Better Than Beef Bugers

Last night I was feeling adventurous so I tried something brand new and it turned out GREAT... these burgers are to die for! I made them with my Butternut Squash Fries and oh my it was quite a meal! There are a lot of ingredients and it looks overwhelming at first but once you get going it all falls into place and is really easy. It took a little longer than I wanted and made WAY more than I needed for 3 people but overall it was great and now I have some leftovers for my co-workers.

On a side note...my roommate tried to make crab rangoons last night and it was a scary encounter. When she was going to deep fry them she had a little water on her hands that dripped into the pan and holy moly...it was scary! The flame went almost all the way up to our ceiling. Luckily our smoke detector didn't go off because it was laying on our coffee table from an earlier smoke incident, but it was a great lesson in chemistry that we needed to be reminded of. My loyal readers remember, HOT oil and water don't mix well!

Now on to the food...

Ingredients:
Serves 8

4 Tbs. light miso paste
2 8-oz. pkgs. tempeh, grated
3 Tbs. canola oil, divided
1/2 cup gluten flour or vital wheat gluten
2 Tbs. guar gum
1 portobello mushroom, stemmed and grated (about 3/4 cup)
1 small beet, grated (about 3/4 cup)
1 small onion, grated (about 1/2 cup)
1 small carrot, grated (about 1/2 cup)
1/2 cup fresh or frozen corn kernels
1/2 medium green bell pepper, finely chopped (about 1/3 cup)
1/2 medium red bell pepper, finely chopped (about 1/3 cup)
2 cloves garlic, minced (about 2 tsp.)


Directions:

• Preheat oven to 350F. Coat baking sheet with cooking spray.
• Dilute miso in 1/4 cup water in bowl. Stir in tempeh and 11/2 Tbs. oil. Stir in flour and guar gum.
• Mound tempeh mixture on prepared baking sheet. Cover with foil, and bake 20 minutes, or until heated through.
• Heat remaining 1 1/2 Tbs. oil in skillet over medium heat. Add mushroom, beet, onion, carrot, corn, bell peppers and garlic. Sauté 10 minutes, or until vegetables are tender.
• Pulse vegetables and tempeh mixture in food processor 6 or 7 times or until just blended (do not overblend).
• Shape tempeh mixture into 8 patties. Cover with plastic wrap, and refrigerate 4 hours, or overnight, to blend flavors.
• Preheat grill to medium. Brush burgers and grill rack with oil. Grill 8 to 10 minutes per side.

Nutritional Info:

Per Serving:
Calories 218, Protein 20g, Total fat 9g, Saturated fat 1.5g, Carbs 14g, Sodium 259mg, Fiber 6g, Sugars 3g

Spiced Garlic Mushrooms

Life has been crazy lately! I have been running all over the place trying to get my apartment in order. I moved in on Thursday and my room is complete, now we are in search of a nice couch to finish the living room.

Needless to say I haven't had much time to cook and am in a new kitchen so I wanted to start with something simple. These mushrooms are easy and delicious! They are the perfect side dish to anything (especially frozen dinners, which I have had to eat a lot of lately while unpacking). I have been loving Vegetarian Times lately because they have had nothing but great recipes.

I will try to update more often but I start my new job on Tuesday and am still getting used to my new kitchen so bare with me as I adjust to the New York lifestyle :)

Ingredients:

Serves 6

2 Tbs. olive oil
4 cloves garlic, sliced
1 bay leaf
1/4 tsp. ground coriander
1 Tbs. chopped fresh oregano or 1/2 tsp. dried
1 cup dry white wine or water
1/4 cup fresh lemon juice
1 1/4 lbs. small button mushrooms
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste

Directions:

• In large skillet, heat oil over medium-low heat. Add garlic, bay leaf, coriander and oregano and cook, stirring occasionally, until garlic starts to brown, about 5 minutes.
• Stir in wine or water and bring to a boil.
• Add mushrooms, parsley, salt and pepper. Reduce heat, cover and cook 10 minutes, shaking pan occasionally.
• Remove pan from heat and using a slotted spoon, transfer mushrooms to a serving dish. Return skillet to heat and bring juices to a boil. Cook until liquid is reduced by half, about 5 minutes.
• Discard bay leaf and pour liquid over mushrooms, cover and set aside to cool. If not serving right away, refrigerate and bring to room temperature before serving.

