Portobello Sloppy Joe's

Hey friends! It's been a long time since I posted on this blog, but that's all about to change. If you followed my summer adventures on the blog, The Thinking Spoon, you will know that I had surgery to remove a rare and fast-growing 4.5x5cm tumor from my left breast. The surgery wasn't too bad at all, but I suffered severe bronchitis and a disgusting staph infection on my leg afterward. So, it's not been the greatest summer. I'm still weak and I've put on a lot of weight from all my time spent convalescing, but I'm finally starting to perk up. And I'm ready to reclaim my health! The recipes that I will feature from here on out will focus on maximizing nutritional benefits. I need to lose weight, get strong, and make darn sure I don't wind up with another cancer scare. I hope you'll come along with me and offer your support and suggestions along the way. I love hearing from you guys! So, let's get started with a new recipe in a new year from a new gonna-get-healthy Jen. 

In the South we like our Sloppy Joe's kind of sweet, with a maple-y BBQ flavor. If you prefer them more on the savory side, leave out the sugar and ketchup, and just add an extra tablespoon or so of tomato paste, along with some savory spices of your choosing. You can't mess this one up. Just taste as you go and you'll end up with something fun, yummy, and really, really messy on your plate, which is why they have the word "sloppy" right there in the title.
I topped mine with homemade pico de gallo, but I think pickled jalapenos or just straight-up lettuce and tomato would be nice too. My husband likes to spritz his with classic hot sauce and my daughter likes to eat hers on tortilla chips. You seriously can't go wrong. I hope you enjoy these!
<1 pound portobello mushroom caps, coarsely chopped 1 tablespoon extra virgin olive oil 1 large sweet onion, small dice 1 large red bell pepper, small dice 3/4 cup + 2 tablespoons cheap beer, divided

1/3 cup walnuts, finely chopped (optional, depending on your budget)

4 tablespoons tomato paste

1/4 cup ketchup

1 teaspoon sugar

A few drops of liquid smoke

Salt and pepper, to taste

6 hamburger buns

Toppings of your choice (homemade pico de gallo is pictured)

• Whirl the mushrooms in batches in a food processor until very finely chopped, scraping the sides as needed to incorporate larger chunks. Don't pulse them so long that they liquify.
• Drizzle oil into a hot cast iron skillet. Add the onions and cook until soft. Add 1 tablespoon of the beer and continue to cook for a few minutes more.
• Add walnuts and red bell pepper to the pan, along with an additional tablespoon of beer, and cook until the pepper pieces are tender.
• Add the mushrooms and cook until soft and well-incorporated.
• Add all remaining ingredients, except buns and toppings (d'uh). Simmer uncovered, stirring occasionally, until the mixture reaches a taste and consistency that you like. Feel free to fiddle with the flavors, add some other spices, or jazz it up any way you like it. 
• When you get it where you want it, turn off the heat and allow the mixture to rest a few minutes. It will thicken a bit as it rests.
• Spoon onto toasted buns and top with your favorite stuff. 
• Enjoy!

Tempeh Bacon "BLT" Sandwich

I was recently skulking around on the Happy Herbivore's Facebook Group, "Herbie Parents" (great group of really sweet, supportive folks!) and I read a post wherein a pregnant vegan gal admitted to the group that she is having desperate cravings for deli meat, and might there be a yummy vegan replacement? Follow-up comments suggested all sorts of brands and types of faux meats that might fit the bill, but I don't like how overly-processed all that stuff is, so I suggested the Tempeh Bacon "BLT" I found recently on the Prevention RD website. It is sweet and smoky, and tempeh is fairly easy to come by at any veg-friendly grocery store. Plus, the recipe is a cinch! Just mix the marinade, pan fry the "bacon," and build the sammie.

