Sunday, December 9, 2012

Vegan Alfredo with Mushrooms

I have been dying to make this for WEEKS. Last time we went shopping I decided to break down and buy cashews so I could. They are very expensive and it drives me nuts. Anyway I decided today was the day and was very excited about it. I looked at a few different recipes before I figured out what I was going to do. I didn't really like the one in my cook book so I made  my own. Well just like Jimmy has said about everything I have cooked after he licked his plate he said "I hated it". I was very impressed with myself and really enjoyed it. Of course I made my garlic knots to go with it. It was a delicious dinner! I really do love Sundays :)

Vegan Alfredo with Mushrooms
1 pound linguine noodles
1 cup of cashews (soaked in water for 8 hours)
1 cup unsweetened almond milk
1 tablespoon vegan cream cheese
1/2 cup water
1 large onion chopped
4 cloves garlic minced
2 tablespoons lemon juice
salt & pepper
garlic salt
vegan Parmesan cheese 
6 mushrooms sliced
2 tablespoons olive oil

1. Cook noodles in large pot according to directions.
2. Heat olive oil in medium pan and add onions and garlic. Cook until onions are soft and remove from heat.
3. In food processor combine soft cashews, cooked onion, garlic, almond milk, water, lemon juice, vegan cream cheese, salt, pepper & garlic salt. Blend until very smooth. Place in medium sauce pan and heat. Once it reaches a boil place on low heat. 
4. In medium pan add olive oil and mushrooms cook until they are soft and remove from heat.
5. When pasta is cooked drain and place back in pot. Add the Alfredo sauce and mix until spread evenly over pasta.
6. Place on plate and add mushrooms.
7. Serve with Parmesan :)  


So I have made this a few times but haven't posted it yet. The first time I made it was in New York when my parents were away. Leanne had given me the recipe and I decided to try it. I have never eaten Gnocchi before. I love pasta and potatoes so I figured it would probably love it. Well I was right :) When I moved to Colorado it was the first "meal" I cooked for Jimmy. I made it again this week and I think I enjoy it more every time. Its pretty much the exact recipe from EatingWell but I figured I would share anyway.

1 package gnocchi (they usually sell it right in the pasta isle)
2 tablespoons olive oil
1 large yellow/white onion chopped
4 cloves garlic minced
1/2 cup water
4 cups fresh spinach
1 can diced tomatoes with italian seasonings 
1 can white beans- rinsed
1/2 cup daiya mozzarella cheese
vegan Parmesan cheese for topping

1. Heat olive oil in large pan. Add gnocchi and heat until gnocchi begins to get a crispy look on the outside. Remove from heat. 
2. In large saucepan add and heat olive oil with chopped onions and minced garlic. Once the onions are soft add the water. Cover and cook for about 4 minutes.
3. Add the spinach and stir until spinach begins to wilt.
4. Add the tomatoes, beans and pepper and bring to a boil.
5. Add the cooked gnocchi and mix well. Let cook for about 5 minutes.
6. Add mozzarella cheese and mix. 
7. Serve hot with the Parmesan cheese :)

Monday, December 3, 2012

Pesto Spinach Lasagna

Last week when we went to the store Jimmy said he wanted me to buy lasagna noodles this time instead of the stuffed shells since I had made those already. Well of course I didn't buy any sauce to go long with it and the jar we currently have is nearly empty. I was trying to think of ways I could still use the noodles without having to go back to the store. Every time I got there I buy more then I should so I have been trying to avoid going as often as possible. Anyway I think I was making lunch on Saturday and on the back of Jimmy's regular mozzarella cheese was this amazing recipe for a Pesto Spinach & chicken lasagna. As I read it I fell in love and decided I was going to put my own twist on it. I decided it would go perfect with the chowder for Sunday's dinner. I did exactly that and here is my Vegan version of it. Again I just had a leftover piece for dinner and it was amazing. There is still 2 pieces left so I will be bringing it in for lunch this week too! 

