Sweet potato red lentil delight!

This was a tasty dish---it has a nice combo of spices with coconut milk, sweet potatoes and red lentils---we loved this.  The only thing we omitted by accident was the garlic and I think I just might prefer it this way! 

It can be found here: http://pinchofyum.com/crockpot-sweet-potato-lentils

pulled BQ carrots from veganosity

This is awesome ---a pulled BQ sandwhich made of carrots and onions and not pork!! But the flavor is out of this world. I had it today with my home made fresh slaw and a bit of hummus. I can't say enough about it.  Here is the link: http://www.veganosity.com/pulled-bbq-carrots/#

Things I altered in mine---use 1/2 the white pepper and no cayenne or other pepper from adobe. Used pizza sauce in place of the regular (this may have added a lot of heat). Used lemon instead of lime. Used 1 bag of the shredded carrot and cooked it an extra 25 minutes allowing some browning by removing foil last 5 min.

vegan shepherd pie

and..........


I put these in the extra large muffin tins and made 6 individual ones. However my hubby and I eat two each ;-).


I got this from a facebook video. They placed theirs in a nice deep Pyrex pie dish .   However the instructions said to place it under the broiler and there are sometimes warnings given about this. Therefore I put mine in the extra large muffin tins.

Ingredients and Directions:

4 baking type potatoes--or equivalent cubed. Boiled till soft
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3 carrots chopped
3 celery stalks chopped
1/2 onion

Saute these three in oil about ten minutes until done

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2 cups of chopped mushrooms
4 cloves of garlic, chopped
salt and pepper to taste
1 Tab tomato paste (or ketchup)
1 Tab flour (or you can use cornstarch--I probably use close to 1 and 1/2 to 2 Tab cornstarch)
1 tsp fresh sage (I used some dried--less)
1 tsp fresh thyme (I used some dried--less)
2 cups vegetable broth
splash of red wine

Add the mushrooms and garlic to the cooked carrot mixture. Sautee for a bit until the mushrooms are about done. Add the paste and flour and seasoning  mixing nicely. Add the broth and wine and stir until thickened. It may take 4 minutes or so.
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Place the mushroom carrot mixture in the bottom of the pan you are using (I sprayed with pam first).

Meanwhile mash the potatoes with 1 cup of almond milk (or whatever milk you prefer) and 2 tab of vegan butter (I forgot the butter) and salt and pepper. Mash, adding more milk if needed. Spread mashed potatoes over the mushroom carrot mixture in a broil proof pan. Spray the tops of the potato with pam and make a slit or two in the middle of the potatoes. Broil 10-15 minutes---for the cup cake version I did about 6 minutes. Cool a little bit and then serve.

go here for the video: http://nannykim-experimenting.blogspot.com/2016/01/vegan-type-shepherd-pie.html

Gluten free cornbread in a mug

Ingredients:

1/4 cup GF bisquick mix
1/4 cup self rising cornmeal
1 tablespoon flax seed meal (I used about a rounded 1/2 tab and 1 tab water (or sub one egg white)
1/4 cup milk or almond milk
3-4 teaspoons oil
1 tablespoon honey

Directions.

Spray large mug with some oil or pam.   In a separate cup mix the flax seed meal and water and allow to thicken (or you could substitute one egg white if you don't have flax seed meal) while you are doing mix the rest rest of the recipe--

In a bowl mix the self rising cornmeal (make sure it is GF), and the bisquick. Make a well and pour in the milk, the oil (I used olive oil) and the honey. Add flax seed mixture and pour into the greased  large coffee mug and Microwave 1 minute.

I slipped mine out of the mug, but you could eat it in the mug too.

Mine was done in one minute and still moist. You may have to experiment because microwaves vary. I forgot the honey so I just spread some honey on it. I have not tried it with the honey in it!  If you don't have self rising cornmeal you could try adding 1/4 teaspoon salt and 1 tsp baking powder and use regular flour instead of bisquick (which I have not tried--) Mine came out perfectly with the self rising cornmeal and bisquick.

veggie train appetizer

Found this on facebook---cool idea

Chili with Summer squash and red beans and Arborio rice

I love this and found the recipe Here  http://www.connoisseurusveg.com/2015/09/farro-chili-with-summer-squash-and-red-beans.html

The only things I did differently--I substituted Arborio rice for the farro since I have to be GF. I also used  smoked paprika combined with regular paprika and for the paprika in the recipe.

