Meatless Monday – Beet Veggie Burgers with Pickled Onions

by joycevandenbergporterSeptember 16, 2019

What is more American than a juicy burger, except for maybe baseball, hot dogs and apple pie, and I would argue about that… Well these burgers may not be traditional in that they are plant based, primarily quinoa and pinto beans and they get their lovely color from raw shredded beets, but they can definitely go head to head with a beef burger. I thought these were really good, especially with the pickled red onions, butter lettuce, a little avocado, mustard and mayo, boom! I could eat these once a week!

I found this recipe in the Hannaford fresh Magazine, May – June 2019 this summer and I’ve been wanting to make them ever since. I have always liked veggie burgers, not because I miss meat, but because there is something so iconic about eating a burger. It’s the ultimate comfort food. (Sorry mac and cheese) I was immediately intrigued by the addition of raw shredded beet in this recipe. You may have tried the increasingly popular Beyond Meat Burger which is entirely plant based and gets its red coloring from beet juice which is what piqued my interest in this recipe. Beyond Beef is a very good beef replacement but I’m not sure where regular people go about getting pea protein isolate so… that’s where this recipe comes in. These burgers are packed with protein provided by both the pinto beans and quinoa with smoked paprika and other spices to make a really delicious burger which is easy to make. Plus homemade is best!

…And the magic ingredient is beets! In spite of their homely external appearance, once peeled they are beautiful and vibrant jewel tones, proving the old adage that beauty is on the inside. In addition to providing the gorgeous red color in these burgers, beets are a great source of fiber, antioxidants, vitamins and minerals including vitamin C and iron. One word of caution though, beet juice stains anything porous so use a ceramic cutting board or a plate when peeling. I used my cuisinart for shredding which worked pretty well although it looked a bit like a bloodbath.

I like to set up a burger bar so people can make their own. This time, I set out pickled onion, avocado, dill pickles, butter lettuce and the usual condiments. The pickled onion is a fun touch but completely optional. Pickling red onions in half rice wine vinegar and half water softens their texture and sharpness. It becomes a whole new vegetable!

TIPS: This recipe takes under 30 minutes if you are efficient, including quinoa cooking time. Using leftover quinoa, or making it ahead, is even faster. It does recommend refrigerating patties for a half hour before cooking to firm them up but this step can be skipped if you are pressed for time. This recipe can be made gluten free by using gluten free panko. It can be made vegan by using an egg replacer or flaxseed combined with water. Use 1 tablespoon ground flaxseed meal to 3 tablespoons of water for one egg. The original recipe called for 1 cup chopped walnuts but I am allergic, so I skipped it altogether. I don’t feel the recipe needed it but feel free to add walnuts for more heft and protein.

BEET VEGGIE BURGERS

1 (15-oz.) can pinto beans, drained and rinsed

1 1/2 cups cooked quinoa (1/2 cup uncooked)

1/2 cup panko breadcrumbs

1/2 cup shredded red beet (1 small beet)

1 large egg or vegan egg substitute (see Tips)

1 tsp. garlic powder

1 tsp. salt

1 tsp. smoked paprika

4 tsp. olive oil

6 hamburger buns

1/2 -1 cup finely chopped walnuts (optional-see Tips above)

PICKLED RED ONION (Optional)

1 small red onion

3/4 cup rice vinegar

3/4 cup water

Cook 1/2 cup of quinoa according to directions. Pour into a large bowl to cool.

While quinoa is cooking, thinly slice red onion and place in a bowl with rice vinegar and water. Cover and refrigerate until burgers are ready for serving.

Mash pinto beans with a wooden spoon until mostly broken down but not completely smooth and add to quinoa.

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Peel raw beet with a sharp knife on a plate to save your cutting board from staining. Shred or grate in a food processor, mandolin or box grater. Add to quinoa mixture.

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Add breadcrumbs, egg, garlic powder, salt, and paprika and mix until well combined.

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Form mixture into six thick patties and place on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate 30 minutes. (You may be able to skip this step if you are in a hurry)

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Heat 2 teaspoons oil in a large nonstick skillet over medium heat until shimmering. Add three patties and cook until browned, about 5 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining 2 teaspoons oil and patties.

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Place cooked patties in buns and serve with pickled red onions and your other favorite toppings.

Beet Veggie Burger

Servings: 6
Time: 45 minutes
Difficulty: easy
Print

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1 (15-oz.) can pinto beans(drained and rinsed)

1 1/2 cups cooked quinoa (1/2 cup uncooked)

1/2 cup panko breadcrumbs

1/2 cup shredded red beet (1 small)

1 large egg or vegan egg substitute (see Tips)

1 tsp. garlic powder

1 tsp. salt

1 tsp. smoked paprika

4 tsp. olive oil

6 hamburger buns

1/2 -1 cup finely chopped walnuts(optional-see Tips)

PICKLED RED ONION (Optional)

1 small red onion

3/4 cup rice vinegar

3/4 cup water

Cook 1/2 cup of quinoa according to directions. Pour into a large bowl to cool.
While quinoa is cooking, thinly slice red onion and place in a bowl with rice vinegar and water. Cover and refrigerate until burgers are ready for serving.
Mash pinto beans with a wooden spoon until mostly broken down but not completely smooth and add to quinoa.
Peel raw beet with a sharp knife on a plate to save your cutting board from staining. Shred or grate in a food processor, mandolin or box grater. Add to quinoa mixture.
Add breadcrumbs, egg, garlic powder, salt, and paprika and mix until well combined.
Form mixture into six thick patties and place on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate 30 minutes. (You may be able to skip this step if you are in a hurry)
Heat 2 teaspoons oil in a large nonstick skillet over medium heat until shimmering. Add three patties and cook until browned, about 5 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining 2 teaspoons oil and patties.
Place cooked patties in buns and serve with pickled red onions and your other favorite toppings.

Meatless Monday – Rustic Tomato Tart

by joycevandenbergporterJuly 8, 2019

I can’t say enough about these roasted tomatoes – drizzled with balsamic and honey and slow roasted until they reach caramelized perfection. Their cooking juice alone is worth the price of admission, delicious as a dipping sauce for a crusty baguette. But that’s not all! I layered the lovely roasted tomatoes over a bed of fresh mozzarella and then folded it all in a buttery crust to form a rustic tart. You would never know that the crust is actually good for you because it’s so yummmy, but it’s made with 100% White Whole Wheat Flour. No that wasn’t a typo. I used a whole grain flour made from white whole wheat, which is a different kind of wheat whose germ has a lighter color and milder in flavor than the more traditional ‘red’ wheat. It has the same nutritional value as whole wheat but is not as heavy, making it a better choice for baking. I believe in making food healthy but not at the expense of taste. Win, Win!

These roasted tomatoes are really sweet and flavorful, great layered in sandwiches or mixed in with other vegetables. I know I will be making these over and over again! I know I already said this, but it bears repeating. The sauce is ‘to die for’ so carefully pour every last drop into a small bowl and use it as a dipping sauce.

Tomatoes are America’s favorite vegetable (even though it’s technically a fruit) and they are so wonderful when they are in season like right now, fresh from the vine. You can just taste the goodness! If you are worried that cooking tomatoes, destroys the nutrients, don’t. Tomatoes are one of the veggies that actually benefits from being cooked. Most people know that tomatoes are loaded with vitamins and nutrients, like lycopene, an antioxidant that helps protect our immune systems. The best way to get lycopene, which is in the skin and gives tomatoes their red color, is through cooked or processed tomatoes. Cooking them with a little healthy oil helps carry the lycopene into the bloodstream. ( Best Health Magazine) So roast away! You won’t regret it…

TIPS: This recipe would be easy to make vegan. Just omit the cheeses which are not necessary anyway, as the star of this dish is really the roasted tomatoes. To veganize the crust, substitute a vegan butter or oil and brush the crust with non-dairy milk before cooking. Then I would suggest sprinkling the tomatoes and especially the crust with a coarse salt and more herbs before baking.

I spotted this recipe in the Farm Fresh – Summer, 2015 magazine, although I added a layer of fresh mozzarella beneath the tomatoes and used white whole wheat flour for the crust for a more nutritious tart.

RUSTIC ROASTED TOMATO TART

7-8 ripe tomatoes
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 tsp honey
3 tsp fresh thyme (or 1 1/2 tsp dried)-divided
1/2 tsp salt
6 oz fresh mozzarella, sliced (optional)
1/4 cup parmesan, shredded(optional)

CRUST (or your favorite pre-made crust)

1 cup white whole wheat flour (or all purpose flour)plus more for dusting the surface
2 tsp sugar
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter
2 Tbsn + 1 tsp ice water
1 egg (for glazing the crust)

If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine. Cut butter into slices and add to the flour mixture. Pulse about 20 times or until the butter particles are small. With the motor running, add the ice water and process until the dough is beginning to come together. It will be loose but will come together if you pinch it. Turn the loose dough out onto a mixing bowl and knead it briefly Shape it into a flat disc and wrap in plastic. Refrigerate for at least 45 minutes and up to 2 days. (Or to save time later, you can roll it into a 12 inch round, then wrap it in plastic and store in the refrigerator)

Pre-heat the oven to 425. Line a heavy duty rimmed baking sheet with parchment paper. Brush with with olive oil. Combine the olive oil, balsamic vinegar and honey in a small bowl.

Cut tomatoes in half horizontally and carefully remove seeds.

Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.

Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme.

Roast the tomatoes until they are brown on the edges and collapsed, about an hour. Let them cool. Save any pan juices to serve with crusty sourdough bread!

