White Bean and Greens Burger

The longer I cook, the more it takes to impress me, which is probably the reason the posts on this blog have gotten fewer and fewer. With over 800 posts (!!) there is not that much new for me to write about, but I keep trying. So this one was a real shocker for me.

Who would have thought that white beans, garlic and sauteed greens could taste so good?! This burger came together out of a need to use up what was in the fridge, but now I go out of my way to make it. I am still a bit dumbfounded.

Any greens will do - my first go was with steamed radish greens - and whether you make your beans from scratch and add in some cloves of garlic when you cook the beans or use bean from a can, this burger is still great. It might be the chipotle mayo that brings it all together, but whatever the reason, this burger is better than the sum of its parts!

Walnut Chickpea Tacos

If you look around the blogosphere, there are plenty of interesting non-meat options for making tacos. Really, you can put just about anything in a corn tortilla and call it a taco! But these from Vegan Richa really intrigued me.

Vegan Richa made quesadillas with them but the idea of walnut chick pea fillings for tacos sounded like a winner. Yes, yes it was! Simple, fast, delicious. Can you beat that? Never! 

If you don't have ancho chili powder, use some sweet paprika and a little cayenne, but not too much unless you really like heat!

Blue Corn Sopes with Refried Beans and Cheese

Sopes are another one of those Mexican comfort foods that so many people have yet to add to their repertoire let alone try just because they haven't become as ubiquitous as tacos or burritos. But really, they are equally versatile and delicious.

Here in northern Humboldt we are lucky enough to have a local purveyor of great masa - yellow and blue (Bien Padre, AKA Mala Madre according to my hubby), so I scooped up some blue masa to make these tasty morsels. Like Gorditas or homemade corn tortillas, you simply add water and salt to masa and let it sit; then you shape it and fry it as needed.

Making the dough is about trial and error - you don't want it too wet or too dry, and letting it sit for at least 15 minutes helps to allow the masa absorb the water. I simply dump some masa into a bowl - about 1 1/2 cups for about 3-4 sopes each - add about 1 cup of water and about 1/2 teaspoon of salt and let it sit while I'm getting the toppings ready. Then I check the dough and see if it needs a little more water or a little more masa. It should hold together when you make a ball and flatten it slightly; if it sticks to your hands, it needs just a little more masa. Conversely, if it's dry add a little more water. After a few trys you will see how it works best.

These were a brunch meal so it was a simple topping of refried beans, shredded cheese (ricotta salata, so similar to Mexican cotija) and some salsa and guacamole. Really, how can you go wrong!

Huevos Rancheros

Growing up on the East Coast in the 1970s huevos rancheros were not a part of my world. They were never on menus and it wasn't until at least 2009 that I became aware of their existence, after moving to California of course. Native Californians (my husband in particular) truly do not believe me. Honest to god truth!

While fried eggs have been very low on my totem pole - childhood trauma, no need for explanations - getting over food ickies is high on my list, so I made huevos rancheros.

They were good, they were great! Life became more interesting and I conquered a fear! So now they make a regular rotation on our weekend brunches. Good thing because they are quick, easy and tasty.

A friend of hubby - Hi Luciano! - pours the beans and salsa on top of the eggs as they cook to make an even more delightful concoction. It seems to work best with individual pans for each serving.

Sweet and Spicy Asian Tempeh Balls with Rice Cakes

Ever wonder what to do with leftover sushi rice? It's something that has gnawed at me. Sure, you can make another sushi roll with cobbled together items from the frig, but next day rice is just kind of hard and crunchy and not in a good way.

Knowing intuitively that I was not the only cook who had faced this conundrum, I googled my query and found the answer. Rice cakes! So simple to add a little flour and form into cakes and boom, repurposed, day-old sushi rice! Adding these tempeh balls with a sauce rounded out my meal. Easy Peasy!

Don't be scared off by the long list of ingredients, you can easily use a store bought Asian-style marinade; I'm just lazy and make sauces based on what's in my pantry. Use what you've got, make it easy on yourself!

