Saturday, August 10, 2019

Sunday Dinner August 11, 2019

On the Menu

Black Bean and Mushroom Burger
6 to 8 Servings
1 small red bell pepper, roughly chopped
½ small onion, roughly chopped
½ cup cooked brown rice, use left over rice
1 tablespoon minced garlic
3 cups cooked black beans, rinsed, drained thoroughly
8 ounces mushrooms; 4 ozs. roughly chopped, 4 ozs. sliced
½ teaspoon crushed red chile peppers
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon granulated garlic
1 tablespoon granulated onion
¼ cup fresh cilantro, roughly chopped
2 tablespoons vegan mayo
½ - 1 cup panko bread crumbs
Vegetable oil for frying.


Place peppers and onions in a food processor and pulse for 3 pulses, scrape down the sides of the bowl then pulse another 3 pulses. Drain the onions and peppers in a fine mesh strainer and transfer them to a medium - large bowl. Place the cooked rice and minced garlic in the food processor and pulse until the rice is broken up, then transfer to bowl with the onions and peppers. Make sure the black beans are rinsed and thoroughly drained. Place ½ cup of beans in the bowl with the onion, peppers and rice. Put the remaining beans in the food processor, add only the chopped mushrooms, crushed red chile peppers, cumin, oregano, salt, granulated garlic and onion and cilantro. Pulse the mixture until all ingredients are combined. You will have to stop pulsing and scrap down the sides of the bowl. Continue pulsing until you have a thick chunky mixture. Do not spin food processor on full it will make the mixture to mushy to keep the burger together. Transfer the bean mixture to the bowl, add the sliced mushrooms, vegan mayo and ½ cup of panko bread crumbs. Mix until all ingredients are thoroughly combined.  Mixture should be thick and dry, if it has to much moisture to hold together, add more panko crumbs. Taste for flavor and adjust the seasoning if needed. Form into 6 – 8 patties place patties on a cookie sheet and put them in the refrigerator for at least 2 hours for them to set. In a large pan heat 2 tablespoons of oil over medium heat, add the patties and cook 3 minutes on each side. Serve just as you would a hamburger with your favorite toppings.

Bombay Roasted Potatoes
4 Servings
For the Bombay Spice Mix
Yields 3 ½ tablespoons
1 tablespoon granulated garlic
1 teaspoon turmeric
1 tablespoon dried onion flakes 
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
¼ teaspoon black peppercorns
1 teaspoon mustard seeds

Place all ingredients in a spice grinder and grind to a powder.  Store in an airtight glass container, up to 6 months.

For the Potatoes
3 tablespoons vegetable oil
1 tablespoon +1 teaspoon Bombay spice
4 large potatoes cut into 1 inch cubes
1 medium tomato, quartered
1 small red onion, quartered
1 teaspoon sea salt
Freshly ground pepper to taste
juice of ½ lemon

Pre heat oven to 425 degrees
Heat the oil in a large frying pan and add 1 tablespoon +1 teaspoon of Bombay Spice.  Sizzle over low heat for a few seconds, stirring until slightly brown.  Add the potatoes, tomatoes, onions, salt, pepper and lemon juice, mix until all ingredients are well combined.  Transfer potato mixture to a sheet pan spread out in a single layer and roast for 20 minutes.  Using a metal spatula mix and turn potatoes over keeping a single layer and bake another 20 minutes.

 KFC Coleslaw New Age Style
4 – 6 Servings
½ cup grape seed oil
½ cup plain soy milk
1 lemon,  juiced
2 tablespoons rice wine vinegar
½  teaspoon sea salt
⅛ teaspoon pepper
¼ teaspoon crushed red chili peppers - optional
8 cups finely chopped cabbage (about 1 head)
¼  cup shredded carrot (1 medium carrot)
½ small red onion, diced fine
1 celery stalk, diced fine
Note: If you need a sweeter slaw, add 2 tablespoons of agave syrup.

Pour the oil, soy milk, lemon juice, vinegar, salt and pepper in a food processor or blender and blend until well combined.  Or pour in a medium bowl and whisk until all ingredients are well combined.
Place all prepared vegetables in a bowl and pour on the dressing.  

Refrigerate for at least one hour before serving.

6 Servings
1 cup water
1 cup sugar
8 oranges
1 lemon
5 cups water

Mix 1 cup of water and 1 cup of sugar in a sauce pan over medium heat until the sugar has dissolved.  Set aside and let it cool.
Squeeze the lemon and oranges into a pitcher add the water and the cooled syrup (sugar water).  Refrigerate and let cool.
Serve over ice.

No comments:

Post a Comment