While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature. Heat oven to 400. Line a heavy duty rimmed baking sheet with parchment paper. Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect. I think it makes a more interesting tart.

Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.

Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.

Fold the edge of the dough up and over the tomatoes, pleating as you go.

Brush the dough (including under the folds) with beaten egg. Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.

Let cool slightly and transfer to a cutting board or serving platter. Serve warm or at room temperature.

CRUST (or your favorite pre-made crust)

If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine. Cut butter into slices and add to the flour mixture. Pulse about 20 times or until the butter particles are small. With the motor running, add the ice water and process until the dough is beginning to come together. It will be loose but will come together if you pinch it. Turn the loose dough out onto a mixing bowl and knead it briefly Shape it into a flat disc and wrap in plastic. Refrigerate for at least 45 minutes and up to 2 days.
Pre-heat the oven to 425. Line a heavy duty rimmed baking sheet with parchment paper. Brush with with olive oil. Combine the olive oil, balsamic vinegar and honey in a small bowl.
Cut tomatoes in half horizontally and carefully remove seeds.
Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.
Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme. Roast the tomatoes until they are brown on the edges and collapsed, about an hour. Let them cool. Save any pan juices to serve with crusty sourdough bread!
While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature. Heat oven to 400. Line a heavy duty rimmed baking sheet with parchment paper. Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect. I think it makes a more interesting tart.
Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.
Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.
Fold the edge of the dough up and over the tomatoes, pleating as you go.
Brush the dough (including under the folds) with beaten egg. Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.
Let cool slightly and transfer to a cutting board or serving platter. Serve warm or at room temperature.

Meatless Monday – Tofu ‘Steaks’ with Chimichurri Sauce

by joycevandenbergporterJune 10, 2019

When I made this the first time, I declared it a place where meat lovers and vegans can co-exist in happiness. I just made it again and I still agree. Here is a ‘steak’ a meat lover will find tasty and satisfying while a vegetarian will be in raptures… It takes less than 30 minutes and will not disapoint. Last time, I served the tofu steaks with brown rice and broccoli with a healthy dose of chimichurri over everything which was hearty and satisfying. This time, I served with a simple salad of lettuces and edible flowers that I had just picked from my garden. It’s a hot day so it was perfect.

Each tofu steak is a hefty seven ounces although my husband has a hearty appetite and usually eats his and goes back for seconds, so I need to use two blocks of tofu if I’m serving a large eater. I also like to make sure there are leftovers for lunch. Its really good cold too. The tofu is first brushed with a spicy and savory marinade and then pan seared and topped with a fresh and zesty chimichurri sauce, a South and Latin American condiment that is loaded with chili peppers, fresh herbs and garlic. Chimichurri is good on almost anything and it can be made spicy or mild depending on your taste, which is why its so popular. Originating in Argentina, it is commonly used to top grilled steak, which is one reason it’s so good on this dish.

Even though the tofu should be allowed to drain for about 10 minutes, this recipe still takes less than 30 minutes. Just slice the tofu and let it drain. While it’s draining, prepare the chimichurri sauce and the marinade. Using a food processor for the shimichurri sauce saves time and results in a smoother sauce. Brush the tofu with the marinade and let sit while you prepare the rice or other veggies you’re serving. The tofu only takes about 6 minutes to cook. Easy, fast, delicious!

Tofu steaks can be cut in two sizes, depending on preferences. One block serves two people, unless you have someone with a large appetite, in which you can double the recipe. I loved the thickness (about one inch) of the steaks and my husband loved the size (7 oz each). Tofu is normally cut into thinner slices or cubes so this is a nice difference. The outside was so flavorful and the inside had a wonderful creamy consistency that you don’t get with thinner pieces. For 7 oz steaks, stand the tofu on end and slice vertically to get two one inch thick pieces. For 3.5 oz steaks, cut each half in half. Pictured below.

TOFU ‘STEAKS’ WITH CHIMICHURRI SAUCE

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Chimichurri Sauce:
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (or red wine vinegar)
2 large garlic cloves, minced
1/4 cup fresh oregano, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1/2 tsp salt
1 fresh red chili pepper, seeded and minced (or 1 tsp dried hot pepper flakes-or both)

Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices. Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water. Let sit at least 10 minutes. Tofu can be cut into 7 oz or 3/5 oz ‘steaks’. See TIPS.

Mix all Chimichurri ingredients together in a small bowl and set aside. For a finer sauce, pulse in food processor.

Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides. Marinade should be fairly thick and pasty. Set aside.

If you are serving with rice, get it started. If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes. Sprinkle with salt and pepper. Remove from pan and tent with foil or cover and use a new pan for the tofu.

Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking. Add tofu and cook 3-4 minutes until golden brown. Turn and cook the other side another 3-4 minutes.

Serve with a big spoonful of chimichurri sauce.

Tofu Steaks with Chimichurri Sauce

Servings: 2
Time: 30 minutes
Difficulty: easy
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TOFU STEAKS WITH CHIMICHURRI SAUCE

Servings: 2-4
Time: 30 minutes
Difficulty: easy
Print

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices. Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water. Let sit at least 10 minutes. Tofu can be cut into 7 oz or 3/5 oz ‘steaks’. See TIPS.
Mix all Chimichurri ingredients together in a small bowl and set aside. If you prefer a smoother sauce, pulse in the food processor.
Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides. Set aside.
If you are serving with rice, get it started. If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes. Sprinkle with salt and pepper. Remove from pan and tent with foil or cover and use a new pan for the tofu.
Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking. Add tofu and cook 3-4 minutes until golden brown.
Turn and cook the other side another 3-4 minutes.
Serve with a big spoonful of chimichurri sauce.

Meatless Monday – Mediterranean Orzo

by joycevandenbergporterJune 3, 2019

Toss together cooked orzo, sun dried tomatoes, kalamata olives, crumbled feta and fresh herbs with a lemon dressing for a quick, fuss free meal. I just love a dish that doesn’t need to be babied or involve a lot of prep, no oven and can be ready in 20 minutes, plus cooling time. This delicious pasta dish is served at room temperature, so you can make it and let it sit until you are ready which makes it perfect for a summer buffet or when you have guests for dinner. Or better yet, make this the day before and bring to room temperature to serve while you sit back and enjoy a glass of wine…

I love this combination of flavors and colors. The orzo (which is pasta not rice) absorbs the lemon vinaigrette along with the sun dried tomatoes in oil. The herbs and onions add a freshness while the olives and feta add a wonderful saltiness as the final touch. I have made this for a large party and tossed with roasted shrimp with great success but I prefer it just like this. I think I like it better the next day, so feel free to make it ahead. To avoid waiting for the orzo to cool, cook it ahead of time and just toss all ingredients together for a 10 minute meal.

In purchasing feta, I advise getting a block in water rather than already crumbled. The quality is better and you can control the size of crumbles. Often the pre-crumbled feta is very small and would get lost in this dish.

MEDITERRANEAN STYLE ORZO

3/4 lbs orzo pasta (or gluten free orzo)
1/2 cup lemon juice
1/3 cup olive oil
1/2-3/4 cup sun dried tomatoes in oil
1-2 tsp salt (to taste)
1 tsp pepper
1/2 cup kalamata olives, pitted and sliced in half lengthwise
1/2 cup scallions, minced white and green parts
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup red onion, thinly sliced or small dice
8-12 oz feta cheese, large crumble or dice ( Try Vio Life Vegan Feta)

Cook the orzo according to package instructions, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Do not rinse.

Whisk together the lemon juice, olive oil, salt and pepper and pour over the hot pasta. Mix well.

Stir in the sun dried tomatoes with oil and the olives. Set aside to cool and allow the juice and flavors to absorb. If it seems too dry, add a bit more olive oil.

While the pasta is cooling, thinly slice the scallions, thinly slice the red onion and cut the slices in half (or finely dice) and chop the parsley.

When pasta is cool, add the scallions, parsley, onion and mix well.

Add the feta and stir gently. Taste and add seasoning as needed. Set aside at room temperature to allow the flavors to blend (the longer the better).

TIPS: This recipe can be made a day ahead and refrigerated overnight. Just bring it back to room temperature and check seasonings before serving.

Mediterranean Orzo

Servings: 4-6
Time: 15 minute prep plus 30 minutes cooling
Difficulty: easy
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3/4 lbs orzo pasta (or gluten free orzo)
1/2 cup lemon juice
1/3 cup olive oil
1/2-3/4 cup sun dried tomatoes in oil
1-2 tsp salt (to taste)
1 tsp pepper
1/2 cup kalamata olives, pitted and sliced in half lengthwise
1/2 cup scallions, minced white and green parts
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup red onion, thinly sliced or small dice
8-12 oz feta cheese, large crumble or dice

Cook the orzo according to package instructions, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Do not rinse.
Whisk together the lemon juice, olive oil, salt and pepper and pour over the hot pasta. Mix well.
Stir in the sun dried tomatoes with oil and the olives. Set aside to cool and allow the juice and flavors to absorb. If it seems too dry, add a bit more olive oil.
While the pasta is cooling, thinly slice the scallions, thinly slice the red onion and cut the slices in half (or finely dice) and chop the parsley.
When pasta is cool, add the scallions, parsley, onion and mix well.
Add the feta and stir gently. Taste and add seasoning as needed. Set aside at room temperature to allow the flavors to blend (the longer the better).

TIPS: This recipe can be made a day ahead and refrigerated overnight. Just bring it back to room temperature and check seasonings before serving.

