Labor Day, Meatless Monday

It's Labor Day, the unofficial end of the summer in the United States. (If you're interested in the history of Labor Day, click here.)

It's also Meatless Monday. Here are six vegetarian recipes to help you celebrate Labor Day, including Al's Veggie Burger from the Today Show's Al Roker and Black Bean & Corn Salad. Enjoy!

GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD

This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, who wrote for The Spruce Eats. For this, she wrote, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.

“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.

To view this online, click here.

Ingredients

2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)

1 large sweet red and/or green peppers, cut in 1-inch squares

1 medium red onion, cut in 1-inch pieces, layers separated

1-2 tablespoons vegetable oil

salt and pepper, to taste

about 1/4 cup honey mustard

2 tbsp water

Preparation

First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.

Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.

Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.

In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.

Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.

Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.

Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.

BLACK BEAN AND CORN SALAD

This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy

Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BUSH’S® BEST BLACK BEAN SALAD

This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8

Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1/2 cup diced red onion

1 can (15.25 oz) corn, drained

1 clove garlic, chopped

1 tsp cilantro

1/4 cup olive oil

4 Tbsp red wine vinegar

1 tsp lime juice

Salt and pepper to taste

Tortilla chips

Directions

In a small bowl, combine peppers, onion, corn, garlic and cilantro.

Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.

Serve with tortilla chips.

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

BAKED SWEET POTATO FRIES

Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.

To view this online, click here.

Ingredients

2 1/2 pounds sweet potatoes, washed well

2 tablespoons cooking oil suitable for high heat, like safflower oil

2 teaspoons salt

2-3 teaspoons ground cinnamon

1 teaspoon (or to taste) ground cayenne

Preparation

Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.

Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.

BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO

One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!

Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.

To view this online, click here.

Ingredients

1 can black beans, rinsed and drained well

1 medium baked or roasted sweet potato, peeled and mashed

1/2 cup cooked quinoa or brown rice

1/4 cup ground flax

1/4 cup finely chopped red onion

1/4 cup finely chopped cilantro

1/4 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

Olive oil

1/2 cup vegan mayonnaise

1/2 tsp. chipotle powder

1 large garlic clove, pressed in a garlic press or very finely minced

Burger buns, avocado slices, and arugula, optional

Directions

Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.

Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.

While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.

per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars

Salads

Quick: If someone says Salads, what's the first thing that comes to mind? If you're like me, it's something with tons of lettuce, tomatoes, and (maybe) onion slices, along with some form of dressing.

But salads can be so much more, as today's post proves. Check out the Black Bean and Corn Salad, the Hawaiian Macaroni Salad, and the rest of today's recipes. Enjoy!

EASY CHICKEN SALAD

This is from Lidey Heuck at The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe. The recipe calls for classic crunchy mix-ins such as grapes, celery and pecans, but feel free to make it your own: Use a diced tart apple in place of the grapes, or toss in a handful of dried cranberries. Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make it on Monday to have on hand for lunches all week long."

Prep Time: 15 minutes; Cook Time: 5 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1025482-easy-chicken-salad. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1/2 cup mayonnaise

1 tablespoon white wine vinegar

1/2 teaspoon Dijon mustard

Salt and pepper

3 cups diced cooked chicken breast

1/2 cup finely chopped celery (about 1 large stalk)

1/2 cup seedless grapes, quartered

1/2 cup toasted pecans, chopped (see Tip)

1/4 cup minced red onion (about 1/4 small onion)

2 tablespoons chopped fresh parsley

Toasted bread, lettuce cups or crackers, for serving

Preparation

In a large bowl, combine the mayonnaise, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper; whisk until smooth. Add the chicken, celery, grapes, pecans, onion and parsley and mix well. Season with more salt and pepper to taste.

Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.

Tip

Toast pecans on a baking sheet at 350 degrees for 8 to 10 minutes.

HAWAIIAN MACARONI SALAD

This yummy macaroni salad is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).

