Lentil Burgers!

1 1/2 c. dried lentils
3 c. water
2 t. pepper
2 t. crushed red pepper
2 t. cumin
2 t. italian seasoning
2 t. curry powder
2 t. mustard powder
1 onion, diced
1 egg
1 c. oats
2 T. olive oil
8 hamburger buns
8 lettuce leaves
1 large tomato
ketchup
mustard

Simmer lentils, water, and 1 t. of seasonings in a small saucepan for 45 minutes.  When very soft, mash with an immersion blender while adding onion, egg, oats, and 1 t. of seasonings. Form into 8 patties and fry on medium heat in an oiled skillet or grill for a few minutes on each side.  Place in a bun and top with a lettuce leaf, a slice of tomato, ketchup, and mustard.  Yum!

Curried Veggie Pilaf!

3/4 c. brown rice (or quinoa)
3/4 c. vegetable broth
1 T. curry powder
2 T. olive oil
1 onion, diced
1 zucchini, diced
1 yellow squash, diced
1 t. black pepper
1 t. basil
1 t. cinnamon
1 t. cayenne pepper
1 T. curry powder
1 can chickpeas
2 c. baby spinach
1/2 c. raisins
1/2 c. sliced almonds

Simmer rice with broth fin a small saucepan for 45 minutes (or quinoa for 15 minutes).  Meanwhile, sautee onion, zucchini, and squash in olive oil in a large skillet.  Add seasonings and stir until soft.  Add chickpeas and spinach and stir until spinach has wilted.  Stir in raisins, almonds, and cooked rice and dig in!

Cranberry Walnut Spinach Salad!

2 c. baby spinach
1/4 c. dried cranberries
1/4 c. chopped walnuts
1/4 c. gorgonzola pear vinaigrette

Mix all ingredients in a salad bowl and eat it up!

Mexican Pasta Bake!

8 oz. pasta (penne)

1/2 bag dried black beans

1 bag frozen corn

1 onion, diced

2 cans fire roasted diced tomatoes with chiles

jalepenos as you prefer

1 c. water

 

Mix all ingredients in a slow cooker.  Cook on low for 6 hours or until pasta is cooked.  Don't let it go for 12 hours and have to pick out the burned noodles like I did!

Warm Maple Walnut Pears!

1 pear
1/4 c. maple syrup
1/4 c. chopped walnuts

Halve and core the pear and add to a hot oiled skillet.  Sautee on each side until brown and soft.  Add maple syrup and walnuts to coat pears.  Remove from heat as syrup caramelizes and bubbles immediately.

White Bean Chili!

1 bag dried canellini beans
1 bag frozen corn
2 green bell peppers, diced
1 small head of cauliflower, cut into florets
1 onion, diced
1 T. cumin
1 T. chili powder
1 T. cayenne pepper
jalepeno slices to your liking
1 qt. vegetable broth
water to fill the pot

Add all ingredients to a slow cooker.  Cover and cook on low for 10 hours or until beans are soft.

Grilled Veggie Sandwich!



2 t. olive oil
2 medium zucchini, halved and sliced
1 red or yellow bell pepper, sliced
black pepper
1 c. baby spinach
spicy roasted red pepper hummus
4 ciabatta rolls

Sautee or grill zucchini and bell pepper slices in olive oil in a hot skillet or grill until soft.  Add black pepper to veggie mixture.  Slice each ciabatta roll and smother both sides with hummus.  Fill with spinach leaves and a big scoop of the grilled veggies.  Assembled sandwich can also be grilled in a panini press.  Hold with two hands and take a big bite!

Autumn Harvest Bake!

2 T. olive oil
1 onion, thinly sliced
4 (vegetarian) sausage links , cut into pieces
1 med. sweet potato, peeled and cubed
2 c. squash, peeled and cubed
1/2 c. broth
1 t. thyme
1 t. nutmeg
1 t. black pepper
1 t. crushed red pepper
15 oz. cannelini beans, rinsed and drained
1/2 c. panko bread crumbs

Preheat oven to 375 degrees.  Sautee onion in olive oil for 5 min in a large pot.  Add sausage and cook until browned.  Add sweet potato, squash, broth, spices, and beans to the pot and stir.  Sprinkle with panko bread crumbs.  Cover and bake 30 minutes.  Uncover and bake 15 more minutes or until it looks delicious!