Recipes

California Black Bean Burgers

California Black Bean Burgers

5 sandwiches
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Equipment

  • skillet 10-inch
  • Bowl
  • Food processor

Ingredients

Instructions

  • Place beans in food processor or blender.
  • Cover; process until slightly mashed.
  • Remove from food processor to bowl; stir in chiles, bread crumbs and egg.
  • Shape mixture into 5 patties, each about 1⁄2 inch thick.
  • Coat each patty with cornmeal.
  • In 10-inch skillet, heat oil over medium heat.
  • Add patties; cook 10 to 15 minutes, turning once, until crisp and thoroughly cooked on both sides.
  • Spread bottom halves of buns with mayonnaise.
  • Top with lettuce, patties and salsa.
  • Cover with top halves of buns.

Notes & Wine Advice

Coating the patties with cornmeal gives them a delicious crispy coating. If the seasoned black beans aren’t available, use unseasoned black beans and add one teaspoon chili powder.

Nutrition values

Calories: 400 kcal
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Course; Burgers / Sandwiches
Cuisine; American
Diets; Vegetarian

Wild Rice–Pecan Burgers

Wild Rice–Pecan Burgers

4 servings (2 burgers each)
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Equipment

  • skillet 10-inch
  • medium bowl

Ingredients

Instructions

  • Cook wild rice in water as directed on package.
  • In medium bowl, mix rice and remaining ingredients except oil.
  • In 10-inch skillet, heat oil over medium heat.
  • Scoop wild rice mixture by 1⁄3 cupfuls into skillet; flatten to 1⁄2-inch thickness.
  • Cook about 3 minutes on each side or until light brown.
  • Remove patties from skillet; cover to keep warm while cooking remaining patties.
  • *To toast pecans, sprinkle in ungreased heavy skillet.
  • Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Notes & Wine Advice

These “burgers” are deliciously chewy with a toasted pecan crunch. We tested them in the fall and found they’re really good on sandwich buns with cranberry sauce. Try serving them at Thanksgiving for those not eating turkey.
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Course; Burgers / Nuts / Rice
Diets; Vegetarian

Italian Veggie Sliders

Italian Veggie Sliders

6 servings (2 sandwiches each)
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Equipment

  • Saucepan 2-quart
  • nonstick skillet 10-inch

Ingredients

  • 1 1 ⁄2 cups water
  • 1 ⁄2 cup dried red lentils sorted, rinsed
  • 1 ⁄2 cup uncooked instant brown rice
  • 3 ⁄4 teaspoon salt
  • 3 tablespoons olive or vegetable oil
  • 1 ⁄2 chopped onion 1 medium
  • 1 ⁄2 cup finely chopped mushrooms
  • 1 ⁄2 cup chopped red bell pepper
  • 2 cloves garlic finely chopped
  • 1 ⁄4 cup finely shredded Parmesan cheese
  • 1 ⁄4 cup plain bread crumbs
  • 1 teaspoon Italian seasoning
  • 1 ⁄2 teaspoon pepper
  • 1 egg slightly beaten
  • 12 small burger buns about 21⁄2 inches in diameter, split
  • 1 ⁄4 cup garlic and herb mayonnaise or garlic aioli
  • 1 ⁄3 cup packed baby spinach leaves

Instructions

  • In 2-quart saucepan, heat water, lentils, rice and salt to boiling.
  • Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until lentils are tender but hold their shape and all water is absorbed.
  • Spoon into large bowl; cool 15 minutes.
  • Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat.
  • Stir in onion, mushrooms, bell pepper and garlic; cook and stir 3 to 4 minutes or until vegetables are tender.
  • Add onion mixture to lentils and rice.
  • Stir in cheese, bread crumbs, Italian seasoning, pepper and egg just until blended.
  • Wipe skillet clean with paper towel.
  • In same skillet, heat 1 tablespoon of the oil over medium heat.
  • Shape lentil mixture into 6 (21⁄2-inch) patties, using about 2 rounded tablespoons for each; place in skillet.
  • Cook 6 to 8 minutes, turning once, until golden brown.
  • Repeat with remaining tablespoon oil and the lentil mixture, making 6 more patties.
  • Place patties on bottom halves of buns.
  • Top each with 1 teaspoon mayonnaise and a few spinach leaves.
  • Cover with top halves of buns.