Anyway, the recipe begins, “Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.”

Prep Time: 10 mins; Cook Time: 10 mins; Total Time: 20 mins; Servings: 10

To view this online, go to https://spicysouthernkitchen.com/hawaiian-macaroni-salad/.

Ingredients

16 ounces elbow pasta

1/4 cup grated onion

1/4 teaspoon garlic powder

2 tablespoons apple cider vinegar

2 cups mayonnaise

1/2 cup whole milk

1 tablespoon sugar

2 shredded carrots

salt and pepper

Instructions

Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.

Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.

In a medium bowl, whisk together mayonnaise, milk, and sugar.

Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.

Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.

Recipe Notes

Be sure not to overcook your pasta or it will have a mushy texture.

If you to dress it up some, add diced ham or chopped pineapple.

EGG POTATO SALAD

This is my version of potato salad. While there are undoubtedly fancier versions of potato salad, this is the one that my family loves and asks for. While I’d love to say that the leftovers refrigerate well overnight, I wouldn’t know; it never lasts long enough!

Ingredients

5 pounds potatoes (I use regular white potatoes)

6 – 8 eggs

1 – 2 onions, diced

3 – 4 cups mayo (if you usually use a vegetarian version, go for it)

1/2 cup mustard

Directions

Peel potatoes and cube into bite-sized pieces. Place in large pot, cover with cold water, then boil. Once water reaches a boil, turn heat to medium and cook for 20 – 30 minutes. Potatoes should be cooked through, but not mushy.

While potatoes are cooking, place eggs in a pot and cover with cold water and turn stove on high. Once water begins to boil, let boil for 10 minutes. Turn off stove, place pan in sink and run cold water over the eggs to cool off.

Drain potatoes and rinse in cold water. Place in large bowl. Peel and cut up eggs and add to potatoes, along with diced onions. Add mayo and mustard and mix well. Can be served either slightly warmed (now) or, if served later, cooled in refrigerator.

LUCALI SALAD

This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."

Yield: 4 to 6 servings; Time: 40 minutes

This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.

Ingredients

For the salad:

5 smallish tomatoes, halved and cut into fifths

1/2 smallish red onion, peeled and thinly sliced

1 rib celery with leaves, ideally from the heart, chopped

18 canned, pitted black olives, plus 2 tablespoons olive brine

2 teaspoons kosher salt

1 teaspoon coarsely ground black pepper

1 teaspoon lemon pepper

1/3 cup olive oil

1 teaspoon red-wine vinegar

1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn

For the dressing:

1 cup plus 2 tablespoons olive oil

1/2 cup red-wine vinegar

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon lemon pepper

Preparation

Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.

Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.

Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.

Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.

Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.

BLACK BEAN AND CORN SALAD

This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy

Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BUSH’S® BEST BLACK BEAN SALAD

This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8

Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1/2 cup diced red onion

1 can (15.25 oz) corn, drained

1 clove garlic, chopped

1 tsp cilantro

1/4 cup olive oil

4 Tbsp red wine vinegar

1 tsp lime juice

Salt and pepper to taste

Tortilla chips

Directions

In a small bowl, combine peppers, onion, corn, garlic and cilantro.

Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.

Serve with tortilla chips.

Meatless Monday, Labor Day Style

It's Labor Day, the unofficial end of the summer in the United States. (If you're interested in the history of Labor Day, click here.)

It's also Meatless Monday. Here are six vegetarian recipes to help you celebrate Labor Day, including Al's Veggie Burger from the Today Show's Al Roker and Black Bean & Corn Salad. Enjoy!

GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD

This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, who wrote for The Spruce Eats. For this, she wrote, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.

“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.

To view this online, click here.

Ingredients

2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)

1 large sweet red and/or green peppers, cut in 1-inch squares

1 medium red onion, cut in 1-inch pieces, layers separated

1-2 tablespoons vegetable oil

salt and pepper, to taste

about 1/4 cup honey mustard

2 tbsp water

Preparation

First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.

Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.

Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.

In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.

Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.

Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.

Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.

BLACK BEAN AND CORN SALAD

This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy

Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BUSH’S® BEST BLACK BEAN SALAD

This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8

Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1/2 cup diced red onion

1 can (15.25 oz) corn, drained

1 clove garlic, chopped

1 tsp cilantro

1/4 cup olive oil

4 Tbsp red wine vinegar

1 tsp lime juice

Salt and pepper to taste

Tortilla chips

Directions

In a small bowl, combine peppers, onion, corn, garlic and cilantro.

Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.

Serve with tortilla chips.

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

BAKED SWEET POTATO FRIES

Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.

To view this online, click here.

Ingredients

2 1/2 pounds sweet potatoes, washed well

2 tablespoons cooking oil suitable for high heat, like safflower oil

2 teaspoons salt

2-3 teaspoons ground cinnamon

1 teaspoon (or to taste) ground cayenne

Preparation

Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.

Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.

BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO

One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!

Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.

To view this online, click here.

Ingredients

1 can black beans, rinsed and drained well

1 medium baked or roasted sweet potato, peeled and mashed

1/2 cup cooked quinoa or brown rice

1/4 cup ground flax

1/4 cup finely chopped red onion

1/4 cup finely chopped cilantro

1/4 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

Olive oil

1/2 cup vegan mayonnaise

1/2 tsp. chipotle powder

1 large garlic clove, pressed in a garlic press or very finely minced

Burger buns, avocado slices, and arugula, optional

Directions

Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.

Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.

While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.

per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars

Meatless Monday, Labor Day

It's Labor Day, the unofficial end of the summer in the United States. It's also Meatless Monday. Here are six vegetarian recipes to help you celebrate Labor Day, including Al's Veggie Burger from the Today Show's All Roker and Black Bean & Corn Salad. Enjoy!

GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD

This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, who wrote for The Spruce Eats. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.

“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.

To view this online, click here.

Ingredients

2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)

1 large sweet red and/or green peppers, cut in 1-inch squares

1 medium red onion, cut in 1-inch pieces, layers separated

1-2 tablespoons vegetable oil

salt and pepper, to taste

about 1/4 cup honey mustard

2 tbsp water

Preparation

First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.

Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.

Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.

In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.

Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.

Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.

Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.

BLACK BEAN AND CORN SALAD

This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy

Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BUSH’S® BEST BLACK BEAN SALAD

This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8

Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1/2 cup diced red onion

1 can (15.25 oz) corn, drained

1 clove garlic, chopped

1 tsp cilantro

1/4 cup olive oil

4 Tbsp red wine vinegar

1 tsp lime juice

Salt and pepper to taste

Tortilla chips

Directions

In a small bowl, combine peppers, onion, corn, garlic and cilantro.

Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.

Serve with tortilla chips.

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

BAKED SWEET POTATO FRIES

Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.

To view this online, click here.

Ingredients

2 1/2 pounds sweet potatoes, washed well

2 tablespoons cooking oil suitable for high heat, like safflower oil

2 teaspoons salt

2-3 teaspoons ground cinnamon

1 teaspoon (or to taste) ground cayenne

Preparation

Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.

Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.

BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO

One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!

Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.

To view this online, click here.

Ingredients

1 can black beans, rinsed and drained well

1 medium baked or roasted sweet potato, peeled and mashed

1/2 cup cooked quinoa or brown rice

1/4 cup ground flax

1/4 cup finely chopped red onion

1/4 cup finely chopped cilantro

1/4 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

Olive oil

1/2 cup vegan mayonnaise

1/2 tsp. chipotle powder

1 large garlic clove, pressed in a garlic press or very finely minced

Burger buns, avocado slices, and arugula, optional

Directions

Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.

Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.

While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.

per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars

Meatless Monday, Labor Day

It's Labor Day, the unofficial end of the summer in the United States. It's also Meatless Monday. Here are six vegetarian recipes to help you celebrate Labor Day, including Al's Veggie Burger from the Today Show's All Roker and Black Bean & Corn Salad. Enjoy!

GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD

This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, who wrote for The Spruce Eats. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.

“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.

To view this online, click here.

Ingredients

2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)

1 large sweet red and/or green peppers, cut in 1-inch squares

1 medium red onion, cut in 1-inch pieces, layers separated

1-2 tablespoons vegetable oil

salt and pepper, to taste

about 1/4 cup honey mustard

2 tbsp water

Preparation

First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.

Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.

Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.

In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.

Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.

Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.

Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.

BLACK BEAN AND CORN SALAD

This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy

Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BUSH’S® BEST BLACK BEAN SALAD

This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8

Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1/2 cup diced red onion

1 can (15.25 oz) corn, drained

1 clove garlic, chopped

1 tsp cilantro

1/4 cup olive oil

4 Tbsp red wine vinegar

1 tsp lime juice

Salt and pepper to taste

Tortilla chips

Directions

In a small bowl, combine peppers, onion, corn, garlic and cilantro.

Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.

Serve with tortilla chips.

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

BAKED SWEET POTATO FRIES

Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.

To view this online, click here.

Ingredients

2 1/2 pounds sweet potatoes, washed well

2 tablespoons cooking oil suitable for high heat, like safflower oil

2 teaspoons salt

2-3 teaspoons ground cinnamon

1 teaspoon (or to taste) ground cayenne

Preparation

Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.

Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.

BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO

One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!

Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.

To view this online, click here.

Ingredients

1 can black beans, rinsed and drained well

1 medium baked or roasted sweet potato, peeled and mashed

1/2 cup cooked quinoa or brown rice

1/4 cup ground flax

1/4 cup finely chopped red onion

1/4 cup finely chopped cilantro

1/4 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

Olive oil

1/2 cup vegan mayonnaise

1/2 tsp. chipotle powder

1 large garlic clove, pressed in a garlic press or very finely minced

Burger buns, avocado slices, and arugula, optional

Directions

Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.

Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.

While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.

per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars

Meatless Monday - Labor Day Edition

It's Labor Day, the unofficial end of the summer in the United States. It's also Meatless Monday. Here are six vegetarian recipes to help you celebrate Labor Day, including Al's Veggie Burger from the Today Show's All Roker and Black Bean & Corn Salad. Enjoy!

GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD

This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, who wrote for The Spruce Eats. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.

“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.

To view this online, click here.

Ingredients

2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)

1 large sweet red and/or green peppers, cut in 1-inch squares

1 medium red onion, cut in 1-inch pieces, layers separated

1-2 tablespoons vegetable oil

salt and pepper, to taste

about 1/4 cup honey mustard

2 tbsp water

Preparation

First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.

Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.

Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.

In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.

Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.

Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.

Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.

BLACK BEAN AND CORN SALAD

This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy

Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BUSH’S® BEST BLACK BEAN SALAD

This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8

Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1/2 cup diced red onion

1 can (15.25 oz) corn, drained

1 clove garlic, chopped

1 tsp cilantro

1/4 cup olive oil

4 Tbsp red wine vinegar

1 tsp lime juice

Salt and pepper to taste

Tortilla chips

Directions

In a small bowl, combine peppers, onion, corn, garlic and cilantro.

Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.

Serve with tortilla chips.

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

BAKED SWEET POTATO FRIES

Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.

To view this online, click here.

Ingredients

2 1/2 pounds sweet potatoes, washed well

2 tablespoons cooking oil suitable for high heat, like safflower oil

2 teaspoons salt

2-3 teaspoons ground cinnamon

1 teaspoon (or to taste) ground cayenne

Preparation

Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.

Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.

BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO

One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!

Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.

To view this online, click here.