Nutritional Information
Per serving:
Calories 96, Protein 2g, Total fat 5g, Carbs 6g, Sodium 6mg, Fiber 1g

Tofu with Tomato-Mushroom Sauce

This recipe was another great find from Yahoo. I tried it and I found it is best if you serve it over rice or tossed with some pasta. It didn't fill me up as much as I had liked but after I added another form of carbohydrate it became more filling. Also, if you are a huge fan of cheese, like me, feel free to add more cheese! I found adding some parmesan cheese compliments this dish well.

Make sure you use fresh mushrooms as well! It can make or break the dish! I just went to dinner the other night and had an amazing mushroom tortellini that I am going to see if I can recreate. I am a huge mushroom fan so if you know of any great recipes that use them let me know!


Ingredients:
Serves 4

14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
2 medium tomatoes, coarsely chopped
1 1/2 cups sliced mushrooms
2 tablespoons prepared pesto
2 tablespoons crumbled feta cheese


Directions:

• Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
• Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
• Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Remove from the heat and stir in pesto and feta.

Nutritional Information:

Per Serving: Calories: 185 cal, Carbohydrates: 6 g, Dietary Fiber: 1 g, Fat: 13 g, Protein: 13 g, Sugars: 2 g

Spaghetti with Spinach and Mushrooms

I hope you all enjoyed your holiday this past weekend. I got to see my niece for the first time again since Christmas and that was amazing. She is 2 and it is scary how fast they grow! I can't believe how smart she was as well! I could go on and on about her but I will get back to the food.

I tried this recipe and fell in love! I am a huge pasta fan and am always looking for new ways to make it different and change it up a bit and this did it for me. This does have a lot of sodium so if you are worried about that you might want to watch your portions a little more. This tastes the best if you use really fresh spinach, it just makes all of the other flavors pop!

Ingredient list:
Serves 6

8 oz. spaghetti, broken into thirds
1 15-oz. can low-sodium vegetable broth
2 Tbs. tomato paste
1 Tbs. harissa, or 1 tsp. red pepper flakes
1/8 tsp. saffron threads
1 lb. mushrooms, quartered1 clove garlic, minced (about 1 tsp.)
1 lb. spinach, coarsely chopped
1 15-oz. can chickpeas, rinsed and drained

Directions

• Preheat oven to 350F. Place pasta on baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.
• Bring vegetable broth, 21/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low, and keep warm.
• Heat large stockpot over medium-high heat, and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic, and cook 1 minute more. Reduce heat to medium, and stir in pasta and 2 cups hot broth.
  
• Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently. Add spinach, chickpeas and remaining broth. Simmer 5 to 7 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly.
  
• Season with salt and pepper, and serve immediately.

Nutritional Information
Per Serving: Calories 274, Protein 12g, Total fat 3g, Carbs 51g, Sodium 490mg, Fiber 8g, Sugars 4g


And because I think Kayla, my niece, is so cute I figured I would add in a picture of her for good measure!

Pesto Portobellos Recipe

I love portobello mushrooms and wanted to try something fun this weekend. When I saw pesto and mushrooms in this recipe from Vegetarian Times I was sold!! I thought this was going to be difficult to prepare but I found it easier than expected which is always a plus. Everyone that tried this had nothing but good things to say about it! This can be made for dinner or appetizers so no matter where you are headed you are sure to be the hit of the night with this recipe.
Ingredients:
Serves 8 for dinner or 32 appetizers
8 large portobello caps, about 6 inches round
2 Tbs. olive oil
Salt to taste
2/3 cup seasoned breadcrumbs
2/3 cup prepared basil pesto
1 Tbs. grated lemon zest from 2 large lemons
1 Tbs. balsamic vinegar
1/4 cup finely chopped hazelnuts, optional
1/3 cup grated Romano or Parmesan cheese
Chopped parsley or mint for garnish

Directions:

• Preheat oven to 450F. Line two shallow roasting pans or baking sheets with aluminum foil.
• Gently wipe mushroom caps with damp towel. Use paring knife to pry out any bits of stems; chop stems finely.
• Lightly brush tops of caps with oil. Set caps, gill sides up, in prepared pans. Sprinkle lightly with salt.
• Combine chopped stems, breadcrumbs, pesto, lemon zest, vinegar and hazelnuts, if using. Spoon about 2 rounded tablespoons of topping into each mushroom.
• Roast mushrooms on top rack 5 minutes. Switch to bottom rack. Continue roasting until tender, 10 to 15 minutes total. Sprinkle grated cheese liberally on each mushroom, and garnish with parsley. Serve warm or at room temperature.

