This year, I’ve been doing some teaching where cooking is concerned, and along with that comes learning on my part. Testing new recipes, experimenting with foods of different cultures and also trying my hand at a healthier way of cooking and eating. As I was working with a friend, we decided we’d like to try to find a recipe for a really good veggie burger. First of all, I wasn’t sure those four words really went together… “really good” and “veggie burger”. But, once again, I was wrong. This vegetable and grain-based patty is delightful. It’s bursting with flavors – we commented to each other that you could truly taste each vegetable in it and the bonus is, it’s packed with protein. Even my most lovable meat craving Sister thought it was delicious. That was a real surprise.
So, as we head into Lent, I thought this might be a good time to share this recipe. I really don’t think you’ll be disappointed.
Make the herb mayo: In a blender, combine all the herb mayo ingredients. Blend until smooth, then transfer to a bowl.
Make the veggie burgers: In a 2-quart saucepan, bring the water and quinoa to a boil. Reduce the heat to a simmer and cook, covered, until the quinoa is tender and all the water is absorbed, 15 to 18 minutes. Transfer to a large bowl and let cool. Or cook the quinoa in a rice cooker, following manufacturer directions (I used 2 cups quinoa/2 cups water). You will be using 3 cups of cooked quinoa in this recipe.
Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms, broccoli, carrots, parsley and onion, and cook, stirring often, until the veggies are tender and lightly caramelized, 8 to 10 minutes. Then add the baby spinach to wilt along with the corn. Transfer to the bowl with the 3 cups of cooked quinoa - let cool and add the two beaten eggs.
Once the vegetables-and-quinoa mixture has cooled, mix in the remaining veggie burger ingredients until incorporated. Form into 8 - ½ cup patties and shape. Lay out on a piece of wax paper.
In a large nonstick skillet, heat the remaining 2-3 tablespoons of olive oil over medium-high heat. Working in batches, cook the veggie burgers until golden brown and crisp, 3 minutes per side.
To assemble: Top each veggie burger with some of the herbed mayo and top with tomato and avocado. Serve while the burger is still warm with a side of sweet potato fries.
This week we continue with vegetarian recommendations, and this one is gluten free as well. Recently we had the pleasure of hosting a good friend of ours from “Across the Pond.” While our guest was not strictly vegetarian, we planned meals that were loaded with fresh produce and light on meat–and this vegetarian Frittata fit the bill!
Loaded with sauteed vegetables including a fistful of baby spinach, this dish is as versatile as you need it to be, easily adaptable for the breakfast, lunch or brunch table. A mini cast iron pan worked well as an individual serving and looked light-as-air still hot from the oven. Topped with cheese and garden chive, this just might make another appearance on our guest table this spring and summer!
Preheat broiler and heat the olive oil in a non-stick skillet*
Sauté the onion until translucent. Add the bell pepper and zucchini cooking until tender.
Add spinach and stir until just wilted.
Whisk together the eggs and egg whites, adding the salt and pepper and pour into the pan with the vegetables.
Reduce heat and stir until vegetables and eggs are combined. Keep over heat until the egg has set on the bottom, about 5 minutes.
Sprinkle with cheese and remove the pan from the heat and finish under the broiler. Cook under the broiler until the cheese melts and begins to bubble.
Garnish with fresh chive and serve immediately.
Get creative! Not only can this dish feature at breakfast, lunch and brunch, you can add or substitute other vegetables such as mushrooms and tomatoes and fresh herbs.
*We used a mini 6" cast iron pan in our preparation. If serving more people, a 10" skillet works well.
Once we opened Villa Via Sacra, our mission house in Barga Italy, it
took no time for warm friendships to spring up between our Community
family and the locals. Their interest in Gregorian chant resulted in
weekly gatherings at the villa where, over foaming mugs of Cappuccino
and crunchy biscotti, together we studied studied Latin neums and
learned how to sing authentic Gregorian chant. In return the local
women invited the sisters into their kitchens where they
generously shared their own secrets to preparing authentic Tuscan
food.
Since then our menus at the Convent, Bethany retreat house and
Paraclete retreat house definitely reflect our close association
with the life in Barga. This summery salad, although it involves
little cooking, incorporates many of the typical Tuscan flavors and is generously flavored with many of the seasonings regularly used there.
Our Lenten journey has begun. The church has been dressed in violet and our promises to God for these forty days have been made. The chants for the season speak of hope, transformation and a return to God. In the monastery, it is traditional to simplify life, not only in our work but also in our attitudes and our eating. Many monastic houses fast from meat during Lent – a simple soup and bread for lunch and dinner are the norm. As we harvest the last of our winter squash from our garden, this simple yet hearty soup is the perfect beginning to this special season of the church year.