Vegetarian Breakfast Sausage - DIY Pantry

Breakfast sausage is one of those faux meat items that I have begrudgingly bought in a package. My boyfriend's kids like it, I like it, he likes it. So hard to break that taste habit! But, being stubborn and an avid DIYer, I decided to break this cycle and make my own.

Wow, can I just say wow! Tooting your own horn is kind of declasse, but these were delicious! And great texture (always the tricky thing with homemade faux meat). We definitely preferred them sliced and fried in rounds or make them as skinny as possible, otherwise the insides don't get as warm nor crispy, the best part!

While I labeled this as "DIY Pantry", trust me when I tell you that they will not last long in the pantry! Yes, you can freeze them but really, everyone will gobble them up, no matter how many times you double and triple the recipe!

Oh, and the kicker? They're gluten free. Yes, really, truly, and delicious! They are actually healthy for you, packed with beans, oatmeal and quinoa. Whoodda thunk it?!

Urad Dal Makhani

It's funny how cooking experiments go. The first time I made my beau dal with black lentils, AKA urad dal, it was a disaster. He could barely finish the plate, one of the few total flops in my cooking career with him. I was not going to let that happen a second time!

So I read carefully through many urad dal recipes (the uncooked dal was in the house, I wasn't going to waste it), and found Urad Dal Makhani, "Punjab truck stop food" as Lisa's Vegetarian Kitchen noted, and it was a done deal. My beau lovvvvvved it. "Simple yet delicious and so satisfying." I asked him to say it again for the recording (just kidding!) But this is really one for regular rotation if you make dals. Even the teenager who doesn't like too much spice gobbled down leftovers!

I left out the traditional kidney beans because they don't agree with my digestion, but add them back in if you are a fan!

Foul - Moroccan Fava Beans

Foul - pronounced like "fool" is a traditional fava bean dish of North Africa. Also called Ful, I've seen it in Moroccan restaurants and if you search the web you'll see it listed as Egyptian. No matter what country claims it, prepare yourself for a hearty, delicious dish made with those magical legumes, fava beans!

Foul is made with dried beans, not the fresh, so it's easy to make it year round. Like so many Mediterranean cuisines, this dish makes the most of basic ingredients and not too many: cumin, lemon, parsley, tomatoes and beans. It's a shockingly great combination. I simply gilded the lily with the feta and olives, but certainly not traditional.

We ate this along with some Swiss Chard sauteed with garlic, coriander and smoked paprika and a dash of balsamic vinegar, which was fantastically good but the photo was not, so it's not yet featured on the blog. But it will definitely be making a future appearance, so look for it. To round it all out, muhammara, some homemade naan, feta and olives completed our meal. It was a Moroccan tapas of sort, and made us pretty happy!

Breakfast Nachos

Breakfast nachos...why didn't I think of this sooner! It's huevos rancheros with crisp chips on the side instead of buried beneath all of the goodies.

And it's amazingly delicious!

Unlike true nachos, these are not smothered in cheese but definitely heavy on the protein side, with both refried beans and scrambled eggs. The sprinkling of grated cheese is more for texture than heavy nacho-ness, but it brings the dish together. The only ingredient I probably would have added, but didn't have it on hand, would be pickled jalapeno slices. Oh well, guess I'll have to make it again!

Make sure the chips you use are the best. Here in California we are lucky enough to be able to buy Have'a Chips which are made with soy sauce and lime juice and are outta this world good! It makes a difference, so don't skimp on the chips!

Quinoa Mushroom Burgers

Although I have noted in the past that I am not totally enamored of quinoa, I do still like to find fun ways to use it and not simply as a bowl to cradle some sauteed vegetables. Here I transform it into a burger with the help of some refried beans and mushrooms.

I'll admit that this is much easier to make with leftovers (of quinoa and refried beans), and that is exactly how I ended up creating it the first time around. But it was so good, that I have made it several times since, so it's worth the effort!

These are delicate beings that cook best when the mixture is at room temperature. So if you happen to make them ahead of time make sure you bring them out of the refrigerator for at least 30 minutes prior to frying.

