Cook the Book

Working my way through #cookthebook Tonight was bbq bean burritos with grilled peach salsa from Thug Kitchen: Eat like you give a f*ck. Holy Toledo batman! That was by far the most amazing spicy burrito in the world!!!!! Thank you, once again@thugkitchen #vegan #beezlebubburrito

Yummy Chili!

This is a recipe that I have held pretty close to me, only because I have dreams of entering it into a chili contest and winning. Ironically, the reason I am finally posting it is because I am entering it into a blogging recipe contest! So, I am keeping my fingers crossed that the chili that I think is the best is also considered the best by other cooks! So, here it is… the secret chili recipe. Enjoy!

Ingredients:

3 Tbsp. olive oil

3 White onions chopped

4 cloves of garlic chopped

1 green pepper chopped

1 poblaño pepper chopped

½ habanero pepper or 1/8 dried ghost pepper chopped (optional)

1 lb. of meatless “crumbles”

30 oz. black beans (canned)

30 oz. dark red kidney beans (canned)

15 oz. light red kidney beans (canned)

28 oz. diced tomatoes (canned)

32 oz. vegetable juice or spicy vegetable juice

3 Tbsp. chili powder

2 Tbsp. cumin

1 Tbsp. garlic powder

2 Bay leaves

1 avocado (optional)

Sour cream (optional)

Chopped onion (optional)

Grated Cheese (optional)

Hot sauce (optional)

Instructions:

1.       Rinse and drain beans. Set aside

2.       In a large stock pot, sauté onions garlic, green pepper,  poblaño, and habanero pepper or dried ghost pepper (if using) in olive oil until fragrant- about 5 minutes

3.       Add the meatless crumbles, beans, tomatoes, vegetable juice, and spices, and simmer for at least one hour, up to eight hours on low heat. Adjust seasonings as needed.

4.       Serve with sliced avocado, grated cheddar, sour cream, chopped onions, and/or hot sauce

Spicy Black Bean Burgers

Ingredients:

• 1 can black beans drained and rinsed
• 1 c. corn (I used canned)
• 2 cloves of garlic chopped
• 8 oz. tempeh crumbled into small pieces
• ½ jalapeño seeds removed, chopped
• 1 egg or 1 Tbsp flaxseed meal (ground raw flaxseed) + 2 1/2 Tbsp water
• 1 ½ Tbsp. adobo sauce
• Approximately 1 c. fine bread crumbs
• 1 tsp. granulated garlic
• Salt and pepper to taste
• 1 Tbsp. oil

Directions:

1.       Pour the drained black beans in a large mixing bowl. Smash half of the beans with a potato masher.

2.       Add corn, garlic, tempeh, jalapeño, adobo sauce, salt, pepper, granulated garlic, egg, and ½ of bread crumbs to the black beans. Mix everything together with your hands until you can form a small ball that will stick together without crumbling. Add breadcrumbs to reach desired consistency. Place mixture in refrigerator and chill for 10 minutes.

3.       Remove mixture from refrigerator and form into patties.

4.       Heat oil over medium/high heat in medium shallow pan. Fry black bean patties until brown on each side. Remove from pan and drain on paper towels. Set aside.

5.       Meanwhile, heat grill to medium heat.

6.       Wrap each patty separately in aluminum foil. Poke small holes in the aluminum foil to allow steam to escape. Place the wrapped patties on heated grill. Grill for 5-7 minutes, flip patties, and grill another 5-7 minutes. Remove from grill. Unwrap patties, place on a bun, and add optional toppings (I melted a slice of cheddar on top of mine, and added ketchup, creole mustard, and pickles!)