Ingredients

1 can black beans, rinsed and drained well

1 medium baked or roasted sweet potato, peeled and mashed

1/2 cup cooked quinoa or brown rice

1/4 cup ground flax

1/4 cup finely chopped red onion

1/4 cup finely chopped cilantro

1/4 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

Olive oil

1/2 cup vegan mayonnaise

1/2 tsp. chipotle powder

1 large garlic clove, pressed in a garlic press or very finely minced

Burger buns, avocado slices, and arugula, optional

Directions

Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.

Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.

While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.

per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars

Meatless Monday - Labor Day Edition

It's Labor Day, the unofficial end of the summer in the United States. It's also Meatless Monday. Here are six vegetarian recipes to help you celebrate Labor Day, including Al's Veggie Burger from the Today Show's All Roker and Black Bean & Corn Salad. Enjoy!

GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD

This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, who wrote for The Spruce Eats. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.

“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.

To view this online, click here.

Ingredients

2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)

1 large sweet red and/or green peppers, cut in 1-inch squares

1 medium red onion, cut in 1-inch pieces, layers separated

1-2 tablespoons vegetable oil

salt and pepper, to taste

about 1/4 cup honey mustard

2 tbsp water

Preparation

First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.

Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.

Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.

In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.

Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.

Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.

Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.

BLACK BEAN AND CORN SALAD

This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy

Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BUSH’S® BEST BLACK BEAN SALAD

This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8

Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1/2 cup diced red onion

1 can (15.25 oz) corn, drained

1 clove garlic, chopped

1 tsp cilantro

1/4 cup olive oil

4 Tbsp red wine vinegar

1 tsp lime juice

Salt and pepper to taste

Tortilla chips

Directions

In a small bowl, combine peppers, onion, corn, garlic and cilantro.

Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.

Serve with tortilla chips.

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

BAKED SWEET POTATO FRIES

Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.

To view this online, click here.

Ingredients

2 1/2 pounds sweet potatoes, washed well

2 tablespoons cooking oil suitable for high heat, like safflower oil

2 teaspoons salt

2-3 teaspoons ground cinnamon

1 teaspoon (or to taste) ground cayenne

Preparation

Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.

Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.

BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO

One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!

Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.

To view this online, click here.

1 can black beans, rinsed and drained well

1 medium baked or roasted sweet potato, peeled and mashed

1/2 cup cooked quinoa or brown rice

1/4 cup ground flax

1/4 cup finely chopped red onion

1/4 cup finely chopped cilantro

1/4 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

Olive oil

1/2 cup vegan mayonnaise

1/2 tsp. chipotle powder

1 large garlic clove, pressed in a garlic press or very finely minced

Burger buns, avocado slices, and arugula, optional

Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.

Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.

While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.

per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars

Meatless Monday, Labor Day Edition

It's Labor Day, the unofficial end of the summer in the United States. It's also Meatless Monday. Here are six vegetarian recipes to help you celebrate Labor Day, including Al's Veggie Burger from the Today Show's All Roker and Black Bean & Corn Salad. Enjoy!

GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD

This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, who wrote for The Spruce Eats. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.

“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.

To view this online, click here.

Ingredients

2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)

1 large sweet red and/or green peppers, cut in 1-inch squares

1 medium red onion, cut in 1-inch pieces, layers separated

1-2 tablespoons vegetable oil

salt and pepper, to taste

about 1/4 cup honey mustard

2 tbsp water

Preparation

First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.

Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.

Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.

In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.

Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.

Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.

Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.

BLACK BEAN AND CORN SALAD

This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy

Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BUSH’S® BEST BLACK BEAN SALAD

This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8

Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1/2 cup diced red onion

1 can (15.25 oz) corn, drained

1 clove garlic, chopped

1 tsp cilantro

1/4 cup olive oil

4 Tbsp red wine vinegar

1 tsp lime juice

Salt and pepper to taste

Tortilla chips

Directions

In a small bowl, combine peppers, onion, corn, garlic and cilantro.

Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.

Serve with tortilla chips.

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

BAKED SWEET POTATO FRIES

Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.

To view this online, click here.

