26 | Fall Favorites

1 |   Main Dish

Alternate Veggie Burgers

When you think “veggie burger,” chances are an oat patty or black bean burger come to mind. I enjoy a good veggie burger, and I also like to mix things up. Here's one of my favorites; it's simple to make, and there's not an oat or black bean in sight. Naturally dairy and gluten-free, it tastes great on a bun or a bed of arugula.

3 |   Side

Zucchini Fries

Fried zucchini has become one of my favorite alternatives to french fries. I discovered it at a local sandwich shop and began making it at home to satisfy my cravings. The basic method is one I learned from a lovely Southern lady at a local farmer's stand a few years back. It works great for fried green tomatoes and eggplant as well.

2 |   Salad

Sweet Pomegranate Salad

Sometimes you discover a new favorite by accident. This recipe came about simply by finding green apples and pomegranates on sale at the store. They reminded me of a different recipe, and voilá!, a new salad. I’m also sharing a new dressing that is great on any salad and a quick way to separate pomegranate seeds from the skins.

4 |   Dessert

My Favorite Cookies

My friends call these “Ame's Famous,” but I just call them my favorite. The recipe began the way many of my favorites do: I found a recipe I liked, then added this and substituted that. At first, something was still missing. Eventually, I added the secret ingredient, and now I can’t get enough. Let me know what you think.

1 |   Main Dish

Alternate Veggie Burgers

1 can white beans, drained and rinsed (16 oz can)

1/4 cup fresh cilantro, chopped

2 tablespoons tahini

1/4 teaspoon garlic powder

1/4 teaspoon baking powder

1/2 teaspoon salt

2 dashes of cayenne pepper

1 small sweet potato, peeled and shredded

olive oil

Want to make this dairy or gluten-free? This burger is already dairy-free and gluten-free. Just check your baking powder to be sure it’s gluten-free too.

Make ahead option– These burgers can be made and frozen. Store them in a sealed freezer proof container for up to a month. When you are ready to enjoy these, simply reheat them in your toaster oven for 8-10 minutes.

The Simple Steps...

1. Preheat your oven to 400°. In a medium mixing bowl, mash the white beans together with the tahini, baking powder, chopped cilantro, garlic powder, cayenne, and salt.

2. Stir in the shredded sweet potato. Form this mixture into four burgers. This mixture is sticky so I used a large scoop to make even sized patties.

3. In a large pan over medium heat, add two tablespoons olive oil. Place the burgers in the pan. Cook for two minutes then flip the patties and cook another two minutes. Once you place the patties in the pan, don’t move them around. This process is forming a crust on the burgers.

4. Spread one tablespoon olive oil onto a baking tray. Place the burgers on the tray and cover it tightly with aluminum foil. Bake them covered for 15 minutes. Then flip them and bake uncovered another 15 minutes.

5. Here are two different serving styles …recommended.
•    Serve on a bun spread with Lemon Cilantro Mayo from issue #8, some arugula and top it with sautéed onions.
•    Another tasty option is on a bed of arugula tossed in your favorite lemony dressing and topped with sautéed onion.

2 |  Salad

Sweet Pomegranate Salad

1/2 cup walnuts, chopped

2 green apples

3 tablespoons pomegranate seeds

5 oz bag of baby spinach

2 cups chopped endive

1/2 cup crumbled feta

Pomegranate Vinaigrette:
2 tablespoons red wine vinegar

3/4 cup pomegranate juice

2 teaspoons Dijon mustard

1/2 teaspoon salt

2 teaspoons honey

1/3 cup olive oil

Want to make this dairy or gluten-free? For a dairy-free option, either omit the feta cheese or substitute the feta with your favorite dairy-free cheese like FOLLOW YOUR HEART or daiya Deliciously dairy-free Blocks. This recipe is already gluten-free.

Make ahead option– The vinaigrette can be stored in a jar in the refrigerator for up to one month; use it on any salad! The walnuts can be toasted and stored in your fridge in a sealed container for a month also. Once you deseed the pomegranate, the little red gems will last for a week in a sealed container in your refrigerator.

The Simple Steps...

1. Toast the walnuts by heating your oven or toaster oven to 350˚ and bake them on a tray for 8 minutes. Another option is to place the walnuts in a pan on the stovetop over medium heat for 2 minutes. They’ll brown and smell nutty when ready.

2. Wash and core the apples then cut them into matchsticks.

3. Cut the top off the pomegranate. Then score the skin from top to stem with 6-8 cuts. Turn it top side down over a medium bowl and using your fingers break apart the pome from the stem center and sort of peel back the skin a bit allowing some seeds to drop into the bowl. Once you’ve peeled the skin back a bit, take a large spoon and tap the outside of the pomegranate. The rest of the seeds should begin dropping into the bowl. Continue tapping until all the seeds have come out.