7.       Enjoy!

Southwest Scramble (Vegan)

I was really wanting to find something new for breakfast on this rainy Sunday morning, but through all the recipe searches, nothing quite caught my eye. I wanted something starchy, spicy, and loaded with veggies. With my mad craving, I went through my pantry and vegetable bin, and completely cleared out all items that I had not planned on using in any meals this week. Playing with various spices, opening random cans, the dish quickly evolved into a delicious, spicy scramble. This can be modified to whatever you happen to have in your pantry and/or vegetable bin. I think next time I might try sweet potatoes and maybe some tempeh for a harvest scramble... Enjoy!

Ingredients:

3 red potatoes peeled and chopped

2 Tsp. olive oil

1 yellow pepper chopped

1 onion diced

3 cloves of garlic chopped

½ jalapeño chopped

1 can diced tomatoes drained

1 can black beans rinsed and drained

4 oz. spinach

2 tsp. cumin

1 tsp. smoked paprika

1 pinch of red pepper flakes (or to taste)

1 tsp. garlic powder

Salt and pepper
Avocado (optional)

                                                                            

Directions:

1. Toss the potatoes with 1 Tsp. of olive oil in a microwave safe dish. Cover dish and microwave, tossing periodically, on high for 5 minutes or until tender but not mushy. Drain the potatoes in a colander.
2. Heat 1 Tsp. of olive oil in a large pan over medium heat. Add potatoes and cook until they begin to brown, about 8-10 minutes.
3. Turn the heat down to medium low and add yellow pepper and onion. Cook for about 4 minutes.
4. Add the garlic and jalapeño to the pan. Cook for 1 minute.
5. Add the beans, tomatoes, and spices and cook until beans are heated through (approximately 5 minutes).
6. Add the spinach and toss with scramble until the spinach is wilted. Taste and season accordingly.
7.  Put the scramble on plates and top with sliced avocado if desired.

Cheesy Eggplant Parmesan

As the farmer’s market comes to an end, I found myself with a surplus of beautiful eggplant. What better way to use it all up than to make a beautiful eggplant Parmesan! I served this with sautéed spinach and garlic, and it was the perfect meal for a rainy fall evening. If you can’t find provel cheese, it is Ok to just use the mozzarella and Parmesan. Enjoy!

Ingredients:

3-4 medium eggplants sliced ¼ in

1 c. flour

3 eggs

3 c. panko bread crumbs

Spray oil

2 Tbsp. olive oil

2 28 oz. cans whole tomatoes

3 cloves of garlic chopped

1 small onion chopped

2 Tbsp. Italian seasoning (or to taste)

1 Tbsp. oregano (or to taste)

1 Tsp. red pepper flakes (or to taste)

                                           1 Tbsp. basil (or to taste)

                                           1 Tsp. garlic powder

                                           Salt and pepper to taste

                                           Mozzarella, Provel, and Parmesan cheeses

To make the eggplant:

1.       Place the cut eggplant in a colander and sprinkle with salt. Set aside for about 40 minutes

2.       After 40 minutes press the eggplants with a paper towel to remove the salt and moisture.

3.       Preheat oven to 425

4.       Spray two cookie sheets with oil

5.       Put the flour in one bowl, mix the eggs in a second bowl, and the panko in a third bowl. Flour a piece of eggplant, shake off the excess flour and the place in the egg, and lastly coat with the panko. Place the eggplant on oiled cookie sheet. Repeat this process with all of the eggplant until both cookie sheets are full.

6.       Put both cookie sheets in oven and cook for 20 minutes. Flip the eggplant and cook an additional 10 minutes. Remove from oven and set aside.

