Vegetarian

All posts in the Vegetarian category

Double Drive Thru Veggie Burgers

Published October 17, 2016 by jenmatteson

It’s football season, which means parties, junk food, and lots of drinks! And all of those things tastes so much better when you are playing your biggest rival. For us, that means our Vikings are playing the Pack. It was an evening game, so instead of making snacks and appetizers, I wanted to make a meal; something indulgent. Well, seemingly anyway.

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I’ve had this recipe for some time, and figured this was the perfect opportunity to make these delicious sounding burgers! I was a little too excited for the game I think, as I burned the buns ūüė¶ Thankfully I had more in the freezer, so I didn’t have to do the old scrape-the-burn-parts-off-with-a-knife-into-the-sink trick. I actually threw something away if you can believe it. But, just look at them…who would save them?

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I was pleasantly surprised at the consistency of these burgers when forming them as they stayed together very nicely. Even better, they browned up and actually kind of looked like hamburger patties.

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Building the burgers proved to be a bit of a challenge, as they kept falling to one side of the other. A toothpick wouldn’t have helped since they are so huge! Speaking of huge, Nate refused to eat it with both patties, he had to deconstruct the burger. I powered through, squashed it down, and shoveled it in! The burger has some heft from the lentils, and the crunch from the walnuts was a nice added texture.

I haven’t even talked about the sauce yet. It was out of this world! I was a little hesitant with the tofu because I don’t work with it, well, ever. I like it, I eat it, but I’ve never made anything with tofu. The sauce really tasted like it had a mayo base. I think I even fooled Nate and my parents. My parents had us over for a fish fry the following day and so I brought this sauce thinking it would be good on the fish in place of tartar. It was fantastic! So don’t worry if you have too much, it can be put to many uses! Oh, and in case you were wondering, the Vikings won ūüôā

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Double Drive Thru Veggie Burgers

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

Sauce
6 oz soft tofu, cubed
3 tbsp. ketchup
1 tbsp. yellow mustard
1 tsp agave or honey
1 garlic clove
2 tbsp. sweet pickle relish
1 tbsp. fresh dill
Kosher salt

Burgers
5 tbsp. olive oil
1 onion
2 garlic cloves, minced
Kosher salt
pepper
1 cup cooked brown rice
1-15 oz can cooked lentils, rinsed and drained
1 cup toasted walnuts
1/2 cup all-purpose flour
1 tsp dried basil
4 hamburger buns, plus 4 bun bottoms, toasted
tomato slices, dill pickle chips, lettuce and thinly sliced red onion for garnish

Directions:

  1. Make the sauce. In the bowl of a food processor combine tofu, ketchup, mustard, agave, garlic, pickle relish and dill. Puree until well combined and smooth. Season with salt and pepper. Refrigerate.
  2. Make the burgers. In a large skillet, heat 2 tbsp. oil. Add onion and cook over moderate heat until lightly browned, about 6 minutes. Add garlic and cook until it becomes fragrant, about 2 minutes. Season with salt. In the bowl of a food processor, combine onion and garlic mixture, rice, lentils, walnuts, flour and dried basil. Pulse until the mixture just comes together and whole grains of rice are still visible. Season with salt and pepper.
  3. Using lightly oiled hands, press 1/3 cup of the mixture into 1/2-inch thick patties and transfer to a plate, making a total of 8 patties.
  4. Heat 1 1/2 tbsp. oil in a skillet over medium-high heat. Cook patties until bottoms are browned, about 5 minutes. Flip and continue to cook until the other side is browned and patty is heated through, about 5 more minutes.
  5. Starting with the bottom bun, layer spread, burger patty, toppings, another bottom bun, spread, burger patty, toppings, spread and top bun. Repeat for remaining 3 servings.

Rosemary Focaccia with Tomatoes and Caramelized Onion

Published October 10, 2016 by jenmatteson

Have you seen that commercial with Oprah saying that she loves bread? Well, who doesn’t? If you say you, I know you’re lying. You’ve got to be. What’s wrong with it? It smells good, it’s filling, it tastes so light and fluffy, and it’s a perfect vehicle for…well, anything!

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I’ve been swimming in tomatoes from my garden these last few weeks, so I am trying not to overload the hubs with BLTs every night. You know what else I have a lot of, rosemary. Rosemary and bread are one of those classic duos, like peanut butter and chocolate, or tomatoes and basil. In light of that, what better than a rosemary focaccia with sliced tomatoes baked in?

