Rotini and Mixed Vegetable Side Dish

October has been a difficult month. First my camera gave up the ghost, then my lap top. I am saving up to replace them.
The Thanksgiving Craft Fair was a success. But 3 days outside left me under the weather(excuse the pun), then followed by a wonderful Italian wedding with very affectionate people ending up with a cold.
I need to be more aggressive at improving my immune system.
Veggies are definitely part of the answer.
There are some frozen veggies with pasta mixes available in the frozen food aisle. These mixes sometimes have skim milk powder listed on the label.
These veggie/pasta mixes are easy to replicate.

INGREDIENTS:
500 gram package of Europe's Best Nature's Balance(a blend of Leaf Spinach,Sugar Snap Peas, Broccoli, Asparagus, Red Pepper, Yellow Pepper, Garlic Sprouts)

2 cups of dry Rotini Pasta
2 TBSP of Earth Balance Margarine
1 TBSP Montreal Steak Spice
2 tsp garlic powder.

Cook pasta separately as directed. Meanwhile cook the whole package of the veggies as directed. I used the microwave.
Drain pasta when cooked, return to pot, add 1 TBSP of margarine and spices.Mix thoroughly. Add hot veggies, mix and add rest of margarine.

Makes enough for 6 side dishes.

It would be neat to use tri coloured pasta if you can find it. Here's a net picture of rotini. Hoping to get the new camera soon.

Save a Turkey - Chickpea “Turkey” Burgers or Roast

With the Canadian Thanksgiving just around the corner my thoughts are turning to the aromas associated with the Thanksgiving dinner.
We will be doing the O'Shaving's arts and craft show over the weekend, so I'm not obligated to cooking any large meals. But I still wanted to experience the Thanksgiving flavours.
The "Black Bean Burger" Recipe of the other day inspired me to change things up .
While these Burgers or Roasts are cooking the house fills with the most wonderful smell. I was able to get some photos this time before my camera finally gave out.
Here is the Thanksgiving inspired recipe.


Chickpea “Turkey” Burgers or Roast
Wet Ingredients:
2 - 540 ml/19 fl oz chickpeas-rinsed and drained
1 cup quick cooking oatmeal
2 ½ cups water
1 vegan “chicken” flavoured boullion cube
1 cup finely chopped onion
Dry Ingredients:
3 cups Panko crumbs
1 cup flour
½ cup gluten flour
2 Tablespoons of herbes de provence
1 Tablespoon poultry seasoning
olive oil
INSTRUCTIONS:
1. Boil water and dissolve the boullion cube, then add oatmeal and simmer  15 minutes or until nice and thick. Stir frequently. Pour into measuring cup-you need 3 cups total, add water to make volume if needed.
2. In a food processor put the chickpeas then add the cooked oatmeal. Puree  together.
3. In a mixing bowl put panko crumbs , gluten flour, flour, herbs and spices.
4. Add chickpea puree, mix together. Then add onion. Mix thoroughly.
5. Make into burger patties or roasts/loaves.
TIP-when shaping burgers or roasts dip your hands into warm water.
For BURGER PATTIES
Preheat oven to 350 degrees
Put a teaspoon of olive oil in fry pan on medium high heat, fry burgers for at least 10 minutes browning them on each side.

Put  roasting pan into the oven, add 1 inch of boiling water. Put rack on top covered with foil, spray or brush with oil. Put the browned loaves on top . Cook for 1 hr.
OR- Put in microwave covered on HIGH for 3 minutes.
This ensures that the flour is cooked through.
FOR ROASTS/LOAVES:
Preheat oven to 350 degrees. Boil some water.
Shape into 3 loaves. Brown in skillet on all sides using some olive oil.

Put the roaster pan into the oven, add 1 inch of boiling water. Put rack on top covered with foil, spray or brush with oil. Put the browned loaves on top. Cook for 1 hr.

These burgers or the roast have a nice crunchy outside, are moist and full of flavour on the inside.
I made a burger with lettuce and tomatoe and a little mustard. MMMMMmmmmmm!!

I plan to have the roast with a simple gravy, steamed broccoli, cauliflower, mini red potatoes and baby carrots with melted cheddar Tofutti sauce. I'm going to make a pumpkin custard (of course vegan) for dessert. I'm working on a Fall Harvest Machine Bread that would compliment this meal. I'll post it as soon as I've got the kinks worked out.

HAPPY THANKSGIVING !!!!

Vegan Black Bean Burger

I was cruising the web for a bean burger recipe and I happened on a youtube that Guy Fieri of the Food Network posted. He was at the Blue Plate Diner  in Salt Lake City. In the video  the chef gives a list of the ingredients that goes into the vegan bean burger. Naturally, there was no mention of quantities. But never the less I decided to try to make these burgers.
This is the recipe I came up with:


Vegan Black Bean Burgers (Inspired by the Blue Plate Diner in Salt Lake City)

1 can black beans-540 mls/19 fl oz-rinsed and drained

1 can chick peas-540 mls/19 fl oz-rinsed and drained

1 ½ cups cooked and cooled oatmeal

3 cups panko crumbs

½ cup finely chopped onion-about 1 small onion

½ cup finely chopped celery-about 3 large ribs

1 tablespoon Montreal Steak Spice

2 tablespoons  flour

INSTRUCTIONS

1-In a food processor (I used my Vita Mix) puree  ½ cup water with black beans and chick peas. This will be very thick.

2-In a mixing bowl put panko crumbs, bean puree, cooled oatmeal, onion, celery, steak spice and flour. You can use your hands or a food processor. The mixture is sticky-if using your hands to shape the patties, put your hands in a bowl of clean warm water.

3-Heat a large non-stick skillet on medium high heat, use a tsp of olive oil and fry for 10 minutes on each side.

4-Makes 6 large burgers or 8 medium size.

They tasted great on a kaiser roll with tomatoes, lettuce and mustard. A good basic bean burger that will support added flavours.

This has given me an idea-I have Rachel Ray's Big Orange Recipe Book in which she has a number of tasty burger recipes. I think I'm going to try to veganize them.