Vegetarian Recipes

White Bean and Red Lentil Burgers

1/3 cup red lentils
2/3 cup water
3 cups cooked white beans
½ red onion, chopped
3 cloves garlic, minced
1 jalapeno , minced
½ cup breadcrumbs
1 ½ tsp smoked paprika
1 ½ tsp old bay seasoning
1 tsp cumin
1 T olive oil
½ tsp salt
Zest of ½ a lime
1 egg, beaten
Cook lentils in water by bringing to a boil then reduce to a simmer until all water in absorbed. About 10 minutes.
Blend beans in a blender until smooth, transfer to a bowl, then add the rest of the ingredients. Makes 8 patties.

Helpful hint:
Bean burgers are sticky. Use cooking spray on your spatula, when handling them.

Bean Burgers

1 onion, finely chopped
1 clove garlic, minced
1 tsp coriander
1 tsp cumin
3/4 cup finely chopped mushrooms
1 can (15 ounce) red kidney or pinto beans
2 T chopped fresh parsley
1 egg, beaten
Cook onions about 5 minutes, add mushrooms and cook about 4 more minutes. Add garlic, coriander, and cumin and cook 1 more minute.
Blend beans in a blender until smooth. Transfer the beans to a bowl and add all remaining ingredients. Mix well. Makes 4 patties.

Helpful hint:
Bean burgers are sticky. Use cooking spray on your spatula, when handling them. The burgers can be cooked in a skillet or baked in the oven at 400 degrees for 30 minutes, turning halfway.

Moo Shu Vegetable

1T soy sauce
8 oz firm tofu, cubed
2 cups shitake muchrooms, sliced
2 cups broccoli slaw
2 tsp sesame oil
1 cup red pepper slices
½ cup chopped green onions
1 T minced garlic
1 T ginger, minced
2 T hoisin sauce
2 T plum sauce
¼ tsp crushed red pepper
8 Flour Tortillas
Combine soy sauce and tofu in a bowl. Combine mushrooms, peppers, slaw, onions, ginger, and garlic in a separate bowl. Heat the oil in a skillet on med-high heat. Add vegetables and sauté 3 minutes. Add tofu and sauté 1 minute. Add hoisin and plum sauce, cook another minute. Add crushed red pepper.

Zucchini pasta Florentine

2 tsp olive oil, 4 cloves garlic, minced, 5 sun dried tomatoes, chopped, 5 white mushrooms, sliced, 5 ounces baby spinach, 1 tbs capers, juice from half a lemon, salt and pepper, 1 large zucchini, spiralized into thin noodles.
Heat oil in large skillet over med-low heat, add garlic. Cook 2 minutes, then add tomatoes, mushrooms and spinach and cover with a lid- let it cook until mushrooms are soft and spinach is wilted. Squeeze lemon juice over skillet, stir, season with salt and pepper. Heat noodles in microwave for 1-3 minutes. Don't over cook. Pile mixture on top of noodles.

Black Bean Cheddar Burgers

2 cans(15 ounce) black beans, drained and rinsed
¼ cup egg whites
½ cup rolled oats
2 tsp cumin
½ tsp cayenne
2 ounces reduced fat cheddar cheese
2 T chopped cilantro
In a blender, combine 1 can of beans, egg whites, oats, cumin and cayenne. Pulse, stirring between pulses as needed. Continue until mixture is smooth.
Transfer mixture to a bowl, add remaining beans, cheese and cilantro.
Mix well. Makes 6 patties.

Helpful hint:
Bean burgers are sticky. Use cooking spray on your spatula, when handling them.

Fried Rice With Kimchi

4 T olive oil
1 onion, finely chopped
2 cloves garlic, minced
¾ cup finely chopped kimchi
1 T soy sauce
2 cups cooked rice- white or brown ( could be day old)
2 green onions, thinly sliced
1 T chili powder
salt and pepper to taste

Heat oil in a large nonstick skillet over medium heat. Add the onion and cook for about 6 minutes. Turn heat to high and add kimchi and cook 2-3 minutes. Turn heat down to medium -high heat, add soy sauce, garlic, rice, and chili powder and cook until everything is heated through.

Kimchi is Korean fermented vegetables and a probiotic food with a wealth of antioxidants. Kimchi could improve your digestive health.

