It’s been awhile since I tried a new burger recipe. My guys already have their favorites and don’t like the idea of a possible flop aka the beet and black bean burgers. The beet and black beans never made it to blog worthy status, more like a horror show, complete with blood (beet juice) everywhere.
So for this burger it’s important to know what has to occur before the assembly starts. I have made this mistake more than once. The flax egg needs to be mixed and set aside, the lentils need to be cooked, the sweet potatoes need to be mashed. I cook my lentils in my rice cooker and my sweet potatoes in my microwave. After cooking the sweet potato, cool, peel and smash with a fork. I found that one sweet potato is plenty for the 1/3 cup called for here.
I processed the onion, carrots, walnuts and sunflower seeds each separately in my Vita Mix, and added them to a large bowl. Then I did the same with the lentils. I really only pulsed them quickly because I just wanted them to be finely chopped and not liquid or mush.
These beautiful lentil stuffed peppers were so easy to make, and the stuffing is so tasty that you can almost forget how healthy they are.
First cut the tops from the peppers. I used yellow and red but any color will do. Discard the seeds and the membranes. Throw out the stems and cut up the tops to be added to the filling later. Cook the whole peppers, uncovered, in boiling water for 5 minutes, then invert to drain them well. I place them on a paper towel and just let them sit while I work on the stuffing.
The filling is cooked in a large skillet. The recipe called for 4 cups of cooked lentils, which is approximately 2 cups of dry lentils. I use green lentils and cook them in my rice cooker. In the rice cooker I combine 2 cups of dry lentils with 5 cups of water. Make sure your rice cooker is large enough to accommodate that quantity. I have used a small rice cooker in the past and needed to do the lentils in batches. They can always be prepared on the stove according to the package instructions. If you cook up more lentils than you need, they can be refrigerated for up to a week. I typically have cooked lentils in my fridge for use in buddha bowls.
Vegan cheese is optional, I typically use nutritional yeast. Mushrooms are also optional, if I have some on hand I toss them in, if not I just leave them out. Stuffed peppers pair nicely with a green salad, for a filling family dinner. Enjoy!
A delicious stuffed pepper recipe that is packed with nutrients and filling for the whole family
• 6 large peppers
• 1 large onion, diced
• 2 cans chili ready diced tomatoes
• 4 cups cooked lentils
• 8 ounces chopped mushrooms (optional)
• 2 tsp. Worcestershire sauce
• 1 can tomato sauce 15 ounces
• 1/3 cup nutritional yeast + extra to sprinkle on top
• no salt seasoning
• vegan shredded cheese (optional to sprinkle on top)
Cut tops from peppers; discard seeds and membranes. Chop up the tops. Set aside.
Cook the whole peppers; uncovered in boiling water for 5 minutes. Invert to drain well. Sprinkle insides lightly with no salt seasoning.
In a skillet cook onion, chopped up pepper tops, garlic and mushrooms (if desired) until tender. Use water as needed to prevent sticking.
Add cooked lentils, diced tomatoes, tomato sauce, Worcestershire sauce and nutritional yeast . Bring to boiling and simmer for 15 minutes
Stuff peppers with lentil mixture.
Place in a baking dish. Sprinkle with additional nutritional yeast, or vegan cheese if desired. Bake, covered in a 350° oven for 30 minutes.
If you haven’t tried jackfruit yet, it is definitely worth a look. I have tried both the canned jackfruit and I bought fresh jackfruit at my local Whole Foods. The canned is what I prefer because its “young green”, its tender and its texture resembles shredded chicken or pork when you tear it up. I had difficulty with the fresh and it was expensive, so in the future I am sticking with canned. I have found jackfruit at Whole-foods, Fresh Market, Earth Fare and Trader Joes, I’m sure its found in many other stores as well. I use two cans of Jackfruit for this recipe and they need to be drained and lightly rinsed. Once rinsed I toss the pieces into my big skillet.
Once in the skillet, I use my fingers to gently tear the chunks and the soft seeds apart until it resembles shredded pork. Turn the skillet to medium heat and add water as needed to prevent sticking. I then add half of the packet of fajita seasoning, (typically I use Old El Paso brand), and 2 Tbsp. of Pickapeppa Sauce. Stir continuously and add water as needed for the next 10 min. Then add the rest of the fajita seasoning packet and the remaining 2 Tbsp. of Pickapeppa Sauce. Continuing stirring and adding water as needed for the next 10 minutes until the jackfruit is tender.
Once the jackfruit is tender, add in the pepper and onion slices, continue to stir until the onions are translucent.
At this point remove from the heat and set aside. I serve jackfruit fajitas with a plant based avocado crema on heated tortillas. Enjoy and ❤️ur❤️
This is a plant based quiche that is easily adaptable to your favorite veggies or those left over veggies you have in your fridge. It tastes surprisingly like the totally unhealthy quiches I used to make for my family. I divided the ingredients between two 8″ pie plates. This made it seem more like a quiche but, you could easily put the ingredients in a 9 x 13 casserole dish and call it a breakfast casserole.