Meatless Monday – Buffalo Cauliflower Bites (vegan, gf)

by joycevandenbergporterMay 20, 2019

Perfect for Game Time! Right now we have basketball and hockey playoffs – right in the middle of baseball season. These buffalo cauliflower bites are a crowd pleasing snack that is a twist on the traditional buffalo wings but without the chicken. They are not meant to taste like chicken but they do taste pretty good. It’s really all about the buffalo sauce. This is a fun recipe that can cater to various tastes and dietary needs. In my house, we have vegetarian (me) plus gluten free and dairy free omnivores. Everyone was happy.

I posted a recipe for Buffalo Wings Two Ways five or six years ago just before I stopped eating chicken. It included a recipe for both chicken and cauliflower ‘wings’. I decided to circle back and improve on the cauliflower recipe and try to give it more of a coating for the buffalo sauce to stick to. We (me and my test kitchen peeps) went through a few variations and methods but are satisfied with this final version. Due to my gluten free people, I used half almond meal and gluten free panko instead of flour. I was aiming for a thicker and crisper crust. Using white flour or gluten free white flour will result in a lighter crust which some people might prefer. You can also use a whole grain flour like white whole wheat flour for a few extra nutrients or crushed breadcrumbs for some crunch. Any combination of flour and breadcrumbs will work as well.

Why cauliflower? For me the biggest reason is because its not chicken and I still get to have the buffalo sauce. 😉 For everyone else, cauliflower is a chameleon that can become whatever you want it to be. It’s mild nature allows it to absorb flavors and it can be grated and formed into a multitude of carb free and gluten free foods; rice, mashed potatoes, pizza crust, tortillas… Cauliflower is not empty though in spite of its white color. Its an excellent source of vitamin C and good source of B vitamins. Click through for 18 Massive Benefits of Cauliflower

BUFFALO CAULIFLOWER BITES

1 large head cauliflower (4-5 cups)
1 cup vegan milk or water
3/4 cup flour/breadcrumbs (or almond meal, GF panko)*See TIPS.
1 tablespoon garlic powder
1 tablespoon onion powder
1 tsp cayenne pepper (optional)
1/2 teaspoon salt
cooking oil spray (optional)
1 cup Buffalo Sauce(some use butter so check labels)
1/2 cup Ranch or Blue Cheese Dressing (optional)
1-2 cups carrot and celery sticks (optional)

Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.Remove core and cut cauliflower into florets. Cut the larger ones in half.

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In a medium bowl, stir together flour/bread mixture, garlic and onion powders, pepper and salt. Add milk and stir until smooth. If it feels too thick (and its not sticking to the cauliflower), add more milk or water. Heavier flour mixtures may need more liquid.

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Using a fork, dip the cauliflower florets into the batter to fully coat and place on the baking sheet. Don’t crowd them, or they will stick together. Spray with cooking oil (optional). Bake for 25 minutes.

While the cauliflower are baking, prepare the veggies and dips

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Remove the hot baking sheet from the oven. Using a fork, dip each floret into the buffalo sauce on each cauliflower bite and place back on the baking sheet.

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Bake for another 10- 20 minutes. You can broil for a few minutes for a golden color but don’t take your eyes off of them. They should be tender but not soft.

Serve with your chosen veggies, dressing and some extra buffalo sauce.

Tips:

I used half almond meal and half gluten free panko (as I was serving gluten free people) which made a nice crunchy coating, however, all purpose white flour is a little lighter. Or feel free to use a combination of flours and breadcrumbs. I also found that dipping them individually into the batter provides better coverage than brushing or stirring them all together. Dairy free people need to check labels to make sure the Buffalo Sauce doesn’t include butter. I used Sweet Baby Rays which does not.

Buffalo Cauliflower Bites

Servings: 6
Time: 45 minutes
Difficulty: easy
Print

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BUFFALO CAULIFLOWER BITES

1 large head cauliflower (4-5 cups)
1 cup vegan milk or water
3/4 cup flour/breadcrumbs (or almond meal, GF panko)*See TIPS.
1 tablespoon garlic powder
1 tablespoon onion powder
1 tsp cayenne pepper (optional)
1/2 teaspoon salt
cooking oil spray (optional)
1 cup Buffalo Sauce
1/2 cup Ranch or Blue Cheese Dressing (optional)
1-2 cups carrot and celery sticks (optional)

Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
Remove core and cut cauliflower into florets. Cut the larger ones in half.
In a medium bowl, stir together flour/bread mixture, garlic and onion powders, pepper and salt.
Add milk and stir until smooth. If it feels too thick (and its not sticking to the cauliflower), add more milk or water. Heavier flour mixtures may need more liquid.
Using a fork, dip the cauliflower florets into the batter to fully coat and place on the baking sheet. Don’t crowd them, or they will stick together.
Spray with cooking oil (optional). Bake for 25 minutes.
While the cauliflower are baking, prepare the veggies and dips (optional)
Remove the hot baking sheet from the oven. Using a fork (since they’re hot), dip each floret into the buffalo sauce on each cauliflower bite and place back on the baking sheet.
Bake for another 10- 20 minutes. You can broil for a few minutes for a golden color but don’t take your eyes off of them. They should be tender but not soft.
Serve with your chosen veggies, dressing and some extra buffalo sauce.

Tips:

Meatless Monday – Roasted Butternut Squash Salad

by joycevandenbergporterFebruary 25, 2019

Salads in winter must have a hearty element to them or they just don’t work for me, especially in cold, wet weather, like now. This one has roasted butternut squash, toasted pecans, dried cranberries and salty feta over a bed of dark leafy greens, drizzled with a rich balsamic vinaigrette. Yum! Best of all it’s simple, just a few delicious ingredients and good for you. Butternut squash is my favorite of the hard winter squashes and still in season. Butternut squash has a natural sweetness that really shines when brushed with olive oil and roasted, and it is loaded with vitamins and minerals, as evidenced by it’s brilliant orange color.

This salad is easy to make except for the peeling and cutting of the butternut squash It is not that really that hard to peel but if you are looking for a shortcut, many supermarkets offer it already pre-cut into cubes. Go for it if you need a big time saver! This recipe calls for 1 to 1 1/2 pounds of cut up squash (medium butternut). Supermarket packages of cut up squash are usually 16 to 18 ounces, which is equal to a small squash but totally adequate for this salad. It will just be slightly smaller. To make this salad more hearty, you can add cooked barley or quinoa. A layer of black or green lentils cooked al dente would be a good addition too.

I used a sprinkling of feta cheese which works well with its salty flavor and crumbly texture. Goat cheese would work well here too, as well as some of their vegan counterparts. If you’re not a dried cranberry fan, walk on the wild side with dried blueberries or cherries. Best of all is the vinaigrette with the balsamic reduction. It’s rich and really complements the other ingredients, however, the ingredients do combine to a pretty delicious vinaigrette without the fuss of reducing the sauce.

ROASTED BUTTERNUT SQUASH SALAD

1 1/2 pounds butternut squash, peeled and chopped into 3/4-inch cubes (about 3 cups)
1 Tablespoon olive oil
Salt and freshly ground black pepper
6-8 cups fresh greens (baby kale, spinach, arugula, etc)
1/2 cup dried cranberries
1/2 cup pecans, toasted or candied
1/4 red onion, thinly sliced
1/3 cup feta or goat cheese, crumbled (optional)

Vinaigrette:

1/2 cup olive oil
1/4 cup balsamic vinegar
1 Tablespoon lemon juice
2 Tablespoons honey
salt and pepper, to taste

Preheat oven to 400 degrees F. Spread butternut squash pieces into a single layer on an oiled baking sheet. Drizzle or spray with olive oil and season with salt and pepper. You can line baking sheet with parchment paper instead of oil for easy clean up.

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Roast for 20-25 minutes, turning a few times, until squash is tender.

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While the squash is cooking, whisk together all the vinaigrette ingredients and set aside. Or, if you want a thicker dressing, stir the vinegar and honey in small saucepan over medium heat until reduced by about half (recommended). Let cool slightly and add the remaining ingredients. Set aside.

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Thinly slice red onions and chop salad greens and add to large bowl or platter

Allow squash to cool and then add to salad greens

Top with dried cranberries, pecans and crumbled feta. Drizzle with vinaigrette.

Roasted Butternut Squash Salad

Servings: 4-6
Time: 35 minutes
Difficulty: easy
Print

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1 1/2 pounds butternut squash, peeled and chopped into 3/4-inch cubes (about 4 cups)
1 Tablespoon olive oil
Salt and freshly ground black pepper
6-8 cups fresh greens (baby kale, spinach, arugula, etc)
1/2 cup dried cranberries
1/2 cup pecans, toasted or candied
1/4 red onion, thinly sliced
1/3 cup feta cheese, crumbled (optional)

Vinaigrette:

1/2 cup olive oil
1/4 cup balsamic vinegar
1 Tablespoon lemon juice
2 Tablespoons honey
salt and pepper, to taste

Preheat oven to 400 degrees F. Spread butternut squash pieces into a single layer on an oiled baking sheet. Drizzle or spray with olive oil and season with salt and pepper. You can line baking sheet with parchment paper instead of oil for easy clean up.
Roast for 20-25 minutes, turning a few times, until squash is tender.
While the squash is cooking, whisk together all the vinaigrette ingredients and set aside.
Thinly slice red onions and chop salad greens and add to large bowl or platter
Allow squash to cool and then add to salad greens
Top with dried cranberries, pecans and crumbled feta. Drizzle with vinaigrette.

