Brown Rice and Beet Burger Recipe

This Brown Rice and Beet Burger Recipe is a great choice for vegans, or anyone looking for an interesting new taste.

By Lukas Volger Photo courtesy The Experiment

Quinoa Stuffed Sweet Potato Boats

Meatless Meal with Quinoa

Although quinoa has less protein than meat, it does have a lot more fiber than meat. When you combine the other ingredients, the stuffing is delicious and filling. Rinse quinoa thoroughly to remove the bitter taste it can have if you don’t. Try cooking quinoa in a rice cooker or pressure cooker. It takes 15 minutes in a rice cooker and about 3 minutes in a pressure cooker.


6 medium sweet potatoes
1 cup quinoa
2 cups water
¾ red bell pepper, chopped
1 ear of corn, kernels cut off (you can also use ¾ cup frozen corn)
¼ cup cilantro, chopped
1 medium onion, chopped
1 can black beans, drained and rinsed
2 cloves garlic, minced
1-2 tsp cumin
Juice of 1-2 limes


1. Wash sweet potatoes and poke with a fork. Bake in the oven at 400 degrees F for 40 minutes, or microwave for 5 minutes for first potato and 3 minutes for each additional potato. 
2. When potatoes are cooked, slice in half and scoop out most of the potato, and save for another recipe. Leave a little in the skin.
3. Rinse quinoa well. Add 2 cups of water with quinoa and cook either on the stove top on medium for about 15 minutes, or in a rice cooker. 
4. When quinoa is cooked, combine with remaining ingredients.
5. Stuff potatoes with quinoa mixture.
6. Sprinkle with cheese if desired, and broil in the oven until cheese is melted and golden. (1-2 minutes) Suggested cheeses are cheddar or feta. Optionally: forego the cheese and top with salsa and a dollop of Greek yogurt. For vegans, you may choose the non-dairy alternatives, or go with salsa or your favorite topping.

As per histoireinsolite’s request, meatless golabki recipes. These are all (paraphrased for the long ones, quoted for the shorter) from Robert and Maria Strybel’s Polish Heritage Cookery, which has more recipes than I will ever know what to do with.

Stuffed Cabbage with Mushroom Filling

6-8 oz. mushrooms, washed and diced
3 tbsp butter
2 tbsp water
2 onions, finely chopped

Simmer the above ingredients, covered, for about 15 minutes. Uncover and allow to steam off moisture.

1 ½ c. cooked rice
2 eggs
2 tbsp chopped dill

Combine with the mushroom mixture above. Bread crumbs may be added to reduce moisture.

Fill cabbage leaves with mixture and place in baking pan.The recipe suggests cooking together 1 tbsp flour, 1 tbsp butter, and 1 cup court-bouillon to make a sauce/broth that is then poured over the golabki before they go in the oven, but it sounds like any liquid with some flavor will work just as well (especially mushroom broth).

Cover, bake at 350 for 30-40 minutes. Suggests serving with either a butter-and-bread-crumbs sauce, or sour cream sauce with mushrooms.

Cabbage Rolls with Groats and Mushrooms

12-16oz mushrooms,cleaned and chopped
3 tbsp butter
2 onions, chopped

Simmer the above until tender.

3 c. cooked buckwheat groats (kasza)1 tbsp chopped parsley
2 eggs

Combine with mushroom mixture, then fill cabbage leaves. Put in baking pan, add 2 c. court-bouillon or cabbage water, bake at 350 for about 2 hours. Suggested to serve with a mushroom sauce.

Cabbage Rolls with Mushrooms and Eggs
“Soak 1 stale, broken-up kaiser roll in ½ c. milk until soggy and grind. Wash well and dice 12 oz. wild or domestic fresh mushrooms and simmer in 3-4 Tbsp butter with 2 chopped onions 15-20 minutes, or until fully cooked. When cool, combine with ground roll, 3 T. uncooked instant cream of wheat, and 3 finely-chopped or ground hard-boiled eggs. Add 1 T. or more chopped parsley and/or dill, mix well, and salt & pepper to taste. Fill cabbage leaves with mixture. Place in roaster, add 2 c. court-bouillon, and bake at 350 1 ½ hours. Drench with onion sauce on platter.”

