Bodacious Bean Burgers Recipe

Ingredients

• 15-ounce can red beans
• 3/4 cup whole-grain bran cereal
• 1/4 cup quick oats
• 1/4 cup green onions, chopped
• 2 eggs, slightly beaten
• 1 1/4 cup spinach
• 5 tomato slices
• 5 hamburger buns

Preparation

1. Preheat oven to 350 degrees.
2. Rinse, drain and mash beans. Crush cereal and add to beans. Add squash, oats, onion and eggs; mix well.
3. Shape into 5 burger patties (about 1/2-inch thick).
4. Bake on a greased baking sheet for 10 minutes on each side or until burgers begin to brown. Serve with spinach and tomato slices.

Serves
5 servings

Compliments Of: fffkids

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Cherry Coconut Breakfast Bars Recipe

VEGAN BREAKFAST RECIPE

Ingredients

• 1/2 cup vegan butter
• 1/2 cup agave nectar
• 2-1/4 cups steel-cut oats (uncooked)
• 1 cup shredded coconut
• 1 teaspoon baking powder
• 3 tablespoons sesame seeds
• 1/2 cup pitted pruned, chopped
• 1/2 cup dried apricots, chopped
• 1/2 cup dried cherries
• 1 banana, mashed well
• Egg replacer equivalent to 2 egg (use Ener-G), prepared according to box instructions

Preparation

1. Preheat oven to 350 degrees F. Put vegan butter and agave in a small pan over medium heat and stir until melted.
2. In a large bowl, mix the oats, coconut, baking powder and sesame seeds. Add prunes, apricots and cherries and mix well. Gently fold in egg replacer.
3. Add agave mixture and banana and mix. Pour into square baking pan. Bake for 25 minutes or until cooked through. Let cool, remove from pan, and cut into rectangular bars.

Serves Makes 9 bars

Compliments Of: sheknows.com

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Corn Souffle Stuffed Zucchini Recipe

Comforting and Flavorful! This Corn Soufflé Stuffed Zucchini dish is a great fit for almost any meal!

Ingredients

• 1 package (12 oz.) STOUFFER'S Corn Souffle, defrosted*
• 3 medium zucchini, cut in half lengthwise, seeds and pulp removed
• 1/4 cup sliced green onions
• 2/3 cup shredded Swiss cheese, divided

Preparation

1. PREHEAT oven to 350° F.
2. COMBINE corn soufflé, onions and 1/3 cup cheese in small bowl. Fill zucchini halves with corn soufflé mixture; top with remaining cheese. Place on baking sheet.
3. BAKE for 30 to 35 minutes.

Serves 3 servings

Compliments Of:meals.com

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ASPARAGUS PUFFS

General Cooking Tip:

Add a little zest: When a recipe calls for a “zest” of a citrus fruit, it’s referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.

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Spiced Moroccan Carrot Salad with Black Olives Recipe

Ingredients

• 16 ounces carrots
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1 teaspoon sea salt
• Fresh ground black pepper
• Zest and juice of 1 orange
• 4 tablespoons extra virgin olive oil
• 1 tablespoon chopped flat leaf parsley
• 1/2 cup oil cured black olives (optional)

Preparation

1. Peal and grate carrots into large bowl.
2. In small bowl, whisk together spices, salt and pepper with zest and juice of 1 orange and olive oil. Pour spiced dressing over grated carrots along with chopped parsley.
3. Oil cured olives can be pitted, chopped and tossed in with carrots, or decorated whole on top.
4. Refrigerate for 30 minutes before serving.

Serves 6 to 8 servings

Compliments Of: Vitamin Angels

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Slow-Braised Ragu and vegetarian Meatballs Recipe

Ingredients

Ragu Ingredients

• 1/4 cup extra virgin olive oil
• 2 celery stalks with leaves, chopped
• 1 medium onion, chopped
• salt & freshly ground black pepper
• 1 garlic clove, chopped
• 1 cup red wine
• 3 (35 oz.) cans tomato puree
• 1 handful fresh basil leaves

Vegetarian Meatball Ingredients
• 1 small loaf stale Italian bread (about 8 thick slices) torn into 2 1/2" chunks
• 2 lbs. vegetarian meat broken up
• 5 garlic cloves, coarsely chopped
• 1/2 cup finely chopped flat-leaf parsley
• 1 large egg, lightly beaten
• 1 1/2 cups grated Parmigiano-Reggiano or Grana Padano
• salt & freshly ground black pepper
• canola oil for frying

Preparation

Ragu Instructions

1. Warm olive oil in a large, heavy-bottom pan over medium heat.
2. Add celery and onion, season with salt and pepper, and sauté, partially covered about 5 minutes until golden and soft.
3. Add garlic and cook until fragrant, about 1 minute. Add the wine and cook until it evaporates, 5 minutes.
4. Add tomato puree, basil, salt and pepper. Partially cover, bring to a boil, and reduce heat. Let it simmer 1 1/2-2 hours.
5. For an extra kick of added flavor, sprinkle Italian Seasoning into the sauce.
   
