Layered Greek Dip with Hummus & Tzatziki Sauce

Layered Greek Dip with Hummus & Tzatziki by Produce with Amy“Variety in your diet is health in your life.”
― Toni Sorenson

One of the reasons that I started this blog in January of 2013 was to challenge myself to come up with new recipes so I could avoid a food rut. Instead of being limited by a plant-based diet, I wanted to branch out and find new ways to incorporate fruit and vegetables and share my ideas with others.

To save both money and time, I am committed to prepping my lunches at home on the weekends. It is the healthiest routine that I have established for myself since I joined Weight Watchers in 2006 and one way that I help keep myself on track. I plan my menu and shopping list on Wednesday or Thursday, shop on Friday night or Saturday after my WW meeting, and prep on Saturday and/or Sunday.

A few weeks ago I found myself not thrilled about the lunches that I was transporting to work. With the cooler weather my salads felt a bit lackluster and I decided to make something that felt a little more special. I contemplated making my Layered Refried Bean and Guacamole Dip recipe, but instead decided to create a new version. I thought that a Greek dip that combined a plant-based tzatziki sauce and hummus would give my lunches a little sparkle.
Layered Greek Dip
Years ago I purchased three cup Pyrex glass containers with lids and I have found them perfect for portion control. I have over a dozen and they have held up well. Pint sized Mason jars would also work for these individual dips.

I made seven individual dips – five for me and two for my husband Mike. I cut up raw vegetables to scoop up the dip.  Mike loved his so much that he ate one straight out of the container with a spoon.

Before I started following a plant based diet, feta cheese was one of my favorites. I really crave feta so I was THRILLED when I discovered Jackie Soban’s blog, Vegan Yak Attack, and her recipe for  Herbed Tofu. I added a bit more vinegar to the recipe and also added dried dill. Because of this recipe I discovered Raw Coconut Vinegar (I bought it at our local food co-op) and I LOVE it. Thank you, Jackie!

Make sure you check out Jackie’s other recipes and follow her on Facebook and other social media. Her meal ideas are phenomenal and she incorporates stunning photography into all her posts. Doesn’t her photo of Herbed Tofu Tomato Salad make you drool? Trust me, you need some of this herbed tofu in your life.


LAYERED GREEK DIP WITH HUMMUS & TZATZIKI SAUCE

Layer the following in your containers. You can decide how much of each ingredient you want to add. I added 1/4 cup of hummus into each dish and divided the tzatziki sauce up between the seven containers.

*Note – next time I will add a little more hummus and less of the tzatziki sauce as the tofu based sour cream was very rich. 

*Hummus (recipe to follow. Store bought would work as well)
* Tzatziki sauce
(recipe to follow)
*Chopped romaine lettuce
(amount depends on how much you want to use. I used approximately three cups)
*Chopped green bell pepper
(I used one medium pepper)
*Chopped kalamata olives (I used approximately 1 cup)
*1 pint of halved grape tomatoes
*Pepperoncini peppers
(I used a couple of Tablespoons per individual dip)
*Vegan Yack Attack’s Herbed Tofu (I used half of her recipe divided between the dips)
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Layered Greek Dip by Produce with Amy

My Vitamix blender is one of my favorite kitchen tools.

My Vitamix blender is one of my favorite kitchen tools.

 

 

HUMMUS
*2 cups of cooked garbanzo beans
*1/8 cup of tahini
*1/8 cup of extra virgin olive oil
*1 clove of garlic
*Cumin to taste (I used close to a teaspoon)
*Salt to taste
(You can add a little water to blend)

 

 

Seeding the cucumbers by running a spoon down the middle will keep the sauce from getting runny.

Seeding the cucumbers by running a spoon down the middle will keep the sauce from getting runny.

TZATZIKI SAUCE

*2 seeded and finely chopped cucumbers
*1 container of Tofutti Dairy Free Sour Cream 12 ounces (if you eat dairy you could substitute plain fat-free Greek yogurt. I recommend the Greek Gods brand)
*1/4 cup of fresh chopped dill
(could substitute a couple teaspoons of dried)
*1/4 cup of finely chopped onion
*1 clove of finely minced garlic
*1 Tablespoon of lemon juice
*1 Tablespoon of Worcestershire sauce (Vegan recipe)
*Salt and pepper to taste

Make sure that you cut up a lot of raw veggies for dipping. I used carrots, cucumbers, celery, and colored bell peppers. Pita chips, tortilla chips, and pretzels would also be great for dipping.

