Greek Style Quinoa Black Bean Burger

Quite often when one thinks of having a Burger - it's usually fast food,

 and after eating it - not very satisfying at all.

  Well here is a healthier version for you, dress it up to your tastes,

 add some oven fries and a side salad and voila!

When you are hungry the thought of biting into a nice hearty burger is so enticing my family

can't wait to dig in.  I recently came across a recipe for a Quinoa Burger (Body & Soul) that

sounded delicious.  This is my adaptation of their recipe.  I had made some Sourdough Maneesh (pita pockets) the day before so this burger was perfect to stuff the pocket with.  I also made up some Avocado/Yogurt Dressing that I drizzled over the burger.   It was very filling, and so very satisfying.

 

 

Greek Style Quinoa Black Bean Burger

Greek Style Quinoa Black Bean Burger Recipe

 

 

 Yield Serves 5

Ingredients

1/2 cup rinsed quinoa

1 medium carrot, cut in large chunks

6 scallions, thinly sliced

2 cloves garlic

1 can (540 ml) black beans, drained and rinsed

1/4 cup soda cracker crumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

1 teaspoon ground oregano

1/2 teaspoon ground basil

Coarse salt

Ground pepper

1/4 cup feta cheese, crumbled

pepperoncini peppers (chopped fine) optional

2 tablespoons olive oil

In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover and reduce heat to low.

Cook until liquid is absorbed, about 12-14 minutes; set aside.







In a food processor, pulse carrot and garlic cloves until finely chopped.

Add cooked quinoa, half the scallions, beans, cracker crumbs,

egg, cumin, oregano and basil, 1 teaspoon salt, and 1/4 teaspoon pepper;

pulse until combined but still slightly chunky. Fold in the feta cheese.

Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking).

If too soft, refrigerate 10 minutes to firm.

In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through,

 8 to 10 minutes per side.

Serve on a bun, pita pocket or just as is along side some steamed veggies - top with cheese sauce or salsa.  Enjoy!

 

My Quinoa Black Bean Burger is served in a Sourdough Maneesh Pocket,

 topped with an Avocado/Yogurt  Dressing.

 

 

'Be gentle and compassionate with those around you.

 Mother Nature opens millions of flowers every day without forcing the buds.

 Let this be a reminder not to be forceful with those around you, but to simply give them enough light and love, and an opportunity to grow naturally.
Ultimately, how far you go in life depends on your willingness to be helpful to the young, respectful to the aged, tender with the hurt, supportive of the striving, and tolerant of those who are weaker or stronger than the majority.

 Because we wear many hats throughout the course of our lives, and at some point in your life you will have been all of these people.'



Hamburgerless Soup

Soup is such a comfort food on a cool Winter day.  The idea for this soup came from a recipe my friend Anne shared with me.  She is a wonderful cook and shared a recipe for Hamburger Soup that she makes.  I adapted this recipe for a Vegetarian diet by substituting a hearty brown mushroom for the ground beef.  Mushrooms are full of nutrients including B Vitamins, Niacin, Riboflavin, Selenium, Copper, Potassium, Vitamin D, Protein and more.  I grew up foraging for wild mushrooms a great memory, great exercise and wonderful family times together.  Try this soup, the recipe makes a nice big pot and it freezes well, it gets better as it sits - great to have on hand on those busy days.

 

Hamburgerless Soup

 

The ingredients you will need.

The mushrooms and vegetables all diced finely, ready for browning.

The mushrooms and onions are browned before the rest of the ingredients are added.

All ingredients are in the stockpot and will be simmered for about 2 hours.

 

 

 

So rich and thick and hearty, add a slice of bread.  Serve with some cheese and you have a meal.

The mushrooms are meaty and full of vitamins and minerals and protein too.

Enjoy!

