Zucchini "Crab" Cakes

With the use of Old Bay Seasoning, a classic herb mixture most often used for crab cakes, these little patties can justifiably be called Vegan Crab Cakes.  From the book The Vegan Table by Colleen Patrick-Goudreau.  Love that book!

Zucchini Cakes

2 ½ cups peeled and grated zucchini (about 5 small)

2 Tbsp. nondairy, nonhydrogenated butter (such as Earth Balance), melted

1 cup bread or cracker crumbs, seasoned or plain (crushed Saltines work great)

¼ cup minced yellow or red onion

1 tsp. Old Bay Seasoning

 ¼ tsp. salt (or to taste)

Freshly ground pepper, to taste

¼ cup all-purpose flour

Canola oil, for frying

Spread grated zucchini on a kitchen towel, and roll up jelly-roll style.  Twist towel tightly to wring out as much liquid as possible.  (You may even need to do this twice with two different towels.)  If you fail to do this, your zucchini cakes will be too wet.

In a large bowl, combine zucchini and nondairy butter.  Stir in bread crumbs, minced onion, Old Bay Seasoning, salt, and pepper.  Mix thoroughly to combine.

Coat your hands in oil, and shape mixture into patties.  Coat each patty in flour.  In a skillet, heat oil over medium-high heat until hot.  Fry patties until golden brown on both sides.  (Reheat in toaster oven or skillet.)

Yield:  8 servings

Sloppy Josés

These sandwiches are a twist off the traditional Sloppy Joe.  The addition of chile peppers, salsa, and beans gives them a kick and I "twisted" them even further and made them with lentils instead of beef.  (If you want to use beef instead of lentils just use 12 oz. lean ground beef.)  Super!  Austin originally found the recipe in a Better Homes and Gardens Junior Cook Book we checked out from the library.  I loved the way they turned out after the changes we made.  Definitely a keeper!

Sloppy Josés

1 cup dry lentils, rinsed and sorted
4 cups water
1/2-1 can refried beans, fat free (use more or less depending on how thick you want your filling)
1 (4 1/2 oz.) can diced green chile peppers
1/2 cup salsa
1 small onion, diced
1/4 cup water
1/2 teaspoon minced garlic
6 hamburger buns
Toppings:  lettuce, sliced olives, pickles, guacamole, diced tomatoes, shredded cheese, and/or sour cream if desired

Rinse and sort dry lentils, removing any stones.  Place in a saucepan with 4 cups water.  Bring to boil.  Reduce heat to med-low and place lid slightly ajar over pan.  Simmer for 20 min. or until soft.  Drain off any remaining liquid when done.  Set aside (or go on to the next step while the lentils are cooking.)

In a large skillet, saute diced onion.  Add 1/2 can (about 3/4 cup) refried beans, green chilies, salsa, water, and minced garlic to the skillet.  Stir in cooked lentils.  Cook on medium-high heat, stirring occasionally, until mixture comes to a boil.  Add more refried beans if desired.  Turn burner to low heat.  Cook for about 10-15 minutes or until mixture is thick and most of the liquid is gone.

Spoon mixture onto buns.  Top with desired toppings.  Serve.

Red Bean Veggie Burgers

These veggie burgers are soooo delicious!  They have the best flavor.  Leave nothing out!  You won't be disappointed.  I have substituted a green bell pepper for the red but that's it.  The kidney beans give them a nice red color and the vegetables are simply delicious together.  I usually double the recipe so I can have leftovers.  Leftovers are great reheated.  I love to crumble them over a salad for another meal option.  A single recipe makes about 4 burgers.

Red Bean Veggie Burgers

1 (15oz) can kidney beans, drained, rinsed
1/2 cup uncooked rolled oats
1/2 cup chopped fresh mushrooms
1/4 cup chopped onion
1 small carrot, shredded
1/2 medium red bell pepper, chopped
1 garlic clove, minced
3 Tbsp. ketchup
3/4 tsp salt
1/2 cup cooked brown rice

In a food processor* bowl with metal blade, combine first 9 ingredients; process with on/off pulses until coarsly chopped. Do NOT puree or they won't hold their buger shape.  Shape mixture into 4 patties, 1/2 inch thick.  Cook in a skillet lightly greased with olive oil on medium high for about 5-6 minutes on each side or until nicely browned and warmed through.  Do not flip burgers more than once or they could lose their shape.  If they do, just pat them back together.  Place burgers on whole wheat bun with lettuce, tomato, onion or any other hamburger fixin's you like.