Cabbage Rolls with Groats and Cheese

“Dice and lightly brown 1 fairly large onion in 3 T butter. Combine with 3 c. cooked buckwheat groats and ½ lb grated or ground farmer’s cheese (homemade or store-bought). Stir in 2 raw eggs and mix well. Season with salt, pepper, marjoram, and a little sugar. Fill cabbage leaves, place golabki in pan, add 2 c. court-bouillon, and bake in 350 oven about 1 ½ hours. Drench in sour cream sauce and garnish with chopped dill on serving platter.”

Cabbage Rolls with Rice and Eggs
“Cook 1 to 1 ½ c. rice in double its amount of court-bouillon. When cool, combine with 4 finely chopped or ground hard-boiled eggs, 2 diced onions sauteed in 2 T butter, 1 raw egg, and 2-3 T chopped dill. Mix well and season with salt and pepper. Fill cabbage leaves and bake in roaster (with 2 c. cabbage water added) at 350 for 1 ½ hours. Serve with sour cream sauce or tomato sauce.”

3-Cheese Whole Wheat Pizza Bites

3-Cheese Whole Wheat Pizza Bites

These 3 cheese “whole wheat” pizza bites are perfect appetizers to snack on with homemade marinara sauce!


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Spinach Polenta

I know I’ve been doing a lot of carb heavy things recently but it’s because I’ve been craving it and my body needs it. You see, I’ve been trying to run every day due to 1.) the bouts of nice weather and 2.) stress.

My career has been stressful lately because I’ve decided to take a new direction with it. A new adventure really. This adventure is called Studio Delicious. Think of it as a studio full of food people rather than artists. If you’re a food/lifestyle brand, catering company, or restaurant – big or little – and you need a new, creative [marketing/social media] strategy, you totally need to contact me at annie[at] I’m excited but the bad thing about all of this is that my stress level is through the roof. “Through the roof” may be an understatement because I’ve developed stress induced hair loss and this eye-twitch thing. It’s going to take time and if it fails, it fails. If it does, at least I can say I’ve tried.

Today’s recipe is all about green. It’s kinda cheesy but it represents spring, possibilities, energy and optimism. Oh, and money too. Ha.

This vibrant green polenta is made with spinach purée, and it is topped with a little bit of sautéed oyster mushrooms. It’s a savory plate packed with bright, earthy goodness.

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Black Bean and Arugula Salad- Spring Salad (you can add chicken)

The key to this salad is fresh lime juice.  Our lime was a little bit dry. So here goes. Ingredients to this salad are as follows:

¼ tsp of garlic powder, onion powder, ground cumin, paprika, kosher salt and pepper

Mix in bowl with 1 small garlic minced, ½ tsp grated lime  zest, 2 tbsp fresh lime juice and ¼ cup olive oil.

dry ingredients

in a big bowl!

Add in 1 tbsp of hot sauce and stir.

Add the following:

A can of drained beans as seen above.  A bag of washed arugula.  Two chopped scallions and ¼ of cup of chopped cilantro. A cup of chopped

cherry tomatoes. (no photo of that)- sorry

Toss.  Enjoy!! We paired this with a simple Quesadilla for a meat-less meal.

The quesadilla was made with spicy black bean sauce, and freshly grated sharp cheddar.


Chocolate Strawberry Glow

People. It’s a Chocolate #Scandal. We’re talking dark, dark, darrrrrk chocolate pudding that has no dairy, no sugar, and makes your skin glow. That’s right: Chocolate that makes your skin glow. And it’s completely raw, so the nutrients from the natural ingredients are at their most concentrated. Plus it’s super fast and easy to make. This dessert is not for the faint at heart. It is for the serious chocolate lover. Here is the Chocolate Strawberry Glow.


 2 avocados, seeded and peeled. 

1 C raw non-alkalized cacao powder. 

1 C of nut milk of your choice. 

¼ C + 2 Tbsp raw agave syrup. 

1 Tbsp vanilla extract. 

½ tsp Mediterranean sea salt. 

3 C of ripe, organic strawberries, washed & cut in bite size pieces. 

A few springs of organic mint for garnish. 

Blend all ingredients (except for the strawberries and the mint) in a high powered blender until very well blended, until it’s like a pudding. Layer the chocolate in glass stemware, or tumblers, alternating with the strawberries, and top with a dollop of chocolate, and add a sprig of mint to garnish. 

 Serves 4 chocolate lovers. 

 A note about SWEETNESS: I’ve purposely held back on the agave syrup, which makes the chocolate on the dark, almost slightly bitter side, but once it’s paired with the strawberries, it’s perfectly balanced to my palate. You can, of course, add more agave syrup (I suggest adding 1 Tbsp at a time) until you find the right “sweetness” for you.