3×3 Food-Veggie Burgers

veggie burgers I think I may have been drooling all over my keyboard while writing this post. I mean, have you ever seen so many good-looking veggies, er should I say veggie burgers?! Don’t get me wrong, I LOVE vegetables and we eat them every day, but sometimes they just aren’t the most appetizing things to eat. In fact when I was making our dinner menu for the month, I thought I’d have to work extra hard to plan some delicious meatless meals for Fridays (due to Lent), but to my surprise we actually eat mostly vegetarian meals as it is. Despite our menu being all “vegged out”, veggie burgers were nowhere to be found. So needless to say I was a little overly excited for this month’s 3×3 food post. Whether it’s for Meatless Mondays or No-Meat Lenten Fridays, Luci’s sweet potato veggie burgers (because we all know my obsession with sriracha can’t be stopped), Grace’s bulgur quinoa burgers (because I can’t get enough quinoa in my life) and my mediterranean mushroom burgers (lemon aioli, feta cheese, phyllo dough “bun”? Yes, yes & yes!) are sure to be on heavy rotation. Hop on over to Luci’s blog and Grace’s blog to get their recipes and continue scrolling down for mine.

Are you a fan of veggie burgers? If so, what is your favorite kind?

portabella burgers portabella mushrooms mediterranean mushroom burger portabllea mushroom burgers

Mediterranean Mushroom Burgers
Serves 2
A portabella "burger" topped with mediterranean flavors and served on a phyllo "bun"
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Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Burgers
  1. 2 large portabella mushroom caps, cleaned and dried
  2. Salt & pepper
  3. Olive oil
  4. Balsamic vinegar
Parsley Pesto
  1. 1/2 cup fresh parsley
  2. 1 tablespoon of olive oil
  3. Juice of half a lemon
  4. 1 clove of garlic
  5. Dash of salt & pepper
Lemon Aioli
  1. 4 tablespoons of mayonnaise
  2. Juice of 1 lemon
  3. 1/2 a tablespoon of fresh dill, minced
  4. 2 tablespoons of feta cheese, crumbled
Phyllo Buns
  1. Phyllo dough, unthawed
  2. Melted butter
Toppings
  1. Feta
  2. Dill
  3. Grilled pepper strips
Instructions
  1. Place the mushroom caps in a shallow baking dish. Sprinkle generously with olive oil and balsamic vinegar (I did about 3-4 tablespoons of each) along with a few pinches of salt and pepper. Cover and let marinate for 3 hours up to 3 days.
  2. When you are ready to eat the burgers, first make the sauces. For the parsley pesto, mix all the ingredients in an immersion blender or cuisinart and puree until smooth and well-blended.
  3. For the aioli, mix the mayonnaise, lemon juice and dill together in a small bowl. Stir in the feta crumbles.
  4. To make the buns, carefully cut at least 10 sheets of phyllo dough to a size a little bigger than the mushroom cap. I cut mine about 1/3 of the way down the sheet, then cut that in half. Feel free to make it as big as you would like and as thick as you would like. Start stacking the phyllo squares on a foil lined baking sheet. In between every couple layers, brush on some melted butter. Finish the top off with melted butter, as well. Bake at 350 degrees for 7-12 minutes, or until golden brown and slightly puffed.
  5. While the "buns" are cooking, place a non-stick or well-oiled grill pan (a regular skillet will work too) over medium heat. Cook the mushrooms on each side for 3-5 minutes.
  6. To assemble your burgers, first place a "bun" on your serving dish. Next spread on about 1 tablespoon of the pesto. Top that with your mushroom patty, the sautéed peppers (if you like), a dollop of the aoili, and garnish with a little dill and some more feta crumbles. Serve immediately.
Runway Chef http://www.runwaychef.com/
Kitchen Necessities

Potato Tofu Scramble

potato tofu scramble Food has always been about more than just the dishes being served or the flavors that I’m tasting. Food to me is about a story. A recipe handed down from so-and-so, a special cake made for every birthday, an ingredient reminiscent of a vacation. Many of the recipes I cook or the memories I share have to do with food (with my Italian heritage this should surprise no one), and this recipe is no different.

When I was younger, we rarely ate out, so it was pretty memorable when we did. One place in particular, the 3 Sisters Cafe, was a restaurant in a house that was situated next to our health food store. I remember eating breakfast there on several occasions, I remember the food was delicious, but I don’t ever remember what I ate. Except for these potatoes. These I got every.single.time. They were nutritious and healthy (parental-approved) but also cheesy and delicious (child-approved). I haven’t been to that restaurant in years, but that hasn’t stopped me from eating these powerhouse potatoes as a side with my eggs, as my lunch with a salad, or for dinner along with some fish or a steak. After all, when it comes to recipes, it just doesn’t get better than one that is easy, healthy, delicious, customizable, and versatile.

