Hawaiian Black Bean Sliders

So. Much. Rain. SO. MUCH. RAIN.

Seriously, I’m getting ready to build an ark. I’m not sure the backyard is ever going to dry out at this rate. And let’s not even talk about that our sump pump died  a few weeks back…

Suffice it to say, I’m really, REALLY dreaming of warm, sunny days.  How nice would it be to be on a beach somewhere tropical? So, for this Lenten Friday, I’m cooking up some island-inspired sliders that are – of course! – meatless.

I made these as sliders because they’re the perfect size for the kids, but you could make these as four large burgers too.

Hawaiian Black Bean Burgers


Hawaiian Black Bean Sliders

(adapted from Domestic Superhero)
Makes 1 dozen sliders

1/2 onion , chopped
3 garlic cloves
1
14.5 oz. can black beans , rinsed and drained
1/2 cup rolled oats
1
/2 cup frozen corn, thawed
1
green onion , chopped
2 tsp. cumin
1/2 tsp. curry powder
1/4 tsp. cayenne pepper
1/4 cup plan breadcrumbs
Salt and pepper
3 Tbsp. vegetable oil
12 pineapple slices
12 onion rings
Sweet bbq sauce
6 Swiss cheese slices, halved
12 slider rolls

 

In a food processor, pulse the onion and garlic until finely chopped. Add the beans, oats, corn, green onion, cumin, curry powder, and cayenne and pulse until well mixed – about 20 seconds.  Scrape down the sides, add salt and pepper to taste, and process for another 10 seconds. Transfer to a bowl and chill for several hours.

When ready to cook, stir in breadcrumbs and form into a dozen equal-sized patties.

Heat oil in a skillet over medium heat. Cook for 10-15 minutes, turning halfway, until their is an outer crust and the patties are heated through. Top with cheese during the last 2 minutes of cooking.

Add the cooked patties to the slider rolls. Top each with a pineapple ring, onion ring, and a drizzle of barbecue sauce. Serve immediately.

Hawaiian Black Bean Sliders

Slow Cooker Vegetable Stew

This vegetable stew is what we made for Family Dinner Book Club last month, and it’s such a great option for Lenten Fridays. It’s a dump and go slow cooker meal – perfect for the end of the week.

I honestly wasn’t sure how this would be received by the kids since it really is just a big bowl of vegetables – but I was pleasantly surprised that they were happy with it. You could easily switch up the veggies to fit your family’s tastes – or add chicken or pasta.

Vegetable Stew

Slow Cooker Vegetable Stew
(adapted from Chef Sarah Elizabeth)
Serves 6-8

3 red potatoes, diced
3 carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
1 small yellow onion, diced
1 cup cut green beans
1 tsp. oregano
1 tsp. paprika
1 bay leaf
1 tsp. salt
1/2 tsp. black pepper
8 cups low sodium vegetable broth
2 cups water
1 lemon, for the juice

 

Add everything, except lemon, to the slow cooker and cook on low for 4-6 hours, until potatoes are easily cut with a fork. Stir in juice of the lemon and serve.

Vegetable Stew

Pizza Beans

It’s the first Lenten Friday of 2018 and I’m marking it with – you guessed it! – a pizza dish.

For years, our Lenten Friday staples were spaghetti with tomato sauce and pizza. This blog series was born out of my desire to experiment with other options. Now in it’s fifth year, I’ve added so many more meatless meals to my repertoire – but pizza-inspired dishes still hold a place in my heart.

These beans are our pizza representation for the year. They’re not overly reminiscent of pizza, but the tomato sauce and cheese made it totally plausible to the kids – they happily ate it up! I loved that it was loaded with veggies, too.

Pizza Beans

Pizza Beans
(from Smitten Kitchen Every Day)
Serves 6-8

2 Tbsp. olive oil
1 large onion, chopped
2 celery stalks, diced
2 carrots, diced
Salt and pepper, to taste
2 garlic cloves, minced
1/4 cup red wine
4 oz.  curly kale leaves, torn into bite sized pieces
2 1/4 cups crushed tomatoes
1 lb. giant white beans
3/4 cup vegetable broth
1/2 lb. mozzarella, grated
1/3 cup  grated Parmesan

 

Soak the beans overnight. Drain, then transfer to an oven-safe dutch oven. Cover with water. Bring to a boil and then turn heat to low. Simmer for 1 1/2 – 2 hours, until beans are soft. Drain and transfer the beans to a bowl. Set aside.

