Tag Archives: high fiber

Some Like It Hot: Thai Stir Fried Vegetables

Thai Stir Fry

I sometimes wonder why people living in hot climates like to eat hot, spicy food. For instance, Thai food is known for its curry dishes. Thai curry pastes range from “Panang” or red which is the hottest, through “green” which is moderately hot, to “Massaman” or yellow which is mildly hot. I’ve tried them all and even the Massaman is not so mild. Perhaps if you eat hot food it makes the world around you seem not so hot. I wonder . . .

I started making my own curry pastes in an effort to reduce the amount of sodium in our diets. It takes some effort to find the ingredients and to make the curry paste, so if sodium is not a problem for you simply buy a container in an Asian section of your supermarket. A little goes a long way and you can store it in the refrigerator for months.

I picked up a head of broccoli at my favorite Amish farm stand. It had a nice crown of florets, but it also had a huge stem. I usually discard the stem, but I thought it would make a nice addition to a stir fry. I also used red bell pepper, celery, carrots and scallions in the stir fry (and no broccoli florets). This was a perfect way to use up broccoli stems which I would normally throw out. The broccoli stem’s texture is similar to that of the other vegetables, so everything cooks at the same time. I used some red curry paste and a small amount of Thai coconut milk to season the vegetables. I recommend starting with one teaspoon of curry paste and adding more according to your heat tolerance. The vegetables have a nice crunch and the sauce is intensely flavored and aromatic. This dish comes together so quickly and is so tasty that I’ll be making this on a regular basis. Why sweat it outside hovering over a hot grill when you can beat the heat inside with this Thai Stir Fry? Thanks for being Vegi-curious.

Thai Stir Fried Vegetables

1 cup thinly sliced broccoli stems (use leaves if you have them)
1 large bunch of scallions (about 8)
1 red bell pepper, thinly sliced
3 celery ribs, thinly sliced
2 carrots, thinly sliced
1 to 2 teaspoons Thai curry paste
¼ cup Thai coconut milk

Heat a non-stick wok on medium-high heat. Add vegetables and stir-fry until fork tender and the edges start to brown. Add curry paste and coconut milk and heat one minute. Remove from heat and serve over rice.

22 Jun 2017

My Inconvenient Truth: ELT (Eggplant, Tomato & Lettuce)

Egglant, Lettuce & Tomato Sandwich

I think about the cost of convenience every day. Whether it’s preparing a healthy plant-based meal at home or eating at a vegan restaurant, the cost of convenience is apparent. I could use frozen vegetables to make meal preparation easier and less expensive, but I prefer to use fresh vegetables because they have a better taste and texture. While going out to eat is convenient, there is a price to pay in the form of limited choices and the presence of added oil and salt. I was reminded of this “inconvenient truth” last weekend as Bruce and I had lunch at a  “destination” vegan restaurant. (I use the term “destination” when we plan an entire outing around a restaurant.) Since we traveled about an hour to get there I wanted to make the most of our trip and decided to sample a few things on the menu. We ordered jackfruit stuffed mushrooms and oyster mushrooms in scampi sauce for appetizers. I had a French dip portobello mushroom sandwich and Bruce had an ELT (eggplant, lettuce and tomato sandwich). Each stuffed mushroom had a healthy dollop of vegan tartar sauce which I could tell contained oil. The scampi sauce was made with oil and/or vegan butter. The French dip had melted vegan mozzarella (oil), the ELT had fried eggplant and vegan mayo (more oil) and both sandwiches were served with a side of fries. The truth is we don’t eat oil anymore, and when we do it doesn’t sit right with us. I guess that’s the price we pay for the convenience of eating out. Anyway, the ELT was quite tasty and I was impelled to come up with an oil-free version at home. I made the eggplant by dipping the slices in aquafaba (the liquid from canned chickpeas), coating them with bread crumbs, then baking in the oven. Instead of vegan mayonnaise I mashed up an avocado with some lemon juice and a pinch of black salt. Wanting to keep it as close to a traditional BLT, I built the sandwich by spreading a layer of avocado “mayo” on toasted white bread then loading it up with the breaded eggplant, juicy tomato slices and crisp lettuce. The crispy coating on the eggplant gives the sandwich a crunchy mouth-feel that’s similar to bacon and the avocado lends a mayo-like creaminess — without the use of oil. (A few days later I re-crisped the left over eggplant in an air fryer which gave them more of a bacon mouth feel.) Well worth the effort. The truth is that, at times, it may be inconvenient to follow a plant-based diet, but it’s a price I’m willing to pay for tasty food that’s wholesome and healthy. Thanks for being Vegi-curious.

