Really Hearty Plant Based Burger

First off, thank you to everyone at Impossible Foods for making the amazing Impossible Burger(TM) and letting everyone know that a really good plant based burger is doable. An Impossible Burger at a restaurant that serves them is great (and you should get one if you can), but I couldn't get one this weekend and decided to try my own. Mine is not as good as the original, but it sure hits all the right notes--I get the meaty texture and almost 'aged beef' flavor from the tempeh, the mineral-y taste from the beets and a crust and moisture from the coconut oil. PS-sorry about the photo quality today-not my best. 

Ingredients (serves 8):

For the fat:

¼ cup coconut oil, well chilled

For the binder:

1 tablespoon ground flax seed

3 tablespoons water

¼ cup potato starch (like Bob’s Red Mill®)

¼ cup water

For the spice mixture:

½ teaspoon granulated garlic

½ teaspoon paprika

1 teaspoon nutritional yeast

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon granulated onion

For the base:

24 ounces plain tempeh (3 8-ounce packages)

4-6 slices beets from a 15 ounce can (not pickled beets)

5 Tablespoons beet juice (from the same can)

1 Tablespoon tomato paste

1 teaspoon coconut aminos (optional, but this has umami like soy sauce does)

2 Tablespoons canola or olive oil for cooking, divided

Directions:

For the fat: Scrape a fork across the cold coconut oil until you have ¼ cup of flakes. Place in the fridge until needed.

For the binder: Combine the flax seed and 3 Tablespoons water together and chill in the fridge for at least 5 minutes. Stir in the potato starch and the remaining ¼ cup of water. Stir well and set aside.

For the spices:

Combine all ingredients and set aside.

For the binder:

Break up the tempeh and put it in the food processor along with the beet slices, beet juice, tomato paste and coconut aminos, if using.

Combine:

To the base, add the binder, the spices and the fat. Stir well until you can grab a handful and it holds its shape. If it breaks apart, just add water, 1 Tablespoon at a time. Form into 8 patties.

Cook: Preheat a cast iron or non-stick skillet to medium and add 1 Tablespoon canola or olive oil. Cook the patties, in batches, for about 4 minutes per side, using the rest of the canola or olive oil.

Serve with your favorite burger toppings.

Malted Protein Waffles with Toasted Oats

I wish you could smell these warm, toasty waffles right now. They are not super sweet, have perfectly crunchy outsides and tender, moist insides-just perfect even to eat plain. I ran this recipe, using low fat cottage cheese and skim milk, through a nutritional calculator (myfitnesspal) and it showed that two waffles have 158 calories, 2 grams of fiber, 4 grams of fat, 4 grams of sugar, 20 g carb and a whopping 11 grams of protein.

Ingredients (makes 8 3x3 or 4x4 waffles):

1 cup old fashioned oats

1 cup cottage cheese

2 Tablespoons original malted milk powder (like Carnation®)

1 teaspoon baking powder

1 egg

1/2 teaspoon vanilla

3 Tablespoons milk (your choice of dairy/non-dairy)

Directions:

Toasting the oats (you can totally skip this step, but I like the toasty flavor): Preheat oven to 250 degrees F and spread the oats out on a baking sheet. Toast in the oven for 5 minutes, stir and then toast for another 5 minutes. Remove from the oven and let cool.

Place the cottage cheese, malted milk powder, baking powder, egg, vanilla and milk in a blender and blend until completely smooth.

Prepare your waffle iron as you normally would. Scoop ½ cup of the waffle batter into the iron and let cook for 4 minutes (my waffle iron makes two small [about 3x3 inch] waffles at a time, so ¼ cup in each section).  Remove to a plate and continue making waffles until all the batter is used. Top with nut butter, fresh berries, butter and/or maple syrup.

Zucchini, Corn and Green Chile Casserole

So, a local store just got in a huge shipment of Hatch green chiles. I bought as much as I could, charred them on the grill and needed to add them to something right away because they are that good. Feel free to play with this recipe-maybe you want buttered crumbs on top or to throw some ham or beans in there to make it a complete meal.

Ingredients:

3 cups grated zucchini (or yellow squash or a combination)

1 teaspoon salt

2 eggs

½ cup half and half or milk

¾ cup crushed buttery crackers (like Ritz™) or saltines

1 (15 ounce) creamed corn

1 cup low fat shredded cheddar, divided

1 cup low fat mozzarella (or Jack cheese), divided

½ cup chopped onions

1 cup mild green chiles (drained if using canned)

½ teaspoon salt

½ teaspoon pepper

Directions: Spray a 8 by 10 inch casserole with cooking spray and set aside. Preheat oven to 350 degrees F.

Place the zucchini a colander in the sink and sprinkle with the 1 teaspoon of salt to draw out moisture. Let sit 10 minutes and then squeeze all the excess liquid out.

In a large bowl, whisk together the eggs, milk, crushed crackers, creamed corn, ½ cup cheddar and ½ cup mozzarella. Stir in the onions, green chiles, salt and pepper.