   vegetarian Meatball Instructions
6. Put bread in a bowl and add enough warm water to cover. Let stand for 5 minutes, turning to moisten evenly. Gently squeeze out excess water.
7. Add vegetarian meat, garlic, parsley, egg and 3/4 cup of Parmigiano to the bread and combine. Season with Salt and pepper. Knead the mixture for at least 5 minutes with your hands, until uniformly combined and smooth.
8. Pinch a tablespoon of meat into your palms and shape into a ball. Place on a baking sheet and continue with the rest of the mixture.
9. Fill a 10" skillet halfway with canola oil and heat over high heat. When strands form along the bottom, lower 8-10 meatballs at a time into the oil. Do not overcrowd. They should be 3/4 of the way submerged in oil. Reduce the heat to medium and fry for 6-7 minutes each side, turning only once.
10. Remove the veggie meatballs from the oil and turn the heat back up to high before starting the second batch.
11. 20 minutes before serving, add the vegetarian meatballs to the simmering ragu.

Serves 6 to 8 servings

Notes, Tips & Suggestions
Chef Tip:
The best bread for this is the super market Italian bread that comes in a white paper bag. Choose a regular (not semolina) unseeded loaf. If the bread is very fresh, remove the crust and dry for 30 minutes in a 200°F oven.
Compliments Of: McCormick

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Autumn Vegetable Soup Recipe

Ingredients

• 2 Tbs. olive oil
• 3 medium carrots, cut into medium dice
• 1 large yellow onion, cut into medium dice
• 2 medium cloves garlic, minced
• 2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
• 1/4 tsp. ground allspice
• Pinch cayenne pepper; more to taste
• Kosher salt
• 1 quart lower-salt vegetable broth
• 1 14.5-oz. can no-salt-added diced tomatoes
• 4 sprigs fresh thyme
• 2 cups lightly packed, coarsely chopped kale
• 1 cup lower-salt canned chickpeas

Preparation

1. Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes.
2. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme.
3. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more.
4. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

Serves 6 to 8 servings

Compliments Of: finecooking.com

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Mediterranean Eggplant Casserole Recipe

Ingredients

• 1 eggplant (about 1-1/4 lb.)
• 1/2 tsp. salt
• 2 tsp. dried marjoram
• 1 cup bulghur (in the bulk section of most grocery stores)
• 1 cup boiling water
• 2 tbsp. olive oil
• 2 cups chopped onions
• 4 garlic cloves, chopped or pressed
• 1 tsp. dried oregano
• 1/4 cup currants
• 3 lg. eggs, beaten
• 1-1/2 cups crumbled feta
• 2 cups low-fat cottage cheese
• 3/4 cup Parmesan
• 3/4 cup chopped fresh basil
• 1 cup chopped toasted walnuts
• 1 tbsp. lemon juice
• 2 lg. ripe tomatoes, sliced, or 1 can of diced tomatoes drained

Preparation

1. Slice the eggplant into 1/2 inch thick rounds and arrange them in a single layer on a baking sheet. Brush them on both sides with olive oil and sprinkle with salt and 1 tsp. of the marjoram. Bake in a preheated oven at 400 F until tender and browned, about 20-25 minutes.
2. Put the bulghur and boiling water into a bowl. Cover and set aside until the water has been absorbed, about 15-20 minutes.
3. Warm the olive oil in a skillet on medium heat. Add the onions, garlic, oregano, salt, and the remaining marjoram. Cook, stirring occasionally, until the onions are soft, about 10 minutes. Stir in the currants and remove from heat.
4. In a separate bowl, stir together the eggs, feta, cottage cheese, 1/2 cup Parmesan, and 1/4 cup basil. Set aside.
5. Fluff the bulghur and stir in the onions and currants, the remaining 1/2 cup basil, and the toasted walnuts and lemon juice. Add salt and pepper to taste.
6. To assemble the casserole, spread the bulghur pilaf evenly in a lightly oiled 9 x 13 baking pan. Layer the baked eggplant slices and then the tomato slices. (Note: Tomatoes were not in season when I made this, so I dotted the eggplant with drained canned tomatoes.)
7. Spoon the egg and cheese mixture and spread it evenly on top. Sprinkle on the rest of the Parmesan.
8. Cover with foil, rounding it so it won't stick to the top of the casserole. Bake i a preheated 350 F over for 40 minutes until the casserole is set. Uncover and bake until the top is golden and the custard is firm, about 15-20 minutes.

Serves 6 to 8 servings

Compliments Of:foodgeeks.com

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