Black Bean Fiesta Veggie Burgers

Source:  The Lunchbox Bunch:  http://kblog.lunchboxbunch.com/2011/04/black-bean-fiesta-veggie-burgers-slaw.html
 

Makes 5 burgers

5 whole wheat burger buns
5 round onion slices and 5 round tomato slices

Cilantro Jicama Fiesta Slaw:  

Makes about 4 cups

Burgers:
1 1/2 cups black beans, drained/canned (unsalted)
3 Tbsp fine bread crumbs
3/4 cup baked/mashed sweet potato
3 Tbsp chopped cilantro - including stems
1/3 cup diced white onion
1 tsp garlic powder
1 tsp chopped garlic
3/4 tsp salt
1 tsp black pepper
2 Tbsp olive oil
1 Tbsp cider vinegar
2 Tbsp lime juice
1/2 jalapeno, diced/de-seeded
3 Tbsp nutritional yeast - or use more bread crumbs
a few dashes of chipotle powder or cayenne for extra heat

Special Spicy Sauce:
1/2 cup vegan mayo
2 tsp garlic hot sauce 

optional: lime-juice spritzed avocado slices  

Directions:
1. First off prepare the Fiesta Slaw:  Prep all your veggies. Combine all the ingredients in a large mixing bowl – toss well. Customize the moisture-level of your slaw – to ‘wet’ your slaw a bit more, add in extra citrus juice. Salt and pepper slaw to taste. Chill in fridge until ready to be served. 

2. Whip up your "special spicy sauce" - set aside in fridge as well.

3. Next up, prepare the burgers. Pulse all the ingredients in a food processor. You can also mash well by hand - but a food processor is a tad faster. Next, hand-form burger patties with the mixture and place them on a lightly greased baking sheet. Roll the burgers in a touch of bread crumbs so that they have nice crisp edges.

4. Bake your burgers at 375 degrees for 30 minutes. Cool for a few minutes before assembling burgers. The last 5 minutes of cooking - add your burger buns to the oven to warm/toast them.

5. Assemble the burgers: Warm bun, spread of special sauce, tomato, onion, optional avocado, burger, fiesta slaw and finally another slather of the special spicy sauce on the top bun.

Volunteer Day at The Gentle Barn

Mom & Dad went to Southern California a couple of weeks ago.  They said it was for meetings but we think they just wanted to get away from the cold.  Luckily they left us here in Minneapolis so we could enjoy playing in the snow!  They said their favorite part of the trip was on Thursday when they got to volunteer at The Gentle Barn.  Dad recently did an Ironman and raised over $2,000 for TGB which allowed us to sponsor seven of their animals for a year.  They were so excited to visit again and see some of those animals in person.  They came back and told us all about it and it sounded pretty cool so we thought we’d share the story with you.

The Gentle Barn is located in Santa Clarita, CA just north of Los Angeles.  They have almost any animal you can imagine from cows, to llamas and even a peacock.  All of the animals were rescued from some sort of less than optimal situation.  Some were severely abused, some neglected and some dumped, left to survive on their own.  But once they come to live at The Gentle Barn, their lives will forever be one filled with love and care.  

They met the staff that work hard every day to make sure the animals’ living area is clean and that they have food & water and they got to talk with several of the volunteers that come every week to give the animals love and attention.  To see how many dedicated people TGB has helping them to do the incredible work they do was inspiring.  Mom & Dad couldn’t wait to help out too.  They gave water to all the cows and horses, they swept and shoveled out horse stalls, scooped up old hay and shoveled poop, lots of it.  They even got to feed the horses carrots when their grooming was done.  It’s not glamorous work but they said it was one of the most rewarding things they’ve done in a long time.  The animals seemed so grateful and appreciative of everyone who is there to keep them healthy and safe. 

All of the animals have a special story, have their own personality, have their own way of showing gratitude.  It’s impossible not realize the depth of emotions and social connection all animals inherently have after spending a day there.  For instance, did you know that cows are incredibly social, familial and a mother will cry for days if her calf is taken from her?  When TGB rescued Karma, they realized later that she was a new mother so they went back the next day to rescue her calf.  Check out this video to watch Karma reunited with her calf.  Did you know pigs are very intelligent and learn quickly, even learning tricks faster than dogs?  Pigs rank #4 in animal intelligence behind chimpanzees, dolphins and elephants. Piglets learn their names by two to three weeks of age and respond when called.  Here’s a video of Biscuit’s first day at TGB, saved the day before he would have gone off to slaughter.  Wow has he grown!

Donating money is necessary to keep them up and running but the feeling of rolling up the sleeves and doing work to help them can’t be replaced.  Looking into Faith’s eyes when she comes to you for some love while cleaning her pasture is magical. When Cinnamon walks over asking for rubs while you’re filling her water bucket, it’s hard not to create a bond.  All of these animals suffered at the hands of humans, yet they continue to open their hearts and learn to love and trust again.  There's something we can all learn from that.  Meeting these animals is a life changing experience and we’re hopeful that everyone will have the chance to see it for themselves one day.

Woof, Woof! 