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Vegetable and Lentil Soup from a Monastery Kitchen
Melt the butter and olive oil in a heavy bottomed stock pot. Add the diced leeks, celery, carrots, parsnips, butternut squash and a small amount of the dill and parsley and sauté until golden and the vegetables are beginning to soften, stirring occasionally. Adjust the heat so the vegetables are sauteing, but not burning.
Add the lentils and continue to sauté for a few more minutes.
Add 6 cups of hot chicken or vegetable stock and freshly ground pepper (to taste)
Cook for about 8 min. over medium heat, simmer, but do not boil.
Add the diced zucchini and continue simmering until the lentils are cooked and the vegetables are softened, about 15 min.
Remove from heat and add the baby spinach, the herbs and the lemon zest and juice and adjust seasonings with salt and pepper. If desired, serve with grated parmesan cheese.
After a dramatic religious conversion, young soldier Nicholas Herman decided to devote his life to following God and learning more about Christ. He joined a monastery and took the name Brother Lawrence of the Resurrection. There, he spent the rest of his life working in the kitchen and repairing his brothers’ sandals. But during his decades of doing seemingly menial jobs, Brother Lawrence discovered a profound truth about having a relationship with God: Experiencing His presence can—and should—happen everywhere. He spent his life serving others. His letters were later compiled into the now classic book The Practice of the Presence of God.
“He does not ask much of us, merely a thought of Him from time to time, a little act of adoration, sometimes to ask for His grace, sometimes to offer Him your sufferings, at other times to thank Him for the graces, past and present, He has bestowed on you, in the midst of your troubles to take solace in Him as often as you can. Lift up your heart to Him during your meals and in company; the least little remembrance will always be the most pleasing to Him. One need not cry out very loudly; He is nearer to us than we think.” ― Brother Lawrence, The Practice of the Presence of God
Between 2 sheets of plastic wrap, pound your turkey cutlets with a meat hammer until thin. Melt 2 Tbsp. each of butter and olive oil in a stove to oven safe skillet such as Calphalon or cast iron. Add your sliced onion and saute until lightly golden and soft. Add baby spinach, sun dried tomatoes, herbs and cook over low heat until soft and fragrant. Add the garlic (if desired) and wine. Cook over low heat until the flavors absorb into the tomatoes and onions.
Lay your turkey cutlets on a cutting board. Zest the lemon over each one. Lay your mozzarella cheese on one end. Spoon the onion mixture over your cheese, and then top with a generous grating of fresh Parmesan. Starting w/ the cheese end, roll up each cutlet tightly. Sprinkle some bread crumbs into a shallow bowl, and roll each cutlet in to coat.
Add the remaining 2 Tbsp of butter and olive oil back to your pan, melt over medium heat and add the cutlets. Sautée each side of the cutlets until golden and then place the skillet in a 300 degree oven for about 12-15 min. to cook through.
Take the remaining spinach,and microwave for about one minute until just limp. Sprinkle with onion salt and lay on a platter. Place the cutlets on top of the spinach to serve. Pour the juices along the sides of the cutlets just before serving.
This salad is a lovely and light “one platter” meal for those hot summer days. The warmth of the cutlets over the chilled baby spinach, cooks the leaves slightly, allowing you to bite into a refreshing combination of textures — soft and crunchy. I first served this on a hot day in Italy, and was taken by not only the beauty of the fabulous colors on the platter, but also the lemony and nutty flavors of the greens. Arugula can be substituted for the spinach, which will give it a more “peppery” flavor. Accompanied by a freshly made basket of rolls, you now have an elegant lunch. Andiamo Mangiare!
Make your coating for the cutlets according to instructions above
Salad Dressing: Mix all ingredients in a jar and shake well to combine. Taste and adjust seasonings as needed.
Coating for Cutlets: Combine all of the above in a blender until fine crumbs are made – adjust seasonings to taste
If cutlets are thick, pound with meat hammer until the cutlets are about ¼” thick. Put coating mixture in a small pan and coat both sides of the cutlets well with the crumbs.
Coat the bottom of a cast iron or other heavy duty skillet with olive oil and 1 Tablespoon of butter (to prevent burning) and heat. Once sizzling, reduce the heat to medium, add the cutlets and brown on both sides. Tip: don’t turn the cutlets over until they are ready to “release” from the pan or else all the coating will come off the cutlet!
Meanwhile, prepare your vegetables and fruit for the salad (slicing etc)
Fill the bottom of your serving platter w/ the baby spinach and toss lightly with the dressing and then a sprinkling of onion salt and fresh parmesan cheese (or dress in a bowl and transfer to platter afterwards).
Once the cutlets are cooked and while they are still warm, lay them over the bed of baby spinach, overlapping slightly to create some height in the center of your platter. Your baby spinach is going to cook slightly from the heat of the warm cutlets.
Creatively, arrange your fruit and vegetables on top of the meat, and finish with a sprinkling of freshly grated parmesan cheese and red onion.