ELT (Eggplant, Lettuce & Tomato Sandwiches)

Eggplant:

1 small eggplant (about 1 lb.), cut into 1/4 inch slices
½ cup bread crumbs
1 Tablespoon smoked paprika
1 Tablespoon brown sugar
salt & pepper to taste
½ cup or more of aquafaba (liquid from canned chick peas)

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper.

Combine bread crumbs, paprika, brown sugar, salt and pepper in shallow dish. Place aquafaba in a bowl. Dip eggplant slices in aquafaba, then coat with bread crumbs. Place eggplant slices in a single layer on baking sheet. Bake for about 20 minutes until browned, turning occasionally. Remove from oven and serve immediately.

To make eggplant in an air fryer:

Place about 8 slices of eggplant in basket of air fryer, alternating each layer to allow more even browning and to prevent them from sticking together. Fry at 350F for 20 to 25 minutes. About half way through cooking, gingerly rearrange the slices and continue cooking until browned.
For the Avocado “Mayo”:

1 ripe avocado
½ teaspoon lemon juice
Pinch of black salt (or regular table salt)

For the Sandwiches:

Your favorite sandwich bread
Sliced tomatoes
Lettuce

Toast two slices of bread. Spread some avocado “mayo” on one slice, then arrange four slices of eggplant, two or three slices of tomatoes and some lettuce.

23 May 2017

Ole! Chipotle Sweet Potatoes & Taco Kale

Chipotle Sweet Potatoes

I like to get the most out of my food, so I try to come up with recipes that can be used in a variety of ways. I’ve been thinking about some type of empanada to make for Cinco de Mayo. I wanted it to be easy and definitely not fried. The “easy” parts were baking sweet potatoes, sauteeing kale and defrosting black beans. What’s nice about these recipes is that they can be enjoyed in so many ways. We had the sweet potatoes, kale and black beans plated for dinner one night and I used the left overs to make the empanadas a few days later. The empanadas can be filled a day before you plan to bake them, so this makes them perfect when planning a party. You could also use them to fill burritos or enchiladas. I’m hungry, how about you? Let’s enjoy our dinner tonight and come back for some empanadas later in the week. Thanks for being Vegi-curious.

Chipotle Sweet Potatoes

Note: As long as I’m putting on the oven, I usually make a large quantity of sweet potatoes to have for other meals during the week.

About four large sweet potatoes
1 chipotle in adobo sauce (from a can)

Preheat oven to 350F. Place a few potatoes on a baking sheet and bake until very soft and the juices start to ooze out of the potatoes. Remove from oven and cool enough to handle. Remove the skins, measure out two cups and place in a small bowl. Add one canned chipotle pepper and mash to combine.

Serve as a side dish or as a component in burritos or empanadas.

Kale with Taco Seasoning

1 lb. kale, de-ribbed and chopped
6 large garlic cloves, minced
4 teaspoons taco seasoning

Set an instant pot to saute setting. Add garlic and cook until lightly browned. Add ¼ cup of water and taco seasoning, then place kale on top. Set instant pot to cook on high pressure for 3 minutes. Quick release and remove cover when safe. To cook on stove top, saute garlic in a large non-stick skillet, add water and kale. Cover and cook until wilted, then remove cover to allow liquid to evaporate.