Printable recipe: LAYERED GREEK DIP WITH HUMMUS & TZATZIKI SAUCE

Pin it HERE

The dip stayed fresh throughout the week and was exactly what I hoped it would be. I know that it sounds like a lot of work, but trust me, it is worth it when you taste how fantastic it is. I plan on making a large platter of this dip to bring to my mom’s house for Christmas. The ingredients for this dip also make a wonderful wrap.

If you are like me, variety truly is the spice of life and rotating my meal choices keeps me reaching for healthy food. Thank you for stopping by and make sure you check out all my other recipes. I love being able to share my passion for healthy cooking with you!

Athena, the sweetest little photo bomber.

Athena, the sweetest little photo bomber.

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Zucchini Noodles with Lemon, Capers, Tomato, and Dill


Zucchini Noodles with Lemon, Capers, Tomato, & Dill by Produce with Amy

“You can’t use up creativity. The more you use, the more you have.”
― Maya Angelou

Last week I proclaimed that perhaps my husband Mike and I needed an intervention because we were obsessed with zucchini noodles. At least it is a healthy addiction. We love them raw, lightly sautéed and topped with marinara sauce, mixed with my bruschetta topping (future post), tossed with pesto, and simmered in soup. The combinations are endless. Summer is the perfect time to experiment with different zucchini noodle combinations because I have fresh herbs in my garden which really enhances the taste of sauces and other dishes.

I purchased my spiralizer from Amazon and have had it for a year now. Even though I am a food blogger, I am not a huge fan of kitchen gadgets but a spiralizer is an exception. I wash the zucchini and leave the peel on and within less than a minute I have piles of 0 Point Plus zucchini noodles.  They are a healthy substitute to pasta and if you try them, I bet you will be hooked! You can even mix in a small amount of whole wheat spaghetti if you so desire.

The recipe that I am sharing today is unbelievably quick to make and delicious. My husband and I are both of Finnish heritage and we LOVE dill.

Produce with Amy

DillZUCCHINI NOODLES WITH LEMON, CAPERS, TOMATO, & DILL

*3 ribs of chopped celery
*2 small chopped tomatoes
*2 Tablespoons of capers
*1 medium spiralized zucchini
*1 small chopped onion
*1 large minced clove of garlic
*1 lemon (juice and zest)
*1 Tablespoon cooking oil of choice (I used coconut)
*1/4 cup vegetable broth (white wine would also work well)
*Kalamata olives (I was out but I will be adding them next time)
*Fresh chopped dill (to taste. I added approximately 3/4 cup)

Sautee the onion, garlic, and celery in the oil for a couple of minutes. Add the vegetable Lightly Sauteebroth, tomatoes, lemon juice and zest, capers, olives, and simmer for a couple of minutes. Add the zucchini and cook for a couple of minutes tossing the noodles in the sauce the whole time. I like the noodles Al dente and make sure that I do not over cook them or they will get mushy.

Printable Recipe: ZUCCHINI NOODLES WITH LEMON, CAPERS, TOMATO, & DILL

Pin it HERE.

 

Zucchini Noodles, with Lemon,  Capers, Tomato, and Dill

I hope that you enjoy this recipe and if you do try it, let me know what you think. You may be interested in these other zucchini noodle recipes:

 Raw Zucchini Noodles with Lemon Basil Pesto

Zucchini Noodle Soup

It is not too late for you to join me in the Summer Green Smoothie Challenge. Today is day #6 but you can jump in anytime. Thank you for stopping by my blog and I hope that you are having a healthy and happy August. I promise to keep the recipes coming!

 

Raw Zucchini Noodles with Lemon Basil Pesto

 

Raw Zucchini Noodles with Lemon Basil Pesto by Produce with Amy

“…we opened
two halves
of a miracle,
congealed acid
trickled
from the hemispheres
of a star,
the most intense liqueur
of nature,
unique, vivid,
concentrated…
-Pablo Neruda Ode to a Lemon

If you are like me, the mere thought of both lemon and basil can make your mouth water. Coming in second to taste – is their fragrance. I have always been enamored with the scent of basil and in the summer I make sure to plant many packets of basil seeds in my container garden. I have always said that I could bathe in water perfumed with the bruised leaves of basil (and maybe I have).