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I had absolutely no reason in the world to make this outside of having all the ingredients, and I really wanted to get back in the kitchen after a very busy summer. Plus it was football Sunday, which means the other half is not leaving the couch all day Рdespite how nice it may be outside. But, it really would be a perfect thing to make as an appetizer for guests, or even to bring to a potluck.

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Oh, and did I mention caramelized onions? You can never have too many caramelized onions! I used yellow and red tomatoes, but either/or would work just fine on their own. Don’t be shy with the rosemary, because that is what really pulls everything together. The dough recipe itself was wonderful. It would make for a fantastic pizza crust, too!

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Rosemary Focaccia with Tomatoes and Caramelized Onion

Source: Adapted from¬†Cookin’ Canuck
Servings: 6-8

Ingredients:

1 package active dry yeast (or 2 1/4 tsp)
1 cup warm water
1 tsp honey
2 1/4 cups all-purpose flour
1/2 cup olive oil, separated
2 tsp kosher salt
1 large onion, thinly sliced
1-2 medium tomatoes, sliced
2 sprigs fresh rosemary, roughly chopped
1/4 cup shredded cheese (I used gouda, but parmesan, Romano or mozzarella would work great)

Directions:

  1. In the bowl of a stand mixer fitted with a dough hook, gently stir together yeast, warm water and honey. Let the yeast proof, about 10 minutes, until bubbles form on top.
  2. Add flour, 1/4 cup olive oil and 1 tsp salt. Mix until dough is smooth, about 4-5 minutes. Place dough in lighted oiled bowl, cover with plastic or damp kitchen cloth, and let rest in warm place until dough doubles in size, about 1 hour.
  3. Preheat oven to 450 degrees. Remove dough from bowl and press into a lightly oiled 9 x 13″ baking sheet, trying to keep an even layer, until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tbsp. olive oil and let rest until the dough becomes puffy.
  4. In a large skillet, heat 1 tbsp. olive oil over medium-low heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
  5. Top the dough with tomato slices, onion, rosemary, cheese and salt. Drizzle with remaining olive oil.
  6. Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool. Cut and serve.

Baked Rosemary Beet Chips

Published October 3, 2016 by jenmatteson

There are a lot of closeted beet lovers out there, and this might be just what they are looking for. And if you aren’t a beet lover, you should still try these, because they do not have that “earthy” flavor, AKA dirt. Personally, I love beets in pretty much any form. However, I struggle to make them at home outside of roasted, so this was a fun new idea to get my beet fix, along with my chip fix!

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These are super quick and easy, with four ingredients. The hardest part is slicing them. I have a new fangled mandolin with one of those lame safety features, as if I’m going to cut myself. Okay, complete side story: The majority of my family would be sure I would cut myself. I’ve had two incidents using a box cutter which required stitches. One involved making a cat house out of cardboard boxes¬†with my older brother when I was 6. I sliced the inside of my wrist right open – to the bone. He grabbed a wet washcloth and tried to quiet me so we wouldn’t wake up my parents that Saturday morning. Needless to say, they did hear me crying and took me to the emergency room. Not before my mom could get the camera to take a picture, though. She loves owie pictures!

Anyway, back to the beets. My mandolin doesn’t always slice to my liking, especially round objects, so I opted to do it by hand with a very sharp knife. Don’t worry, no digits were lost or even injured in the making of these chips.

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The beets¬†have a surprising bright flavor, while the rosemary does give an earthy (and I really mean earthy and not dirt this time) aroma. A pinch of salt and you’ve got yourself an irresistible crunchy snack. Pairs well with wine, so perfect for a girls night!

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 Baked Rosemary Beet Chips

Source: Adapted from Minimalist Baker
Servings: One (if you’re me) or 2-4

Ingredients:

3 medium-large beets, rinsed and scrubbed
Olive oil
Kosher salt
2 sprigs rosemary, roughly chopped

Directions:

  1. Preheat oven to 400 degrees.
  2. Thinly slice beets with mandolin or sharp knife and place in large bowl.
  3. Drizzle beets with olive oil. Add salt and rosemary and toss to evenly cote.
  4. Arrange chips in a single layer on a baking sheet (or two if necessary), and bake for 15-20 minutes. Keep a close eye as they can burn quickly.
  5. Remove from oven, cool (if you can wait) and serve.