Notes & Wine Advice

If the lentil mixture is sticky, coat your hands with additional bread crumbs when shaping the patties.

Nutrition values

Calories: 380 kcal
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Course; Sandwiches
Diets; Vegetarian

Falafel Sandwiches with Yogurt Sauce

Falafel Sandwiches with Yogurt Sauce

8 sandwiches
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Equipment

  • Saucepan 1-quart
  • nonstick skillet 10-inch
  • Food processor

Ingredients

  • SANDWICHES
  • 3 ⁄4 cup water
  • 1 ⁄4 cup uncooked bulgur
  • 1 can 15 oz garbanzo beans, drained, rinsed
  • 1 ⁄4 cup chopped fresh cilantro
  • 1 ⁄4 cup sliced green onions 4 medium
  • 1 tablespoon all-purpose flour
  • 3 tablespoons water
  • 2 teaspoons ground cumin
  • 3 ⁄4 teaspoon baking powder
  • 1 ⁄2 teaspoon salt
  • 2 cloves garlic finely chopped
  • 2 tablespoons vegetable oil
  • 4 pita pocket breads (6 inch), cut in half to form pockets
  • 8 slices tomato
  • 16 slices cucumber
  • SAUCE
  • 1 cup plain fat-free yogurt from 2-lb container
  • 2 tablespoons chopped fresh mint leaves
  • 1 ⁄4 teaspoon ground cumin

Instructions

  • In 1-quart saucepan, heat 3⁄4 cup water to boiling.
  • Stir in bulgur.
  • Remove from heat; cover and let stand 30 minutes or until tender.
  • Drain; set aside.
  • Meanwhile, in food processor, combine beans, cilantro, onions, flour, 3 tablespoons water, the cumin, baking powder, salt and garlic.
  • Process with on/off pulses 10 times or until well blended and coarsely chopped (mixture will be wet).
  • Spoon mixture into large bowl.
  • Stir bulgur into bean mixture.
  • Divide mixture into 8 equal portions, about 1⁄4 cup each; shape each portion into 1⁄4-inch-thick oval-shaped patty.
  • In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat.
  • Place 4 patties in skillet; cook 8 minutes, turning once, until golden brown.
  • Transfer patties to platter; cover with foil to keep warm.
  • Repeat with remaining tablespoon oil and 4 patties.
  • Meanwhile, stir together sauce ingredients.
  • Spread 2 tablespoons sauce in each pita pocket.
  • Fill each with tomato slices, cucumber slices and falafel patty.

Notes & Wine Advice

Patties can be baked at 400°F for 20 minutes on a greased cookie sheet, turning once, but they won’t have the crisp crust that comes from cooking on the stovetop. The patties can also be served in regular burger buns.

Nutrition values

Calories: 240 kcal
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Course; Sandwiches
Diets; Vegetarian

Samosa Patties with Mint Relish

Samosa Patties with Mint Relish

4 servings (1 patty and 2 teaspoons relish each)
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Equipment

  • Saucepan 2-quart
  • nonstick skillet 10-inch

Ingredients

PATTIES

RELISH

  • ½ cup loosely packed mint leaves finely chopped
  • ¼ cup loosely packed cilantro finely chopped
  • 1 serrano chile seeded, finely chopped
  • 3 tablespoons lime juice
  • ½ teaspoon salt

