1 large egg
1 1/2 C cannellini beans
3 cloves garlic
1/2 lb broccoli
1/4 C panko breadcrumbs
1. Wash and dry the vegetables. Cut the broccoli into small pieces. Drain and rinse the beans; transfer to a large bowl and mash with a fork. Peel and mince the garlic.
2. In a large pan, heat 1 tsp olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the beans, minced garlic and salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the beans begin to brown. Add 3/4 c water; cook, stirring occasionally, 4 to 6 minutes, or until the water has cooked off. Transfer to a bowl. Wipe out the pan.
3. Add the egg and breadcrumbs to the bowl of cooked broccoli and beans; season with salt and pepper. Stir to thoroughly combine. Using your hands, gently form the mixture into two 1-inch-thick patties. Transfer to a plate. In the same pan, heat 1 tsp olive oil on medium high until hot. Add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4 large portobello mushroom caps
1/4 c balsamic vinegar
2 TBS olive oil
1 tsp basil
1 tsp oregano
1 TBS minced garlic
salt and pepper to taste
4 oz. thinly sliced Provolone cheese
1. Cut stems off mushrooms, and place smooth side up in shallow dish.
2. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, and salt and pepper. Pour over mushrooms. Let stand at room temperature for around 15 minutes or so, turning twice.
3. Preheat grill for medium high heat.
4. Brush grate with oil. Place mushrooms on the grill over medium high heat, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese, if desired, during the last 2 minutes of grilling.
1 cup cooked brown rice
1 15-oz can black beans, drained and rinsed
1/4 cup chopped scallions
1/4 cup chopped cilantro, divided
1 tsp cumin
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp juice of fresh garlic
salt to taste
freshly ground black pepper
1 egg or flax egg (1T ground flaxseed + 3T water)
1/4 cup fine ground yellow cornmeal
2 tablespoons extra virgin olive oil
Combine cooked rice, beans, scallions, 2 T cilantro, cumin, red pepper flakes, garlic juice, salt, pepper and egg in a bowl.
Heat olive oil in a large skillet. Form bean mixture into four large patties. Hold a patty in one hand and sprinkle with cornmeal spreading it evenly over the surface. Turn the patty over into your other hand and sprinkle the other side with cornmeal. Lay patty gently into the hot oil. Continue with remaining patties. Gently fry the cakes about 5 minutes on each side or until golden brown. Garnish with remaining cilantro.
1 (19 oz) can chickpeas, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh cilantro
1 teaspoon dried parsley
2 teaspoons ground cumin
1/8 teaspoon ground turmeric
1/2 teaspoon baking powder
1 cup fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon cracked black peppercorns
1 quart vegetable oil for frying
Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.
To parboil the potatoes, put them into a small pot, cover with 2 inches of salted water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, but not completely cooked through since you’ll finish them on the grill.
3/4 pound small new potatoes, cut in half
2 medium zucchini or yellow summer squash, cut in half lengthwise
1 large onion, cut into 1/2-inch thick pieces
1 green bell pepper, cut into 1-inch strips
1 yellow bell pepper, cut into 1-inch strips
1/2 pound mushrooms, quartered
1/3 cup of your favorite salad dressing
If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring. Parboil potatoes until done but still firm. Thread vegetables alternately on skewers. Brush generously with salad dressing. Grill for 3 minutes; turn vegetables over, brushing with extra salad dress. Grill for another 3 to 4 minutes until done.
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.