Zippy Black Bean Burgers on Mediterranean Almond Bread

Last night some frozen "leftovers" came in very handy. I removed both the Mediterranean Almond Bread and Zippy Black Bean Burgers from the freezer and placed them in the D for a few hours. I made W a scrumptious "cheeseburger" on the bread with lettuce, avocado mayonnaise, veggie mac cheese spread, sliced tomato and red onion. He loved it.

The Zippy Black Bean Burgers are tasty and from my experience freeze very nicely. Here is the recipe:

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Black-Eyed Pea (Not Quite) Fritters and Dipping Sauce

After our busy day yesterday, I was really too tired to fuss and was happy to find this fairly simple recipe from "Cooking the Whole Foods Way."I made some changes to suit my requirements and combined these little fritters with the leftover kelp and soba noodles, and added a small salad. I try to avoid fried foods, but managed to use very little oil, just enough to brown the outer layer. It was yummy with a spicy dipping sauce.

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Soothing Red Lentil Soup

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2 to 3T extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
 2t grated fresh ginger
2t mild curry powder (I used 1/2 t hot curry and 1t reg. curry))
2 cups red lentils, rinsed well
8 cups water or veggie stock (or a mixture of both)
4-6 large carrots, peeled and sliced
4 cups thinly sliced chard (or kale, spinach, collards)
2 to 3T freshly squeezed lemon juice
2t sea salt   

Heat the olive oil in a large stock pot. Saute onions for about 5 minutes. Add the garlic, ginger, and curry powder and saute for a minute or so.   

Add the red lentils and water or stock. Add the carrots, cover, and simmer for about 1 hour.   

Turn off heat, add greens, lemon, and salt. Stir and let sit for 5 minutes to let the greens to soften. 

In spite of W's awful bout with food poisoning, our Christmas celebration turned out to be pretty wonderful. Christmas Eve was not so great and I was up with him in the middle of the night, but discovered that 2T of apple cider vinegar in water does wonders for the cramping and other side effects of food poisoning.

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Garbanzo Beans, Mushrooms, Zucchini and Rice

1 red, yellow or green bell pepper,  chopped

3 1/2 tablespoons extra virgin olive oil

1 medium onion, chopped

1-2 garlic cloves, minced

1 pint mushrooms, sliced

1 zucchini, diced

15-ounce can garbanzo (or white) beans, drained and rinsed well

1 tomato, chopped

¼ to ½ c snow peas (may also use broccoli, green beans, bok choy)

1/2 cup short grain brown rice, cooked

¼ to ½ cup vegetable broth

1 Tbsp Nutritional yeast (optional)

Fresh basil ( to taste)

1 tsp cumin

Salt and pepper to taste

Pinch of cayenne  

In a large skillet, heat 2 tablespoons oil over medium heat. Add onion, garlic and peppers; cook, stirring, for 3 minutes. Add mushrooms and zucchini and increase heat to medium-high. Cook about 4 minutes. Add tomato and snow peas and cook for about 3 min. Taste for seasoning and serve over bed of rice.  

It's Christmas Eve and we have to get up very early and drive 2.5 hours to see my girlies & family. By girlies, I am of course referring to my two daughters, and my precious granddaughter.

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