For the vegetables I used 3 cups of broccoli florets from a large bag of pre-cut ready to use florets. I used a red sweet bell pepper, these are the ones that have a long shape versus the bell shaped ones. Pre-minced garlic, and tofu both from Costco. This recipe made 2 pies of quiche making it a hearty filling dinner or a warm and tasty breakfast.
This quiche heats up nicely in the microwave for left overs and holds its shape so its also makes a nice option for a packed lunch. I added an option for vegan cheese, however the excess oils typically found in vegan cheeses make them unsuitable for a plant based diet.
You may need to add more plant based milk to achieve a creamy consistency with the tofu mixture. The better you are able to drain the tofu, the more milk you may need to add.
A light and fluffy quiche, perfect for a main entree or a family breakfast.
3 cups broccoli florets, chopped
6 tsp. minced garlic
1 cup carrots, peeled and chopped
1 sweet red bell pepper, chopped
1 red onion, chopped
salt and pepper to taste
2-1 lb. packages tofu, pressed and drained
1 tsp. turmeric
1 tsp. paprika
2 tsp. garlic powder
2 tsp. dijon mustard
4 Tbsp. nutritional yeast
2 Tbsp. corn starch
Kala Namak – a few pinches
2/3 cup plant based milk
1 cup vegan cheese (if desired)
Preheat oven to 350°
Heat a large skillet, and sauté onions, garlic, sweet pepper and carrots in a bit of water to prevent sticking. Sauté until the onions are translucent and then add the broccoli, cover and cook for approximately 5 min. until the broccoli is tender. Add water as needed to prevent sticking.
Combine tofu, plant milk, turmeric, paprika, garlic powder, dijon mustard, nutritional yeast, corn starch and kala namak in a food processor. If desired also add in the vegan cheese at this point. Process until smooth and creamy. (If necessary add additional plant milk 1 tablespoon at a time to achieve a creamy consistancy.)
Combine the tofu mixture and the sautéed mixture in a big bowl.
Divide the mixture evenly between two 8-inch pie plates.
This is our latest burger. We are always trying new recipes, tweaking, and then trying again. My freezer is sometimes full of things I’ve tried and then I can’t wait to make it again and change one thing. So into the freezer all the tests go. Thankfully I have lots of people who enjoy eating all the attempts. I have one son who says he basically eats experiments every time he’s home.
The first thing you want to do when making these burgers is to cook your rice in the rice cooker. I usually prepare 3 cups of uncooked rice which gives me more than enough. The mushrooms need to be pulsed in small batches through a food processor, you don’t want them to be paste, just minced. The onions need to be finely diced. This was my third attempt with this particular burger and I couldn’t bring myself to make another batch just to dice the onions finer. So in my photo you can see the onion…the burger will hold together better if they are finer.
Summer Savory seems to be a difficult spice to find, so be aware. The light sweet miso is sometimes found on the shelf and I have also found it in the refrigerator section, so just poke around or ask. I use a 1/2 cup measure to form my burgers so they all have the same amount of “meat”. Using the 1/2 cup measure this recipe makes 18-20 burgers. Freeze those leftovers to make for an easy dinner another day.
We eat burgers with 100% whole grain buns, usually some lettuce, tomato, onion, mustard, some homemade hummus is always nice as well.
This past 4th of July my family traveled as we have for many years to my sister’s house on the east side of Cleveland. Her home is nestled in Ohio wine country and we celebrate yearly at Chalet Debonne Vineyards. It’s a joy to visit because she prepares scrumptious plant-based dishes too. This year she prepared a Mac and Cheese, (along with lots of other dishes) that was extra yummy. My hubby even went back for seconds and he was never a Mac and cheese kind of guy before this plant-based adventure. I was initially a little concerned because following Dr. Esselstyn’s prevent and reverse heart disease lifestyle one is supposed to stay away from nuts. I have been avoiding them like the plague. However, at a recent conference, Dr. Esselstyn was asked about nuts and he stated he doesn’t like nuts because no one can stop with just one handful and people end up with nuts in their car, nuts in their desk, nuts in their purse, essentially you can’t stop with just one. So I made the executive decision that I can use them occasionally within a recipe and just keep them out of sight and hidden in my house so they don’t become a go to snack. Over Labor Day weekend I prepared Steff’s Mac and Cheese for the first time. My sister assured me it was super easy. Just toss everything in the Vita-mix. I’m told if you have a Vita-mix you don’t need to soak your raw cashews, however the ones I had were lightly salted so I soaked and rinsed them just to get rid of the added salt. I had to text her photos of my progress several times during the process because I was expecting the sauce in my Vita-mix to be much thicker than it was. She assured me it was perfect. Sticking with Esselstyn I used 100% whole grain elbow macaroni.