12 lasagna noodles (cooked according to directions)
2- 10 ounce packs of frozen chopped spinach defrosted
1 large onion chopped
3 cloves garlic chopped
6 mushrooms chopped
3 tablespoons olive oil 
1 package premade pesto 
daiya mozzarella 
Garden Ricotta
same recipe as stuffed shells

1. In a large pot combine garlic, onions and mushrooms with olive oil. Cook until onions are soft.
2. Add in defrosted spinach and cook until everything is hot. Remove from heat and let cool.
3. Make the garden ricotta.
4. In large bowl combine garden ricotta with spinach mixture and pesto. Mix well until ingredients are combined. 
5. In a 8x10 greased cooking pan place 3 lasagna noodles on bottom. Spread mixture evenly on top. Add some daiya mozzarella. Repeat 3 times making 4 even layers. Add extra mozzarella on top to cover entirely. 
6. Preheat oven to 350 degrees. 
7. Bake for about 45 minutes or until it is hot and cheese is melted. 

Let cool and serve!!!                     (Jimmy's half is on the left it has regular cheese)

            Before cooked                                                           After cooked

Layers of greatness


Vegan Seafood Chowder???

So yesterday was Sunday again and like I said last week I am going to try and make a soup every Sunday because it reminds me of home. I was thinking this one up all week. I am not sure where the idea came from but what a great idea it was. I just finished a bowl since there was leftovers. I was dreaming about it all day. It was just as good as last night if not better. Well here is my recipe for a vegan seafood chowder. I hope you enjoy it as much as Jimmy and I did :)

Vegan Seafood Chowder
2 small onions chopped                                                12 shrimp chopped
1 shallot chopped                                                            imitation crap 
3 stalks celery chopped                                                 4 cups vegetable broth
about 10 small carrots chopped                                  6 tablespoons olive oil
5 cloves garlic                                                                   2 tablespoons non dairy butter
2 can corn                                                                          4 cups unsweetened almond milk
5 table spoons corn starch                                           2 tablespoons nutritional yeast
2 tablespoons flour                                                          salt/pepper

1. In a large pot combine celery, onions. shallot, carrots and garlic with olive oil and butter. After the onions reach a clear consistency add in the corn as well. Mix for about 10 minutes or so. 
2. Add in shrimp and crab with vegetable broth. Let boil for about 30 minutes.
3. Add almond milk and nutritional yeast. Bring to a boil and reduce to a simmer for about 15 minutes.
4. Add cornstarch according to directions. (you usually have to mix with water) Bring to a boil again and then reduce heat.
5. If needed add the flour. You may not need it if the soup has reached the consistency  you want already. 
6. Add salt and pepper to taste. 

                   Once the soup has reached the thickness you desire serve hot! 
Deliciousness :)

Sunday, December 2, 2012

Vegan Banana Bread

So this one I have made quiet a few times. I first attempted it this summer when I was still on Long Island. I was trying to prove to my dad that it could be good and plus we had bad bananas. I made a huge loaf originally but I do not have a pan to make one here so I made muffins instead. I actually enjoyed them more because it is less messy and easy to bring in the car on my early mornings. The flavor is basically the same as regular banana bread. I think it is almost better and lets just say pops was actually very impressed. I made everyone at work try it too. I haven't gotten any bad feedback yet and Jimmy keeps buying bananas and letting them go bad on purpose so I guess everyone likes it. 

Vegan Banana Bread
4 VERY ripe bananas
2 cups flour
1/2 cup brown sugar
1 cup sugar
2 tablespoons maple syrup
2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 cup almond milk
1/4 cup canola oil
1 tablespoon white vinegar
walnuts (optional)
spray oil

Preheat oven to 350

1.Combine all ingredients except walnuts into large mixing bowl. You have to mix for about 5 minutes until everything is well combined. 
2. Add in walnuts and continue to mix. 
3. Using a cupcake tray spray each hole with spray oil so nothing will stick.
4. Pour mixture evenly into each spot. DON'T pour to the top because they will get bigger in the oven. 
5. You may sprinkle with more walnuts if you would like.
6. Place in oven for about 15-20 minutes or until top is brown and middle is fully cooked. Keep an eye on them because they tend to cook fast because they are so small.