 

HAMBURGERLESS SOUP RECIPE

 

2 Tablespoons butter

3 Tablespoons oil

 4 cups of  finely chopped brown mushrooms (approximately 2 dozen brown mushrooms)

1 medium onion, chopped fine

1- 28 ounce can chopped tomatoes

2 cups water

1 carton (900 ml) vegetable broth

1 can  condensed tomato soup

3 carrots chopped, fine

3 stalk celery, chopped fine

1 bay leaf

2 cloves garlic, minced

1/2 teaspoon dried thyme

8 Tablespoons pearl barley

parsley, chopped fine

 

In a large stockpot sautè mushrooms in the butter and oil until mushrooms are browned.

Add onions and garlic and continue to sautè for 3 more minutes

.  Add the rest of the ingredients and simmer, covered for about 2 hours.

Remove the bay leaf.

Garnish with the freshly chopped parsley.

Enjoy.

 

Time decides who you meet in your life. Your Heart decides who you want in your life.

And Your Behavior decides who will stay in your life.

 

 

 

 



Whole Wheat Sourdough Pasta and Ravioli

Pasta, a staple in every home, is a great choice for many quick and healthy meals.

My sourdough starter is doing very, very well as I have been using and feeding it often.

I came across a recipe for Sourdough Noodles that sounded very interesting,

 they were made with  Whole Wheat flour and with Sourdough starter.

  I am not really a fan of  store bought whole wheat pasta neither is my family. 

Too 'grainy' tasting but after trying this recipe I think we have a hit!

It has the benefit of being made from whole wheat flour/whole grain flour

and contains sourdough starter, both are good for you and your , diet.

I hope you try this for you and your family. 

 

WHOLE WHEAT SOURDOUGH PASTA/RAVIOLI 

 

Whole Wheat Sourdough Ravioli

 

The ingredients you will need.

Ingredients all mixed and kneaded together and covered.

Let sit 8 hours or overnight.  It will have doubled in size.

Rolled out pasta ready for the pasta cutter

Some of the dough cut and ready to be dried.

This bowl of noodles has been dried in the oven at 350 degrees for 5 minutes.

Sheets of whole wheat sourdough pasta ready to be made  into Ravioli.

 

This batch of noodles is being 'air dried'.  Testing to see if there is a difference in flavour.

Whole wheat sourdough pasta sheets now topped with a cheese filling.

After brushing the edges and center with an egg wash I added a top sheet of pasta.

With my fingers I pressed and 'sealed' all the edges.

 



I cut the ravioli into individual squares. Shapes are up to you.

Dusting with a bit of flour so they don't stick to the cookie sheet.

I covered them and put into the fridge until dinner time when I will cook them up fresh!

 



The whole wheat sourdough ravioli has been boiled for 2-3 minutes.

I added a homemade mushroom/tomato sauce layered in between pouches of cheese stuffed ravioli.

Little 'pillows of heaven'  ready for tasting.



 

 

Dinner of Whole wheat Sourdough Ravioli filled with Ricotta cheese, garlic, green onion
and some herb cream cheese mixture.  A nice green salad and some garlic bread.  Yum!

Whole wheat Sourdough Pasta Recipe

 

As another great use for the never-ending sourdough starter,

 these rustic noodles are thick, chewy, and delicious.

If you prefer your noodles less rustic, feel free to use a pasta machine.

This is great to put together the night before for the next day’s lunch or dinner.

Ingredients

 1 cup sourdough starter

3 cups whole wheat flour

6 egg yolks

 
Pour the sourdough starter into a mixing bowl.

Add the egg yolks and mix until combined. 

Add the whole wheat flour 1 cup at a time until all is incorporated.

Mix thoroughly until the mixture forms a ball.

(I dropped it onto the counter and kneaded together for about 2-3 minutes)

Cover.     Let sit for 8 hours or overnight.

The next day.....

       Place ball on counter and roll it out very, very thin.

(this is where I took out my pasta machine)

Trim the edges to make a rectangle.

    Slice the noodles in whatever shapes you please.

 
These can be left on the counter to dry

 or boiled immediately to serve with dinner.

I baked some of the pasta I made in a 350 oven for 5 minutes.

