Category Archives: Burgers/Patties

Eggplant

This week’s focus was on eggplant.  This was an easy choice as our garden is overflowing with this glossy purple veggie.  Just when I think we’ve gone through them all there are 3-4 more ready to harvest.

Eggplants have a decent amount of potassium, folate, magnesium, copper, manganese, niacin and fiber.  The skin of eggplant is edible and has been shown to have the potential ability to help prevent against cancer, aging, inflammation and neurological diseases.  

The meaty flesh makes them hearty and filling.  Try roasting or grilling thick slices for a “steak” the healthy way!

Here is how we enjoyed our eggplant this week:

Eggplant Pizzas

Eggplant Pizza 2

Ingredients

  • 1 eggplant, sliced into 3/4 inch slices
  • 1 tbsp salt (for drawing out the liquid)
  • 1-2 tbsp extra virgin olive oil 
  • 2 tsp dried Italian seasonings
  • 1 recipe Moxerella
  • 2 cups of your favorite marinara sauce

Directions

  1. Place the eggplant slices on a double layer of paper towels and sprinkle both sides with salt. Let the eggplant sit for about 20 minutes to draw out the liquid.
  2. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  3. After 20 minutes, wipe the eggplant clean with a dry paper towel, removing the salt and water.
  4. Place the eggplant slices on the parchment lined baking sheet and roast for 20-25 minutes or until just tender.
  5. While the eggplant roasts, make the Moxerella.
  6. When eggplant is done roasting, top each slice with a few spoonfuls of marinara sauce, a few dollops of Moxerella and a sprinkling of Italian seasonings.
  7. Put eggplant under the broiler for a few minutes until the cheese is melty and starting to brown.
  8. Devour!

Note:  The Moxerella recipe is so easy.  I know it sounds weird and you probably think it won’t work, but trust me!

 

Vegan Eggplant Meatballs

Eggplant Meatballs

These were delicious and held together really well.

Spaghetti w Eggplant Meatballs

 

Basil Roasted Eggplant with Heirlooms & Balsamic Drizzle

Basil Roasted Eggplant

This was my favorite recipe of the week!! I am a fan of anything with vinegar. I did not use the honey called for in this recipe. I like the balsamic to stand on its own. My eggplants were on the smaller side. One half would make a great appetizer or salad course for a dinner party, a light lunch on it’s own or, if you are like me, you’ll eat 3 of these halves and call it dinner.  If you have bigger eggplants, you can slice each half into quarters for more manageable serving sizes.

Basil Roasted Eggplant 2

 

Eggplant seems to be one of those vegetables that people either love or hate.  Obviously, I love it! Where do you stand?

 

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Millet 4 Ways

This week millet was on the menu in several different ways. Millet is a gluten free whole grain and is comprised of 15% protein. In addition to protein, millet is high in fiber, magnesium and phosphorus.  It is a versatile grain that can be used similarly to rice. Here is how we enjoyed millet this week:

Creamy Millet Porridge

Creamy Millet Porridge

I told my kids I made oatmeal when they asked, “What’s for breakfast?”  Sometimes a new name will throw them off and they’ll decide they don’t like it right then and there.  I took the safe route.  They gobbled this up and had seconds!

Serves 3-4

Ingredients

  • 1 1/2 cups millet, rinsed and drained
  • 1 1/2 cups non dairy milk (I used Rice Milk)
  • 1 1/2 cups water
  • 1 over-ripe banana, smashed
  • 1 cup strawberries sliced
  • 2 tbsp pure maple syrup (optional)
  • Additional 1/4-1/2 cup non dairy milk

Directions

  1. Combine milk, water, smashed banana and millet in a pot.  Bring to a boil.
  2. Turn down heat to med-low and simmer 15-20 minutes or until millet is soft, stirring frequently.
  3. Using an immersion blender, puree until about 1/2 of the mixture is smooth (or until your preferred consistency).
  4. Turn off heat.  Add maple syrup and strawberries and mix until blended.  Add the additional 1/4-1/2 cup milk to get the creamy porridge consistency.
  5. Drizzle with a touch more maple syrup when serving, if desired.

