Pizza Bites

These can be eaten as a side or as a main entree. 

Ingredients:
1½ cups cooked green or brown lentils 
2 tubes prepared polenta, cut into ½” rounds 
1 bunch kale, stem and chop
¾ cup marinara sauce
¼ cup vegan parmesan 

Directions:

1. Preheat oven to 350°F and line 2 baking sheets with parchment paper. 
2. Bake polenta rounds   for 8-10 mins, until golden and crisp (no need to flip). 
3. Steam kale. 
4. Toss lentils with marinara sauce. 
5. Top polenta rounds with steamed kale and marinara lentils. 
6. Garnish with vegan parmesan.

Notes:

• Serves  4
• Total Time: 10 min  
• Active Time: 10 min 

2-Bean Pumpkin Chili

Even though it's February, it's a pumpkin-themed week! This chili was a part of the weekly meal plans from the Meal Mentor at Happy Herbivore. One child who does not like chili would not eat it, but the other child thought it was okay. I made some modifications to the recipe to fit my less-spicy preference taste buds.

Ingredients:
olive oil, as needed
1 onion, diced
8 garlic cloves, minced
1 tbsp chili powder
2 tsp ground cumin
1 cup (8 oz) vegetable broth
1 cup canned pumpkin
3.25-oz can tomato paste
15-oz can black beans, drained & rinsed
15-oz can kidney bean, (undrained)

Directions:

1. Heat 1 tbsp olive oil in a pot.
2. Saute onion and garlic until translucent.
3. Add chili powder and cumin, stirring to coat.
4. Add broth, pumpkin, and tomato paste, stirring to combine.
5. Stir in black beans.
6. Stir in kidney beans with its liquid.
7. Cover and reduce heat to low.
8. Cook until the beans are warm.
9. Thin chili with a little water or broth, if needed.
10. Add salt and pepper to taste. Serve.

Notes:

• Serves 4.
• Slow cooker directions: combine everything all at once in a slow cooker, and cook on low for 6-8 hours, stirring occasionally. 

Curried Turkey Burger Sliders with Cucumber Yogurt Sauce

We got this recipe when we subscribed to Clean Eating Magazine. 

Ingredients:
1 egg white
1/3 cup coarsely grated apple, left unpeeled
1/4 cup minced or coarsely grated red onion
3 tbsp ground flaxseed
1 tbsp curry paste or powder
2 tsp minced fresh ginger
Sea salt and fresh ground black pepper, to taste
2 tsp lemon juice, divided
1 tsp ground coriander, divided
1 lb lean ground turkey (or lean ground chicken)
1/2 cup nonfat plain Greek yogurt
1/2 cup peeled and grated cucumber, drained
Olive oil cooking spray
8 oz whole-wheat naan bread, cut into 24 2-inch squares or rounds

Directions:

1. In a large bowl, combine egg white, apple, onion, flaxseed, curry, ginger, salt, pepper, 1 tsp lemon juice and 1/2 tsp coriander. Mix in turkey and shape into 12 1/2-inch-thick mini burger patties.
2. In a small bowl, combine yogurt, cucumber, salt, pepper and remaining 1 tsp lemon juice and 1/2 tsp coriander. Set aside.
3. Heat a nonstick grill pan or large nonstick skillet on medium-high and mist with cooking spray. Cook patties, turning once, until meat is no longer pink in center, about 5 minutes. 
4. Top patties with cucumber yogurt, dividing evenly, and sandwich between 2 squares naan bread.

Notes:

• We actually cook them in olive oil rather than the cooking spray, which I'm sure brings the flavor down by a whole bunch.
• You can also grill them, which we've done as well. However, if you grill them be careful that they do not stick to the grill or slide through the grates.
• As a meal, serves 4.

Twice-Baked Potatoes with Cheese and Bacon

These are a lot of work. They are really good, but a lot of work. For a small gathering, they are worth it. Pick your cheese of choice for the filling - we've done a couple different ones and haven't been disappointed yet.

Ingredients:

4    russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil

8   strips  bacon , cut cross-wise into 1/4-inch pieces

4    ounces  cheese of your choice (Pepperjack and cheddar both work well) , shredded  (about 1 cup)

1/2    cup  sour cream

1/2    cup  buttermilk

2    tablespoons  unsalted butter , room temperature

3    medium scallions , white and green parts sliced thin (about 1/2 cup)

1/2  teaspoon  table salt

Ground black pepper

Directions:

1. Adjust oven rack to upper middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour.
2.  Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.
3. Fry bacon in medium skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon to paper towel-lined plate to drain; set aside.
4. Using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch to 1/4-inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including bacon and pepper to taste, until well combined.
5. Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding slightly at the center, and return to oven. Broil until spotty brown and crisp on top, 10 to 15 minutes. Allow to cool for 10 minutes. Serve warm.

Notes:

• Serves 6-8

Salsamole

This is a really great raw salsa. I think this would be right up raw vegans' alley. It's also great for anybody who likes salsa. This is a chunky salsa, so saucy salsa lovers may not like it as much. 

If you can, I suggest starting a salsamole garden in the spring and get your ingredients from your herb garden and veggie garden as much as possible. Off-season purchase of the ingredients is somewhat pricey. It's likely cheaper at markets when these veggies are in season.

Ingredients:

1 pound ripe Italian pear tomatoes peeled (optional), seeded and chopped

½ cup chopped red pepper

½ cup chopped yellow pepper

¾ cup peeled, minced carrot

½ cup fresh corn kernels

2 tablespoons minced cilantro

2 tablespoons minced Italian parsley

1-2 jalepeno chiles, seeded and minced

2 tablespoons lime juice

2 tablespoons pure olive oil

1 teaspoon salt

¼ teaspoon fresh ground black pepper

1 avocado, peeled and diced

Directions:

1. In a medium bowl combine all the ingredients except the avocado. 
2. Refrigerate and marinate for about 1 hour. 
3. At serving time lift the mixture to a serving bowl with a slotted spoon. Stir in the avocado. Correct the seasonings. 
4. Garnish with a few whole cilantro leaves. 
5. Serve it with a mixture of blue and yellow corn tortilla chips.