Let cool and serve warm. You may want to add a little non dairy butter on them too!

Baked Eggplant

I bought an eggplant last week and knew I had to use it soon or it would go bad. I know my sister LOVES eggplant so I texted her early in the week to get her recipe. She actually had two and sent me both of them. I decided to try the one that was baked since I have never tried it before. It came out really good. There was tons leftover so when I got back from basketball Saturday and was starving I threw together a quick sandwich/panini as well. So I will give you both recipes since chances are you will have leftovers to. 

Baked Eggplant
1 eggplant
1-2 tomatoes
olive oil/spray oil
garlic salt
steak seasoning

Preheat oven to 350 degrees

1. Cut eggplant into medium size slices. Place on greased cookie sheet. 
2. Cut tomato into small slices and place on top of each piece of eggplant.
3. Spray with spray oil or olive oil and add spices to your own liking. Add different ones of there are others your prefer. I really like the garlic and herb one. 
4. Place in oven for about 15 minutes.
5. Turn oven on broil and cook for about another 10 minutes.

 Serve hot but make sure you let cool for a few minutes. Especially after being on broil!

Baked Eggplant Sandwich/Panini 
leftover eggplant with tomato
green/red pepper
daiya mozzarella cheese
olive oil
garlic salt
spray oil

Depending on how much you have leftover and how many sandwiches you are making will determine how much of the ingredients you will need. I basically just eye it and if there is some left I just eat it. You need to plug in your Georgeforeman/panini maker. (You can use a pan if you don't have one). In a small pan cook the mushrooms, onions and peppers in some olive oil until everything is soft. You can add the garlic salt and any other spices you would like while they are cooking. In the meantime throw the eggplant in the microwave for about a minute or so. You will need 2 pieces per sandwich. Once heated place on bottom piece of bread. Sprinkle some daiya mozzarella on top. Once vegetables are done place vegetables on top of cheese. Put other piece of bread on top making a sandwich. Spray your georgeforeman/panini make with spray oil so bread will not stick. Do the same with a pan. Place sandwich on cooking surface and close. Let cook until cheese is melted. Be careful not to burn the bread because it does cook quickly. Serve hot. 

Sunday, November 25, 2012

Vegan Stuffed Peppers

I have been wanting to make these for a few weeks now and finally broke down and did it today. I can not take any credit for this recipe. I completely stole this from my friend/ex coworker Maria, who I miss very much. She sent it to me the other night and I just had to try it. I did make 4 peppers instead of 3 (because then we have dinner for tomorrow too!) After a long day of cleaning and hiking it is the exact comfort food I needed. I mean the soup was not going to be enough so this is what I made to go along with it. It was amazing and I can not wait for leftovers tomorrow :)

This is where we                                                                             Jimmy & I at
hiked today. Mount                                                                            the top :)
Sopris is back :)

 Stuffed Peppers
 4 green bell peppers
 1 1/4 cup rice (makes a little more then 2   cups)
 1/2 yellow onion (diced)
 1 tomato (diced)
 1 cup mushrooms (diced)
 3 pieces whole wheat bread (diced)
 1/2 cup caned tomato sauce
daiya mozzarella cheese                        

                            Preheat oven to 350 degrees
1. Cut off tops of green peppers and remove seeds. Place into oven pan.
2. Make the rice according to the directions. Once cooked let sit and cool down.
3. Once rice is cooled, combine with mushrooms, tomato, onion and bread. Mix until it is starting to stick together. Add salt and pepper to taste. 
4. One by one fill peppers with rice mixture. Place in oven for about 15 minutes.
5. Take out of oven and add daiya cheese on top of peppers. Place back into oven for about 10 more minutes or until peppers  are soft. 
6. Remove from pan and cut in half. Add sauce to flavor on top of peppers.