Pesto by Produce with Amy

Pesto is one of my favorite flavors and I love to freeze it for a taste of summer when the temperatures outside plunge and I need a mood enhancer. Trust me, pesto has the power to transport one to a beautiful July afternoon.

The pesto recipe that I am sharing today is not a traditional pesto recipe since it does not incorporate pine nuts or parmesan cheese. While I love the addition of pine nuts,

I buy raw nuts in the bulk section of our local co-op. However, I also purchase raw nuts from Target.

I buy raw nuts in the bulk section of our local co-op. However, I also purchase raw nuts from Target.

I did not have them on hand and most of my recipes are assembled by what is in the house. Since raw nuts are one of my protein and pantry staples – I used a raw nut mix that I purchase at Target. Our local food co-op has an incredible selection of raw nuts in the bulk section but they are currently out of my price range. The nuts provide a protein boost and I love the smooth and buttery flavor they give the pesto (trust me…you will not miss the cheese).

I bought a Paderno World Cuisine Spiralizer last summer and I knew that I would love raw zucchini noodles. For years I have enjoyed making summer salads out of thinly sliced zucchini (shingled and layered on a plate) and sprinkled with extra virgin olive oil, leeks or onion, lemon juice, and fresh herbs. It was a technique that I had learned from the Food Network after watching Tyler Florence make a similar salad. He explained that you should let the zucchini sit so the acids in the lemon juice soften and “cook” the squash.

The spiralizer makes easy work of processing the zucchini and I suggest letting the salad rest at least an hour before eating. It does taste better the longer the ingredients marry so it is the perfect dish to make for a gathering.

When I made this recipe last week my husband and I ate the zucchini noodles as they are pictured but normally I add in extra produce. Some of my favorite additions are tomatoes (fresh or sun-dried), colored bell peppers,  spinach, mushrooms, olives, and even roasted or boiled red or Yukon gold potatoes (the potatoes are incredible when they are folded into the cold zucchini noodles when they are still hot. When they are warm the potatoes really absorb the pesto).

 

PestoRAW ZUCCHINI NOODLES WITH LEMON BASIL PESTO

  • 3 small zucchini spiralized
  • Fresh basil (approximately 1 cup…loosely packed. I used a combination of sweet basil and lemon basil that I have in my garden)
  • 1/4 cup of raw nuts 
  • 1 large clove of garlic
  • 1 Tablespoon of fresh chives (optional. In the summer since I have chives in my garden I add them to everything)
  • Juice and zest of one lemon (if you are using bottled lemon juice – 1/4 – 1/2 cup depending on how tart you like the pesto)
  • 1/8 – 1/4 cup of extra virgin olive oil (I do not add the oil to my pesto but instead add oil to the top of the dish before serving for portion control)
  • Salt and pepper to taste

Add the basil, nuts, garlic, chives, lemon juice and zest, and salt and pepper to a blender and blend until smooth.

I added approximately 3/4 of the pesto to the spiralized zucchini and let it sit for a couple hours in the refrigerator. I let the bowl sit out for 20-30 minutes before serving since I like this dish closer to room temperature. The remaining pesto I will use for dinner this week.

Raw Zucchini Noodles with Pesto

Printable recipe: RAW ZUCCHINI NOODLES WITH LEMON BASIL PESTO

Pin the zucchini HERE.

These raw zucchini noodles with pesto would make a great layer for a jar salad and they make a great salad bed (in place of or with greens) or as an accompaniment to your favorite grilled items. I love to top mine with a giant grilled portabella mushroom cap or vegetable kebobs.

Raw Zucchini Pesto Noodles

If you are interested in other zucchini noodle recipes make sure you check out my Zucchini Noodle Soup.

Scarlet Salads in a Jar with Cherry Chipotle VinaigretteI also love to spiralize raw beets to use in salads, check out my Scarlet Salad recipe.

Please make sure to stop by my Facebook Page and give it a “like” and sign up for email updates of my posts. Follow me on Pinterest, Tumblr, Instagram, and Twitter.

