Category: Main dishes

These delicious, fairly simple to make burgers, make a wonderful earth friendly meal.

• 3 tablespoons olive oil, divided
• ½ cup minced onion
• 1 clove garlic, minced
• 1 ½ cup cooked beans (black, cranberry, pinto…) drained and rinsed
• 1 tablespoon chopped fresh parsley
• ½ cup rolled oats, quick or regular
• ¼ cup whole wheat flour
• 1 teaspoon paprika, or smoked paprika
• ½ teaspoon dried thyme
• Salt and pepper, to taste

In a sauté pan, heat 1 tablespoon of the oil over medium-low heat. Add the onions and allow them to slowly soften. When the onions appear cooked, add in the garlic and cook for an addition minute, stirring to prevent the garlic from burning.

Transfer the onion mixture to a medium bowl, and add the remaining ingredients. Mix well, and add salt and pepper to taste. If the beans you are using are firm, you may want to whirl the mixture briefly in a food processor. But be careful to not lose all of the bean texture.

Cover the bowl and refrigerate for at least 1 hour, to allow the oats and flour to hydrate.

Form the bean mix into 4 to 5 patties, depending on your size preference.

Heat a skillet on medium heat, and add the remaining 2 tablespoons oil. When the oil is hot, add the burger patties. Cook for about 5 minutes on each side, or until crispy and browned.

Serve with a bun and any burger condiments you prefer.

Notes: Play around with the ingredients. You may like to add some other vegetables (finely chopped) or mushrooms. But not too much, or the burgers won’t hold together.

I served my burger with sautéed mushrooms, cheese, lettuce, and a little secret sauce (mayo, ketchup, sriracha, and sweet pickle relish)

Recipe adapted by Jane Blaisdell, 2020. Original recipe by Robin Robertson, 1,000 Vegan Recipes, 2009.

This quick simple dish is a delicious and easy way to get some healthy greens into your diet.

• 2 tablespoons olive oil
• ½ cup flour
• ½ cup milk
• 3 eggs
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 bunch of greens (collards, spinach, kale…) – cleaned and roughly chopped – divided
• 2 tablespoons chopped parsley – divided
• 1 tablespoon butter
• ½ cup shredded cheese – cheddar or other favorite
• ½ cup dried tomatoes – soaked in hot water, then coarsely chopped
• Mushrooms – any variety – about 1 cup – roughly chopped
• Balsamic vinegar – to taste

Pour olive oil into a medium cast iron skillet (9 inch). Place the skillet in a cold oven and preheat to 425^oF.

Whisk together the flour, milk, eggs, salt and pepper. Stir in ½ cup of the chopped greens, and 1 tablespoon of the chopped parsley. Set aside, while you get everything else chopped and the oven gets up to temperature.

Pour egg mixture into the hot skillet and set timer for 20 minutes.

After about 10 minutes, heat another skillet over medium heat. Melt the butter and add the remainder of the greens and parsley. Stir the greens until they become wilted.  Add a couple of tablespoons water, cover the pan, reduce heat to low, and allow the greens to braise for a few minutes.

When the timer rings, sprinkle the cheese on top of the dutch baby and return it to the oven for about 5 more minutes.

Remove the lid from the greens, add the tomatoes and mushrooms. Increase the heat to medium and allow the mushrooms and tomatoes to cook, stirring constantly. Splash about a tablespoon of balsamic vinegar on the greens, add some salt and taste. Check for salt and acid, and adjust as necessary.

Remove the dutch baby from the oven and distribute the greens mixture over the top.

Serve immediately!

Serves 4

Prep time – about 30 minutes

Recipe revised by Jane Blaisdell, 2020. Original recipe from Better Homes & Gardens, August 2018.

When life gives you excess salmon, make Salmon Cakes! It’s probably just a Pacific Northwest problem, but sometimes we cook too much salmon when friends come for dinner. This is one delicious option for the leftovers.