30 Apr 2017

Mother of Invention: Red Bean & Jamaican Collard Green Burgers

Jamaican Red Bean & Collard Greens Burger

“Necessity is the mother of invention.” When it comes to plant-based meals, necessity has become the mother of recipes. One of my biggest frustrations with following a plant-based diet is eating out. When we find a new restaurant that has even just one vegan offering we make it a point to try it out and hopefully become regular patrons. This is the case with a restaurant in our downtown area. When they first opened up, I was delighted to see that they serve black bean burgers. The appearance of a black bean burger on a menu isn’t anything special because it’s been my experience that most vegan options are either a grilled vegetable sandwich, a hummus wrap or . . .  a black bean burger. In any case, we’re happy that there’s something for us. On a recent visit to our go-to place for black bean burgers I was somewhat disappointed. The beans were barely smashed, the flavor was flat and the burger fell apart and out of the bun. Even a healthy pour of barbeque sauce couldn’t rescue my lunch. As so often happens, Bruce was subjected to my usual frustrating and somewhat rant-like questions. “How hard is it to have a bean burger on the menu?” or  “You would think they could come up with something other than a black bean burger. After all there are so many types of beans.” Sheesh! And then I start to rattle off all the different burgers I make. Gumbo Burger. Mushroom Burger. Frank n’ Burger. Jamaican Red Bean Burger. Corned Beet Reuben Burger. Chic Filet Burger. Hoppin’ John Burger. Mushroom Barley Burger. Sounds like a scene from the movie Forest Gump. On the way home I thought about my next burger recipe. I knew I had some leftover Jamaican collard greens and baked sweet potatoes in the fridge and a few cans of red beans in the pantry. I pulsed these ingredients in my food processor and added oatmeal to absorb any excess liquid and keep the burgers together. I kicked it up a notch by adding more Jamaican curry powder. I let them “firm up” in the fridge, then cooked them on a non-stick electric griddle. Since I still had more of the collard greens left, I used them to top off the burgers. (I recommend making the collard greens ahead of time and using the leftovers to make the burgers.) These burgers are so flavorful (and stay inside the bun) that they just might be my favorite burger recipe so far. Or it might be a close second to my Frank n’ Burger. Oh, but what about that Chic-filet Burger? One thing I know for sure — there will be more bean burger recipes being invented in my kitchen. Thanks for being Vegi-curious.

Red Bean & Jamaican Collard Green Burgers

2 cans red kidney beans, drained
1 cup Jamaican collard greens, drained of any liquid (see below)
1 cup cooked sweet potato
½ cup old-fashioned oats, processed into a coarse flour
1 teaspoon Jamaican curry powder

additional Jamaican collard greens for topping

Line a rimmed baking sheet with parchment paper. Place all ingredients in food processor and pulse until beans are smashed and all ingredients are mixed together. Form into patties and place on parchment paper. (A one-half cup measure makes a large burger to fit a Kaiser bun. One-third cup will fit a standard hamburger bun. Refrigerate a few hours to firm up.

When ready to cook, preheat oven to 350F. Place baking sheet in oven and bake about 20 minutes, flipping once halfway through baking. Alternately, you can use a non-stick electric griddle to grill the burgers.

Jamaican Collard Greens

1 lb. collard greens, thinly sliced or chopped
1 large onion, chopped
4 garlic cloves, minced
1 tomato, chopped
½ to 1 Scotch Bonnet or Habanero pepper, seeds intact (see note)
1 teaspoon Jamaican curry powder
2 cups water (see notes for cooking in instant pot)
½ cup coconut milk (canned)

Note: depending on your tolerance for hot peppers, use your judgement as to how much of the pepper you want to use and whether or not to scrape the seeds out before cooking.

Heat a Dutch oven over medium-high heat. Add onions and garlic and saute until lightly browned. Add tomatoes, collard greens, Scotch Bonnet, curry powder and water. Reduce to simmer, cover and cook until very tender (about 1 hour). Add coconut milk, uncover and continue cooking until most of liquid has evaporated.

Instant Pot:

Turn setting to saute. Cook onions until lightly browned. Add garlic and cook one minute, then add ¾ cup water, chopped tomato, curry powder and whole pepper. Place collards on top. Cover and pressure cook on low for 10 minutes. Quick release pressure. Set control to saute setting, then add coconut milk. Continue cooking until coconut milk gets absorbed and any excess liquid is evaporated. Remove pepper.

