Tempeh Portobello Burgers

This was my first veggie burger, introduced to me by a vegan friend JS. To this day it has remained my favorite veggie burger recipe, and is so good that is has been know to convert non-mushroom eaters into portabello-burger eaters. Taken from this website.

Ingredients

2 8oz packages multigrain tempeh, cubed

1 large onion, diced

1/4 c olive oil

2-3 portabello mushrooms, finely diced

2 T balsamic vinegar

2 t dried basil

2 t dried rosemary
1/2 t dried thyme

1/4 t pepper

2 cloves garlic, minced

1/2 cup whole wheat flour

1/4 cup (or more) tamari/soy sauce

Instructions

1) Steam tempeh in a steamer basket for 15 minutes, then set aside to cool.

2) Saute onion and garlic in non-stick skillet for 3 minutes until softened.

3) Add mushrooms and saute an additional 3-5 minute, until the onions are lightly browned.

4) Add the vinegar and stir, and saute 2 more minutes.

5) Remove skillet from heat and set aside.  Crumble the steamed tempeh into a bowl and combine with the onion-mushroom combination and the spices, then stir well to combine.

6) Add flour, tamari, and 2 T olive oil to the mushroom mixture, and stir well to combine.

7) Chill the mixture for at least 30 minutes - it should hold it's own shape. (If it's too wet, you can add more flour.)
8) When you are ready to cook the burgers, form patties with 1/2 c of the mixture.  Heat a non-stick skillet to medium heat and fry in a shallow pool of oil until browned on each side, 3-4 minutes per side.

Herb Crepes with Goat Cheese Filling

Recipe from the New York Times.

Ingedients

2 large eggs
3/4 c milk
1/2 c water
4 oz (1c less 1T) flour
3T oil
3/4 t salt
2-3T finely chopped parsley and chives
butter for frying
3/4 c cottage cheese
6-8 oz goat cheese
3 T yogurt
3 c spinach, chopped into large pieces
salt and freshly ground pepper

Instructions

1) Blend milk, water, eggs, oil, and salt in blender on low speed.
2) Add flour and increase speed to high, blending for one minute.
3) Transfer to a bowl and chill, covered, for 1-2 hours.
4) Meanwhile, wilt the spinach in a frying pan or microwave, then squeeze out excess water in a colander or with a cheesecloth.
5) Make the filling by blending the cottage cheese, goat cheese, yogurt, salt, and pepper until smooth.
6) Transfer to a bowl, mix in the spinach, then cover and refrigerate until ready to use.
7) Heat a small-medium non-stick pan over medium heat, and brush lightly with butter.  You will know that the pan is at the right temperature when the butter sizzles and it is just about to smoke.
8) Ladle in 3-4 T of batter, and tilt/swirl the pan to distribute evenly.  Cook for about 1 minute, until you can easily loosen the edges with a spatula, then flip and cook on the other size for about 30 seconds.
9) On a plate, fill with goat cheese-spinach filling down the center, then fold to make a packet (to the shape of your choice)

This recipe is also delicious if the filled crepes are placed in a baking tray, covered with grated cheddar cheese, and baked at a high heat until the filling is warm and the cheese is melted.

Cream of Parsnip Soup

A good, hearty fall and winter soup.  The addition of honey makes for a nice and subtle sweet touch.

Ingredients

2 T butter
1 onion, finely diced
5 parsnips, peeled and diced
salt and pepper to taste
2 cups stock
1 T honey
2 bay leaves
pinch of cumin
pinch of cayenne (optional)
1 c cream

Instructions

1) Heat butter in soup pot over medium heat, and cook onion until soft and transparent.
2) Add parsnips with a little salt and pepper, and cook for 4-5 minutes.
3) Add stock, honey and bay leaves, bring to a boil, then reduce to a simmer.  Cook gently for 25 minutes until the parsnips are soft. Add spices, if you want.
4) Discard the bay leaves, combine with cream, and puree until smooth.

Thai Mushroom-Coconut Soup

This is a variation on a Thai classic known as Tom-Kha-Gai.  For a vegetarian version, you can use mushrooms alone or add tempeh or quorn pieces (sauteed lightly in oil.)