• 2 to 3 cups cooked salmon, flaked, bones removed
• 2 – 3 green onions, thinly sliced
• ¼ cup dry bread crumbs
• 3 tablespoons mayonnaise
• 1 egg, beaten
• 2 teaspoons prepared mustard
• ½ teaspoon salt
• Dash of pepper
• 2 tablespoons butter
• 2 tablespoons oil, I prefer avocado oil

In a medium bowl, combine the first 8 ingredients. Mix well.

Shape into small patties, about 2 inches wide and ½ inch thick.

Refrigerate for at least 30 minutes.

Place a large skillet over medium heat. Add the butter and oil, giving it time to get hot.

Place the cakes in the hot oil and cook for 6 to 8 minutes on each side, until they are brown and crispy on the outside, and hot on the inside. Serve immediately!

These can be served with tartar sauce.

Optional, 2 to 3 tablespoons of chopped fresh herbs can be added to the mix: parsley or dill would be tasty.

Idea: make them burger size, and serve on a bun.

Makes about 8 cakes – 4 servings.

Prep time: 30 minutes

Recipe by Jane Blaisdell, 2019.

This delicious recipe is made with paneer cheese, cooked in a slightly spicy sauce made of onions, tomatoes, peppers and traditional Indian spices. It is a popular Indian curry and cooked throughout the world.

• 1 tablespoon whole coriander  seeds
• 1 dried red chili pepper – add more for a spicier sauce
• ½ teaspoon whole, dried Fenugreek
• ½ teaspoon turmeric powder
• ½ teaspoon Garam Masala
• 2 tablespoons Ghee, butter, or oil (or more, if needed)
• 1 large onion, chopped
• ~1 inch fresh ginger, finely minced
• 4 cloves of garlic, finely minced
• 1 Pablano pepper, diced
• 4-5 large tomatoes, pureed, or 1 pint canned tomatoes (or tomato sauce)
• 1 green bell pepper, thinly sliced
• salt, to taste
• ¼ cup cream or milk substitute
• Paneer cheese, ½ pound, cubed
• ½ cup chopped cilantro

Grind the coriander, red chili pepper, and fenugreek in a spice grinder or mortar & pestle. Add the turmeric and Garam Masala to the spices.

Heat the ghee, butter or oil in a large fry pan, over medium heat. Add onions to the pan, and gently cook them for 4-5 minutes, or until they become soft.

Add ginger, garlic and green chilies to the pan and cook for a minute.

Add pureed tomatoes to the pan. Cook the mixture for 5-6 minutes, allowing the sauce to thicken slightly.

Add the green bell pepper to the sauce and cook for 2-3 minutes.

Add salt, according to taste, and then add the cream to the sauce.

Toss in the Paneer Cubes, and cook for 2-3 minutes, allowing the cheese to heat through.

Garnish with the cilantro, and serve with Roti, Naan, or rice

Serves: 4

Prep time: 45 minutes

Recipe modified by Jane Blaisdell. Original recipe from vegecravings.com

This curry of many colors is a beautiful way to help you “eat the rainbow” for healthy living. Chickpeas can be added to increase the protein content.

• 2 pounds of vegetables, cut into large chunks– choose any combination of potatoes, sweet potatoes, winter squash, carrots, broccoli, celery…
• 1 medium onion (red, yellow, or white) sliced in ¼ inch, half moons
• 3 tablespoons olive oil, divided
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 ½ teaspoon chili powder
• 1 (15 ounce) can diced tomatoes
• 1 ½ cup coconut milk
• 4 cups roughly chopped greens; choose from kale, spinach, collard greens, mustard greens…
• Salt and pepper, to taste
• Steamed brown rice, for serving
• Chopped cilantro, for serving

Preheat oven to 400^o F. place the vegetables, plus onions on a baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper. Stir to coat evenly. (If using broccoli or celery, do not include them in the roasting.) Roast in the oven for 20 minutes, or until tender. Remove from the oven and set aside.

While the vegetables are roasting, heat remaining oil in a large skillet, or dutch oven over medium high heat. Add ginger and garlic and sauté for 3 minutes. Add cumin, garam masala, turmeric, and chili powder, stirring for about 2 minutes, until you can smell the spices.

