1. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.

2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to mushrooms, ground almonds, nutritional yeast and parsley; let cool.

Tzatziki Sauce

Tzatziki Sauce
Vegan

When you're craving Greek food, one simply cannot forego the Tzatziki sauce. I made this last night to go with the Seitan Gyros, and even Grant said "this is his favorite dish, and really likes the sauce." This took the longest....

1 cup cucumber, finely diced or minced
1 cup soy yogurt
1 cup vegan mayonnaise
1 oven roasted garlic clove, minced (I had left over from the pizza)
1/2 a large garlic clove, minced (I had this left over, too)
2 Tablespoons lemon juice
1/4 teaspoon of parsley (I used dry)
1/4 teaspoon of paprika
1/8 teaspoon of dill
1 pinch of sea salt
a dash of Cayenne pepper

1. Mix all of the ingredients in a bowl and chill until ready to use....

Ranch Dressing

Ranch Dressing
Vegan; Makes about 1 cup

There are some things with going Vegan that I miss, and this is one of them. I made this to go with the tofu buffalo bites and bacony stuffed dates. Even Grant and Max liked it...

1/4 cup hemp milk
1/4 cup vegan mayonnaise
1/4 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
1/2 teaspoon parsley (fresh or dry)
Salt and pepper to taste

Combine all of the ingredients in a mixing bowl and whisk to combine. Chill until ready to use.

Mushroom "No-Meat" Balls

Mushroom "No-Meat" Balls
Vegan; Makes about 24

I made these to go with some mushroom pasta that Bruce and picked up while shopping at the Farmers Market. I made a simple tomato sauce and garlic bread with a tofu feta and artichoke heart topping.

3/4 cup cooked brown rice
1 lb. Portobello mushroom caps (should make 2 cups when finely chopped, about 3 caps)
4 tsp. olive oil
1/2 leek, diced
1 vegan egg (EnerG egg replacer works great)
1 cup dried Italian bread crumbs
1/3 cup almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
1/4 cup parsley (fresh or dry works with this measurement)
1 tsp. salt
1/2 tsp. freshly ground pepper


1. I had Bruce help me out and get the rice started for me in the rice maker. This gave me time to get the mushrooms started and the tofu feta for the side dish. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.

2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to bowl with rice; let cool.

3. Preheat oven to 400F. Spray baking sheet with cooking spray. Add vegan egg, breadcrumbs, almond/nutritional yeast mix, parsley, and salt to cooled rice mixture and mix well. Form mixture into about 24 oval-shaped nuggets, each about 2 by 1.5 inches.

4. In clean large nonstick skillet, heat remaining 2 tsp olive oil over medium high heat; tilt to coat bottom. Add half the nuggets and cook until browned on one side, about 2 mins, and sprinkle black pepper over the nuggets. Turn nuggets over onto prepared baking sheet. Repeat with remaining nuggets. Bake until nuggets are browned and firm, 15-20 mins.

Found and Adapted from: Vegetarian Times

Cajun Chickpea Patties

Cajun Chickpea Patties
Serves 4

I made these for Bruce and the boys when they got back from Florida. Bruce missing my cooking, loved these and what was even better-the boys liked them too! In this household, we tend to like things spicy so you may have to adjust the heat. I served these on toasted buns with the chipotle mayo and for a side made a cucumber and tomato salad. (That was not a big hit with the boys.)

INGREDIENTS

1 tbsp oil
1/4 cup diced onion
3/4 poblano pepper, diced and seeded
2 15 oz can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
pinch of cayenne pepper
1 tsp adobo sauce
2 tbsp chopped fresh parsley
2 tbsp flour
1 tbsp cornstarch
salt and pepper to taste
oil for frying


1. Heat oil in a frying pan over medium heat. Saute onion, and poblano pepper for 5-7 mins, until softened. Remove from heat.

2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but dont process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well.

3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 4 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.

Adapted from Vegan Dad Blog

Not Your Traditional Waldorf Salad

Not Your Traditional Waldorf Salad
Vegan; Serves 6; 30 minutes or fewer

When my sister had asked me to find recipes for jicama, I knew the perfect recipe to try out. Using what Bruce and I like instead of what is called for in the true Waldorf Salad, this is a tasty light meal. Serve with some garlic bread, but better yet, use it in a sandwich and it's good eating.....

Salad:
1/4 cup broken pecan nuts
1/2 jicama, chopped into 1/2 inch pieces
2 bosc pears, cored and cut into 1/2 inch pieces
1 cup red grapes
1/2 a pound of spinach

Dressing:
1/2 cup vegan mayonnaise
1 Tablespoon lemon juice
1 teaspoon maple syrup
1 Tablespoon parsley

1. To Make Salad: Preheat oven to 350. Spread pecans on baking sheet and toast 8 to 10 minutes, or until fragrant. Set aside to cool.

2. Combine jicama, pears, grapes and toasted pecans in a large bowl.

3 To Make Dressing: Stir mayonnaise, lemon juice, maple syrup and parsley in a small bowl. Season with black pepper, if desired.

4. To Serve: Arrange a handful of spinach on each plate or bread and top with 1 cup of salad and other slice of bread, if making a sandwich.

Adapted from The Classic Waldorf Salad

Italian Stuffed Mushrooms

Italian Stuffed Mushrooms
Vegan; Serves 2; 45 minutes

So, I made these 2 nights ago, and they came out fabulous. However, the one complaint from Bruce is "You don't make enough food!" I only had 8 mushrooms, so a girl works with what shes got.... To turn this into a main dish, use more little mushrooms or the large portabella mushroom caps.