No Noodle Pad Thai

Published September 26, 2016 by jenmatteson

 

I had the most perfect bachelorette party. Okay, maybe I’m a bit biased, but it was perfect for me! A handful of my best friends went to one of the girls’ family cabin in seek of some lady fun in the sun. Well, it was 50 degrees and rainy all weekend in the end of July. So, you can imagine we had no fun staying inside. Psych! We had a freakin’ blast! There were games, gifts, girl talk, drinks, dancing, a red flannel serial killer, late nights, drinks, lots of drinks, did I mention drinks? Oh, and best of all, fooooooood! Good food! And, food I didn’t have to cook. Somehow that always tastes better ūüôā

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Why am I telling you a 3 year old story of a bunch of drunken girls that can dance and sing super well¬†ūüėȬ†?¬†Because my friend,¬†that was my introduction to a version of this “Pad Thai”. One of the girls, Kim, made this amazing zucchini noodle Pad Thai that was out of this world! I couldn’t believe that I wasn’t missing the actual noodles, and beside that, the dressing was bomb. She¬†used almond butter, which I prefer in this recipe. Sadly, I don’t keep it on hand at all times, so peanut butter is an adequate sub.

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With the crap-ton of zucchinis I had from my garden¬†this summer (check out the huge one at the top of the picture above!), I just had to make this, and what better time than a wine night with two of the five that were at the bachelorette party. I generally squeeze the excess water from the zucchini because I don’t like how well they stick together afterwards. This time, I didn’t thinking I was using them right away, so the moisture may not water it down too much. It did, so I would certainly suggest using a cheese cloth to get the excess water out. The noodles will be a bit stuck together after, but once you dress them, they’ll loosen up just fine. The dressing brings such a rich, indulgent taste to the dish, but you don’t have to feel guilty because you are getting more than your share of vegetables, and who doesn’t love that!

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No Noodle Pad Thai

Source: Adapted from Cookie and Kate
Servings: 4-6

Ingredients:

1/4 daikon radish, peeled
2 medium carrots, peeled
3 medium zucchini
handful bean sprouts
4 green onions
1 handful cilantro, chopped
1 tbsp. sesame seeds
1 lime, cut in wedges for serving

Peanut Sauce:
1/2 cup almond or peanut butter
1/4 cup lime juice
2 tbsp. tamari or soy sauce
2 tbsp. honey
2 tsp grated fresh ginger
1 pinch red pepper flakes
3 tbsp. water

Directions:

  1. Using a sprializer, mandolin or vegetable peeler, create “noodles” out of the radish, carrots and zucchini (you may want to squeeze the water out of the zucchini using a cheese cloth or other thin kitchen towel, clean – of course). Place in bowl and add bean sprouts,¬†onions, cilantro and sesame seeds. Toss to combine¬†and set aside.
  2. In a small bowl, combine peanut butter, lime juice, tamari or soy sauce, honey, ginger and red pepper flakes. Slowly whisk in warm water to achieve desired consistency (you may not need 3 tbsp., you may need more. Make it how you like it!).
  3. Drizzle dressing over vegetable noodles and toss to combine. Serve with a wedge of lime and garnish with sesame seeds and cilantro.

Brussels Sprout and Cashew Fried Rice

Published June 13, 2016 by jenmatteson

As I mentioned in the last post, there was a recent addition to our family, Milou. I’ve been busy running around with her, and not blogging. Shame on me!

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Just look at that sweet face! I bet you forgive me now ūüėČ Okay, on to the food!

Who doesn’t love fried rice? I certainly do, and so does Nate. The hardest part about making fried rice is the rice. The rice has to be completely cool before using, and leftover rice works the best. Unfortunately, the thought to make rice one day and use it the next rarely occurs to me.

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Brussel’s Sprouts and Cashew Fried Rice

Until…my girlfriend snapchatted me her dinner one night. I immediately responded needing to know what delight she made. She promptly emailed it to me the next day with the recipe. What a friend! Now this is originally a vegetarian dish, but I did add shrimp to up the protein a little. Obviously, feel free to follow the recipe as written, or add whatever protein you like. Tofu would be a good option if you want to keep it veg, too!

I was curious to see how the flavors¬†would come¬†together with the maple syrup added in, but it was a great balance of salty and sweet. I would definitely make this again, and it’s so super simple. Nate also demanded it as he came up for air¬†once while consuming!

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Brussels Sprout and Cashew Fried Rice

Source: Adapted from A Virtual Vegan
Servings: 4-6

Ingredients:

2 tsp oil (I used a mixture of sesame and olive oil)
2 heaping cups halved Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp. soy sauce
1 tbsp. maple syrup (honey or agave can be substituted)
2 cups cooked brown rice, cooled (leftover is best)
1/4 cup cashews

Directions:

  1. In a large frying pan, heat oil over medium heat. Add Brussels sprouts an saute until just tender, about 4 minutes.
  2. Add onions and garlic and cook until onion is just beginning to turn golden brown, about 2 minutes.
  3. Add soy and maple syrup and stir to coat vegetables. Add rice and cashews and continue cooking for another few minutes until rice is hot.