Potato Tofu Hash recipe potato tofu hash ingredients tofu and potatoes tofu potato hash

Potato Tofu Scramble
Serves 4
A simple, but healthy and nutritious, potato dish that packs a powerful punch for brunch, as a side dish, or for a main meal
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Prep Time
5 min
Cook Time
18 min
Total Time
25 min
Prep Time
5 min
Cook Time
18 min
Total Time
25 min
Ingredients
  1. 4 large potatoes, cut into cubes (and peeled, if you prefer)
  2. 7 ounces tofu
  3. 2 tablespoons of olive oil
  4. 1 1/3 cups salsa
  5. 1/2 cup cheese (cheddar, feta, or goat's cheese are all good)
  6. A large handful of fresh parsley (about 1/3 cup)
  7. Salt and pepper, to taste
Instructions
  1. In a small saucepan, add your potatoes and cover them with water. Bring to a boil, and cook for about 10-12 minutes, or until the potatoes are tender enough to be pricked with a knife/fork, but not falling apart. Drain the water and give the potatoes a rinse in cold water to stop the cooking.
  2. In a large skillet, heat the olive oil over medium heat. Add in the tofu and potatoes and season with salt and pepper. Cook for about 5 minutes, then stir in the salsa and at least half the parsley (more or less depending on your taste preferences). Stir to combine everything and cook for another minute or two.
  3. Scoop into serving bowls and top with a sprinkling of cheese and a little more parsley.
  4. Store leftovers in a tightly sealed container for up to three days in the refrigerator.
Notes
  1. Serve as a side at brunch (goes well with eggs) or as a side dish with a main meal. Also makes a great lunch or light dinner served along with a salad.
  2. This dish is highly customizable. You can use regular potatoes, red skin potatoes, or even sweet potatoes (also, this is a great way to use up leftover baked potatoes). Use a corn salsa or salsa verde in place of the regular salsa. Add in some olives, mushrooms, or peppers. Replace the parsley with cilantro, dill or basil, and feel free to top the whole thing off with a little ketchup or sriracha. The possibilities are endless.
Adapted from Three Sisters Cafe
Adapted from Three Sisters Cafe
Runway Chef http://www.runwaychef.com/

Roasted Vegetable Dip

roasted eggplant dip This is just so typical of me. One week I’m shoving cupcakes down your throat and the next I’m giving you a bowl of roasted vegetable dip. Shocker! Speaking of unhealthy foods, I tried a cragel this weekend. You know that crazy thing that is half croissant, half bagel. It basically rocked my world. Oh, and we also tried a french toast bagel…with cannoli cream cheese. Yes, cannoli cream cheese. Like the amazing filling inside those delicious cookies. Mixed into cream cheese. Slathered on my bagel. OOOO.EMMM.GEEEE! Forget rocking my world, that combo took my taste buds beyond the stratosphere! Once I snapped back to reality, I realized my body was screaming “Houston, we have a problem,” and I desperately needed some vegetables in my life. The veggies in the veggie cream cheese just simply wouldn’t cut it, so I whipped up a batch of roasted vegetable dip. Because it’s easy, it’s delicious, it’s low-fat, it’s gluten-free, it tastes good plain, on sandwiches, with pita or veggies and it has almost no calories in it. Basically, it wipes out my trip to the bagel shop and ensures that my heart will continue beating after all that cannoli and bagel goodness.

P.S. I made a similar version of this for a Super Bowl party a couple of years ago and it was a big hit! Be sure to add this to your Super Bowl menu, it will cancel out all the wings and chips you eat and your guests will love you for providing the one dish that people won’t feel guilty eating. 

vegetables

roast vegetables eggplant dip Roasted Vegetable Spread Roasted Vegetable Dip

Roasted Vegetable Dip
A yummy and nutritious low-calorie, low-fat, gluten free dip that's perfect for snacks, appetizers, parties or even as a sandwich spread
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Prep Time
10 min
Cook Time
35 min
Total Time
1 hr
Prep Time
10 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 1 medium size onion, chopped into thick slices
  2. 3 cloves of garlic, peeled
  3. 1/2 a large eggplant (or one small eggplant), chopped into thick slices
  4. 1 parsnip, peeled and chopped into thick slices
  5. 3 tablespoons of olive oil
  6. 3 tablespoons of balsamic vinegar
  7. A large handful of parsley
  8. Salt and pepper
Instructions
  1. Preheat the oven to 400 degrees. Line a sheet with aluminum foil, then spread the veggies on top. Drizzle with the olive oil and vinegar, then sprinkle on a generous amount of salt and pepper (I probably used about a 1/2 teaspoon of each for my veggies). Give the veggies a slight toss to coat, then roast them in the oven for 35 minutes or until brown. Let them cool for about 10-15 minutes, then transfer them to a food processor. Add in the parsley and pulse to combine. Transfer to a serving bowl or store it in an air tight container in the refrigerator for up to 5 days. Serve with crackers, pita bread, or veggies.
Notes
  1. I have also made this with zucchini in place of the parsnips along with a head of fennel and a handful of basil and the results were just as tasty. Don't be afraid to play around and substitute different vegetables.
Runway Chef http://www.runwaychef.com/
Recipe Necessities