Pour the mixture into the prepared dish and sprinkle with the remaining ½ cup of cheddar and ½ cup of mozzarella.

Bake for 45 minutes or until the sides are bubbly. Let rest 10 minutes before serving.

Hearty Ratatouille

  

This casserole is full of the goodness of summer and is substantial enough to be a meal all on its own. It is very much a heartier ratatouille and one that tastes even better the day after you bake it, making it great for days when you don’t feel like heating up the kitchen. The added layer of croutons not only adds flavor and substance, they soak up the juices of the roasted vegetables so you get even more of their flavor. You will probably have left over garlic oil, herb/salt blend, and sliced veggies that you can use for other dishes.  

Ingredients:

Garlic oil:

½ cup extra virgin olive oil

1 or 2 large cloves of garlic, smashed

Herb and salt blend:

2 Tablespoons kosher salt

2 teaspoons freshly cracked black pepper

2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

1 teaspoon dried marjoram

Tomato sauce:

1 (15 ounce) can tomato sauce

2 Tablespoons tomato paste

½ cup diced white onion

1 teaspoon herb and salt blend

1 teaspoon garlic oil

1 cup herb seasoned croutons

1 eggplant, thinly sliced

1 yellow squash, thinly sliced

1 zucchini, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 green bell pepper, thinly sliced

6 slices or balls of fresh mozzarella

Cooking spray

Directions:

Make garlic oil by stirring the smashed garlic clove in the olive oil. Let stand at room temperature for at least 30 minutes. Discard the garlic clove (or mash it and leave it in—I’m not that brave).

Make herb and salt blend by combining the ingredients in a small dish. Set aside.

Preheat oven to 350 degrees Fahrenheit. Spray a casserole dish with cooking spray (mine is 11x9 inches).

Make the tomato sauce by mixing the tomato sauce, tomato paste, onion, 1 teaspoon of herb and salt blend and 1 teaspoon of garlic oil. Spread in the bottom of the prepared casserole dish.

Top the tomato sauce with the herb croutons.

Layer the vegetables in the casserole in any way you want-I start out in my hand with a slice of eggplant, then zucchini, yellow squash and slices of bell peppers and then sliding them into the dish from my hand. Repeat, making rows of vegetables, until the casserole is full.

Sprinkle more of the herb and salt blend over the top of the veggies, poking some down in between slices.

Place bits of fresh mozzarella between slices.

Drizzle a little of the garlic oil over the top of the casserole and spray lightly with cooking spray just to make sure the veggies don’t dry out. Place a sheet of parchment over the top.

Bake for 45 minutes. Remove the parchment paper and bake for another 30 minutes or until the vegetables are tender when pierced with a knife.

Let cool for 15 minutes at room temperature and serve.

Italian Baked Cauliflower Bites with Rustic Tomato Soup

I don't have much to say here--these little bites are crispy on the edges and soft and pillowy on the inside. Perfect for dipping in a simple tomato soup or some marinara. Or hot sauce--whatever works for you. These look like I had them on a griddle pan, but my parchment sheets were just a little crinkly. 

Ingredients (serves 4):

Italian Baked Cauliflower Bites:

½ cup garbanzo bean flour

¾ cup buttermilk

1 Tablespoon Italian seasoning

½ teaspoon garlic salt

1/3 cup grated parmesan cheese

1 medium head cauliflower, cut into 2 inch pieces (about 3-4 cups of pieces)

Rustic Tomato Soup:

2 cups light chicken or vegetable broth, divided (now is not the time for the ‘hearty’ stocks-it will mask the tomato flavor)

½ of a medium white onion, diced

½ teaspoon garlic salt

1 (28 ounce) can crushed tomatoes

1 Tablespoon tomato paste

1 teaspoon red wine vinegar

Directions: Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and spray the parchment with cooking spray.

For the cauliflower bites:

In a medium mixing bowl, whisk together the garbanzo bean flour, buttermilk, seasonings and parmesan to make a batter. Toss the cauliflower pieces into the batter and remove the pieces one at a time, letting any excess batter drip off. Place the coated cauliflower on the baking sheets and spray the tops with cooking spray. Bake for 40 minutes, flipping halfway through. The edges should be just turning golden brown.  Remove from the oven and let cool for 5 minutes.

For the soup:

Put ¼ cup of the broth in a medium saucepan and warm over medium heat. Add the onions and garlic salt and cook about 5 minutes until the onions are tender. If the onions get dry, add a little more broth. Add the remaining broth, crushed tomatoes, tomato paste and red wine vinegar to the pot. Cook for 15 minutes.

Serve the cauliflower bites with a side of tomato soup for a really warm and comforting meal.

Baked Grecian Style Lentil Falafels

I had some leftover, cooked brown lentils and wanted to use them. I also love any kind of veggie patty—Boca, Gardein, chickpea based falafel, black bean burgers- I love them all. I also love Greek seasoning, so I thought I would put all of those things together and I have to say, I really do love these warm little bites. They are slightly crisp on the outside (but not too much because I didn’t want to fry. You totally can, though). They are also very soft and tender on the inside with so much flavor!

