Black & White Burger

In my pursuit of all things delicious, I am yearning for a solid veggie burger recipe. I have done black bean burgers before with minor success. They have all tasted great, but consistency wise fall below where I would like. Perusing the internet for some inspiration, I came across these from namelymarly.com. I find it quite nice that there is a never ending source of vegetarian/tasty/pretty/yummy/healthy blogs out there. I could literally spend all my time searching for new things to make!

I'd give these a good thumbs up, although I need to probably try them sticking exactly to the recipe. I still have problems with measuring, I'm a guesstimater you see. And frankly, I'm okay with it....it just proves difficult when trying to then reproduce my dishes on paper. Another fun fact about me: I will use the least amount of dishes and utensils possible when cooking and baking. So for this, when it called to put grind up some of the beans in a food processor, I wasn't exactly feelin' it. The parts were still in my dish rack from being used and washed earlier in the day. So I nixed that step. It may be the missing link between my pretty good patties with okay consistency and awesome patties with consistency that melts your face off. All in all, these had great flavor. They have already been eaten as left overs in the form of a wrap with veggies and simply heated up with a little sour cream on top(I wasn't feeling so hot yesterday but knew I could use a little protein).

FYI, this burger went on homemade ciabatta rolls. Yeah, that's right. I went there. A little time consuming but sooooooo worth it. And way cheaper than you would buy them for. I'll get that posted today too.

INGREDIENTS:
1 can black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 small onion, chopped
1 cup cooked brown rice
3 tbls flour
1 tbls lemon juice
1 teas salt
1 tbls chili powder
1/2 cup cornmeal
olive oil
salt and pepper

*Place half the beans and onion in food processor, pulse until coarse ground.
*Mash the rest of the beans in a bowl. Add back in the other beans, rice, flour, lemon juice, chili powder, and salt. Stir to combine. Add cornmeal and stir again. Let it sit for about 10 minutes. If its still to wet, add in some more cornmeal.
*Shape dough into 6 patties.
*Heat a splash of olive oil in a skillet over medium-high heat. When hot, place in patties and cook about 5 minutes on each side. Keep patties hot in a 250 degree oven for about 10-20 minutes, while the rest of the patties cook.
*Enjoy!

Butternut Squash Risotto with Asparagus

Last nights dinner was a home run. I'm not even going to mess around telling you all the little things about this dish, trying to persuade you of how awesome it is. It needs no real introduction. A couple hours after dinner as Al and I were chillin' on the couch, he started to talk about the risotto. He said something to the effect of: if I were offered a bowl of ice cream, even my favorite flavor, or another bowl of that risotto....I'd choose the risotto. That says it all folks.

Learning more fun facts about me: I don't drink. This is a choice that has evolved from, in my teenage years...it's wrong, to my early twenties...I can't stand the smell, to today...I don't really see the point and don't really have any desire to. Al has an affection towards scotch. He's not all that into drinking but once in a blue moon he'll break out one of the double old fashion glasses and sip a bit.

Why am I talking about drinking? Well you see, in cooking, there are often times when a recipe calls for wine. Found often in things like cream sauces or in instances when you need to deglaze the pan. Couple the fact that we don't drink wine with me not really having the desire to have some in the house simply for cooking not knowing when and if I'll use it and you'll find we never have it. Last night when preparing to make the risotto-which called for dry white wine-I found the alternative! This person suggested that you water down a bit of juice and use a splash of vinegar. Fun fact, I have all those things!! So instead of the 1/2 cup of dry white wine that this recipe called for...I used 1/4 cup water, 1/4 cup apple juice, and a splash of apple cider vinegar. Worked great for this dish! And now I have a go to for those instances. Rather than finding a whole new recipe like I have been.

INGREDIENTS:
1 small/medium butternut squash, chopped 1/4" pieces
7 cups broth(veg or chicken) divided
4 tbls butter divided
2 teas dried sage
1 medium onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine(or sub 1/4 juice, 1/4 water, splash vinegar)
1/4 cup grated parmesan
2 strips bacon
1 bunch asparagus, ends trimmed
olive oil
salt and pepper