Over medium-high heat, add the oil to the same dutch oven. Add the onion, celery, and carrots and season with salt and pepper. Cook until lightly browned, about 10 minutes. Add garlic and cook until fragrant. Add the wine and scrape up any browned bits in the pan, then continue to cook until the wine disappears. Add the kale and cook for 1-2 minutes, until wilted in. Add the tomatoes and bring to a simmer. Stir in the beans and vegetable broth. Simmer for 10 minutes and adjust seasonings as needed.

Sprinkle mozzarella and Parmesan over the top and bake for 10-15 minutes.

Pizza Beans

25 Meatless Meal Ideas for Lent #LentenDinner

65+ Meatless Meals for Lent

Find my updated list of Meatless Meals for Lent here!

 

Lent starts today, which means my annual Meatless Meals for Lenten Fridays series does too. You can check back here every Friday until Easter for a new, delicious meatless meal!

As I started working on this Ash Wednesday kick off post, I realized that I didn’t have many new meatless meals on the blog this year – and roughly half were pizza-related. In an effort to make things more well-rounded, I asked my blogger friends to share their favorite meatless meals, too. Below, you’ll find some from me and some from them – and plenty of variety to please everyone!

You can also check out my previous roundups – 16 Meatless Dinner Ideas for Lent, 16 More Meatless Dinner Ideas for Lent, 12 More Meatless Meal Ideas for Lent, and 9 More Meatless Meal Ideas for Lent for more ideas.

See you back here Friday for the first meatless Lenten dinner post of the year. (Spoiler alert: it’s pizza related. Of course.)

25 Meatless Meal Ideas for Lent

Meatless meal ideas from Kate’s RecipeBox:

Eggplant and Garlic Pizza

Florida Strawberry Pecan Pizza

Greek Pizza

Quinoa Pizza Burgers with Garlic Bread Buns

Enchilada Rice Skillet

Spanakopita Quesadillas

Cauliflower Nachos

Slow Cooker Vegetable Lasagna Soup

Pinto Bean Burritos

Meatless meals suggested by my blogger friends:

Spicy Quinoa Corn Chowder from Mary Ellen’s Cooking Creations

A “Meaty” Stew from I Was Born to Cook

Golden Red Lentil Dal Saag from The Tiny Tyrant’s Kitchen

Huevos Rancheros Burgers from Joesin’ for Taste

Spring Greens Quiche from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Mushroom Stroganoff from A Day in the Life on the Farm

Roasted Brussels Sprouts Carbonara from A Kitchen Hoor’s Adventures

Bean Ragout and Crisped Mushrooms from Culinary Adventures with Camilla

Hearty Veggie Meatloaf from Simple and Savory

Falafel Waffles from Cooking with Carlee

Fried Lasagna from Jolene’s Recipe Journal

Warm Pasta Salad with Tomato and Zucchini from Book ‘n’ Cooks

Cauliflower Risotto with Asparagus and Mushrooms from Caroline’s Cooking

Healthy Vegetable Skillet Dinner from Cindy’s Recipes and Writings

Easy Vegetable Pot Pie with Fillo Crust from All that’s Jas

Vegetarian Chickpea, Carrot, Cilantro Curry Patty from Shockingly Delicious

Greek Pizza

Today is Good Friday and the last installment of the Lenten dinner series for the year. And I saved the best for last.

One of our local pizza places makes a salad pizza – it’s basically a warm crust with a garden salad on top and it’s amazing. This is pretty much the Greek salad version of that. There’s something amazing about the contrast of the warm, melt-y feta against the cold crunch of the vegetables. Seriously, if you don’t already have dinner plans, you need to make this tonight.

In the interest of speeding things up (because I have zero patience on Friday nights), I used a pre-made pizza crust for this. You could also use your favorite pizza dough and just bake until the dough is golden brown – probably a few extra minutes.

GreekPizzaDone

Greek Pizza
(slightly adapted from Cooking Classy)
Makes 1 pizza

1 prepared pizza crust
1 1/2 Tbsp. olive oil
3 garlic cloves, minced
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. dried thyme
Salt and freshly ground black pepper, to taste
6 oz. shredded mozzarella
4 oz. feta, crumbled
1/2 cup chopped red bell pepper
1 cup grape tomatoes, quartered
1/3 cup chopped kalamata olives
1/4 cup chopped red onion
1 Tbsp. chopped fresh parsley

Preheat the oven to 450 degrees.

Whisk together the olive oil and garlic and brush over the prepared crush. Sprinkle the crust evenly with oregano, basil, thyme, salt, and pepper. Top evenly with mozzarella and then feta.