:) :) :) 



Mushroom Soup

Growing up my dad always made some kind of homemade soup on Sundays. Being so busy during the week I loved Sundays because it included eating, football and resting ALL day long. Since moving out to Colorado I have been trying to make different soups on Sundays just like pops. Last night I could not sleep if my life depended on it. I tossed and turned so much I almost went to the couch. Anyway while lying there it came to me; Mushroom Soup! I LOVE MUSHROOMS (unlike my sister who is deathly afraid of them because there a fungus) so when I thought of this i was very excited. I looked up some ideas while lying there and knowing what I had in the house this is what I came up with. Also I did make Jimmy stop at the store after our wonderful hike for some cool mushrooms. I picked up some different types to help add to the flavor. Anyway I hope you enjoy it!

Happy Sunday :)  

Mushroom Soup

1 white onion diced
1 shallot diced (optional)
3 gloves garlic
2-3 cups assorted mushrooms (sliced)
4 cups vegetable broth
1 1/4 cup almond milk
2 tablespoons vegan sour cream
3tablespoons flour
1 tablespoon corn starch mixed with water
4 green onions diced
3 tablespoons vegan butter

1. In large saucepan combine butter, onion, garlic and shallot. Turn on medium heat and let cook until onions are soft.
2. Add mushrooms and let cook for about 3 minutes. 
3. Add vegetable broth. Bring to a boil and then reduce heat to low. Let simmer for about 45 minutes covered. 
4. Remove about half the mushrooms and add place in food processor. Process until smooth and put back in pot with remaining mushrooms and broth.
5. Add milk, sour cream, flour and corn starch.
6. Let simmer for about 25 minutes until soup has thickened. 
7. Place in bowls( should make 4 bowls) and put chopped green onions on top.

                                                          Serve hot and enjoy :)

Saturday, November 24, 2012


I usually just use the packet of pesto sauce where you just add olive oil & water & stir but I decided to try and make my own. (I'll be honest its WAY cheaper to buy the packet) but if you ever want to make your own here is the recipe. I don't have a picture but it looks like Pesto, its green haha. You can serve this over pasta or use it as Pizza sauce. Either way its delicious and prob my favorite thing to add to pasta. 

bunch of basil
1/4 cup pine nuts
1/2 cup olive oil
2 tablespoons water
2 large garlic cloves

1. Combine all ingredients in food processor until smooth
2. Heat in microwave for 30 seconds.
3. Mix and serve over pasta or on pizza. 

Wednesday, November 21, 2012

Bean and Corn Quesidillas/Nachos

Ahhhhhh I have been so busy I have not even had time to sit down and add to this. Well I haven't really made much to add to it I've been so busy! I'm not complaining be busy is good and I love it! I've been subbing everyday since they hired me which is awesome! And I started coaching HS girls basketball so that's keeping me even busier. Well anyway I have been planning on making this since last week and finally got the chance last night. Jimmy and I very badly need to go grocery shopping but have decided to wait to we have zero to eat apparently. Anyway I had all of these ingredients still and was trying to use everything in my pantry lol well lets just say I told jimmy that after Christmas we are investing 20 bucks into a Quesidillas maker bc I so dearly miss mine and this was amazing. Jimmy responded with you could make Quesidillas every night and that would be fine with me! So here you go!