Oriental vegetable Pasta stir fry

Serves 4

4 cups dried pasta
1 tab olive oil
2 carrots thinly sliced
1/2 to 1 inch piece of fresh ginger root (depending on how much you like) , thinly sliced
1 large onion thinly sliced
1 garlic clove, thinly sliced
3 celery stalks , thinly sliced
1 small red bell pepper , seeded and thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 frozen package of Birdseye oriental veggies

SAUCE

1 tsp cornstarch
2 tbsp water
3 tbsp soy sauce (I use the low salt kind! and GF)
3 tbsp dry sherry
1 tsp clear honey
dash of hot pepper sauce (optional)


1. Cook pasta as per package directions--you want a bit firm
2. Cook onion, carrot, garlic , celery, bell peppers over medium heat for two minutes or so  Microwave the Birdseye oriental veggies until not quite done. Add to the pan along with the ginger. Stir and cook for a few minutes blending the flavors.

3. Put cornstarch in a small bowl and mix with the water until a paste is formed. Stir in the soy sauce, sherry, and honey. Pour the sauce into the pan stirring well , blending with the veggies. Add a dash of hot pepper sauce if desired.

4. Mix with pasta individually or as desired.

Vegan cheesy pasta spiral dish

This was very flavorful---pictured are GF noodles.

Serves about 4 depending on the size of portion you eat!

1/4 to 1/3 cup of cashews soaked in 1 cup of water (this will be for 3-4 servings)
1/3 of a large onion
1 box of mushrooms (I think the 8 ounce kind)
1 teaspoon minced garlic
fresh spinach--a good sized bowl full or however much you desire
balsamic vinegar
soy sauce (GF kind for those not eating gluten)
Cherry tomatoes --however much you desire
Pasta--as much as you desire to make 3-4 servings
Salt and pepper to taste.

1.Early in the day or one hour before cooking the pasta- Soak the cashews all day or just nuke in the microwave for 30-60 seconds and let sit and hour. Then drain off the water BUT SAVE THE WATER> puree in a processor or blender adding the water until it is a nice smooth cheesy consistency.

2. Heat oven to 400 degrees . Slice the tomatoes in 1/2 or in 1/4 depending on size. Bake for 20 minutes in oven.

3. Meanwhile heat pasta water and cook pasta according to packaged directions.

4. While pasta and tomatoes are cooking get out a skillet (I prefer iron). Saute the onions and mushrooms until they start browning nicely.About ten minutes. Add the garlic. Sprinkle with balsamic vinegar and soy sauce--just enough to aid in the flavor and browning.  Add the spinach and stir allowing it to wilt.

5. Drain pasta when done. I just mix individual servings with the "cheese-cashew stuff" , tomatoes, and veggie mix. Add salt and pepper to taste.

White wine minestrone---Vegan

This hits the spot for a tasty fall soup. The white wine gives it a great flavor! I found part of this recipe in a monastery cookbook .

2 quarts of water
3 carrots (I used about 2/3 bag of the baby carrots chopped)
3--4 potatoes (I left the skin on mine
1 cup green beans (if using canned ones add at the end)
2 celery stalks
1 cup dry white beans
1 or 2 cans of  cannelloni beans
2-3 onions
1-3 cups of white wine (dry)
1 cup shell macaroni (I use GF)
tarragon, minced (I used between 1/2 to 1 teaspoon--it is to your taste)
salt and pepper
can also use a vegan Parmesan cheese substitute
Optional: potato flakes

1.Take the one cup of dry white beans and presoak over night or just cover with boiling water and let sit 1 hour and drain before adding to the pot. If you don't do this you will have to cook it a bit longer.

2. Wash and peel (or leave skins on if desired) vegetables. Cut them in small pieces. Pour water in large soup pot and add carrots, potatoes, celery and soaked, drained beans. Add the string beans if fresh ones are used, otherwise add them at the end in step 4.. Bring to boil and then reduce heat and cook 1 hour.

3. Saute the onions in a bit of olive oil (this adds flavor) and brown them ---this browning of them adds a lot of flavor to the soup. Add these to the soup after the soup has already been cooking for 1 hour or even after 1 hour and 20 minutes. After adding the onions cook for 15 minutes.