Notes:

• It took me an hour to chop the ingredients. If you are a faster chopper, it will take less time.
• Because you want to serve after adding the avocado, it's good to make this for a party or if you feel like eating a lot of salsa.

Polenta Bars

These are a great appetizer, side dish or entree. The photo is only was left after the first use. This is another recipe by Colleen Patrick Goudreau in The 30-Day Vegan Challenge.

Ingredients:
4 cups water
1 1/2 cups coarse cornmeal or polenta
1/4 cup nondairy milk (soy, rice, almond, hazelnut, hemp, oat)
1 teaspoon salt (may need more, add gradually)
2-3 tablespoons nutritional yeast flakes
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1 tablespoon olive oil

Directions:

1. Add the water to a 4-quart saucepan, and heat to boiling.
2. When the water has boiled, slowly add the cornmeal, whisking frequently as you pour it in. If you don't whisk, it will clump up. Reduce the heat to medium-low and continue stirring for about 5 minutes to allow the polenta to absorb the water and thicken up. Slowly add the nondairy milk, salt, and nutritional yeast, and stir until the liquid is absorbed and the polenta thickens, about 5-10 minutes.
3. Add the basil and parsley, stir for 1 more minute, and remove from heat.
4. Taste, and add additional salt, if necessary.
5. At this point, the polenta will be thick (and getting thicker.) Once you remove it from the heat, you serve it immediately, or, to form it into shapes, you will shapes using a cookie cutter, and set aside.
6. To let it set, pour it into a 9-by-13-inch glass or nonstick pan, and spread evenly with a rubber spatula. Place in the refrigerator for at least an hour or overnight. When ready to serve, cut into squares or punch out other shapes using a cookie cutter, and set aside.
7. Heat the olive oil in the skillet on medium heat. Sear the polenta squares until golden on both sides and heated throughout. Serve with hot marinara sauce.

Other Notes:

• Variation: Instead of pan-frying the polenta, as long as it is nice and firm, it can also be grilled. Brush the squares first with olive oil, and grill until seared on both sides and heated throughout.

Side dish: Panko Crusted Cheese Appetizer

This is one of those recipes that I thought sounded good and I have no idea where I found the recipe. The recipe calls for goat cheese, which I used both times I made it. However, I think any malleable white cheese will do. We did have this appetizer with guests and it was well-received. This appetizer needs to be plated out individually and served, so it's best for a dinner party rather than a larger gathering.

Ingredients:
8 ounces maleable white cheese of your choice (recipe calls for plane goat cheese), cut into 6 disks
¼ cup all-purpose flour
1 large egg, slightly beaten
¾ cup panko
¼ cup vegetable oil
2 cups salad spinach

Directions:

1. Gently pat the cheese into 2” disks and transfer onto a plate. Place flour, egg and panko into 3 separate bowls. Dip each disk into the flour, then the egg and finally the panko.
2. Transfer each to the plate and refrigerate for 10 to 15 minutes. Heat the oil in a medium non-stick skillet (or cast iron) over medium heat. Place the disks into the hot oil and fry until golden, about 1 minute per side. Transfer to a plate or rack lined with paper towels for draining.
3. Serve warm on a bed of spinach.

Other details:

• Serves 6 
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Side dish: The French Laundry's Parmesan-Reggiano Crisps with Goat Cheese Mousse

In the husband's quest to up his cooking game, he has tried some French cooking. We had gotten Thomas Keller's The French Laundry cookbook awhile back. These are a fantastic appetizer. 

Ingredients:

Parmesan Crisps
1 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese)

Goat Cheese Mousse
6 ounces fresh goat cheese (or other soft goat cheese)
4 to 6 tablespoons heavy cream
1 tablespoon minced Italian parsley
Kosher salt and freshly ground black pepper


A clean egg carton

Directions:

Parmesan Crisps

1. Preheat the oven to 325ºF.
2. Place a 2.5” ring mold in one corner of the Silpat and fill it with 1 tablespoon of the grated cheese. Using your finger, spread the cheese into an even layer. Repeat to make 8 rounds, leaving at least 1 inch between them.
3. Bake for 8 to 10 minutes, or until the crisps are a rich golden brown. Remove the pan from the oven and let cool for about 30 seconds to firm the crisps enough so you can remove them with a spatula. One by one, remove the crisps and gently press each one into a hollow in the egg carton to forma a tulip shape. After a few minutes, remove the cooled crisps from the carton and make 8 more crisps.

Goat Cheese Mousse

1. Place the goat cheese in a food processor and process (depending on the cheese used, it may look smooth or crumbly). Pour 1/4 cup of the cream through the feed tube and continue to process until the mixture is smooth but will hold a shape when piped; if necessary, add a little more cream. Add the parsley and salt and pepper to taste and mix just to combine. Taste and adjust the seasoning. The mousse can be refrigerated for 2 to 3 days; let stand at room temperature for about 30 minutes to soften slightly before piping.
2. Pace the mousse in a pastry bag fitted with a medium star tip. Pipe 2 to 3 teaspoons of mousse into each Parmesan crisp and serve.

Other Details:

• Makes 16 crisps. 
• Nutrition per crisp.
• Here, these easy Parmesan crisps form small cups for a creamy goat cheese mousse. It's best to bake only half the crisps at a time, because they may harden while you're working with them.
• Note: we used parchment paper instead of a Silpat; and fingers instead of a spatula.
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