Veggie Burgers (Elle Stallings)

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be

using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor.

Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl

and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes

so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can

easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely

textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be.

Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the

bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook

the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook

the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

Veggie Taco's

1 8 oz package mushrooms
1 onion
2 cloves garlic
1 package tofu
Taco shells or flour tortillas
Favorite taco toppings
1 pack of your favorite taco seasoning mix or:

1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp oregano
1 tsp sugar
1/2 tsp salt

Method
Place onion and garlic in a processor until fine and saute this in a pan with a little oil. Add the seasonings until spices bloom. Put the mushrooms in the processor until finely chopped, add to pan and saute a few minutes. Drain water and put tofu in the processor to break up. Add the tofu and any remaining liquid into the pan. Simmer about 10 minutes, add water if dry or reduce if too watery. Fill shells or tortillas with taco base and top with favorite toppings.

Cheesy Rice & Eggs

This is just something really easy and simple that I make for my family when I don't want to make too much of a bother. It seems like they like it, so here it is!

1 box Rice-a-Roni (I use the Oriental style, or the Rice Pilaf)
5 Eggs
1 cup of grated cheddar cheese
Ketchup or Salsa (optional)

Cook rice according to pkg. instructions in a large sauce pan. When rice is done, push it over to one side and scramble the eggs on the other side. When the eggs are scrambled, combine eggs and rice and sprinkle cheese over the top and mix until melted. You can top with the ketchup or salsa if you want.

Vegetarian Meatballs

Ok, I have not tried these yet, so if anybody does try them before I do, let me know how they turn out!


1 package firm tofu, drained and crumbled
1 or 2 eggs
1 1/2 - 2 cups Italian bread crumbs or matzo ball mix
3/4 cup finely chopped onion
1 clove garlic, crushed or minced
4 tbsp nutritional yeast
2 1/2 tbsp virgin olive oil
1 tbsp soy sauce
1 1/2 tbsp ketchup or barbecue sauce
1 tbsp spicy brown or Dijon mustard
1 tsp chipotle chili powder or smoked paprika (optional)
2 tsp parsley
1 tsp basil
3/4 tsp oregano
3/4 tsp rosemary
3/4 tsp thyme
Plenty of fresh ground pepper
1 handful of bacos
3/4 cup ground pumpkin seeds
3/4 cup grated Parmesan cheese
1/2 tsp ground sage

Method
Heat oven to 425 degrees. Mash all ingredients together with hands in a bowl. Form 3/4 inch balls and place on a well-oiled cookie sheet or casserole dish. Brush or spray with a coat of oil for best results. Bake for approximately 35 minutes, then carefully turn meatballs and recoat with oil as needed. Reduce heat to 375 degrees and bake for another 10-15 minutes.

Veggie Pizza Pie (from the Picky Palate)

16 oz whole wheat pizza dough (I pick it up at Trader Joes or Fresh and Easy)

1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft

1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped

2 garlic cloves minced

2 Cups fresh broccoli florets, steamed until fork tenderPinch of salt
1 ½ Cup shredded mozzarella cheese

2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

2. Place olive oil into a medium skillet over medium heat. Saute garlic then add spinach and saute until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

3. Let cool for 10 minutes before removing from pan or cutting into wedges