Archive | October 2012

Day 27 – Veggie Chili

So this recipe I normally wing after a quick call to my Dad and Step-Mom. My Dad is the king of meat chili and I always ask his advice. This time I ended up getting the low down from my Step mom because she has made meatless chili before. Her tip this time was to add a little bit of curry powder. I was skeptical even as I was making it but I gotta say it was actually pretty good. You don’t taste the curry powder right away but its more of an after taste that pleases your taste buds for a brief moment before disappearing.
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Day 26-The Perfect Veggie Burger(no tofu)

So I have to say my favorite veggie burgers used top be the ones from Costco and made my Kirkland (actually called garden burgers)
IMG_0222They had cheese, mushrooms and rice etc. I really liked the fact that there was no tofu. I don’t like how tofu disguised as meat products taste, look, or even their texture which is more dense and compact. I’m not a vegetarian and can eat meat so why would I eat the fake stuff?

This is why I like “veggie” options that don’t claim to be something else. I thoroughly enjoy “garden burgers” or the like because they are filled with veggies, rice or other grains, seeds, etc.

Since living our year plastic free we are unable to purchase my favorite veggie burgers, the burgers themselves are wrapped in plastic and the box itself is wrapped in plastic…a little much don’t you think?

So, We have been trying out different recipes for veggie burgers to make from scratch. Just the other day Matt made me dinner and made these veggie burgers. When he was putting it all together I knew they would be marvelous I could almost tell right away.

He researched and found this recipe on another blog. Its funny they were on the same quest as us…the quest to find the perfect veggie burger.

After eating this for dinner I knew I would not need to buy those pre-made burgers. I have finally found a plastic free, no additives, healthy, and damn good veggie burger.
I urge you to try it.
This is what our dinner looked like. IMG_20121202_194208 Click here for the original blog
Blog: Oh She Glows

Perfect Veggie Burger
Angela from Oh She Glows

Crunchy, chewy, with a crispy outer shell, these delicious veggie burgers have all the right elements we love in a veggie burger. Light on the beans, these burgers aren’t mushy in the middle, but have a nice mixture of breadcrumbs, chopped almonds, sunflower seeds, and seasonings to round them out. Best of all, they work great in the oven, frying pan, or even on the BBQ. They can also be made gluten-free by using gluten-free oats, Tamari, and breadcrumbs. Don’t have breadcrumbs? Just process a few slices of bread in the food processor for instant breadcrumbs. I used 3 slices of Ezekiel bread.

Inspired by Whitewater Cooks.

Yield: 8 burgers

Ingredients:

  • 1/2 cup onion, diced
  • 1 large garlic clove, minced
  • Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
  • 1 cup oats, processed into flour* (other flours might work)
  • 1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*
  • 1 cup grated carrots
  • 1 cup cooked black beans, rinsed and roughly pureed or mashed
  • Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
  • 1/3 cup almonds, chopped (toasted if preferred)
  • 1/2 cup sunflower seeds, (toasted if preferred)
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tbsp Tamari (soy sauce)
  • 1.5 tsp chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)

Directions:

1. Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.

2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.

3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.

4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. Our preferred method of cooking was frying in the skillet!!

GF Note: To make these burgers gluten-free, use certified GF oats, GF Tamari, and gluten-free breadcrumbs.

Day 25- 2 Ingredient Pancake

This recipe I saw reading the Carrots and Cake blog.

I thought it looked interesting and a very quick alternative for breakfast. I was definitely skeptical as I was making it this morning.

All you need is:
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1 banana
1 Large egg

2 ingredient pancake
Mash up the banana, I used a fork.
Then add the egg and mix well.

2 ingredient pancake 2

Add to a pan. I used a tad of butter here. Make sure Its cooked so its bubbling in the center. Next time I would use a non stick pan instead of this cast iron. Its easier to flip.

2 ingredient pancake 3

Mine clearly broke and I failed at flipping it. I was too impatient to let it cook enough.

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It looks like it would suck but I actually really enjoyed this recipe. The texture is different to regular pancakes (obviously) but it reminded me of unseasoned banana bread! Next time I will try adding  some spices and maybe a few walnuts.

Let me know if you decided to try this and let me know how it goes!
Share your version with me on Instagram (SaRawr2087) or Twitter (SaRawr8707)

Here is my version a few days after posting this. Looks so  much better!
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Day 24- Poached Eggs in Tomato Sauce with Chickpeas and Feta

Another lovely epicurious find!
so I realize most is us don’t have an oven safe skillet so I cooked in a regular pan and then transferred to a making dish to go in the oven.

1/4 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, coarsely chopped
2 jalapeños, seeded, finely chopped
1 15-ounce can chickpeas, drained
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved (our use fresh peeled tomatoes, boil them first)
Kosher salt and freshly ground black pepper
1 cup coarsely crumbled feta
8 large eggs
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh cilantro
Warm (while wheat) pita bread

Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer. Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/Poached-Eggs-in-Tomato-Sauce-with-Chickpeas-and-Feta-368963

Day 23- Baked Apples

Who said you cant eat dessert for breakfast?

This is classified as a dessert but you can definitely eat this for breakfast.

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Day 22- Minestrone Soup

Wonderful recipe that has never failed. Ive made it tonnes of times and have never been disappointed.
I got this recipe from the “Living the g.i. diet” by Rick Gallop. Continue reading

Day 21- Yogurt Cheese

Yogurt Cheese? what!?!

Sounds weird doesn’t it? Its actually really good and can be used in so many ways!
Topping for dessert, Substitute for sour cream, spread, savory or sweet. Its great because you can save the calories of the cheese dips or whipped cream but you don’t sacrifice flavor and taste. Continue reading