Bean and Corn Quesidillas

1 can black beans (rinsed)
1 can white beans (rinsed)
1 can whole kernel corn (rinsed)                   
2 yellow/white onions (diced)
1 red pepper (diced)                                                           
Garlic salt
Steak seasoning 
2 tablespoons olive oil
12 small soft taco shells 
Non dairy cheddar cheese (daiya is the best)

Preheat oven to 375

1. Combine diced onion, diced pepper, in large skillet with olive oil. Cook until soft. 
2. Add in black beans, white beans and corn. Combine well. Cook for 3-5 minutes.
3. Add seasoning to taste.
4. Remove from heat.
5. On oven pan place 6 shells on greased or non stick surface. 
6. Place a small amount of cheese on  top of shell. Add bean and corn mixture on top of cheese. Add a little more cheese on top of bean mixture. Place the 6 other shells on top and squish down a little. 
7. Place in oven for about 15 minutes or until cheese is melted and shells are a little crispy 
8. Let cool for 5 minutes and using a pizza cutter cut into fourths

                                           Serve hot with a side of tofuti sour cream! 

When I made this I only used 4 shells so therefore I had lots of leftover beans. I decided that the next night the only thing we would need to help us not waste it was tortilla chips! Tostitos scoops of course. We stopped at the gas station and paid way to much for a bag but its always about convenience these days.  I used just the corn and bean mixture and daiya cheddar cheese. I put it in the oven for about 20ish minutes on 350 and served it hot. Be careful not to burn the chips. I constantly checked them to make sure I didn't burn them. They were so good I am not sure what I liked more the Quesidillas or the Nachos!!!

Friday, November 9, 2012

Avocado Hummus Flatbread

I ended up only working half a day yesterday, not what I was hoping for but hey I got the afternoon off. While sitting on the couch working on this I decided I wanted to try and make homemade flat bread. While Jimmy was at work I made the dough. I kind of made up my own recipe and it came out really good. I think I am going to try it without yeast next time though and see what happens. Avocados are on sale again this week so we had picked a few up the night before. I let Jimmy decide between avocado hummus or white bean hummus for the sauce. He chose avocado hummus. We picked out a bunch of vegetables from the fridge and I told him to leave the kitchen. He just messes everything up and picks at all my food lol  

1 1/2 cup whole what flour
1 cup flour (some extra for dusting)
2 tablespoons olive oil
1 tablespoon sugar
1 1/4 cups warm water
active rise yeast
garlic salt
dry parsley

1. Combine sugar water and yeast and let sit for about 10 minutes until it starts to foam.
2. Combine all ingredients in a bowl and kneed for about 5 minutes. 
3. Form into a ball and place in clean bowl. Coat with olive oil and cover with damp cloth. Let rise for at least an hour. 

Avocado Hummus 
2 avocados (pitted)
1 can chickpeas (drained)
1 tablespoon lime juice
2 cloves garlic
2 tablespoons tahini
2 tablespoons olive oil

1. Combine all ingredients in a food processor until smooth. 

Flat breads                       
flat bread dough
avocado hummus
fresh spinach                          you can obvisouly
1 red onion                          make it without shrimp
2 cloves garlic                  as pictured here as well :)
1 tomato
5-6 mushrooms
1 large leek
2 tablespoons olive oil
garlic salt
steak seasoning

1. Preheat oven to 400 degrees. 
2. Roll out dough into one large flat bread or 2 medium sized flat breads. Place on greased oven tray.
3. Coat with olive oil and place on oven for about 5 minutes.
4. Remove dough from oven and let cool.
In the meantime cut all vegetables. In a small pan place sliced red onion with olive oil and cook on medium heat for about 10 minutes or until onion is soft. Also marinate shrimp with garlic salt and steak seasoning.
5. Spread the avocado hummus on top of cooled flat breads.
6. Place all vegetables and shrimp on top of hummus.
7. Place back in oven for about 15 minutes or until crust is golden brown. Be careful to not burn the crust.
8. Let cool, cut and serve :)

Here is the final product (with shrimp) YUMMY!!!!!!!!