Ingredients (makes about 16 patties):

2 cups cooked lentils, any kind

1/3 cup chopped onion

2 garlic cloves

2 Tablespoons egg substitute (or 1 egg, or mix 1 Tablespoon ground flax seed with 2 Tablespoons warm water and let sit in the fridge for 15 minutes)

1/3 cup fresh parsley

1 Tablespoon lemon juice

1 teaspoon salt

1 teaspoon cracked black pepper

¼ cup flour, any kind (I’m using garbanzo bean flour)

1-2 teaspoons Greek seasoning

Sauce:

1/3 cup hummus

1 Tablespoon warm water

1 teaspoon lemon juice

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Put the lentils, onion, garlic, egg substitute, parsley, lemon juice, salt and pepper in a food processor and pulse until combined. Add the flour and pulse until it forms a dough and starts to pull away from the sides of the processor bowl. Check the taste and adjust seasonings to your liking.

Scoop about ¼ cup balls onto the baking sheets and bake for 20 minutes.

Make the sauce by just stirring the hummus, water and lemon juice together.

Serve the falafels with sauce, tomatoes, cucumber, fresh onion slices, pita bread, whatever.

Garlic Dill Rye Crisps

If you are looking for something a little different for expected (or unexpected) guests or a light meal, make a batch of these little gems to put out with some cheese, sausage, pickles, veggies, sour cream or smoked salmon.

Ingredients:

1 loaf thinly sliced ‘party’ rye bread (16 ounces)

Cooking spray

1 Tablespoon garlic salt

2 teaspoons dried dill

1 teaspoon celery seed

½ teaspoon coarsely cracked black pepper

Directions: Preheat oven to 325 degrees F. Line two baking sheets with foil or parchment and spray with cooking spray.

Lay the rye bread slices closely together on the baking sheets. Spray with cooking spray and set aside.

In a small bowl, combine the garlic salt, dill, celery seed and black pepper. Lightly sprinkle half of this mixture over the rye bread. Bake for 12 minutes.

Flip the bread and spray again with cooking spray. Sprinkle the remaining spice mixture lightly over the top and bake for another 11-12 minutes or until golden brown.

Spinach and Mushroom Breakfast Casserole

Cravings lead me to some of the best food! This casserole is like a savory bread pudding. I love using croutons since I found out that they don’t have a lot of calories or fat and add tons of flavor. I’ve used them crushed as bread crumbs, too. This breakfast (or lunch or dinner) is super easy and adaptable—you could leave out the croutons, add in some cooked bacon or breakfast sausage, use eggs instead of egg substitute, or change the veggies, seasonings or cheeses to your liking. If you want, you can even chop and cook the veggies the night before and store them in the fridge. The next morning, just whip up the egg mixture, add the veggies, croutons and cheeses and bake it off.

Ingredients (serves 8):

1 Tablespoon olive oil

1 whole shallot, finely chopped, about ¼ cup (sub out onions if you want)

2 cloves of garlic, finely chopped

4 cups of chopped baby spinach

2 ½ cups sliced mushrooms

½ cup chopped red bell pepper

2 cups cholesterol free egg substitute (like Egg Beaters®)

1 cup fat free half and half or milk

1 teaspoon salt

½ teaspoon freshly cracked black pepper

¼ teaspoon ground nutmeg

1 ½ cup herb seasoned croutons

¼ cup grated parmesan

½ cup shredded Swiss cheese (gruyere or mozzarella would also be good)

Directions: Preheat oven to 350 degrees F. Spray a 2.5 or 3 quart baking dish with cooking spray and set aside.

Add the olive oil to a large skillet over medium low heat. Add the shallots and cook for 4 minutes or until fragrant. Add the garlic and cook for 3 minutes or until fragrant, but not browned. Add the spinach, mushrooms and bell pepper and cook until the spinach is wilted, about 5 minutes. Remove from heat and let cool.

In a large mixing bowl, whisk together the egg substitute, half and half or milk and the seasonings. Stir in the croutons and cheeses. Let stand for 10 minutes and then pour into the prepared baking dish.

Bake for 45 minutes or until a toothpick in the middle comes out clean. Let cool for 10 minutes.

Sweet Hot Orange Chili Sauce

The original idea was to get fresh, long red chili peppers and make a version of Thai sweet chili sauce, but finding fresh red chiles in St. Louis in December isn’t so easy. Luckily, my great co-worker Maddy brought in some end of the season jalapenos a few months ago that I had frozen for a day like today. Add to that--super fresh oranges sent by my wonderful sis-in-in law and brother (Hi, Terrie! Hi, Mark!) straight from the grove in Florida and I was able to get the clean, sweet, floral heat that I was looking for.

Use this as a dipping sauce for pretzels, veggies or chicken nuggets or use it in stir fries or even spooned on top of cream cheese for a dip.