4. Add the one cup wine, macaroni , tarragon , salt and pepper. Add the string beans if you are using canned ones. Cook 15 minutes

5.Blend 1 to 2 cans of cannelloni beans and add to the soup---this makes the soup nice and thick---So depending on how thick you want it -use one or two. I used 1 can and added some potato flakes. Cover and cook for anther 10 or or 15 minutes or until the veggies and beans and pasta are all done. Add more wine if desired---I liked more like 2 cups.

5. Serve with a sprinkling of cheese substitute if desired.  You can use ground cashews, almond meal, or nutritional yeast if desired.

Linguini Primavea --Vegan

serves 4

14oz of asperagus or broccoli (chopped small bite size)
3.5 oz garden peas (baby)
2.5 oz edamame (I often use more)
1 LB linguini
olive oil (if desired)
1/4 to 1/3 cup finely chopped onion
zest of one lemon
1 cup coconut milk (lite or regular)
dash paprika
2 tab basil (fresh)
2 tab mint (fresh) or you can sprinkle the dried kind to taste
16 cherry tomatoes cut in 1/2 or in 1/4
lemon juice
sliced olives (if desired)
Italian seasoning

Cook asparagus or broccoli and edamame just until done . Set aside.

Cook pasta.

In a skillet add a bit of olive oil or pam and cook onion with lemon zest for 2 minutes without browning. Add frozen baby peas and add coconut milk, with some sea salt, and a dash or so of paprika. Bring to a simmer and shut off.  Add the pasta to the pan and add the rest of the veggies and sprinkle with the basil and mint. Drizzle with lemon juice and add oil if desired. Add olives if desired and sprinkle with Italian seasoning.

Lentils, apples, raisins, cranberry--a nice fall dish

a really nice combo of flavors in this.  Not shown is the added cranberry sauce with which you top it!

1 cup dried brown or green lentils
2 and  1/3 cups water
1 teaspoon salt
1 clove garlic
1 small onion
 2 teaspoons olive oil OR water
2 teaspoons curry powder (I sometimes sub cumin, ginger, and turmeric )

1/4 teaspoon of Garam Masala or to taste--I forgot to measure it--I sprinkled it over.

1 carrot or a bit more 

1 small apple sliced [chopped without skin and without core]

1 handful of raisins
1cup  or more! cranberry sauce
salt and pepper to taste
Cooked rice

Method

1. Pick through and rinse lentils . 
2. Mince garlic and chop onion. Heat olive oil in a medium pot over medium-low heat. Add garlic, curry powder, and garam masala, stirring once or twice until fragrant. Stir in onion, coating it well with spices. Cut carrot lengthwise and then into half moons 1/2-inch wide. Stir carrot into onion mixture and cook, stirring occasionally, until onion is soft and translucent.
3. Add lentils, water, and salt to pot and bring to a boil over high heat. Reduce heat so lentils barely bubble, cover, and cook until lentils are very tender but still hold their shape. During the last 5-7 minutes of the cooking add the apple and raisins.
4. Serve hot over rice or quinoa, topped with cranberry sauce. Keeps refrigerated for up to five days .
5. [ idea from   http://cookforgood.com/recipe/curried-lentils-with-cranberries.html I changed it a bit.

Pan-seared Brussels sprouts with cranberries and walnuts

nice fall dish/ cool flavors.

INGREDIENTS

• 1 package of frozen BABY  Brussels sprouts
• ⅔ cup fresh cranberries
• 
  
• ⅓ cup pecans or walnuts
• 1 teaspoon honey
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• Olive oil
• Salt &and pepper

INSTRUCTIONS

1. If using frozen baby Brussels sprouts you can cook according to package directions. Meanwhile cook cranberries 5 -6 minutes in pan with some oil and then add the cooked Brussels sprouts. Cook another 2 minutes or so to blend flavors.
2. Add balsamic vinegar, honey,  and maple syrup. Stir to coat and remove from heat.
3. Add walnuts and serve

Pumpkin creamed pasta

I so love this dish. It is very creamy and tasty. I only added some fresh basil and garden peas to the recipe. It only takes minutes. Go here for the original and for added recipes!:  http://delishknowledge.com/pumpkin-fettuccini/    Great with ziti too.

• 1 lb. fettuccine pasta/ I used Gluten free regular rice noodles by Tinkyada
• 1 cup raw cashews, soaked in water for at least 1 hour
• 2 tbsp. lemon juice
• 1 cup non-dairy milk, I used soy milk
• 1 tsp. dried sage
• ¼ tsp. fresh ground nutmeg
• ½ cup canned pumpkin
• (I added some fresh basil and frozen Baby garden peas after mixing the sauce into the noodles.

