Category: Recipes

High Protein Vegetarian/Vegan Burger Patties

Published on by richbLeave a comment

These came out great and go well in a bun as a vegan burger. They are easy to make and high in protein.

Ingredients

  • 3/4 cup of mung beans (soaked at least 6 hours or overnight in water)
  • 1/4 cup of dried black beans (cooked) or 1/2 cup of cooked black beans
  • 3 tablespoons of corn starch
  • 1 teaspoon Chili powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of Vegetarian Beef Broth (if omitted use 1/4 teaspoon salt)
  • 1/2 teaspoon of Salt (Add more if desired)
  • Olive oil

Directions

In a food processor grind up mung beans into a paste. Add in all the other ingredients except the onions and black beans and pulse a few times to mix them in. Add in the black beans and pulse a couple of times, but keep the black beans mostly in tact. Pour into a bowl and mix in the onions. Heat a frying pan and add in the oil and spoon in the mixture and fry till nicely browned and the middle of the patty is firm when pressed on. Serve and enjoy.

Indian Vegetable Cakes Recipe

Published on by richbLeave a comment

This is a healthy, great tasting vegan recipe that meat eaters will love also. The moong dal have a lot of protein and will really give you a satisfying fullness. You can eat this with an Indian pickle (It goes good with lemon pickle).

  • ¾ cup split moong dal or whole green mung beans
  • 3 tablespoons corn flour (corn starch)
  • 1 medium onion,chopped fine
  • 1 small carrot,peeled and grated
  • ½ green bell pepper,chopped fine
  • Optional 2 green chillies,chopped fine (you can substitue 1/2 to 1 tsp of cayenne pepper or leave out all together)
  • ½ teaspoon grated ginger
  • 1/2 cup of water
  • Salt about 1 tsp. You can sprinkle more on top while you are cooking if you’d like
  • Olive Oil or Canola oil  (Add a tablespoon or two to the pan before cooking)
  • Optional for more flavor (1/2 tsp of ground fenugreek seed, 1/2 tsp ground cumin)

Directions

Soak Moong dal or Mung beans overnight in water. Drain and in a food processor grind to a paste. now add the rest of the ingredients (except oil) and stir till well mixed. Add water and mix again. Add some oil to a nonstick pan and cook till it is nicely browned flip and brown other side. These are best when eaten hot. Enjoy!

Spicy Korean Tofu Stew

Published on by richbLeave a comment

This is a great hearty soup/stew and is one of the more filling vegetarian/vegan recipes that I have come across. I like to eat it in the colder weather the most, but it is good enough that I even eat it in the summer also.

  •  Ingredients
    • 3-4 cups Vegetable broth
    • 1 package Soft Silken Tofu broken up as desired
    • 1 6-8 oz package sliced mushrooms (Fresh or canned)
    • 4 strips of dried seaweed (sold as snack comes in paper like sheets)
    • 1 Tablespoon olive oil
    • 2 teaspoons course ground Korean pepper
    • 3-4 cloves garlic minced fine
    • 3-4 green onions chopped
    • 1 tablespoon sesame oil
    • 2 tablespoons soy sauce
    • Salt to taste
  • Directions
    • Add olive oil to preheated pan on medium heat along with garlic. Fry about 2 minuites
    • Add vegetable broth, tofu, pepper, soy sauce, seaweed, sesame oil and mushrooms
    • Cook on medium heat for 20 – 30 minutes
    • Serve in bowls topped with chopped onions if using green onions and serve with rice to eat with or scoop into soup

Incredible Garlic Dill Pickles

Published on by richbLeave a comment

I like fresh, crunchy pickles and with a little less salt, so I made them myself and they came out great. These are balanced in flavor, if you want a stronger garlic flavor add more garlic.

