Jackfruit Bean Patties

Jackfruit Bean Patties

Jackfruit Bean Patties Ingredients:

1 small onion, chopped
1 can (20 oz) jackfruit in water or brine, drained
1 can (15 oz) cannelini or other white beans, drained
1 tsp Old Bay Seasoning (more or less to taste)
2 garlic cloves, minced or grated
2 tsp soy sauce
1 tsp prepared mustard
1/2 cup rolled oats (oatmeal)

Jackfruit Bean Patties Instructions:

Put onion and jackfruit in food processor and pulse until jackfruit is broken up into pieces, but not too fine, just small chunks.

Add the white beans to the processor along with the Old Bay Seasoning, garlic, soy sauce, and mustard. Pulse until the beans are broken down but not mushy.

Put the rolled oats into a large bowl, add the jackfruit mixture from the food processor into the bowl and stir well to combine.

Cover the bowl and refrigerate for 20 to 30 minutes.

Preheat oven to 375 degrees.

Get out a baking sheet and line it with parchment paper.

Form patties out of mixture (about 1/3 cup each) and set on prepared baking sheet.

Bake in preheated oven for 20 minutes, turn and bake for another 15 to 20 minutes until golden brown on both sides.

Serve on a toasted bun with condiments or alongside a salad.

This will make 6 to 8 patties depending on size.

Asparagus Spears with Pine Nuts

Asparagus Spears with Pine Nuts

Asparagus Spears with Pine Nuts Ingredients:

1 bunch of asparagus
1 tablespoon olive oil
1/2 tablespoon red wine vinegar
Salt and pepper
Chopped pine nuts

Asparagus Spears with Pine Nuts Instructions:

Cut the ends of the asparagus stems and steam the spears for about 3 minutes.

Once the asparagus has steamed, over medium heat, heat the olive oil. Add the red wine vinegar and asparagus and sauté for about 2 minutes. When the asparagus starts to brown slightly it’s ready. Season it with salt and pepper and topped with chopped nuts.

Asparagus Spears with Pine Nuts Notes:

Tender, but not overcooked asparagus is a fine art. In these recipe, steam the asparagus lightly before sautéing it with red wine vinegar. The final touch is chopped pine nuts sprinkled on top.

Wild Rice and Mushroom Casserole

Wild Rice and Mushroom Casserole

Wild Rice and Mushroom CasseroleWild Rice and Mushroom Casserole Ingredients:

2 Cups Wild Rice
1 Vidalia Onion – Sliced
4 Cups Vegetable Broth
5 White Mushrooms – Sliced
3 Cloves Garlic – Diced

Wild Rice and Mushroom Casserole Directions:

Add ingredients to crockpot or casserole dish.

Pour broth over top and cover.

Cook on low heat for hours until vegetables are soft and rice is finished.

Vegetarian Casserole

Vegetarian Casserole

Vegetarian Casserole Ingredients:

8 large eggplants
8 large potatoes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms 2 bulbs garlic, cloves separated and peeled
1/4 cup chopped fresh dill weed 1/4 cup chopped fresh oregano 1/4 cup chopped fresh basil
1 (15 ounce) can tomato sauce 3/4 cup olive oil
salt and pepper to taste

Vegetarian Casserole Instructions:

Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.

Preheat oven to 375 degrees F (190 degrees C).

Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.

Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over
all.

Bake your vegetarian casserole at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.

Vegan Carrot Soup

Vegan Carrot Soup

Ingredients for Vegan Carrot Soup:

1 tablespoon vegetable oil
1 large onion,diced
3 cloves garlic, minced
4 large carrots, sliced
5 new potatoes, quartered
2 cups vegetable broth
2 teaspoons grated fresh ginger
1 teaspoon curry powder salt and  pepper to taste

Vegan Carrot Soup Instructions

Heat oil in a soup pot over medium heat. Add onion and garlic, and
cook stirring often until onion is translucent. Add carrots and
potatoes, and cook for just a few minutes to allow the carrots to
sweat out some of their juices.

Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper.

Bring to a boil, then reduce heat to low.

Simmer for 15 to 20 minutes, until carrots are tender.

Puree soup in small batches using a food processor or blender, or if you have an immersion blender,
it can be done in the soup pot.

Reheat soup if necessary, and serve.

Vegetarian Teriyaki Wrap

Vegetarian Teriyaki Wrap

Vegetarian Teriyaki Wrap Ingredients:

1/2 Cup White Rice
1 Cups Water
1 Tablespoons Olive Oil
1 Spanish Onion – Chopped
1/2 Red Pepper – Chopped
3/4 Cups Teriyaki Sauce
1 1/2 Tablespoons Soy Sauce
1 Teaspoons Garlic Powder
1/4 Teaspoon Salt
1/2 Teapsoon Ground Black Pepper
2 whole wheat tortillas

Vegetarian Teriyaki Wrap Instructions:

  • Boil water in a saucepan. Add rice.
  • Saute vegetables in teriyaki sauce.
  • Strain rice & stir into vegetable mix.
  • Add remaining ingredients, including sauces and salt.
  • Stir until vegetables are soft.
  • Serve in a tortilla.