TIPS: This salad is easy to make except for the peeling and cutting of the butternut squash An easy shortcut is to buy pre-cut squash which is a great timesaver but a bit more expensive. To make this salad more hearty, you can add cooked barley or quinoa.

Meatless Monday – Pasta Fazool (Vegan)

by joycevandenbergporterFebruary 18, 2019

Cold and rainy (or snowy) days call for hearty and warm foods that warm you up from the inside out. This savory pasta dish, which is a twist on an Italian favorite, Pasta Fazool, was a winner with my meat eating men. Picture penne pasta and lentils swimming in a delicious hot broth, flavored with tomatoes, garlic, onions and the zing of red pepper flakes. I served each bowl with a pinch of parmesan and chopped parsley. Plus its a One Pot Meal!

This is technically not Pasta Fazool, or pasta e fagiole, which means pasta with beans. Lentils are actually a legume not a bean, so the technical name would be Pasta e Lenticchie which is way less fun to say and why I call it a twist on a classic. You can make it more traditionally by using two cans of white beans, drained and added in place of the lentils, if you wish. Both are delicious options. Pasta Fazool is usually more soupy than your typical plate of pasta but it can be made as wet or dry as you wish. To make it more of a soup, just add more water when you add the pasta or even more before serving if too much liquid has evaporated. If you are using broth to start, adding more water shouldn’t diminish the flavor.

The parmesan cheese is optional as a topping but I want to share a new vegan parmesan cheese that I find is just as good as the real thing. I found myself eating slices of it while cooking. I mean someone had to taste it. 🙂 This Just Like Parmesan by Violife contains no dairy, soy, gluten, lactose or nut products. So what is it made from? Well, mostly a combination of potato and rice starch, rice protein, coconut oil and sea salt, including Vitamin B12. As Violife says, “Delizioso”!

PASTA FAZOOL

2 tablespoons olive oil
1 small yellow onion, finely chopped
1/4 -3/4 tsp crushed red pepper flakes
3 garlic cloves, minced
1 cup brown lentils, rinsed
1 can diced or crushed tomatoes
1 tsp fresh thyme
4 cups vegetable broth or water
8 ounces pasta (such as ziti or penne)
1 tablespoon flat-leaf parsley, chopped (optional)
parmesan cheese, grated (optional) *Check out Violife Vegan Soy*

In a large saucepan or dutch oven, heat the olive oil over medium-high heat. Add the onion and some of the red pepper flakes, and cook, stirring often until soft and transluscent, 3 to 5 minutes. Add the garlic and cook for 1 minute.

Add the tomatoes, thyme and broth and bring to a boil. Taste and add salt and pepper and more red pepper flakes, to taste.

Add the lentils, reduce the heat to medium low and simmer with the lid slightly ajar, until the lentils are almost tender, 20 minutes.

Increase heat to medium and add one or two cups of water along with the pasta and simmer, uncovered, stirring often so that the pasta doesn’t stick to the bottom, until the pasta is al dente, 10 to 12 minutes. Add water if necessary. The end result should be a bit soupy, unless you prefer it more pasta-like.

Divide the pasta among serving bowls and garnish with the parsley and parmesan, if desired.

Pasta Fazool

Servings: 4-6
Time: 40 minutes
Difficulty: easy
Print

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In a large saucepan or dutch oven, heat the olive oil over medium-high heat. Add the onion and some of the red pepper flakes, and cook, stirring often until soft but not brown, 3 to 5 minutes. Add the garlic and cook for 1 minute.
Add tomatoes, thyme and broth and bring to a boil. Taste and add salt and pepper and more red pepper flakes, to taste.
Reduce the heat to medium low and simmer with the lid slightly ajar, until the lentils are almost tender, 20 minutes.
Increase heat to medium and add one or two cups of water along with the pasta and simmer, uncovered, stirring often so that the pasta doesn’t stick to the bottom, until the pasta is al dente, 10 to 12 minutes. Add water if necessary. The end result should be a bit soupy.
Divide the pasta among serving bowls and garnish with the parsley and parmesan.

Meatless Monday – Vegetable Paella (Vegan)

by joycevandenbergporterFebruary 11, 2019

Paella is a beautiful dish worthy of a party or gathering. This one is loaded with fresh veggies instead of traditional Spanish ingredients, usually a combination of meats and seafood. My veggie recipe retains the usual flavors, smoked paprica, saffron and Spanish rice but in lieu of the meats, I added artichoke, eggplant, mushrooms and fennel, and topped with roasted red peppers and capers. Simply Delicious!

Paella is not as hard as it’s reputation leads us to believe. Its not like risotto which has to be constantly stirred and fussed over. In fact, paella should be minimally disturbed after the first few minutes and if you have done it correctly, a golden crust will form on the bottom, called the socarrat, from the Spanish word “socarrar,” which means “to toast lightly,”. Once the paella is done, it can sit covered off the heat and wait until you’re ready to serve. I used several canned items, partially as a shortcut and because some things are not in season right now. I used fresh fennel and trumpet mushrooms (because they are available now) and fresh eggplant. I also used jarred capers, roasted red peppers and canned baby artichokes which are already fairly soft, so I added them in near the end.

I love this combination of textures and flavors. It turned out quite pretty and colorful. You can substitute any vegetables that you like, just keep in mind how long they need to cook and plan accordingly. I also used a vegan chorizo that I have had good luck with recently. It’s made from vital wheat gluten so not gluten free but pretty tasty and combines nicely with the saffron and smoked paprika. This ingredient is optional though. I would like the dish either way. Some people don’t enjoy substitute meats for a variety of reasons but I like to promote those companies who are making their way into the vegan food industry. The more good products available, the better they get and the less meat people will eat. Win win!

TIPS: I have a giant paella pan which was relatively inexpensive but for this recipe, I used a 12 inch cast iron pan. It was fairly full but worked fine for the quantities. You could use a pan a couple of inches larger and it should turn out well. Don’t be tempted to use aromatic rices like jasmine or basmati as they don’t soak up the flavors properly and some of the long grained rices don’t have the proper texture.

VEGETABLE PAELLA

6 cups vegetable broth
1/4 cup extra-virgin olive oil
4 oz vegan chorizo (optional)
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon saffron threads, crumbled
1 large bulb fennel, sliced
14 oz can baby artichokes (fresh or frozen)
1 large Japanese eggplant, cut into 2-inch pieces
1 cup mushrooms (crimini, shitake or trumpet)
1/2 cup dry white wine
2 1/4 cups bomba, arborio or valencia rice
1-2 Tbsn capers, drained
1 roasted, marinated red pepper, cut into strips
fresh parsley or thyme for garnish (optional)

In a medium saucepan, heat the broth and crumbled saffron and bring to a simmer.

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Meanwhile, in a 12-15-inch paella pan or large enameled cast-iron casserole, if you are using chorizo, heat one tablespoon olive oil in the paella pan on medium high and saute the crumbled chorizo until golden brown. Vegan chorizo is already cooked, so it doesn’t take more than a few minutes. Remove the chorizo with a slotted spoon to a plate and set aside. You don’t have to wash the pan.

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Add the rest of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and paprika and cook until fragrant, about 2 minutes.

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Scoot the onions to the side and add the fennel wedges and cook until lightly browned, about 3 minutes.

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Add the eggplant to the skillet; cook until slightly tender, about 4 more minutes. If you are using fresh or frozen baby artichokes, add them now. Add the mushrooms and cook for 1 to 2 minutes.

Pour in the wine and simmer a few minutes. Stir in the rice and the broth. Increase the heat to high and bring to a boil.

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Lower heat to low and simmer until liquid is reduced by half, do not stir. Nestle the chorizo and artichoke hearts into the paella and cook another 10 minutes.

Turn off heat. Scatter the capers and the peppers and herbs on top, cover and let sit at least five minutes.

Vegetable Paella

Servings: 6-8
Time: 45 minutes
Difficulty: easy
Print

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VEGETABLE PAELLA

6 cups vegetable broth
1/4 cup extra-virgin olive oil
4 oz vegan chorizo (optional)
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon saffron threads, crumbled
1 large bulb fennel, sliced
14 oz can baby artichokes (fresh or frozen)
1 large Japanese eggplant, cut into 2-inch pieces
1 cup mushrooms (crimini, shitake or trumpet)
1/2 cup dry white wine
2 1/4 cups arborio or valencia rice
1-2 Tbsn capers, drained
1 roasted, marinated red pepper, cut into strips
fresh parsley or thyme for garnish (optional)

In a medium saucepan, heat the broth and crumbled saffron and bring to a simmer.
Meanwhile, in a 15-inch paella pan or large enameled cast-iron casserole, if you are using chorizo, heat one tablespoon olive oil in the paella pan on medium high and saute the crumbled chorizo until golden brown. Vegan chorizo is already cooked, so it doesn’t take more than a few minutes. Remove the chorizo with a slotted spoon to a plate and set aside. You don’t have to wash the pan.
Add the rest of the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and paprika and cook until fragrant, about 2 minutes.
Scoot the onions to the side and add the fennel wedges and cook until lightly browned, about 3 minutes.
Add the eggplant to the skillet; cook until slightly tender, about 4 more minutes. If you are using fresh or frozen baby artichokes, add them now. Add the mushrooms and cook for 1 to 2 minutes.
Pour in the wine and simmer a few minutes. Stir in the rice and the broth. Increase the heat to high and bring to a boil.
Lower heat to low and simmer until liquid is reduced by half, do not stir. Nestle the chorizo and artichoke hearts into the paella and cook another 10 minutes.
Turn off heat. Scatter the capers and the peppers and herbs on top, cover and let sit at least five minutes.