Ingredients

2 1/2 pounds sweet potatoes, washed well

2 tablespoons cooking oil suitable for high heat, like safflower oil

2 teaspoons salt

2-3 teaspoons ground cinnamon

1 teaspoon (or to taste) ground cayenne

Preparation

Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.

Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.

BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO

One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!

Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.

To view this online, click here.

1 can black beans, rinsed and drained well

1 medium baked or roasted sweet potato, peeled and mashed

1/2 cup cooked quinoa or brown rice

1/4 cup ground flax

1/4 cup finely chopped red onion

1/4 cup finely chopped cilantro

1/4 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

Olive oil

1/2 cup vegan mayonnaise

1/2 tsp. chipotle powder

1 large garlic clove, pressed in a garlic press or very finely minced

Burger buns, avocado slices, and arugula, optional

Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.

Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.

While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.

per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars

Meatless Monday, Labor Day

It's Labor Day, the unofficial end of the summer in the United States. It's also Meatless Monday. Here are six vegetarian recipes to help you celebrate Labor Day, including Al's Veggie Burger from the Today Show's All Roker and Black Bean & Corn Salad. Enjoy!

GRILLED SWEET POTATO SKEWERS WITH HONEY MUSTARD

This yummy recipe, which would be perfect for a Labor Day cookout, is from Jolinda Hackett, About.com's Vegetarian Food expert. She writes, “Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard.

“This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.” Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 3 – 4 servings.

To view this online, click here.

Ingredients

2 pounds medium-sized sweet potatoes (5 potatoes, 6 to 7 ounces each)

1 large sweet red and/or green peppers, cut in 1-inch squares

1 medium red onion, cut in 1-inch pieces, layers separated

1-2 tablespoons vegetable oil

salt and pepper, to taste

about 1/4 cup honey mustard

2 tbsp water

Preparation

First, prepare your sweet potatoes by giving them head a head start in the microwave. Prick them a bit with a fork, then place them in the microwave on high for three minutes. Turn them over (carefully!), then microwave for another 1-2 minutes, until almost tender and soft, but not quite.

Allow your sweet potatoes to cool, then peel them if you'd like, and chop coarsely into about 1-inch chunks.

Next, combine the sweet potatoes, chopped red and green bell peppers and red onion in a large bowl.

In a separate small bowl, whisk together the honey mustard and the two tablespoons of water, then add to the sweet potatoes, peppers and onions in the bowl, tossing very gently to lightly coat.

Next, prepare your skewers, by threading a mixture of sweet potatoes, onions and peppers.

Make sure your pre-heated grill (or indoor grill pan) is lightly greased. Grill your sweet potato skewers for about 4 minutes on each side, brushing with any remaining honey mustard.

Note: If you don't have an outdoor grill or an indoor grill pan, you can still make this recipe using your oven's broiler.

BLACK BEAN AND CORN SALAD

This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy

Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BUSH’S® BEST BLACK BEAN SALAD

This comes from Bush's® Best's emailed newsletter. Check it out for more recipes! This one starts off, “This colorful Black Bean salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. Serve with tortilla chips or as a side dish.” Prep Time: 15 minutes; Cook Time: 0 minutes; Total Time: 15 minutes; Servings: 6 to 8

Note: This would be a great recipe for Labor Day – or any other summer/early fall cookout!

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1/2 cup diced red onion

1 can (15.25 oz) corn, drained

1 clove garlic, chopped

1 tsp cilantro

1/4 cup olive oil

4 Tbsp red wine vinegar

1 tsp lime juice

Salt and pepper to taste

Tortilla chips

Directions

In a small bowl, combine peppers, onion, corn, garlic and cilantro.

Add olive oil, vinegar, lime juice and salt and pepper to taste. Add black beans and toss well.

Serve with tortilla chips.