I hope that you enjoy this simple pesto recipe and I would love to hear back from you if you try it. In the next couple days be on the lookout for my favorite cold savory green soup recipe and shortly I will be sharing printable recipes and a shopping list for an August Green Smoothie Challenge. I thought that a green smoothie a day would be a great way to celebrate summer fruit and produce  and I hope that you will join me!
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Mushroom Stroganoff ~ Healthy, Plant-Based, Comfort Food

Plant-Based Mushroom Stroganoff by Produce with Amy“Doing what you love is the cornerstone of having abundance in your life.”
~ Wayne Dyer

It is only Tuesday of spring break and this is my fifth blog post. It feels great to catch up on posting the recipes that I have been creating and have not had time to share. Looking back I can see that I need to celebrate that in spite of a hectic schedule, I still have been making it a priority to eat healthy. In the past when I got busy I would often neglect meal planning and grocery shopping and that is no longer the case. One of the healthiest routines that I established when I joined Weight Watchers in 2006 was meal planning and cooking in bulk on the weekends. The extra time that I take to prepare meals guarantees that Mike and I always have healthy food on hand and it saves precious time during the week (and it is easier on our pocketbook since we do not rely on takeout).

It would be an understatement to say that it has been a long winter. Ultimately, with dreary cold weather comes the desire for comfort food. Unfortunately, comfort food does not always translate into healthy food. Add into the equation that I try to maintain a plant-based diet and things get even more challenging. Living in a rural area I do not have access to a lot of plant-based cheeses or dairy substitutes (which is probably a good thing since many are heavily processed) so I have to get creative with the comfort food that I consume since I strive to eat whole non-processed food.

I find that mushrooms make a great meat substitute and I love their texture in a variety of meals. A few weeks ago I decided that I wanted to make a Mushroom Stroganoff and decided to puree roasted cauliflower as the base. I came up with this idea after creating a recipe for Roasted Cauliflower Soup with Sweet Potatoes and Carrots. In fact, I used the same roasted cauliflower recipe as I did with the soup and I think that the seasonings added a depth of flavor to the stroganoff. I froze a few portions of stroganoff in individual servings.  I had one tonight with a side of broccoli and tomatoes and it tasted just as fresh as the day that I made it.
Mushroom Stroganoff Over Mashed Potatoes with a Side of Broccoli and Tomatoes by Produce with Amy

ROASTED CAULIFLOWER

Roasted CauliflowerCut one large head of cauliflower into florets and drizzle with the following mixture:

*2 Tablespoons coconut oil
*2 Tablespoons of tamari (soy sauce would also work)
*I Tablespoon Dijon mustard
*1 Tablespoon minced garlic
*1 teaspoon cumin

Roast the cauliflower for 60 minutes at 350 (I flipped the cauliflower at 30 minutes).
Or roast  450 for 30-45 minutes.

MUSHROOM STROGANOFF

  • 1 head of roasted cauliflowerMushroom Stroganoff
  • 2-3 cups of vegetable stock
  • 16 ounces of mushrooms 
  • 1 cup of chopped celery
  • 1 cup of chopped onion
  • 3 cloves of minced garlic
  • 1/2 cup of chopped parsley
  • 1/4 cup of lemon juice
  • Salt & pepper to taste
  • 1 Tablespoon of coconut oil (or cooking oil of choice)

Saute the celery, onion, garlic, and mushrooms until soft in the coconut oil (15 minutes on low heat). Puree the cauliflower until smooth in a blender with a cup of the vegetable broth (add more if needed) and pour the puree into the sautéed mixture. Add the lemon juice, parsley, salt and pepper to taste. Add more vegetable broth if needed for desired consistency and heat until flavors marry (20-30 minutes). Serve over mashed potatoes, rice, pasta, spaghetti squash, or steamed vegetables.

Optional ingredients that you could add to flavor the stroganoff would be red wine (to saute the mushrooms) and before serving you could stir in a plant-based sour cream or yogurt.

Printable recipe: Mushroom Stroganoff

Mushroom Stroganoff by Produce with Amy

Cauliflower makes a wonderful, healthy, and neutral tasting thickening agent in recipes and if I was served this dish I would not be able to guess that cauliflower was its base. However, at the same time, the roasted cauliflower recipe is so delicious that you may want to roast two heads so you can eat one as it is.

If you try this recipe or any of my others, please let me know. Stop by my facebook page, give it a like, and post a photo of your creation. I would love to hear from you. Thank you for joining me in the journey to eat more fruit and vegetables. I love being part of healthy on-line community. Together we can thrive and embrace a healthy lifestyle.

