Tuesday, August 26, 2014

Tofu black bean veggie burgers... yum.


1/4 red onion1 bell pepper, cored6 ounces fresh mushroom of your choiceOne 16-ounce can black beans, rinsed and drained2 teaspoons garam masala seasoning1/2 teaspoon kosher or sea salt6 ounces soft silken tofu (I prefer Mori-nu brand)1 cup panko bread crumbs2 teaspoons cooking oil12 burger bunsmayonnaise (or soy mayonnaise)2 cups fresh arugula6 ounces goat cheese (or soy cheese)


Roughly chop the onion and bell pepper (it makes it easier for the food processor). In a food processor, add the first 6 ingredients. Pulse until the mixture becomes finely minced.
Drain the tofu and pat dry. With a large spoon, mix the tofu and the panko bread crumbs into the patty mixture. You can taste the mixture and add additional garam masala seasoning or salt, if needed. Refrigerate the patty mixture for at least 20 minutes (or up to overnight). The mixture should be moist, but just firm enough to hold a patty shape - if it is too wet, mix in 1/4 additional bread crumbs. Shape the mixture into 6-8 patties.
When ready to cook, heat a frying pan over medium heat and swirl in the cooking oil. When hot, carefully add as many patties that can fit without touching. Fry each side until it is golden brown, about 2-3 minutes per side. Assemble the patties onto each bun with mayonnaise, arugula and cheese.

Wednesday, August 20, 2014

lentil chili

This is soooo good. Must have the avocado relish added in... the best!

1 cup rinsed brown lentils
1/2 tsp salt + to taste
1/2 tsp turmeric in powder form 1 medium bell pepper seeded and chopped 1/2 cup chopped celery 1/2 cup chopped tomato 1/2 tsp curry powder 1/2 tsp lime juice
For avocado salsa on top,
1/2 avocado in .5 inch cubes 1/2 cup finely diced tomatoes 1/2 tsp finely chopped cilantro 1/2 tsp lime juice 1/4 tsp fresh ground black pepper
To prepare,
Lentils, salt, turmeric and 2 cups water in pan. Cook uncovered over medium heat [presume a simmer] for 25-30 minutes. Add rest except lime and cook 10 minutes more. Add lime just before serving.
For salsa- combine ingredients all together to consistency desired and serve cold over stew.

Sunday, August 10, 2014

Strawberry Julius

  • Homemade Strawberry Julius

  • 2 cups strawberries
  • 1/2 cup milk (nonfat or lowfat okay)
  • 1/2 cup water
  • 1/4 cup sugar 
  • 1 egg white
  • 1/2-2/3 teaspoon vanilla
  • handful of ice cubes
  • Blend all together...

Saturday, August 9, 2014

Potato salad

Potato salad
  • 3 tablespoons cider vinegar
  • 1 teaspoon salt
  • 3/4 cup chopped celery
  • 1/2 cup chopped white onion
  • 3 large hard-boiled eggs, chopped
  • 1 cup mayonnaise or boiled dressing


Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes. Drain in a colander and cool slightly.
While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.
When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine. Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine. Serve at room temperature or chilled.

Thursday, August 7, 2014

Egg Salad

At my daughters request.... ;-)

Summer egg salad:

  • 8 hard steamed eggs, chilled and peeled
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons fresh juice from 1 lemon
  • 1/3 cup finely diced celery 1 small stalk)
  • 1/4 cup finely sliced scallions,(About 4 scallions)
  • Kosher salt and freshly ground black pepper

Wednesday, May 14, 2014

Experimental Black bean burgers

We love black beam burgers... And I have been looking for a great recipe... Usually I find that the black bean burger 'centers' stay a bit mushy when the outside gets well done... SO as I was surfing the internet I came across a tip to BAKE your black beans, for 20 minutes, which helps get rid of the extra moisture...  Although I did that, in this somewhat crude recipe, ( I mix things up and don't measure), Mine were actually  little dry, although NO ONE minded in this household!  I added below, to add a little bit of olive oil to make up the difference in the dryness.  I did prefer them to being wet and mushy inside though...

I added a few things I don't usually add... I chopped up Cashews, as I thought that might also help absorb the extra moisture... which added a wee bit of crunch. (REALLY GOOD!) I used up some fresh salsa when I sautéed the onion, and added a 1/2 clove of garlic... and made my own bread crumbs...  and fontina... Inside and outside the burger.

DELICIOUS!!!   I'm sure you can adapt any recipe... This is (sort of) what I did below... They were incredibly tasty... Definitely the best we have ever made...

Experimental Black bean burgers:

2 cans black beans, drained, and baked on a cookie sheet on foil, at 350 for 20 minutes

sauté, onion, garlic and salsa together...
1/2 onion
1/2 Clive of garlic
4tbs if fresh salsa​

After baking the beans, I put them in the Cusinart to blend up, then in a bowl with the bean mush added:

​I added aprox: 1/2 tsp of each:  
Chili order
Red pepper 

2 tbs mayo
1/2 cup of fontina cheese
1 egg
1/4 cut of 
​finely ​
chopped cashews
​Add, ​
1cup of homemade Bread crumbs
Drizzle of olive oil 
​to add a bit of moisture...​

 it all together, make patties, and fry in a little bit of canola oil.... 

My bread crumbs were made this way:​

3 pieces of bread
Handful Of cashews
2tbs toasted sesame seeds
 (Makes more then you need) 

Thursday, April 17, 2014

stuffed peppers

I have not made these yet, But I hope to soon!
will comeback and comment after I do!