You can adjust the heat to your liking by changing the ratio of hot peppers to sweet bells; keeping the seeds in the jalapenos; or by adding some red pepper flakes. Just be careful when chopping/blending hot peppers-use gloves or super-scrub after handling to make sure you don’t get the capsaicin in your eyes or anywhere else. And stand back or cover your nose/mouth when blending if your peppers are hot-the fumes can be strong. There, my Aunt-ly duty is done.

Ingredients (makes about 2 cups):

2 ½ teaspoons corn starch

3 Tablespoons cold water

1 cup red jalapeno peppers, seeded and chopped (measured after chopping)

½ cup seeded and chopped red bell pepper (measured after chopping)

½ cup rice wine vinegar

2 cups of water

The juice of one fresh orange (about 1/3 of a cup, maybe ½ cup, depending on your orange)

¼ cup honey

1 Tablespoon grated orange rind

Directions: In a small bowl, mix together the cornstarch and 3 Tablespoons cold water. Stir and set aside.

Place the red jalapenos, red bell peppers, rice wine vinegar and 2 cups of water in a pot. Cook over medium heat, stirring often, for about 10 minutes. Remove from the heat and blend using an immersion (hand) blender or by placing the mix in a food processor/blender with the top open and covered with a towel (stand back). Return the pot to the stove.

Add the orange juice and honey. Bring to a boil. Stir the cornstarch slurry and add into the pot. Cook for about 5 minutes or until the sauce starts to thicken. Remove from heat and add the orange rind. Let cool-it will thicken more as it cools. Refrigerate for at least 1 hour before serving. Store in airtight containers and refrigerate. This should keep for about 5 days in the fridge.

Cheesy Cauliflower with Mushrooms and Caramelized Onions

Cheesy Cauliflower with Mushrooms and Caramelized Onions

Ingredients (serves 6 as a main, 8 as a side):

Vegetables:

6-8 cups water

2 Tablespoons kosher salt

1 large head of cauliflower, broken into large florets

1 Tablespoon margarine (I’m using Earth Balance)

1 white onion, cut in half and then thinly sliced into half moons

8 ounces mushrooms, sliced

Sauce:

2 Tablespoons margarine

¼ cup flour

3 cups reduced fat milk

1-2 teaspoons English or stone ground mustard

1 cup shredded gruyere or Swiss cheese

1 cup shredded low fat sharp cheddar cheese

¼ cup grated parmesan (optional, but tasty)

¼ cup white wine

Salt and pepper to taste

Topping:

3 pieces of bread, lightly toasted (I’m using a light sourdough)

Butter flavored cooking spray

Directions: Preheat oven to 350 degrees F. Spray a large baking dish (maybe 9 by 13) with cooking spray and set aside.

Put the water and kosher salt in a large pot (a 5 quart Dutch oven works great) and bring to a boil. Add the cauliflower and cook 6 minutes until just beginning to get tender, but still firm. Drain the cauliflower in a colander and ditch the water. Put the cauliflower in a large mixing bowl.

Put the pot back on the burner and add 1 Tablespoon of margarine on medium low heat. When the margarine melts, add the sliced onions and cook for 1 minute or until deep golden. Add the mushrooms and cook another 5 minutes. Remove from the heat and add to the bowl with the cauliflower.  

To make the sauce, put the pot back on the burner and melt 2 Tablespoons margarine over medium heat. Add the flour and stir for about a minute. Slowly whisk in the milk. Bring up to medium high heat and cook, stirring often, until the mixture just starts to thicken.

Add the mustard and then add the cheese a bit at a time, whisking each addition of cheese until it melts. Whisk in the wine and then pour the cheese mixture over the cauliflower, onions and mushrooms. Taste and add salt and pepper to taste. Pour into the prepared baking dish.

Crumble the toast on top, spray with butter flavored cooking spray and bake for 35-40 minutes or until the sides are bubbly and the top is light gold.

Mushroom Ragout with Marsala and Pearl Onions

Silky, earthy and so incredibly comforting-this dish  is a definitely a pleasant autumnal meal. I treated myself to a trip to an international grocery store yesterday (Global Foods in Kirkwood, MO) and came back with all sorts of fresh veggies I can’t usually get in my local grocery stores. I really wanted a variety of fresh mushrooms and they had plenty to choose from. I’m adding some dried mushrooms here to get a little more depth to the dish. You can really use any mushrooms you want and can play with the how you serve it. I’m thinking I might take the leftovers, add some more stock and a handful of barley for a very comforting soup.

Ingredients (serves 6-8):

½ ounce dried porcini mushrooms

1 cup very hot tap water

2 Tablespoons canola oil, divided

2 Tablespoons butter or margarine, divided (I’m using Earth Balance® margarine)

1 clove of garlic, peeled but left whole

1 sprig of fresh rosemary (optional)

½ pound fresh shitake mushrooms-stemmed and sliced(the stems are too tough to eat-freeze them for stock)

½ pound fresh maitake mushrooms, sliced

½ pound oyster mushrooms, sliced

2 Tablespoons Marsala wine (or sherry)

7 ounces frozen pearl mushrooms (1/2 of a 14 ounce bag), thawed

2 cups unsalted vegetable stock, divided

1 ½ teaspoons cornstarch

1 teaspoon salt (or to taste)

½ teaspoon dried thyme

1 pound paparadelle pasta, other wide noodles or grains like barley to farro, cooked according to package directions for serving.