Instructions

  • Cut potatoes into 2-inch pieces.
  • Place potatoes in 2-quart saucepan; add enough water just to cover potatoes.
  • Heat to boiling.
  • Reduce heat; cover and simmer 20 minutes or just until tender.
  • Drain.
  • Mash potatoes slightly with potato masher, leaving potatoes slightly lumpy; set aside.
  • Meanwhile, in small bowl, mix relish ingredients; set aside.
  • In 10-inch nonstick skillet, melt butter over medium heat.
  • Add onion, gingerroot and 1 chile; cook and stir about 6 minutes or until onion is tender.
  • Stir in peas, cashews, garam masala and 1⁄2 teaspoon salt; cook until thoroughly heated.
  • Stir onion mixture into potato mixture until well combined.
  • Stir in egg white to bind ingredients together.
  • Shape mixture into 4 patties, about 3⁄4 inch thick.
  • Wipe skillet clean with paper towels.
  • In same skillet, heat oil over medium heat.
  • Add patties; cook 10 minutes, turning once, until golden brown on each side.
  • Serve patties with relish.

Notes & Wine Advice

These flavorful patties are hearty enough to stand alone without the need for buns. If you prefer them as a sandwich, burger buns work well.

Nutrition values

Calories: 230 kcal
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Course; Casserole
Diets; Low Fat / Vegetarian

Fajita Pot Pie

Fajita Pot Pie

4 servings
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Equipment

  • skillet 10-inch
  • small microwavable plate
  • oven

Ingredients

  • 4 frozen grilled chicken-style soy-protein patties
  • 1 teaspoon vegetable oil
  • 1 ⁄2 medium bell pepper cut into 1⁄2-inch strips
  • 13 ⁄4 cups chunky-style salsa
  • 1 ⁄4 cup water
  • 1 cup Original Bisquick® mix
  • 1 ⁄3 cup shredded Monterey Jack cheese 11⁄3 oz
  • 1 ⁄2 cup milk

Instructions

  • Heat oven to 400°F.
  • On small microwavable plate, microwave patties on High 30 to 45 seconds or until slightly thawed.
  • Cut patties into cubes to make about 2 cups; set aside.
  • In 10-inch skillet, heat oil over medium heat.
  • Add bell pepper; cook, stirring occasionally, until crisp-tender, about 2 minutes.
  • Stir in patty cubes, salsa and water.
  • Cook 1 to 2 minutes, stirring occasionally, until bubbly.
  • Pour into ungreased 11⁄2-quart casserole; set aside.
  • In small bowl, stir remaining ingredients with fork until blended.
  • Pour over patty mixture; carefully spread almost to edge of casserole.
  • Bake uncovered about 30 minutes or until light golden brown.
  • If desired, with squeezable ketchup, write a message on top.

Notes & Wine Advice

Frozen grilled chicken-style soy-protein patties offer a very tasty “chicken” patty option without breading.

Nutrition values

Calories: 300 kcal
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Course; Meat substitutes / Pie
Diets; Vegetarian

Easy Spinach Pie

Easy Spinach Pie

4 servings
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Equipment

  • Pie plate 9-inch
  • skillet 12-inch
  • oven
  • Small bowl

Ingredients

Instructions

  • Heat oven to 350°F.
  • Grease 9-inch pie plate with shortening.
  • In 12-inch skillet, melt butter over medium heat.
  • Add spinach and bell pepper; cook about 5 minutes, stirring occasionally, until spinach is wilted and bell pepper is crisp-tender.
  • In small bowl, beat remaining ingredients except cheese with whisk until smooth.
  • Pour over vegetables in skillet; stir to mix.
  • Pour into pie plate.
  • Bake uncovered about 30 minutes or until center is set.
  • Sprinkle with cheese.
  • Serve immediately.

Notes & Wine Advice

This pie is somewhere between a spinach soufflé and crustless quiche. It makes a good main dish for casual entertaining. Serve it with your favorite pasta sauce or cheese sauce and add a salad of fresh orange and red onion slices sprinkled with toasted almonds.

Nutrition values

Calories: 180 kcal
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Course; Nuts / Pie
Diets; Vegetarian

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

6 servings
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Equipment

  • nonstick skillet 10-inch

Ingredients

Instructions

  • In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling.
  • Reduce heat to low; cover and simmer about 15 minutes or until carrot is tender.
  • In 2-quart saucepan, heat water, milk, butter and salt to boiling.
  • Remove from heat.
  • Stir in mashed potato mix just until moistened.
  • Let stand about 30 seconds or until liquid is absorbed.
  • Whip mashed potatoes with fork until fluffy.
  • Spoon mashed potatoes onto bean mixture around edge of skillet.
  • Cover; simmer 5 minutes.
  • Sprinkle with cheese and chives before serving.

