Category: Vegetarian Recipes

Green Goddess Chickpea Burger

green goddess burger1

Next in the burger lineup is the beautiful, Green Goddess Chickpea Burger. An earthy vegetarian burger recipe using only fresh herbs for seasoning. This is a much more delicate burger than her brothers and sisters. If falafel took a walk in the garden, it would be this burger. Topped with creamy greek yogurt and tangy blue cheese, this one is for the hippies at heart.

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Green Goddess Chickpea Burger

Serving Size: 6 burgers

Green Goddess Chickpea Burger

Ingredients

  • 2 cans of chickpeas, drained
  • 1/3 c Italian seasoned bread crumbs
  • 2 eggs
  • 2 tsp minced garlic
  • 2 tbsp dill, chopped and divided
  • 1/2 c parsley or one handful, chopped
  • 1/2 c blue cheese
  • 5 medium basil leaves, chopped
  • 1/2 c Greek yogurt
  • Sea salt and pepper to taste
  • 1 tbsp olive oil
  • For yogurt topping, stir together Greek yogurt, 1 tbsp dill and sea salt and black pepper to taste.

Instructions

  1. In a food processor, combine chickpeas and pulse until just slightly chunky.
  2. In a medium bowl combine eggs, chickpeas and bread crumbs. Stir well.
  3. Add herbs, sea salt and black pepper to taste, and garlic. Stir again.
  4. Heat flat top or pan to medium heat. Form mixture into large balls then gently press into patties.
  5. Grease pan or flattop with olive oil. Place patties on flat top. Cook 6 minutes each side, flipping once.
  6. Serve with blue cheese and Greek dill topping.
https://freshandfit.org/green-goddess-chickpea-burger/

Plantain and Black Bean Burgers with Mango Jicama Slaw


plantain burgers 2

Up next are Plantain and Black Bean Burgers with Mango Jicama Slaw, or what I call the “Tango” burger. Cuban and Caribbean flavors meld together in this vegetarian friendly delight. It is like a trip to the islands for you senses. Piled on top of a crunchy tostada, a smokey and sweet burger topped with a juicy mango and fresh lime slaw. I think this burger will be a summertime favorite for meat eaters and plant based eaters alike!

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Plantain and Black Bean Burgers with Mango Jicama Slaw

Yield: 4 burgers

Ingredients

  • 1 can black beans, drained and rinsed
  • 1 ripe plantain, cut into large slices.
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp garlic
  • 1/2 tsp salt
  • 1 tbsp olive oil or non stick spray
  • 1 egg, beaten
  • 2 tbsp all purpose flour
  • 4 tbsp chopped cilantro, divided
  • Juice of 1 lime
  • 1 ripe mango, diced
  • 1/3 c red onion, minced
  • 1/2 c jicama, sliced into thin strips
  • 4 tostadas

Instructions

  1. Combine beans and plantain in a medium mixing bowl. Using a potato masher, mash until chunky but combined.
  2. Add garlic, cumin, salt, paprika, flour and 1/2 of cilantro. Pour in egg and stir.
  3. Heat a flat top or skillet on medium heat. Spray with non stick spray or olive oil (can also be made on grill using a high heat safe pan, like cast iron).
  4. Using a 1/3 c measuring cup, scoop mixture and place on flat top. Use opposite side of scoop to lightly press burger down. Cook 5 minutes each side.
  5. For slaw, combine red onion, jicama, mango and cilantro. Stir in lime juice.
  6. Assemble each burger on top of a tostada, top with slaw.
https://freshandfit.org/plantain-black-bean-burgers-mango-jicama-slaw/

plantain and black bean burgers

Grilled Hasselback Zucchini

Hasselback Zucchini

This season I want to give you plenty of grilling recipes. That means side dishes too. Try to think of your grill as your outdoor oven. Practically anything your oven can do, your grill can do too. With a little practice and the right tools, you can create beautiful tasty dishes on your outdoor grill. Plus, you get to spend time outside and the grill adds more depth of flavor. Today I am sharing Hasselback Zucchini. It looks so pretty and everyone will comment on how fancy it is. The presentation of this dish and the great taste make it a stand out of a side dish. The flavors are Italian with a ricotta and herb sauce to finish the dish.

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Grilled Hasselback Zucchini

Grilled Hasselback Zucchini

Ingredients

  • 3 zucchini, sliced into thin circles
  • 1/3 c ricotta cheese
  • 1/3c + 2 tbsp Parmesan cheese, grated
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp garlic
  • 4 sage leaves,divided and finely chopped
  • 4 medium basil leaves, divided and finely chopped
  • 1/2 tsp chili flakes (optional)
  • Sea salt and pepper to taste.
  • Well seasoned cast iron pan

Instructions

  1. Heat grill to 400. Slice zucchini into semi thin circles with mandolin or knife.
  2. Toss zucchini in olive oil.
  4. Line zucchini in cast iron pan, standing up.
  5. Place on grill for 20 minutes.
  6. Once zucchini has cook 20 minutes, carefully sprinkle with reserved 2 tbsp Parmesan cheese. Grill 10 minutes longer.
  7. Meanwhile, Melt butter in a saucepan over medium heat. Add garlic and divided herbs reserving the rest for garnish. Cook 2 minutes.
  8. Add Parmesan and 1/3 c ricotta, stir to incorporate. Heat for 3 minutes longer. Season with salt and pepper.
  9. Using an oven mitt, remove zucchini from grill. Pour sauce over zucchini. Garnish with herbs.
https://freshandfit.org/grilled-hasselback-zucchini/

Moroccan Kale, Lentil and Farro Salad with Lemony Dill Dressing

moroccan salad

If you follow my blog, you know by now that I am an avid salad lover. I enjoy finding new ways to make salads anything but boring. Today’s recipe is no exception. Chewy lentils and ancient farro pair with sweet raisins over kale tossed in a lemony dill dressing in this Moroccan adventure of a salad. It is a great salad/grain 2-for-1 side dish to pair with meat or as a vegetarian entree.

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Moroccan Kale, Lentil and Farro Salad with Lemony Dill Dressing

Yield: 4

Ingredients

  • 4 c chopped kale
  • 1/3 c red lentils, cooked according to package
  • 1/3 c farro, cooked according to package
  • 1 carrot, sliced thinly
  • 1/2 c raisins
  • 1/2 c yellow cherry tomatoes, halved
  • 1/3 c soft herbed goat cheese
  • for dressing
  • 2 tbsp chopped dill
  • 3 tbsp olive oil
  • juice of half a lemon
  • 1/4 tsp cracked black pepper

Instructions

  1. cook farro and lentils according to package instructions. During the last 5 minutes add carrot slices to water with farro or lentils to lightly soften.
  2. allow farro and lentils to cool slightly.
  3. whisk together dressing ingredients.
  4. toss kale in dressing, reserving some dressing for the top of the salad.
  5. lay kale out on a platter. Top with carrots, raisins, tomato, goat cheese, lentils and farro.
  6. pour remaining dressing over top of salad. Top with extra cracked pepper.
https://freshandfit.org/moroccan-kale-lentil-and-farro-salad-with-lemony-dill-dressing/