This dries it nicely and then it can be kept in a cool place until ready to be used.

 

'A bird sitting on a tree is never afraid of the branch breaking,

because her trust is not on the branch but on it's own wings.

Always believe in yourself.

Seitan/Wheat Cutlets........ deliciously 'Home made'

SEITAN or WHEAT CUTLETS, a wonderful way to add extra protein to your dishes.

 

I had never heard of Seitan until 7 or 8 years ago when my son Rick told me about it.  Rick worked for Green Cuisine in their tofu factory in Victoria BC.  He kept raving about this product, how delicious it was and I asked him to buy me some to try.  What a hit!  We, the whole family loved it, the flavour, the texture, the versatility.  What we didn't like was the price!

I decided that I was going to learn how to make this myself and started my 'research'. 

I have made Seitan/Wheat Cutlets many times now and can't keep it in my fridge or freezer.

Seitan - What is it?

Definition: Although it is made from wheat, seitan has little in common with flour or bread. Also called “wheat meat”, “wheat gluten” or simply “gluten”, seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. Seitan is also high in protein, making it a popular protein source for vegetarians. Asian restaurants often use seitan as a vegetarian mock meat, and seitan is also the base for several commercially available products such as Tofurky deli slices. 

Seitan can be prepared by hand using either whole wheat flour or vital wheat gluten and is made by rinsing away the starch in the wheat, leaving a high-protein gluten behind. Although not as common as tofu, seitan is quickly gaining popularity, particularly in vegetarian restaurants, due to its ability to take on the texture and flavor of meat. Prepared seitan can be found in the refrigerated section of most health food stores or make a batch at home. 'taken from 'about.com'

Seitan/Wheat Cutlets ready for the meal.

 

The ingredients you will need for the Seitan/Wheat Cutlets

 

After all ingredients are mixed together, kneaded -

the 'dough' is sliced and waiting to be dropped into the

broth and cooked.

The ingredients for the cooking Broth.

All the Seitan 'dough' has been sliced and dropped into the simmering broth.

The Seitan swells as it simmers, smelling delicious too!

  

The Seitan has been simmered for 30 minutes and then drained.

Ready to be incorporated into a meal by adding to stir fry,

stew, burger.  Flavour with BBQ sauce, grill, saute in some olive oil or butter.

The options are endless.  Enjoy.

 

SEITAN/WHEAT CUTLET RECIPE

 

Seitan Dough:

Makes about 2lbs, or 10 servings

2 Tablespoons reduced-sodium soy sauce

2 1/4 cups vital wheat gluten

1/2 teaspoon baking powder

 

Broth:

2 vegetable bullion cubes

2 Tablespoons reduced-sodium soy sauce

3-4 slices fresh ginger

(you can add other 'flavors' to the broth by adding in your favorite herbs, spices)

For Dough

Combine the soy sauce with 1 cup water in a small mixing bowl.  Place

the gluten flour and baking powder in a medium mixing bowl and stir together.

Gradually add the liquid to form a stiff dough (this will stiffen quickly), stirring with

a spoon at first, then working together with your hands.

Turn out onto floured counter and knead 30 times,

 then return to the bowl and cover with a clean cloth and let it rest for 15 minutes.

 

Meanwhile bring 10 cups of water to a simmer in a large soup pot. Add the bullion and ginger.

Divide the dough into two pieces and shape and pull into long,

 narrow loaves the shape of miniature French loaves.

With a sharp, serrated knife cut each section of dough crosswise into approximately 1/2 inch sections.

When the water comes to a simmer, drop each slice in gently.

Continue adding to simmering broth until all dough is done.

Simmer gently and steadily for 30 minutes. Drain but save the stock to use in soups or other purposes (it's delicious).  Seitan is ready to use in recipes calling for Seitan or 'meat'.

'recipe adapted from vegkitchen'

Enjoy!

 

'Time decides who you meet in our life.

 Your Heart decides who you want in your life.

And your behaviour decides who will stay in your life.'