Edamame Veggie Burger

Edamame Veggie Burger

http://www.foodnetwork.com/recipes/food-network-kitchens/edamame-veggie-burger-recipe/index.html

Total Time:

1 hr 30 min

Prep

30 min

Cook

1 hr 0 min

Yield:

8 garden burgers

Level:

Easy

Cook's note: Mirin is a Japanese sweet rice wine available in Asian and specialty food stores.

Ingredients

• 1/4 cup millet
• 1/2 cup cold water
• 2 1/4 teaspoons kosher salt, plus more as needed
• 1 medium carrot
• 1 large red radish
• 2 tablespoons finely grated, peeled, fresh ginger
• 1/2 clove garlic, minced
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons mirin (See Cook's Note.)
• 1/8 teaspoon Asian chili paste, such as Sri Racha sauce
• 1 pound frozen blanched, peeled edamame (soybeans), thawed
• 1 1/2 cups panko (Japanese-style bread crumbs)
• 2 large egg whites, beaten
• Vegetable oil, for brushing

Directions

Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.

Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.

Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice,mirin, and chili paste and stir to combine.

Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.

When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.

Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.

Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or Sauteed.)

Serving suggestions: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled naan-style bread

Served on whole wheat tortillas instead of burger buns. I like it with a little sauce too! (pesto, spicy, ketchup... whatever is on hand!(

Tofu & Asparagus

During Cooking Club last week, I decided to expose our students to tofu in a gentle way: Sloppy Tofu Joe's--something that hides the tofu taste/texture. The kids liked them and I LOVED them! I also got some left over joe-mix and tofu (since we didn't have as many students there as I'd expected.) I made a mix of asparagus/tofu/rhubarb that was definitely an experiment. 

Roasted Asparagus with Rhubarb Vinegar

http://www.foodnetwork.com/recipes/claire-robinson/roasted-asparagus-with-rhubarb-vinegar-recipe/index.html

Total Time:

40 min

Prep

10 min

Cook

30 min

Yield:

4 to 6 servings

Level:

Easy

Ingredients

• 2 bunches fresh asparagus, about 2 pounds, trimmed
• 2 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly cracked black pepper
• 1 small shallot, sliced
• 3 stalks rhubarb, chopped
• 1/2 cup white balsamic vinegar

Directions

Preheat the oven to 400 degrees F.

Arrange the asparagus on a rimmed baking sheet, in a single layer, and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, to taste, and roll the stalks around to coat evenly. Transfer the pan to the oven and roast, shaking the pan several times to turn the asparagus, until the tips are browned and crisp, 15 to 20 minutes.

Meanwhile, heat the remaining 1 tablespoon of oil in a saucepan over medium heat. Add the shallots and cook until softened, 3 to 4 minutes. Add the rhubarb and cook an additional 2 to 3 minutes. Stir in the vinegar and simmer until the rhubarb is broken down but not mushy and the flavors are infused, 10 to 12 minutes. Strain the mixture through a fine mesh strainer into a small saucepan. Bring the mixture to a simmer over medium-low heat and simmer until thick and syrupy, about 5 minutes.

To serve, arrange the asparagus on a large platter, drizzle with the rhubarb vinegar and season with salt and pepper, to taste.

Roasted asparagus!!

Asparagus with tofu/rhubarb mixture over brown rice!

And here's the recipe we used for Cooking Club (sorry no pics!):

Sloppy Tofu Joe’s
http://allrecipes.com/Recipe/Sloppy-Tofu/Detail.aspx

Ingredients

• 1 (12 ounce) package extra firm tofu
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup green bell pepper, chopped
• 1 1/2 cups ketchup
• 2 tablespoons white sugar--use brown sugar
• 3 tablespoons prepared yellow mustard
• 3 tablespoons distilled white vinegar
• salt to taste
• 4 whole wheat hamburger buns, split and toasted

Directions

1. Place the block of tofu onto a plate, then place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, the drain off and discard the accumulated liquid.
2. Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. Cut the block of tofu down the middle, then widthwise into 1/4 inch thick squares. Arrange on the prepared baking sheet.
4. Bake in the preheated oven for 6 minutes, the turn the pieces over, and continue baking 5 minutes more. Remove the baking sheet from the oven, and allow to cool. Once the tofu is cool enough to handle, cut into 1/4 inch dice.
5. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion and green pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the diced tofu, ketchup, sugar, mustard, and vinegar; season to taste with salt. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Serve on the whole wheat hamburger buns.

Mango and Avocado Salad

Mango, Avocado and Black Bean Salad with Lime Dressing

 http://www.wholefoodsmarket.com/recipes/2170

Serves 6

Tropical flavors of mango and citrus complement black beans in this colorful salad.

