Sunday, August 23, 2009
Wednesday, August 19, 2009
CLICK BELOW ON THE PROTEIN MAIN DISH LABEL FOR OTHER MEAL IDEAS
Monday, August 17, 2009
1 cup TVP
1c boiling vegetable broth
2T wheat free tamari
2 c chopped onions
2T chopped garlic
1c chopped green bell pepper
1/2 lb cremini mushrooms cut in quarters
1T ancho chile powder
1 1/2 tsp chipotle chile powder
2T oregano (epazote if possible)
2 28 oz cans crushed tomatoes
1 28 oz can whole tomatoes, roughly chopped
1c chopped cilantro
1/2 lb dry chickpeas, cooked, about 4c
1/2 lb dry kidney beans, cooked, about 3 1/2 c
1/2 lb dry black beans, cooked, about 3 1/2 c
Note: for mild chili, cut chile powders by half.
Mix TVP and broth. Let sit until liquid is absorbed.
In large pot sprayed with cooking spray, add TVP and all but tomatoes, cilantro, beans.
When onions are translucent, add beans.
After stirring well, add tomatoes and cilantro.
Cook on medium 30 mins or low 2 hours (preferred), stirring every 15 mins.
For thicker gravy, blend part of beans and pour back into chili.
CLICK THE PROTEIN MAIN DISH LABEL BELOW FOR OTHER FAST AND FRUGAL MEAL IDEAS
Sunday, August 16, 2009
Saturday, August 15, 2009
These burgers are a lot lighter than the original BeastlessBurger™ or the Southwest BeastlessBurger™. I developed it for those meals where you don't want to overdo the calories (or have overdone them earlier in the day!), yet want a tasty main dish to go with a salad or vegetables (see the coconut curry cabbage under VEGETABLE SIDES). Of course you can ignore its potential for a light meal and give yourself a double BB as in the photo. That's a homemade hamburger bun, made from my Italian bread recipe, in BREAD RECIPES at the column to the right.
Although the Bombay is great with traditional fixings, be adventurous and pair it with TraderJoe's Mango Ginger Chutney, one of my favorite TJ condiments. Note: you don't have to cook these burgers till they're as dark as the ones in the photos--I just happen to love really well-done food!
Makes 20 small burgers
(10-20 servings, freezes well)
3 cups cooked lentils
1 1/2 cups baked eggplant flesh without skin
2 cups chopped onion
1T tamarind paste
1/2 c chopped walnuts
3 egg whites
1/2 c gluten free all-purpose flour
6T oil for frying
Puncture the skin of an approximately 10x4 inch eggplant in several places.
Bake eggplant till soft on pan sprayed with oil.
When cool, cut eggplant in half and scrape out flesh, measuring out 1 1/2 cups.
Saute onions and garlic in 1T of oil.
Process lentils and nuts until grainy with some larger bits.
Beat eggs, milk, flavorings
Add onion/garlic mix.
Slowly add flour, beating as you go.
Add lentil/nut mix and eggplant, combining well.
Heat 2T oil in large pan on medium flame.
Use 1/4 cup of batter to form a burger (flatten with fork to thin out).
Add more oil as needed.
Drain on paper towels or brown paper bags.
Use freshly toasted and freshly ground spices if possible.
For gluten free flour, you could use Bob's Red Mill all-purpose mix.
Or mix your own: 3/4 c sorghum, 3/4 c cornstarch, 1/2 c tapioca, 1/4 c chickpea.
Lentils should be slightly undercooked for this recipe.
This will be a batter consistency and will spread a bit in the pan.
Turn the burgers only when the edges are dark brown.
These freeze well with no defrosting needed: ready to eat after microwaved 1-2 minutes.