Creamy Millet Corn Chowder with Greens

Corn Chowder Best

I was halfway into this recipe yesterday when I realized I never went to the farm down the road to get the fresh sweet corn I had planned on getting.  Oops!  Frozen corn kernels it was!  Although this was yummy, it would have been so much better with fresh from the farm corn!  I added lots of smoked paprika too because I just love that stuff!

Tofu Chickpea Stir-fry w/ Millet

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I love anything with a tahini sauce and this did not disappoint.  If you are used to your stir-frys over rice or noodles, give millet a try for a change.  It really soaks up the sauce.  My picky daughter and my son didn’t care for this, but my other daughter really liked it, as did my hubby (which happily surprised me!  He even ate leftovers the next night….wow!)

Smoky Millet Pinto Bean Patties

SmokyMillet&PintoBeanPatties

This was our favorite recipe with millet this week.  This kids devoured these patties two at a time!  

Makes 10-12 patties

Ingredients

  • 1/2 of a small red onion
  • 4 scallions
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 1/2 cups pinto beans (or 1 can)
  • 1 1/2 cups millet, cooked
  • 1 tsp dried thyme
  • 1 tbsp dried parsley
  • 2 tsp smoked paprika
  • pinch of cayenne
  • a few shakes of liquid smoke
  • 1/4-1/2 cup Panko bread crumbs
  • 2 tbsp flaxmeal
  • 6 tbsp warm water

Directions

  1. Whisk the flax meal and warm water in a small bowl and set aside.
  2. In the bowl of a food processor combine red onion, scallions, carrots, celery, pinto beans, millet, thyme, parsley, smoked paprika, cayenne, and liquid smoke.  Pulse until combined and fairly smooth, but leaving a few pieces chunkier.  Turn out into a mixing bowl.
  3. Re-whisk the flax and water mixture.  It should be thick and egg-like consistency now.  Add to your bean/millet mixture and mix thoroughly.
  4. Add 1/4-1/2 cup Panko bread crumbs, depending on the consistency of the mixture.  You want it to hold together like a burger, so get it there with your hands.  If it feels too wet, add a little more bread crumbs.
  5. Fry these up on the stove top in a skillet over medium heat.  I have an awesome non-stick skillet that requires NO oil for browning.  You may need 1 tsp or so of oil if your pan is not as awesome.  Cook 4-5 minutes per side.

M liked these with BBQ sauce, C and K ate them with ketchup.  I made a mix of Vegenaise, ketchup and mustard.  You won’t miss the meat on a plate like this!

Smoky Millet Pinto Bean Patties Plate

And, yes, I’m trying some new editing tools for my pictures.  As much as I love photography, I usually still shoot in Auto.  I am hoping to learn a lot more in the near future and improve the pictures on this blog!!  I love that stacked picture of the millet patties.  What do you think?

Lentils!

This week’s ingredient was lentils because I use them ALL THE TIME.  I love them and they are so versatile.  Lentils are part of the legume family and are high in B vitamins (especially folate), fiber, iron and protein (18g in 1 cup). Lentils can help to stabilize blood sugar, lower cholesterol, increase energy and keep you feeling full.

I often use lentils in place of ground meat when “veganizing” a recipe.  They are great in sloppy joes, tacos, burritos, bolognese, burgers, salads, soups, etc.

Here are a few ways we ate our lentils this week:

Red Lentil Cauliflower Burgers

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These held together really well!  I did end up having to add a bit more chickpea flour, but ultimately, it worked out great.

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Delicious and the kids ate them up too!

Lentil Grape Salad

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I have been making this salad since long before I decided to eat plant based.  It is one of my favorites for potlucks, BBQs or just a big crowd.  The original recipe calls for honey and feta cheese.  You can sub agave or raw sugar for the honey and just leave out the feta.  If you are a salt person (I am not), you may want to add some extra salt to make up for the lack of feta.  Maybe use salted roasted walnuts instead of raw…or maybe add some olives (no idea if that would work,  I despise olives, but they would definitely add that salty flavor).