Meatless Monday -Winter Vegetable Soup (Vegan)

by joycevandenbergporterDecember 18, 2018

I love winter soups and this one is no exception. It manages to be hearty but light and very low calorie AND it happens to be delicious. The combination of winter root vegetables, potatoes, carrots and turnips with creamy baby lima beans, also called butterbeans, is a winner. The crispy fried sage on top is the bomb! I know, you might think you don’t like lima beans but these petite ‘baby’ beans are delicate and creamy. They don’t have the same tendency as the larger lima beans do to be mealy. You may be surprised. That said, you can use canellini beans and any root vegetables, if you prefer.

As a Meatless Monday Blogger, I was lucky enough to have been gifted with 5 lbs of Green Baby Limas from Camellia Foods as part of the Food for Change movement sponsored by Slow Food USA. Camellia Brand Foods is a New Orleans based company that prides itself on its high quality and standards. Their products are all non-GMO and gluten free. So, thank you Camellia Foods! All I had to do was come up with a recipe. Well, half of my first pound became this lovely soup. I have four more pounds of Camillia Baby Lima Beans. I will send or deliver to the first four readers who request a pound.

Thank you also for Slow Food USA who spearheaded this project, Terra Madre Day. (Which I missed because my delivery was late – better late than never). Check out their website to see more recipes using Camellia products by other bloggers or to learn more about them. Here is a little taste:

SLOW FOOD USA

Welcome to the table! We inspire individuals and communities to change the world through food that is good, clean and fair for all. As the Slow Food movement grows, we stay true to these core values for all:

GOOD

Believe that delicious nutrition is a right for everyday life
Cultivate joyful connections to community and place
Advocate for diversity in ecosystems and societies

CLEAN

Protect natural resources for future generations
Help people and the environment depend on each other
Promote food that is local, seasonal, and sustainably grown

FAIR

Build local cooperation and global collaboration while respecting all laws
Require no prerequisite or credential for participation
Fight for dignity of labor from field to fork

Slow Food USA is part of the global Slow Food movement creating dramatic change in more than 160 countries. In the US, there are more than 150 local chapters and 6,000 members. Join us to connect the pleasures of the table with a commitment to the communities, cultures, knowledge, and environment that make this pleasure possible.

So lets go back to the recipe at hand. This is a very easy soup. The beans can be made ahead of time and refrigerated in a covered container for a day or so. You can also make a whole pound and use half for soup and use the rest for salads or other dishes. Baby lima beans are delicious sauteed with shallots and garlic in olive oil and make a wonderful side dish.

TIPS: The fried sage is optional but I think its pretty tasty as a topping and it only takes a minute or two.

WINTER VEGETABLE SOUP

8 oz. (1 1/4 cups) dried baby lima beans or cannelini beans
6 cups water
1 bay leaf (optional)
1-2 large shallots or 1 small onion, chopped
1 medium clove garlic, minced
2 Tbs. extra-virgin olive oil
6 cups vegetable broth (or more for a brothy soup)
small bunch of sage, whole leaves
1/4 cup fresh thyme, chopped or 1 tsp dried thyme
1 large russett potato, peeled and diced small
1 large carrot, scrubbed or peeled and diced
1 large turnip, celery root or other root vegetable, peeled and diced
1 to 2 tsp. white wine vinegar
salt and pepper to taste

Rinse and sort beans, Put the beans and the water in a large pot with the bay leaf, if using. and bring to a boil for 10 minutes. Reduce heat, cover and simmer for about an hour. Beans will still be slightly firm. If you feel the beans are already done, pour them into a bowl including the cooking water and add them for the last 5 minutes of cooking. Remove the bay leaf

Heat the olive oil in a frying pan over medium heat and saute the shallots and until transluscent not browned, 4 to 5 minutes. Add the garlic for the last minute. Add to the pot of beans.

Pour in the broth and add the potatoes, carrots, and other root vegetables. Simmer, partially covered, until the vegetables are just tender, 10 to 15 minutes. Add thyme.

While the veggies are cooking, heat 1 Tbsn olive oil in a frying pan on medium heat and fry the whole sage leaves on both sides. Sprinkle with salt. They should sizzle and get crisp when cooled. Try one first to make sure you have it right. It should only take a minute or 2. Remove from the oil and let cool on a paper towel.

Add the vinegar, taste and add salt and pepper as needed.

Top with fried sage.

Vegettable Winter Soup

Servings: 4-6
Time: 90 minutes
Difficulty: easy
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8 oz. (1 1/4 cups) dried baby lima beans or cannelini beans
6 cups water
1-2 large shallots or 1 small onion, chopped
1 medium clove garlic, minced
2 Tbs. extra-virgin olive oil
6-8 cups vegetable broth
1 bay leaf (optional)
small bunch of sage, whole leaves
1/4 cup fresh thyme, chopped or 1 tsp dried thyme
1 large russett potato, peeled and diced small
1 large carrot, scrubbed or peeled and diced
1 large turnip, celery root or other root vegetable, peeled and diced
1 to 2 tsp. white wine vinegar
salt and pepper to taste

Rinse and sort beans, Put the beans and the water in a large pot with the bay leaf, if using. and bring to a boil for 10 minutes. Reduce heat, cover and simmer for about an hour. Beans will still be slightly firm. If you feel the beans are already done, pour them into a bowl including the cooking water and add them for the last 5 minutes of cooking. Remove the bay leaf
Heat the olive oil in a frying pan over medium heat and saute the shallots and until transluscent not browned, 4 to 5 minutes. Add the garlic for the last minute. Add to the pot of beans.
Pour in the broth and add the potatoes, carrots, and other root vegetables. Simmer, partially covered, until the vegetables are just tender, 10 to 15 minutes.
While the veggies are cooking, heat 1 Tbsn olive oil in a frying pan on medium heat and fry the whole sage leaves on both sides. Sprinkle with salt. They should sizzle and get crisp when cooled. Try one first to make sure you have it right. It should only take a minute or 2. Remove from the oil and let cool on a paper towel.
Add the vinegar, 1 teaspoon at a time to taste, and add salt and pepper as needed.
Top with fried sage.

No Peel Potato Latkes for Hanukkah

by joycevandenbergporterDecember 1, 2018

Hanukkah falls really early this year, beginning Sunday, December 2nd (which is tomorrow!) and the holiday season starts with a bang. You know what that means… chocolate and latkes! So, I want to share my easy no-peel latke recipe which, besides skipping the tedious and time consuming job of peeling potatoes, serves two purposes. The skin has much of the nutrition and leaving it on helps make the latkes extra crispy and tasty. Warm latkes topped with applesauce and sour cream, are a family favorite. The only problem is, that no matter how many I make, they disappear! Feel free to try my No Peel Applesauce recipe as a great topper. Click HERE for the recipe

Who wouldn’t love a celebration that lasts eight days and involves lighting pretty candles, exchanging gifts, playing games that involve chocolate coins and eating foods that have been fried in oil? Once a year, latkes (and even doughnuts) which are fried in oil are the reigning treats. So what is the significance of the oil? Hanukkah, (Hanukah, Chanukkah or Chanukah depending on the transliteration) also known as the Festival of Lights, is an eight-day Jewish holiday in which candles are lit for eight nights to commemorate the rededication of the Holy Temple in Jerusalem which had been desecrated and a statue of Zeus built in it’s place back when Greek Gods were in favor (2nd century BCE). During the dedication a cask of oil which should have only been enough to burn the temple menorah for one night miraculously burned for eight, thus the eight days of celebration today incorporating candles, menorahs and oil.

Dreidel is a popular game played during Hanukkah. Tradition has it that the reason the dreidel game is played is to commemorate a game devised by the Jews to camouflage the fact that they were studying Torah, which was outlawed at the time by the Ancient Greeks. The Jews would gather to study, posting a lookout to alert the group to the presence of soldiers. If soldiers were spotted, the Jews would hide their scrolls and start to spin tops, so it would look like they were gambling instead of studying Torah. My family loves playing dreidel for chocolate coins, and I have been collecting dreidels for over 20 years. Every year I hunt for a new one to add to our collection. It’s getting harder to find something unique but I always find one. Here is the new addition.

The other ubiquitous Hanukkah treat is the chocolate coins given as gifts or used as collateral in dreidel. Gold are milk chocolate and silver are dark, so pick your favorite!

Latkes are easy to make but it does take a toll on your kitchen as the splattering oil makes a bit of a mess – but they are worth it! There are many kinds of latkes, made with grated, shredded or mashed potatoes but my family prefers them extra crispy made with long thin strips of potato that allows the oil to seep in through the middle, crisping them the whole way through. Topped with applesauce and sour cream, they are hard to beat.

TIPS: This recipe calls for potato only latkes but it’s fun to add other veggies or even fruit. I often add shredded apple strips which makes them salty sweet. You can also try grated or shredded carrots or any other root vegetable. Get creative!

NO-PEEL POTATO LATKES
4 large potatoes
2 large eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn flour (any kind)
1 to 2 cups vegetable oil

Grate unpeeled potatoes using a hand grater or food processor fitted with the grate attachment. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning. Pour into a large bowl and add chopped onions.

Stir in the flour, baking powder, salt and eggs. It will not look like batter.

Heat half the oil in a heavy skillet on medium high to high until the oil is almost smoking. A cast iron pan works great as it holds the heat. Drop potato mixture by generous spoonfuls onto hot oil and flatten slightly with the tip of a wooden spoon. I try to poke a few holes so oil can bubble up through the middle.

Brown well on both sides, turning to accommodate hot spots in the pan.