Stir in the tomatoes (with juices), and the coconut milk. Let this simmer, stirring often, for a couple of minutes. Add the broccoli or celery, if using these, and let them cook for a few minutes.

Stir in the greens, cover and let simmer until the greens begin to wilt. Add the roasted vegetables and stir it all together. Taste and adjust seasoning with salt and pepper.

Serve over brown rice and add a sprinkle of chopped cilantro.

Makes 6 – 8 servings. Prep time, about one hour.

Recipe adapted by Jane Blaisdell. Original recipe by Elizabeth Bryant, http://www.lizzywrite.com

Quinoa Stuffed Squash

A hearty main dish or side dish, this tasty mixture is at home in a halved squash or a bell pepper.

Acorn squash or two bell peppers

1 cup quinoa (or quinoa, amaranth, millet mix)

½ cup red lentils

2 cups water

2 teaspoons bouillon mix (or salt and a few chopped fresh herbs)

Lime juice (from ½ of a lime)

½ cup grated cheese, any type – optional

 

Cut the squash in half from stem end to blossom end. Scoop out the seeds and pulp. If using bell peppers, cut the stem ends off and remove the seeds.

Set the squash cut sides down in a baking dish. Bake at 350^oF for about 1 hour, or until tender.

Do not precook the bell peppers.

In a medium saucepan, combine the quinoa, lentils, water and bouillon. Bring to a boil, then cover and simmer for 18 – 20 minutes.

Fill the squash or peppers with the quinoa mixture, and drizzle with the lime juice.  Sprinkle these with cheese, and place in the 350^oF oven for 15 to 20 minutes or until everything is hot and the cheese is melted.

Servings: 2 for main dish, 4 for side dish

July and August usually brings a bumper crop of zucchinis to my garden. In a never ending search for ways to use these versatile vegetables, this recipe combines a delicious enchilada sauce with freshly harvested vegetables to create a hearty vegetarian dish.

• 2 tablespoons oil (avocado, canola, or olive)
• 1 small onion – about ½ pound – coarsely chopped
• 2 cloves garlic, minced
• ¼ teaspoon ground cumin
• ¼ cup chili powder
• 2 tablespoons flour
• 1 can diced tomatoes or 4 to 5 large fresh tomatoes, skins removed, and diced*(see note)
• ½ cup brown rice
• 1 teaspoon salt
• I large zucchini – about 2 pounds
• 1 cup cooked black beans
• 2 cups vegetables – a combination of whatever you have (i.e. – corn, diced bell pepper, green beans, diced tomatillos, chopped kale, diced carrots…)
• 1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
• 1 cup grated cheddar or jack cheese

Heat a large skillet over medium heat. Add oil, then onions. Sweat the onions until they are tender. Add the garlic and heat for about 30 seconds.

Stir in cumin and chili powder and heat this mixture until it is fragrant (no more than 30 seconds).

Stir in the flour. When this is well blended, add the tomatoes, brown rice, and salt.

Bring the sauce to a boil, and then simmer for about 30 minutes.

While mixture is simmering, slice the zucchini in half, lengthwise, scoop out the seeds and pithy center, and discard. Lay the halves in a 9 x 13 baking pan, cut side facing up.

Add the beans and vegetables to the skillet and return to a simmer.

Scoop the tomato mixture into the zucchini halves.

Cover and bake for 45 to 60 minutes at 350^o F.

When zucchini is tender, uncover and sprinkle with cheese. Return to oven and bake, uncovered for 10 to 15 minutes, or until the cheese is melted and slightly browned.

Allow to rest for 5 to 10 minutes before serving.

*Note: To remove the skins from fresh tomatoes, fill a large sauce pan with water, and bring to a boil. Set the tomatoes into the boiling water, two or three at a time. Remove the tomatoes from the boiling water as soon as their skin begins to peel away. Cool them quickly in cold water. When cool, peel the skins off, remove the stem, and dice them.

Yield: 6 – 8 servings

Prep time: about 2 ½ hours