Black Bean Edamame Burger

When I made the decision to stop purchasing processed foods, I was faced with the reality that I would need to make my own veggie burgers. Packaged veggies burgers taste good and are extremely convenient. This was not going to be an easy transition. The search began to find a veggie burger that not only has great flavor, but stayed together. After trying many different recipes, I found this gem. Don't be intimidated by the list of ingredients. It's worth the effort. I typically double the recipe and freeze the majority of the burgers. That way I can have quick access during the week, when life gets its busiest.

Black Bean Edamame Burgers

• 3 TBSP olive oil, plus extra for the baking pan

• 1/3 cup farro

• 1 onion, diced

• 2 garlic cloves, minced

• 3 medium carrots, shredded

• 16 ounces cremini mushrooms, stems removed, caps diced

• 2 15 1/2-ounce cans black beans

• 1 cup frozen edamame, thawed

• 1 tsp ground cumin

• 1 1/2 tsp chili powder

• 1 1/2 cups breadcrumbs

• 1 TBSP Dijon mustard

• 1 TBSP soy sauce

• 1/4 cup chopped cilantro, optional

• 1/4 cup chopped Italian parsley

• 1/2 tsp salt Pinch freshly ground pepper

• 2 large eggs, beaten

Directions:

• Heat 1/2 TBSP of the olive oil in a medium saucepan. Add the farro and cook over medium heat, stirring, for 2 minutes. Add 1 1/2 cups of water and a pinch of salt, and bring to a boil. Cover and simmer the grains 20 minutes. If not yet al dente, simmer for another few minutes until desired texture is reached. Drain and set aside.

• In a large skillet, heat the remaining 2 1/2 TBSP of olive oil. Add the onion and cook over medium heat until translucent, 8-10 minutes. Add the garlic and carrots and cook until fragrant, 2 minutes. Add the mushroom caps and continue cooking until softened, 2 additional minutes.

• In a food processor, pulse all but 1/2 cup of the beans to a chunky puree; transfer to a bowl. Fold in the remaining 1/2 cups of beans, edamame, cooked farro, onion mixture, cumin, chili powder, bread crumbs, Dijon, soy sauce, cilantro, parsley, salt, and pepper. Taste and add more salt or seasoning as desired. Let the mixture cool until no longer steaming, then mix in the eggs. Cover and chill in the fridge for at least 30 minutes or up to 24 hour (this step helps the patties stay together.)

• Preheat the oven to 400ºF. Line a baking sheet with nonstick liner or parchment. Using your hands, form the mixture into large patties (3 1/2"-4" in diameter, 3/4" thick) and lay them on the baking sheet several inches apart. Bake for 20 to 25 minutes or until the patties have browned slightly on top.

Yield: 6-8 patties depending on size

Vegetable Korma

On a cold, winter night, vegetable korma warms the tummy.  This recipe is easy on the budget and calories.  Total time to prep and cook is less than an hour.  Usually on a work night, I try to prepare food under 30 minutes.  If there is extra time in the schedule, consider making this dish.

Vegetable Korma

• 1 1/2 TBSP butter

• 1 cup chopped onion

• 1 TBSP minced peeled ginger

• 3 garlic cloves, minced

• 1 TBSP tomato paste

• 1 1/2 tsp ground cumin

• 1/2 tsp ground red pepper

• 1/4 tsp ground tumeric

• 1/8 tsp ground cinnamon

• 1 cup frozen edamame

• 1 (12-ounce) baking potato, peeled and diced

• 1 cup vegetable broth

• 1 tsp all-purpose flour

• 3 cups cauliflower florets

• 2 cups hot cooked long-grain brown rice

Directions:

1. Melt butter in a saucepan over medium-high heat. Add onion, and saute for 2 minutes. Add 1 tablespoon ginger and garlic; saute for 30 seconds, stirring constantly.

2. Stir in tomato paste and next 4 ingredients (through cinnamon); saute for 1 minute, stirring frequently.

3. Stir in edamame and potato.

4. Combine broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat and simmer for 8 minutes, stirring occasionally.

5. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over hot rice.

6. Yield: 4 servings (1 1/4 cups vegetable mixture and 1/2 cup rice)

adapted from Cooking Light