BBQ Bean Burger

I've tried and made quite a few types of veggie burgers, but they all have that sit-in-your-stomach-like-a-rock feeling for a short while afterwards. So I came up with an idea for a lighter burger.



Ingredients
1 can white kidney beans, mashed
2-3 large carrots, sliced into small strips
1/2 cup wheat germ
1/2 cup bread crumbs
2 tbsp BBQ sauce
Fresh sandwich bread
Olive oil

1. Combine ingredients in a bowl. Add a few tbsp of olive oil if too dry.
2. Form mix into patties
3. Heat a few tbsp pol in a pan. Cook patties until browned on both sides, about 15 minutes.
4. Place on bread. Spread 1-2 tbsp BBQ sauce on top of patty. Serve with tomato, lettuce, and onions.

Wine of the Week - Domaine La Roquete 2007 Chateauneuf Du Pape

The wine I enjoyed on my 2011 birthday, and well worthy of the event!

This blend of 70% grenache, 20% syrah, 10% mourvedre has a nose of cinnamon and pepper.  I detected spicy and meaty tastes that brought sausage to mind.  A great finish of licorice and tree bark.

14.5% alcohol

Italian Veggie Sub

One thing I don't make enough of are subs. Growing up, what made a quick dinner? Subs. Either homemade or from a restaurant. Veggie subs, pizza subs, meatball subs - just couldn't go wrong.
So, I decided my own take on this yummy piece of nostalgia.



Ingredients
2 medium zucchini, sliced lengthwise
2 medium summer squash, sliced lengthwise
1 green bell pepper, sliced
Pizza/spaghetti sauce
Shredded mozzarella
Italian sandwich rolls, split
Fresh herbs - oregano, basil
Olive oil

1. Fry the zucchini and squash until browned in olive oil. Season with the herbs. Stir in sauce. Cook until sauce is heated.
2. Spoon this mixture into the roll. Top with cheese.
3. Wrap the rolls loosely in aluminum foil.
4. Bake for 15 minutes at 350 degrees, until cheese has melted.

Rice and Chickpea Kale rolls

Here's another recipe I knabbed from Vegetarian Times.
The recipe says to roll the veggie mixture up in the kale. My experience - impossible. But it tasted great just the same.


Ingredients
Olive oil
1/2 cup rice
3/4 cup veggie broth
1 cup chickpeas
Seasonings: cumin, paprika, salt
Large kale leaves
1 cup salsa

1. Heat onion, chickpeas, broth, rice, and seasonings in oil. Bring to a boil, the cover and reduce heat. Simmer for 15 minutes and cool.
2. Lay out the kale leaves, overlapping. Spoon out veggie mixture and salsa over center of leaves. Roll up like a burrito.

Wine of the Week - Heritage Wine Cellars Cabernet Sauvignon

One of my rare forays into Pennsylvania wine. This cabernet has a cheese stink on the nose with a little bit of strawberry underneath. And it doesn't taste like either of those things. More complex than I was expecting, it tastes smokey and spicy and tannic. A generally good finish, but a little rough on the upper palate. A good value.

12% alcohol