Delicious Bajiya patties made by the Horn of Africa restaurant that we ate recently were my inspiration for this recipe. I saw from their menu that theirs were made of ground garbanzos and split peas, lightly fried. I had some things I wanted to use up in my refrigerator, also some good cold beer, and a friend coming over… and came up with this oven-baked delicious veggie burger.
2 cans black beans, mostly mashed
2 cloves garlic, minced
1 large shallot, diced
8-10 large leaves fresh basil, finely chopped
1/4 c finely grated carrot
1/2 c cooked quinoa
scant 1/4 c parmesan cheese, or to make vegan roughly ground walnuts
1 egg, or to make vegan 1T ground flax seed mixed with water to egg consistency
1/2 t cumin
1/8-1/4 t salt and black pepper to taste
Preheat oven to 375F, and line baking sheet with parchment paper. Rinse canned beans very well, drain, then mostly lightly mash in a large mixing bowl: leave just enough partial bean chunks to provide for an interesting texture, but not so large chunks as to cause the patties to fall apart when baked. Chop and dice and mix all veggies, then add to the mashed beans with the cooked quinoa, parmesan, and spices. Stir the beaten egg (or in lieu of egg the ground flax seed) into the bean mixture. Batter will be sticky and heavy. Use a 1/4 c scoop, then your palm to form lightly flattened round patties. Bake about 12 minutes, then check the bottoms; flip carefully and bake for another 8-12 minutes or so, until lightly browned both bottom and top, and a toothpick comes out clean. Makes about 8 patties. Cool on baking sheet for 5 minutes. These store well in an airtight container in the fridge for a couple days, also freeze well when separated by wax paper.
Well I’ve got bowls of fresh picked tomatoes, zucchini, and now also several new-to-my-garden varieties of hot peppers ripe and ready to harvest. And it’s still too hot to cook. Well then, I haven’t had a wonderful bowl of gazpacho since I took a trip to Tulum, Mexico many years ago. Looking at my favorite old cookbooks from my young adulthood and early vegetarian cooking years– Moosewood cookbooks by Molly Katzen, The Good Herb by Judith Hurley, The Greens Cook Book– also a quick look online, I found unappealing gazpacho recipes that rely on V-8 or tomato juice. Not for me. I wanted most of my gazpacho ingredients to be fresh from my own vegetable and herb gardens.
Lemon Drop peppers are both spicy hot and citrus tangy, super tasty
My Serrano peppers are ripening too
I used a mix of my varieties of red tomatoes, having devoured most of the tasty Sun Golds– mostly consumed in the garden as I watered
I decided to get out the blender, begin coarse chopping and dicing, creating my own recipe as I chopped. The result was delicious, every bite as wonderful as my happy memories of a meal shared in a Mexican ecological paradise. What follows is all the ingredients and an approximation of their quantities– I didn’t measure much as I worked. This made 4-6 satisfying dinner sized servings.
about 6-8 cups mixed variety of ripe red tomatoes, halved or quartered
1 medium yellow Lemon Drop pepper, including seeds, diced
4-6 leaves fresh basil, diced
about 1/8 cup olive oil
2 T rice wine vinegar
about 3/4 c water, from carafe with mint kept chilled in the fridge
2 T lime juice
1/4 t sea salt, black pepper to taste
cilantro, chopped, for garnish
Using a large cutting board and a blender, coarsely chop tomatoes and place in blender until it’s about half full, and puree til smooth with a half cup of the mint infused water. Transfer to large soup pot. Again fill blender with coarsely chopped tomatoes, the minced garlic, diced basil, diced hot pepper, the olive oil and rice wine vinegar. Pulse until you achieve your desired consistency: some like gazpacho silky smooth, but I like mine with some texture. Transfer to soup pot. Again fill blender with coarsely chopped tomatoes, about 2/3 of your coarsely chopped zucchini and about 1/3 of your coarsely chopped cucumbers, and the lime juice, and pulse to your desired consistency. If necessary, add either some of your previously pureed soup or a little more mint water to have enough fluid initially to allow you to achieve your desired texture. Add to soup pot. Also add to soup pot your minced red onion and celery, the reserved diced zucchini and cucumber, a little sea salt and black pepper, also more lime juice if desired. Chill for at least half a day before tasting and fine tuning the seasonings. Serve chilled with plenty of cilantro garnish.
Having just returned from a lovely spring trip to Paris then Florence, I am enthused by all the incredibly delicious French and Italian food we enjoyed! I’m also eager to see how I could incorporate more of the wonderful ingredients and combinations of flavors in my home cooking.