Directions:

Put the dried porcinis in a cup and add the hot water. Push the mushrooms down so they can steep. Cover with plastic wrap and let sit until needed, at least 15 minutes.

Heat 1 Tablespoon oil and 1 Tablespoon margarine in a large skillet. Add the garlic clove and fresh rosemary (if using) and cook on medium for about three minutes or until the garlic and rosemary are just fragrant.

Place ½ of the fresh mushrooms in the pan and cook, stirring often, until lightly browned, about 5 minutes. Remove the mushrooms and place on a paper towel lined plate. Repeat with remaining oil, margarine and mushrooms. Remove and discard the garlic and rosemary.

Add the Marsala to the pan and stir, getting up any browned bits from the mushrooms. Add the mushrooms back in the pan along with the pearl onions.

Add in 1 ½ cups vegetable stock to the skillet and place the remaining stock in a cup. Add the cornstarch to the cup to make a slurry.

Add the rehydrated porcinis and the liquid from them to the skillet, being careful not to get the grit that may have settled on the bottom. Add in the salt and thyme.

Cover and cook, still on medium, for 15 minutes. Add in the cornstarch slurry and bring to a boil. Reduce heat to low and let cook another 10 minutes.

Serve over pasta. 

Summer Vegetable Gratin

This may be one of the best things I have ever made. Just the aroma of the garlic and herbs is kind of making me dizzy (in a good way). If you are plant based, just leave out the cheese. Feel free to use toasted bread instead of the croutons (or leave the grain out completely!)—I just used croutons because they add some heft to the dish, soak up any vegetable and herb juices, and are ready to go. PS-If you have bits of leftover sliced veggies, save them for a salad or soup.

Ingredients (serves 8 as a side dish-maybe 4-6 as a main):

½ cup olive oil

3 garlic cloves, crushed

2 teaspoons dried bouquet garni (just a mix of parsley, thyme, oregano, basil, marjoram, sage and tarragon or whatever herbs you have on hand)

½ teaspoon salt (more or less-to taste)

Lots of freshly cracked black pepper

Cooking spray

1 teaspoon olive oil

½ of a large white onion, thinly sliced

1 (5 ounce) packaged croutons (I used herb, but any flavor you like will do), slightly crushed in the bag and divided.

1 large zucchini, thinly sliced

4 Roma (plum) tomatoes, thinly sliced

1 yellow squash, thinly sliced

1 jar (12 ounces) roasted red peppers packed in water, thinly sliced

1/3 cup grated parmesan, grana Padano, or other hard cheese

Directions:

Combine the ½ cup of olive oil, crushed garlic, bouquet garni, salt and pepper in a cup. Stir and let sit at room temperature for at least one hour.

Preheat oven to 375 degrees F. Spray a 9 inch, deep pie dish or other baking dish with cooking spray. Place half of the bag of crushed croutons in the bottom of the dish. This will help soak up any vegetable juices.

Spray a large skillet with cooking spray and add the 1 teaspoon olive oil and the onions. Cook on medium low for about 20 minutes until the onions are soft and lightly brown. Place the onions on top of the croutons in your baking dish.

Arrange your sliced zucchini, tomatoes, yellow squash and roasted red peppers in the baking dish as you like, brushing every layer or so with your garlic/olive oil mixture, reserving 1 Tablespoon. Cover with foil and bake for 35 minutes.

While the gratin is baking, make the topping by combining the remaining croutons with the parmesan cheese and 1 Tablespoon of leftover garlic/olive oil mixture.

Remove the gratin from the oven, sprinkle the crouton and cheese mixture over and return to the oven to bake, uncovered for 20 minutes.

Remove from the oven and let rest 10 minutes. Slice into wedges and serve warm or at room temperature. 

Butter Braised Leeks with Cauliflower Cheese Sauce

Carmelized, nutty vegetables? I’m all in. The sauce is so terrific on its own that you may want to just eat it with a spoon. This dish is a great side dish for grilled meats, but it is also terrific as a lighter main course.

Ingredients:

Cauliflower Cheese Sauce:

1 (14.4 ounce) bag of frozen cauliflower, thawed

2 cloves roasted garlic, about 2 teaspoons (see note)

½ cup vegetable broth

1/3 cup fat free half and half

¼ cup grated parmesan

1/3 cup shredded light Swiss cheese (or gruyere)

Pinch of grated nutmeg

Salt and pepper to taste

Braised Leeks:

3 leeks

1 Tablespoon light butter or margarine

1 cup vegetable broth

Directions:

For the sauce:

Place the cauliflower, roasted garlic, vegetable broth and half and half in the food processor and process until the mixture is completely smooth. Remove to a sauce pan and heat on medium low for 15 minutes, stirring often. Slowly stir in the parmesan, Swiss, and nutmeg Add salt and pepper to taste. Cook, stirring often, for another 15 minutes. Remove from heat and set aside.