 

 

 

 

Veggie Burgers ~ A Versatile Staple, Unprocessed and Fresh From Your Own Kitchen

Sweet Potato and White Bean PattiesMy dream is to become a farmer. Just a Bohemian guy pulling up his own sweet potatoes for dinner.
~Lenny Kravitz

This weekend I have decided to double-up on my blog posts since I did not get one posted last weekend. The feedback that I am getting on my reflections and recipes is really satisfying and I love that I am able to help others maximize a healthy lifestyle. I am hoping to keep up the momentum and continue sharing weekly. Not only do I love hearing from friends, family (and even strangers) about how they find my posts useful, but I must also mention that I have lost 7.2 pounds since the new year. Writing Produce keeps my health goals front and center and connected to a plant-based meal plan.  Once summer comes, I am really looking forward to increasing my weekly posts. I tend to get a bit depressed in the summer when I am off work (especially the first month) so I am hoping that Produce will help give me a purpose and help me manage my time more wisely. Thank you to all that have been following along. I am really grateful for your feedback and interest.

In the past couple months I have received multiple messages from my former high school students, friends, and family who are trying Green Smoothies for the first time. It is so exciting to hear how hesitation to blend and drink spinach has now become a daily routine. To anyone that is just starting out with Green Smoothies, I highly recommend that you add a frozen banana to each smoothie. Many of my Weight Watchers friends agree that a banana is essential to give the smoothie sweetness and make it creamy. Each week I buy three to four bunches of bananas. In addition to the banana that I toss into our green smoothies, Mike and I each eat a banana during the day. The rest I peel, break in half, and freeze when they get ripe. I like to freeze the bananas in a glass bowl but if I do not have much room in my freezer I use a bag. I have a Vitamix blender so I do not have a difficult time blending up the large banana pieces. If your blender struggles a bit with frozen fruit you might want to cut the banana into smaller segments.

I bought these bananas last week and today they are ready to freeze for this week's smoothies. A daily green smoothie means never having to throw out bananas again!

I bought these bananas last week and today they are ready to freeze for this week’s smoothies. A daily green smoothie means never having to throw out bananas again! (It also means not having to eat countless loaves of banana bread)

Green smoothies are not the only way that Mike and I consume our produce. A few years ago when I gave up meat, I found that Veggie Burgers were a staple that are essential to keep on hand. They are a versatile and quick meal ingredient and a great protein source. My favorite way to eat them is open-faced on a slice of toasted bread with all my favorite burger condiments piled on top (fried onions, my mom’s unbelievable dill pickles, ketchup, mustard, lettuce, and tomato). I serve veggie burger patties to Mike for breakfast in place of sausage and we also use them to top a salad. There are many different varieties on most supermarket freezer shelves but one look at the ingredient list makes me shudder. It has been one of my goals to find recipes for delicious and nutritious veggie burgers that I can make in my own kitchen. While I have yet to find a veggie burger recipe that stays as intact as a store bought version, that is okay. After all, I imagine that the mass manufactured veggie burgers are held together with some sort of heavily processed food additive substance that is better left out of my body. There are more serious things to worry about instead of a crumbly veggie patty. That is why forks (and fingers) were created. 

If you have to purchase a store bought veggie burger, I recommend this brand.

If you have to purchase a store bought veggie burger, I recommend this brand.

If I do buy ready made veggie burgers at the supermarket I try to buy the Amy’s brand. I can find them locally at Econo Foods and at the Marquette Food Co-op. They are quite tasty and more natural than others that I have found but they do contain soy which I try to consume in limited quantities.

Recently I stumbled across an incredible blog called Healthy. Happy. Life. (The Lunchbox Bunch) that features 100% vegan recipes. I contacted the blog’s creator, Kathy Patalsky, and she gave me permission to share a couple of her recipes that I recently tried and wanted to share with my friends and fellow health enthusiasts. Kathy says this about her recipes, “…my vegan recipes are not just for vegans – they are for everyone. I love vegan newbies or those just experimenting with vegan recipes. Adding even a few plant-based meals a week to your diet is a great place to start.” I cannot agree with Kathy more.