Massor Dal Tadka (Pink Lentil Stew)

Masoor Dal Tadka

I love lentil soups and stews of all kinds.  I actually wasn’t sure about this one going in.  I usually would chop my garlic very fine…not generally a big fan of bigger garlic slices.  And I was worried about the spice level.  I did use a jalapeno instead of  a Serrano because I have an abundance of them in my garden.  I LOVED this!  I wish I would have doubled the recipe because I ate the whole thing (myself) in one day.  The garlic melts right into the soup and you can’t taste any bits of it or the cumin seeds (another worry I had).  It all just blended so nicely and the seasoning was perfect, not spicy.

Cheeze Lentil Rice Bake

Sadly, I did not photograph this one.  I’ve made it at least 5 times now over the past year and I have not one picture.  Wha?  But, just trust me, you will love this.  My kids all love it too!  In fact, recently, I’ve been doubling the recipe cause we end up eating all the whole thing in one sitting.

In other news:  I am super excited that I have been accepted as a recipe tester for Vegan Richa.  She is a vegan food blogger and working on a new Indian cookbook.  Obviously, I can’t share any recipes with you, but I may post up some pics every now and then about what I’ve been testing.  I’ve already made a few very tasty dishes!!  FYI:  two of the recipes I made this week with lentils were from her blog and I didn’t do that on purpose; I had them on the menu before I even knew of the recipe testing opportunity.  I just really like her food!

My New Favorite Black Bean Burger

I am always trying new burger recipes, but I find myelf consistenly going back to the same black bean burger recipe that uses vital wheat gluten because it just works so well.  Well, I finely found one withOUT vital wheat gluten that stays together just as well (if not better) and was so delicious.  They even look more like the hamburgers that your carnivore friends would love.  I “fried” these up in my new non-stick pan (that I am soooo loving by the way…absolutely no oil necessary), but they hold together so well that I am betting they would be wonderful on the grill too.

Black Bean Pecan Burgers by Namely Mary

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I did add a few splashes of liquid smoke to the ingredients…smoked paprika would work too.  I just love that smoky flavor.

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Looks like a real hamburger, right?  I’m glad this recipe made a lot because 3 of the 5 of us went back for seconds.  And, I packed one in M’s lunchbox today and the girls and I had them for lunch today here at home.  Yum!

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I topped mine high with mustard, veganaisse, lettuce, tomato and pickles.  I was going to do avocado instead of veganaisse, but my avocados weren’t quite ripe yet.

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Looks super yummy, don’t you think?  They come together really quick, especially if you have leftover rice.  Go make up a batch today!  Enjoy!

Quinoa Chickpea Patties and Veggie Lentil Loaf

I know I promised lots of yummy recipes last time I posted, but then life got in the way.  We just got done putting new countertops and flooring in our kitchen.  Everything in the kitchen was moved into the dining room and living room and conveniently placed right in front of my computer cabinet.  Even if I could have gotten to my computer I was entirely way too busy the last week and a half.  The kitchen is done (I LOVE it) and we are now getting back to our normal routine.  I’m excited to get back into the kitchen and start cooking again. Entirely too much take-out was devoured while the kitchen was a mess.

To make it up to you, I’m posting TWO recipes today.  Both of these were great and my kids loved them both!  I was hesitant about the veggie loaf because I’ve tried some in the past that the family wasn’t too keen on.  Shockingly, the kids ate this one with gusto, asked for seconds and never questioned what was in it!  WooHoo!  Sadly, I don’t have a picture of it because I forgot to take pics the day we originally ate it and what little leftovers we had kind of fell apart.  But, it was delicious none the less.

Here is the link to the Veggie Lentil Loaf.  I left out the fennel and I totally forgot to make the sauce.  I served it with ketchup for the kids and I ate it as is with no sauce.