Thursday, November 8, 2012

Vegan Stuffed Shells

I randomly bought a thing of tofu when I was at this local natural food store because it was on sale. I had yet to cook with it and I figured I would find someway to use it, especially with my new cook book, plus is was on sale. My boyfriend looked at me like I was nuts when I brought him home but I told him we would try it and if it was that bad then I wouldn't buy it again. Anyway I was sitting on the couch one night reading my new cook book when I found this recipe and realized I had ALL of the ingredients. I got Jimmy on board to try it and I decided I would make it the next week. I was very excited to make and try it. We had it for dinner and for lunch the next day and I can't wait to make it again or try it in a lasagna recipe.  The tofu ends up having the same texture as ricotta and lets just say I loved it. Most of this recipe is fom Chole Coscarelli, I have changed a few things. 

1 pound jumbo shells

1. Bring large pot of water to a boil

2. Cook shells until tender ( don't fully cook as they will cook more later in the oven)
3. Let cool for at least 5-10 minutes

Tofu Ricotta
2 tablespoons olive oil
1 yellow/white onion chopped
3 cloves garlic
1 14-ounce package extra firm tofu, drained
2 tablespoons lemon juice
fresh basil

1. In a pan combine olive oil and onions and saute until onions are soft. 

2. Combine all ingredients except the fresh basil in food processor. 
3. Once almost smooth add basil (to taste) and process until smooth
4. Add salt and pepper to taste

2 tablespoons olive oil                                                     
4 garlic cloves, minced
italian seasoning 
1 can crushed tomatoes 
1/4 cup store bought sauce
1/4 cup almond milk
1 tablespoon brown sugar                                          

1. In a pan combine garlic (chopped), olive oil, and Italian seasoning. Cook for about 2 minutes. 

2. Add crushed tomatoes & sauce & bring to a boil. Reduce heat and simmer for about 15 minutes
3. Add almond milk and brown sugar. 

Stuffed Shells
Preheat oven to 375 degrees. Place some of the sauce in bottom of a glass pan. Open shell and add ricotta until full.  Do this until you run out of ricotta or shells (whatever comes first). Pour remaining sauce on top of shells. Cover shells with foil and bake for 15 minutes. Uncover shells and cook for another 15 minutes or until shells are golden brown. At this point you may add daiya mozzarella cheese if you would like as well. This is a vegan friendly cheese. Let cool and serve warm! 

The left half has the daiya cheese and the right has regular mozzarella for Jimmy haha

Avocado Pesto Pasta

Lately I have had an obsession with avocados. I am not a huge fan of the color (even though green is my favorite color) but they just taste too good for me to even care. My dad on the other hand won't even try them. Sometimes he is like a child and won't try new things hahaha Anyways the day I was moving to Colorado my coworker Maria gave me the most AMAZING recipe. Pesto has also become one of my favorite things this summer. I have been eating it on everything. As soon as I saw this I could not wait to make it. Plus I bought my self a food processor and am obsessed with it. Well anyways this recipe is completely stolen (well the shrimp is my part) from Chole Coscarelli. But I wanted to share it anyway. Pesto, avocados & much better does it get???

Avocado Pesto
1 bunch fresh basil
1/4 cup pine nuts
2 avocados 
2 tablespoons lemon juice
3 cloves garlic
1/2 cup olive oil
1 cup halved cherry tomatoes, or just dice 1 whole regular tomato

1. Combine all ingredients into a food processor. (obviously pit the avocados first) haha Add salt and pepper to taste. Make sure it is a good creamy texture.

1 pound of any pasta you would like (linguine or spaghetti is the best) 

1. Bring pot of water to a boil
2. Cook pasta until soft and drain

defrosted shelled shrimp (as many as you want to eat)
garlic salt
steak seasoning
olive oil

1.  Marinate shrimp in oil and seasonings
2. Using a pan cook on medium heat until shrimp are pink and cooked. 

Combine all ingredients in pot. Add tomatoes and shrimp and serve. 

