Category Archives: vegetarian

Mushroom Veggie Burger Recipe

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This mushroom burger recipe is adapted from “Lisa’s Mushroom Burger” from weheartfood.com, and to call it a veggie burger doesn’t do it justice. Veggie burger recipes tend to be bland and boring, but this meaty mushroom burger is anything but.

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Makes 4 Large or 6 Smaller Mushroom Veggie Burgers

3 tbsp olive oil
1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)
1/2 cup finely chopped onion
6 cloves minced garlic
2/3 cup rolled oats
1/3 cup shredded Parmesan
3/4 cup breadcrumbs
2 eggs, beaten
1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Preparation:

Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute.

In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown.

Serve with your favorite burger toppings.

clinton kelly’s mushroom burgers

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Olive Oil
1 small Onion (finely chopped)
Salt and Pepper
1 teaspoon Chili Flakes
1 1/2 pounds chopped assorted Mushrooms (Portobello; Crimini; Button; Shiitake)
6 Garlic cloves (minced)
1/2 cup Quick Cooking Oatmeal Oats
3/4 cup grated Parmigiano
3/4 cup Breadcrumbs
1/2 cup grated Carrot
2 Eggs (beaten)
1/3 cup Parsley (chopped finely)
1 tablespoon fresh Oregano (chopped finely)
6 slices of Provolone Cheese
6 Brioche Burger Buns

Add 3 tablespoons of olive oil to a large saute pan over medium-high heat. Add the onion and toss to coat. Season with a large pinch of salt, chili flakes, and a few cracks of black pepper. Cook for 3 to 4 minutes. Add the mushrooms and garlic, and season again. You may need to add more oil if the pan seems dry. Cook for 5 more minutes, or until the onions are soft and the mushrooms begin to color.

Pour the mushrooms and onions into a large bowl. Stir in the oats, Parmigiano, breadcrumbs, carrot, eggs, parsley and oregano. Season with salt and pepper. Mix well and and form into patties.

Heat a large saute pan over medium high heat and add 3 tablespoons of olive oil. Carefully put the patties in the pan, working in batches if necessary so as not to overcrowd. Cook on each side for 3 to 4 minutes, or until golden brown. In the last minute of cooking, add a slice of cheese to each patty.

Toast the buns and add a burger patty to each.

Roasted Acorn Squash with Wild Rice Stuffing chow.com

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Acorn squash is a satisfying side when roasted and topped with a pat of butter and a drizzle of maple syrup, but filled with a hearty stuffing of wild rice, pecans, and cranberries, it’s a meal in itself. Loaded with comforting flavors, this vegetarian dish brings fall home, but it can be made any time of year.

acorn

The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container.
You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator.

 

 

3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
3 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced fresh thyme leaves
2 cups cooked wild rice mix
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed

Heat the oven to 450°F and arrange a rack in the middle.

NOTE:  The squash baking was a bit fiddly.  I will bake it differently next time as in cut side down for 30 min or so, then turn and bake until almost tender, put in stuffing and finish baking.
Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper. Roast in the oven until just fork tender, about 25 to 30 minutes.

Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat. When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.

Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.

Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

acorn squash stuffed with creamed spinach

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IMG_2373 Scrub squash, cut in half and remove seeds and goop. Place cut side down on foil, bake at 400 for 45 min. Sautee a few cloves of garlic in olive oil, add washed spinach and cook until wilted. Add salt, pepper and grated nutmeg along with heavy cream. Heat through. Put in squash, cover with some bread crumbs and parm cheese. Put back in oven and bake until cheese is melted. Yum yum

thai butternut squash lettuce wraps from how sweet it is

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2 cups cubed butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
2 tablespoons coconut oil
1 teaspoon honey
1 head of butter lettuce, leaves torn off
1 red pepper, thinly sliced
4 green onions, sliced
1/3 cup peanuts, coarsely chopped
1/4 cup of fresh cilantro, torn

thai dipping/drizzling sauce
4 tablespoons sweet chili sauce
2 tablespoons rice vinegar
2 tablespoons canned coconut milk
1 tablespoon brown sugar
2 teaspoons creamy peanut butter (it mixes in easier if it’s melted, FYI)
2 garlic cloves, minced
1 lime, juiced
1 teaspoon grated fresh ginger

Toss the squash with the salt, pepper and chili powder. Heat a large skillet over medium heat and add the coconut oil. Add the squash and cook until it is fork tender and slightly caramely in color, about 10 minutes. Half way through, drizzle in the honey to help the caramelization process.

Assemble the lettuce wraps by laying a few pieces of sliced red pepper in a butter lettuce leaf. Top it with the squash, then a hefty drizzle of the thai sauce. Add a sprinkling of the onions, peanuts and cilantro.

thai dipping/drizzling sauce
Combine all the ingredients together in a saucepan and heat over medium-low heat. Bring the mixture to a simmer and whisk until it is combined. Cook for 2 minutes, then remove from heat.

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette

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2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepped
2 teaspoons brown sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced

pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

YIELD: SERVES 2 TO 4

Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.

Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.

pomegranate ginger vinaigrette
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

http://www.howsweeteats.com/

Pasta with shitake with mushroom sauce sage sauce

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pasta used green pasta from international store in winchester, cooks in 3 min.
1/4 cup (1/2 stick) butter
2 tbsp olive oil
1/4 cup chopped shallots
12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
2 oz dry white wine
3/4 cup whipping cream or 2% milk
chopped fresh sage
pecorino or parmesan grated
save a bit of pasta water for the sauce

Cook pasta in pot of boiling salted water according to package directions; drain.
Melt butter in heavy large skillet over medium-high heat, add olive oil. Add shallots; sauté 2 minute. Add mushrooms; sauté until brown, about 7 minutes. Add wine and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.

Cheeseburger Soup — allrecipes.com

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1/2 pound fake ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups veggie broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 c sour cream

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and fake meat, sautee until veggies are soft.

Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Basil Green Goddess Dressing — Ina

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1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)