Vegetarian

Instructions

What To Do

1. Preheat an outdoor grill or indoor grill pan to high heat.  Lightly oil a sheet of aluminum foil. In a medium bowl, mash black beans with a fork until thick and pasty.

2. Add bell pepper, onions and garlic into mashed beans, still well.

3. In a small bowl, add egg, salt, chili powder, cumin and hot sauce.  Stir well and pour into the mashed beans. Mix in breadcrumbs until the mixture holds together. Divide mixture into two patties.

5. If grilling, place patties on foil, and grill about 8 to 10 minutes on each side. Remove from grill and build your burgers.

Ingredients
  • 8 oz. can black beans, drained and rinsed
  • ¼ cup green bell pepper, finely chopped
  • ¼ cup onion, finely chopped
  • 1 tablespoon garlic, minced
  • 1 fresh organic egg
  • 1 pinch kosher salt
  • ½ tablespoon chili powder
  • ½ tablespoon cumin
  • 1 teaspoon hot sauce
  • ½ cup breadcrumbs
  • 1 large tomato, sliced
  • 1 small red onion, sliced
  • ½ head butter lettuce
  • 3 tablespoons light mayonnaise
  • 3 tablespoons ready-made BBQ sauce
  • 2 select burger buns
Instructions

Method

In a small skillet heat up olive oil butter, add two eggs and parsley and cook for two minutes for sunny side-up. Add some Crystal hot sauce and shaved Parmesan cheese for extra taste. Plate eggs along side of roasted asparagus and enjoy.

Ingredients
  • ½ bunch asparagus, roasted
  • 2 eggs
  • 1 tbsp. parsley, chopped
  • 1 tbsp. Parmesan, shaved
  • Salt and pepper to taste
  • Olive oil butter blend
  • Crystal Hot Sauce
Instructions

Method

In medium bowl add two eggs and salt and pepper to taste then whisk together. Heat up olive oil in frying pan and sauté onions, bell peppers, garlic and poblano peppers. Pour eggs into pan and add some Crystal hot sauce for extra flavor. Plate egg and add whipped herb goat cheese and fresh basil.  

Ingredients
  • 4 eggs
  • Salt and pepper to taste
  • ¼ onion, chopped
  • ½ red pepper, chopped
  • 2 garlic cloves, minced
  • ½ poblano pepper, chopped
  • 2 dashes crystal hot sauce
  • ½ cup goat cheese, softened
  • Fresh diced basil
  • Extra virgin olive oil
The Back Story

CLICK HERE FOR MORE DETAILS

Method

In medium bowl add two eggs and salt and pepper to taste then whisk together. Heat up olive oil in frying pan and sauté onions, bell peppers, garlic and poblano peppers. Pour eggs into pan and add some Crystal hot sauce for extra flavor. Plate egg and add whipped herb goat cheese and fresh basil. 

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

Place the sesame oil in a pan and set the Bok Choy sliced side down and add the soy sauce, brown sugar and scallions. Let the sauce simmer for 5-7 minutes and serve.  

Ingredients
  • 4 baby Bok Choy, sliced lengthwise
  • 1 tsp. sesame oil
  • 1 tbsp. soy sauce
  • 1 tbsp. brown sugar
  • 1 scallion, sliced
Instructions

Method

-Toss the first 11 ingredients in extra virgin olive oil

-Add the mixture on top of pizza dough

-Bake the pizza in the oven at 450 degrees for about 10-15 minutes

-Toss together the remaining ingredients to make a salad

-Top the cooked pizza with the salad

 

Ingredients
  • 1 package chopped roasted tofu
  • 2 teaspoons dry oregano
  • ½ cup halved cherry tomatoes
  • ½ sliced red onion
  • ¼ cup Kalamata olives
  • 1 teaspoon chili flakes
  • 4 fresh basil leaves
  • 2 tablespoons Pecorino Romano
  • 1 tablespoon capers
  • 1 tablespoon roasted mushrooms
  • 1 tablespoon sliced scallions
  • 2 tablespoons extra virgin olive oil
  • 1 store bought pizza dough
  • 1 cup arugula
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon minced garlic
  • ½ cup roasted peanuts
  • 1 tablespoon goat cheese
  • 3 basil leaves
  • 1 tablespoon Crystal hot sauce
Instructions

Method For Infused Olive Oil

-Pour olive oil into a small pan to heat

-Cut peppers in half and core seeds out

-Take the oil off the heat in order to place garlic and peppers in pan

-After ingredients are safely placed in pan return to heat and place at a slight simmer until ready for use.

Method For Garden Veggie Sauté

-Pour infused olive oil into pan under medium heat

-Add olive oil butter blend and allow to blend with infused oil

-Chop squash and eggplant into small dices and add to pan

-Sauté the vegetables for about 5-7 minutes and add pea tendrils and flower squash blossom

-Once veggies have cooked through but still crunchy, season with  salt and pepper

-Plate veggies and garnish with edible flowers for extra color. 

Ingredients
  • 4 tablespoons Olive Oil
  • ¼ cup garlic, chopped
  • 1 Anaheim Pepper
  • 2 tablespoons Infused olive oil
  • 1 tablespoons Olive oil butter blend
  • 2 straight neck pattipan squash, diced into cubes
  • 1 eggplant, diced
  • ½ cup pea tendrils
  • 1 Flower Squash Blossom, sliced
  • Edible flowers for garnish
The Back Story

Method For Infused Olive Oil

-Pour olive oil into a small pan to heat

-Cut peppers in half and core seeds out

-Take the oil off the heat in order to place garlic and peppers in pan

-After ingredients are safely placed in pan return to heat and place at a slight simmer until ready for use.

Method For Infused Olive Oil

-Pour olive oil into a small pan to heat

-Cut peppers in half and core seeds out

-Take the oil off the heat in order to place garlic and peppers in pan

-After ingredients are safely placed in pan return to heat and place at a slight simmer until ready for use.

FOR COMPLETE RECIPE CLICK HERE 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

John Varanese | @dinevaranese

 

John Varanese obtained his BA in Food Service Management and AS in Culinary arts from Johnson and Wales University in South Carolina. During his enrollment there, Varanese was Kitchen Manager for Magnolias, a landmark in Southern cuisine, for three years. Varanese set himself apart from other chefs quickly after displaying his accomplished understanding of business finance. While working in Magnolias, he revealed his great ability to control costs while producing very high... (full profile)

Vegetarian Shepherd’s Pie | 1 Comment
From Shrimp Tacos, Aired on Fri 9/19
Chef Jeff Henderson, Vegetarian
Instructions

Method

-      Heat oil in skillet

-      Add onion, bell pepper and garlic to skillet

-      Add soy crumbles to skillet, and stir

-      Stir in corn, and season with a pinch of red pepper

-      Cook mixture until vegetables are cooked through

-      Heat sweet potato puree in small sauce pan, and stir in vegan butter

-      Fill soy crumble mixture in miniature cast iron skillets, and top with potato puree and Texas pecans

Ingredients
  • 2 cups pureed sweet potato
  • 1 ½ cup soy crumbles
  • 1/3 cup diced onion
  • 1/3 cup diced green bell pepper
  • ¼ cup corn kernels
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon vegan butter
  • 4 sprigs thyme
  • Texas pecans
  • Salt and pepper to taste
  • Pinch red pepper
Subscribe to RSS - Vegetarian