To make the sauce:

1.       Put the tomatoes in a food processor and blend until smooth

2.       In a deep sauce pan, heat olive oil. Cook onion until translucent. Add the garlic and cook an additional 30 seconds. Add the pureed tomatoes, Italian seasoning, oregano, red pepper flakes, basil, garlic powder, salt, and pepper. Simmer until the sauce has cooked down by half (about 30 minutes). Adjust seasons as needed

To Assemble:

1.       Lightly oil a 9x13 casserole dish

2.       Add a cup of sauce at the bottom of the casserole dish

3.       Place a layer of eggplant on top of the sauce, and then put more sauce on top of the eggplant.

4.       Add the provel, mozzarella, and a sprinkle of parmesan.

5.       Repeat with another layer of eggplant, then sauce, and a final layer of cheese

6.       Place in oven and bake for 15 minutes. Remove from oven and allow to sit for 10 minutes before serving.

Pan Fried "Scallops" with Garlic Aioli Sauce

Oh my goodness, oh my goodness, oh my goodness!!!! I have finally found the elusive king oyster mushroom (I live in a small town in the Midwest). Bloggers, The Chubby Vegetarian, had spoken of this mushroom treat, and how a version of vegetarian scallops could be made. Of course, once I found the mushrooms, I could not find the recipe I was looking for, and I was on my own. Thus, the Happy Heffer's  "scallops!" These were so easy, and my goodness, so amazing. If I would have been by myself, I would have made a second batch and kept eating. They are the "I'm very full, but I am going to keep eating because I don't know when I will have these again" kind of good. Search out those king oyster mushrooms, and enjoy!






Ingredients:
2 King Oyster Mushrooms
2 1/2 Tbsp butter
1 Tbsp garlic infused olive oil
salt
Garlic Aioli (recipe follows)

Directions:
1. Cut mushrooms into 1/2 inch rounds (discard stems)
2. Heat butter and olive oil in large sauce pan over medium high heat
3. Pan fry the mushrooms in olive oil and butter until browned on each side.This took about 8 minutes on each side. If the oil and butter begin to brown, turn down the heat to medium.
4. Remove from heat, and sprinkle the tops of the "scallops" with salt and basil (optional). Serve with lemon and garlic aioli sauce.

Garlic Aioli
Ingredients:
1/2 c. mayonaise
1 clove of garlic smashed and chopped
1 Tbsp. ground coriander
1 Tsp. cumin
 1/2 tsp. paprika
pinch of dried red pepper flakes
salt and pepper to taste
3-4 tsp. of fresh lemon juice

Directions.
1. Mix all of the ingredients together in a small bowl. Cover and let chill for 30 minutes or up to 24 hours

Mushroom and Goat Cheese Hand Pies

As St. Patrick's Day approaches, I wanted to create a hand pie that was meat free and had all of the comforts of a simple street food when you want a snack and not a large meal. Thus, the mushroom and goat cheese hand pie! This was incredibly simple to make, and you can make it more simple by using a food processor to chop your veggies and using store bought pie dough. Also, if you have an infused olive oil, that will add to the flavor, but plain olive oil will work, too. I used a portabella roasted garlic olive oil in this dish. Enjoy!



Ingredients:
16 oz. mushrooms (any variety) chopped
1 medium onion chopped
4 cloves of garlic chopped
2 Tbsp. olive oil
1 Tsp. Dried Thyme
Salt and pepper
2 pie crusts (store bought is fine)
2 oz. plain goat cheese










Directions:
1.) Preheat oven to 375
2.) Heat olive oil in a large pan over high heat. Add mushrooms, onion, garlic, and thyme, and, while stirring occasionally, cook until most of the moisture has evaporated, about 10 minutes. Season with salt and pepper to taste. Set aside to cool.
3.) Line a baking sheet with foil and spray to prevent sticking. Working with one pie crust at a time, cut out  4 in. circles in the pie crust. Do the same with the other pie crust. You should have 6 circles total.
4.) In the center of each circle, place 1-2 Tbsps. of mushroom mixture. Crumble a bit of the goat cheese on top of the mushroom mixture. Fold the dough in half over the mushroom mixture and cheese, and use your fingers to gently press the edges together. Cut a small slit in the top of the pie to let steam escape. Place on prepared pan.
5.) Bake for 20-30 minutes, until the pies are golden brown and cooked through. Let cool for 10 minutes on a baking rack. Serve warm