Ingredients

2 ripe but firm avocados, halved, peeled and cubed
3 tablespoons lime juice, divided
2 ripe but firm mangoes, peeled and cubed
1 jalapeño, stemmed, seeded and finely chopped
1 teaspoon grated lime zest
2 tablespoons chopped cilantro, plus more for garnish
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
1 (15-ounce) can no-salt-added black beans, rinsed and drained

Method

Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl. Add mango and jalapeño and gently toss to combine. Set aside.

Whisk together remaining 2 tablespoons lime juice, zest, cilantro, salt, pepper and sugar in a large bowl. Whisk in oil until thoroughly combined to make a thick dressing. Add avocado mixture and black beans and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.

Nutrition

Per serving: 240 calories (130 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 210mg sodium, 27g total carbohydrate (8g dietary fiber, 11g sugar), 5g protein

Bulgur with Peas

BULGUR WITH PEAS AND MINT 

(I used rye berries instead of bulgur for something new since the store didn't have any bulgur available!)

http://www.wholefoodsmarket.com/recipes/2529

Serves 4

This fresh-flavored side dish makes a flavorful complement to simple pan-seared lamb chops.

Ingredients

1 cup uncooked bulgur wheat
1 1/2 cups boiling water
1 small clove garlic, finely chopped
2 cups lightly packed mint leaves (from about 1 bunch), chopped
1 cup lightly packed parsley leaves, chopped
1 cup fresh or frozen and thawed peas
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon fine sea salt

Method

In a large bowl, combine bulgur and water, cover and set aside until water is absorbed, about 30 minutes.

Cooked rye berries!

Add garlic, parsley, peas, zest, juice, oil and salt and toss until combined. Serve cold or at room temperature.

Nutrition

Per serving (about 8oz/232g-wt.): 210 calories (40 from fat), 4.5g total fat, .5g saturated fat, 0mg cholesterol, 370mg sodium, 37g total carbohydrate (12g dietary fiber, 2g sugar), 8g protein

Coconut Butternut Squash Soup

BUTTERNUT SQUASH AND COCONUT SOUP 

http://www.wholefoodsmarket.com/recipes/357

Serves 4 to 6

Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp. For a shortcut, look for peeled and cubed butternut squash in the produce department. Serve over rice or noodles if you like.

Ingredients

2 teaspoons canola oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1 teaspoon red curry paste, more to taste
2 teaspoons light brown sugar
1/2 teaspoon sea salt
1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
2 cups low-sodium gluten-free chicken broth
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1/4 cup shredded coconut, toasted (optional)
Lime wedges

Method

Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.

Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.

Delicious soup!!

Nutrition

Per serving (About 17oz/476g-wt.): 250 calories (60 from fat), 7g total fat, 3.5g saturated fat, 23g protein, 26g total carbohydrate (6g dietary fiber, 7g sugar), 175mg cholesterol, 480mg sodium

Grilled Veggie Tostadas

GRILLED VEGGIE TOSTADAS WITH FRESH SALSA

http://www.wholefoodsmarket.com/recipes/1831

Serves 6

Grilling brings out the natural flavor and sweetness of zucchini, yellow squash, red bell pepper, eggplant and onion in these savory tostadas. Grill whole wheat tortillas for a crispy base and top with fresh salsa, sliced avocado and a squeeze of lime.

Ingredients

(1 pound tomatoes, seeded and diced
1/3 cup finely chopped cilantro
2 tablespoons lime juice
1 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 jalapeño pepper, stemmed, seeded and finely chopped) --used Gazpacho leftovers!
1/4 cup extra virgin olive oil, plus more for brushing tortillas
2 teaspoons chili powder
4 cloves garlic, finely chopped
2 green bell peppers, cored, seeded, and cut into thick strips
2 yellow squash, cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut crosswise into 1/4-inch thick rounds
1 large yellow onion, thickly sliced
6 (6-inch) whole wheat tortillas
1 ripe avocado, peeled, pitted and thinly sliced
Lime wedges for garnish

Method

Put tomatoes, cilantro, lime juice, 1/4 teaspoon salt, black pepper and jalapeños into a medium bowl and toss to combine. Cover and chill.

Preheat grill to medium heat. In a large bowl, mix together oil, chili powder, remaining 1/2 teaspoon salt and garlic. Add peppers, squash, zucchini, eggplant and onion and toss to coat.

Working in batches, grill vegetables, flipping halfway through, until tender, 5 to 8 minutes total. Transfer to a platter as done. Lightly brush both sides of tortillas with olive oil and grill, flipping once, until just crisp and lightly charred on both sides, about 3 minutes total.

