Big Vegan

I got some vegan and vegetarian cookbooks from the library last week with the intention of trying some new recipes.  The only one I've really delved into is called Big Vegan by Robin Asbell.  All of the recipes I've tried have been delicious tasting, if not also delicious looking.

My two favorites were a Black Bean and Quinoa Burger and a Pan-roasted Kalamata Sauce with Pasta.  YUM.  Recipes below.  :)

Pan Roasted Kalamata Sauce & pasta

Ingredients

1 T EVOO

12 garlic cloves diced

1 C chopped onions

1/2 C chopped carrots

1 T chopped fresh rosemary (1-2 tsp dried)

3/4 C white wine

1/2 C (or more) of kalamata olives, pitted and halved

14 oz canned diced tomoatoes, with juice

2 C arugula

1 dash of red pepper flakes (I didn’t add this)

1/2 tsp salt (didn’t add this)

8 oz penne

Directions

1. In a large frying pan, heat the oil for a few seconds.  Add the garlic, onions, carrots, and rosemary.  Stir.  Reduce heat to medium/medium low.  Cook, stirring occasionally, for 7 minutes.  Add the wine and olives, turn the heat to high, and boil for about 4 minutes, until the sauce is reduced to a syrup.
2. Add the tomatoes, arugula, and pepper flakes.  Simmer until the sauce is thick and the greens wilted.  Add the salt.
3. Bring a large pot of water to boil.  Cook the pasta according to package directions and drain well.  Toss with sauce in pan.  Serve hot seasoning with parmesan if desired.

Black Bean and Quinoa Burgers

Ingredients

1/2 C quinoa

14 oz can black beans, drained and rinsed

2 scallions, chopped

2 T flour

1 1/2 tsp ground cumin

1/2 tsp chili powder (I used 1/16 tsp of cayenne because I didn’t have chili powder)

1/4 tsp salt (I used 1/8)

3 T white sesame seeds

oil spray

hamburger buns

salsa

Directions

1. Preheat oven to 425.
2. In a small sauce pan with a lid, dry toast the quinoa over high heat, swirling the pan to move the grains over the heat.  When the quinoa is crackling hot (it will start popping like popcorn) and toasty smelling, take it off the heat and carefully pour in 3/4 C water.  It will bubble up, so add the water gradually.  Place the pan back on the heat and bring to a boil, then cover and lower the heat to the lowest setting.  Cook until all the water is absorbed, about 15 minutes, then take it off the heat and let stand for 5 minutes to finish steaming.  Drain if there is any excess water.  
3. While the quinoa is steaming, put the beans, scallions, cilantro, flour, cumin, chili powder, and salt into a bowl and mash everything together with your hands or masher tool (I highly recommend a tool based on how goopy Jeri’s hands got doing this).  Add the quinoa.  Mix together.  The mixture should hold together but still be a little chunky.  Divide into four portions.  Spread the sesame seeds on a plate.  Form the bean mixture into patties and coat with the seeds.
4. Coat a baking sheet with oil spray and place the patties on it.  Bake for 15 minutes, then flip the patties carefully and bake until they are browned and crusty, about 10 minutes more.  Serve hot, on the buns, with salsa (spread on the patty).