1. Bring a lot pot of salted water to a boil. Add the noodles and cook until the way you like them
2. In a high powered blender or food processor, combine the cashews, lemon juice, non-dairy milk and blend until smooth, about 3 minutes.
3. Add in the dried sage, fresh ground nutmeg and canned pumpkin. Blend for another minute, until combined.
4. JUST before serving, add the sauce to the noodles. Then add fresh basil and frozen garden peas if desired---I use the baby peas and they thaw out as you mix them into the noodles.

There is this other recipe here below that I have not tried, but I want to put it here encase I would like to:

INGREDIENTS says for 4

• 1/2 cup raw cashews, soaked in water overnight then drained
• 1 1/2 cups water
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 2 sprigs of fresh sage
• 1/4 cup pumpkin puree
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/8 tsp freshly grated nutmeg
• 4 servings pasta of choice

Coconut Chana Saag

 This was excellent and my hubby who does not usually go for curry dishes went back for seconds! I did use the full fat coconut milk ;-)  I got the idea from\ Isa does it cookbook. I did change a few things--but her cookbook is great. Check your library and then buy a copy! I left out a few of her spices so check her book for the original.

1 teaspoon of coconut oil
1 medium yellow onion chopped
3 cloves garlic, minced or sliced
2 tab of fresh minced ginger (not sure how much I used)
1-2 tab of mild curry powder (I used a bit over 1)
1/2 tspsalt and black pepper (you can add more at end)
1/4 tsp garam masala
1/2 teaspoon of ground cumin
1    24 ounce can of diced tomatoes
1     15 ounce can of chickpeas, rinsed and drained (you can use more if you like)
8    ounces of Kale (can sub spinach but need more, or collards but they take more time)
14   ounces of coconut milk
(2 tab of fresh lime juice--I didn't have any and it turned out great)

basmati rice --serve the curry over some rice

Preheat 4 qt or larger pot---cook onion in oil for 5-7 minutes--light browned.  Add garlic and ginger--till fragrant about 30 secs.  Add the curry, salt, pepper, garam masala, cumin and toss to coat onions--cook a couple minutes.

Add the tomatoes, and chickpeas.  Mix well, cover and simmer about 5 minutes. Add the Kale and cook it until desired texture----it depends on the Kale.  Some kinds of Kale cook quicker--I had a tougher kind and it took at least 15 minutes and maybe 20.  Remove from heat and add coconut milk.  Stir well and let sit for ten minutes to let the flavors blend and get cool enough to eat!  Serve over rice.

Dilly Stew with added dumplings

 ...















If you are making the dumplings you need a tight fitting lid.

Dilly Stew

Coconut oil --        1 Tablespoon (optional)

Mushrooms--        8 ounces fresh sliced

Onion         ----       1 medium , sliced

salt             --           1/2 tsp or to taste

garlic         --            3 cloves sliced

Vegetable broth  -39 ounces if no added dumplings (I like My Essentials at Food Lion) or ADD 2-3 CUPS MORE if  having dumplings

Celery                      2 stalks sliced

Small honey gold   1 and 1/2 pound or a bit more of honey gold potatoes/ these are really small ones/ slice in half

    Potatoes

Carrots                   1 cup or a bit more/ sliced (1/2 moon style is nice)

Dill (fresh)              2 tab fresh 

Sweet Paprika       1/2 teaspoon

Black Pepper         several pinches or grinds

Northern Beans     1 can drained and rinsed (or you could use navy beans)

flour or cornstarch or instant potato to thicken

Dumplings:

1 and 1/2 cups flour                                                                  

2 teaspoons baking powder

1/2 teaspoon salt                                                              

1 tablespoon dried rosemary, finely chopped                          

3/4 cup unsweetened almond milk                                       
 2 Tab Olive oil   

For GLUTEN FREE DUMPLINGS

1 and 1/2 cups GF Bisquick Mix
1 Tab crushed dry rosemary
2/3 cup unsweetened plain almond milk
2 tab oil
1 egg (can use a sub if you are vegan)
                                                                 

Directions:

Prepare the stew

Using oil or a bit of water saute onions and mushrooms for 5-7 minutes until tender .  Add the garlic and celery and cook another 3 minutes.  Add the potatoes and carrots and all of the soup ingredients EXCEPT for the beans.  If using Instant Potatoes to thicken add some during this cooking time Cook covered for 30 minutes or  until the vegetables are tender. Thicken with more instant potatoes OR you can mix some  roux using 1/4 cup flour and a bit of broth or oil and then add it to thicken, cooking for a few minutes more until thickened.(If using cornstarch try using about 1/2 the amount ).  Once thickened add the beans.