It's the perfect meal for a Friday night at home with the family. I say that because this is what we had for dinner tonight - that very sandwich you see in the photo was snarfed greedily by yours truly only mere seconds after snapping this picture. I paired it with a side of cut fresh fruit and cucumbers mixed with fresh chopped mint leaves (straight from my garden) and fresh-squeezed lime juice. It was so good! My husband said of the sandwich, "I could eat about three more of these." High compliment from the man of the house! And my daughter said, pulling the tempeh ever so slightly out of the sandwich and eyeballing it with curiosity, "What is this stuff? It tastes good." She's four, so... you know that's pretty high praise.

Here's the original recipe from Prevention RD:

"Tempeh 'Bacon':
5 oz tempeh
2 Tbsp maple syrup*
1 Tbsp olive oil
1 tsp liquid smoke
1 tsp low-sodium soy sauce
1/2 tsp cumin
1/2 tsp black pepper
a dash of cayenne

To assemble:
6 slices of whole grain bread
1 tomato, sliced
6 large lettuce leaves
3 Tbsp light mayonnaise

• Slice tempeh into about 6 oblong strips.
• Combine maple syrup, olive oil, liquid smoke, soy sauce, cumin, pepper, and cayenne in a shallow dish. Soak tempeh in marinade for 2-3 minutes, turning to coat.
• Turn a saute pan on medium-high and spray with non-stick cooking spray. Add the tempeh to the pan in a single layer and cook 1-2 minutes on each side, or until browned.
• Build three sandwiches with 1 tablespoon mayonnaise, 2 lettuce leaves, tomato slices, and about 2 slices of tempeh. Serve immediately. Yield: 3 servings.
• Nutrition Information (per serving): 408 calories; 16 g. fat; 5 mg. cholesterol; 583 mg. sodium; 55 g. carbohydrate; 12 g. fiber; 16.7 g. protein
• Result: Sweet and salty tempeh make this BLT a much more nutritious option. Healthy fats and lots of fiber make for a filling, heart-healthy sandwich. The tempeh bacon takes about 10 minutes to prepare and cook, so this meal comes together in a jiff! Enjoy!"

*I don't know about you guys, but I straight-up cannot afford maple syrup. For this recipe, I subbed some organic raw agave nectar that I got on a deep sale at Sprouts. OR, you can use use this recipe for Homemade Maple Syrup if you're really broke.  --Jen

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Lentil-Rice Burgers on Whole Wheat Buns

There are several versions of the lentil patty floating around the internet and, while they all have lentils in common, their remaining ingredients are often quite different. The point is that you can play with this recipe a lot and it's still going to taste great! This particular recipe is my own favorite version, but sometimes I spice it up with different ingredients like mushrooms or zucchini when I have extras laying around the kitchen.
My absolute favorite way to serve this burger is with homemade BBQ sauce and mushrooms sauteed in vegan butter and garlic salt ladled on top. It's sooooo good!

Here are the recipes for the buns, the burgers, and the sauce. Enjoy!

THE BUNS
2 Tbsp active dry yeast
1 C, plus 2 Tbsp warm water from the tap (not too hot)
1 1/2 teaspoons Ener-G Egg Replacer
1/3 C vegetable oil
1/4 C agave nectar, or sugar
2 Tbsp water
1 tsp salt
2 C unbleached all-purpose flour
1 1/2 C whole wheat flour

• In a large bowl, dissolve the yeast in 1 cup of the warm water. Mix together with a whisk until bubbly.
• Add oil and sugar, and whisk. Allow mixture to sit for 5 minutes.
• In a small bowl, whisk together the egg replacer and remaining 2 tablespoons of water, then add it to the dough mixture.
• Add the salt and the flour and mix together with a hand mixer, using the dough hook attachments. If you don't have dough hooks, you might just have to stir with a wooden spoon until dough thickens and then mix it the rest of the way with your hands.
• Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes.
• Divide into 12 equal pieces. I do this by rolling the dough out into a long snake formation and using a knife to make equal cuts, starting from the center.
• Shape each piece into a ball and place 3 inches apart on 2 separate baking sheets.
• Cover dough and allow it to rest for 10 minutes.
• While the dough is resting, preheat your oven to 425 degrees Fahrenheit.
• Bake dough for 6-8 minutes, or until desired "brownness" is attained. Watch out - the bottoms burn easily, so don't let them brown too much.
• Remove to wire racks to cool.   

