Quinoa Pizza Burgers with Garlic Bread Buns

I’m sure none of my long-time blog readers are surprised to see that pizza has made it’s way into the Lenten dinner series. I’m a pizza fan. It was bound to happen.

The beauty of these is – like pizza – you can top them however you want. If it wasn’t Lent, I would have added some pepperoni on top. Ham and pineapple would also be good. These are a great idea if you’re looking for a meal that will please both vegetarians and non-vegetarians alike!

QuinaPizzaBurgers

Quinoa Pizza Burgers with Garlic Bread Buns
(adapted from Chocolate Covered Katie)
Serves 6

1/4 cup uncooked quinoa
2/3 cup water
1/2 tsp. salt
1/2 cup tomato paste
2 tsp. oregano
3/4 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. basil
1 cup cooked or canned pinto beans, drained and mashed
6 burger buns
6 slices of mozzarella cheese
6 Tbsp. pizza sauce
2 Tbsp. butter, melted
1 tsp. garlic powder

In a small saucepan, combine quinoa, water, and salt. Bring to a boil and then turn heat to low and cook for 14 minutes. Remove from heat and fluff with a fork.
Combine cooked quinoa, tomato paste, spices, and mashed beans. When well  combined, divide into six equal parts and form into patties.
Spray a skillet with non-stick spray and cook patties over medium heat until both sides are browned and patties are heated through. Top with 1 Tbsp. pizza sauce each and a slice of mozzarella cheese. Cover and let cheese melt.
Meanwhile, spread melted butter over the cut side of the buns and sprinkle evenly with garlic powder. Broil until toasted.
Serve burgers on toasted buns immediately.
Advertisements

Spanakopita Quesadillas

You know what’s tricky about Lenten Fridays with a toddler? Lunch.

He is, in general, really good about eating whatever we’re eating for dinner. I’m one of those mean moms with an “eat it or go hungry” policy. But, lunch is another story. I usually let him pick his own lunch and that means we have a healthy rotation of dinosaur chicken nuggets and cold cuts. So far, Lenten Friday lunches have meant PB&J. For both of us.

I wasn’t sure how this would go over, but I was actually pleasantly surprised. Jake ate half of his quesadilla before declaring he didn’t like it and requesting something else. Half of a spinach-filled, whole wheat wrap? I’ll take it.

And, I loved these so I was happy to steal the rest of his. Serve with tzatziki or sour cream for dipping. We added some olives on the side for a light lunch. If this was dinner, I would have opted for a Greek salad or hummus and veggies to round out the meal!

SpanikopitaQuesadilla

Spanakopita Quesadillas
(from Cooktoria)
Serves 4

1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup diced white onion
1 clove garlic
7 cups baby spinach, chopped
Salt and pepper, to taste
1 egg
1/4 cup feta crumbles
1/4 cup shredded Parmesan
1/4 cup fresh dill, chopped
4 flour tortillas

In a skillet over medium heat, melt the butter and add the olive oil. Add in the onion and cook for 3-4 minutes. Add in the garlic and spinach and cook for another 3-4 minutes, until spinach is cooked down a bit. Add salt and pepper to taste. Transfer mixture to a bowl and pop it in the fridge.

In a bowl, mix together the egg, feta, Parmesan, and dill until thoroughly combined.

When the spinach mixture is cool enough to handle, squeeze out any remaining liquid and add the spinach to the cheese mixture. Combine well.

Divide the mixture evenly between 4 tortillas. Fold each in half and fry over low heat for 6-8 minutes, flipping halfway.

 

 

 

General Tso’s Cauliflower

Another Lenten dinner, another vegetarian take on Chinese takeout. I actually liked this a little better than the Kung Pao Chickpeas I shared few weeks ago for one reason – it’s a from scratch sauce. There is nothing that annoys me more than finding a bottled sauce you like only to have the company discontinue or change the recipe a few months later. Falling in love with a from-scratch sauce is easier. It will never desert you.

I’ve tried a few General Tso’s sauces before, but this one comes closest to the Chinese takeout we’re used to. I’ll definitely be trying this again with chicken at some point.

GeneralTsoCauliflower

General Tso’s Cauliflower
(from Bakeaholic Mama)
Serves 3

1 large head of cauliflower, cut into florets
2 tsp. sesame oil
1 egg
1/3 cup corn starch
3 Tbsp. soy sauce
Oil for frying

2 1/2 tsp. minced ginger root
3 cloves of minced garlic
1 1/2 cups vegetable stock
1/3 cup soy sauce
2 Tbsp. cornstarch
2 tsp. garlic chili sauce
1/4 cup brown sugar, loosely packed
1 Tbsp. sesame oil
1 Tbsp. olive oil
White rice, for serving
Green onions, for garnish

In a large bowl, whisk together the 2 tsp. sesame oil, egg, 1/3 cup cornstarch and 3 Tbsp. soy sauce until well combined. Add the cauliflower florets and toss until thoroughly coated. Set aside to marinate for about 20 minutes.

After marinating, heat 2 Tbsp. oil in a large skillet and add cauliflower. Fry cauliflower until evenly browned on all sides. Remove from heat and set aside.

In a separate pan, add the 1 Tbsp. sesame oil and olive oil. Over medium-high heat, sauté the garlic and ginger until fragrant, about a minute. Add in the vegetable stock, 1/3 cup soy sauce, 2 Tbsp. cornstarch, chili garlic sauce and brown sugar. Cook until it comes to a low boil and has thickened.

Add the sauce to the cauliflower and toss to coat evenly. Serve over rice, topped with green onions.

Kung Pao Chickpeas

Part of Lenten obligation is to abstain from meat on Fridays – so for the Fridays during Lent, I’ll be sharing some delicious meatless meals. Whether you’re abstaining from meat for Lent or just looking to add some new meatless meal ideas, I hope these posts give you some inspiration. I’m so excited to kick off this year’s Lenten dinner series with this recipe because it’s a real winner!

Chinese takeout is one of my favorite Friday night meals – but unlike pizza, it’s harder to do during Lent. Chickpeas aren’t on the menu at our local place but it turns out they make a pretty fantastic substitute for chicken. This meal was one of those times you don’t miss the meat – it was flavorful and filling. Even the often-skeptical husband was a fan!

KungPaoChickpeas

Kung Pao Chickpeas
(adapted slightly from She Knows)
Serves 2-3

2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. lime juice
1 Tbsp. honey
1 Tbsp. coconut oil, melted
1 Tbsp. cornstarch

2 Tbsp. coconut oil
1 14oz. chickpeas, drained and rinsed
1 cup kung pao sauce
2-3 garlic cloves, minced
1 inch knob of fresh ginger, grated
1/2 tsp. crushed red pepper flakes

Steamed rice and steamed broccoli, for serving

In a small bowl, whisk together the first six ingredients. Stir in chickpeas, cover and refrigerate for at least an hour to let marinate.

When ready to cook, heat the remaining 2 Tbsp. coconut oil in a large pan. Drain and discard the marinade and add the chickpeas to the pan, along with the kung pao sauce, garlic, ginger and red pepper flakes. Saute for 6-8 minutes, until the chickpeas begin to brown slightly. Serve with rice and broccoli.