Ingredients

  • 3 regular cucumbers sliced or cut into spears.
  • 1 3/4 cups white vinegar
  • 1 3/4 cups water
  • 1 1/2 tablespoons pickling salt
  • 3 teaspoons dill seeds
  • 4 – 6 cloves garlic minced
  • 1 tsp whole mustard seed
  • 4 cayenne peppers stems removed and sliced in half
  • 1/2 tsp sugar

Directions

Put vinegar, water, dill seed, sugar and salt into pan and heat till steaming and heat till starting to steam and salt and sugar are dissolved. Remove from heat and add garlic, mustard, and peppers. Let cool slightly for about 10 minutes, then pour over cucumbers stuffed into jars evenly dividing the non liquid contents. Put lids on and let cool till room temp, then let it set in the refridgerator for at least 1 day.

Spicy BBQ sauce

Published on by richbLeave a comment

I occasionally make BBQ sauce, this time I was going to make a batch of BBQ beans. I like a spicy,  vinegary sauce and that’s what this sauce is. Here’s the recipe.

Ingredients

  • 1/2 cup of water
  • 2 tablespoons of tomato paste
  • 2 teaspoons of white vinegar
  • 1 tablespoon brown sugar
  • 1/2 tsp red pepper flakes
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp prepared mustard
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper

Directions

Add water to pan on low heat, then add tomato paste and mustard and stir till combined. Add in rest of ingredients and and leave on heat for about 15 minutes. Adjust by adding any additional salt at end if needed.

 

Red Chilli Beef Tacos/Burritos Recipe

Published on by richbLeave a comment

I have had some really good red chili beef tacos at restaurants. They can be pretty expensive so I decided to make some myself. It turned out great and everyone really likes it. The added bonus is you can make enough for 12 large servings for a little more than the price of one meal of this at a restaurant.

Ingredients

  • 3-5 pound Cross Rib Roast
  • 2 level tablespoons of chili powder
  • 1 level tablespoon of chipotle chili powder
  • 1 – 2 tablespoons of New Mexico chili powder
  • 1 teaspoon of salt (More can be added later if needed)
  • 1 teaspoon ground cumin
  • 1 tablespoon oregano
  • 1/2 of a large onion sliced thin
  • 4 large cloves garlic chopped
  • Tortillas for tacos or burritos
  • Fresh chopped cilantro and diced onion for topping

Directions

Cut Cross Rib Roast into about 3-4 inch chunks. Mix the next 6 ingredients in a bowl and coat the chunks of roast, and pour any remaining in the crock pot over the meat.  Sprinkle the onions and garlic over the meat chunks and cook on high for 6 to 8 hours till the meat easily shreds. Shred the meat and serve in a burrito or taco with the fresh onion and cilantro.

Hearty Roasted Eggplant Soup

Published on by richbLeave a comment

I have two eggplant plants and they are loaded with eggplants. I am looking for different ways to use them. This is one recipe that turned out great.

Ingredients

  • 4 large asian eggplants
  • 1/2 onion sliced
  • 2 ripe tomatoes pealed and chopped
  • 1 8 oz can of tomato sauce
  • 1 1/2 tsp salt
  • 1 head of roasted garlic
  • 1/2 tsp italian seasoning
  • 32 oz of vegetable stock (Can substitute Chicken stock)
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp lemon juice
  • 1/2 tsp cumin
  • 2 tablespoons of chopped cilantro

Directions

Spray eggplants and garlic head with oil and roast at 400 degrees for 40 minutes. When cool, remove inside of roasted eggplant and garlic chop and add into a pan along with the rest of the ingredients (except cilantro) a pan and simmer for 30-45 minutes. Stir in cilantro just before serving. Serve and enjoy.

Healthy Spicy Chicken Chili

Published on by richbLeave a comment

Ingredients

  • 1 lb gound Chicken
  • 1/2 onion chopped finely (chop a little more for topping if desired)
  • 1 ripe tomato chopped finely
  • 1/2 cup of cooked black beans
  • 1/2 cup cooked kidney beans
  • 3 tablespoons of chili powder
  • 1 tablespoon of cumin powder
  • 3 large galic cloves chopped finely
  • 1/2 teaspoon salt
  • 1/2 tsp dried oregano
  • 2 tablespoons of hot roasted hatch chilis
  • 1 8 oz can of tomato sauce
  • 2 tablespoons olive oil
  • Shredded Cheese, and chopped cilantro for topping if desired.