Now for the Chickpea Quinoa Patties.  These were super easy.  I have been trying to get away from eating so many grains.  This recipe is gluten-free as well as vegan and plant strong.  I’ve talked about quinoa before and it’s many health benefits, but chickpeas are also a nutritional powerhouse.  The mighty chickpea is high in folate, fiber, protein and iron.  You can easily sneak other veggies into these patties if desired.  I think shredded carrot or spinach would be a great addition.  I put everything into the food processor and mixed it all together, so I didn’t have any big chunks of veggies.  I thought they would stay together better that way, but I have to warn you that these patties were quite delicate.  I found making them about the diameter of a sillver dollar pancake, but thicker, worked pretty well.

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Like I said before, the kids devoured both of these recipes.  Give them a try!

 

Crispy Breaded Tofu

I have tried so many yummy recipes lately that I had a hard time choosing which one to post first.  I decided on this Crispy Breaded Tofu because the WHOLE family loved it…even those that proclaim they don’t like tofu (M, our 5 year old for example).  He, along with C and K, our 2 yr old twins, all asked for seconds!  Hubby ate all of his first serving and went back for more veggies, but opted against a 2nd helping of tofu…but did I mention that he ate ALL of his first serving?!  That’s a win all around in my book.

Tofu

So, a little about tofu first.  Soy is a controversial food.  Soy is one of the most genetically modified foods out there and MOST of the soy the average person consumes comes in an extremely processed form.  Not good!  However, whole food forms of soy that have not been genetically engineered do have some amazing health benefits.  Tofu is very high in calcium and protein and has a good dose of healthy fats and iron too.  Non-gmo tofu is said to have cardiovascular benefits as well as cancer prevention benefits.

On a separate note, I find it ironic that most carnivores like to point out to vegan/plant based eaters the controversial issues surrounding soy foods while ingesting their sugar, cholesterol and saturated fat laden foods and chasing it down with a chemical laced syrupy beverage.  But, I digress……

Crispy Breaded Tofu

First you must press and slice your tofu.  If you’ve never pressed tofu before, learn how to do so here.  I doubled the recipe (in the link above) since one recipe of anything these days does not suffice for our family of five.  You will likely get 6 slices out of one block (so 12 for two blocks).  I cut one of my slices in half again (thus, the 13 pieces) because I thought the girls would eat smaller portions…I was WRONG!

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Then set up your breading station.

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I used unsweetened organic soy milk in place of the soy milk creamer and a mix of almond meal and nutritional yeast in place of the all purpose flour.  (If you are gluten-free, that would be a good option for you too…but you’d also have to leave off the Panko breadcrumbs).

After the “milk” and “flour” stations, this is what you will have:

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Dip once again into the “milk” and then into the Panko and fry those slices up!  It will look like this:

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Just try and tell me that doesn’t look delicious!!!  So crispy on the outside, firm but moist on the inside.  Mmmmmmm.

I served it up with mashed potatoes, corn and broccoli.  The kids dipped their crispy tofu in ketchup.  BBQ sauce would be good too.  I found it didn’t need anything extra though.  Perfection!

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Be on the lookout for some more delicious recipes in the next week or so.  Enjoy!

Mexican Quinoa Burgers

Here’s an easy one for you that’s delicious too!  I love a good burger and am always looking for new recipes to mix things up.  Vegetarian and vegan burgers are really easy to change and adapt to create something new each time.  We ate these Mexican Quinoa Burgers with no buns…just straight up with a little mustard/Veganaise combo on the side.

This is what they looked like before they were cooked.  You can see all the goodness in there!

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And after:

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Chock full of quinoa, black beans, peppers and onions, these hearty burgers are full of protein and vitamins!  Click HERE for the recipe.

I’m planning ahead for our Lucky New Year’s Day feast.  Stay tuned for yummy recipes featuring black eyed peas, lentils, collard greens, and cornbread.  I plan to have a great year!