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

Brown Rice, Vegetable & Herb Gratin

Brown Rice, Vegetable & Herb Gratin
Serves 4; Vegan; 1 hour

What is great about this recipe, is that you can use whatever veggies you have on hand. I used mushrooms and yellow squash for carrots and baby corn cobs.

1/3 cup brown rice (I used 2/3 cups)
2 tablespoons earth balance
1 red onion, chopped
2 cloves of garlic, crushed
1 carrot, chopped into matchsticks
1 zucchini, sliced
2 3/4 oz. baby corn cobs, halved lengthwise
2 tablespoons sunflower seeds
3 tablespoons chopped mixed herbs (I used mint, basil, parsley and oregano)
1 cup grated Daiya mozzarella cheese
2 tablespoons whole-wheat bread crumbs
salt and pepper to taste

1. Cook the rice in a saucepan of boiling water for 20 minutes. (It took mine about 35 minutes. Besides the baking, this is the longest part of the recipe.)

2. Lightly grease a 3 3/4 cup ovenproof dish. Preheat oven to 350 degrees F.

3. Heat the butter in a skillet. Add the onion and cook, stirring constantly, for 2 minutes, or until softened.

4. Add the garlic, carrot, zucchini, and corn cobs and cook for a further 5 minutes, stirring constantly.

5. Mix the rice with the sunflower seeds and mixed herbs and stir into the pan.

6. Stir in half of the mozzarella cheese and season with salt and pepper to taste.

7. Spoon the mixture into the greased dish and top with the bread crumbs and remaining cheese. Bake for 25-30 minutes, or until the cheese begins to turn golden. Serve at once.
Variation: Use an alternative rice, such as basmati, and flavor the dish with curry spices, if desired.

Found and adapted from: What's Cooking Vegetarian by Jenny Stacey

Hawaiian-style Sweet and Sour Roasted Pineapple and Bell Peppers

Hawaiian-style Sweet and Sour Roasted Pineapple and Bell Peppers
Serves 6; Vegan

This tropical medley is a fresh alternative to a vegetable side dish. To stretch it into a main dish for four, serve it with tofu and over steamed rice.

3 cups cubed fresh pineapple
1 medium red bell pepper, cubed (1 1/2 cups)
1 medium red onion, cut into thin wedges (1 1/2 cups)
1 Tbs. toasted sesame oil
1 Tbs. vegetable oil
1 Tbs. dark or light brown sugar
1 Tbs. sweetened coconut flakes, optional
1 Tbs. lime juice

Directions

1. Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat.


2. Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature.

Nutritional Information
Per 1-cup serving: Calories: 108, Protein: 1g, Total fat: 5g, Saturated fat: 1g, Carbs: 17g, Cholesterol: mg, Sodium: 3mg, Fiber: 2g, Sugars: 12g

Found: Vegetarian Times May/June 2010

Low-Fat Pasta Salad

Low-Fat Pasta Salad
Makes 6-8 servings; Vegan

This is a great recipe to use what is in season and is a great dish to take to potlucks. I used summer/yellow squash and zucchini instead of the olives. Hope you enjoy! Sorry it's really late.....

1 1/2 cup whole wheat bowtie or corkscrew pasta, uncooked
1 cup broccoli, chopped into bite-sized pieces
1 red onion, diced
1 12-ounce can of water-packed artichoke hearts, drained and chopped
1 red or yellow bell pepper, diced
1 1/2 cup cooked cannellini beans
2 tomatoes, seeds removed and diced
1/4 cup sliced black olives
2 tablespoons fresh basil, chopped
1/2 cup fat-free Italian salad dressing
Salt and pepper to taste

Directions

Cook the pasta according to package directions. Drain and allow to cool.

Lightly steam the broccoli, until just tender.

In a large bowl, toss together the pasta, broccoli, and remaining ingredients and season to taste with salt and pepper.

Allow to marinate in the refrigerator one to two hours before serving. Toss again before serving.


Nutrition Information | Per serving (1/6 of recipe)

calories: 367; fat: 3 g; saturated fat: 0.6 g; calories from fat: 6.8%; cholesterol: 0mg; protein: 16.6 g; carbohydrate: 70.3 g; sugar: 8.1 g; fiber: 13.3 g; sodium: 553 mg; calcium: 112 mg; iron: 5.2 mg; vitamin C: 52 mg; beta-carotene: 837 mcg; vitamin E: 2 mg



Recipe from Food for Life instructor Kay Kitchens

Toasted Panzanella

Toasted Panzanella
Vegan; Serves 4

This hearty bread salad is ideal for picnics and cookouts because the longer it sits, the better it gets. Try making it with colorful heirloom tomatoes.

Ingredient List

1 small loaf French bread, cut into 1-inch cubes (about 4 cups)
1/4 cup olive oil
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 lb. tomatoes, diced (about 3 1/2 cups)
1 medium-size cucumber, peeled, seeded and diced (about 1 cup)
1 small red onion, thinly sliced (about 1/2 cup)
1/4 cup green olives, pitted and coarsely chopped
1/4 cup basil, cut into thin ribbons
2 Tbs. red wine vinegar
2 tsp. capers, drained and coarsely chopped
1 tsp. sugar
1/2 tsp. lemon zest

Directions

1. Preheat oven to 350°F. Spread bread cubes on baking sheet. Bake 15 to 20 minutes, or until golden brown.

2. Heat oil in small saucepan over medium-low heat. Cook garlic 2 minutes, or until fragrant.

3. Place all remaining ingredients in large serving bowl. Add olive oil mixture, and toss to coat. Season to taste with salt and pepper. Let stand 20 minutes to allow flavors to develop. Adjust seasonings if necessary, and serve.

Nutritional Information

Per SERVING: Calories: 260, Protein: 4g, Total fat: 14g, Saturated fat: 2g, Carbs: 29g, Cholesterol: mg, Sodium: 266mg, Fiber: 4g, Sugars: 7g

Found: Vegetarian Times July 2006