Happy New Year!

Thanks to my brother-in-laws, 2011 is going to be full of fresh, wonderful, (vegan) meals! I cannot wait to post recipes from these amazing cookbooks!!

Waldorf Salad

My beautiful little sister just moved to New York City and I promised to post this recipe for her so that she can make it in her Brooklyn kitchen! I LOVE YOU, MONICA!

salad:

(organic) mixed greens

celery, chopped

gorgonzola cheese

red grapes, halved

green apples, cubed

candied walnuts

dressing:

2 tbsp. dijon mustard

1 tbsp. minced garlic

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

salt and pepper, to taste

Black Bean Burger

1/4 cup uncooked instant rice (white or brown)

1/4 cup boiling water

1/2 cup broccoli flowerets

2 oz fresh mushrooms

1/2 small red bell pepper, diced

1 can organic black beans

1 large egg

1 clove garlic

1/2 teaspoon salt

1 teaspoon chopped onion

1/3 cup Italian bread crumbs

3 table spoons vegetable oil

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1. In medium bowl, stir rice and boiling water. Cover and let stand five minutes. Drain, if necessary.

2. Meanwhile, in food processor, place broccoli, mushrooms, and bell pepper. Cover and process using quick on-and-off motions, to finely chop veggies (do not puree). Stir vegetables into rice.

3. Add beans, egg, garlic, and salt to food processor. Cover and process until smooth. Stir bean mixture, onion, and bread crumbs into veggie mixture.

4. Using about 1/2 cup veggie mixture for each patty, shape into 1/2-inch-thick patties.

5. Heat oil over medium-high heat. Cook patties in oil 8-10 minutes, turning once, until brown and crisp.

Recipe: Betty Crocker

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This weekend, I ate the most delicious black bean burger at TAPS in Atlanta. It was topped with gruyere cheese, avocado-mayo, lettuce, and pickled radishes. That's how I will be dressing my black bean burgers the next time I make them! *Please know that the patties freeze extremely well and are great to pull out for a busy weeknight dinner!

Garbanzo Beans

1-2 cans organic garbanzo beans (chickpeas)
salt and pepper, to taste

1-2 tablespoons olive oil

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1. Heat oven to 350 degrees.

2. Spread the garbanzo beans evenly on a cookie sheet.

3. Coat with olive oil, salt, and pepper.

4. Cook in the oven for 20-25 minutes.

Oatmeal Chocolate Chip Cookies

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margerine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3 cups old-fashioned oats
1 cup all-purpose flour
1 cup chocolate chips
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1. Heat the oven to 375 degrees.
2. In a large bowl or mixer, beat all ingredients except oats, flour, and chocolate chips.
Stir in oats, flour, and chocolate chips.
3. On ungreased cookie sheet, drop dough by rounded
tablespoonfuls about two inches apart.
4. Bake 9 to 11 minutes or until light brown.
Immediately remove from cookie sheet to wire rack.
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Recipe from Betty Crocker Cookbook

Image from stylishcuisine.com

Pad Thai

6 oz. pasta (soba noodles, thin spaghetti, linguini)

1/2 cup peanut butter

1/4 cup (brown) rice vinegar

1 tbsp. agave nectar

1 tbsp. fresh, minced ginger

2 tsp. low-sodium soy sauce

1 tbsp. (1 clove) garlic

1 tbsp. fresh lime juice

1/2 cup basil

1/2 zuccini, sliced and quartered

1 small red bell pepper, sliced

1 large carrot, grated (1/2 cup)

2 tbsp. chopped peanuts

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1. Cook noodles in boiling, salted water according to package directions. Drain and rinse under cold running water.

2. Puree peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime, and 1/4 cup basil in blender or food processor until smooth and creamy, adding 2-3 tablespoons of warm water to thin, if necessary.

3. Toss together noodles, zuccini, bell pepper, carrot, and peanut butter mixture. Garnish with remaining basil and chopped peanuts.

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Adapted from Vegetarian Times

The original recipe called for cilantro and cucumber. I replaced the cilantro and cucumber with basil and zuccini. I added bean sprouts and some red pepper flakes. Tofu would also be a wonderful addition! My husband and I ate this at room temperature, but next time we won't cool off the pasta. This was a great dinner!

Cream of Mushroom Soup

15 ounces mushrooms (portobello, cremini, shitake, porcini)
1 tablespoon olive oil
1/4 cup (one stick) plus 1 tablespoon unsalted butter

1 cup chopped onion

1 carrot, peeled and chopped

1 sprig fresh thyme

1 teaspoon minced thyme leaves

salt and pepper

2 cups chopped leeks (white and light green parts)

1/4 cup all-purpose flour

1 cup dry white wine

1 cup half and half

1 cup heavy cream

1/2 cup minced fresh, flat leaf parsley

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1. Clean the mushroom by wiping them with a dry paper towel. Separate the caps and stems. Slice the mushroom caps and set aside.

2. To make the stock, heat olive oil and 1 tablespoon of the butter in a large pot. Add the onion, carrot, sprig of thyme, 1 teaspon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10-15 minutes, until the vegetables are soft. Add 6 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have 4 1/2 cups of stock. If not, add some water.

3. Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15-20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for one minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and brin to a boil. Reduce the heat and simmer for 15 minutes. Add the half and half, cream, and parsley. Season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

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Recipe from Food Network (Ina Garten)

Roasted Vegetables With Chickpeas

12 small musrooms

1 carton of cherry tomatoes

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 red onion, cut into wedges

1 small fennel bulb, sliced into thin wedges

1 garlic bulb, broken into cloves but left unpeeled

2 teaspoons sea salt

2 tablespoons olive oil

14-oz can chickpeas, drained and rinsed

2 fresh thyme or rosemary sprigs

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Preheat the oven to 350 degrees. Put the mushrooms, tomatoes, red and yellow bell peppers, onion, fennel, and garlic in a large roasting pan. Sprinkle the salt evenly over the vegetables and drizzle with the oil. Roast in the preheated oven for one hour. Remove the pan from the oven and turn the vegetables. Add the chickpeas and thyme sprigs. Return the pan to the oven and roast for a further thirty minutes, until the edges of the vegetables are just starting to blacken. To serve, spoon over couscous or rice.

Moroccan Lentil Stew

1 Tbsp. olive oil

1 cup chopped onion

3 cloves garlic, minced (1 Tbsp.)

1 28-oz. can crushed tomatoes

2 18.2-oz. cartons or cans of vegetarian lentil soup

1 15-oz. can chickpeas, rinsed and drained

2 tsp. ground cinnamon1 1/2 tsp. ground cumin

1/4 tsp. red pepper flakes

6 Tbsp. plain nonfat Greek Yogurt (optional)

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1. Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, saute three minutes, or until softened and transluscent. Add garlic, and cook one minute.

2. Stir in tomatoes, soup, chickpeas, cinnamon, cumin, and red pepper flakes. Season with salt and pepper. Bring stew to a simmer over medium-high heat, stirring occasionally.

3. Reduce heat to medium-low, and simmer, uncovered, for 20 minutes, or until mixture is reduced and sauce has thickened, stirring often to prevent bottom from sticking.

Garnish with 1 Tbsp. yogurt, if using.

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Recipe from Vegetarian Times Magazine (October 2010)