 

18 Apr 2017

Flexibility: Eggplant Puttanesca

Eggplant Puttanesca & CameBOSH

I like recipes that are flexible. They can be flexible from the standpoint of not needing exact measurements with ingredients that can be easily substituted. Flexible also means that the dish can be served either hot or cold, as an entree or appetizer, and can be served at the table or easily transported to work or a family gathering. One of my favorite eggplant recipes is for Baingan Bhartha, an Indian dish made with grilled eggplant, tomatoes, onions, garlic and ginger. Some time ago I changed it up and made an Italian-influenced Giambotta. Another one of my favorite meals is Pasta Puttanescaa spicy dish made with tomatoes, olives and capers. I took bits and pieces of these dishes and came up with this recipe for Eggplant Puttanesca. I grilled eggplant slices then simmered them with tomatoes, Kalamata olives, capers, garlic and crushed red pepper. It’s a versatile dish that can be enjoyed on its own, with a side of pesto-scented orzo or Italian bread for dunking. It reheats nicely and can be eaten at room temperature which makes for a tasty, make-ahead appetizer. Toss it with a small cut pasta to pack for a workday lunch or to share at an outdoor gathering. I had the leftovers for lunch today with CameBOSH, a warm cheese-like spread from Bosh TV. I still have a little leftover and I’m already dreaming up my next meal. Add a little flexibility to your meal plan with this Eggplant Puttanesca. Thanks for being Vegi-curious.

EggplantPuttanesca

Eggplant Puttanesca

8 plum tomatoes (or 1 can Italian plum tomatoes)
1 large eggplant (about 2 pounds)
4 large garlic cloves, minced
2 Tablespoons capers, rinsed and drained
¼ cup Kalamata olives, sliced in half
2 teaspoons dried marjoram or oregano
1 teaspoon crushed red pepper
Salt and pepper to taste

Cooked pasta (a small cut like orzo)

If you’re using canned tomatoes, skip this step. Bring a medium pot of water to boil. Using a knife, score an “x” into the blossom end of the tomatoes. Place tomatoes in water long enough for skin to soften and peel away from the flesh of the tomatoes. Place in a colander and when cool enough to handle, remove skins. Place tomatoes in food processor and process until chunky.

Slice eggplants crosswise into 1” thick slices. Preheat outdoor grill on medium heat. (It’s not necessary to coat the grates with oil, but you may do so if you like.) Place eggplants on grill and cook until grill marks appear on both sides. Remove to cutting board and cut slices into quarters or sixths. Set aside.

Heat a large non-stick skillet over medium-high heat. (You can use a small amount of olive oil to coat the skillet if desired.) Add garlic and saute until it starts to brown, adding water 2 tablespoons at a time to prevent sticking. Add tomatoes, capers, olives, marjoram and red pepper. Cook until the sauce starts to thicken. Add eggplant and continue to cook until desired tenderness (about 10 minutes). Season with salt and pepper. Serve with cooked pasta or crusty Italian bread.

12 Apr 2017

Irish & Italians: Corned Beets & Cabbage Dinner

Corned Beets & Cabbage with Chive Potatoes

St. Patrick’s Day was never one of my favorite holidays, but I did enjoy the corned beef and cabbage dinner my parents would make for the occasion. (Actually, I’d take a St. Joseph’s zeppole over corned beef and cabbage any day, but that’s another story.) I don’t remember them having it any other time of the year, so it was a really special treat for us. I remember one St. Patrick’s Day when Dad had a seizure and spent the day in the emergency room and Mom had to leave the dinner partially cooked on the stove. I think Dad, the trooper that he was, was more upset about the ruined dinner than about being in the hospital. Or the time, shortly after she moved in with us, when Mom passed out and hit her head on the kitchen floor for yet another St. Patrick’s Day emergency room visit. I guess the luck of the Irish doesn’t cover the Italians. So I wanted to pay homage to St. Patrick Day (and my parents), and came up with this Corned Beets & Cabbage Dinner. The cabbage, beets, carrots, onions and garlic are braised with vegetable stock, vinegar and pickling spices. I used red cabbage since I new everything would turn purple from the beets. Even the carrots take on a different color. The potatoes are made in an instant pot, but you can use baked potatoes or your favorite steamed or roasted potato recipe. I struggle to find cabbage recipes that we both really enjoy, but I have to say that this recipe came out very tasty. The aroma of the corning spices bring back memories of the corned beef and cabbage simmering for hours in my parents’ kitchen. Remembering all of the happy St. Patrick’s Days spent with my parents, here’s an Irish toast from an Italian girl:

