The guys at Sorted Food create a burger with butter beans, mushrooms, onions, lemon zest, thyme and garlic. After they saute the onions, mushrooms and garlic, they add it in a blender with butter beans and bread crumbs, fresh parsley, an egg and lemon zest. They form their burgers, coat them with flour, and fry them in a little oil. Continue reading
Category Archives: Lunch
Southwest Veggie Burgers by Chad Sarno with Whole Foods Market
Chad makes these healthy burgers with black beans, brown rice, roasted bell pepper, fresh tomato, carrot, green onions, sweet potato, nutritional yeast, cumin, chili powder, hot pepper sauce, and garlic. He uses the pre-cooked sweet potato as a binder in this recipe. He mixes all these ingredients together, and places the mixture in the refrigerator for a little while to firm it up. Then, he forms his burgers and places them in the oven. He builds his burgers on a whole wheat bun, with guacamole, lettuce, tomato, red onion, and cilantro. He serves it with baked “sweet potato fries”. This is a delicious and very healthy alternative to a traditional hamburger made with meat. Try it and Enjoy. Continue reading
Hearty Lentil Loaf by Chef AJ and Dr. Matt
Do you like meatloaf for dinner or on a sandwich? Chef AJ shows how to make a very healthy alternative to a traditional meatloaf. She only needs a food processor and an oven. However, she did use a coffee grinder to create a powder from sun dried tomatoes packaged without oil, which she uses as a seasoning. This recipe includes healthy grains and legumes, no salt, and no oil. She uses oats instead of an egg to act as a binder. It gets better after is sits for a day. So, it can be a good make ahead dish. Enjoy. Continue reading
Grilled Vegetable Focaccia Sandwich by Maithily Kale
Maithily demonstrates how to make a delicious sandwich with grilled vegetables and crunchy focaccia bread. The main ingredients are bell peppers, eggplant and zucchini which she marinades with olive oil and spices. She assembles the grilled vegetables with grated cheese on focaccia bread, and toasts it in a panini grill. This is a great sandwich for lunch or cut in smaller sections as an appetizer. For those who wish to make it a vegan sandwich, simply use non dairy cheese. Enjoy. Continue reading
Fettuccine Alfredo by Jon (Vegan Zombie)
Here is an Alfredo recipe that does not include any animal products. Jon demonstrates his version by creating a mixture of sauteed mushrooms, onions, garlic, capers, scallions, and tofu. He creates his Alfredo sauce starting with a roux made with olive oil, and flour to which he adds Almond milk and some of his sauteed vegetables and scallions. He tosses his Alfredo sauce with vegan fettuccine pasta, tops it with some of his sauteed mushroom, onion, capers and tofu mixture, and fresh scallions. Try this recipe with a good salad, and some wine. Enjoy. Continue reading
Roasted Vegetables with Pasta by Bob McD (Member Cook on AllRecipes.com)
This is a very simple recipe tossing roasted vegetables with pasta. It’s easy to make and healthy. It’s ingredients include tomato, red bell peppers, roasted garlic, mushrooms, asparagus, fresh rosemary, fresh oregano, olive oil, parmesan cheese, fettuccine pasta, and tapenade. Serve this dish with hard crusty bread and a salad. If you wish, you can substitute a vegan alternative for the parmesan cheese. And, you could add or substitute different healthy vegetables. Enjoy. Continue reading
Quinoa Stuffed Peppers with Eggplant & Mint by Rachel Ray
Rachael shows how easy it is to cook quinoa. She uses vegetable stock instead of water to cook the quinoa. She then adds it to sauteed vegetables, and stuffs roasted red peppers with the mixture. This recipe is very easy to make, and can be made ahead for use later in the week. Like Rachael says, it is “delicious and super nutritious.” Enjoy. Continue reading
Vegan Fish and Chips by Candice Hutchings
Candice uses eggplant as an alternative for fish in this recipe. She uses a marinade of kelp granules, garlic powder, and lemon juice to make the eggplant taste more like fish rather than simply battered eggplant. After the eggplant is marinated and coated with a similarly seasoned beer batter, Candice fries it. She serves it with french fried potatoes and a vegan tarter sauce. If you wish to reduce calories and the oil from frying, you could bake the fish and potatoes instead of frying them. I’ll bet Candice’s technique for making eggplant taste like fish could be used to replace fish in other recipes. This looks good. Continue reading
Vegan Fried Chicken by Roberto Martin
Roberto shows how to use store bought vegan chicken substitutes to create a delicious meal with the texture and taste of real fried chicken. An interesting step in this recipe is when Roberto wraps the seitan and soy based chicken substitute with rice paper to simulate chicken skin. Those, who wish to avoid the excess calories and fat from the frying process, could bake their chicken substitutes with a technique shown here and here. As side dishes, he uses coleslaw and collard greens with tempeh bacon. This is a flavorful dish that will certainly satisfy meat lovers. Continue reading
Lighter Eggplant Parmesan by Sarah Carey
Sarah bakes her eggplant instead of frying it. She uses a flour, milk, and tomato sauce mixture as a creamy filling replacing the ricotta cheese typically used in other recipes. After she layers her pre-baked eggplant, she tops it with mozzarella and parmesan cheese. This is an easy recipe for a healthier makeover by replacing the milk, mozzarella and parmesan cheese with vegan alternatives. This is another easy to make and healthy recipe that can be made ahead for use later in the week. Continue reading