Veggie Burger

Ingredients:
1/2 c. bulgur
1 can pinto beans, rinsed and drained
1/2 c. Swiss, grated
1/2 c. carrots, finely grated
1 green onion, thinly sliced
1 egg, lightly beaten
coarse salt and pepper

toppings can include:
avocado
sprouts
hamburger buns

Directions:
In a large bowl, combine bulgur and 1 c. boiling water. Cover tightly and let sit until bulgur is tender, 30 minutes. Strain through a fine mesh sieve, pressing to remove liquid, then return bulgur to bowl. In a food processor pulse pinto beans until coarsely chopped. Add beans to bulgur, along with Swiss, carrots, green onion, and egg. Season with salt and pepper and mix well.
In a large skillet, heat 1 T. olive oil over medium. Add 1/2 c. bean mixture and press lightly with a spatula to flatten. Make 3 more patties, working in batches if necessary (add more oil for second batch), and cook until browned and cooked through, 3 minutes per side. Serve burgers on buns with toppings.

Makes 4 servings. Total time 20 minutes.

Verdict:
When Blake first walked into the house he said "oh, something smells good." Then he walked into the kitchen and you could tell the obvious disappointment on his face. But he was brave and tried them anyways. Here is a shocker...he thought they were good. He said that they are the best veggie burgers that he had ever had. I thought they were good too and we will be having them again.

Thai Noodle Salad

For the dressing:
1/4 c. fresh lime juice
2 T. soy sauce
2 T. peanut butter
1 T. water
1 T. honey
1 T. fresh gingerroot, minced
1 t. garlic, minced
1 t. chili garlic sauce

For the salad:
1 pkg. refrigerated yakisoba noodles (7.7 oz)
2 c. romaine lettuce, thinly sliced
2 c. cabbage, shredded
1 c. sweet potato, shredded
1 c. bell peppers, sliced into rings
1 c. bean sprouts
1/4 c. green onion, chopped
fresh basil, cilantro, and/or mint leaves

Directions:
Whisk together lime juice, soy sauce, peanut butter, water, honey, gingerroot, garlic, and chili garlic sauce in bowl; set aside.
Remove and discard the seasoning packet from yakisoba noodles. Loosen noodles; heat according to package directions.
Divide romaine, cabbage, sweet potato, bell pepper, and sprouts between two plates; top each salad with half of the warmed noodles. Drizzle salads with dressing; sprinkle with green onions and herbs.

Makes 2 servings. Total time 20 minutes.

Verdict:
When I was making the dressing it would not mix together so I put it in the blender. That worked like a charm. It tasted fresh and is a good meal without meat. If you can't find yakisoba noodles or are just lazy like me you can use ramen noodles, cooked without seasoning packet.

Roasted Vegetable Lasagna

Ingredients:
14 plum tomatoes (about 3 lbs. total), halved lengthwise
1/4 c. olive oil, plus more for baking dish
1 t. dried oregano
3 garlic cloves, thinly sliced
coarse salt and pepper
1 med. butternut squash, peeled, seeded, and sliced 1/4 inch thick
3 bunches (about 2 1/2 lbs. total) spinach, trimmed and washed
1 container whole milk ricotta (15 oz.)
1/2 c. parmesan, grated
1 egg
1/4 t. ground nutmeg
9 to 12 no boil lasagna noodles
1 lb. fresh mozzarella, cut into pieces