*This can also be done by blending kidney beans in blender on low then putting mashed beans into bowl and adding finely chopped veggies, ketchup and salt. Stir in cooked brown rice.

Tuna Veggie Burgers and Creamy Lemon Dill Sauce

I whipped these up for dinner and they were so good. Very moist with all of the vegetables in them. Sometimes that seems to be the problem with tuna burgers-they get very dry. Not these! My boys like them with ketchup but I like them plain or with my Creamy Lemon Dill Sauce. Serve alone or on a bun with all the fixin's.

Tuna Veggie Burgers

2 cans tuna, drained
1/3 cup bread crumbs
1/3 cup dry oats
3 Tbsp. ground flax seeds, optional (I store my flax seeds in the freezer and grind just what I need at the time in a little spice/coffee grinder. You can also buy ground flax seed packaged.)
1 egg
1 zucchini, grated
1 carrot, grated
1 tsp. Mrs. Dash Onion and Herb (or favorite seasoning)
1/2 tsp. dry dill
salt and pepper to taste

Mix well and drop onto preheated skillet greased with non-stick cooking spray or olive oil. I often use my electric skillet. I use a 1/4 cup measuring cup to scoop out the tuna mixture, drop onto hot skillet, and slightly spread/flatten to about 1/2 inch thickness. 1/4 cup scoop makes 8 burgers. Cook on med-low heat (or 325 degrees on the electric skillet) for about 5-7 minutes on each side. I usually put the lid on while it's cooking on the first side and then uncover for the second side. Serve warm.

Creamy Lemon Dill Sauce
1/4 cup mayo
1/4 cup sour cream
1/4 tsp. dill
1/4 tsp. Mrs. Dash Garlic & Herb, optional
1/2-1 tsp. lemon juice

Mix well and slather on top of burgers!

Black Bean Rice Burgers

Feel like a different kind of burger? These are a great alternative. I got this recipe from my sister, Amy. Very simple and very good! You HAVE to make the sauce to go on the buns. That's what makes them even better! This is one of our favorite meals. I use a smaller measuring cup and we can get 6-8 burgers out of this recipe. Normally you would get 3-4 using the 1/2 cup scoop.


Black Bean Rice Burgers

1 can (15 oz.) black beans, rinsed and drained
1 egg
1 cup cooked brown rice
2 Tbsp. + 1/4 cup salsa
1 small onion, finely chopped
salt and pepper to taste
lettuce and tomato
1/4 cup reduced fat sour cream
sliced cheese, optional

In a mixing bowl, mash beans with fork. Add rice, onion, egg, salt and pepper, and 2 Tbsp. of the salsa; mix well. Using a 1/4 or 1/3 cup (or 1/2 cup if you want a bigger burger) measuring cup, drop onto sprayed, preheated skillet or electric skillet. Flatten slightly. Cover. Cook on low to med-low heat for 4-5 minutes. Flip with a sprayed spatula. Can be fragile. If they fall apart just pat back into shape. (Try to avoid flipping more than once. The secret is to slow cooking to avoid having to turn too often.) Cover again. Cook until firm and brown. Place sliced cheese on burgers to melt, if desired.

SAUCE:
In small bowl, combine 1/4 cup. sour cream and remaining 1/4 cup salsa. Spread generously on toasted hamburger buns, both sides. Assemble with lettuce and tomato. Enjoy!

Creamy Sloppy Joes

This is my favorite Sloppy Joe recipe. Just as messy as always but so yummy! It's a twist from the traditional tomato-based Sloppy Joe. I got this recipe from one of my BYU roommates.



Creamy Sloppy Joes

1 pound lean ground burger (I use turkey)
1/2 onion, diced
1 Tbsp. Worcestershire sauce, optional

Brown together in large skillet. Do not add salt! Drain off any fat. Add:

1/3 c. barbecue sauce
1 can cream of mushroom soup
1 Tbsp. yellow mustard (more or less to taste)
1 Tbsp. ketchup (more or less to taste)
pepper to taste

Simmer until heated through or up to an hour. Serve on buns.