The Great Veggie Burger Quest

While we were on vacation in the Outer Banks of North Carolina this summer, Chris found this wonderful deli that had the most awesome veggie burger. On a big bun with hummus, lettuce and tomato. After trying all of the frozen varieties in our local Whole Foods, we realized that not all veggie burgers were created equal.
So begins the Burger Quest!
Here goes

Burgers on the griddle. Don't they look like the original thing?

Decided to saute some onions and bell peppers to top them off

The finished product. Everyone gave them two thumbs up but the quest continues so stay tuned. 

Hurray for Hummus

Not sure how the Shows would survive if not for Hummus! We eat it with pita bread, dips for veggies, and on sandwiches. It's the snack for after school. Hummus is very easy to make and keeps for a while, I think.






1 can Garbanzo beans
1 tbl Tahini
2-3 cloves of garlic
1/2 Lemon
Olive oil
Salt and pepper to taste

Drain garbanzo beans into a small bowl. Rinse beans and put in food processor. Add tahini, garlic, lemon juice and 2 tbl of reserved garbanzo bean juice. Process until smooth. Add salt and pepper. With food processor running, add about 1/4 cup of olive oil. Taste and adjust seasoning.

Feel free to add cumin or chili powder to change the taste.

Lemon Muffins

Vegalicious is my new favorite blog

Check out the link on my blog

She does some incredible stuff

Link to Muffin Recipe

The Whole Enchilada

On a Sunday afternoon when I had time to do a little more involved dinner. 

Watermelon Gazpacho, Smoky Black Bean Enchiladas with saute Green Beans and Salad

It was great!

Piping hot out of the oven - Can you smell it?

Watermelon Gazpacho

Link to the Enchiladas

I also made the enchilada sauce that is not listed in the recipe

Give me a post if you would like it

Fat Free Chocolate Pudding Cake

Vegan Connection has this recipe. So I tried it. Very easy to make and tasty too

http://veganconnection.com/recipes/fatfree/chocolate.htm

Dinner in a Hurry!

 A lot of the meals that I cook are simple and easy

Veggie burger with side salad and fruit

On the table in 15 minutes

Tofu Scramble with Biscuits, Peaches and Pears

And no, tofu scramble does not taste like eggs, but it is something different for breakfast.

Ingredients:

• 1/2 yellow onion, diced
• 1/2 green bell pepper, diced
• 1 block tofu, drained and pressed
• 2 tbsp oil or margarine
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp soy sauce
• 2 tbsp nutritional yeast
• 1/2 tsp turmeric (optional)

Preparation:

Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly. Saute onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.

Spaghetti, Sugar Snap Peas and Salad

Easy, quick week night dinner

Spaghetti- Paul Newman from a jar - I used Boca Crumbles for meat substitute

Steamed Sugar Snap Peas

Shows Salad with Balsamic Vinaigrette

Hemp Protein Bars

While looking at My New Roots blog, which is a great blog spot, we found a recipe to these bars. I am always looking for something to feed my boys after they finish racing their dirt bikes and this seemed perfect. Chris and I went to Whole Foods with our list of ingredients and here's what happened.

I used dried strawberries instead of dates

Here's the recipe and lots of information about Hemp

http://mynewroots.blogspot.com/2011/07/totally-baked-hemp-protein-granola-bars.html

Grilled Jalapeno Poppers!

Word of caution: Not for those with a delicate palate!

 

Before

 Grilled

What I put in them was Ginger-Scented Vegetable Pot Sticker Recipe from Vegan Plant (wonderful cookbook)

However, the stuffing sucked up all of the heat and was nuclear hot. 

Next time I think I'll use rice and cheese. 

This pot sticker recipe is wonder with wonton wrappers. 

Ginger-Scented Vegetable Pot Stickers by Vegan Plant

1 cup minced napa cabbage

1 cup drained and crumbled extra-firm tofu

1/4 cup shredded carrots

1 tbl peeled and minced ginger

1 tsp toasted sesame oil

1/2 tsp cornstarch

salt and pepper to taste

Combine all ingredients in food processor and blend until well combined.

Library Pancakes

Several years ago I began the perfect pancake quest. So began the Library Pancakes. Zachary had just built a new library and there was a commercial development next to the Library. So we very briefly entertained the idea of opening The Library Cafe. When I cook something that everyone likes, we add it to the menu of The Library Cafe.

