Mediterranean Veggie Burgers with Provolone and Italian Ketchup.

I've been following Rachael Ray for a long time now... and for a girl who claims to be "Queen of Burgers" and never had a veggie burger until now... I wanna say - it's about time!! I was totally excited while watching her show and she had veggie burgers on the docket to make at the end. Yay! I really like the beef-free bean burgers... but wanted another stanby. This for sure is a keeper. And yes, I did slurge and got the provolone cheese for it.

There's a lot of steps, so I was in my right mind to go ahead and double the recipe and freeze half for later. It uses couscous or quinoa and lentils, so is a great way to use leftovers.

I didn't make the ketchup this go round, time was not on my side. Which looks really, really good and would add even more flavor. But I added avocado and sprouts and some natural ketchup. Yum! Shayne really liked them too. You have to focus on the fact that they're not a hamburger sub, just something a little like them but healthy for you!

For the Ketchup:

1 cup tomato sauce
Salt and pepper
1 clove crushed garlic
3 tablespoons aged balsamic vinegar
1 1/2 teaspoons light brown sugar
1 teaspoon dried oregano

For the Burgers:
3 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 small carrot, chopped
1 small onion, chopped
12 cremini mushrooms, chopped
2 tablespoons fresh thyme
4 cloves garlic, finely chopped
Salt and pepper
A small handful dried mushrooms, all porcini or mixed
2 1/2 cups cooked brown lentils
1 1/2 cups cooked quinoa (for nuttier burgers) or cooked cold couscous (for softer burgers)
1 cup drained chickpeas (I used black beans)
1/4 cup toasted pine nuts or sliced almonds
1/4 cup currants or chopped raisins  (omitted, too scared to mess 'em up)
1 egg (For a vegan burger, omit -- be gentle when flipping burgers so they don't fall apart)

6 slices Provolone cheese
Ciabatta or other crusty rolls, split and lightly toasted
Arugula dressed lightly with lemon juice and EVOO (i used sprouts)

Combine ketchup ingredients in a small pot and bring to a bubble. Reduce heat to low and simmer to thicken to the consistency of ketchup, 15-20 minutes.

Meanwhile, heat a tablespoon EVOO in a skillet over medium to medium-high heat. Add carrot, onions and mushrooms, and sauté to tender. Add thyme and garlic, season with salt and pepper, cook a minute or 2 more then turn off heat and cool.

To a food processor bowl, add a few pieces of dried mushrooms. Process to finely chop then add lentils, quinoa or couscous, chickpeas, nuts and raisins. Season with salt and pepper and add cooled, cooked vegetables. Pulse until well combined. Add egg and pulse a few more times. Form 6 patties.

Heat remaining 2 tablespoons EVOO in a large skillet over medium-high heat. Add patties and cook 5-6 minutes. Flip burgers, cook 2-3 minutes more, add cheese and tent pan with tin foil to melt cheese, 1-2 minutes. Serve on rolls with greens and Italian ketchup.

a Rachael Ray recipe

Veggie Spring Rolls with Peanut Dipping Sauce.

I've been meaning to try this for about forever. First dilemma, I couldn't find them - I'm blind. They're basically in every grocery store. Second dilemma, needed a good dipping sauce -- not from a jar. When I went to my friend Kelly's baby shower - her sister (Crysta) had this awesome spread of yummy food. And there were her spring rolls. I knew she'd have my back, since she's a crazy healthy eater, and so she posted it up where she got her recipe for the yummy peanut dipping sauce (lovesveggiesandyoga). These are so... sooo... sooo... SO good. 

Inside Veggies... whatever you like, I like...
carrots, julienned
cucumbers, julienned
peppers, sliced 
sprouts
avocado, sliced


Averie’s 2 Minute Peanut Sauce
1/3 cup peanut butter
1/4 cup maple syrup/agave nectar blend
1/4 cup sesame oil
1/4 cup apple cider vinegar 
1 teaspoon ginger powder (optional)

Whisk all together. (I try to chill it before I use it...just a preference.)

Soak rice paper wrappers in warm water for 15 seconds. Put on a flat surface like a cutting board. Fill with veggies and wrap up like a egg roll folding in the sides. And dip. Yum.

Wainbow Waps

I am so, so, soooo excited about these. Other then drinking shrek shakes, my kids aren't over the moon about vegetables. They'll do broccoli and corn, and maybe a few others. But slowly I've been wearing them down. First, salad. And now, wraps. I've learned with kids that if you give something a cool name, put it in a wrap or on a bun and get them involved making/assembling stuff - they're almost golden to eat whatever. Though I guess it also takes a bit of "molding" like I've been doing lately, also.  

Nolan has always eaten these well, the kid loves anything in a tortilla - and sprouts and avocado are his favorite. Ava has taken a bit more "brainwashing". So, after they had already downed their pb&j's for lunch - and weren't ravishing animals anymore...I offered them a wrap. I was about to make some wraps for Shayne and I when I got my bright idea of calling them WAINBOW WAPS (totally fun to say) and having them help make them. I think that's what won Ava over.

The kids now eat 2 of them for lunch. This is what we had in them today - on picture day...

a multi-grain tortilla, hummus (below), black beans, red peppers, cherry tomatoes, shredded carrots, yellow peppers, sprouts, avocado and black beans

A HUMMUS RECIPE

2 (15 oz.) cans chickpeas, drained and rinsed
{i didn't have and used a can of navy beans & pinto beans - so yum!}
1/3 cup fat-free oil substitute (or olive oil)
1/4 cup fresh lemon juice
3 tablespoons sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
pinch of ground cumin or ground coriander (optional - did both)
salt and pepper
paprika (preferably Hungarian smoked - or just smoked)

Place half the chickpeas and oil substitute in a blender {makes it more creamier then a big ole food processor}. Pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy, add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin, and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper; add more lemon juice to taste if necessary.

Transfer to an airtight container and chill for 30 minutes before serving. To serve: spread into a shallow bowl, dust with paprika, and drizzle a tablespoon of olive oil on top. (i just added the paprika when i mixed and forgot about the pretty drizzle of olive oil - no need for cute presentation for lunch)

I've added 2 roasted red peppers to this, and it turned out yummy. Another recipe variation is to add 2-3 tablespoons of chopped fresh dill and parsley to it. Can't wait to try that since my "Ranch Hummus" I made for Ava a while back didn't turn out so stellar.

Veganomicon, pg 67

serves 4

time: 10 minutes, plus chill time

Barbecue Burger Deluxe

Barbecue Burger Deluxe
topped with sprouts, avocado and pepper jack cheese

roasted corn

steak fries

1 1/2 pounds ground sirloin (organic ground beef from Costco)
2 garlic cloves
1 small red onion, half finely chopped, half thinly sliced
1/2 teaspoon liquid smoke
2 tablespoons worcestershire sauce
1 tablespoon hot sauce
3 tablespoons tomato paste
2 tablespoons dark brown sugar {i used half}
1 tablespoon grill seasoning (McCormick's Montreal Steak Seasoning)

Heat a grill pan or outdoor grill over high heat.

Place the beef in a bowl with the garlic and the finely chopped onions. In a small bowl, mix the liquid smoke, worcestershire, hot sauce, tomato paste, brown sugar, and grill seasoning. Pour the mixture over the meat and add a drizzle of EVOO. Combine the ingredients and form 4 1-inch thick patties.

Cook for 5 minutes on each side. Place meat on toasted roll bottoms and top with your favorite burger toppings. We topped with sprouts, avocado and pepper jack cheese.

adapted from Rachael Ray 365: No Repeats