Saturday at my Weight Watchers meeting I found myself telling my group again that vegetarian and vegan cookbooks/blogs are a great resource to search for meal ideas. This week’s topic was fueling our bodies and our activity with WW Power Foods. During our meeting times together, so many of us share how we feel much more satisfied when we include protein rich foods into meals and snacks. Since vegetarians and vegans are experts at making sure their protein needs are being met, I always suggest seeking out these recipes for protein sources. The recipes can always be adapted and meat or cheese can be added for picky spouses or children. Though, I always suggest tricking them and serving up the recipes exactly as they are.

Four weeks ago, I pinned one of Kathy’s recipes to my Pinterest Account and last week I finally was able to try her amazing recipe for Sweet Potato Veggie Burgers with Avocado. I must say that it was the avocado that really caught my eye and this recipe is a keeper. Seriously, is there any food more perfect than avocado? I could probably eat cardboard if it had a smear of avocado on it! 😉

For Kathy’s recipe, I used two 19 ounce cans of cannellini beans and two sweet potatoes. Since the oven was already on for another meal, I simply peeled the potatoes and wrapped them in foil and baked for approximately 30 minute at 400 degrees. The potatoes were soft and malleable and helped all the other ingredients stick together without having to use an egg.

Sweet Potato and White Bean Patties

  • 2 cans drained cannellini white beans (I normally like to cook my own beans from dried to be more economical but I did buy canned beans for this recipe. Dried beans are easy to cook in a crockpot or on the stove and they can be prepared in bulk and frozen)
  • 2 cups of baked sweet potato (my 2 potatoes rendered slightly more)
  • 2 Tbsp tahini (Tahini is a common ingredient for hummus and is made from ground sesame seeds. It also is a flavorful ingredient for salad dressings. It can be found in most supermarkets in either the health food sections or sometimes in the olive or salad dressing aisle. If you cannot find it ask an employee for help because it is a wonderful ingredient to keep on hand).
  • 2 tsp maple or agave syrup (I used maple syrup)
  • 1 tsp Greek seasoning  (Kathy recommends: lemon pepper seasoning, Cajun seasoning, or your favorite spice) I would imagine the cinnamon or nutmeg would also be a fantastic accompaniment to the sweet potatoes.
  • 1/4 cup wheat flour
  • Optional ~ scoop of nutritional yeast (I added 2 tablespoons. Nutritional yeast can often be found in the health food sections of the grocery store and it has a “cheese-like” taste. One of my WW members suggested using nutritional yeast to top popcorn and I also enjoy it on steamed vegetables) Kathy also recommends a few dashes of cayenne and black pepper and salt to taste. I added the pepper, salt, and some smoked paprika to the avocado that I put on top.
  • One cup of Panko Crumbs (you could also make your own)
  • Avocado, Dijon, and romaine lettuce to dress the buns or you can substitute your favorite condiments. However, I HIGHLY recommend the avocado and Dijon mustard because the flavor combination is unbelievable.


Directions:

  • Add drained beans to mixing bowl. Mash beans (I used a fork)
  • Place peeled baked sweet potato in the bowl and mash into the beans.
  • Fold in seasoning and flour. The mixture should be soft, moist, and easily form a patty. (This process is a bit messy but the final product is well worth the effort)
  • Coat patty with Panko (I put the crumbs on a plate and pressed them into the top and bottom of the patty)I also pre-measured out 8 equal amounts of the mixture so I would have even patties.Kathy recommends frying the patties in safflower oil. I did try to fry a couple in coconut oil and while they were tasty they did crumble and fall apart. The others I decided to put on a cookie sheet and baked at 350 for approximately 30 minutes. They turned out perfectly and really held their structure.
    Oven ready sweet potato patties

    Oven ready sweet potato and white bean patties

    Trust me, they are as delicious as they look!

    Trust me, they are as delicious as they look!

    This burger is too pretty for a bun!

    This burger is too pretty for a bun!

    Add a pickle, a side of tomatoes. A leaf of romaine, avocado, onion, Dijon mustard and you have a recipe for mouth watering goodness. You can serve without or without a bun. I like to serve on a slice of Ezekiel bread toasted.

    Add a pickle, a side of tomatoes. A leaf of romaine, avocado, onion, Dijon mustard and you have a recipe for mouth watering goodness. You can serve without or without a bun. I like to serve on a slice of Ezekiel bread toasted.