*In a medium stock pot, simmer the squash pieces in 1 to 2 cups of broth until tender, about 7-8 minutes. Strain liquid from squash and place the squash in a bowl and set aside. Add the rest of the broth to the pot with remaining liquid and keep at a low simmer.
*In a large stock pot, over medium heat, melt 3 tbls of the butter. Sprinkle in sage and let it wake up for a couple minutes. Add in the onion and cook until the onion is translucent, 5 minutes. Stir in the wine, and let it be absorbed before adding any broth. Might need to turn down the temp a bit, medium to medium-low.
*Add hot broth in batches, 1/2 - 2/3 cups at a time. Making sure the liquid is still being absorbed. Repeat this until all the broth is added. This process should talk about half an hour.
*While broth is being added, fry up the bacon until crisp. Remove from heat and chop into small pieces, mix in with squash you previously set aside.
*About 10 minutes before risotto is ready, drizzle olive oil over asparagus. Salt and pepper to taste. Grill on a george foreman, takes about 7 minutes.
*Once all liquid is used and absorbed into rice, add in the squash, bacon, and parmesan cheese. Stir in until well combined. After about 5 minutes add in the last tbls of butter. Once everything is melted and heated through plate up with asparagus on top. Top with parmesan cheese if desired.
*Enjoy!

Chicken Pot Pie

This one goes back a couple weeks. Had some friends and their kids over and I thought what better dish than a pot pie! And what's better than individual pot pies!! Not much really. Especially since its been getting colder and colder, which means I desire to be cozier and cozier. It was a hit. Each one of these little pies was creamy goodness on the inside and flaky tasty on top. I just used crescent roll dough for the top, didn't mess with dough all around. This was overall a lot easier than I had presumed it to be. I was even told, by one of our guests that it was the best pot pie they had ever had. I'll take it!

FUN FACT:
For the life of me I cannot remember how I made these. So, perhaps when I get a second go 'round at them I'll be a little bit quicker to post. For now, just enjoy the picture and know that they were awesome.

Quinoa Tostadas

Today I am thankful for organization. Now, this thankful moment I'm having is two fold. I'm thankful for having an organized room, things put in their place, everything neat and tidy. When and if that happens-I love it! Its effort but such a weight off when all is said and done. Secondly, I'm thankful for event type things that are organized. When you have a group of people that are doing something, going somewhere, all pitching in on something...when things run smooth that my friends is a blessing. Because so often there are bumps along the way. So here's to being organized, getting organized or aspiring towards organization.

Okay, so for those who have come here a time or two, remember the Quinoa Stuffed Peppers? Well this is using the base of that! We fell head over heals for the filling to those peppers and this is the second go-'round that couldn't come any sooner. This time I went the route of a tostada. I bought some small corn tortillas which I baked in the oven till crispy, saving some calories from going the frying in oil route. The assembly line went as follows: crispy tostada, slathered with refried beans(from a can, I wasn't that ambitious tonight), sprinkled with lettuce, covered in the quinoa mix, and topped with a few slices of avocado. YUM! The crispy tortilla really did the trick. All in all, a great use for this. Four thumbs up from the Reich's.

Six Veggie Stir-Fry

Lets just say, I'm writing this with remnants of this meal in my mouth and I'm contemplating not brushing my teeth for a couple days. I make stir-fry type dishes about once a week. Its fun to experiment with the basic concept of a stir-fry and make it different each time. Broccoli is a must. Peppers...always. The rest really depends on what looked tasty when I got the groceries last. Also, I finally remembered to get some chinese five spice seasoning...and I'm glad I did. Its a simple mix of a few spices...five, go figure. But the levels of flavor are complex and satisfying. Worth a purchase if you plan on making chinese food regularly. Anyways, here's my latest meal...hope it's inspiring you to try something new perhaps!

INGREDIENTS:
sesame oil
1/2 onion, chopped
4 cloves garlic, minced
1 tbls crushed red pepper
8 stalks of asparagus, chopped
3 carrots, peeled and chopped
1 bell pepper, chopped
1 large head of broccoli, chopped
1 tbls chinese five spice
3 tbls lite soy sauce
2 tbls hoisin sauce
3 cups of spinach

*In a skillet, heat up oil over medium heat. Add onion, garlic, and crushed red pepper. Cook for 3 mins.  Then add in veggies, except for the spinach, and work in, getting all the veggies covered in a bit of oil. cook for about 5 mins.
*Put in the five spice, soy sauce, and hoisin. Make sure all veggies are again, covered in the sauce. Cook for another couple minutes. When veggies reach desired tenderness, throw in the spinach. Stir until it wilts. Serve with brown rice.

Turkey Tamale Pie

Yesterday I mentioned how I enjoy spending time searching for edible inspiration...err, inspiration for edibles. Either way, its fun! There is so much out there! Another one of my sources is, dun dun dun...the Rachel Ray Show. Most of my days are currently spent home bound, and a giant portion in front of the computer. Doing photo edits, developing my website, searching for recipes, watching last nights episode of the biggest loser that I missed...you get the idea. In being home, during what some would call "daytime" I have also tuned into to daytime programming from time to time. And I love watching the Rachel Ray Show for the recipes! Most of which I alter, but that's another story. Cause this recipe I followed (almost) to a T. Any excuse to use my cast-iron skillet is also something I jump at. Plus, one word: polenta! We loved it, Al of course went back for seconds. Leftovers...tons! One of the changes I made was I didn't have any beer, so deglazing the pan didn't exactly happen. And I didn't have tomato sauce I only had diced. So...anyways, we enjoyed it. Here is the way I did it, you can check out the link for what was on the show.

