Baked Veggie Quinoa Patties

Ingredients

• 2 tbsp ground flax seeds mixed with 6 tablespoons water (or use 2 eggs)
• 2 cups cooked quinoa
• 1 cup frozen peas, thawed (I used a peas and carrot combo)
• ¼ cup red pepper, chopped
• ¼ cup broccoli, chopped
• 2 shallots, chopped (onions would work too)
• 2 teaspoons garlic, minced
• ½ cup cheddar cheese (I used daiya)
• 2 tablespoons flour (brown rice or whole wheat)
• ½ teaspoon smoked paprika

Instructions

1. Preheat oven to 400 degrees.
2. In a small bowl combine flax seeds and water. Set aside.
3. In a large bowl combine quinoa, peas, red pepper, broccoli, shallots, garlic and cheese. Stir to combine. Add flour and paprika. Salt and pepper to taste. (I also added in a couple tablespoons of nutritional yeast.) Add in flax mixture.
4. Line a baking sheet with parchment paper. Form small patties (if they are too big they won't cook through) and place on baking sheet. Bake for 20 minutes. Flip and bake 5 to 8 more minutes.

The topping:
Mix, 1/2 cup mayo (or tofu mayo or Greek yogurt or sour cream)
1 tablespoon siracha
1 tablespoon ketchup
1/2 teaspoon of parsley

from http://www.cookingquinoa.net/

Miso Noodle Soup with Edamame

From Veg Times, yum!

Start with the smaller amount of the miso, and add more as needed, dissolving extra spoonfuls in hot soup liquid. If you have both dark and light misos on hand, use half of each for a more complex flavor. If fresh edamame are already cooked, add them to the soup at the last minute.

• 2 oz. bean thread noodles
• 3 oz. fresh shiitake or button mushrooms, chopped finely
• 2 tsp. canola oil
• 3 scallions, thinly sliced with white and green parts
• 1 small carrot, halved lengthwise and thinly sliced on diagonal
• 1 cup (6 oz.) frozen shelled edamame
• 5 oz. baby spinach
• 1 tsp. grated fresh ginger
• 4 to 6 Tbs. dark miso
• 1/4 tsp. toasted sesame oil
• Tamari soy sauce, optional 

-Put noodles in a bowl with water to cover, and set aside.
-Heat oil in a soup pot. Add scallion whites, mushrooms and carrot, and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
-Add 5 cups water, and bring to a boil. Add edamame, and cook for 4 minutes. Drain noodles, and add to pot with spinach and ginger. Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
-Blend 4 tablespoons miso into 1 cup warm water, using a fork to mix. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if desired. Add sesame oil and tamari to taste. Serve hot.
-I also add seaweed....

White Bean & Veggie Summer Salad

White Bean and Summer Salad

1 (15-ounce can) cannellini beans, drained and rinsed
1 tomato, chopped
1/2 cup cucumbers, chopped
1 red bell pepper, finely chopped
1/4 cup red onion, chopped
2 tablespoons balsamic vinegar
4 tablespoons olive oil
2 tablespoons fresh basil, chopped
Salt and pepper to taste

How to Make It:
In a large bowl, add the beans, tomato, cucumbers, bell pepper, and onion; lightly stir together.  In a small bowl, whisk together the balsamic vinegar and olive oil until well combined.  Add the dressing to the beans and veggies and stir well to incorporate all the dressing.  Add the basil and season with salt and pepper to taste.

Tofu Dill Dip

    1 block tofu (silken best)
    2 tablespoon fresh dill
    few tablespoons of olive oil
    1/4 cup lemon juice
    1 tablespoon balsamic vinegar
    2-4 clove garlic (raw or sauteed)
    2-4 tablespoon finely minced onion

Put all ingredients into blender and blend well. Add oil/lemon juice until it is desired consistency. Let sit for flavors to blend.

Great dip for veggies/crackers/bread, spread for sandwiches, topping on potatoes, with salad etc.  Uber easy to make and yummmmy.

Last night for dinner I spread this delicious dip in a pita pocket, added fresh and spicy arugula, cucumbers, yellow bell peppers, and tomatoes from the garden, soooo delicious.