Notes & Wine Advice

Leftover mashed potatoes, instant mashed potatoes or refrigerated, prepared mashed potatoes are all quick options for topping this hearty vegetable and bean pie.

Nutrition values

Calories: 340 kcal
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Course; Pie
Diets; Vegetarian

Chicken Alfredo Pot Pie

Chicken Alfredo Pot Pie

6 servings
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Equipment

  • 3-quart saucepan
  • microwavable plate
  • oven

Ingredients

  • 1 can 11 oz refrigerated original breadsticks
  • 4 frozen grilled chicken-style soy-protein patties
  • 1 ⁄3 cup milk
  • 1 jar 16 oz Alfredo pasta sauce
  • 1 bag 1 lb frozen broccoli, cauliflower and carrots, thawed, drained
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning

Instructions

  • Heat oven to 375°F.
  • Unroll dough; separate at perforations into 12 breadsticks.
  • Set aside.
  • On small microwavable plate, microwave patties on High 30 to 45 seconds or until slightly thawed.
  • Cut patties into cubes to make about 2 cups.
  • In 3-quart saucepan, mix patty cubes, milk, pasta sauce and vegetables.
  • Heat to boiling, stirring occasionally.
  • Spoon into ungreased 13×9-inch (3-quart) glass baking dish.
  • Twist each breadstick; arrange crosswise over hot patties mixture, gently stretching strips if necessary to fit.
  • Sprinkle with cheese and Italian seasoning.

Notes & Wine Advice

The pasta sauce mixture needs to be good and hot before spooning it into the baking dish so the breadsticks will bake through.
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Course; Pie
Diets; Vegetarian

Portabella and Vegetable Pot Pie

Portabella and Vegetable Pot Pie

6 servings
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Equipment

  • medium bowl

Ingredients

  • 1 1 ⁄3 cups all-purpose flour
  • 1 ⁄2 teaspoon salt
  • 1 ⁄4 teaspoon dried thyme leaves
  • 1 ⁄3 cup vegetable oil
  • 2 tablespoons cold water
  • 1 tablespoon butter or margarine
  • 8 oz baby portabella mushrooms each cut into quarters (31⁄2 cups)
  • 1 1 ⁄2 cups half-and-half
  • 1 package 1.6 oz garlic herb sauce mix
  • 1 bag 12 oz frozen mixed vegetables, thawed
  • 1 teaspoon half-and-half

Instructions

  • In medium bowl, mix flour, salt, thyme and oil until all flour is moistened.
  • Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
  • Gather pastry into a ball.
  • Place pastry between 2 sheets of waxed paper.
  • With rolling pin, roll into 81⁄2-inch round; set aside, covered with towel.
  • Heat oven to 425°F.
  • In 12-inch skillet, melt butter over medium-high heat.
  • Add mushrooms; cook 5 to 7 minutes, stirring frequently, until mushrooms are tender.
  • Stir in 11⁄2 cups half-and-half and the sauce mix.
  • Heat to boiling over medium-high heat, stirring constantly.
  • Stir in vegetables.
  • Cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
  • Spoon vegetable mixture into ungreased 91⁄2-inch deep-dish pie plate.
  • Remove top waxed paper from crust; cut about 1-inch hole in center of crust.
  • Carefully invert crust over filling; remove remaining waxed paper.
  • Cut small slits in several places in crust.
  • Brush crust with 1 teaspoon half-and-half.
  • Bake 25 to 30 minutes or until crust is golden brown.
  • Let stand 10 minutes before cutting.

Notes & Wine Advice

Why a pie crust made with oil? While it’s a bit more fragile to work with than a traditional shortening crust, and although it’s not flaky, it’s very, very tender.

Nutrition values

Calories: 390 kcal
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Course; Pie
Diets; Vegetarian