Directions

Add olive oil to pan along with garlic and onions and lightly fry for about 5 minutes, don’t brown. Add in ground chicken and chili powder and cook and crumble with a spoon.  Add in rest of ingredients and cook for about 45 minutes till flavors blend. Top with cheese, onion, and cilantro.

For Vegetarian or vegan, use meat substitute and leave cheese out.

Red Chili Beef Tamales

Published on by richbLeave a comment

These tamales taste really good. I have tried to make it easier and less time consuming to make, but made sure they still have a great flavor. Of course you could go the long route like making your own chilli sauce and spend considerably more time, I have done this before, and the would taste even better. But these are definitely a big step up from store bought ones. Here is the recipe:

Ingredients

  • Meat
    • 1 3lb beef rump roast
    • 2 cups of water (to cook the meat in)
    • 2 16 oz cans of good enchilada sauce
    • 1 tablespoon garlic powder
    • 1 teaspoon chipotle chili powder
  • Masa
    • 3 cups of Masa Mix
    • 1 cup of vegetable shortening
    • 1/2 tsp salt
    • 1/2 cup of the Beef cooking liquid
    • about 1 cup of water (add to masa while mixing till forms a dough consistancy)
  • Corn Husks

Directions

Cook the roast till falling apart (6-8 hours in a crock pot or 1 1/2 hours in a pressure cooker). When roast is nearing cooking completion take cans of enchilada sauce and heat in a pan and add in the garlic and chili powder and simmer for about 15 minutes to combine the flavors. Also soak the corn husks till pliable.  Remove meat and cut into chunks and shred. Now add enchilada sauce and mix. Add all the Masa ingredients to a mixing bowl and mix with an electric mixer till combined. Take the masa mixture and spread over a corn husk and then add about 1 tablespoon of the meat mixture to it and roll the coated corn husk around the meat so it surrounds it. Fold the end of the tortilla up and set on a plate so it doesn’t unravel. Continue to repeat all tamales are done. Now stack as many as will fit into a steamer leaving enough room between for steam to flow around all of them and steam for about 20 minutes till the masa is firm. Let cool enough to eat. You can refrigerate or freeze the extra and microwave later.

Chicken Makhani (Healthy Version)

Published on by richbLeave a comment

I tried to come up with a healthier version of Chicken Makhani since this dish is usually loaded with a lot of fat. I used whole milk instead of cream and used lower fat yoghurt, and use boneless skinless chicken breast. However I did use butter to help add in some richness, but it is still much lower in fat and tastes great.

Ingredients

  • 3 large boneless skinless chicken breasts cut into 1″ cubes
  • 1/2 cup low fat yogurt
  • 1 tablespoon garam masala
  • 1 teaspoon red chili powder (cayenne pepper)
  • 1/4 tsp cumin powder
  • 1/2 onion chopped coursely
  • 1″ piece of ginger sliced across the fibers
  • 5 cloves of garlic
  • 1 tablespoon of olive oil
  • 1 Serrano pepper stem cut off
  • 2 tablespoons butter
  • 1 8 oz can of tomato sauce
  • 1/4 cup whole milk
  • 1/2 tsp salt

Directions

Add yogurt into a bowl and mix in garam masala and when mixed evenly add chicken and stir to coat the chicken. Cover and put into the refrigerator for 1 hour to marinate. Add onion, garlic, serrano pepper, and ginger to a food processor and process till it becomes a paste. Heat pan till hot and add olive oil and chicken. Brown chicken, but do not cook all the way through then set aside in a bowl. Add the paste from the food processor to the pan and fry till most of the liquid has evaporated. Now add chicken, cayenne pepper, cumin, tomato sauce, butter, and milk to pan and cook uncovered for about 5 – 7 more minutes till the chicken is fully cooked. I served with brown rice to keep it healthy all around.