Drain on paper towels.

Keep warm in a 250 degree oven covered loosely with aluminum foil. Latkes can be made ahead and reheated in single layers in a 350 degree oven.

Serve plain or with applesauce and sour cream.

Potato Latkes

Servings: 2 dozen
Time: 45 minutes
Difficulty: easy
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4 large potatoes
2 large eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn flour (any kind)
1 to 2 cups vegetable oil

Grate unpeeled potatoes using a hand grater or food processor fitted with the grate attachment. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning. Pour into a large bowl and add chopped onions.
Stir in the flour, baking powder, salt and eggs.
Heat half the oil in a heavy skillet on medium high to high until the oil is almost smoking. A cast iron pan works great as it holds the heat. Drop potato mixture by generous spoonfuls onto hot oil and flatten slightly with the tip of a wooden spoon. I try to poke a few holes so oil can bubble up through the middle.
Brown well on both sides, turning to accommodate hot spots in the pan.
Drain on paper towels.
Keep warm in a 250 degree oven. Serve with applesauce and sour cream.

Portobello Wellington (Vegan)

by joycevandenbergporterNovember 17, 2018

This vegan Portobello Wellington is pretty enough to serve as a main course for Thanksgiving or Christmas. It features layers of rich beluga lentils, whole portobello muchrooms and sauteed garlic spinach. I made a vegan Wellington last year using chestnuts and portobello mushrooms as the predominant ingredients. While the dish was beautiful, it wasn’t as tasty as I thought it should be. So this time, I scrapped the chestnuts which are difficult to find, and a bit dry, and layered lentils, mushrooms and spinach instead. The dish was a huge success, pretty AND delicious. Just add mashed potatoes and cranberry sauce! 🙂

A traditional Beef Wellington is a fillet steak coated with pâté and duxelles, which is then wrapped in pastry and baked. In this reimagined vegan version, whole portobellos stand in for the ‘steak’ and the lentils with shallots and garlic would be the ‘pate’ with duxelles, which is just a fancy name for mushrooms sautéed with onions, shallots and garlic. The flavor combination of the three layers worked so well together in creating a flavorful but still juicy filling. I cooked the lentils in vegetable broth for more flavor. Of course, adding sauteed shallots and garlic to the black lentils gave them an even richer taste. They were a great first layer. Then I placed whole sauteed portobello mushrooms as the middle later and topped with spinach sauteed in garlic.

Except for the pretty crust, which is what makes this a holiday worthy dish, all of the ingredients add flavor and nutritional value. Spinach and mushrooms are high in food value, including fiber, vitamins and minerals, plus protein. They also have zero or low amounts of fat, cholesterol, carbs and sugars. If I were going to make my own crust, I would try a recipe using white whole wheat flour like this one from King Arthur Flour. I actually didn’t know I was going to be making this last until the last minute, so I cheated with pre-made crusts. It happens…

I chose black lentils, also called Beluga lentils due to their resemblance of black caviar, because I find them the richest in flavor and their texture remains firm when cooked. However, brown or green lentils would work well here too. They are also quite healthy. 100 grams of cooked lentils contains 116 calories, 9.02 g of protein, .3 g of fat and 9.02 g of fiber. They are also rich in minerals and vitamins. Click for MORE info.

TIPS: This recipe is easy to prep a day or so ahead of time and assemble just before cooking. Just prepare the lentil mixture and saute and drain the mushrooms and the spinach, then place in the refrigerator in airtight containers until ready to assemble. You can preform them into log shapes before refrigerating for easier assembly. For those who really like to plan ahead, you could probably assemble the whole thing a day or two ahead and refrigerate until you are ready to bake.

PORTOBELLO WELLINGTON

Note: This recipe can be made with 3 or 4 large portobello mushrooms. The 3 mushroom wellington will fit in an 18″ baking sheet, while a 4 mushroom one needs a 21″ pan. The recipe is for both. For the larger wellington, use the larger quantities.

1-1 1/4 cup black lentils (or brown)
4-5 cups vegetable broth (optional)
3-4 large portabello mushrooms
3-4 large shallots peeled and minced
4-6 cloves garlic, minced (divided)
3 Tbs olive oil (divided)
8-12 oz fresh spinach (3- 4 cups)
2 – 3 blocks or rolls of pastry dough (or puff pastry, if preferred)
1/4 cup vegan butter or soy milk (as pastry wash)
salt and pepper to taste

Cook lentils in vegetable broth for more flavor (optional) following instructions on package. Remove from heat and let cool. Trim mushroom stalks if needed and wipe caps clean with a damp paper towel. Do not immerse in water.

Heat 1 Tablespoon olive oil in a skillet and place the mushrooms, top side down. Cook on medium heat for about 5 minutes. Turn them over and cook for another 5 minutes or until you hear the water release and sizzle in the pan. Remove from the heat, and drain on paper towel cap side up as they will release liquid as they cool.

In the mushroom skillet, heat 1 Tablespoon olive oil and half of garlic, lightly saute spinach. Just cook until wilted and liquid releases. If you decided to use frozen spinach, squeeze out as much water as possible. Remove from heat and let cool

Saute shallots in 1 Tablespoon olive oil until lightly browned. Add remaining garlic and cooked lentils. Stir to combine. Taste and add salt and pepper if needed. Remove from heat and let cool.

Once cool enough, you should be able to form it into a log. If you can’t, it’s probably too wet, so return it to the stove or put it in the refrigerator to firm up.

Roll out pastry dough into any shape you prefer to make both a top and bottom crust. I used 4 pre-made pie crusts and rolled 1 1/2 together to make the long traditional Wellington shape, however, you can make it a circle, square or rectangle.

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Place bottom crust on a parchment lined baking sheet. Form lentil log in center of bottom crust and pat into shape

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Arrange mushrooms on top of lentils, cap side up

Top evenly with the sauteed spinach. Pat into as smooth a shape as possible for best results

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Place top crust over your lentil, mushroom, spinach creation and smooth it with your fingers.

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Cut around the Wellington using a sharp knife or pizza cutter, leaving a generous 1 inch margin.

Using a fork, firmly press the two edges closed going all the way around.

Cut shapes with a cookie cutter to decorate the top if you like. Save any leftover dough for future use.

Brush the pastry with melted vegan butter or soy milk and poke air holes with a fork.

Bake at 400 degrees for about 30 to 40 minutes, or until the crust is golden brown. If the edges start getting too brown, cover them with strips of aluminum foil.

Portobello Wellington

Servings: 6-8
Time: 120 minutes
Difficulty: easy
Print

20171227_183929
Note: This recipe can be made with 3 or 4 large portobello mushrooms. The 3 mushroom wellington will fit in an 18″ baking sheet, while a 4 mushroom one needs a 21″ pan. The recipe is for both. For the larger wellington, use the larger quantities.

1-1 1/4 cup black lentils (or brown)
4-5 cups vegetable broth (optional)
3-4 large portabello mushrooms
3-4 large shallots peeled and minced
4-6 cloves garlic, minced (divided)
3 Tbs olive oil (divided)
8-12 oz fresh spinach (3- 4 cups)
2 – 3 blocks or rolls of pastry dough
1/4 cup vegan butter or soy milk (as pastry wash)
salt and pepper to taste

Cook lentils in vegetable broth for more flavor (optional) following instructions on package. Remove from heat and let cool.
Trim mushroom stalks if needed and wipe caps clean with a damp paper towel. Do not immerse in water.
Heat 1 Tablespoon olive oil in a skillet and place the mushrooms, top side down. Cook on medium heat for about 5 minutes. Turn them over and cook for another 5 minutes or until you hear the water release and sizzle in the pan. Remove from the heat, and drain on paper towel cap side up as they will release liquid as they cool.
In the mushroom skillet, heat 1 Tablespoon olive oil and half of garlic, lightly saute spinach. Just cook until wilted and liquid releases. If you decided to use frozen spinach, squeeze out as much water as possible. Remove from heat and let cool
Saute shallots in 1 Tablespoon olive oil until lightly browned. Add remaining garlic and cooked lentils. Stir to combine. Taste and add salt and pepper if needed. Remove from heat and let cool. Once cool enough, you should be able to form it into a log. If you can’t, it’s probably too wet, so return it to the stove or put it in the refrigerator to firm up.
Roll out pastry dough into any shape you prefer to make both a top and bottom crust. I used 4 pre-made pie crusts and rolled 1 1/2 together to make the long traditional Wellington shape, however, you can make it a circle, square or rectangle.
Place bottom crust on a parchment lined baking sheet
Form lentil log in center of bottom crust and pat into shape
Arrange mushrooms on top of lentils, cap side up
Top evenly with the sauteed spinach. Pat into as smooth a shape as possible for best results
Place top crust over your lentil, mushroom, spinach creation and smooth it with your fingers.
Cut around the Wellington using a sharp knife or pizza cutter, leaving a generous 1 inch margin.
Using a fork, firmly press the two edges closed going all the way around.
Cut shapes with a cookie cutter to decorate the top if you like. Save and leftover dough for future use.
Brush the pastry with melted vegan butter or soy milk and poke air holes with a fork.
Bake at 400 degrees for about 30 to 40 minutes, or until the crust is golden brown. If the edges start getting too brown, cover them with strips of aluminum foil.