“To all the days here and after
May they be filled with fond memories, happiness, and laughter.”

Thanks for being Vegi-curious.

Corned Beets and Cabbage

Braising Ingredients:

3 Tbsp. brown sugar
½ tsp. mustard seeds
8 whole allspice berries
4 whole cloves
2 small bay leaves
½ tsp. black peppercorns
12 whole juniper berries
½ tsp. onion powder
½ tsp. ground celery seeds
2 whole garlic cloves
¼ cup vinegar
2 cups hearty vegetable broth

1 lb. beets, sliced into ¼” thick x ½” wide strips
8 oz. carrots, sliced into strips ¼” thick x ½” wide strips
1 small head of red cabbage

Place all braising ingredients in a deep saute pan. Bring to a boil. Add beets to liquid and place remaining vegetables on top. Lower heat to a simmer, cover and and cook until vegetables are soft and liquid has evaporated. This could take 30 minutes or longer depending on how soft you like your vegetables.

Herbed Potatoes in an Instant Pot

2 lbs. “creamer” potatoes, cut in half (about 1-1/2” chunks)
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon dry mustard
Salt to taste (optional)

Place all ingredients in Instant Pot insert. Add ½ cup water. Pressure cook on high for 6 minutes, then quick release pressure.

Variation: omit rosemary and thyme and add 1 tablespoon dried chives

14 Mar 2017

Don’t Fast. Feast: Gumbo Burgers with Roasted Pepper Sauce

Gumbo Burger with Roasted Pepper Sauce

I’ve been trying to incorporate more vegetables into my bean burger recipes and came up with this recipe the last time I made a pot of Vegetable Gumbo. Gumbo has its roots in Louisiana’s Creole cuisine and I usually make it right around Mardi Gras time. The highlight of Mardi Gras happens on Fat Tuesday, reflecting the practice of the last chance to eat rich, fattening foods before the ritual of the Lenten fast begins. Well, if you eat healthy, low-fat plant food all year round there’s no need to fast in the first place. I still enjoy learning about and celebrating holidays and traditions, so I wanted to share this recipe for Gumbo Burgers just in time for Fat Tuesday.

To make the burgers, I start by cooking the the “holy trinity” of onions, celery and bell peppers, adding tomatoes and aromatics, then cooking out most of the liquid. The mashed beans act to hold the vegetables together and the oats help to absorb any extra liquid. The Roasted Pepper Sauce is made with a small amount of cashew cream, roasted red peppers and hot sauce. These burgers have so much going into them that you don’t need anything else going on top of them, but feel free to serve with your favorite burger toppings. We had our burgers with a side of steamed spinach with a honey-mustard-cider vinegar dressing. The recipe makes a lot of burgers, so you can wrap them individually and place in the freezer to enjoy in the weeks ahead. Why fast when you can feast all year long on these healthy, hearty Gumbo Burgers? Thanks for being Vegi-curious.

Gumbo Burgers with Roasted Pepper Sauce

Makes 8 to 12 patties

2 cans red kidney, pink or pinto beans, drained
½ cup whole oats, processed into course flour
1 extra large onion, diced
2 celery stalks, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 large tomato, diced
1 Tablespoon tomato paste
8 oz. okra, chopped
2 teaspoons liquid smoke
2 Tablespoons dried thyme
Cayenne pepper
Salt and pepper to taste

Roasted Pepper Sauce (recipe follows)
Hamburger buns
Burger toppings as desired (tomato, onions, lettuce, etc.)