Fresh Summer Garden Rolls

From Vegetarian Times

Inspired by the delicious garden, or salad, rolls from Vietnam—this Americanized version retains the concept but calls for a different approach, including the use of scallions instead of garlic chives, cellophane noodles instead of rice vermicelli and baked tofu instead of shrimp. Serve the rolls with the classic Chinese cold sesame noodles, and finish up with fresh fruit and fortune cookies. Of course, hot jasmine tea is perfect with dessert.

• 1 1/2 to 2 oz. dried cellophane, or bean thread, noodles
• 6 rice paper wrappers
• 6 pieces red leaf lettuce, rinsed, dried and stem end trimmed
• 1 cup shredded carrots
• Bunch fresh cilantro, rinsed
• 4 oz. Asian-seasoned baked tofu or just raw tofu
  
• 6 thin scallions, green ends slivered
• 
  
• Dipping Sauce
• 1/2 cup hoisin sauce
• 1 Tbs. crunchy peanut butter
• 1 Tbs. Asian chili paste, or to taste

Directions

1. Soak noodles in boiling water to cover, about 7 minutes, or until softened. Drain, rinse in cold water and drain again. When cool, divide into 6 equal-sized portions.
2. Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces. Starting with first roll, quickly wet rice paper wrapper in warm water, and place flat on work surface. Place 1 piece leaf lettuce on wrapper and layer on top shredded carrots, leafy sprigs fresh coriander, 2 strips tofu and 1 portion noodles. Wrap up roll tightly, starting at nearest rounded edge, taking one turn. Fold in left edge over filling, leaving right edge open. Continue rolling wrapper tightly into neat packet. Insert scallion into unwrapped edge of roll so green end protrudes like plume. Repeat process with remaining ingredients. Set aside rolls on serving platter, and cover with damp paper towels until ready to serve.
3. To mix dipping sauce, stir all ingredients until well mixed. Place in serving dish, and pass with garden rolls.

Ginger & Sesame Tofu Salad

Vinaigrette
4 Tbs. low-sodium soy sauce
3 Tbs. mirin
2 Tbs. seasoned rice vinegar
1/2 tsp. toasted sesame oil
1/4 tsp. chili oil
2 tsp. grated ginger
3 Tbs. toasted sesame seeds

Tofu Salad
20 oz. silken tofu, drained and cut into 2-inch squares (8 squares total)
2 green onions, minced (1/4 cup)
veggies! broccoli, Peas, edamame, cucs, tomatoes, avo etc, whatever sounds good

You can do a real salad type or choose your veggies more like a stirfry selection and pour over rice

Mix the vinaigrette and then pour over salad right before serving...enjoy :)

Marinated Feta with Olives & Roasted Red Pepper

2 slabs of feta (cut into bite sized cubes)
1/2 cup pitted black olives
1/2 cup pitted green olives
1 roasted red pepper, sliced, see recipe below
1 red onion, diced
2 cloves garlic, chopped
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon thyme
1 teaspoon oregano
pepper to taste
squeeze of lemon juice

Directions:
1. Mix everything and let marinate in the fridge for up to 5 hours.

Roasted Red Peppers
1. Cut the red peppers in half, remove the stem and clean out the seeds.
2. Place the red peppers on a baking sheet outside up.
3. Preheat the oven to 450F and then change it to broil.
4. Place the baking sheet in the oven and broil for 7-10 minutes or until the skins are blackened.
5. Place the peppers in a large zip-lock bag, seal and let the peppers cool for about 20 minutes.
6. Remove the skins from the peppers. The skins should easily "pinch" off.

Marinated Black Olives with Rosemary and Lemon Zest

You can always have a jar of these waiting for you in your fridge. The woosy rosemary with the lemon and garlic are a nice mix, but you can use other herbs like thyme or oregano.

1 large lemon
8 oz. black olives (i.e. gaeta, nicoise, kalamata)
1 teasoon chopped fresh rosemary leaves
2 large garlic cloves, thinly sliced
1/2 cup extra virgin olive oil
Freshly ground black pepper

Use a vegetable peeler to remove the yellow skin from the lemon, leaving behind the bitter white pith, the the lemon zest into very thin 1/2 inch long strips.