Nutritional Information:
Per SERVING: Calories 230, Protein 6g, Total fat 17g, Carbs 11g, Cholesterol 10mg, Sodium 500mg, Fiber 2g, Sugars 2g

What is your favorite appetizer to serve to your friends and family? When I am feeling lazy I love just putting out pretzels and cheese! Really, I think I can eat pretzels with anything, they are my miracle food :)

Grilled Portobello Mushrooms and Zucchini tacos

Feel like going a little south of the border? Then try these tacos! They are delicious and lite! I know that Cinco de Mayo is still a few months off but who says that you can't have a nice taco night with some margaritas and lots of salsa! I love to make these when I get home sick for California or if I feel like eating something that feels greasy and unhealthy but are quite the contrary. These are also great if you are going to have a lot of people over to set up a 'make your own taco bar' with more options for them to add....this is just a suggestion. Add new items anything that tickles your fancy!

Ingredients:

Serves 8
5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4 inch thick
8 (4 1/2-inch) fat free corn tortillas
6 ounces (1 1/2 Cups) light or fat free Monterey Jack cheese, shredded 1/2 cup fresh salsa

Directions:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
• Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
• Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft).Wrap loosely in a clean kitchen towel to keep warm.
• To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Nutritional Info:
Serving Size: 1 taco; Calories 87, Fat 1 g; Protein 4 g; Carbs 16 g;Fiber 3 g; Cholesterol 8 mg Sodium 379 mg

Want something to go along with those tacos? Well how about some homemade corn chips...or tortilla chips? It easy!

Ingredients:

Twelve 6-inch corn tortillas

1 tablespoon vegetable oil

Salt

Directions:

• Preheat the oven to 350 degrees F.
• Spray both sides of the tortillas with the olive oil flavored cooking spray. Stack the tortillas and cut the pile into sixths to make chips.
• Spread the chips out in a single layer on two large baking sheets and season with salt.
• Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

Now go out an plan your own fiesta!!

Bok Choy with Chinese Mushrooms

This recipe is very tasty! I found it in my favorite cooking magazine Vegetarian Times. If you are in the mood for Chinese food but don't want all the calories trying cooking this up for a special someone. It's fast, easy, and delicious!!



INGREDIENTS:
Serves 2
8 dried Chinese black mushrooms
1 cup low-sodium vegetable broth
1 tsp. low-sodium soy sauce
1 Tbs. canola oil
1 lb. baby bok choy (about 4 bunches), halved
1 clove garlic, minced (about 1 tsp.)
1 tsp. sugar
1 medium red bell pepper, cut into 1-inch dice (about 1 cup)

DIRECTIONS:

• Combine mushrooms and broth in pot, and bring to a boil. Remove from heat, and soak 30 minutes to soften. Drain, reserving soaking liquid. Add soy sauce to soaking liquid, and set aside.
• Remove and discard mushroom stems. Cut caps into 1/4-inch slices.
• Heat oil in large skillet over medium-high heat. Add bok choy, cut side down, and cook 1 minute.
• Add reserved mushroom liquid, mushrooms, garlic and sugar, and cover. Simmer 5 minutes. Sprinkle bell pepper on top, and cook 5 minutes more, or until bok choy and peppers are tender.
• Remove lid, increase heat to high, and cook 2 to 3 minutes more, or until all liquid has evaporated. Serve hot.

NUTRITIONAL INFORMATION:
Per SERVING:
Calories: 166, Protein:6g, Total fat: 8g, Carbs: 24g, Sodium: 432mg, Fiber: 6g, Sugars: 8g

With only 166 calories this meal is satisfying without all of the calories. It only took me about 15 minutes to cook it after the 30 minutes of soaking. You can use that 30 minutes to do something nice for yourself....maybe a nice relaxing bubble bath, or enjoying your favorite sitcom! I enjoy those little moments to myself because they are very rare and far between! So grab your fork and dig in!