8 open-cap mushrooms (I used button)
4 Tablespoons olive oil, divided
1/3 cup dry white wine, divided
1/3 cup onion, diced
1 large clove of garlic, minced-divided (or 2 small cloves)
1 zucchini, chopped (I used 1/2 a yellow and 1/2 a green)
1/2 cup Italian bread crumbs
1 Tablespoon tomato paste
2 Tablespoons chopped fresh basil
2 Tablespoons pine nuts
1/4 cup Daiya Mozzarella cheese
parsley and crushed red pepper to taste
black pepper to taste

1. Preheat oven to 425 degrees. Remove the stalks from the mushrooms and chop finely. Reserve the caps.

2. Heat 1 Tablespoon oil and 1/2 white wine in a cast iron skillet. Add the onion and half the garlic and onion, sauté till the onion becomes translucent (about 2-3 minutes). Add mushroom stalks and zucchini, cook for about 3-4 minutes stirring occasionally.

3. Stir in bread crumbs, basil, tomato paste, and pine nuts. Spoon mixture into mushroom caps. Sprinkle parsley, crushed red pepper, black pepper and cheese.

4. Place mushrooms in oven-proof dish and pour the rest of the oil and wine around them. Bake for about 20 minutes, or until stuffing is cooked trough and cheese is melted (if you have extra stuffing, sprinkle around the mushrooms in the baking dish). **NOTE: IF the mushrooms are drying out drizzle some olive oil half way through the baking time.**

Light Creamy Alfredo Sauce

Light Creamy Alfredo Sauce
Vegan; 30 minutes or fewer; Serves 4

I made this last night, and it was a HUGE success! Grant and Max both had 2 servings, and Bruce liked that it was the lightest Alfredo sauce that he has ever had... This recipe is SUPER quick and VERY kid friendly! I guess this will be one of the few repeat recipes, since I try to keep it fresh for all of you....

12 oz fettuccine or pasta of your choice
2 cups hemp milk (or non-dairy)
4 cloves garlic, minced
6 Tbsp. Daiya mozzarella cheese shreds
4 Tbsp. fresh parsley, chopped
ground black pepper, to taste
ground nutmeg, just a few pinches (to taste-no more then 1/8 tsp.)
2 cups vegetables of your choice (I used broccoli, mushrooms, yellow squash and sweet bell peppers) chopped and steamed

1. Cook pasta according to package directions.

2. Steam veggies together.

3. Place in a large nonstick sauté pan (I used my cast iron skillet) non-dairy milk and garlic. Bring to a simmer, stirring frequently. Add the Daiya cheese, continue cooking until the "cheese" melts and the sauce thickens. Add nutmeg and black pepper.

4. Stir in pasta and veggies, tossing gently and serve.

Roasted Spaghetti Squash

Roasted Spaghetti Squash
Vegan or Vegetarian; Serves 4

1 spaghetti squash
4 Tbs. olive oil (divided)
3 Tbs. lemon juice
1/4 cup parsley, chopped
1 Tbs. Parmesan cheese; or nutritional yeast
salt and red pepper flakes to taste

1. Heat oven to 425 degrees F. Drizzle 1 halved, seeded spaghetti squash with 1 Tbs. olive oil. Roast until tender, about 40 minutes.

2. Once cool, scrape flesh with a fork and toss with 3 Tbs. olive oil, lemon juice, parsley and Parmesan cheese or nutritional yeast. Season with salt and red pepper flakes to taste. Serve and enjoy!

Per Serving: 200 cal.; 15 grams fat (3 grams sat. fat); 0 mg chol.; 16 grams carbs.; 130 mg. sod.; 2 grams prot.; 3 grams fiber

Found: Whole Living October 2011

Simple Sautéed Seasonal Veggies with Ginger Pearl Barley

Simple Sautéed Seasonal Veggies with Ginger Pearl Barley
Vegan; 30 minutes or fewer

While cooking the pearl barley with the ginger juice, all I could smell was ginger and was afraid that the dish was going to be too much. However, it came out with a subtle flavor, and was perfectly balanced with the veggies. Bruce and I both loved this dish, and it's on the list of repeat recipes.... (There are so many that it's hard to repeat!) The longest part of the recipe is cooking the barley and use as much or as little of the spices.... Sorry about not having accurate measurements..... Happy Mothers Day to all of the moms out there, you are the Earth of your family....

Ingredients

1 cup pearl barley
1 cup water
1 cup ginger juice
olive oil, enough to coat the pan (If you're watching your oil/fat intake-use vegetable broth)
Seasonal Veggies
(I used one of each)
1 clove of garlic, minced
1/2 sliced yellow bell pepper, sliced into strips
1 yellow squash, sliced
5 stalks of asparagus, sliced into approx. 1 inch pieces
1 tomato, diced
1 teaspoon minced or zested fresh ginger
2 pinches of parsley
1 pinch rosemary

1. Combine ginger juice, water and pearl barley in a pot. Bring to boil, then simmer until the liquid is absorbed. (Being at a higher altitude, I had to add more water...)

2. Sauté garlic until fragrant, about 30 seconds. Add asparagus for about 3 minutes or until tender. Add the ginger and peppers (you may have to add more veggie broth-if using) sauté for about 5 minutes add the spices.

3. Combine veggies with pearl barley mixture and enjoy.

Bruce and I paired this with some garlic/rosemary bread and dry white wine......

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