Veggie Burgers

Ingredients:
2-15 oz. cans black beans
1/2 small green bell pepper, finely chopped
1/2 cup bread crumbs (We didn't have any and substituted whole wheat flour.)
1/2 red onion, finely chopped
1 large carrot, grated or finely chopped
1 egg
1 1/4 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. paprika
2 tsp. cilantro, finely chopped

1. Mash the black beans. It's okay not to completely mash them, but you don't want too many whole beans.
2. Mix spices into the beans.
3. Add in the bell pepper, red onion, carrot, and egg. Mix well.
4. Form into patties, and cook on the stove or grill. On the stove, you will cook them in a lightly greased skillet over medium heat, turning when they have started to brown and become crisp (about 2 minutes per side). On the grill, you will want to put them on greased aluminum foil to make sure they stay intact. (These are SO good! They taste similar to the morning star brand spicy black bean burgers if you like those...)

Makes about 8-10 burgers. (recipe from here)

sweet potato casserole

Ingredients:
6 large sweet potatoes
1/2 cup milk
3 Tbs. butter
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt

Topping Ingredients:
1 cup brown sugar
1 cup chopped pecans
1 cup coconut
1/3 cup flour
8 Tbs. butter

Directions:
1. Peel, chop, boil, and drain sweet potatoes. Blend in blender or food processor with milk and butter.
2. Mix in sugar, eggs, vanilla, cinnamon, and salt. Pour into a 9x13 pan.
3. Mix ingredients for topping and sprinkle on top.
4. Bake at 350 for 30 minutes.

Sauteed Green Beans with Garlic Herb Butter

Ingredients:
1 tablespoon butter, softened
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon chopped fresh thyme leaves
1 teaspoon olive oil
1 pound green beans , stem ends snapped off, beans cut into 2-inch pieces
Salt and ground black pepper
1/4 cup water
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley (optional)

Directions:
In a small bowl, combine butter, garlic, and thyme; set aside.
In a 12 inch skillet, heat olive oil over medium heat until it’s just smoking.  Add beans plus  1/4 teaspoon salt and 1/8 teaspoon black pepper; cook and stir for 4-8 minutes, or until beans are spotty brown.
Add 1/4 cup water; cover and cook for 2 minutes.  Remove lid and cook until all the water has evaporated.
Stir in herb butter and cook beans for 1-3 minutes longer, or until beans are crisp-tender.  Toss with lemon juice and parsley if desired; serve immediately.

Pumpkin Sage Pasta

Recipe courtesy of Nat the Fat Rat (I can't take any credit here, people. But it's so good~ probably my new favorite fall recipe.)

3 Tbs Olive Oil

3 Tbs Butter

2 Cloves Garlic, Diced

8 Leaves Fresh Sage, Chopped (I have never tried this with fresh sage, but it tastes great with dried...)

1 Cup Canned Pumpkin

1 Cup Reserved Pasta Water

Salt and Pepper To Taste

Red Pepper Flakes To Taste

Four Handfuls Whole Wheat Pasta

Parmesan To Taste

1. Sautee garlic and sage in olive oil and butter in a pan over medium-high heat.

2. Add pumpkin and pasta water.

3. Whisk together until combined. Add more pasta water if sauce is too thick, more pumpkin if too thin.

4. Season with salt, pepper, and red pepper flakes to taste.

5. Pour sauce over drained pasta and stir to combine.

6. Sprinkle with parmesan cheese.

(Makes for really good left overs and tastes really good cold.)

Garbanzo Salad

MIX TOGETHER: 2 cans garbanzo beans, drained

1 red pepper, diced

1 green pepper, diced

4-5 green salad onions, sliced thinly

1 small can sliced black olives, drained

1 (4 oz.) can diced green peppers

DRESSING (mix together and then mix well with garbanzo mixture and chill before serving):

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. black pepper

1/2 tsp. oregano

3 TBS. olive oil

4 TBS. vinegar

Italian Garden Sauce

1 medium carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
3 Tbs. olive oil
2 1/2 pounds Roma tomatoes, cored and chopped
1 medium zucchini, diced
1 medium yellow crookneck squash, diced
1 tsp. dry oregano leaves

1. In frying pan on medium high heat, cook carrot, celery, and garlic in olive oil, stirring occasionally, until garlic begins to brown slightly.
2. Add tomatoes. Cover and cook on high heat, stirring occasionally, until most liquid is evaporated, about 10 minutes.
3. Add squash, zucchini, and oregano. Cover and cook until squash is tender, about 10 minutes. Stir often. Serve over or mix with pasta.

Tomato Basil Soup

Ingredients:
3 Tbs. butter/margarine
1 large onion, sliced
1 large carrot, shredded
4 large tomatoes, peeled and chopped
1/4 cup fresh basil leaves (packed)
1/2 tsp. salt
3/4 tsp. sugar
1/8 tsp. white pepper
14 oz. chicken broth (or vegetable broth to make it vegetarian)
1 Tbs. tiny soup pasta

1. In 3-4 qt. saucepan over medium heat, melt butter.
2. Add onion and carrot and cook until onion is limp. Add tomatoes, basil, salt, sugar, and pepper. Bring to a boil over high heat while stirring. Cover, reduce heat, and simmer 10 minutes. Puree in a blender or food processor and set aside.
3. In a small pan over high heat, bring broth to a boil. Add pasta and cook 7 minutes.
4. Combing both mixtures, heat, and serve.

Ginger-Spiced Pumpkin Muffins

1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 egg
1 cup milk
1 cup canned pumpkin (or more if you like)
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/4 cup vegetable oil
1/2 tsp. orange zest (optional)

Mix and bake at 375 degrees for 15-17 minutes