We ended up eating all of the Sweet Potato Veggie burgers this week. They kept well in the refrigerator for a few days and to prepare I simply put them under the broiler. Next time I will make a double batch and vacuum seal and freeze. I will try to freeze some that are already baked and freeze a few that are not baked to see which method works best. They would also keep for a few days “uncooked” in the refrigerator and baked for each meal. I thought of doing this but did not want to turn on the oven for just a couple veggie burgers. The broiler did the trick since they were already baked. Next time I would probably bake them for a little less time because I had to cover the top with foil since the patty was already quite brown and I did not want it to burn. I did take one to work and reheated in the microwave which made the veggie burger a little soggy.

For my fellow Weight Watchers, when I ran the recipe through the Recipe Builder on eTools, each patty ended up coming in at 6 PP. (That is without any bun or avocado)

I thank Kathy for her recipe. The tahini was a brilliant addition and it made me think that the next time I whip up a batch of hummus that I am going to add in some baked sweet potato. You can find Kathy’s original recipe for her veggie burgers here

Last July I did find another veggie burger recipe that is pleasing. The original recipe belonged to Guy Fieri on Food Network.

I changed up a few ingredients and was very pleased with the results. They have a nice texture and I have even made them quinoa in place of the oats. On the Food Network website someone suggested serving with salsa, tomato, cheese, lettuce, and sour cream (that it could even be served in a tortilla). I did the same with some Daiya crumbles and vegan sour cream. I  jazzed them up with extra jalapeno and a drizzle of hot sauce.

To get the patties to stick together I added olive oil, a couple Tablespoons of water, and ran them through the blender (I do not have a food processor). Ovo-lacto vegetarians could add an egg or two to the mixture to hold the patties together. I used a 1/2 cup measuring cup for portion control and the recipe rendered 5 patties at 7 PP each.

Black Bean Veggie Burgers

  • 1 oz oil (to sautee vegetables) and 2 teaspoons to add to the mixture.
  • 3 Tbsp uncooked onion
  • 2 Tbsp uncooked bell pepper
  • 1 tsp jalapeño pepper
  • 5 olives
  • 4 oz cooked garbanzo beans
  • 4 oz cooked white beans
  • 8 oz cooked black beans
  •  1/2 tsp paprika
  •  1/2 tsp chili powder
  •  1 tsp dried oregano
  •  1 Tbsp fresh parsley
  •  1/2 tsp crushed red pepper flakes
  •  1/2 tsp ground cumin
  •  1/4 tsp ground sage
  • 1 1/2 Tbsp minced garlic
  •  1/2 tsp celery Salt
  • 4 oz uncooked oatmeal

Instructions

  • In a medium saute pan over medium heat, add oil and all vegetables except beans. Saute until translucent. Remove and cool.
  • Add veggies to beans and mix thoroughly.
  • Add all dry ingredients. Thoroughly mix all ingredients and form patties, cover and refrigerate for 30 minute. In pan cook patties 2 to 3 minutes per side. They can be baked as well.

I kept quite a few of the patties in the refrigerator and cooked them  fresh for each meal. They also do freeze well. 

While Mike does eat meat and dairy, he is very open to vegetarian and vegan options. Here is the photo of a  breakfast that I made for him in September using the black bean recipe that I shared. For those that are interested in plant-based meals but have family members that are not quite on board (Yet) there are ways you make adaptations without having to create separate meals. The veggie burger is a perfect example.

Mike's feast which was fit for a vegetarian king!  Crustless quiche with mushroom, asparagus, potato, caramelized onion and garlic, fresh basil, and cheese. Ezekiel bread and homemade black bean veggie burger patty topped with guacamole brimming with garden tomatoes and cilantro and salsa.

Mike’s feast which was fit for a vegetarian king! Crustless quiche with mushroom, asparagus, potato, caramelized onion and garlic, fresh basil, and cheese. Ezekiel bread and homemade black bean veggie burger patty topped with guacamole brimming with garden tomatoes and cilantro and salsa.

I hope that you found these recipes helpful. Let me know if you try them and what you think. I would love to hear about your favorite veggie burger recipe.

Thank you to Kathy Patalsky for her remarkable and compassionate vegan options. I highly suggest that you bookmark her blog and also like The Lunchbox Bunch on facebook. Your taste-buds and your waistline will thank you. Have a great week that is productive and full of fruit and vegetables