Lentil Veggie Burgers

I've always wanted to try making my own veggie burger and since I am about to embark on the Engine 2 28-Day Challenge, (check it out at Whole Foods if you're curious what this is, starting in January) I decided to make it oil free, a requirement of E2. So I wanted to make sure this burger had lots of flavor as well as packs a punch with veggies and other nutritional goodies, so I used a ton of spices and other ways to add dimension such as a splash of tamari and a good sprinkle of nutritional yeast. I know this looks like a lot of ingredients but a lot of this stuff is pantry staples and veggies I usually have on hand. Plus I wrapped up the extra patties and froze them individually. They actually stay together when cooking a little better from frozen.

2 medium carrots chopped fine

1 small portabella or 3-4 crimini mushrooms chopped

1/4 cup roughly chopped pepita seeds (preferably toasted)

1 small broccoli head finely chopped, minus stems

2 cloves garlic (roasted would be great)

1 tsp tamari or shoyu

1 tbsp ground flax meal mixed with 1/4 cup warm water, whisked until foamy (this acts as a binder)

1/2 cup breadcrumbs

1/4 tsp garlic salt
1 tbsp dried parsley
1/8 tsp cumin (be careful, not too much! It can overpower the flavors)

1/4 tsp red pepper flakes

1/4 tsp ground black pepper

2 tbsp nutritional yeast

1 tsp grainy mustard

1 tsp vegan Worcestershire sauce

1-2 tbsp veggie stock or water

Roughly smash lentils and mix everything together. (You could also do this in a food processor if you want a smoother texture and denser patty. Personally I like the rustic texture and appearance of chopped veggies) Squish together patties ( about 1/2 cup mixture) and wrap tightly in plastic wrap. You should get 5-6 patties out of this. Place the wrapped patties on a plate and top with a heavy pan, place in fridge for 20-30 minutes to set. Heat oven to 375 degrees and lightly spay a cookie sheet with spray oil. Cook patties for 10 minutes on each side. If you want extra crispy burgers, hit them with the broiler for the last few minutes of cooking. Serve with sliced avocado on a whole wheat bun. Yum!

Spinach Pasta With Veggies and White Beans

I came up with this simple veggie pasta that is different from the typical spaghetti and tomato sauce. The white beans make it nice and creamy and fresh lemon adds a bright flavor.

1/3 package spinach spaghetti
1 can cannelloni beans, drained & rinsed
1 can water packed artichoke hearts, drained & rinsed
1/4 cup strips red pepper
1/4 cup broccoli florets
1 half red onion sliced in thin half moons
1-2 cloves chopped garlic
1/2 small zucchini sliced in half moons
1 small tomato chopped
Juice of one lemon
1/2 tbsp good olive oil
1/2 tbsp earth balance
Big pinch of each of dried: Italian herb mix, sage, red pepper flakes, thyme
Lots of fresh ground black pepper
Good dash of salt
(I like to eyeball my seasonings, and I usually go for more instead of less!)

In large pot boil lots of water for spaghetti, salt liberally and add pasta. Cook until al dente, drain & set aside. Warm oil and margarine in the same pot you used to boil pasta over med-high heat. Add onions and garlic and cook until slightly softened and fragrant. Add all the seasonings, beans and all the veggies. Cook on med-high for 6-9 minutes until veggies are cooked and slightly browned in places. Add lemon juice and pasta and stir together until beans start to make it all creamy and everything is nice and hot.

Sunday Biscuits

This recipe was adapted from a basic one in the book The Kind Diet by Alicia Silverstone. This book played a big role in my transition to veganism. I highly recommend it. Over several attempts, I perfected this biscuit to be light, fluffy and delicious. It's my favorite thing to make for a lazy Sunday breakfast but then you have leftovers for a quick weekday breakfast as well. Serve warmed with a bit of earth balance butter and a drizzle of agave.

2 cups whole wheat pastry flour (pastry flour is key in making it light and delicate)
2 1/2 tsp baking powder
1 tsp salt
1/4 cup earth balance margarine, softened
1/4 cup safflower or sunflower oil
1/2 cup soy or rice milk

Mix oil and butter in small bowl, set aside. Combine flour, baking powder and salt in large bowl with whisk to get it nice and airy. Add oil mixture and combine with fork and then gently with fingers until a crumbly consistency is achieved. Then little by little add the soy/rice milk until dough comes together. Kneed in bowl to create a ball (15-20 times max, you don't want to make it too stiff) Cover in bowl with clean towel and set in warm place for 5 minutes. This allows the gluten to relax before you roll and cut out your biscuits. One reason these are so light. Turn out onto clean, floured surface and pat down until 1/2 thick or so. Use the rim of a glass or cookie cutter that is about 1 1/2" across to cut out your biscuits, gathering up the dough and repeating until you've used almost all the dough. You should get about 12 biscuits. Place on a cookie sheet about 1/2 to 1" apart and bake at 400 degrees for 10-12 minutes. Let cool on a wire rack and store in a Tupperware or plastic bag.

Variation: "Cream Cheese" Biscuits
This version is just as easy but has a slightly sweeter and more decedent flavor. Substitute oil for 1/4 cup Tofutti 'cream cheese' and cream together with earth balance with a fork before adding it to dry ingredients. Proceed as directed above.

Vegan Enchiladas

So I don't eat this decadent all the time but sometimes it's fun to 'veganize' an especially meat & dairy heavy dish. This one is equally filling and rich, although I try not to eat vegan 'junk food' like fake cheeses and sour cream very often but hey... it's the holidays right?



6-8 corn tortillas
1 can red enchilada sauce
1 can pinto or black beans, drained
1 can roasted chopped tomatoes, drained
1/3 cup Daiya 'cheddar style cheese' (you can use another brand but I highly recommend this one)
1/3 cup Tofutti or Follow Your Heart 'sour cream'
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 medium yellow onion, chopped
1/2 cup frozen corn
1 tbsp taco or fajita seasoning
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp fresh ground pepper



Toss peppers, onions and corn with a drizzle of sunflower oil and half of seasoning mix. Spread on cookie sheet and roast in 425 degree oven until browning. Mix beans, tomatoes and veggie mix in bowl with reamining seasonings. Spray small baking dish lightly with cooking spray and pour around half of the can of sauce (enough to cover the bottom). Warm tortillas in the microwave (30-45 seconds), then fill each with small spoonful of bean veggie mixture (about 1/4 cup), dollop of 'sour cream' and a sprinkle of 'cheese'. Roll up and place in dish seam side down. Repeat placing snugly next to each other until pan is full. Pour remaining sauce over the top and thoroughly sprinkle with cheese. Bake at 350 degrees for 20-25 minutes. Let sit for 5 minutes before serving with fresh green onions and shredded romaine.