Eggplant Hummus

serving size

Makes about 2 cups.

ingredients

1 large eggplant (about 1 1/4 pounds)
3 tablespoons olive oil, divided
1/2 cup drained canned garbanzo beans (chickpeas)
1 1/2 tablespoons fresh lemon juice
2 teaspoons (generous) tahini (sesame seed paste)*
1 garlic clove, minced
2 teaspoons chopped fresh parsley

*Available at some supermarkets and at natural foods stores and Middle Eastern markets.

preparation

Preheat oven to 350°F. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours. Cool slightly, then scoop flesh into processor (discard skins). Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth. Transfer to bowl; stir in parsley. Season hummus to taste with salt and pepper.

Bon Appétit, August 2007

Smokey Corn and Tomato Bruschetta

Serves 8

ingredients

On the grill
1 large ear of yellow corn, husked
1 small red onion (about 6 ounces), peeled, halved through root end
Olive oil (for grilling)
1 1/2 pounds medium tomatoes (such as cluster or vine-ripened; do not use heirloom; about 5)
1 small country bread, sliced

For the dish
1 garlic clove, minced
1 tablespoon fresh lime juice
1/8 teaspoon hot smoked Spanish paprika*
1 tablespoon olive oil

*Spicy smoked paprika, sometimes labeled hot Pimentón or hot Pimentón de La Vera; available at specialty foods stores and from tienda.com.

preparation

Prepare barbecue (medium heat). Brush corn and onion with oil; sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on grill. Cook until corn is charred, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion. Transfer to foil-lined baking sheet and cool. Brush bread with oil; sprinkle with salt and pepper. Grill until crisp, about 2 minutes per side. Core tomatoes and cut in half horizontally. Gently squeeze out or spoon out juices and seeds. Coarsely dice tomato flesh and place in medium bowl. Cut corn kernels from cob; add kernels to tomatoes. Chop onion; add to tomatoes. Mix in garlic, lime juice, paprika, and 1 tablespoon oil. Season to taste with salt and pepper. DO AHEAD Can be made 3 hours ahead. Cover; let stand at room temperature. Serve with grilled bread.

Bon Appétit, July 2007

Black Bean Burgers

INGREDIENTS:

• 1/2 onion, diced
• 1 can black beans
• 1/2 cup flour
• 2 slices bread, crumbled
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp seasoned salt
• salt and pepper to taste
• oil for frying

PREPARATION:

Sautee the onions till soft, about 3-5 minutes.

In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well.

Mixture will be thick.

Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!

Tofu Oat Veggie Burgers

INGREDIENTS:

• 1 container firm or extra firm tofu, pressed
• 1/2 cup oats
• 1 carrot, grated
• 2 tbsp instant potato flakes
• 1 tsp soy sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper to taste
• oil for frying

PREPARATION:

Mash together all ingredients until well combined. Form into patties. Fry in oil on both sides until lightly browned.

Potato Veggie Burgers

INGREDIENTS:

• 1 cup canned black beans
• 1 carrot, grated
• 1/2 onion, diced
• 3 potatoes, grated
• 4 scallions, chopped
• 1 cup corn
• salt and pepper to taste
• oil for frying

PREPARATION:

Mash the beans with a fork or a potato masher. Add the remaining ingredients, except the oil and mix until well combined.

Shape the mixture into patties. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.

Lentil Carrot Veggie Burgers

INGREDIENTS:

• 1/4 cup finely chopped onion
• 1/4 cup grated carrots
• 1/4 cup water
• 3 cups cooked lentils, mashed
• 2 tbsp fresh parsley, chopped
• 3 tbsp tomato paste
• 3/4 cup bread crumbs
• salt to taste
• oil for frying

PREPARATION:

Cook the onion and carrot in the water until tender, about ten minutes.

Drain off excess water, then combine the onion and carrot with the remaining ingredients except oil.

Form into patties and fry in a lightly oiled frying pan until browned on both sides and heated through, about ten minutes.

Creole Flavored Black Bean Burger Patties

INGREDIENTS:

• 2 15 ounce cans black beans
• 2 tbsp margarine
• 1 tbsp chopped fresh cilantro
• 3 cloves garlic, minced
• 1/2 onion, minced
• 2 tsp Creole seasoning
• 1/4 cup bread crumbs
• dash salt and pepper
• dash hot sauce, to taste (optional)
• oil for frying (optional)

PREPARATION:

In a food processor or blender, process the all ingredients (except oil) until smooth. Or, mash together with a large fork or potato masher until beans are well mashed. Refrigerate mixture for at least 2 hours.

Form into patties and lightly fry in oil for a few minutes on each side, or, fire up the grill and barbecue your black bean veggie burger patties.