For the leeks:

Trim the tops of the leeks down to where you have just a bit of light green left. Discard the tops or freeze to make veggie broth with later. Cut the root end of the leeks off-between ¼ and ½ inch should do. Slice the leeks lengthwise and run under cold water, making sure to run water between the layers to get any grit out. Dry on paper towels.

Melt the butter or margarine in a large skillet on medium heat and place the leeks cut side down. You may need to cut the leeks in half horizontally to get them to fit in your skillet. Cook for about 5 minutes or until the cut sides are just golden. Flip and cook another five minutes on the other side.

Flip the leeks back over in the skillet so the cut sides are facing down again. Add in the vegetable broth and cover the skillet (I just used foil). Reduce heat to low and cook for 20 minutes. Remove from heat.

Preheat the oven to 400 degrees F. 

Flip the leeks once more so the cut sides are facing up. Spoon some (about 1 cup) of the cauliflower cheese sauce over the leeks.. Place the skillet in the pre-heated oven for 15 minutes. Crack the oven door open and turn the heat to broil Broil for 3 minutes to make the top crispy. Remove and serve warm. I added a bit of extra virgin olive oil and fresh parsley to the top, but garnishes are totally optional. 

Refrigerate any leftover cauliflower sauce to use on pasta, veggies or whatever you would like.

Note: to make roasted garlic, simply cut the top off of a whole head of garlic, drizzle with olive oil and place on two layers of heavy duty foil. Pull the edges of the foil up and twist to make a neat little package. Preheat the oven to 400 and cook for 20-25 minutes. You will know they are done if you open the package and the top of the head is golden and the whole thing is soft and fragrant. Let cool until you can touch the garlic safely and then just squeeze out what you need. Store the leftovers and use like a spread on crackers or toasted pieces of baguette.

Mushroom-White Bean Burgers

This is a really good burger! I normally just call a veggie burger a 'hot sandwich' to avoid people saying that it doesn't taste like a beef burger, but these really have a great 'burger' texture and taste. The mushrooms, Worcestershire, tomato paste and Parmesan really give these patties a deep umami flavor. If you want, you could really flavor this up with herbs like thyme or parsley.

Ingredients (makes 4 burgers):

1 pound mushrooms (any kind)

1 whole shallot

2 Tablespoons vegetable broth

2 teaspoons Worcestershire sauce (or soy sauce, or leave it out-it’s optional)

2 teaspoons tomato paste

1 (15 ounce) can white beans, drained and rinsed (or pinto beans, kidney beans, any soft bean)

2 Tablespoons grated Parmesan cheese (optional-you could probably replace with nutritional yeast if you are plant based)

1 teaspoon salt

1 teaspoon freshly cracked black pepper

Vegetable oil cooking spray

½ cup fine bread crumbs

Directions:

Pulse the mushrooms and the shallot in the food processor until you get fine pieces, but not a mush.

Combine the mushrooms, shallot, veggie broth, Worcestershire sauce and tomato paste in a large nonstick skillet and cook, stirring occasionally, on medium heat until the liquid in the skillet evaporates (about 8 minutes). Remove to a bowl and let cool.

Meanwhile, mash the beans in a large bowl with the back of a fork and stir in the parmesan cheese, salt and pepper. Place the breadcrumbs in a separate wide, shallow bowl.

Add the cooled mushroom mixture to the bean mixture and stir until you have a slightly wet and sticky burger mix. Shape into patties about ½ inch thick and coat in the breadcrumbs. Place on a parchment lined plate and refrigerate for 30 minutes.

Wipe out the skillet you used for the mushrooms and place it on medium low to medium heat. Spray a spatula with cooking spray for easy flipping of the burgers.

Spray the skillet with cooking spray and add the patties, cooking about 4 minutes per side, until the outsides are crispy and just golden brown.

These are still delicate and will fall apart if not treated gently, so you want to move them directly to the bun or a plate of lettuce. Serve with traditional burger toppings.

PS-I ran this recipe through MyFitnessPal®, which I think is one of the greatest things ever, and it shows each burger as 214 calories, 38.5 grams carb, 1.6 grams fat, and 14.6 g protein.

Umami Grilled Vegetables with Goat Cheese

I love anything savory—give me deep, savory flavors over sweets any time. I came across Trader Joes® Umami Stir-in Paste and Condiment last week. It’s made with tomato paste, red wine vinegar, parmesan, black olives, anchovies, garlic and mushrooms and I wanted to find a use for it soon. Pairing the umami paste with charred veggies and goat cheese is a winner for me.

Ingredients (serves 3 as a main dish):

Marinade:

1 Tablespoon olive oil

2 teaspoons umami paste (I used Trader Joes®)

¼ cup warm water

Veggies:

1 zucchini, cut into lengthwise planks

1 medium Vidalia onion, cut into ¼ inch slices

2 cups whole mushrooms (any kind)

1 bell pepper (any color-I used orange), cut into strips

1 teaspoon kosher salt

Other:

3 to 4 ounces goat cheese

Fresh, coarsely ground black pepper

A bit of fresh parsley for garnish

Directions:

Make the marinade by combining the olive oil, umami paste and warm water.