Beet Burger Sliders with Chipotle Mayo and Avocado

Perspective is a funny thing. Like the photo above. It looks like a normal size burger on a regular size plate, but it's not. It's a slider, about 2 inches across with a tiny plate, all sitting on a table that is a mirror. So the plate appears to be floating in the trees...

And I was really excited about these burgers since the vegan world was all abuzz about them about a year ago. Turns out, perspective or hype is all relative. While these burgers tasted pretty good, they weren't as good as I would have liked. A little too beety for me and I love beets. The search for the perfect homemade, gluten free, burger continues, but this one may be exactly what you're looking for. It's all relative!

I found this burger bun recipe which was great and I highly recommend it. I followed the directions to a T which meant making small buns and from the comments, it appears that the buns would need to cook longer if you make larger buns. Just keep an eye on them, checking every couple of minutes until they are browned on top to your satisfaction.

Incidently, I used cold leftover burgers as crumbles in a salad with a creamy dressing and they were super delicious!

Raw Chick Pea Parmesan

I did it! Finally, here's a raw entree, and it's my own recipe (pats on back!)

In gearing up to be more comfortable in making some raw food entrees I have been reading lots of cookbooks and blogs, and honestly was getting frustrated by the lack of creativity. Other than creative procedures for making wraps, breads or crackers, the food itself was not that inspiring. So I decided to look at my own food and rawify it and presto! Chick pea parmesan! This debuted at a recent dinner party and it was the star of the show

After reading lots of blogs, I realize that not everyone has a dehydrator and if you want the food to be live and full of the natural enzymes, you really need to prepare these patties using a dehydrator. So apologies in advance, but it's a necessary appliance for this meal. Of course, you could make the Vegan Version or the Meat Version. However you do it, make something parmesan, it's delicious!

Chick Pea Flatbread with Fava Puree and Kale

Once you discover the deliciousness and simplicity of this flatbread, you'll understand why its is used all over Mediterranean cuisines - Italy, France, Gibraltar, Morocco - as well as India, where I first ate it as a pancake. It's quick, easy and so tasty plain or topped with your favorite vegetables, spreads, or simply olive oil and dried herbs.

Known as farinata in Italy, it is often topped with whatever leftover cooked vegetables are sitting in the refrigerator from the last meal. Since that is always the case in my kitchen, this presents the ideal way to use up those odds and ends for a perfect lunch or light dinner.

For this version I took advantage of the bumper crop of fava beans at my local farmers market to make a simple rosemary fava bean puree. But sweet peas would be equally good as a substitute. In keeping with the pantry nature of this dish, I've eaten it with sauteed onions and steamed broccoli as the topping as well.

Another great upside to this flatbread is that it is of course gluten-free and packed with protein. While I have yet to test-drive it with children, the creamy mouthfeel of the bread will probably be a winner if you can get the vegetables past their lips!

Tortilla Soup

Tomatoes and corn are defining ingredients in Mexican cooking and they come together perfectly in the deceptively simple and delicious tortilla soup. Using a few Mexican specific ingredients - fresh serrano chiles, canned diced chiles and a smoky chipotle chile - creates a complexly flavored soup that you can make in less than 30 minutes. Add avocado, cilantro, and the crunch of corn chips and it's a party in your mouth!

If you have canned tomatoes, chiles, and chick peas in you pantry, then this is super quick meal that comes together in minutes! Add your favorite salad and some extra chips and you have a full meal that is healthy but tastes decadent. Don't skimp on the garnishes, they really make the soup!

