Vegan Tomato and Green Bean Supreme

You Will Need:

• 1 Lb. Fresh Green Beans (Ends trimmed and cut in half.)
• 1 Lb. Ripe Roma Tomatoes (Diced.)
• 6-10 Cloves Garlic (Depending on how big they are. Diced fine.)
• 1 Bunch Green Onions, Scallions (Sliced fine.)
• 1/4 Cup Extra Virgin Olive Oil (The best stuff you can get, don’t cheap out!)
• 3 Vegetable Broth Cubes (Or 2 Tbs. Vegetable ‘Better Than Bullion’ paste.)
• Sea Salt and Fresh Ground Pepper to Taste

Directions

1. Prepare all of the vegetables, but keep them in separate bowls. No, it’s not segregation, they just have to be added in steps.
2. Place garlic, scallions and olive oil in a pan and set to medium low. Sauté them for about 10 minutes or until the garlic is soft. Do not let the garlic turn brown! It will become bitter, and who wants to eat bitter garlic?
3. Add the tomatoes. At this point, you want to salt them. It will help the tomatoes break down and become juicy. Turn up the heat slightly to a nice even boil and continue to cook until the tomatoes are pretty much sauce, about 10 minutes. Add the cubes or paste.



4. Mix in the green beans. Turn down to medium heat and cover. Cook for at least 30 minutes. Though, the longer the cook time the better the dish becomes. This recipe is done when the green beans are soft and the sauce becomes thick. Get creative and serve it anyway you want. You can also just eat it on it’s own. Enjoy!

The Best Vegan Burgers

Ever wonder how to make a veggie burger?This is a somewhat complicated, but very rewarding recipe for my famous veggie burgers. My father and I perfected these when I was about 10 and we make them every so often. This vegan burger recipe makes about 2 dozen burgers and they freeze well, so these are perfect for several meals! Try them, you’ll love this recipe.

You will need:

• 4 Cups Cooked Soybeans (Instructions below)
• 1 Cup Bulgur (Instructions below)
• 1/2 Block Silken Tofu
• 1 Small Onion (Diced)
• 3 Stalks Celery (Diced small)
• 1/4 Cup Barley (Cooked with the soybeans)
• 1 Cup Rolled Oats
• 1/4 Cup Onion Soup Mix
• 1/4 Cup Nutrition Yeast
• 1/8 Cup Wheat Germ
• 2 Tbs. Ground Flax Seed
• 1/4 Cup Vital Wheat Gluten
• 1 1/2 Cups Vegetable Broth
• Soy Sauce
• Olive Oil

Instructions:

1. Cooking the soy beans is the hardest and longest part. Starting them dried (with the barley), you must soak them in warm water for 3-4 hours then boil them for 2 hours, then soak for 6 additional hours and then finally boil them again for about 2-3 hours. I know, this seems ridiculous, but the beans have to be cooked well in order to use them as a base for these burgers.
2. When cooked soy beans are achieved, place 4 cups of them in a food possessor with silken tofu, olive oil and salt and pepper. After they are creamed, put in large bowl.
3. Add rolled oats, onion soup mix, nutritional yeast, wheat germ and flax seed. Mix very well. If dough is to solid to mix, add more silken tofu. Set aside. In smaller bowl, begin to soak bulger in vegetable broth and soy sauce. Leave sit for 10 minutes.
4. In a large, high walled frying pan; sauté onions and celery in olive oil and a little salt until onion becomes just translucent. Add bulgur and all the liquid and turn heat up to a boil. Cook until there is no fluid left and bulgur is plumped and not crunchy. This mixture is VERY yummy all by it’s self, by the way. Add to soy bean mix. Stir well.



5. Don’t be afraid to add different spices. I tend to shake things up a bit every time I make these. Sometimes I add a curry powder and make them a little spicy. Sometimes I throw in a little thyme, oregano and parsley for a more Italian mix. It’s really up to you and your imagination. Have fun.
6. When you finally have the perfect taste, add the vital wheat gluten (to help it stick together better) and you’re ready to form the burgers. These keep in the freezer for about 3 weeks. I have eaten them after 6 weeks in the freezer (out of desperation), but I don’t recommend that. Oh and… ENJOY!

Cooking Directions:

frying the veggie burger