Mix the olives, lemon zest, rosemary and garlic in a large mason jar with a lid. Add the oil and some black pepper. Cover the jar and turn it to mix it all up.

Put in the fridge and let marinate for at least a day, turning the jar occasionally to redistribute everything. They can be kept in the fridge for several weeks and just get better over time. Before serving, bring to room temp.

You can serve with some cheese and bread and cocktails :)

Eggplant Parmesan

-2 big purple eggplants, peeled and cut into rounds. Sprinkle salt on both sides and let sit for an hour or so...this draws out the moisture and the bitterness. You'll see balls of water all over them, blot with cloth and press to remove salt & water.

-Beat 4 eggs put in one flat pan and a few cups of Italian bread crumbs in another pan.

-Dip eggplants in egg and then breadcrumbs and drizzle with olive oils, put on baking sheet and bake for around 10 minutes, flip and bake another 5-10 minutes, until brown.

-Get 1.5-2 bottles of tomato sauce. Put 1/3 of it on bottom of baking pyrez. I normally add fresh garlic, thyme, sage and oregeno into the sauce. then layer with eggplant, then parmesan and mozzerella, then eggplant, sauce, cheeses etc.

-Bake for 30 minutes at 350

-Top with fresh basil and fresh tomato slices.

Fresh Basil Pesto!!!

By far my favorite thing...I just made a huge batch this morning. I make it in bulk and then normally freeze it, sometimes in ice cube trays, sometimes in small containers, so I can thaw in smaller quantities and use on sooo many different things. I normally change up the recipe every time, just go by taste and what I am feeling that day.

The basic...

4 cups VERY fresh basil (like in the picture), don't settle! You can also use cilantro/arugula etc but I sure love basil the most!
Reserve a few leaves for the topping
4 cloves of garlic
olive oil, 1/4 cup or so? Just so it blends well...
1 tspn of salt (if I put parmesan in it I normally skip the salt)
1/2 cup toasted pine nuts (or walnuts/almonds/mac nuts etc, can reserve a few for topping too.
1/2 cup parmesean (reserve some for top too)

Variations: pepper, balsamic, lemon

Lemony Cayenne Hummus

1 can organic garbanzo beans, drained
1/2 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped
1/2 teaspoon salt
1/8 teaspoon (or more) cayenne pepper
1 organic cucumber, finely chopped
1 tablespoon chopped fresh dill

1. Combine garbanzo beans, lemon juice, tahini, garlic, salt and cayenne in food processor; purée until smooth (if hummus is too thick, add 1-2 tablespoons more lemon juice).
2. Transfer purée to a bowl and fold in chopped cucumber and dill.

White Almond and Artichoke Hummus - Renee Loux

1-1/2 cups almonds, soaked and peeled or chickpeas (almonds are soooo good though!)

2 Tbspn raw tahini or pine nuts
1 can artichoke hearts in water (or four hearts)
Olive oil
Sea salt
(I add garlic to this)

Place the almonds or chickpeas, tahini or pine nuts, and 3 of the prepared artichoke hearts in a high-speed blender or food processor. Blend until silky smooth. Add olive oil to aid blending if necessary.

Season to taste with sea salt.

Chop the remaining artichoke heart and fold into the hummus, gives it great texture.

Jalapeños en Escabeche

Jalapeños en Escabeche

Sliced jalapeños en escabeche are used as a garnish for a variety of Mexican dishes. They can also be chopped and added to soups and stews for an extra punch. Soooo yummy!

Makes about 2 cups

* Olive Oil -- 2 tablespoons
* Whole jalapeño peppers, a small slit cut in the side of each
* Carrot, peeled and sliced into rounds
* Onion, thinly sliced
* 5 cloves Garlic, crushed
* 1 teaspoon Oregano
* Peppercorns
* 1 Bay leaf
* 1/2 tesspoon Salt
* 1/2 cup Water
* 1/3 cup Cider or white vinegar

1. Heat the oil in a saucepan over medium. Add the peppers, carrot, onion, and garlic and sauté until the onion is translucent, about 4-5 minutes. Do not brown.
2. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
3. Pour the contents of the saucepan into a pint-sized, heat-proof canning jar. Seal and store in refrigerator for up to 2-3 months. Allow to cure for at least one day before using.