Place beans in a large mixing bowl and smash with a potato masher or fork. Place oat flour into bowl and set aside.

Heat a non-stick skillet on high heat. Add onions, celery, bell pepper and garlic and saute until lightly browned. Add tomato, tomato paste, okra, liquid smoke, thyme and cayenne pepper and continue cooking until all of the liquid has dried up. Add to mixing bowl and stir to combine. Season with salt and black pepper, adding more of the other seasonings as desired.

Line a baking sheet with parchment paper. Divide mixture into even portions using either a one-third or one-half measuring cup and form into patties. Place on parchment paper and refrigerate for several hours.

When ready, heat a non-stick electric griddle on 350F. Place patties on griddle and cook until browned and burgers become firm, turning once during cooking. Serve on buns with roasted pepper sauce and your favorite toppings.

Roasted Pepper Sauce

½ cup raw cashews (soaked)
½ cup roasted red peppers
2 to 4 teaspoons hot sauce

Rinse and drain the soaked cashews. Place in container of high-speed blender and add enough water to cover about half of the cashews. Process on high until super smooth. Remove from container. This should yield about ½ cup, but you will only use ¼ cup to make the sauce.

Return ¼ cup of the cashew cream in the blender container along with the roasted peppers and hot sauce. Process on high until smooth. Place in a covered container and refrigerate before using.

Note: if you do not wish to use cashews, you can try substituting silken tofu.

28 Feb 2017

Bowled Over: Fennel, Farro & Fagioli

Fennel, Farro & Fagioli

Have you ever been “bowled over”? The term is synonymous with amazed or astonished. When I uploaded this photo of my Fennel, Farro & Fagioli it struck me how a dish of full of beans, fennel, farro and greens could have the ability to bowl me over. This recipe hits on so many aspects of a complete whole food, plant-based meal. It’s made with beans, greens, vegetables, whole grains and uses very little/no oil and salt. Who could ask for anything more? Bowl someone (or yourself) over today with a bowl of Fennel, Farro & Fagioli. Thanks for being Vegi-curious.

Fennel Farro e Fagioli
Makes 4 servings
1 small onion
1 small fennel bulb
1 carrot
1 celery stalk
4 garlic cloves
Olive oil (optional)
½ tsp. fennel seeds, ground
1 tablespoon tomato paste
3/4 teaspoon crushed red pepper flakes
3 cups white or red beans (or two 15 oz. can)
½ cup uncooked farro
3 to 4 cups water
1 teaspoon Better Than Boullion vegetable or “No Chicken” base (optional)
a few handful of arugula or other greens
Cut onion, fennel, carrot and celery into pieces. Process in food processor until finely chopped. Add garlic and pulse a few times.
Coat bottom of large saucepot with olive oil and heat over medium-high heat. (You could heat 2 tablespoons of water to omit the oil.) Add vegetables and cook until softened and lightly browned. Add ground fennel and red pepper and cook for 1 minute. Add tomato paste and stir to combine. Add farro, beans, water and bouillon. Bring to boil, then reduce heat to simmer. Cover and cook for 25 minutes. Add arugula during the last few minutes of cooking.

16 Feb 2017

Supersized: “Chic” Filet Sandwich

Chik-fila Sandwich

There’s a fast food restaurant chain in the US called Chick-fil-A that serves, you guessed it, all types of chicken sandwiches. I took my Mom there once and ordered a bean salad for myself. It was enough to fill a thimble. Why is it that plant-based food options in fast food restaurants are not supersized? Why can’t they offer some kind of veggie burger? That’s how I came up with my “Chic” Filet Sandwich.  Bruce and his friends used to go there for lunch and he would jokingly pronounce it as “chic-filet.” One definition of chic “is a style that expresses specified trendy lifestyle or activity.” Since more and more people are adopting plant-based diets for health and humane reasons, “Chic” Filet seems apropos. 

