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

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.

Vegetable Veggie Burgers

INGREDIENTS:

• 3 tbsp olive oil
• 1/2 cup corn kernels
• 7 mushrooms, diced
• 3 scallions (green onions) diced
• 1/2 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 carrot, grated
• 1 small potato, grated
• 1/4 cup silken (soft) tofu
• salt and pepper to taste
• 1/2 cup bread crumbs

PREPARATION:

In a blender or food processor, process tofu until creamy and set aside.

Sautee the corn, mushrooms, scallions and bell pepper in one tablespoon of oil for 3 to 5 minutes. Add the garlic and cumin and cook for one more minute.

Remove from heat and add the carrot, potato, tofu, salt and pepper.

Add bread crumbs until the mixture holds together. You may need a little bit more or less than a half a cup.

Shape the mixture into patties and refrigerate for at least one hour.

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

Vegan Recipe - Chick Pea and Garlic Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable stock to saute (made with 1 stock cube or 1 tsp powder)
4 garlic cloves (4 - 6 tsp)
1 stick celery (3/4 - 1 cup)
1 red (bell) pepper (3/4 cup) -- (sweet)
1 small carrot -- 1/4 cup
1 can chickpeas (garbanzo beans) -- 15 oz
1 1/4 cups water
1 cup V8 juice (could substitute tomato juice)
freshly-ground black pepper
1/2 tsp dried basil (no more)

1. Finely chop the garlic, celery, red pepper and carrot. Saute in vegetable stock for about 7-8 minutes until celery is translucent and vegetables are soft.

2. Meanwhile, drain and rinse the chickpeas. Add to the saucepan with V8 juice and water. Season with black pepper and add the basil.

3. Bring to the boil, then cover, reduce heat and simmer for 20 minutes, stirring occasionally.

4. Purée (a hand blender works fine) and adjust consistency by adding more water if necessary. Check seasoning, reheat and serve.

Serves 3 for a light lunch when served with bread

Vegan Recipe - Spicy Peanut Noodles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces linguini or angel hair
1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp soy sauce
2 tsp vinegar (preferably rice vinegar)
2 scallions -- finely chopped
2 cloves finely minced garlic
1 tsp sugar
1/4 tsp hot red pepper flakes -- to 1/2
1 tsp sesame seeds
1/4 chopped peanuts

1. Cook the pasta per box instructions. Drain. Set it aside (keep it warm).
2. Blend the water and peanut butter.
3. Stir in the soy sauce, vinegar, 1/2 of the scallions, garlic, sugar, and red pepper.
4. Stir the sauce into the pasta in a large bowl. Sprinkle with the rest of the scallions, sesame seeds, and chopped peanuts.