Wednesday, August 29, 2012

Vegan Black Bean Burger

2 cans black beans, drained & rinsed
1/2 c. frozen corn, defrosted
1 jalepeno, seeded & diced
3 cloves garlic, minced
2 T. red onion, minced
2 t. cumin
1 t. salt
2 T. ketchup
1/2 c. panko bread crumbs
2 flax eggs (2 T. ground flax + 6 T. water)
2 T. fresh cilantro, chopped
Fresh black pepper
4 t. olive oil

1. In a food processor, pulse together the black beans, jalepeno, garlic, cumin, salt, pepper & ketchup.
2. Combine the bean mixture with the onion, corn, bread crumbs, flax eggs & cilantro in a large bowl.
3. Heat 2 t. of oil in a large skillet and cook until warmed through & slightly crispy (3-4 min on each side).

Asian Noodle Salad

8 oz. spaghetti noodles
1 c. shredded carrots
1 bunch green onions, sliced
1 red bell pepper, sliced thin
1 c. snow peas, sliced thin
1/2 c. peanuts
Handful of cilantro, chopped
2 T. toasted sesame seeds

1/3 c. rice vinegar
2 T. canola oil
2 T. soy sauce
2 T. sugar
1 t. sesame oil
4 cloves garlic, minced
Black pepper

1. Cook spaghetti according to directions on the package.
2. Meanwhile, chop up the veggies and mix up the dressing.
3. Drain pasta and toss pasta with veggies and dressing. Sprinkle with sesame seeds and peanuts before serving.

Tuesday, August 28, 2012

Healthi-fried Beans

I love this recipe from allrecipes! The best refried (but not fried) beans you'll ever taste! I lowered the salt and omitted the jalepeno from the original version.

1 onion, peeled & sliced
3 c. dry pinto beans, rinsed
2 T. minced garlic
1 T. salt
1 3/4 t. black pepper
1/4 t. cumin
9 c. water

1. Combine all ingredients in a large crock pot. Cook on high for 8 hours.
2. Take out a couple cups of liquid and mash the beans with a potato masher. Add more liquid if desired.

Friday, August 24, 2012

Baked Veggie Eggrolls

2 T. canola oil
1/2 onion, diced
1 bell pepper, diced
2 c. shredded carrot
1/2 small head cabbage, shredded
1 small zucchini, grated
2 c. bean sprouts
1 bunch green onions, sliced
8 cloves garlic, minced
1 inch fresh ginger, grated
1/4 c. soy sauce
1/2-1 t. salt (according to taste)
Fresh ground black pepper

1. In a large pan, saute onion & bell pepper in oil over medium high heat for 3-5 minutes.
2. Add carrot, zucchini & cabbage. Saute 2 minutes more.
3. Add bean sprouts, green onion, garlic, ginger and cook for 30 seconds.
4. Add soy sauce, salt & pepper. Adjust salt according to taste.
5. Preheat oven to 425 degrees while you wrap the eggrolls.
6. Place 2 T. of filling in the wrapper and roll burrito style. Make sure you wet the final edge/corner with water so it sticks together.
7. Place eggrolls on a cookie sheet and spray both sides with cooking spray.
8. Bake for 12-15 minutes until golden brown. Flip and cook for 5 minutes more.

Thursday, August 23, 2012

Caprese Pasta Salad

1 pkg. penne pasta
2 pints cherry tomatoes, halved
1 clove garlic, minced
1 c. fresh basil, chopped
1/4 c. evoo
1/2 t. salt
1/2 c. shredded parmesan
1 c. fresh mozzarella pearls

1. Cook pasta in salted boiling water. While the pasta is cooking, mix together the tomatoes, garlic, basil, evoo & salt.
2. Drain pasta and toss with tomato mixture.
3. Add parmesan & mozzarella and toss again. Serve immediately or refrigerate for later.

Tuesday, August 14, 2012

Greek Panzanella

  • Good olive oil
  • 1 small French bread cut into 1-inch cubes (6 cups) (I used La  Brea Rosemary Bread about half a loaf)
  • Kosher salt
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1 red bell pepper, large diced
  • 1 yellow bell pepper, large diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, sliced in half rounds
  • 1/2 pound feta cheese, cut in 1/2-inch cubes
  • 1/2 cup calamata olives, pitted

For the vinaigrette:

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.