Ingredients

1 can coconut milk
2 c broth
1" piece ginger (or galangal if you have it), thinly sliced
2 stalks lemon grass (dried is okay), chopped into chunks
4 kaffir lime leaves
1 pound mushrooms, sliced
juice of 2-3 limes
3-4 T fish sauce
2 T brown sugar
1 large green onion, sliced
1/4 c coriander, chopped

Instructions

1) Heat coconut milk and broth, and bring to a simmer.
2) Add ginger, lemon grass, and kaffir lime leaves.  Simmer for 10 minutes.
3) Add mushrooms and cook for 5 minutes.
4) Add lime juice, fish sauce, and brown sugar and remove from heat.
Serve with coriander and green onion.

Greek Baked Lima Beans and Spinach

This recipe comes from the New York Times, and is a healthy and flavorful dish.

Ingredients

2 cans lima beans, drained well
2 T olive oil
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/4 c fresh dill, chopped
1 T chives, snipped
1/2 c feta, crumbled
1 c vegetable broth

Instructions

1) Lightly oil a large baking dish, scatter with drained beans, and cover with ~1 cup of broth.
2) Preheat oven to 350F.  Wilt spinach in the microwave (Place in a large glass dish with a small amount of water at the bottom, and microwave on high.)  After wilting, squeeze out as much excess water as possible.
3) Over medium high heat, fry garlic in 1 T oil for 30 seconds.  Then add spinach, dill and chives, and stir until combined, about 1 minute.  Remove from heat and season with salt and pepper.
4) Spread spinach over beans, sprinkle with feta, then drizzle with remaining 1 T olive oil.
5) Bake 30 minutes until sizzling.  Serve warm or cold.

Coconut Red Lentil Soup

This is a hearty coconut-flavored lentil soup from 101 Cookbooks, with a surprising addition of raisins.  

Ingredients

1 c yellow split peas
1 c red split lentils
7 c water
1 carrot, diced
2 T fresh ginger, grated
2 T high-quality curry powder
2 T butter
8 scallions, sliced thinly
1/3 c raisins
1/3 c tomato paste
1 14-oz can coconut milk
2 t salt
cilantro for garnish

Instructions

1) Rinse the lentils and split peas until the water runs clear.  Place them in a large pot, cover with water, and bring to a boil.
2) Reduce heat and add the carrot and 1/4 of the ginger.  Cover and simmer for 30-40 minutes, until the split peas are soft.
3) As the lentils/split peas cook, heat the butter in a skillet, add the green onions, remaining ginger, and raisins, stirring constantly.
4) Add the tomato paste and curry powder and saute for another minute or two.
5) Combine with the coconut milk, and add to the simmering lentils/split peas.
6) Simmer the mixture, uncovered, for about 20 minutes, adding more water if necessary.
7) Garnish with chopped cilantro.

Walnut Miso Noodles

From 101 Cookbooks, this is a tasty and simple asian-inspired pasta dish.

Ingredients

250g pasta (any kind, although I prefer spirals)
1 head broccoli, chopped into florets (you can substitute any green vegetable here)
1/2 cup walnuts, chopped
1/4 cup olive oil
1 glove garlic, minced/pressed
2 T miso paste
2 T white wine vinegar
1.5 t honey
1/4 c warm water (or more)
salt to taste
green onions and extra walnuts for garnish

Instructions

1) Bring a large pot of salted water to boil.  Cook pasta according to directions until al-dente, and about 30 seconds before the pasta is done, throw in the broccoli.  After 30 seconds, drain immediately.
2) While the pasta is cooking, toast the walnuts.
3) To make the sauce, combine walnuts, olive oil, garlic, miso paste, vinegar, and honey, and mix with a food processor/hand blender until smooth.
4) Add the warm water until the sauce is the consistency of heavy cream (slightly thicker is also okay).
5) Toss the pasta and broccoli with the sauce until evenly coated.
6) Garnish with sliced green onions and extra walnuts.