I had fresh figs picked at Port Hudson Organics CSA 

so I used those to make fig syrup.

Chopped figs, added 1 TBS Agave Nectar (or honey), simmer for 15 minutes

 These are the best!

Library Pancakes

1 cup unbleached white flour

1/4 cup whole wheat flour

1/3 cup yellow corn meal

1/3 cup florida crystals (or sugar)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

1 1/2 cups vanilla soy milk

1/4 cup applesauce

1 egg substitute (I use Ener-g)

1. Combine flours, corn meal, and next 5 ingredients (through ginger) in large bowl. Stir.

2. Combine milk, applesauce and egg substitute in a medium bowl, stirring until well blended. 

3. Add milk mixture to flour mixture, stirring until well combined. Let sit for 5 minutes.

4. Heat griddle or skillet. Coat with cooking spray.

5. Cook until bubbly on top, flip and cook through.

We have been known to add raisins, walnuts or bananas are times.

Enjoy

No Time for Supper

Monday found us scrambling to get home and start dinner at 7:30pm

So hamburgers it is

Amy's Vegan Quarter Pounder

 Evan grilled the burgers 

while I made a summer salad with pears, grapes and pecans

and chopped fruit

Burritos - Not just for supper any more

Black bean burritos have become a staple breakfast for us.

Saute peppers and onion, add a can of black beans (sometimes I add in left over rice or tofu crumbled). 

I used brown rice tortillas in honor of all my gluten free friends. 

Also the cheese is Rice Shreds made from Brown Rice

Green Smoothies

Chris and I generally have a green smoothie in the morning for breakfast. Once you get over the, well, green color, they become addictive. Very fresh, sweet and jump starts your mornings. 

This smoothie was made with honey dew melon, banana, watermelon, cup of ice, 1/2 cup of vanilla almond milk. I blend that until smooth and then put in a hand full of baby spinach. Blend again until very smooth. Yum, yum. 

You can make your smoothie with whatever fruit you have on hand, but be aware that they will not all turn out this beautiful color green. Just watermelon comes out a dirty grey. Still tastes good, but you have to drink it with your eyes closed!

Piccata

Soy Delight Piccata, Roasted Asparagus and a Chris Salad

Piccata:

I used Soy Delight Patties, which are surprisingly good.

Purchased at Whole Foods in the freezer section

Saute in skillet until brown, remove

Add 1/4 cup white wine to skillet, capers, 2 tbs lemon juice and gaarlic

Put patties and pasta back into skillet and serve

Chris Salad:

Not sure I can tell you everything in this salad

Here goes: romaine lettuce, celery, cucumbers, cherry tomatoes,

black-eyed peas, corn, avocado, jalapeno, basil.

I whipped up a tofu ranch dressing

1/3 cup lowfat silken tofu
2/3 cup soy milk
1/4 tsp. garlic powder or one clove garlic
1/4 tsp. salt
1 tsp. dried parsley
1 tsp. dried chives or 1/8 tsp. onion powder
generous grating of black pepper
1 tbsp. fresh lemon juice
Put all ingredients into a blender or food processor and blend until smooth. 

Multi-colored Hash Browns, Sauteed Garlic Green Beans with a Summer Salad

During our camping in the Outer Banks, we cooked this meal outdoors.

Mutli-colored Hash Browns

 From our favorite CSA Port Hudson Organics

Cube potatoes, microwave until just tender.

Slice red, yellow or orange  (or all 3) bell peppers, one onion

mince a jalapeno and garlic (it's all about the gaarlic)

Saute peppers and onions in a skillet with just a little olive oil until tender

throw in onions and garlic with a little more olive oil

season to your taste with salt, pepper, thyme, oregano

Cover and let cook for about 30 minutes, flipping occasionally.

Sauteed Garlic Green Beans

Steam green beans until just tender

Remove from pot and drain water

Throw in some garlic (see, there it is again)

briefly sauteed and throw green beans back in

Season with salt and pepper and add almonds

Summer Salad

My summer salads depends upon what fruit I have available

Some ideas: Blueberries, blackberries, apples, grapes, watermelon, canteloupe, etc

Add lettuce of choice

Add fruit of choice

Sliced red onion

Pecans

Dressing is olive oil, balsamic vinegar and a little honey or agave nectar

Please enjoy