Preheat grill to medium high heat.

Lay cut veggies on a foil lined baking sheet and drizzle the marinade over all the veggies, tossing until all the veggies are coated. Sprinkle with kosher salt.

Grill the veggies (I used a disposable grill topper to make sure the veggies didn’t fall through the grill) for about 4 to 6 minutes per side, or until slightly charred on all sides.

Remove the veggies back to the baking sheet and toss with any remaining marinade. Plate each portion, putting some of the goat cheese, black pepper and parsley on each.

Cheesy Broccoli Corn Muffins

Look, Ma—no eggs! I’ve been making corn muffins with just corn muffin mix and creamed corn forever because it cuts down on fat, makes the muffins really moist and amps up the corn flavor. This version I love because the muffins are a great make-ahead breakfast or can be used as a side dish. You can play around with this recipe all you want-maybe add some crumbled bacon or some ham to make them a main dish for brunch.

Ingredients (makes 12 muffins):

1 (8.75 ounce) box of corn muffin mix (I like Jiffy® brand)

1 (14.75 ounce) can of creamed corn

8 ounces frozen broccoli, thawed

1/3 cup grated parmesan cheese

½ cup shredded cheddar cheese

1 teaspoon kosher salt (optional)

½ teaspoon fresh cracked black pepper

Chives and coarse sea salt for garnish (optional)

Directions:

Preheat oven to 375 degrees F. Spray a 12 cup muffin tin with cooking spray, coating each cup well, and set aside.

In a large mixing bowl, combine all the ingredients with a fork. Ladle into the prepared muffin tin and cook for 35 minutes or until the edges are golden. Let cool a few minutes and then run a spoon around the edges of each muffin and lift them out.

Garnish with chives and coarse sea salt if you like. 

Marsala Mushroom Baked Ravioli

I woke up the other day thinking about something like this—I love mushrooms with Marsala and I love an easy appetizer that looks elegant. You can make the filling a day ahead if you wish and just assemble and bake right before guests arrive.

Ingredients (makes about 25):

2 teaspoons vegetable oil

1 package (about 10 ounces) mushrooms, chopped fine

1 Tablespoon butter

1 shallot, chopped fine

1 garlic clove, minced

4 ounces cream cheese

1 ½ Tablespoons Marsala wine

½ to 1 teaspoon salt (you choose the salt level)

¼ teaspoon pepper

½ teaspoon thyme

50 won ton wrappers (from a 12 ounce, 60 wrapper package)

½ cup warm water

Shredded parmesan and fresh parsley for garnish (optional)

Directions:

Line two baking sheets with parchment paper and set aside.

Heat the vegetable oil in a skillet over medium heat and add the chopped mushrooms. Cook, stirring often, for about seven minutes, or until the mushrooms give up their liquid and the liquid evaporates.

Add the butter to the skillet and continue cooking the mushrooms until they are brown and fragrant, about two minutes.

Add the shallots and garlic and cook for one minute more. Remove from heat.

Toss the mushroom mixture into a bowl and stir in the cream cheese, Marsala, salt, pepper and thyme.

Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Lay half of the won ton wrappers on the prepared baking sheets. Put one heaping teaspoon of the mushroom mixture in the center of the wrappers. Dip your finger in the warm water and run your finger around the edge of the filled wrappers to help create a seal. Top with the remaining won ton wrappers and press the edges to get a firm seal.

Bake for 18-20 minutes-mine were in for 19. Remove, let cool slightly, and garnish with shredded parmesan and fresh parsley if desired. 

Caramelized Butternut Squash Soup

Yum If velvet had a taste, this would be it. This full-bodied soup hits you with flavor and then melts on your tongue. I know I’m waxing poetic here, but this soup is really that good and I’m not typically a creamy soup kind of woman. Caramelizing the squash, onions and carrots in the oven before making this soup give it an incredible depth of flavor and really highlights the sweetness of the vegetables. To balance the sweetness, I added the bite of ginger and/or black pepper (I used both) plus salt and sage. The addition of ginger and nutmeg give warmth and a bit of mild heat to this rich, velvety soup.

Ingredients:

1 medium butternut squash, peeled, seeded and cut into 1 inch pieces (about 4 ½ to 5 cups of chunked flesh)

2 carrots, peeled and cut into 1 inch pieces

1 medium onion, peeled and cut into 1 inch pieces

2 Tablespoons olive oil

2 teaspoons kosher salt

3 cups water

1 vegetable bouillon cube

1 teaspoon salt (or more to taste)

1 teaspoon sage

½ teaspoon ground ginger

½ teaspoon dried thyme

Freshly grated nutmeg and/or black pepper to taste

¼ teaspoon xanthan gum (optional, but it makes everything blend together better)

½ cup fat free half and half (or coconut milk)

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Place the diced butternut squash on one sheet and the onions and carrots on the other. Drizzle the olive oil and 2 teaspoons kosher salt over all the veggies and toss, trying to lay everything in a single layer.

