I took some inspiration from Emily’s Healthy Un-Fried Rice to put this dish together.
The Players
1 medium onion, diced
2 cups sliced carrots
1 cup edamame
1 cup peas
1 cup quinoa, rinsed
1 1/2 cup water
1 tablespoon oil (I used olive this time)
3 tablespoons soy sauce
3 eggs (we like egg … feel free to use less)
The Fun
- In a small to mid-sized pan, heat water to boil. Add quinoa. Cover and reduce heat to simmer for 15 minutes. Once done, remove from heat and allow to sit for 5 minutes before fluffing with a fork.
- Whisk together olive oil and soy sauce.
- While quinoa is cooking, saute onion, garlic, and carrots in a wok or pan of choice for 7-10 minutes before adding edamame and peas.
- Add cooked quinoa and fry for five minutes.
- Add sauce and continue to mix thoroughly.
- Push quinoa mixture to the size and scramble the eggs in the middle.
- Mix together and serve.
When I first started cooking vegetarian at least once a week, I went in search of a few recipes so that my vegetarian meal wasn’t always some sort of pasta dish. So my first stop was my trust red Betty Crocker cookbook where I found the recipe for California Black Bean Burgers. And although mine have never looked quite like what they show, we have always found them tasty. It is a go-to meal in the summers because it is quick and easy and all the ingredients are easy to keep on hand.
Ingredients:
1 can (15 ounces) black beans, undrained
1 can (4 ounces) chopped green chilies, undrained
1 cup plan dry bread crumbs
1 teaspoon chili powder
1 large egg, beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil
Directions:
1. Place beans in food processor or blender. Cover and process until slightly mashed, remove from food processor. Mix beans, chilies, bread crumbs, chili powder and egg. Shape mixture into 6 patties, each about ½ inch thick. Coat each patty with cornmeal.
2. Heat oil in 10-inch skillet over medium heat. Cook patties in oil 5 to 10 minutes, turning once, until crisp and thoroughly cooked on both sides.
I often don’t use the corn meal and use olive oil to cook them instead of vegetable oil. I then put them on those thin hamburger buns and they look like this:
I have found that with a thick bun, the bread taste outweighs the taste of the beans, which I don’t’ prefer. And my husband actually doesn’t eat them with a bun at all. I then put on tomatoes, hummus and mustard, which I know to some would be a weird combination.
However you prefer to eat them, I think you will enjoy a quick, healthy way to eat a vegetarian meal.
Enjoy,
Ever since I made Emily’s Nutritional Yeast Cheese sauce, I have been wanting to try nutritional yeast in a variety of dishes. I have used it over pasta so far, but this time, I thought I would use it to make a Green Bean Casserole. I really like the result.
The Players
2 pounds fresh green beans
1 small onion, diced
2-3 cloves garlic
1 “batch” of Emily’s Nutritional Yeast “Cheese” Sauce
1/4 cup bread crumbs (optional)
The Fun
1. Trim the ends of the beans and cut in to bite sized pieces while heating oven to 350 degrees.
2. Steam beans but don’t cook all the way through. They should still be fairly crisp. While beans are steaming, saute the onion and garlic.
3. Remove beans and place in an oven safe dish. Add in the onions and garlic and top with Nutritional Yeast “Cheese” sauce. Stir together.
4. Top with bread crumbs. Place in oven and bake for approximately 25 minutes.
Around this time of the year, I love the way salads look. The bright vegetables against the green lettuce…mmm…nummy! The one above I threw together when some friends came over for dinner.
What are your favorite salad toppings?
This smoothie took a bit of a detour when I found out we were out of ground flax seed, but in the end, it worked out alright. I used some roasted whole flax seeds, which the vitamix pulverized anyway.
The Players
2 cups packed spinach (fresh)
1 cup greek yogurt– plain
2 cups mixed berries (frozen)
2 tablespoons roasted flax seeds
1-2 cups orange juice
The Fun
Place ingredients in blender in the order listed. Blend until smooth.
If you like your smoothie thinner, add more juice. If you like it thick, use less juice.
Drink!
Recent Comments