Dumplings:

Sift the flour, baking powder and salt together in a large bowl.  Mix in the rosemary.  Make a well in the center and add the milk and olive oil.  Use a wooden spoon to mix together until a wet dough forms.

NOTE-if doing GF sub GF Bisquick for the flour, powder and salt. Use the amounts above where it says Gluten free ones.

Once stew is ready , after mixing in the beans,  plop spoonfuls of dough on stew.  Make about 14 dumplings. Cover the pot TIGHTLY and cook for about 14 minutes.  The dumplings should be nice and firm.  Use your ladle to dunk them into the stew to coat them when they are done.

Ladel the stew into bowls and top with the dumplings---you can garnish with seasonings (ie dill)

Idea adapted from Isa does it  cookbook.

Butternut Squash and Bean Soup

Only changes to the original recipe is that I added cumin and a tab of peanut butter--recipe is found   https://www.drmcdougall.com/misc/2009nl/jan/recipes.htm  The cumin and peanut butter add some nice flavor to this dish!

Butternut Squash and Bean Soup

At this time of year I usually have 1 or 2 butternut squash in my pantry to add to a wide variety of winter soups.  It cooks quite quickly when chopped and adds a delicious flavor to soups. 

Preparation Time:  15 minutes
Cooking Time:  30 minutes
Servings:  4-6

1 onion, chopped
5 cups water
4 cups peeled and chopped butternut squash
2  15 ounce cans cannellini beans, drained and rinsed
1  14.5 ounce can chopped tomatoes
1 tablespoon soy sauce
1 teaspoon  basil
4 cups chopped fresh spinach
Freshly ground black pepper to taste

ME--sprinkled some cumin into the soup and added 1 Tab Peanut Butter

Place the onion in a large pot with 2 tablespoons of the water.  Cook, stirring frequently until onion softens.  Add the remaining water, the squash, beans, tomatoes, soy sauce and basil.  Bring to a boil, reduce heat, cover and simmer for 20 minutes until squash is tender.  Add the spinach and cook about 5 minutes longer 

sweet potato lentil soup for the crock pot

http://pinchofyum.com/crockpot-sweet-potato-lentils  The link is where I found this--it is quite tasty. I am placing it here to note changes for myself--

INGREDIENTS

• 3 large sweet potatoes, diced (about 6 cups)
• 3 cups vegetable broth
• 1 onion, minced
• 4 cloves garlic, minced
• 2 teaspoon each ground coriander, garam masala, and chili powder NOTE: me-use only 1/2 tsp chili
• ½ teaspoon salt
• 1½ cups uncooked red lentils (masoor dal)
• 1 can coconut milk
• 1 cup water  Eowyn adds some fresh spinach at end

INSTRUCTIONS

1. Place the sweet potatoes, vegetable broth, onion, garlic, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft.
2. Add the lentils and stir once. Replace the lid and cook on high for an additional 1½ hours.
3. Stir in the coconut milk and as much water as needed to get the right consistency.

Sweet Potato Apple Bake / individual size

 such a good simple dish!!! Woweee!  and  This made 6 little dishes


Ingredients:

1 very large sweet potato (it was huge)
2 tart apples
salt
pam spray (or whatever)
cinnamon
honey

Preheat oven to 400. Place greased little pyrex dishes on a cookie sheet. Spray with pam.  Thinly slice the potato and the apples and just alternate them in the bake safe dishes.  Sprinkle with salt and cinnamon. Spray with pam.  Bake for about 35 minutes or until tender. Remove from oven and drizzle honey over each one. Let cool a bit and serve! NOTE: be very careful not to over cook or under cook!

Mediterranean Sweet Potatoes

 Such a tasty way to have sweet potatoes:  and  Here is the link:HTTP://MINIMALISTBAKER.COM/MEDITERRANEAN-BAKED-SWEET-POTATOES/

Note--next time I might try it without the smoked paprika , but it was good that way too. Also it took my Sweet potatoes much longer to cook.  More like 45 minutes or longer.  If the potatoes are larger than small ones, add the chickpeas a bit later!