Butternut and Acorn Squash Soup

Published March 7, 2016 by jenmatteson

It’s March in Minnesota, and as someone who has lived here my entire life, I know the weather can be completely unpredictable. It was 60 degrees over the weekend, and currently 61 as I write this, but that doesn’t mean we are out of the clear and into spring…yet. So despite the warmer weather, everyone could still use a simple soup recipe, just in case we have another cold snap again! Or, if you’re like me, you like soup year round ūüėČ

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While the ingredients scream fall, squash is readily available year round, and it can stay fresh at room temperature for several weeks (Sometimes I tend to over-vegetable-shop, so I can always leave my gourds for last!)

This soup is awesome! Not only is it rich and filling, but it’s¬†incredibly healthy! Plus, you will definitely get your daily dose of veggies. I like to add a bit more broth because it can get a thick, but that will depend on the size of squash you use. The apple brings a subtle sweetness without being overpowering, and the nutmeg adds a depth of flavor that brings all the flavors together! I¬†know it’s early to start thinking of Thanksgiving, but this is a fantastic first course/appetizer for the big meal. I drizzled with a bit of lemon olive oil before serving for an added freshness.

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Butternut Acorn Squash Soup

 

Butternut and Acorn Squash Soup

Source:
Servings:

Ingredients:

1 medium acorn squash
1 medium butternut squash
1 Fuji apple, peeled, cored and chopped
1 sweet onion, chopped
1 tbsp. butter
1 tbsp. olive oil
4 cups vegetable broth (chicken broth is fine if you’re not going for a vegetarian soup)
pinch nutmeg
salt and pepper

Directions:

1. Preheat oven to 375 degrees. Cut each squash in half (through the stem) and remove seeds and stringy insides. Place face down in baking dish or baking pan with a small amount of water on the bottom. Bake until tender when pierced with a fork, about 45 minutes. Remove from oven and let cool.

2. Once squash is cool enough to handle, scrape insides into a large bowl. Heat butter and olive oil in a large stock pot over medium heat. Add onion and apple and cook until soft, about 5 minutes. Add squash and broth. Bring to a boil, then let simmer for 15 minutes. Puree with an immersion blender (or transfer to blender or food processor – make sure the mix is then cool, otherwise you’ll have a mess on your hands). Add nutmeg and season with salt and pepper to taste.

Meatless Monday: Basil Portobello Hoagie

Published April 14, 2014 by jenmatteson

Final trial veggie sandwich before the shower…

I must say, it was wonderful, but I sure wish I had more Portobello, because not only does the hoagie look slightly un-plump, but I could have really used a little more veg and less bread.¬† Don’t get me wrong, the entire thing was wonderful, but I wouldn’t have been upset with more mushrooms.¬† Who could be?

Basil Portobello Hoagie

I roasted my own peppers for this sandwich (soups easy), as well as used homemade hummus.¬† Feel free to speed up the process with jarred roasted red peppers and/or pre-made hummus.¬† This was another vegan try for the baby shower, and while I think taste-wise this was my favorite, it would be too difficult to keep warm and leave out for several guests.¬† So, I’ve decided on the Hummus Supreme!

But go ahead and give this one a try too.¬† I made this when it was still freezing in MN, which wasn’t too long ago, so I didn’t grill the Portobello.¬† I just saut√©ed them in some olive oil quickly on the stovetop.

Basil Portobello Hoagie

Portobello Hoagie

Source:
Servings: 2

Ingredients:

4 large Portobello caps
2 hoagies, or about 2 5-inches pieces of French bread, cut in half lengthwise
1/4 cup hummus
6-8 fresh basil leaves
1 roasted red pepper (approximately 1/2 cup jarred)

Directions:

1. If grilling, preheat grill to medium high heat.  Brush mushrooms with olive oil, and grill until just tender, about 2-3 minutes on each side.  Remove from heat, sprinkle with salt and pepper, and let rest.  Slice into 1/2-inch strips.  If you are using your stovetop, Slice mushrooms into long strips, about 1/2-inch thick.  Preheat olive oil in a small skillet over medium high heat.  Add mushrooms and cook over moderate heat until just softened, about 5 minutes.  Remove from heat and let rest.

2. Meanwhile, divide hummus evenly and spread on both sides of bread.  Layer with basil leaves, roasted red pepper and sliced Portobellos.  Close and enjoy!

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