Sunday, November 4, 2012

Shrimp Tacos with Mango Salsa

I know, I know vegans do NOT eat fish. But hey it doesn't hurt my stomach and I need some protein in my life, and like the name says ACCIDENTAL VEGAN which means I do not have to follow all of the rules right? Well anyway I made this for dinner tonight and my boyfriend said its the best thing I have made him since I have been there. It is quick and easy and DELICIOUS!

Mango Salsa
1 small mango diced
1/2 red onion diced
1/2 red, orange or yellow pepper diced
cilantro (to taste) chopped
1 small tomato diced
lime juice (to taste)
1 tsp olive oil

1. Dice and chop all ingredients in medium bowl.

2. Mix and set aside
(add as much lime juice, cilantro, salt & pepper as you would like)

Shrimp Tacos
4 small tortilla shells
12-16 medium uncooked shrimp peeled
garlic salt
steak seasoning
olive oil

1. Marinate shrimp with olive oil, garlic salt & steak seasoning. 

2. Using a pan, George foreman or grill cook shrimp until pink. Be careful to not over cook shrimp.
3. Place 3-4 shrimp in middle of tortilla.
4. Scoop salsa on top of shrimp. 
5. Eat & enjoy!

                      ***you may want to add tofuti sour cream for extra flavor*** 
                          (I did not do this but the boyfriend says it was good)  :) 

Saturday, November 3, 2012

Black Bean Quinoa Burgers

Something I definitely miss is a nice juicy burger. I fell in love with black bean burgers in the spring. The texture is definitely a little different and not the exact same but the flavors are all there. While I was running my parents business in September when they went on vacation my best friend from high school and I had a few "date" nights. She had been telling me about these quinoa burgers she makes and brought it over for me one night. Now I had never had quinoa before and was a little skeptical. Lets just say she was totally right and they were delicious. After my move to Colorado I have had a lot of time on my hands. I did some research looking for a black bean burger recipe. When I came across one with quinoa I knew I had to try it. My boyfriend loves red peppers so I thought it would add a little flare into the burgers. I remember Leanne having some issues with the burgers getting too warm before she cooked them so I made them before I picked Jimmy up from work and put them in the fridge. They definitely cooked better but you have to make sure they get warm all the way through. Lets just say we had them 2 nights in a row because of the leftovers! This will be on the menu again soon :) 


1/2 cup quinoa
1/2 red pepper 
1 small white/yellow onion
2-3cloves garlic
1 can black beans drained
1/4 cup plain bread crumbs
2 tablespoons olive oil
Garlic salt
Steak seasoning

1. Cook quinoa a cording to directions.
2. While its cooking chop all ingredients ( you don't have to go crazy it's all going into the food processor)
3. Once quinoa is cooked let cool for a few minutes.
4. Combine all ingredients in food processor and blend. Once it's a good consistency you can stop. Don't over process it.
5. Form mixture into 4 medium sized burgers. Place on plate and refrigerate for at least an hour.
6. In medium sized pan heat olive oil
7. Place burgers in pan and cook. Flip over a few times until both sides are browned and center is warm.

Serve on hamburger rolls or inside a pita. Add whatever toppings you would like. 
 (lettuce, tomato, onion ketchup etc.)

I Served this with the homemade red potato french fries too!

Friday, November 2, 2012

Homemade Red Potato French Fries

These are one of my all time favorites. Anyone who knows me knows my 2 loves in life. Pasta and potatoes. You can make this as a side or a meal. Sometimes I enjoy devouring an entire plate full for dinner. I could eat these everyday and be satisfied. 

Red potatoes ( as many as you would like)
Olive oil
Garlic Salt
Dried Rosemary
Steak seasoning

1. Cut potatoes into wedges. (Mine are never perfect)
2. Coat with all ingredients
3. Place on nonstick or greased oven pan
4. Preheat oven to 450
5. Cook potatoes for about 30 minutes or until golden brown and cooked through. You may want to mix them around a few times so they do not burn. Sometimes I put it on broil for the last minute or 2 to get them extra crispy.

                                Serve hot with any condiments you choose!