Soy-Free Veggie Burgers

    Everyone's bodies react differently to different foods. Many vegetarians consume massive amounts of soy products, much to their bodies' dismay. It has been alleged that soy consumption can increase the body's need for Vitamins D and B12, increase thyroid cancer risk, and compromise the immune system. Read more about the possible harmful effects of soy here- http://www.healthdimensions.com.au/a/186.html In addition to the physiological effects of soy, most soy products are individually wrapped in plastic that is too thin to recycle. So, for your body and your planet, make your own damn-good burgers at home!

Here's what you'll need!   (Notice many of these ingredients are used in the Beet Pasta.)
One zucchini
Half a carrot
Two eggs
Two cups Enriched Italian Seasoned bread crumbs (make sure there is no soy in them!)
One half celery stalk
One half red onion
Five fresh basil leaves
One half cup shredded cheddar cheese
One tablespoon Montreal Steak Seasoning (this stuff rules, very versatile)
One teaspoon Italian Seasoning Mix (also recommended for any kitchen)
One tablespoon Virgin Olive Oil
Canola Oil 
One big frying pan
One cheese grater

      Okey Dokey! Chop your celery and basil together. I do this because basil tends to stick to the surface of whatever is around it. When you chop it with a veggie, more of the basil makes it into the dish and off the cutting board. Chop up the onion too. Shred your zucchini, carrot and cheddar cheese into a big mixing bowl. Add your chopped veggies, olive oil, eggs and seasoning. Mix it all about (I use my hands because it is fun, but you can mix it with a fork if you are squeamish about raw eggs. If you do use your hands make sure you give them a good scrubbing!) until the mixture is firm. You should be able to form four hefty burgers or six smaller patties from this mixture. Honestly, I don't know how you can form patties without using your hands. Use them, wash them and get over it! Get the Canola oil in your pan nice and hot. Keep it at about medium heat. Always be careful when frying! I have to admit, I get pretty nasty oil burns because I'm not as careful as I should be. Thanks for the Aloe plant, mom. I promise I'll try to be better about safety....

      Cook your burgers for four to five minutes or until dark golden brown. The whole prep and cooking time should be less than a half an hour. Presto! Dinnertime! I like to make a spicy little sauce out of hot sauce and mayo, of course it is very difficult to find soy-free mayo. Instead, you can use A1, my favorite condiment of all time. Honestly, it's your mouth, put whatever you want in it.

Vitamins and Minerals contained in this meal:

Vitamins: A,D,B1,B2,B3,B12,K,
Minerals: Calcium, Iron, Phosphorous, Magnesium, Potassium, Folate, Zinc and of course, love.

I Heart Beets

This dish was inspired by Chris Mahoney's love of beets. It's unreal. I've seen him eat a whole can! Given that beet juice is a natural dye, the pasta will turn a pretty pink color. Great for any occasion, but perfect for Valentine's Day! 
Here's what you'll need:
One small zuccini                   
Four cloves garlic (or three tablespoons minced)
One yellow pepper                
One small red onion (yellow is acceptable, but I like the red)
One carrot                            
One can of beets
Three cups baby spinach        
One and a half cups whole milk ricotta
One box Penne (or your favorite pasta, though I wouldn't recommend Lasagna)
Four cups water                   
Five fresh basil leaves
One tablespoon Oregano      
One teaspoon salt (I cheat and use Adobo, you should too!)
One tablespoon Rosemary     
Virgin Olive Oil (don't use Extra Virgin-it will smoke away!)
Medium saucepan                  
One big skillet (ten to twelve inches, I use my cast iron)



Okay? Still with me? Avanti!
Start boiling your water while you slice and dice those veggies! The garlic (mince it!) and the onion (dice it!) should go in the frying pan first with a healthy serving (two tablespoons) of the olive oil. Keep your heat down! I recommend about 275 degrees or so, which would be on the lower end of your knob, depending on your stove. After you cut your carrots (thin coins or teeny slivers), zuccini (cute little triangles) and peppers (chopped), let them party in the pan! At this point you should add a teaspoon of olive oil and a few dashes of salt (Adobo) to your water. Is it boiling yet? Good! Add half that box of Penne, stirring occasionally to reduce dishwashing time. Turn up the heat to about medium-low and throw your beets (little triangles!), baby spinach and spices (hold off on the basil, it has a special purpose) in the mix. HANG ONTO THE BEET LIQUID!
So, Penne takes 7-11 minutes to boil. After it is nice and tender you are going to pour the beet liquid in with the pasta. Turn the heat down on both pans to the lowest possible setting. Now. Put your basil (chopped) in a bowl and add the ricotta. Stir it until its nice and mixed up. Drain the pasta and get it in the pan with your vegetables. Add the ricotta and basil mix. Stir everything together until the ricotta is hot. All done! It's pretty darn pink, eh? That's the miracle of beets. They make everything change color, and I mean everything! So make sure you wash any surfaces that came in contact with the beets so they don't stain the heck out of your beautiful kitchen.
Now it's time to eat. I recommend Pinot Noir with this dish, because it matches and it is delicious.


List of vitamins and minerals in this dish: 
(can't do recommended daily value, I don't really have a laboratory)
Vitamin A   Vitamin B1 (thiamine)  Vitamin B3 (niacin) Vitamin B5 (pantothenic acid)
Vitamin B6 (pryidoxine) Vitamin B9 (folic acid) Vitamin B12 Vitamin D Vitamin K Calcium Copper Iodine Iron Manganese Magnesium Phosphorous Potassium Selenium Sodium Zinc Love