Tortilla Soup
(serves 4)

1/2 onion, minced
1 stalk celery, minced
2 cloves garlic, minced
1 small can diced green chiles
2 cups canned tomatoes
2 fresh serrano peppers, minced
1 chipotle in adobo (without the sauce)
1/2 cup cooked chick peas
1 1/2 tablespoons cumin
1 tablespoon dried oregano
salt
pepper
5 corn chips plus more for garnish
1/2 avocado, cubed
cilantro, minced

Saute onion, garlic, serranos and canned chiles in olive oil until translucent. Add celery, chipotle, and cumin and cook another 4-5 minutes until vegetables begin to stick to the pan. Add tomatoes, chick peas, and oregano and bring to boil. Reduce to simmer and cook for 15 minutes until well melded. Add 5 chips, broken up, and cook another 5 minutes to soften chips. Remove from heat and allow to cool for a few minutes. Add in 1 tablespoon minced cilantro and then puree in batches in a blender or use a hand held blender. Season with salt and pepper and garnish with corn chips, avocado and more cilantro if you like.

Hugs!

Recipes currently inspiring me:

Spinach and Feta Casserole at Cinnamon Spice & Everything Nice
Gingerbread Biscotti at Flavors of the Sun
Raw Brownie Bottomed Cheesecake at Spa Bettie

Moroccan Lentil Stew over Couscous - Farewell to PPN

If you scan my labels on my blog, you'll notice that Moroccan dishes are up there with my other favorite types of cuisine - Asian, Mexican - only beat by Italian (kind of hard to compete with that!) When Joanne of Eats Well With Others posted her version of a Moroccan Lentil Stew I knew that my version would soon follow.

A huge fan of Harissa, Preserved Lemons, and Pomegranate Molasses, all of those fun DIY Pantry ingredients found their way into my version. I served this over couscous, naturally, and perfectly it fit as my final offering and tribute to Presto Pasta Nights.

Presto Pasta Nights was my introduction to blog events and the one that has most enriched my life. Not only did I host it six times but many of the bloggers that I met through PPN are now my favorites as well as being part of my virtual blogging community. I can't remember how I first came across PPN but my blog and my food repertoire has grown so much because of the following blogs:

Once Upon a Feast
Chaya's Comfy Cook now Bizzy Bakes
Chez Cayenne
Cinnamon Spice & Everything Nice
Closet Cooking
Cook Almost Anything
Eats Well With Others
Food Hunter's Guide to Cuisine
Honey From Rock
More Than Burnt Toast
Sidewalk Shoes
Thyme for Cooking

Thank you to everyone for sharing your passion, food and energy with us all, how lucky we are! And thanks most of all to Ruth of Once Upon A Feast. Here's to so much more great food to come!

Chickpea Cutlets with Cashew Parmesan Sauce

Despite my seriously Scandanavian name, I grew up surrounded by Italians - 'Eyetalans in their parlance, and Sicilian at that. Lots and lots and lots of red sauce! My first job was a mom and pop restaurant where I was first introduced to pizza, calzones and scacciatas. That is also where I first discovered breaded, baked goodies called "parmesan" - everything from mozzarella to eggplant and plenty of meat as well. Truly, there is so little that is better than breaded food, slathered in good red sauce and topped in cheese (wait, isn't that a pizza? Just about, I rest my case!)

When first I spied Isa Chandra's Chickpea Cutlets my first thought was, "Vegan Parmesan!" And so that is what I made, and they were good, and my mother, a happy carnivore, will never be the same again, thank you Isa Chandra!

Actually, my pride at restraining myself until the middle of Vegan MoFo before using one of the Vegan Goddess' recipes is quite full to bursting, so pats on the back are all around. All I can say is if you haven't tried these patties yet, what are you waiting for? Smother them in mushroom gravy, make a burger out of them or crumble them on your Cesar Salad (brilliant idea!) but make them now!

The recipe is for a "double batch" which makes 8 good size patties, but next time I will double that, because these are the best thing to have in your freezer when you get the lazies and just don't want to face cooking (which never happens, ever! right?!)

In keeping with my theme of DIY Pantry, I used my own very simple homemade tomato sauce, which can be found here.

