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

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, New Year's Eve

Here it is, the last Meatless Monday of 2018, with recipes that are great for New Year's Eve, including Quick Vegan Crock Pot Apple Crumble and Cranberry Peach Cobbler. Enjoy!

LEMON, ASPARAGUS AND CARROTS

Servings: 6

View online: http://diabeticgourmet.com/recipes/html/21.shtml

Ingredients

1/2 pound carrots, small

1 dash lemon pepper

8 ounces asparagus spears, frozen or fresh

1/8 cup lemon juice

Directions

Wash, trim, and peel small carrots.

Place carrots in a steamer basket above boiling water.

Cover and steam about 15 minutes or till crisp- tender.

Rinse carrots in cold water; drain.

In the meantime, cook frozen asparagus spears according to package.

Rinse asparagus in cold water, drain.

Cover and chill drained carrots and asparagus.

To serve, arrange carrots and asparagus on a platter.

Sprinkle with a little lemon juice and lemon pepper.

Nutritional Information Per Serving: Calories: 26; Protein: 1 g; Sodium: 19 mg; Carbohydrates: 6 g; Exchanges: 1 Vegetable

QUICK VEGAN CROCK POT APPLE CRUMBLE

This comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “A quick and easy recipe for a vegan apple crumble (just like an apple crisp, if you prefer!) that you can make in your crockpot or slow cooker. Make sure to read the ingredients of whatever kind of granola you use, as many are not vegan.

“Refined sugar-free and vegan, this apple crumble or apple crisp recipe takes just minutes to prepare. It's made from fresh sliced apples sweetened with a bit of maple syrup (use real maple syrup, not bottled flavored corn syrup!) and topped off with a crumble granola, cinnamon and nutmeg topping. Using granola for the top of this apple crumble means that there's no bowls to get dirty and nothing to mix. Just sprinkle everything over the top of your crock pot or slow cooker.

“Like waking up to a hot and delicious breakfast or coming home to a sweet dessert already ready to go? You might also want to try this recipe for crockpot peach cobbler or scroll down for a few more vegetarian and vegan crockpot recipes including a few desserts.

“Enjoy!” Prep Time: 20 minutes; Cook Time: 480 minutes (8 hours); Total Time: 500 minutes; Yield: about 4 servings.

To view this online, click here.

Note: Jolinda’s Cranberry Peach Cobbler recipe follows immediately after this recipe.

Ingredients

4 apples, sliced

2 tbsp maple syrup

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tbsp margarine

2 cups granola

Preparation

Place apples in your crock pot or slow cooker. Drizzle with maple syrup, spices and margarine, then cover with granola.

Cover and cook on low for 8 hours.

CRANBERRY PEACH COBBLER

As promised this also comes from Jolinda Hackett, About.com’s vegetarian Food expert. Jolinda wrote, “Crock Pot Cranberry Peach Cobbler makes for a sweet breakfast treat or a light dessert. The cranberries add texture and color, making for a vibrant and tasty recipe. Serve your crockpot peach cobbler recipe plain or with a dollop of whipped cream. This recipe is both vegetarian and vegan.”

To view this online, click here.

Ingredients

5-6 peaches, sliced

2 tbsp flour

1/4 cup sugar

1/3 cup dried cranberries

1/4 tsp cinnamon

2/3 cup quick cooking oats

1 cup water

3 tbsp melted margarine

3/4 cup brown sugar

Preparation

Toss the peaches in the flour and sugar in a large mixing bowl. Add the cranberries, cinnamon and oats.

Place the water and peach mixture into the crock pot or slow cooker. Pour the the margarine over the peaches and and sprinkle with the brown sugar.

Cover and cook on low for 4 to 6 hours, or until peaches are tender.

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.

FRENCH GREEN BEANS AND SHALLOTS

This is from Jacques Pepin, also in The New York Times cooking e-newsletter. Jacques wrote, “These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.” Yield: 4 servings; Time: 21 minutes.

This was featured in “The Chicken Dinner, Both Humble and Noble” and can be viewed online here.

Ingredients

4 cups water

1 pound very small, firm green beans, cleaned

3 tablespoons butter

3 tablespoons peeled and chopped shallots

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 teaspoon lemon juice

Preparation

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.

At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.

Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

HERBED TOFU LASAGNA WITH ZUCCHINI

This also comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.

2 14-oz. pkg. firm tofu, well drained

1/2 cup chopped fresh basil

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, toasted

2 cloves garlic, peeled

2 Tbs. lemon juice

1 tsp. salt

1/2 tsp. red pepper flakes

1/4 tsp. sugar

1 Tbs. olive oil

4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)

5 cups marinara sauce

16 no-cook lasagna noodles (9 oz.)

Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.

Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan

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