Tomatillo Salsa

by joycevandenbergporterOctober 1, 2018

I recently asked all of you for suggestions on what to do with all the tomatillos I’m harvesting from my garden. The vast majority of you said to make Tomatillo Salsa, better known as Salsa Verde because of its vibrant green color. So right you were. It’s fresh and delicious with just the right amount of zing. I quick broiled tomatillos and garlic, and combined them with jalapeno peppers, onion, mint and cilantro in my food processor with a bit of salt, cumin and lime. The blackened but still raw tomatillos added a slightly smokey flavor to the salsa and tempers the natural acidicity of the fruit, while the cilantro and mint give it a freshness. However, you can skip the broiling step and make an all raw salsa too. This salsa would be great on enchiladas, tacos or just with tortilla chips. This recipe uses very few ingredients and takes less than 30 minutes. If you can, make it the day before because the flavors will develop and improve with passing hours.

What are tomatillos? Tomatillos (Physalis philadelphica) are also known as the Mexican husk tomato, since that is where they originated. They are related to the tomato, but grow enclosed in a papery husk. They taste a little bit like a green tomato, which can be used as a substitute in this recipe. They are usually green or yellowish in color. I have one bush that grew larger yellow to almost white fruit and two other plants that grew smaller green fruit. The yellow fruit is sweeter and the green is more tart, so a combination works well in rounding out flavors.

Tomatillos, like tomatoes, are actually a fruit, not a vegetable. If you are planning on growing tomatillos, you need to plant at least two plants or more, as one plant will not produce fruit on its own. The plants are quite pretty but somewhat leggy, so I have mine in tomato cages. The tomatillos remind me of paper lanterns with their pretty papery skin and hot air balloon shape. After picking, tomatillos can be kept in the refrigerator for up to two weeks, longer if the papery skin is removed before storing.

Tomatillos are a very good source of dietary fiber, niacin, potassium, and manganese. They contain 20 percent of the daily recommended value in vitamin C, 13 percent of the vitamin K, and a healthy amount of iron, magnesium, phosphorus, and copper. They don’t have any protein but they don’t have any fat either.

TIPS: The salsa can be stored in the refrigerator for about two weeks but it can easily be frozen for later use. Cool salsa before freezing to prevent condensation which can change the taste and texture when thawed. Pour into an airtight container or sealable plastic freezer bag. Leave at least an inch of space as foods expand when they are frozen. Remove as much air as possible before sealing. If you have a clean straw, use it to suck out the air or press it out with your hands before sealing. If you have a large quantity of tomatillos, you can find directions to can the salsa from Ball Fresh Preserving but keep in mind, that for safety reasons, only hot salsa can be canned so heat it up first.

TOMATILLO SALSA

1 1/2 lb tomatillos (about 4 cups)
1/2 cup chopped onion
3-5 cloves garlic
1/2 cup cilantro leaves
1/4 to 1/2 cup mint leaves (optional)
1 Tbsp fresh lime juice
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
1/2 to 1 tsp cumin (optional)
Salt to taste

Remove papery husks from tomatillos and rinse

Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add the garlic cloves in their skin.

Broil on high for 5-7 minutes until the skins of the tomatillos have slightly blackened. Let cool and remove the garlic skins.

While the tomatillos are roasting, roughly chop the onion and pappers.

Place the tomatillos in a blender or food processor with the garlic, peppers, onion, cilantro, cumin, lime juice and 1/4 cup water to the and pulse to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside to let the flavors develop.

Tomatillo Salsa

Servings: 3 cups
Time: 25 minutes
Difficulty: easy
Print

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1 1/2 lb tomatillos (about 4 cups)
1/2 cup chopped onion
3-5 cloves garlic
1/2 cup cilantro leaves
1/4 to 1/2 cup mint leaves (optional)
1 Tbsp fresh lime juice
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped (you can use whole for more heat if you want)
1/2 to 1 tsp cumin (optional)
Salt to taste

Remove papery husks from tomatillos and rinse
Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add the garlic cloves in their skin.
Broil on high for 5-7 minutes until the skins of the tomatillos have slightly blackened. Let cool and remove the garlic skins.
While the tomatillos are roasting, roughly chop the onion and pappers.
Place the tomatillos in a blender or food processor with the garlic, peppers, onion, cilantro, cumin, lime juice and 1/4 cup water to the and pulse to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside to let the flavors develop.

Meatless Monday Celebrates Fall Harvest

by joycevandenbergporterSeptember 24, 2018

Meatless Monday published my Harvest Vegetable Tart in their Fall Harvest recipe roundup. Check out my recipe featuring root vegetables like sweet potatoes, parsnips, purple carrots and butternut squash cut into leaf shapes using small cookie cutters. This is a savory vegetarian pie with a creamy rich filling of vegetables braised in vegetable broth, coconut milk and parmesan cheese, although goat cheese would work well too for the filling. Harvest Vegetable Tart Recipe on goodmotherdiet By the way, goodmotherdiet has 99,771 hits to date. Who is going to be the 100,000?

Meatless Monday has compiled a nice assortment of recipes from bloggers like me, pastas, curry, lentils, squash, beets, enchiladas, etc. For the full list of Fall Harvest recipes click HERE

Join me in supporting the Meatless Monday movement. Even if you’re not ready to skip meat altogether, going meatless one day a week helps. Choosing to go Meatless Monday can help fight diseases, reduce the risk of diabetes, and improve heart health. It also conserves land, reduces greenhouse gas emissions, saves water, and saves energy. Meatless Monday is in over 40 countries and over 20 languages. Check out their website for more information. Meatless Monday Website

Graphic Image created by Danielle Russell for Meatless Monday.

Meatless Monday – Sesame Crusted Tofu

by joycevandenbergporterAugust 20, 2018

I’m sorry for going MIA this summer. A combination of travel without my computer,(Iceland is another coming post) made blogging (and cooking) difficult and the recent illness and death of my beloved father left me with a void that I am struggling to fill. He was a kind man. He chose family and a career in education over wealth and prestige. Dare I say it was not the exciting career he probably thought he was going to have. He and my mom fostered dozens of kids and believed in uplifting others, especially those that really needed help the most. I suppose, his death, following hers three years ago, only reaffirms my growing belief that we should try our best to leave a gentle footprint on the earth and make a positive difference in the world, no matter how small. Kindness matters. Voting with your pocketbook matters. Our choices matter. Speaking up for those that have no voice matters. I guess a tofu recipe is a good start.

This is my favorite, quick and easy, protein filled, go-to dish. I especially like to make it for my meat eating friends who think they don’t like tofu. I have changed some pretty closed minds with this one. The tofu is savory and crispy on the outside and creamy on the inside. I like to serve sesame crusted tofu over pasta or rice to take advantage of the yummy pan drippings. Surprise! Vegan food can have pan drippings. This time I tossed together some sugar snap peas sauteed with ginger and garlic until they glisten, tender but firm.

I love the combination of black and white sesame seeds, but if you think they are just a pretty decoration you would be mistaken. They add a nutty flavor and add to the crunchy texture in this dish, but for their small size, they also provide quite a bit of nutrition. Sesame seeds are an excellent source of copper, a very good source of manganese, and a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber. Black sesame seeds are unhulled while white seeds are hulled. Since most of the calcium is in the hulls, black sesame seeds have more calcium. Otherwise, they are nutritionally similar.

TIPS: This time, I served the tofu over thin spaghetti which picks up the sesame seeds and spices easily but angel hair pasta would work well too. I just stirred the hot, cooked pasta in the same pan I cooked the tofu to evenly coat the strands. I often serve this with brown jasmine or basmati rice. Just cook with vegetable broth and a 1 inch knob of peeled fresh ginger or teaspoon of ginger paste and drizzle the sesame oil and pan drippings over the rice. Yum!… (*smacking lip sound*)

This recipe serves two to four people, depending on appetites. I can only eat one 4 ounce tofu steak but my husband can eat two. You can easily double the recipe. I also prefer the 4 oz steaks because I like the crispy edges.

SESAME CRUSTED TOFU

1 block extra firm tofu
1/4 cup toasted sesame seeds
1/4 cup black sesame seeds
1-2 tsp crushed red pepper flakes (optional)
1 tsp garlic powder
1 tsp onion powder
1/4 cup + 1 Tbsn sesame oil, divided
1 Tbsn soy sauce (or gluten free tamari)
2 Tbsn cornstarch
3 scallions, minced (optional garnish)
8 oz thin spaghetti

Drain tofu and slice in half lengthwise into two wide slabs (8 oz. steaks). You can also cut the slabs half again for four 4 oz. servings. Arrange in a single layer on double papertowels or a clean dishcloth, cover with more towels and let drain 15 or 20 minutes. Placing a heavy pan on top might help press the liquid out.
Cook spaghetti as directed, drain and set aside

If you are making sugar snap peas, in a cold saute pan, stir together a Tablespoon each of olive oil and sesame oil, 1 teaspoon minced ginger or ginger paste and several cloves of crushed garlic. Remove stems and strings from the peas, rinse and stir them into the garlic mixture. They can sit until you are ready. Cook for about 5 minutes on medium heat just before you cook the tofu.

Place cornstarch in a shallow pie pan or plate

Stir together 1 Tablespoon sesame oil and 1 Tablespoon soy sauce

Combine sesame seeds, red pepper flakes, garlic and onion powders in a shallow pie pan

Heat a heavy fry pan (cast iron if you have) on medium heat and add remaining sesame oil while you prepare your tofu.
Dredge tofu on all sides in cornstarch

Dip tofu in soy/sesame mixture, all sides

Press tofu into sesame seed mixture making sure to coat all sides. Repeat with remaining pieces.

Cook in hot sesame oil several minutes on each side, or until crispy and golden brown. Lower heat if the oil starts to smoke.

Remove tofu from pan and set aside. Turn heat to low.