I just sautted veggies since I don't have a grill.

Veggies in pink light! :)

Place one tortilla on each of six plates and top with vegetables, salsa and avocados. Garnish with lime wedges and serve.

All the fixins!

Nutrition

Per serving (about 19oz/549g-wt.): 380 calories (160 from fat), 18g total fat, 2g saturated fat, 0mg cholesterol, 490mg sodium, 47g total carbohydrate (12g dietary fiber, 12g sugar), 10g protein 

Black eyed Peas and Bananas

BLACK-EYED PEAS AND TOMATOES WITH SAUTEED BANANAS

http://www.wholefoodsmarket.com/recipes/2983

Serves 4

Inspired by the dish Red-Red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains. Sauteéd bananas are a great substitute and the flavor combination, while unusual, is tasty and balanced. This recipe was inspired by Whole Planet Foundation microcredit clients.

Ingredients

1 tablespoon expeller-pressed canola oil
1 onion, thinly sliced
1 clove garlic, finely chopped
1/2 teaspoon grated fresh ginger
1/8 teaspoon cayenne pepper
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can black-eyed peas, rinsed and drained
1/4 teaspoon sea salt
1 tablespoon butter
2 firm bananas, halved lengthwise and cut into chunks

Method

Heat oil in a large high-sided skillet over medium heat. Add onion and cook about 10 minutes or until golden and tender, stirring frequently. Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt.

Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add bananas and cook about 5 minutes or until browned on both sides, gently flipping halfway through cooking.

Serve alongside black-eyed peas in a shallow bowl.  (I added polenta to the dish too!)

Nutrition

Per serving: 270 calories (70 from fat), 8g total fat, 2.5g saturated fat, 10mg cholesterol, 730mg sodium, 47g total carbohydrate (9g dietary fiber, 11g sugar), 9g protein

Gazpacho!

Spanish Tomato and Cucumber Gazpacho

We made this recipe in our After School Program in the Cooking Club. The kids weren't too excited about it, but then again I remember not being too excited about gazpacho when I first heard about it in high school Spanish class. That just meant more left overs for David and me! Here is some of our soup in a plastic bag (I know you'll love my professional presentation here :)

http://www.wholefoodsmarket.com/recipes/432

Serves 4 to 6

Gazpacho is a chilled Spanish soup that is best made in late summer when tomatoes are at their juiciest. Our version is creamy and bright red-orange. Serve ice cold.

Ingredients: x3

2 to 3 pounds ripe tomatoes, roughly chopped--7 pounds tomatoes
4 to 6 cloves garlic--15 cloves garlic=1 head
1 large cucumber, peeled, seeded and roughly chopped--3 cucumbers
1 mild green chile pepper, seeded and roughly chopped--3 mild green chile peppers
1 red bell pepper, cored, seeded and roughly chopped--3 red bell peppers
1 small yellow onion, roughly chopped--3 yellow onions
3 tablespoons red wine or sherry vinegar--9 T red wine vinegar
1/3 to 1/2 cup extra virgin olive oil--1 cup extra virgin olive oil
Salt to taste

Method
Put tomatoes, garlic, cucumbers, chiles, red bell peppers, and onions into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain puree through a medium sieve, discarding peels and seeds.

Place half of the strained puree back into the food processor, add vinegar, and puree again. With food processor still running, drizzle in the oil. (This will turn the soup slightly orange.) Return to bowl with remaining puree, stir well and season with salt. Cover and chill thoroughly, then ladle into bowls and serve topped with bread.

Big Beautiful Salad

Big Beautiful Salad with Lemon-Miso Dressing

http://www.wholefoodsmarket.com/recipes/3021

Serves 8

A fabulous offering for a crowd. You can make both the salad and dressing up to 8 hours ahead but wait until just before serving to toss the two together.

Ingredients

4 ounces (about 8 cups) mixed baby lettuces
1/2 small head radicchio, chopped
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
1 1/2 cups cooked and cooled wheat berries or barley
1 bunch radishes, whole, halved or quartered
1 cucumber, thinly sliced
3 tablespoons lemon juice
3 tablespoons apple juice
3 tablespoons white miso paste
1 shallot, finely chopped

Method

In a very large bowl, combine lettuce, radicchio, garbanzos, wheat berries, radishes and cucumber. In a small bowl, whisk together lemon juice, apple juice, miso, shallot and 1 tablespoon water. Drizzle dressing over the salad and toss.

Nutrition

Per serving: 100 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 20g total carbohydrate (4g dietary fiber, 3g sugar), 4g protein