Tag Archives: cooking

burgers n’ fries veggie wise

In my pursuit of being more vegetable based in diet, I finally decided to try my hand out at making my own veggie burger. Burgers, to me is the ultimate yet obtainable indulgence, that I need to have maybe, oh- once every couple of months. There’s just something so good about a well-made burger with all the fixings (mayo, ketchup, pickles, onion, and maayyybe a tomato if they’re in season). And of course, on the side a nice pile of fries, and in this case my new found carb-love=sweet potato fries. And, they’re baked!

making patties.

I stumbled upon this recipe on one of my favorite blogs, The Kitchn and decided to try it since it looked easy enough. I loved that they were fried (it’s ok, there’s not meat! haha) and my patties ended up being really salty, a nice remembrance of the meaty flavors found in beef. I also really enjoyed the nuts and the texture that came from it. You can view the recipe for their Beef-Free Bean Burgers here.

baking beauties.

And, on the side I found also this poston their website- a perfect pairing. Mine came out slightly soggy (perhaps I used too much oil, or my wedges were too big) but you can view the easy as heck recipes here on the blog Annie’s Eats.



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eggplant puree/melanzana bastardized.

I had this odd craving for…eggplant. I’m not a huge fan of eggplant- its good but something I don’t really make too often. What got me thinking of eggplant was this memory of a PF Chang’s dish- eggplant and ground chicken. Then I thought of eggplant parm. The former’s dish consisted of eggplant half pureed, half intact. Eggplant Parm, of course is pretty familiar.

I looked up recipes, and found out about this Italian preparation of eggplant, referred to as melanzana. The recipe consisted of the eggplant roasted, pureed, with the addition of onion, garlic, vinegrette, salt and pepper. That sounded great, but I in all honesty, I wanted eggplant parm without the mess of frying and something a bit more healthy.

I’ve been a strong vegetarian kick, so this proved to be very filling.

Eggplant Melanzana Parmesan

1 medium eggplant

1/2 onion chopped coarsely

1 large garlic clove

1/4 cup sour cream

1/2 cup of prepared tomato sauce

1-2 cups baby spinach/spinach

mozzerella cheese

olive oil, salt, and pepper

1. Cut eggplant lengthwise and brush with olive oil, salt and pepper. Preheat oven to 350 and place a pan in the oven to preheat it, while you’re chopping up your vegetables. When pan is warm, place eggplant flesh down. Cover skin with more olive oil, salt, and pepper. Roast for 30-45 minutes until the flesh is completely cooked. You can tell if the skin pulls completely away from the eggplant.

2. Let eggplant cool. When eggplant is cool enough to handle, spoon out flesh and throw away skins. Add eggplant innards, onion, olive oil, sour cream, and 1-2 tsp of olive oil to a food processor. Puree until lumpy and combined.

3. Add eggplant to saucepan and combine with tomato sauce. Throw in some baby spinach and stir until wilted. Serve with pasta, mozzerella cheese, and fresh basil.

I also added some left over portabella mushrooms that I roasted. You can also omit the sour cream if you want a completely vegan dish. The sour cream adds some creaminess, but isn’t necessary.

om nom nom nom!

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plan on plantains

I forgot how much I enjoyed plantains. Growing up I was scarred for life as I ate one raw. I’ve just recently started to enjoy them again, especially when fried and eaten alongside something really meaty and substantial, like shredded pork or chorizo and beans.

I found an easy and tasty wait to prepare plantains in the May 09 issue of Food and Wine. Sooo easy! And plantains are sooo cheap. At my local supermarket they are like 3 for a dollar sometimes.

Find the recipe here: Tostones

And here are some pictures from my Tostone making:DSC01491


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