Slow Cooker Thai Cauliflower and Tofu

1 head of cauliflower
1 cup frozen cut green beans
1 cup frozen peas
½ cup chopped onion
2 T minced ginger
2T red thai curry paste
1 ½ cups vegetable broth
½ cup coconut milk (regular, not light)
¼ cup fresh basil, chopped
salt/ pepper to taste
1 pound extra firm tofu or cooked shrimp

Chop cauliflower into large florets and place in a slow cooker. Add green beans, peas, onion, and ginger. In a bowl combine broth and curry paste, stir until smooth. Pour mixture over vegetables . Cover and cook on high for 2 ½ hours. Stir in coconut milk and basil, season with salt and pepper. Serve over cubed tofu or cooked shrimp and as a veggie side dish without either.

Vegetable and Bean Chili

1 Tbs canola oil
3 cloves minced garlic
1 medium green pepper
½ cup hot salsa
1 medium red pepper
3 Tbs chili powder
1 small zucchini
1 Tbs cayenne pepper
1 small yellow squash
1 Tbs cumin
1 medium onion
1 Tbs oregano
1 cup dry red wine
15 oz canned corn , rinsed and drained
14.5 oz can diced tomatoes
5 dashes hot sauce
15 oz can of each- black, white, and red kidney beans , rinsed and drained
4.5 oz can of chopped green chili's
¼ tsp of each-salt and pepper
Chop all vegetables. Heat oil in a large sauce pan over medium-high heat. Add garlic and onion and cook until onions start to soften. Stir frequently so the garlic doesn't burn. Add the wine, tomatoes, and spices. Bring to a boil. Add beans and chili's. Bring to a boil, reduce heat and simmer for 30 minutes covered. Add all other ingredients and simmer for 30 minutes more, uncovered.

Vegetarian Chili (Microwave)- takes 18 minutes!

12 ounce package of Morningstar farms grillers recipe crumbles, 16 ounce bag of frozen onions and peppers, 15 ½ ounce can of black beans, 2 (14 ½ ounce) cans of diced tomatoes, 1 packet of McCormick hot chili seasoning mix.
Microwave the Morningstar crumbles and peppers and onions for 6 minutes. Drain and rinse beans. Add beans, tomatoes, and seasoning mix, stir. Microwave for 6 minutes, stir. Microwave for 6 minutes more.

The Veggie Burger Bar

Making your own custom veggie burgers is easy. You need four things:
1.Something to give the burgers volume (such as beans or mashed veggies)
2.Something to help them stick together ( such as eggs or grains)
3.Something to absorb liquid (such as grains and/or ground nuts or seeds)
4.Something to give them flavor ( such as herbs and spices)

Here are some ingredient ideas. Mix and match to get a recipe you enjoy.

Carrots, mushrooms, celery, red and green peppers, onions, leeks, summer and winter squash, avocado, sweet potatoes

Beans and Legumes
Lentils, black beans, black-eyed peas, pinto beans, green peas, yellow split peas, ckickpeas

Grains and Seeds
Corn or cornmeal, whole wheat bread crumbs, cooked brown or wild rice, cooked quinoa, cooked buckwheat, oats, grounds nuts such as walnuts or almonds (use sparingly), ground seeds such as sunflower or pumpkin (use sparingly), ground flax seed

Salt, pepper, fresh or dried herbs such as basil, oregano, sage, thyme, cilantro, parsley
Chopped green onions, minced garlic or garlic powder, fresh or dried ginger, chili powder or cumin, grated parmesan cheese, curry powder or paste, soy sauce, tomato paste, Worcestershire sauce, lemon juice, hot sauce and salsa

Putting it all together:
1, Shred, mash, or puree the veggies and/or beans using a food processor. Add flavorings.
2. Add 1-2 eggs, grains/seeds, and /or 2 tablespoons ground flax to bind the ingredients. Mix well, let sit a few minutes, them shape into patties.
3. To cook burgers, pop them onto an oiled grill , or bake them on a greased cookie sheet under your ovens broiler.

Lentil Sloppy Joes

1 cup brown lentils, 4 cups water, 1 large tomato, ½ red onion, 1 large garlic clove, 1 teaspoon seasoned salt, 1 teaspoon cumin, ¼ cup organic ketchup, 1 teaspoon paprika, ¼ teaspoon cayenne pepper

1.Combine lentils and water in a saucepan and place over med-high heat. Bring to a boil then reduce heat to low and simmer until tender.
2.In a blender, combine remaining ingredients and process until smooth.
3.Drain excess water from lentils and return to pot over medium heat. Add sauce from blender and cover. Bring to a simmer and reduce heat to low. Simmer 20 minutes. Add additional water if needed.