Toss cooked spaghetti in hot pan used for cooking the tofu until sesame seeds and oil are evenly distributed. Add any remaining seeds and spices or a drizzle of sesame oil, if desired.

Serve tofu topped with tofu steaks and sugar snap peas, garnish with scallions, if desired.

Sesame Crusted Tofu

Servings: 2 - 4
Time: 25 minutes
Difficulty: easy
Print

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1 block extra firm tofu
1/4 cup toasted sesame seeds
1/4 cup black sesame seeds
1-2 tsp crushed red pepper flakes (optional)
1 tsp garlic powder
1 tsp onion powder
1/4 cup + 1 Tbsn sesame oil, divided
1 Tbsn soy sauce (or gluten free tamari)
2 Tbsn cornstarch
3 scallions, minced (optional garnish)
8 oz thin spaghetti

Drain tofu and slice in half lengthwise into two wide slabs (steaks). You can also cut the slabs half again for four servings. Arrange in a single layer on double papertowels or a clean dishcloth, cover with more towels and let drain 15 or 20 minutes. Placing a heavy pan on top might help press the liquid out.
Cook spaghetti as directed, drain and set aside
If you are making sugar snap peas, in a cold saute pan, stir together a Tablespoon each of olive oil and sesame oil, 1 teaspoon minced ginger or ginger paste and several cloves of crushed garlic. Remove stems and strings from the peas, rinse and stir them into the garlic mixture. They can sit until you are ready. Cook for about 5 minutes on medium heat just before you cook the tofu.
Place cornstarch in a shallow pie pan
Stir together 1 Tablespoon sesame oil and 1 Tablespoon soy sauce
Combine sesame seeds, red pepper flakes, garlic and onion powders in a shallow pie pan
Heat a heavy fry pan (cast iron if you have) on medium high heat and add remaining sesame oil
Dredge tofu on all sides in cornstarch
Dip tofu in soy/sesame mixture, all sides
Press tofu into sesame seed mixture making sure to coat all sides
Cook in hot sesame oil several minutes on each side, or until crispy and golden brown. Lower heat to medium if the oil starts to smoke.
Remove tofu from pan and set aside
Toss cooked spaghetti in hot pan used for cooking the tofu until sesame seeds and oil are evenly distributed. Add any remaining seeds and spices or a drizzle of sesame oil, if desired.
Serve tofu topped with tofu steaks and garnish with scallions, if desired.

Meatless Monday – Buffalo “Chicken” Lettuce Wraps

by joycevandenbergporterMay 23, 2018

This is what happens when hot, crunchy ‘chicken’ tenders are wrapped in fresh lettuce leaves and topped with blue cheese, jalapenos, red onion and dill pickles, then drizzled with spicy buffalo sauce and cool ranch! Mmmm… brings your game higher. It’s easy because the crispy tenders are already done. You just have to bake them for 16 to 20 minutes, assemble and go! You get special bonus points when your tenders are vegan and guilt free like these from Gardein. Did I mention that this is good ballgame food?

I received a box of frozen goodies from the nice folks at Meatless Monday as a promotion for Gardein, a company that makes meat substitutes. In their words, “We are insanely passionate about helping the world eat less meat.” I was thrilled to see quite a nice sampling of veggie burgers, meatballs, chicken sliders, chicken strips and chicken tenders. They were generous enough to send me about a dozen items. In return, I needed to come up with a recipe using one of their products. I had never tried any of their products so this was going to be fun – I hoped.

The 7 Grain Crispy Tenders was the first product I tried. Wow, I really liked them! I’m embarrassed to admit that somehow I ended up eating almost the whole bag. I don’t usually love meat substitutes but in this case, I was sold. My family, usually squeamish about food that is said with air quotes, also declared this a winner. I actually caught my husband later, eating the tenders plain, right off the tray. If that isn’t proof right there, I don’t know what is.

So, what (might you ask) are the 7 grains and what are the tenders? The tenders are primarily soy protein and vital wheat gluten with various whole grains, vegetable proteins and fibers, flavorings and spices. The coating is a combination of enriched wheat flour, rice flour, oat bran, oats, quinoa flour, amaranth flour, millet flour and KAMUT® khorasan wheat. Two tenders are 100 calories and contain 8 grams of protein. For more nutritional information click HERE To find other great products made by Gardein click HERE To get a $1 coupon for Gardein products, click HERE

I based this recipe on the classic party food, buffalo chicken wings, and visualized these crispy vegan tenders inside crisp and clean lettuce cups with all the usual things you would find on a party tray, like blue cheese, carrots, pickles, jalapenos and of course, buffalo wing sauce and ranch. I like to make a self-serve bar, so people can ‘decorate’ their plates as they wish. Or you can make up a tray yourself. Be forewarned that these are as messy as any lettuce cups and provide lots of napkins.

TIPS: To make your prep even easier, pick up a bag of pre-shredded coleslaw and pre-crumbled blue cheese or pre-shredded pepper jack cheese, if using. You may want to buy two heads of lettuce to ensure that you have enough large leaves and then use the smaller inside leaves for something else. Pre-made buffalo sauce and ranch dressings are easy to find as well.

Buffalo ‘Chicken’ Lettuce Wraps

1 Tbsn olive oil or olive oil spray
1 12 oz package Gardein 7 Grain Chicken Tenders
1 large head Boston or Red Leaf Lettuce (about 12 leaves)
1/3 cup buffalo sauce
1/3 cup ranch dressing (optional)

Suggested Toppings

2 cups Shredded cabbage and carrot
1/2 cup blue cheese crumbles or shredded pepper jack cheese
dill pickles, sliced or chopped or black olives, sliced
1 jalapeno pepper, sliced or chopped
1/4 red onion, thinly sliced or chopped
1/4 cup cilantro, chopped

Spray or brush a baking sheet with olive oil (optional, but made them really crispy)Place chicken tenders in a single layer on the baking sheet and bake for 16 to 18 minutes in a 430 degree oven. Turn once halfway through.

While the tenders are cooking, prepare your condiments and toppings.
Wash and shake lettuce dry. Carefully remove whole leaves for serving.

Remove tenders from oven and let cool slightly, serve whole or cut into thirds, then place on a serving tray if desired

Place several tenders in a lettuce leaf and top with pickles, jalapenos, onion and cheese. Drizzle with buffalo sauce and ranch dressing.

Buffalo Chicken Lettuce Wraps

Servings: 2-4
Time: 25 minutes
Difficulty: easy
Print

20180523_123828

1 Tbsn olive oil or olive oil spray
1 12 oz package Gardein 7 Grain Chicken Tenders
1 large head Boston or Red Leaf Lettuce (about 12 leaves)
1/3 cup buffalo sauce
1/3 cup ranch dressing (optional)

Suggested Toppings

2 cups Shredded cabbage and carrot
1/2 cup blue cheese crumbles or shredded pepper jack cheese
dill pickles, sliced or chopped or black olives, sliced
1 jalapeno pepper, sliced
1/4 red onion, thinly sliced
1/4 cup cilantro, chopped

Spray or brush a baking sheet with olive oil (optional, but made them really crispy)
Place chicken tenders in a single layer on the baking sheet and bake for 16 to 18 minutes in a 430 degree oven. Turn once halfway through.
While the tenders are cooking, prepare your condiments and toppings.
Wash and shake lettuce dry. Carefully remove whole leaves for serving.
Remove tenders from oven and let cool slightly, serve whole or cut into thirds, then place on a serving tray if desired
Place several tenders in a lettuce leaf and top with pickles, jalapenos, onion and cheese. Drizzle with buffalo sauce and ranch dressing.

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Category Archives: Meatless Monday

Meatless Monday – Beet Veggie Burgers with Pickled Onions

Beet Veggie Burger

Meatless Monday – Rustic Tomato Tart

Meatless Monday – Tofu ‘Steaks’ with Chimichurri Sauce

Tofu Steaks with Chimichurri Sauce

TOFU STEAKS WITH CHIMICHURRI SAUCE

Meatless Monday – Mediterranean Orzo

Mediterranean Orzo

Meatless Monday – Buffalo Cauliflower Bites (vegan, gf)

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Buffalo Cauliflower Bites

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Meatless Monday – Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Meatless Monday – Pasta Fazool (Vegan)

Pasta Fazool

Meatless Monday – Vegetable Paella (Vegan)

Vegetable Paella

Meatless Monday -Winter Vegetable Soup (Vegan)

GOOD

CLEAN

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Vegettable Winter Soup

No Peel Potato Latkes for Hanukkah

Potato Latkes

Portobello Wellington (Vegan)

Portobello Wellington

Tomatillo Salsa

Tomatillo Salsa

Meatless Monday Celebrates Fall Harvest

Meatless Monday – Sesame Crusted Tofu

Sesame Crusted Tofu

Meatless Monday – Buffalo “Chicken” Lettuce Wraps

Buffalo ‘Chicken’ Lettuce Wraps

Buffalo Chicken Lettuce Wraps

Beet Veggie Burger

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Tofu Steaks with Chimichurri Sauce

TOFU STEAKS WITH CHIMICHURRI SAUCE

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Mediterranean Orzo

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Buffalo Cauliflower Bites

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Roasted Butternut Squash Salad

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Pasta Fazool

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Vegetable Paella

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GOOD

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FAIR

Vegettable Winter Soup

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Potato Latkes

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Portobello Wellington

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Tomatillo Salsa

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Sesame Crusted Tofu

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Buffalo ‘Chicken’ Lettuce Wraps

Buffalo Chicken Lettuce Wraps

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