Put both baking sheets in the oven and cook for 30 minutes. Stir and place back in the oven for another 30 minutes (if the onions and carrots are turning dark, don’t put them back in for the last 30 minutes).

Place all the roasted veggies in a Dutch oven or large pot and add the water, bouillon cube, salt, sage, ginger, thyme, nutmeg/black pepper. Bring to a boil, reduce to a simmer and cover. Cook for 30 minutes.

Add in the xanthan gum and half and half, then either puree in batches in a blender (center out, but covered with a towel) or use an immersion blend to thoroughly combine the soup.

Ladle into bowls and serve hot. 

Double Mushroom Ramen with Tempeh

Cool, rainy weekend days call for something comforting. For me, anything brothy always hits the spot, so I wanted to do ramen today. This ramen is deep and earthy from the mushrooms, miso and a hearty vegetable stock. The tempeh was a last minute idea, but it really balanced all of the flavors and gave even more depth to the bowl.

Ingredients (serves 2):

½ ounce package dried shitake mushrooms

2 teaspoons canola oil

1 (8 ounce) package tempeh

2 eggs

1 package ramen noodles, flavor packet removed (I used brown rice and millet noodles, because I had them—otherwise, I would’ve used regular ramen noodles)

¼ cup diced onion

1 carrot, sliced

1 clove of garlic, minced

1 (1/2 inch) piece of fresh ginger, grated

4 cups vegetable broth

1 teaspoon miso paste (I used dark, but whatever you like is fine)

1 Tablespoon Tamari or regular soy sauce

1 cup fresh mushrooms, sliced

1 cup frozen spinach, thawed

Salt, to taste

2 green onions, sliced-for topping

1 few drops of toasted sesame oil-for topping

Directions: Place the dried mushrooms in a bowl with about a cup of hot water. Let sit for 15 minutes. Remove the mushrooms to a cutting board and save the mushroom water for later. Slice the mushrooms into thin strips.

Heat 2 teaspoons of the canola oil in a skillet and sauté the tempeh for about 4 minutes per side. Remove to a plate and cut into thin slices. Set aside.

Bring about 3 cups of water to a boil in a large pot. Reduce the heat to a simmer. Drop in the eggs and cook for 6 minutes. Remove the eggs to a plate and return the water to a boil. When cool enough to handle, shell the eggs and cut in half. Set aside.

Drop the ramen in the boiling water and cook according to package directions (about 3 minutes). Drain and set aside.

Dump the water out of your pot and add the last 2 teaspoons of canola oil. Heat the oil and medium and add the onions and carrots. Cook for about 3 minutes until the onions and carrots are soft, but not browned. Add the garlic and ginger and cook for 2 more minutes or until you can smell the garlic and ginger.

Pour the veggie stock into the pot along with the reserved mushroom water (being careful to leave the last bits of the mushroom water with the sediment in the bowl-discard the sediment). Add in the miso and tamari and stir to combine.

Add in the sliced mushrooms (both shitake and fresh) and spinach. Season with salt to your taste. Lower heat to a simmer and let cook for at least 30 minutes.

Add the noodles to the pot and then ladle into bowls (or put the noodles in the bowl and top with broth-whatever you like). Top each bowl with 1 or 2 egg halves, some sliced tempeh, sliced green onions and a few drops of toasted sesame oil.

Tomato Soup

Purity and simplicity in a bowl, that’s what this soup is. There’s a lovely, deep flavor from the tomato paste and onions that just elevate this humble soup. Put on your flannel PJs, pull up some pictures of cute animals on the internet and have a bowl of this soup. All will be right with the world. PS-if you like your tomato soup smooth, you can certainly puree this with a hand mixer. I personally like the bits of tomato and onion.

Ingredients (serves 4-6):

1 Tablespoon butter

1 Tablespoon olive oil

½ of an onion, finely diced

1 clove of garlic, grated or minced

2 Tablespoons tomato paste

1 (28 ounce) can whole, peeled tomatoes in their juice

1 (28 ounce) can tomato puree

1 ½ cups vegetable broth

1/2 teaspoon sugar (or to taste)

Salt and pepper to taste

Directions: In a large pot, heat the butter and oil over medium-low to medium heat until the butter melts.

Toss in the onion and cook about 3 minutes until the onion is soft, but not browned.

Add the tomato paste, stir and cook until the paste gets a deep red color—about another 3 minutes—stirring often so it doesn’t burn. Add in the garlic and cook for 1 minute.

Stir in the whole tomatoes with their juice, the tomato puree, the veggie broth and the sugar. Bring to a boil and reduce to a simmer. Cover and let simmer for 45 minutes or more, stirring a few times to break up the tomatoes. The whole tomatoes should have broken into large bits at this point. If not, cook and stir a little longer.

Taste and add salt and/or pepper.