INGREDIENTS:
2 tbls olive oil
2 lbs ground turkey
2 hot chili peppers, chopped
2 bell peppers, chopped
1 onion, chopped
3 cloves garlic, minced
salt & pepper
1 tbls ground cumin
1 tbls ground coriander
2 ancho chili peppers in adobo sauce, chopped fine
2 tbls cider vinegar
2 tbls brown sugar
2 tbls worcestershire sauce
1 14 oz can diced tomatoes
1 14 oz can chicken stock
1 cup almond breeze
1 cup polenta
1 tbls honey
1 cup shredded mozzarella

*Heat oil in a cast-iron or large skillet. Brown the turkey and then add in peppers, more peppers, onion, garlic, s&p, cumin, coriander, and chilies. Stir occasionally and cook for 10 min, until the peppers and onions are soft.
*Stir in vinegar, sugar, worcestershire sauce, and tomatoes. Simmer to thicken, 5 to 10 min.
*Preheat broiler and then in a sauce pot, bring the chicken stock and "milk" to a boil. Add in the polenta and stir in constantly for 2 or 3 mins, until it has thickened up. Add honey and mix well.
*Spread polenta over the turkey to about an inch from the edge. Top with cheese and throw under a pre-heated broiler until golden brown.

Quinoa Stuffed Peppers

Oh. My. Good food! So I'm not a mom yet, but I know I'm going to be one of those moms who quietly hides veggies in food unannounced to the little mouths that will eat it. That is unless they come out like their mama, aka veggie loving! This is seriously a dish that is jam packed with awesomeness. In my pursuit of all things nummy, I scour the web and the growing stack of cookbooks I have for ideas. This one caught my eye and my taste buds wanted at it! I've made stuffed peppers before, but this one takes the cake. The combination of everything in it seriously wanders close to the line of perfection. I used poblano peppers this time, I might try good old bell peppers next time...its just hard when they're so expensive. Not to mention I got some mighty good sized poblanos this week. On a spicy scale from 1-10 this ranks at a "I noticed there was something there". But we love ourselves some spice here at the Reich household. (So we topped it with a little chopped jalapeno!) We ended up with extra filling, I only had 3 peppers, so I'm freezing it to use for a burrito filling the next time we are in need of an insta-meal. And like I said before, check out all the great super foods packed into these delicious peppers...

INGREDIENTS:

4 or 5 peppers(poblano or bell)
2 tbls olive oil
1 onion, chopped
2 tbls chili powder
1 tbls cumin
1 teas oregano
2 cloves garlic, minced
a generous handful of spinach
1 28 oz can diced tomatoes, drained
1 can black beans, rinsed and drained
3/4 cup uncooked quinoa
1 cup frozen corn
1 large carrot, grated
1 1/2 cups water
1 cup shredded cheese
salt & pepper

*Heat oil in a large pot, over medium-high. Add in the onion and cook for 5 mins. Then add the chili powder, cumin, oregano, and garlic and saute for about a minute.
*Toss in the spinach and tomatoes, cook off some of the extra liquids for 5 mins. Then add in the black beans, quinoa, corn, carrots, and water. Bring to a boil then reduce to a medium to medium-low heat. Simmer for about 20 mins or until the quinoa is cooked.
*Stir in the cheese and s&p.
*Take your peppers and cut them in half from top to bottom. Strip out the seeds and ribs. Stuff with the hot quinoa mix. Place in a baking dish with tinfoil tented over the top. Put in a 375 degree oven for 30-35 mins.
*Remove tinfoil and top with a little bit of extra cheese, place back in the oven for another 5 mins. Serve and enjoy to your little hearts content!

Chunky Chili

I want to start out with a confession. I am sad to say the vegan diet was broke a meal short of a full week. ::sigh:: We ended up eating with family yesterday and we ended up eating....chinese. I can't bat an eye at mongolian beef without desiring all of its saucy-ness. Unashamed we dined and chatted and enjoyed ourselves. Really enjoyed ourselves, and by that I mean went back for seconds. Uffda, now that that's off my chest I can move on.