Pumpkin and black bean curry

A quick and tasty dish.  I altered the original recipe since I need milder spices and don't like garbanzo beans with the black beans.I also can't handle quinoa--some GF people have problems with it and I do!  The original recipe is  http://juliasalbum.com/2013/11/vegetarian-pumpkin-curry/

• Pam spray for pan
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 cup pumpkin puree (from the can or homemade)
• 1 cup canned tomatoes (I used the diced kind)
• 1 cup  water
• 1/4 cup coconut milk (can omit)
• 1 can black beans (15 oz, 425 g), rinsed and drained
• spices--I just used a bit of all- spice, cumin, curry, coriander, and chili powder in PLACE OF THE PASTE . I just did a light sprinkling of all-spice, coriander, and chili powder and a bit more of the cumin and curry powder--(the recipe, however called for 1 or 2 tablespoons red curry paste (use less or more of the paste, depending on how spicy it is, and then add more, to taste)
• 2 or 3 tablespoons honey (or, use agave nectar or maple syrup for vegan version--can omit)
• salt and pepper
• 2 cups cooked rice (she used quinoa)

Instructions

1. In a large pot or skillet, cook chopped onion and minced garlic using a bit of pam spray in the pan OR  olive oil for about 5 minutes on medium heat until soft.
2. Add pumpkin, canned tomatoes (chop them up into smaller chunks if you didn't use diced ones), water, coconut milk (if using), black beans,  ( rinsed and drained). Add  my seasonings to taste OR do the other way with curry paste[ if using the paste use 1 tablespoon of red curry paste, stir everything well, and season with salt and pepper. Taste your curry, season with more salt if needed. Add another tablespoon of red curry paste, if desired. (Note: various brands of red curry paste have different degrees of spiciness. Be careful not to add too much of red curry paste if it is of a spicier variety).]
3. I didn't use the honey or sweetner . The article states :I find it important that you start adding honey only after you’ve seasoned the curry with salt, because we’re using honey here not to really sweeten the curry but to balance the flavors. Add 1 tablespoon of honey (after seasoning with salt), taste your curry. Add another tablespoon (or 2) of honey if it suits your taste.
4. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 5 to 15 minutes on very low simmer (since I don't like a lot of  heat I did it 5 min)
5. Serve with quinoa (me RICE), garnished with chopped green onion. Ps would be good with a sprinkling of peanuts

Ps a way to use the left over pumpkin --here is a recipe that uses a 1/2 can http://delishknowledge.com/pumpkin-fettuccini/

Black bean veggie burger

 These are very yummy and easy to make and I love them left over for lunches. It makes 6 nice sized burgers. The original recipe is found here:
http://talkhealthytome.com/new-york-times-veggie-burger/  .   Because I have to be GF I use gf oats. This was from Engine 2 website the blog said. Go to the link for the original.

New York Times Veggie (Vegetarian Burgers)
INGREDIENTS
1 can black beans, rinsed and drained
1 can tomatoes (with zesty mild chilies, drained--ME--I just used a bit of picante sauce mild with the can of tomatoes ) MAKE sure to DRAIN the can of tomatoes.( sometimes I add extra to make patties more moist after mixing.)
1 garlic clove, minced or pressed, or 1 teaspoon garlic powder
1 teaspoon onion powder
2 green onions, chopped 
1 cup chopped carrots (I used cooked ones or raw)
1 cup parsley or cilantro (I used ½ cup loosely packed cilantro)
2 cups quick rolled oats (Or you can use whole ones--but check directions as the cooking time is larger)
8 whole grain buns [or GF ones!]
Fresh veggie toppings and healthy condiments

DIRECTIONS
Preheat oven to 450º. Process the first seven ingredients using an immersion or a regular blender or food processor. Remove contents into a large bowl and stir in the oats. If too dry add a bit more tomato stuff. 

Form into patties (*I made patties flat so they would cook more evenly), place on a sprayed baking sheet or parchment lined baking pan, and bake for 8 minutes (**if you did not use Quick Oats, bake for 16 minutes). Turn oven up to broil and cook for 2-3 more minutes, until the tops are nicely browned. Sometimes  I will broil both sides briefly as it makes them stand up better as in avoiding a mushy burger 😃 .   