I sauteed onions, carrots, celery and mushrooms to give the burgers a chicken soup flavor and added cannelini beans for substance. You can experiment with the seasonings to suit your taste (or what’s on hand in your pantry). I use either a 1/3 cup measure for an average size burger or a 1/2 cup measure for a supersized one. I made a plain mock mayo using raw cashews. You can spice it up by adding a small amount of the adobe sauce from canned chipotles, Siracha sauce. If you don’t eat cashews, you could try mashed avocado. Tasty, satisfying and it passes my “stays-within-the-bun” test. Make some “Chic” Filet Sandwiches and start a new trend of supersized healthy eating. Thanks for being Vegi-curious.

“Chic” Filet Sandwich

1 medium onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
2 garlic cloves, minced
8 oz. mushrooms, chopped
1 can cannellini beans, drained
¼ cup bread crumbs (oatmeal for gluten free)
1 Tablespoon mustard
2 teaspoons savory, marjoram or thyme
½ teaspoon turmeric
1 teaspoon Sazon seasoning (or other seasoning blend)
Salt and pepper, to taste

hamburger buns, sliced tomatoes, onions, lettuce for serving

Brown mushrooms in non-stick skillet. Remove to food processor. Brown onions, garlic, carrots and celery in non-stick skillet. Add spices and herbs and cook 1 minute. Add to food processor along with remaining ingredients and pulse until combined. Using either a 1/3 or 1/2 cup measure, portion out the mixture and form into patties. Place on parchment-lined baking sheet and refrigerate until firm.

Heat an electric griddle on high and cook burgers until browned on both sides, about 15 minutes total. You can also bake in a 375F oven, turning once halfway through cooking (about 20 minutes total). Serve on your choice of bun with lettuce, tomato, onions and top with cashew mayo or your favorite condiment. You can individually wrap and freeze the burgers after they are cooked.

Cashew Mayo

½ cup raw cashews soaked
1 tablespoon lemon juice
1/8 tsp. black salt
1/8 teaspoon mustard powder
1/8 teaspoon sugar

Process in blender until smooth, adding water as necessary to thin.

31 Jan 2017

Sultry Soup: Turkish Red Lentil Soup

Turkish Red Lentil Soup

When I think of Mediterranean cuisine, one word comes to mind: sultry. What appeals to me about this food is how somewhat common herbs, spices and aromatics get blended into a dish in an exotic way. A few weeks ago, Bruce and I tried out a restaurant that I’ve been wanting to go to for a long time. The Mediterranean Grille serves tasty food with a Moroccan and Turkish influence. We ordered a vegetable tagine, Zalouk (eggplant dip) and Turkish Red Lentil Soup. Everything was so delicious that I couldn’t wait to come up with my own versions. Why am I so excited about this soup? Well, it’s made with one of my favorite legumes, red lentils. It contains bulgur, a grain that I’ve wanted to include in my recipes but haven’t gotten around to. And, I love the flavors of Mediterranean cuisine. It comes together quickly, cooks in one hour and fills your home with an enticing aroma. You can round out your meal with some olives, a bowl of your favorite hummus and warm pita or rustic bread. Oh, this is so good.Thanks for being Vegi-curious.

Turkish Red Lentil Soup

makes about 3 quarts

1/2 cup soaked bulgur (see notes)
2 onions, finely chopped
1 large carrot, chopped
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon coriander
1 cup red lentils
2 tablespoons tomato paste
12 cups vegetable stock or water
Lemon slices for serving

Heat a large stock pot over medium-high heat. Add the onions, carrots and garlic and cook until they are golden, about 5 minutes. Add the paprika, cumin, coriander, lentils and bulgur into the onions and stir to coat. Add the tomato paste and water or vegetable stock; bring to a boil, then cover and cook until soft and creamy, about 1 hour. Ladle into bowls and garnish with lemon slices.

To soak bulger: Place ¼ cup dry bulgur in small bowl and cover with ¼ cup boiling water. Let stand 1 hour. This should yield ½ cup of soaked bulgur.

 

25 Jan 2017

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