Sadie & Bella

The Gentle Barn is located at 15825 Sierra Highway in Santa Clarita, CA.  They are open to the public on Sundays and you can visit their animals.  Can’t get to California?  You can check out their website at www.thegentlebarn.org to learn more about all of their animals or donate to them directly.   

Smokey Mushroom Vegetable Stew

Source:  Vegan Yack Attack:  http://veganyackattack.com/2011/10/03/smokey-mushroom-vegetable-slow-cooker-stew/#

Servings: Approx. 8

Ingredients:

• 8 Cups Vegetable Broth
• 1 Cup Dried Chickpeas
• 2 Cups Carrots, Chopped
• 2 Cups White Onions, Diced
• 1 Cup Corn Kernels
• 3 Cups Potato, Chopped
• 3 Cups Zucchini, Chopped
• 1 Cup Dried Wild Mushrooms, or any earthy flavored Mushrooms
• 8 oz. Can of Tomato Paste
• 3 Tbsp. Bragg’s Liquid Aminos
• 1/2 Tbsp. Liquid Smoke
• 1 Tbsp. Fresh Rosemary, Minced
• 1 Tbsp. Fresh Curled Parsley, Minced
• 1 tsp. Dried Oregano
• 1 tsp. Dried Sage
• 1 1/2 tsp. Black Pepper
• Salt to taste

Directions:

1. In a large crock pot, turned on high heat, place vegetable broth and chickpeas. Prepare the rest of the ingredients while the chickpeas are being cooked. Then add the rest of the ingredients into the crock pot and stir together until they are mixed, the zucchini may float and that’s normal.
2. Continue to cook the stew at high heat for approx. 8-10 hours, or until chickpeas are no longer raw and hard. Stir it every few hours, although it’ll be fine if you leave it be while you go to work, etc. It may be beneficial to fix this dish up at night and leave it on until dinner the next day so that the flavors meld together better. You can always freeze the leftovers for later so that you have plenty of soup for the coming months!

Toasty Pumpkin Chickpea Fritters

Source:  Lunch Box Bunch  http://kblog.lunchboxbunch.com/2011/10/toasty-pumpkin-chickpea-fritters.html#

makes 6-7 small round fritters

1 can chickpeas, drained
1/2 cup organic pumpkin puree (canned)
1/4 cup hemp seeds
1 tsp garlic granules
2 tsp apple cider vinegar
a few dashes of pepper, cayenne and salt to taste

optional: 1-2 tsp flour to assist in binding if needed
1 cup panko bread crumbs for coating
1/4 - 1/2 cup safflower oil for frying

*baking note: you could also bake these little cakes instead of fry them if you'd prefer! Bake on parchment paper or a lightly greased baking sheet at about 350 degrees for about 20 minutes - or until toasty. BUT the panko bread crumbs are really made for a light fry. So if you can't fry - perhaps use a finer, moister bread crumb.

To Make:

1. Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin.
2. Add in the spices, apple cider, hemp seeds and optional flour. Fold together until a moist mixture forms.
3. Preheat a few tablespoons of safflower oil in a large skillet.
4. When the oil is hot, for the mixture into golf ball sized balls and roll in your panko crumbs until well covered - pat down into flatter cakes and place int he hot oil - carefully.
5. Continue until the pan is full - leave about an inch space between each cake for easier flipping. Cook on each side only about 1-2 minutes - or until toasty brown. Try not to burn, although a bit of crisping is nice.
6. Transfer cooked fritters to a paper towel to cool. Serve in about 5 minutes after cooling a bit.
Store in the fridge and reheat in the oven if desired. You can freeze as well. However, these fritters are best hot off the skillet!

Sage Cream Sauce of the side (super easy)

Blend up 4 fresh sage leaves with 1 cup silken tofu, 2 Tbsp lemon juice, 1 heaping spoonful of vegan mayo and a pinch of fresh parsley. For a spicy sage sauce add in either cayenne or a Tbsp of chopped jalapeno. 

Potato Angels - A Deviled Egg Substitute

Source:  Veg Web   http://vegweb.com/recipes/my-husbands-deviled-egg-solution-potato-angels

6 new potatoes (uniformly shaped), peeled and halved
2 tablespoons olive oil
4 tablespoons vegan mayonnaise
1 teaspoon yellow mustard
1 to 2 tablespoons finely chopped onion
dash hot sauce
dash garlic powder
salt and pepper, to taste
dash turmeric , optional, for yellow color
paprika, for dusting

Directions:

1. Preheat oven to 350 degrees F, and grease a cookie sheet. Coat all sides of each potato with olive oil. Place potatoes face down on prepared cookie sheet and bake for about 45 minutes, or until soft (but not too mushy).
2. While the potatoes are roasting, mix the rest of the ingredients (except paprika) together. When the potatoes are done, allow to cool a bit, and then use a sharp knife to cut into the flat side of each potato and then hollow it out with a spoon. You want to be left with a little cup-shaped potato.
3. Add the scooped-out potato to your mayo/mustard mix and blend well. You can then fill the hollowed out potato shells with the mixture piping it on with a cake decorating bag, or just plop it in there. Dust each potato with paprika.
 