Toast the buns and pile on your favorite toppings.
Variation:
Sauté the burgers on medium heat in a sprayed nonstick skillet for 5 minutes on each side, until both sides are browned.

Ground Tofu Filling

 This was fantastic--really tasted like beef to us!! I found this at http://www.apronstringsblog.com/tofu-taco-filling/

Here is her recipe--check out her blog for more:

GROUND TOFU TACO FILLING

3 tablespoons low-sodium soy sauce
1 tablespoon creamy peanut butter (or other nut butter of choice)
1 teaspoon cumin
1 teaspoon garlic powder
1/4 up to 1 teaspoon chile powder (I have to do the lesser amount)
1/2 teaspoon cayenne pepper sauce (I use Frank’s)--I sometimes omit
16 ounces frozen and then thawed extra-firm tofu
2 tablespoons olive or canola oil-I sometimes mix it right in with the ingredients

Preheat oven to 350 degrees.

Mix first seven ingredients together in a medium mixing bowl and set aside.

Drain water from tofu block. Wrap tofu in a thin kitchen towel or several layers of paper towels. Place wrapped tofu between two plates. Press gently and evenly with hands to remove water from tofu. (You can also place a weight on top of the top plate and let tofu sit for 20 minutes or so.) Unwrap tofu and crumble into small bits into mixing bowl. Toss with sauce in mixing bowl.

Spread oil on a 12 by 18 inch baking sheet. Sprinkle crumbled tofu on top of oil in a single layer. Bake for 20 minutes. Remove from oven and stir tofu. Return to oven and cook for about 20 more minutes, until tofu is crispy. [me-I tossed it twice during the 40 minutes}

Use as you would any spicy ground beef filling.

ginger/garlic lentils Indian inspired

 I have tried a lot of lentil recipes, but I really like the flavor in this one! [got most of the recipe from veganomicon -the ultimate vegan cookbook]

1 tab coconut oil (or oil of choice)
3 cloves of garlic
1/2 inch cube fresh ginger, peeled and minced
1 large onion diced
1 teaspoon garam masala
1/2 teaspoon cumin
tiny pinch of cayenne
1 cup dried lentils, picked over and rinsed
2 cups water
1-2 tablespoons of catsup
1 tablespoon or so of orange juice
a slice of a juice lime squeezed (I just used about an inch slice0
1/2 teaspoon of salt OR to TASTE

In heavy bottomed 3 quart pot melt coconut oil over medium heat.  Add the garlic and ginger and let it sizzle for 30 seconds.  Add onion and fry 3 min or so until translucent and soft.  Stir in garam masala, cumin, and cayenne, and stir for 30 sec or so until fragrant.  Add lentils and water and increase heat and bring to boil and then lower the heat to medium low.  Partially cover and simmer 25 to 30 minutes, stirring occasionally until lentils have absorbed most of the water and are tender.  They will be thick and you can add a bit of water if you want them thinner.  Add the catsup , OJ, and lime and salt.  blend well.  Cook a few minutes more to blend the taste.  Serve over rice

Spaghetti and Beanballs

These Beanballs are gluten free and very tasty!! Good substitute for meatballs! FOR A QUICK VEGAN GF YUMMY OPTION GO HERE: https://nannykimsrecipes.blogspot.com/2019/08/meatballs-vegan-gf.html

Beanballs

1 can of kidney beans drained (mine still had a bit of liquid
4 teaspoons of GF soy sauce
4 teaspoons of GF steak sauce or tomato paste [steak sauce adds nice flavor]
2-3 teaspoons of olive oil [more for cooking too]
2 cloves of minced garlic
1/2 cup [or a bit more depending on liquid] GF Italian seasoned bread crumbs
1 egg (beaten)
potato flakes [from a package of instant potatoes]

Other ingredients:
prepared marinara sauce of your choice
pasta of choice

Smash the drained kidney beans with a fork or a potato masher--you don't want them completely smooth--still want some small pieces of the bean. Add the soy sauce, steak sauce , oil, garlic, bread crumbs and egg.  If it needs more firming add a bit of potato flakes and or more bread crumbs.  Roll into balls smaller than a golf ball.

To panfry the beanballs:

preheat a non-stick skillet such as a ceramic one with a bit of olive oil.  Cook for 10 minutes or so at medium to medium high heat tossing them often until they are browned nicely.  Add sauce and toss to coat--heating through for about 15 more minutes.

Serve over pasta