It’s mid June now, and my herb garden is literally overflowing with cilantro and parsley, it seems the more I cut the more it grows. I don’t want it to go to waste and I can only give away so much, so I was trying to think of something I could whip up. Way back almost 2 years ago I made this falafel burger recipe for the first time and I remembered that it took both of herbs, so I searched and found that recipe. At that time, in the midst of fear and the unknown, starting down this plant-based journey for heart health this recipe seemed very difficult. I believe at the time I only had a small food processor and not a very good one at that, so perhaps that was my angst. Regardless I remembered it being a challenge and difficult, so much so apparently that I don’t remember preparing it more than twice.
Yesterday they came together so easily, I am shocked I don’t make them all the time. Everything popped into my VitaMix and that’s basically it! I had my 19-year-old son form them into burgers for me, leaving him with green fingers, not I. He used a 1/3 cup measure to determine the amount of mix needed for each burger, formed it into a ball and then pressed it into a burger shape and placed them on a prepared baking sheet. I use silicone mats on my baking sheets that I found at Costco (they came in a set of 3 around Christmas time), and they have been wonderful. Prior to the silicone mats, I lined my baking sheets with parchment paper. I had to leave before they finished cooking so this is the photo my son sent me when he pulled them out of the oven, he says they were surprisingly good, even though they are green.
In some parts of the world cilantro is referred to as coriander, here in the US the leaves are cilantro and the seeds are coriander. Both cilantro and parsley have heart healthy benefits and are part of a Whole Foods plants based lifestyle.
2 15 ounce cans chickpeas, drained and rinsed, liquid reserved
1 cup rolled oats
2 1/2 tbsp lemon juice
2 tsp. cumin
1 tsp turmeric
2 tsp coriander
1 tsp sea salt (optional if you are avoiding salt)
1/4 tsp freshly ground black pepper
Heat oven to 400°
Place garlic, parsley, cilantro and scallions in food processor and process until finely ground, you may need to scrape down the sides several times to get it to mix.
Add all the other ingredients (work in batches if your processor isn’t big enough) and process into a paste. It should stick together, making it easy to form into patties. If its too dry add the reserved liquid from the chickpeas 1 tablespoon at a time until the desired consistency is achieved.
If I have time I like to refrigerate the mixture for approximately 30 minutes, if you are short on time I have gone straight to forming into burgers and baking.
Form into patties using a 1/3 cup measure as a guide. Place on prepared baking sheet (cover with parchment paper or silicone mat).
Place baking sheet in the oven and let cook for 10 minutes. Flip patties and let them cook for another 10 minutes. They should be slightly browned.
This is a recipe I found early on in our venture into heart healthy living. After watching Forks Over Knives on Netflix I discovered the Forks Over Knives Recipe App which was not free but very low cost, like I think around $5. It updates all the time with new recipes and each recipe has a shopping list of ingredients and step by step instructions. The app is great for when I find myself at the grocery and I can’t remember what ingredients I needed for my evenings creations. I open it up and viola, a plethora of whole food plant based recipes at my fingertips. I’ve tweaked the recipe just a bit to fit our family, but the original can be found on the Forks Over Knives Recipe Ap as well as the website http://www.forksoverknives.com
The recipe calls for cooking in a large stock pot, I have also experimented a bit and used my slow cooker. I put everything together but instead of letting it simmer over low heat for an hour, I toss it all in my crock pot and set it on high. Then there’s time to run someone to soccer practice, pick someone up from band practice, zip over and watch someone play a game and come home to a hot homemade dinner.
I came across this recipe called Lentil Enchilada Pasta in the first Forks over Knives Bookazine from 2017. I have made it many times and have tweaked it just a bit to make it my own, and to suit my family. I have dropped the “enchilada” from the recipe name because at my house it was bringing up totally different ideals and somehow they wanted it wrapped in a corn tortilla and that just wasn’t happening. I use 100% whole grain penne pasta, my local grocery “Kroger” brand in the brown box. It comes in a 16 ounce box so I have adjusted the recipe to account for the change from the original 12 ounce box called for in the forks over knives bookazine. Four cups of lentils cooked is approximately 2 cups of dry lentils. This is one of those recipes that gives you that home cooking feeling, no frills, just fills everyone up. The bonus is I typically have left overs to pack for lunch the next day. Enjoy this healthy dinner and remember to ❤️ur❤️.
In a large pot cook pasta according to package instruction, drain. Return pasta to the pot, cover with a lid and keep warm.
To prepare the sauce, in a saucepan, cook onion, celery, sweet pepper, and garlic in the water and the 1/2 cup of veggie broth over medium heat, until the onion and celery are tender.
Stir in the tomatoes, lentils, additional veggie broth, nutritional yeast, flour, chili powder, cumin, sea salt, and paprika. Bring to boiling and reduce heat, simmer for 10 minutes. Season with black pepper.
Add sauce and cilantro to the pasta, toss to coat. Serve topped with additional nutritional yeast if desired.