4. In a large bowl, toss the spinach, chopped endive, and julienned apples with 4 tablespoons dressing. Add the feta and walnuts and toss lightly.

5. Serve this salad with the remaining dressing so people can add extra dressing if they prefer more.

Pomegranate Vinaigrette:
1. Pour the red wine vinegar and pomegranate juice into a small pan. Bring them to a boil over medium-high heat. Cook this down for 8-10 minutes until it’s reduced in volume.

2. Remove this from the heat and pour it into a jar or small bowl. Whisk in the Dijon mustard, honey, salt, and dash of ground black pepper.

3. While whisking, slowly pour in the olive oil.

3 |  Side

Zucchini Fries

2 medium zucchini

1 cup flour

1/2 teaspoon salt

a dash of cayenne pepper

1 1/2 cups buttermilk

2 cups bread crumbs

3 tablespoons grated Parmesan cheese

olive oil

Malt Vinegar Dipping Sauce:
1/2 cup mayonnaise

2 tablespoons malt vinegar

Want to make this gluten-free? Make your own gluten-free bread crumbs. Here a quick method: Break your favorite gluten-free bread into smaller pieces and place them onto a baking tray. Bake at 300˚ for 20 minutes or until the pieces are dried completely. Put the dried bread into a food processor or blender and pulse until you have crumbs. Store the extra crumbs in a sealed bag in the freezer for up to four months.

Make ahead option– These fries can be cooked, cooled, and stored in a sealed container in the fridge for up to four days. To reheat, place them in the toaster oven for five minutes and enjoy.

The Simple Steps..

1. Wash and dry the zucchini. Cut off the top and bottom and discard them. Cut the rest of the zucchini into four-inch long spears, about 12 spears per zucchini.

2. Get three dishes with low sides. Mix together the flour, 1/4 teaspoon salt, and a dash or two of cayenne pepper in the first dish. Pour the buttermilk into the second. Mix the breadcrumbs, 1/4 teaspoon salt, and the parmesan cheese together in the third one. By seasoning the flour and breadcrumbs, the flavor is layered into the zucchini fries. I use pie plates because the low sides make for easy dipping.

3. Place a large fry pan on medium to medium-low heat then add about 1/4” olive oil to the pan.

4. Toss the zucchini into the flour to coat it and shake off the excess. Then dip it into the buttermilk. Finally, coat the zucchini in the breadcrumb mixture and place the coated zucchini into the prepared fry pan.

5. Fry the zucchini about 2 minutes on each side or until they are golden brown. Add extra oil to the pan when needed.

6. Lay the cooked fries on a paper towel lined cooling rack. The paper towels will absorb excess oil and keep the zucchini from getting soggy.

7. Continue this process for all the spears. This makes about 24 spears enough for 6 fries per person.

Malt Vinegar Dipping Sauce:
1. In a small bowl, stir the mayonnaise and the malt vinegar together. Enjoy!

4 |   Dessert

My Favorite Cookies

1/2 cup butter, at room temperature

3/4 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup milk chocolate chunks

1/2 cup pecans, toasted and chopped

Want to make this gluten-free? To make this gluten-free, replace the flour with your favorite blend of gluten-free all-purpose flour like Pillsbury Best Multi-Purpose Gluten Free Flour Blend.

Make ahead option– Make the dough ahead by following The Simple Steps 2-4 and refrigerating the dough in a sealed container for up to 1 week. Or follow The Simple Steps 2-5 and freeze the cookie mounds in a sealed container for up to 2 months. When you’re ready for cookies, scoop out as many as you’d like continuing with The Simple Steps. Once the cookies are cooled, store extra cookies in a sealed container on the counter for up to four days or in the freezer for up to a month.

The Simple Steps...

1. Preheat the oven to 350˚. Grease a cookie sheet.

2. In a medium mixing bowl, beat the room temperature butter with the sugar until smooth. Beat in the egg and vanilla until well combined.

3. Using a sieve, sift the flour, baking soda, cinnamon, and salt together into the bowl. Stir it all together. In case you were looking for the secret ingredient, it’s the cinnamon! I’m telling you it makes all the difference.

4. Add the milk chocolate chunks and toasted, chopped pecans. Stir this to combine.

5. Using an ice cream scoop, make mounds of dough onto the cookie sheet. Place them about 2” apart.

6. Bake for 18-20 minutes until golden brown. Remove them from the cookie sheet and place the cookies on a wire cooling rack before devouring them. Continue with steps 5 and 6 for the rest of the dough.