First up was my determination to source big beautiful Italian Corona beans– so buttery in texture, and seemingly versatile! After I found them locally, of course I wanted fresh basil and garlic with my Corona beans… It’s a wet Spring here in the Pacific NW, so French green beans — haricot verts– were a logical choice too for this bean salad over hardy mixed greens. A bright Tuscan sun yellow pepper, black olives, and red onion rounded out the picture in my mind, with photo here now for posterity. So simple, and so good. (Having enjoyed so much good cheese on our trip, of course I was tempted to garnish this with Pecorino Romano– now in my fridge. I resisted the urge this time, acknowledging it would be tasty.)
1 1/2 cups dried Corona beans
1 lb haricot verts, chopped 1 in long
1 yellow pepper, chopped
1 red onion, thinly sliced
3 cloves garlic, minced
6-8 large leaves fresh basil
1 t fresh lemon thyme, diced
black olives, quartered
fresh ground green pepper to taste
Cull then rinse beans, cover with fresh water and allow to soak for 24 hours. Rinse, cover with fresh water, bring to boil, then simmer uncovered for about 1 1/2-2 hours, until beans are soft. Turn off heat, allow to cool in water. Drain, set aside in casserole dish. Saute garlic for 1 minute in olive oil, then add haricot verts and continue to saute, stirring over medium heat for 2-3 minutes. Add a couple tablespoons of water, cover, reduce heat and simmer until beans are bright green and just slightly softened, about 2-3 minutes. Remove haricot verts to casserole dish. Saute chopped yellow pepper with lemon thyme and basil for about 3 minutes, until bright yellow and slightly soft, add to casserole dish, together with chopped red onion and black olives, stirring all together well. Dress with lemon juice and pulp, a drizzle of olive oil, ground green pepper to taste.
It’s January again, and the gym is rocking full as so many earnestly begin their New Year resolutions to lose weight and live more healthfully. Days are shorter and work seems harder after leisurely time off over Christmas. So friends ask me more often at this time of year, “How do you eat a good fast lunch at work?” and “How do you get a good dinner on the table fast after work and the kid’s team practices?”, as well as the standard “How do you manage to get enough protein not eating meat?” My answers are simple– cook ahead larger batches of simple whole foods with their own natural bright flavors. Keep basic staples in your cupboards and fridge. Include legumes, seeds and nuts in your diet daily. Try new ingredients, in new combos. Eat mostly local foods, in season, but allow yourself to enjoy too the occasional ingredient that may be from afar- or a season afar- if that makes your recipe pop. Enjoy!
After many days of winter root based soups, and potatoes or yams with dark greens combos, now that the sun is out and it’s clear and cold, I wanted something savory and bright…so decided to go to the Mediterranean for a sunny and heart healthy fava bean salad…
16 oz frozen fava beans
1 small yellow onion, diced
1-2 cloves garlic, minced
1 large yellow pepper, chopped
1/2 red pepper, chopped
2 stalks celery, chopped
1 jar artichoke hearts
1/2 cup fresh basil, chopped
3/4 cup bulgur
olive oil and balsamic vinegar
Place bulgur in large casserole dish with lid. Bring 1 1/2 cups water to a boil, then stir into bulgur, cover and let rest for 15 minutes. Drain off any residual water, fluff with fork. Place frozen fava beans into saucepan, cover with water, bring to a boil then turn down heat and simmer for about 5 minutes, until beans feel soft and you can readily peel away the inner skin. Drain, rinse in cold water, then enjoy popping each bean out of its inner skin. Place a couple tablespoons olive oil into a large skillet, then saute the chopped onion until it starts to become translucent. Add garlic, chopped celery and peppers, also peeled fava beans and artichokes (first drain the artichokes, then rinse and drain again); stir all together as the peppers cook just enough to turn bright and begin to soften. Remove from heat. Add finely chopped fresh basil, bulgur, and juice of 1/2 squeezed lemon. Stir all together well, add black pepper to taste, also dress with a little olive oil and balsamic vinegar. Serve warm or room temp for lunch at work, topped with feta cheese. Stores well in refrigerator in a casserole dish with airtight lid for several days.
1 1/2-2 cups fresh basil leaves
1/3 cup parmesean cheese
1/4 – 1/3 cup walnuts
2-3 cloves garlic
1/4 cup olive oil
Peel garlic then drop into running food processor. After garlic has been finely chopped, add walnuts. After walnuts are finely chopped, add basil leaves and parmesean cheese, process until smooth. Lastly add olive oil a little at a time, until pesto is desired consistency. Can be frozen for later use.