Bake for 15 minutes, until the crust is golden. Immediately top with red bell pepper, grape tomatoes, olives, onion, and parsley and serve.

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.

Enchilada Rice Skillet

We’re officially into the phase of Lent where meatless Fridays feel like a chore. The new meals I was most excited to make have already been tried out and I’m trying really, really hard not to just fall back on pizza and fish sticks.

This meal was a bit of a compromise. I had something veggie-packed and healthier planned – but cheesy comfort food sounded much better for the night. And it was.

We topped leftovers with grilled chicken and pulled pork for lunches the next day – both were great!

EnchiladaRiceSkillet.JPG

Enchilada Rice Skillet
(from Budget Savvy Diva)
Serves 4

1 cup rice, uncooked
1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, diced
1 red pepper, diced
1 cup frozen corn, thawed
1 cup canned black beans, drained and rinsed
1 1/2 cups red enchilada sauce
1/2 cup of green salsa
1/2 tsp. chili powder
1/4 tsp. cumin
Pinch of Salt and Pepper
2 cups shredded Mexican blend cheese

Cook rice according to package directions.

In a large skillet, heat the olive oil until shimmering. Add the garlic, onion, and pepper and cook until onion is soft and translucent  – about five minutes.

Add in rice, corn, black beans, enchilada sauce, green salsa, and spices. Mix until well combined and cook for an additional five minutes, until everything is heated through.

Sprinkle the cheese over the top and cover. Cook until cheese is melted and serve immediately.

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.

 

 

 

Slow Cooker Vegetable Lasagna Soup

The weather is giving me whiplash. We keep going from unseasonably warm to snowstorm and back. Yesterday, we were at the park in light sweatshirts. Today, it’s snowing.

Luckily, that means it’s soup weather – and I just happen to have a great meatless soup to share as part of the Lenten dinner series!

This soup is pretty much veggie lasagna in a bowl. I’ve tried a bunch of lasagna-type soups and they never quite hit the spot because they lack the cheesy goodness that is lasagna. This version features an ingenious dollop of cheese on top. I love it!

VeggieLasagnaSoup

Slow Cooker Vegetable Lasagna Soup
(from Foodie Crush)
Serves 10

1 yellow onion, diced
2 zucchinis, sliced
4 cloves garlic, minced
1 15 oz. can tomato sauce
1 28 oz. can crushed tomatoes
6 cups vegetable broth
2 bay leaves
2 tsp. dried oregano
1 Tbsp. dried basil
1/8  tsp. red pepper flakes
2 tsp. kosher salt
2 tsp. freshly ground black pepper
12 oz. lasagna noodles

 

For the ricotta cheese topping

1 8 oz. container ricotta cheese
1/2 cup mozzarella cheese, shredded
1/4 cup parsley, chopped
1/4  cup basil leaves, chopped
Generous pinch of salt

Add the onion, zucchini, garlic, tomato sauce, crushed tomatoes, vegetable broth, bay leaves, oregano, basil, red pepper flakes, kosher salt and black pepper to the slow cooker. Cook on low for 6-7 hours.

While the soup cooks, mix all ingredients for the cheese topping together in a small bowl. Refrigerate until ready to serve.

When the soup is done, prepare the lasagna noodles according to the package directions, chop them up, and add to the soup.

Serve the soup topped with a dollop of cheese topping.

Pinto Bean Burritos

Welcome to the 2017 Lenten dinner series! Every Friday during Lent I’ll be posting a meatless meal idea. This series was born out of my desire to do something other than order pizza on Lenten Fridays, and it’s resulted in some of our favorite meals.

I picked a really quick and easy meal for our first Friday because, if you’re anything like me, this totally snuck up on you and you’re scrambling. These are perfect for nights like that – they take about 5 minutes to prep and only 15 minutes to bake. I threw some chips and salsa with this and it was a great, no-fuss meal.

PintoBeanBurritos

Pinto Bean Burritos
(slightly adapted from Aggie’s Kitchen)
Makes 4-6

I can of pinto beans, rinsed and drained
1/2 sweet onion, diced
1 green bell pepper, diced
2 Tbsp. red wine vinegar
Salt and pepper, to taste
Whole wheat tortillas
Shredded cheddar
Salsa

In a bowl, combine the pinto beans, onion, bell pepper, vinegar, salt and pepper – gently mash until the ingredients start to come together.

Divide the filling between tortillas and top with cheese and salsa. Roll up, and wrap in a piece of foil sprayed with nonstick spray.

Bake at 400 degrees for about 15 minutes, until heated through.