ChickPea Cutlets with Cashew Parmesan Sauce
(Serves 4) 

4 chickpea cutlets (recipe from Veganomicon, also on Post Punk Kitchen) 
1 batch tomato sauce (DIY Pantry)

Parmesan Cashew Sauce
2 cups cashews, soaked at least 6 hours
3 tablespoons plant milk (I used almond)
2 tablespoons nooch
2 teaspoons light miso
1 teaspoon salt
pepper to taste

Puree cashews with all ingredients in sauce until smooth and pourable, but thicker than pancake batter. Heat tomato sauce if not making it fresh, and spoon over freshly fried cutlets (or warm them in a toaster oven until hot in the middle). Spoon parmesan sauce over red sauced cutlets and sprinkle with fresh oregano if desired.

Hugs!

Recipes currently inspiring me:

Homemade Wheat Thins at Smitten Kitchen
Vegetarian Stuffed Grape Leaves at An Edible Mosaic
Mexican Green Rice at Simply Recipes 

Fakin' Bacon - DIY Pantry

If you had told me a couple of years ago that I would love eating a faux meat made with buckwheat and adzuki beans I would have laughed you out of the country! Seasoned pork is what made me fall off the vegetarian wagon five years ago in addition to frustration with all of the unpronounceable ingredients in packaged fake meats. Making my own was a disaster, so I succumbed to eating the real thing. 

But the vegan revolution of the past couple of years has altered my life forever.

This is day one of VeganMoFo! Let's all do a happy dance!

Nearly two years ago when The Ordinary Vegetarian posted this vegan bacon recipe I tucked it away in my to do file, but wasn't sure I was going to actually try it while I was still an omnivore. But as a returning vegetarian well on my way to veganism, I wanted to see if it really was easy and delicious as Sarah claimed. Happy to report it is!

Jicama, Corn and Herb Salad

Do you know jicama? If not, allow me to introduce you to one of the more curiouser root vegetables that you have yet to meet. Native to Mexico it has migrated to the far East and has been described as a cross between a potato and a water chestnut. Sweet and crunchy, starchy and crisp, it pairs really well with citrus, especially lime, and a pinch of chili powder like cayenne really brings it to life.

Individual jicama are usually fairly large, so ask your produce clerk to cut it in half for you. Chock full of vitamin C, A and B - belying the myth that only green veggies are healthy - you will probably only find it in special stores (Latino, Carribbean, Asian) if you are not living in Southern California.

"Pigs in the Blanket" with Vegan Merguez Sausage

One of my favorite food memories of my childhood revolved around when my parents would throw Bridge parties (the trick-taking card-game). The next morning my sisters and I would race downstairs to feast on the leftover nibbles from the party - assorted cheeses, mixed salted nuts - and if we were really lucky a leftover "pig in the blanket." What is that you may ask? Pigs in the blanket are '70s haute hors d'oeuvres whereby mini smoked sausages were wrapped in puff pastry (most likely Pilsbury crescent dough) and baked with the little edges sticking out. For kids they were almost better than candy!

Fast forward several decades and fond memories of those morning feasts led me to recreate that fun with my DIY vegan merguez sausages. Sure, I could have used puff pastry but with homemade tortillas in the house and my lazy-cooking bone screaming at me, tortillas it was. Although these were an inventive way to use the merguez I had recently made, you could easily buy vegan sausages at your favorite natural food store and do the same.

Merguez Sausage (Vegan) - DIY Pantry

Take a gander at that photo above, kind of eye catching, right? Not for its photographic qualities but for its meat-like qualities. Folks, what you see before you is a vegan, gluten-free, homemade sausage. This is the stuff of dreams, at least mine! It has the chewy texture of real meat without the gummy-ness of gluten based, vegan sausages. And such flavor! Even eaten cold, my omnivore friends pronounced it delicious!

And while I'm crowing about the look, feel and taste of this beauty, let me give myself one more pat on the back because this is my own recipe! After discovering the steaming technique for making vegan sausages with beans and vital wheat gluten that apparently took the vegan world by storm in 2011, I made a recipe but didn't follow the directions very well and ended up with super gummy, overly glutenous sausages that nearly destroyed my intestines. So I went tooling around the web looking for a recipe without gluten. I found a variety of them, but none of them looked very promising. Putting on my thinking cap I pondered how to substitute ingredients that would mimic what vital wheat gluten does.