SPICY BLACK BEAN BURGERS

Yesterday I Made:

SPICY BLACK BEAN BURGERS for DINNER.

Recipe from The Vegan Table By Colleen Patrick-Goudreau.

Black beans, corn, red bell peppers, jalapenos, and onions formed into a patty and smothered with red salsa along with sliced avocado, red onion, romaine lettuce on a toasted whole wheat bun.

Instead of french fries, I made the famous KALE CHIPS with ketchup.

This is one of the BEST patties I've ever made!

Perfectly spicy and texture.

ASPARAGUS QUICHE WITH TOMATOES AND TARRAGON

Today I Made:

ASPARAGUS QUICHE WITH TOMATOES AND TARRAGON and KALE CHIPS for DINNER.

Recipe from Veganomicon.

A blend of cannellini beans, walnuts, tarragon, and asparagus with a flaky whole wheat crust.

Topped with bread crumbs, tomatoes, tarragon, and a few asparagus spears.

This is a dish to impress guests or even your family.

It's beautiful to look at and it tastes amazing.

The filling is smooth, while the crust is flaky and crunchy.

And the thinly sliced tomatoes add a nice mouth feel.

Unfortunately, by husband didn't really care for it.

"Too mushy and you can't really taste what it is."

KALE CHIPS

Last Friday I Made:

ROASTED BUTTERNUT SQUASH, QUINOA SALAD, BROWN RICE, and KALE CHIPS for DINNER.

Plain roasted squash with olive oil, salt and pepper.

Quinoa mixed with corn, red pepper, cucumber, green onions, jalapeno, cilantro, tomato, with a spicy lime and cumin dressing.

Normally I would place it over a bed of greens, but it really doesn't need it.

KALE CHIPS

All I can say is: THANK YOU KATH!.

Saw these on Katheats.com a while back and finally tried them 2 weeks ago.

This was my third time making them and I plan on making even more this week.

I can't get enough, they are so addicting.

The thing is that they are so simple to make and so delicious.

Preheat oven to 375*.

All you do is remove the stem and cut into small bite-size pieces.

Wash and completely dry them in a salad spinner.

Drizzle without 2 tsp of olive oil and sprinkle with salt and pepper.

Bake for 15 minutes or until edges as brown and crispy.

And enjoy!

(Kath eats them with ketchup, but we eat them plain.)

We ended up topping the quinoa and brown rice with CASA SANCHEZ FRESH ROASTED SALSA. which we usually buy at WHOLE FOODS.

PUMPKIN PASTA

Today I Made:

PUMPKIN PASTA and BABY GREEN SALAD.

Pasta recipe from EVERYDAY FOOD Magazine, but I don't remember which issue.

The sauce for the pasta is made up of 5 ingredients:

-olive oil

-kale

-canned pumpkin

-vegetable broth

-jarred sun-dried tomato pesto

-sliced almonds

Mix the sauce with the par-cooked pasta and bake for 30 minutes.

The recipe calls for a 9x13 baking dish, I used small ramekins instead.

Perfect serving size.

The top is crunchy and the bottom soft and creamy.

Reminds me of macaroni and cheese.

Easy, tasty, and it looks beautiful too.

The salad is a mix of baby greens, julienned beets, pomegranate seeds, chickpeas, red onion, pumpkin seeds, and our favorite dressing, ASIAN MIRACLE DRESSING.