AL’S VEGGIE BURGER

This is from TODAY’s Al Roker. The recipe begins, “TODAY's Al Roker may make a mean patty melt, BBQ brisket and rack of ribs, but he's also makes a great veggie burger. A mixture of black beans and mushrooms forms the base of his hearty and filling patties that are topped with a creamy and spicy Sriracha mayo. Serve the burgers with Al's Baked Sweet Potato Fries and you've got fast, easy and delicious meatless dinner for four.” Servings: 4.

To view this online, click here.

Ingredients

2 tablespoons olive oil, divided

1/2 cup white onion, diced

3 cloves garlic, minced

2 cans black beans, drained

10 medium button mushrooms, stems removed

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon pepper

1 egg

1/2 cup cooked brown rice

1 cup whole wheat bread crumbs

1/4 cup Sriracha

1/2 cup mayonnaise

4 whole wheat buns

6 leaves Bibb lettuce

1 tomato, sliced

1 avocado, sliced

Preparation

In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.

In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.

In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.

Preheat the oven to 350°.

In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.

In a small bowl, add the Sriracha and mayonnaise. Stir to combine.

To build each burger, smear the Sriracha mayo on the bottom buns, then add the burger, lettuce, tomato, avocado and top bun.

Serve with Al's Baked Sweet Potato Fries and extra Sriracha mayo on the side.

BAKED SWEET POTATO FRIES

Of course, Al Roker’s Baked Sweet Potato Fries have to follow his veggie burger recipe, right? This recipe begins, “The finishing touch to Al Roker's no-brainer sweet potato fries is a delicious spice mixture of cinnamon and cayenne pepper. You can also skip the spices and simply toss the sweet potato batons with olive oil, salt and pepper.” Cook Time: 18 minutes; Prep Time: 2 minutes; Servings: 4 - 6.

To view this online, click here.

Ingredients

2 1/2 pounds sweet potatoes, washed well

2 tablespoons cooking oil suitable for high heat, like safflower oil

2 teaspoons salt

2-3 teaspoons ground cinnamon

1 teaspoon (or to taste) ground cayenne

Preparation

Preheat oven to 400F, convection setting. Line a large sheet pan with foil and lightly grease. Cut unpeeled potatoes lengthwise into 1/4" thick square rods, or 'fries.' Place in a large bowl and toss with oil and salt. In a small bowl, combine the cinnamon and cayenne. Add the mixture to the fries and toss well to coat evenly.

Place in oven and bake about 18 minutes until cooked through and lightly browned. Serve warm.

BLACK BEAN AND SWEET POTATO BURGERS WITH GARLICKY CHIPOTLE MAYO

One of my favorite places to shop (if not my absolute favorite store) is Rollin’ Oats in St. Petersburg, Florida. (They do have another store in Tampa, but since I live near St. Pete, that’s the one I go to.) Great store, friendly (and knowledgeable) employees…dang, now I’ve got to make another run there!

Anyway, the store has a rack with free magazines, including Better Nutrition. This recipe is from the July, 2015 issue of Better Nutrition and begins, “These protein-rich burgers definitely have a ‘wow’ factor thanks to the hearty bean-sweet potato-and-quinoa base.” Makes 6 burgers.

To view this online, click here.

1 can black beans, rinsed and drained well

1 medium baked or roasted sweet potato, peeled and mashed

1/2 cup cooked quinoa or brown rice

1/4 cup ground flax

1/4 cup finely chopped red onion

1/4 cup finely chopped cilantro

1/4 tsp. cumin

1/2 tsp. salt

1/4 tsp. black pepper

Olive oil

1/2 cup vegan mayonnaise

1/2 tsp. chipotle powder

1 large garlic clove, pressed in a garlic press or very finely minced

Burger buns, avocado slices, and arugula, optional

Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand 5 minutes.

Using your hands, form mixture into 6 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8–10 minutes on each side.

While burgers are cooking, combine mayonnaise, chipotle, and garlic in small bowl. Mix well. To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.

per serving (without buns): 180 cal; 8g pro; 7g total fat (1g sat fat); 23g carb; 0mg chol; 400mg sod; 7g fiber; 2g sugars