You can refrigerate them for later, or eat them right away! 

Peruvian Stuffed Avocados

Source:  Go Dairy Free   http://www.godairyfree.org/recipes/peruvian-vegetarian-stuffed-avocado

Quinoa Salad:

• 1 cup water
• 3/4 cup quinoa
• 1/4 cup fresh corn kernels
• 1/4 cup diced tomato
• 1/4 cup cooked, diced sweet potatoes or yams
• 3 tablespoons minced red onion

• 1/4 cup extra-virgin olive oil
• 3 tablespoons lime juice
• 3 tablespoons fresh cilantro leaves
• 1 teaspoon sugar (or sweetener of choice)
• 1/2 teaspoon salt
• 1/2 jalapeño pepper, stemmed and seeded
  

• 2 ripe avocados
• Fresh cilantro leaves

Instructions

1. Bring water to a boil in a small saucepan.
2. Rinse quinoa in a fine mesh sieve and add to pot.
3. Cook, covered, over low heat for 12 minutes.
4. Remove from heat and let stand for 10 minutes, then fluff with a fork and transfer to a medium bowl.
5. Add corn, tomato, yams and onion to bowl and mix well.
6. Puree all dressing ingredients in a small food processor or blender and stir into salad.
7. Cover and chill for at least 1 hour.
8. Cut avocados in half and remove pits.
9. Place avocado halves on 4 small plates and top with quinoa salad.
10. Garnish with cilantro leaves.

Nutty Mushroom Risotto

Source:  Coffee & Sunshine  http://amy-estes.com/write/vegan-risotto-cookbook-giveaway/

6 cups vegetable stock

4 T olive oil

10 oz. mushrooms

2 tsp fresh thyme

3/4 cups finely chopped shallots

1 cup Arborio rice                                                                                                          note:  photo showing red shallots

1/2 cup dry white wine

1/2 cup hazelnuts toasted and skin

Salt and pepper to taste

Start by toasting your hazelnuts. Put a single layer on a baking sheet and bake at 350 for ten minutes. When nuts are done, transfer them to a clean kitchen towel. Fold the towel over, and rub vigorously to remove skins. Chop finely, and set aside.

Bring your vegetable stock to a simmer over medium heat. You will let this simmer the whole time you’re cooking the rice and mushrooms. In a large saucepan, heat one tablespoon of olive oil over medium heat. Add the mushrooms and saute until they’re soft — about two or three minutes. (Side note: I also added garlic to the mushrooms because I don’t eat anything without garlic). Add the thyme and saute for an additional minute. Transfer to a bowl.

Add the remaining olive oil to the pan. Add shallots and saute until they’re transparent. Add the rice, and cook, stirring consistently. Add the wine, and let it cook, continuing to stir until nearly all the wine has been absorbed.

Next, add a ladleful of the simmering stock to the rice and continue to cook, stirring constantly, until all the stock has been absorbed. Repeat the process until all the stock has been used. Do NOT stop stirring. In the end, the rice should be creamy, but firm — an “al dente” texture.

Add the mushrooms and hazelnuts and stir to combine. I would advise tasting at this point and adding spices as you see fit, including salt and pepper to taste. Serve garnished with thyme sprigs.

Banana-Coffee Bread

Source:  Tasting Table  http://www.tastingtable.com/entry_detail/chefs_recipes/11220

Roasted Butternut Squash and Apple Soup

Source:  A Sweet Spoonful  http://asweetspoonful.com/2012/10/returning-home.html

Serves: 6-8

For the soup:
1 large winter squash (butternut, kabocha) – about 3 pounds
2 medium yellow onions, peeled and quartered
4 cloves garlic, peeled
2 tart, firm apples, peeled, cored and quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
few dashes freshly-ground black pepper
healthy pinch red chili powder
5-6 cups vegetable stock

For the Cilantro Walnut Pesto:
1/2 cup walnuts
1 cup washed cilantro leaves, stems removed
2 cloves garlic, peeled
generous pinch of salt, or to taste
1 teaspoon apple cider vinegar
3 tablespoons olive oil
cold water, as needed to thin pesto

To make the pesto:  Preheat the oven to 350 F and toast the walnuts for 5-7 minutes, or until fragrant. Allow to cool. Put walnuts in the food processor and grind until fine. Add the cilantro, garlic, salt, vinegar, and olive oil. Blend. If the pesto is too thick, add water, 1 teaspoon at a time, to make it smoother and the consistency you’d like. Taste and add more salt and pepper if necessary.

To make the soup: Increase the oven temperature to 400 F. In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Season well with the salt, pepper and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.

Put all of the vegetables into a big soup pot and blend until smooth with an immersion blender. Alternatively, blend the soup in batches in your food processor or blender. Return pureed soup to a large soup pot. Add more broth if the soup seems too thick. Taste and adjust the seasoning as you see fit. Serve hot in bowls with a dollop of walnut cilantro pesto.

Quinoa & Sweet Potato Chili

Source:  Milk Free Mom  http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/

makes 6 hearty bowls of chili

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!