Variations: Sometimes I add cauliflower florets if I have. Also add some marjoram and/or thyme if you want.

White Bean Tuna Salad Recipe - Giada

* 2 cans tuna, packed in olive oil (I use whatever tuna I have)
* 2 cans cannelini white beans, drained and rinsed
* 1/3 cup small capers, nonpareil in brine, drained and rinsed
* 6 tablespoons red wine vinegar
* Sea salt and fresh ground black pepper
* 1 medium red onion, thinly sliced
* 1 1/2 cups cherry tomatoes
* 2 cups fresh arugula (or other greens)
* 6 fresh basil leaves

Directions

In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.

Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

Cannellini Bean, Rosemary Hummus & Greek Salad Wraps

For the Hummus:
* 1 15-oz. can cannellini beans, drained and rinsed
* 2 stems fresh rosemary, leaves stripped from stem and chopped
* 1 clove garlic
* Extra virgin olive oil
* Black pepper to taste

For the Salad:
* 2 firm vine-ripened tomatoes, quartered and thinly sliced
* 1/4 cucumber, halved and thinly sliced
* 1/4 medium-sized red onion, thinly sliced
* Handful pitted kalamata olives
* Handful chopped fresh flat-leaf parsley
* 1/4 lb. mixed greens
* Juice of 1 lemon
* Coarse salt to taste
* 4 large pita breads, flour tortilla wraps or flavored wraps
* 1/4 lb. feta cheese, crumbled

Directions

1. Combine beans, rosemary, garlic, olive oil and black pepper in a food processor or blender. Pulse until smooth.
2. Combine tomatoes, cucumber, onion, olives, parsley, greens and lemon juice in a bowl. Drizzle with olive oil, and sprinkle with salt. Combine well.
3. Warm pitas or wraps in oven or on a pan. Spread pitas with a generous dose of white bean hummus. Top with a layer of Greek salad mixture. Sprinkle with feta cheese, and roll.

MEXICAN RICE

-2 to 3 tbls. olive oil
-1 cup white long grain rice
-1 chopped onion (yellow onion is best, but white is ok)
-2 cloves of chopped garlic
-1 or 2 anaheim peppers or similar
-1 or 2 ripe medium size tomatoes cored and chopped coarsely, canned tomatoes, or 1/2 cup tomatoe sauce
-salt to taste
-2 cups water or vegetable/chicken broth
-Cilantro & Lime

In pan with a cover, heat oil and add onion and rice and saute until rice is a golden brown. Add garlic and peppers and saute about 1 minute more. Add water or broth to cover the rice. Add tomatoe, bring to a boil then just as it starts to boil, lower the flame to a simmer and cook for approximately 30 minutes or until all the water is evaporated. Important!! Do not lift the cover on the rice until it has cooked for about 20 minutes. Top with Cilantro and serve with lime.

BLACK BEAN, CORN & AVACADO SALAD

-1 can black beans, rinsed and drained
-1 can Mexicorn, drained (I use fresh sweet white corn; 2-3 ears)
-1-2/3 cups chopped avocado
-1-1/4 cups chopped cucumber
-1-1/4 cups chopped tomatoes
-1/2 cup thinly sliced green onions (sweet or red onion is good too)
-1-1/4 small jalapeno pepper, seeded and chopped
-1-1/4 teaspoons lime juice

DRESSING:

-2.5 tablespoons cider vinegar (Sometimes I use rice vinegar instead)
-1 tablespoon and 3/4 teaspoon olive oil
-1-1/4 teaspoons ground cumin (or a bit less if you don't like strong cumin taste)
-3/4 teaspoon dried oregano
-1/4 teaspoon salt
-1/8 teaspoon pepper
-I throw in a bunch of cilantro and/or parsley too

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.