Kale Spanakopita

kale spanakopita I’m never one to say no to indulging (um, hi, have you seen my Instagram???!). But I’m also never one to say no to a good dose of healthy (despite what it may seem like). I’m obsessed with a capital “O” with spanakopita! Like I could eat it for breakfast, lunch, dinner, midnight snack, why-am-I-awake-at-3-am snack….I think you get the picture. But since kale has taken over my refrigerator (and my life), I thought, why not try making spanakopita using it in place of spinach? And because, in my mind, it totally makes it so much better for you. To take the healthiness a step further, I also replaced the cottage cheese with Greek yogurt and butter with olive oil. This kale spanakopita tastes just as good as the original (if not better) and with my “healthy” substitutes I’m now completely convinced eating the whole pan is basically the same thing as eating a giant kale salad with Greek yogurt dressing. So in that case, I better get eating….

kale spanakopita Spanakopita ingredients spanakopita filling spanakopita
kale recipes

Kale Spanakopita
Serves 8
A twist on the traditional Greek dish that uses kale in place of spinach
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Prep Time
20 min
Cook Time
35 min
Total Time
1 hr
Prep Time
20 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 2 tablespoons of olive oil + extra for the phyllo dough
  2. 1 small onion, chopped
  3. 10 cups of fresh kale (about 10 handfuls; chopped & stems removed)
  4. 1/4 cup parsley, roughly chopped
  5. 1/4 cup of water
  6. 1 teaspoon of salt
  7. 1/2 teaspoon of nutmeg
  8. 8 ounces of feta cheese, crumbled
  9. 3 eggs
  10. 1/2 cup Greek yogurt
  11. 12-16 phyllo dough sheets
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a medium-sized skillet, heat the 2 tablespoons of olive oil over medium heat. Toss in the onions and sauté for about 5 minutes, or until they start to turn translucent. Add in the kale, parsley and the water. Stir in the nutmeg and salt, then put a lid on the pan and continue cooking for about 10 minutes, or until the kale has wilted.
  3. While the kale is cooking, make the creamy part of the filling. In a medium bowl, mix together the eggs, feta cheese and Greek yogurt.
  4. Once the kale is wilted, mix it into the feta mixture.
  5. Prepare a 13"x9" casserole dish, by spraying the bottom with a little cooking spray or olive oil. Next, layer on 6-8 phyllo sheets (depending on how thick you like it), spreading on a little olive oil after every 2 sheets. Pour your filling on top of the phyllo dough and spread it out evenly. Finish with another 6-8 phyllo sheets on top, again putting olive oil in between every 2 sheets (do not worry about the phyllo dough looking perfect, or if some of the dough hangs over the side). Give the top a good brush with olive oil, then pop in the oven for about 35 minutes, or until the top is golden brown. Serve immediately.
Notes
  1. You can use oregano in place of the parsley.
  2. Feel free to use frozen kale, just make sure you don't add the extra 1/4 cup of water when you are cooking it.
  3. For the phyllo dough, I prefer the bottom to be thicker than the top so I used 8 sheets on the bottom and 6 on top.
  4. I used olive oil to make this dish a bit healthier, but butter can be used instead.
Runway Chef http://www.runwaychef.com/
Recipe Necessities

Maple Lime Sriracha Roasted Veggies

Maple Lime Sriracha Roasted Veggies There is no easier way to ease into those new year’s resolutions than with a giant plate of roasted veggies. Top them with a little sweet (maple syrup) and a little spicy (sriracha) and I may just eat the entire dish (yup, every last vegetable). The Mr. and I are huge fanatics of roasted vegetables (as in we eat them at least a few times a week), but they usually just get tossed with some olive oil and salt. I wanted to spice things up so that is, quite literally, what I did. Since they were all gone in about 2.567 seconds (ok, more like 10 minutes), I’d say the new flavor additions were a success.

Roasted Veggies winter vegetables  Maple Lime Sriracha Roasted Veggies

2 parsnips, peeled and cut into pieces
2 sweet potatoes, peeled and cubed
1 cup butternut squash, peeled and cubed
1 cup of brussels sprouts
1 cup of broccoli
3 tablespoons of olive oil
2 tablespoon of maple syrup
1 teaspoon of sriracha
The juice of 1 lime
Salt

Preheat the oven to 400 degrees. Line a baking sheet with foil, then lay out the vegetables. Whisk together the olive oil, maple syrup, sriracha, and lime juice. Pour over the vegetables, then sprinkle with salt. Bake for 25-30 minutes, or until vegetables are browned and can easily be pierced with a fork. Serve immediately.

Notes

  • Feel free to add more sriracha if you like spicier foods, and more maple syrup if you like sweeter foods.
  • This also tastes good using other vegetables, such as beets, carrots, green beans, onions, garlic and regular potatoes.

Recipe Necessities