THE LENTIL PATTIES 
4 C water
1 C uncooked lentils
1 C uncooked brown rice
2 large carrots, peeled and grated
1 small onion, peeled and grated
1 tsp garlic powder
salt and pepper, to taste
a few shakes of liquid smoke, to taste
2 small to medium russet potatoes - peeled, cubed, boiled, then mashed1/8 C olive oil, or non-stick cooking spray

• Place 4 cups of water, lentils and rice in a large pot and bring to a boil. Reduce heat and cover. Allow to simmer on medium-low heat until lentils and rice are soft and water has evaporated, about 45 minutes. Remove from heat and allow to cool to room temperature.
• Once lentils have cooled, add your cooked potatoes and mix.
• Add all remaining ingredients and stir well.
• In a large skillet (preferably a well-seasoned cast iron skillet) heat the oil over medium.
• Shape mixture into 12 equal-sized patties and cook in the skillet until nicely browned on both sides (can take up to 5 minutes per side). 
• Be gentle with the patties when you handle them as they are fragile and can fall apart easily.

THE BARBECUE SAUCE 
(enough for 12 burgers)
4 Tbsp ketchup
2 Tbsp molasses
2 Tbsp yellow mustard
4 Tbsp soy sauce
2 tsp light brown sugar, or agave nectar
Dash of unsweetened cocoa powder
A few shakes of liquid smoke

• Whisk all the ingredients together and refrigerate until ready to use.

Hope you enjoy the burgers!

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BBQ Black Bean and Tofu Wraps

I was brutally hungry and on the hunt for something quick and easy this afternoon. I went searching through my pantry and found a lone can of black beans just itchin' to get cooked up and go into my belly. And I'm a Texas girl who sometimes misses good barbecue, so I'm always looking for ways to quell that craving (it's not the meat I crave, it's the sauce. Nom nom, barbecue sauce... drool, drool...) Now, voila! I present to you a barbecue-licious tofu wrap. In the words of Han Solo, "She may not look like much, kid, but she's got it where it counts." The same applies to these little cuties. Try them out. You won't be disappointed.

Spritz of oil x2
1 small white onion, finely chopped
2 tablespoons ketchup
1 tablespoon molasses
1 tablespoon yellow mustard
2 tablespoons soy sauce
2 teaspoons light brown sugar
A few shakes of liquid smoke
Salt and black pepper
1 15.5oz can black beans, drained and rinsed
1 14oz block extra firm tofu, drained and pressed
1 large tomato, chopped
2 tablespoons, give or take, fresh cilantro, coarsely chopped
8 corn or flour tortillas

• In a small bowl, whisk together the ketchup, molasses, mustard, soy sauce, sugar, liquid smoke, and salt and pepper to taste. 
• Heat a large non-stick or cast-iron pan, and spritz it with a light coating of oil. 
• Add the onion, and saute until soft.
• Add the beans, tomatoes, cilantro, and the BBQ sauce, stirring occasionally, until hot and well mixed. Set aside, cover, and keep warm. 
• Cut the tofu into quarter-inch strips. Heat and spritz another pan with oil. Add the tofu and cook until golden brown, turning as needed. Season with salt and pepper to taste.
• If you have a cast-iron skillet, I highly recommend using it to warm your corn tortillas over medium low heat. I do each of mine individually as I dress the wraps, and it makes all the difference. 
• To serve, divide the tofu strips among warmed corn tortillas. Spoon BBQ bean mixture on top, roll and enjoy! 

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