The Seated Cook

Simple, healthy, vegetarian food


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Easy open-faced sandwich

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This sandwich was inspired by a Mexican Torta I really like at a restaurant near where I used to live.

It didn’t come out like the original, since I didn’t have the exact ingredients, but it was still very good.

I sautéed diced yellow zucchini, squash, and onion in Trader Joe’s Enchilada sauce, and sprinkled in some salt, pepper, and red pepper flakes.

I spread a mixture of low-fat mayonnaise and hot sauce on sliced ciabatta bread, and heated that in the toaster oven with some Spanish cheese (from a Trader Joe’s Spanish cheese sampler).   I took the bread out of the oven and piled on the sautéed vegetables, and topped with fresh chopped cilantro.

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Black Bean Burgers

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After successfully making chickpea burgers the other week, I wanted to try black bean burgers.  This recipe is adapted from Sandra Lee’s recipe for black bean burgers (www.foodnetwork.com/recipes/sandra-lee/black-bean-burgers-recipe.html)

Ingredients:

1/2 medium yellow onion, roughly chopped

1/2 green pepper, roughly chopped

2 cloves garlic, chopped

2 cans black beans, rinsed and drained

4 tablespoons chopped fresh cilantro leaves

1 egg

1/2 cup bread crumbs

1/2 teaspoon red pepper flakes

Salt and ground black pepper

Hot sauce

(Makes 4 burgers)

Method:

In a food processed, pulse the onion, garlic, and pepper.  Add 1/2 of the black beans, cilantro and red pepper flakes, and pulse until ingredients are combined.

Transfer mixture to a large bowl, and add in the rest of the black beans and bread crumbs.  Stir in the egg, and season with salt and pepper.  I decided to stir in a few dashes of hot sauce as well.

Form the mixture into 4 patties, and heat on stove on medium-low heat, cooking on both sides until burgers are heated through.  We had them on whole-wheat buns with ketchup, low-fat mayonnaise, sliced jalapenos and hot and sweet cherry peppers.

 


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Easy Peasy Veggie Burgers

Thank you for this wonderful veggie burger recipe!
The coriander gave the burgers a great flavor.
Made them the same way, just doubled the ingredients so we’d have enough for two nights!

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Being Mrs Gardom

veggie burgersVeggie burgers are one of those things that you always  buy at the supermarket and pop in the freezer just in case, but they are ridiculously easy to make yourself. These ones are chickpea based, and seasoned with coriander and chilli flakes and they taste amazing. You could always make some up and freeze them instead of frying and save them for when the weather is hot and it’s BBQ time. These are a great, healthy alternative to beef burgers, and they taste even better.

You will need: 400g chickpeas, 1 egg, 100g breadcrumbs, 1 tablespoon oil, 25g flour, 1 teaspoon coriander, 1 pinch chilli flakes, bread cobs, lettuce and tomato to serve.

Blitz your chickpeas with a blender until they form a paste, then add the egg and mix everything together in a big bowl. Add your chilli flakes, coriander and breadcrumbs to the bowl and stir everything together…

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Quick and Easy Vegetarian Burrito Bowls

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This is a quick and simple dinner to whip up, and very tasty too!
I cooked half a cup of brown rice according to package instructions (serves 2). Boiled a cup of frozen corn. Heated a can of pinto beans on the stove. Chopped an orange pepper and 1/4 a red onion and warmed them in the microwave (easy, I told you).  I stirred these ingredients into the rice, then topped with salsa, light shredded cheese, hot sauce, and chopped avocado.


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Smoothie time

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I’ve seen a lot of smoothies in my reader lately, and thought I’d throw one into the mix with my recently acquired blender (yes, making smoothies is a new thing for me).

Combined some ingredients I already had, and enjoyed the result!  The picture shows half a serving.

1/2 banana

1/2 cup frozen blueberries

1/2 cup strawberries

1/2 cup almond milk

Large handful of kale

2 ice cubes

 


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Quinoa Sloppy Joes

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I’m always looking for new ways to prepare quinoa, and thought these quinoa sloppy joes looked great.
I made them as originally posted, except substituted curry powder for cumin since was all out of cumin, and used half the amount of chili powder.
Very good!

More Than Greens

A couple of weeks ago, I made quinoa stuffed peppers for dinner and the stuffing mix was so delicious that I ate it for the next two nights’ dinners as well. On night three, when I had run out of peppers to stuff, I decided to serve the mix on a pita with a side salad and I had a brainwave. These would make amazing sloppy joes.

I have been excited about making the ultimate comfort food ever since and with a few recipe tweaks for maximum sloppiness, I turned the dream into a reality.

Until I came to write this post, I thought I was so original with this recipe; so creative and inventive. Surely no one had thought of it before, right?! Well… Internet. Of course somebody had thought of it before. But I’m still pretty pleased with this vegan sloppy joe concoction and can see it making its way…

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Kale and Tempeh tacos

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I love throwing together quick, healthy dinners that don’t require much planning, and these kale and tempeh tacos did the job.

I crumbled a package of tempeh and heated it up in the pan with some kale, chopped yellow pepper, diced red onion, diced tomatoes, shredded cheese, and salsa.  I scooped the mixture onto the tortillas and added a little more of the cheese and salsa, as well as chopped cilantro and avocado.  It may look like the tortillas were overstuffed, but the ingredients smushed together when eating them.