To tonights main dish, er just dish. Chili! And since the above mentioned relapse happened, I thought it appropriate to jump back in with an "almost" vegan dinner. You're probably thinking....its either vegan, or its not. This would fall under the category of vegetarian not vegan simply because the meat crumbles that I used are alas, not vegan. They contain egg product.......or something, and milk too I believe. Anyways, I just about doubled this recipe by adding in more beans and veggies and tomatoes because left over chili is as good as just made chili-if not better. So this makes a TON of chili. For reals. We found this recipe to be absolutely terrific and enjoyed every bite of our obscenely large bowls.

 INGREDIENTS:
1 tbls olive oil
3 onions, chopped
3 cloves of garlic, minced
12 oz of vegan/vegetarian burger crumbles
1 tbls chili powder
2 tbls cumin
2 teas cayenne
2 bell peppers, chopped
1 jalapeno, chopped
2 cans (28 oz) diced tomatoes
1 1/2 cups water
2 cups corn
2 cans of kidney beans
1 can of black beans
1 can of large butter beans
3/4 cup medium-grind bulger
salt and pepper

*Heat oil in a large pot, over medium heat. Add the onions, garlic, crumbles, chili powder, cumin and cayenne. Cook for about 5 min until the vegetables are soft. Stir in the bell peppers and jalapeno and work that together for a minute. Then add in the tomatoes with their liquids and water. Bring it to a boil and then add the corn, beans, and bulger. Dropped the heat down to medium-low and cook uncovered for about 15-20 min. Season, if desired with s&p.

French Onion Soup

I am not even sure why I made this soup today. I mean, it is soup season, we are well into October...right? But wait, it hit 80 degrees again today...what's that about?!? Seriously warmest fall I can remember. I guess my innards really want it to be fall so they can experience all the cozy-warm-things that come with this time before the world(ahem, the northland)goes snow white. So I made soup. Yepper doodle, I did. Found this on another blog actually, called (never home)maker. Fairly snazzy looking blog if you ask me. So anywho, I made it and it was well worth the effort. Its not that its super hard, just a bit time consuming. And tears, lots and lots of tears. The soup honestly turned out amazing! I wish I had enough to share with everyone right now, cause I would! I am drooling at the thought of how awesome it would be with melty melty cheese all up on top though. Ugh! But seriously, doesn't need it. We were going to have soup and salad for dinner but got caught up in the wonderment that is this soup and forgot about the salads. Oh well. I would like to note that I didn't have vegetable broth on hand, so I just made the equivalent with some veg bouillon cubes and it turned out fine. And the bread I used was some wheat that I had made a few days earlier in the week, I cut into big cubes and toasted the bread in the oven so it was like big croutons.

INGREDIENTS:
2 lbs of yellow onions, sliced
2 tbls olive oil
1 tbls maple syrup
salt & pepper
2 cloves garlic, minced
1 teas ground coriander
8 cups vegetable broth
1/4 cup olive oil
1/3 cup whole wheat flour
bread, cubed

*Heat 2 tbls of olive oil in a pot over medium heat. Add the onions and let them cook for about 10 mins, stirring often. Once softened add maple syrup and s&p. Stirring well, mindful of the temp you don't want to burn the onions, for 20 mins. You want the onions to be golden. Add garlic, coriander, and broth. Bring to a boil, then lower to a simmer for 30 mins.
*About 20 min after boil, heat the 1/4 cup of olive oil in a pan on medium-low heat. Add the flour to the oil and stir continuously for 10 minutes. The flower should become a deep brown and smell kind of nutty.
*Add the roux to the soup and simmer for another 5 or so mins. Serve with the bread.

Veggie Filled Pita & Fries

Dinners on Friday nights usually happen a little earlier and are gobbled up pretty quick. Cause its football season, and that means we are on the field. Well I'm down on the field snapping photos and Al is up in the box taping the game. We're such nerds...its true. That's a whole 'nother point though. This is all about the veggie filled pita! And fries! Tonights dish highlighted the loveliness that is: avocado. Finding vegan condiments and "cheeses" that aren't crazy imitations of regular condiments or...cheese is my ultimate goal. And yes there are ones out there. But I'm all about using stuff that satisfies, like avocados. They are buttery in consistency and mighty tasty if you ask me. Carrots were another highlight of the sandwich, I used peelings to offer a different texture, and loved it. The fries are another staple in the house. Normally they are sweet potato fries, but that would have been a bit much considering they were consumed multiple other times this week.

There's no real recipe to the wrap, I just used a whole wheat pita and the following veggies filled it: spinach, carrots, red peppers, onions, and avocado. Badda bing! Badda bomb! Done! And the fries are simply cut, dressed in olive oil, salt, pepper, and paprika and put in a 400 degree oven for a bout 45-50 minutes, until crispy. The trick is to put them on a cooling rack on the cookie sheet. That way they are off the sheet and all sides can crisp up, no flipping necessary!