Directions:
Preheat oven to 400, with racks in upper and lower thirds. On a rimmed baking sheet, toss tomatoes with 2 T. oil, oregano and two-thirds the garlic; season with salt and pepper. Brush another rimmed baking sheet with 1 T. oil.
Arrange squash in one layer; season with salt and pepper.
Roast squash until tender, about 20 min. Cook tomatoes until slightly shriveled, about 40 min., rotating sheets halfway through.
Puree tomatoes, in a blender; set aside.
Heat 1 T. in a large skillet. Add remaining garlic and cook, stirring, 30 seconds.
Gradually add 2 lbs. spinach and toss until wilted, about 4 minutes.
Transfer spinach to a strainer and press to release liquid. When cool, chop and season spinach with salt and pepper.
Mix ricotta, 1/4 c. parmesan, egg and nutmeg in a large bowl until smooth.
Lightly oil a 9x13 inch baking dish with oil.
Spread one quarter the tomato sauce in dish, top with 3 to 4 noodles, breaking to fit as needed. Top with half the ricotta mixture, half the squash, one quarter the tomato sauce, and 3 to 4 noodles. Top with remaining ricotta mixture, cooked spinach, one quarter the sauce, and 3-4 noodles. Top with remaining sauce, 1/2 lb. mozzarella and 1/4 c. parmesan.
Set rack in middle of oven and bake lasagna on a rimmed baking sheet until golden brown, 30-35 min. Let lasagna cool 15 min. before serving.

Makes 6 servings. Total time 1 hr. 40 min.

Verdict:
When I told Blake that we were having a vegetable lasagna he asked if we could add meat. Silly boy. This was not bad. I liked it. I am not sure I liked it enough to make it a lot because it does take time but I am glad that I tried it.

Penne and Roasted Vegetables

For the vegetables:
Toss in 2 T. olive oil; Roast:
2 c. zucchini, cut into 1/2 inch rounds
2 c. eggplant, cut into 1 inch chunks
2 roma tomatoes, quartered
1 c. red bell pepper, seeded, cut into chunks
1 c. red onion, cut into chunks
1 c. asparagus, trimmed, cut into 1 1/2 inch pieces
1 T. garlic, chopped
salt and pepper to taste

For the vinaigrette:
Whisk together:
2 T. balsamic vinegar
1 T. olive oil
1 T. minced fresh oregano

For the pasta:
6 oz. dry penne
1 oz. feta, crumbled

Directions:
Preheat oven to 425. Line baking sheets with foil.
Toss vegetables with oil and garlic. Transfer vegetables to baking sheets and roast 20-25 minutes or until fork tender. Meanwhile, bring a pot of salted water to a boil for the noodles.
Whisk together ingredients for the vinaigrette.
Cook noodles according to package directions. Drain and toss with vegetables, vinaigrette, and feta. Serve.

Makes 6 servings. Total time 1 hour.

Verdict:
I think I have previously waxed strong on my love for feta. We eat this dish when ever I want something light and fairly inexpensive. I trade around what vegetables I use based on what I feel like and what is cheap. This is a good meat less meal.

Tempura With Gingered Soy Sauce

For the tempura:

vegetable oil for frying

tempura coating (found dry in a box)

With tempura you can pick whatever you like so here are some ideas

cod, cut into pieces

shrimp

red onion, thinly sliced

peppers, seeded and thinly sliced

broccoli, cut into small florets

green beans

asparagus, cut into pieces

mushrooms, stemmed and quartered

For the sauce:

1/4 c. soy sauce

3 Tbsp. water

1 Tbsp. fresh ginger, minced

2 tsp. brown sugar

1 tsp. sesame oil

1 green onion, thinly sliced (green and white parts)

For the tempura:

Prepare batter according to package directions.

Heat oil.

Working in small batches coat vegetables and fish lightly in batter. Fry in oil until lightly browned on outside about 1-2 minutes for vegetables and 3-5 minutes for fish. Remove from oil with slotted spoon and place on napkins or drying rack. Serve immediately with sauce.

For the sauce:

Combine all ingredients and let stand at least 10 minutes at room temperature before serving.

Makes as much as you want. Total time varies.

Verdict:

I like tempura but don't make it very often because it involves frying and lets face it no one likes the way that makes the house smell. But I love when we do have it. It is yummy when it is hot and tolerable when it is warm. I definitely wouldn't eat it when it is cold. The sauce is a must.