Ingredients:

• ½ of a medium onion

• 2 ribs celery

• 2 cloves garlic

• 1.5 cups kidney beans, canned or dried and then cooked

• 1 large egg

• ¾ cup rolled oats, uncooked

• ½ cup panko (Japanese breadcrumbs) Note: to make the burgers gluten-free use gluten-free breadcrumbs or crushed corn tortilla chips

• 1 tsp ground cumin

• 1 tsp dried oregano

• ¼ tsp salt

• ¼ tsp liquid smoke, (look for it in the grocery store near BBQ sauce)

Directions:

1.  Chop the onion, celery, and coarsely. I like to use a food processor for this.

2.  Add the egg, beans, oats, breadcrumbs, and spices and mash by hand or pulse in a food processor until the mixture is well moistened and comes together.

3.  Chill for at least 30 minutes or up to overnight.

4.  Preheat an oven to 350 degrees F. Note: you can also cook on the grill using a sheet of aluminum foil underneath the patties.

5.  Form the mixture into five equal sized balls.

6.  Press the balls into patties on a the baking sheet.

7.  Bake for approximately 20 minutes until golden brown on top and

cooked, but still moist, throughout.

On Friday we had the traditional, albeit turkey-less, feast.  And with plenty of time to prepare the feast was a relaxed affair; I didn’t even fully set the menu beforehand, instead waiting to see what produce was ready in our garden.  In the end, we had butternut squash to use and so I created a vegetarian main dish that pleased nearly everyone at the table.  These little triangles of goodness will make you forget that the turkey is missing.

Thankful Squash Triangles

Ingredients:

• 1 package (2 sheets total) frozen puff pastry (I use the Pepperidge Farm brand)
• 1 small butternut squash, peeled, seeds, removed, and cut into 1 inch chunks (about 3 cups once all is said and done)
• 2 Tablespoons olive oil
• 1 large leek, diced (white and pale green parts only)
• 1/4 cup diced shallots
• 2 cloves garlic, diced
• 8 ounces feta cheese, crumbled into chunks
• 1/4 cup grated Parmesan cheese
• 1/2 cup fresh parsley, chopped finely
• salt and fresh ground pepper to taste

Directions:

1. If frozen, de-thaw the puff pastry sheets in the refrigerator the night before using.
2. Preheat the oven to 375 degrees F.
3. Place the squash in a microwave safe container with lid and microwave, covered, for approximately 10 minutes until squash is fork tender.
4. Meanwhile, saute the leeks, shallots, and garlic in the olive oil until translucent and softened.  Remove from heat.
5. Coarsely mash the butternut squash with a potato masher or a fork.
6. Stir the mashed squash, the leek mixture, the cheeses, the parsley, the salt, and the pepper  together.
7. Unroll one puff pastry sheet and cut it into four equally sized squares.
8. Place approximately 1/4 cup of the squash mixture in the center of each pastry square.
9. Fold each pastry square over to make a triangle.
10. Firmly press the edges of each triangle together to seal the pastry.
11. Repeat with the second sheet of pastry and the remaining squash mixture  (Note:  if you have any leftover squash mixture you can use it to toss with pasta.)
12. Place the finished triangles (you should have eight total) on a lightly greased baking sheet.
    Note:  at this step you can cover (With plastic wrap or aluminum foil) the triangles and refrigerate for up to 24 hours before baking.
13. Bake at 375 degrees for approximately 30 minutes – until pastry has “puffed” and is golden brown.

Ingredients:

* 2 T olive oil
* 2 medium leeks, diced (Alternative: if you can’t find leeks use one medium onion.)
* 1 large bell pepper, diced
* 1 cup corn (Fresh or frozen work fine. If frozen, no need to dethaw.)
* 1.5 cups or 1 can black beans, rinsed and drained
* 1/4 c fresh cilantro, chopped
* 12 small to medium size corn tortillas
* 2 cups enchilada sauce (recipe follows)
* 1.5 cups shredded cheese (cheddar, Monterey jack, and pepper jack all work well)

Directions:

1. Heat the olive oil in a large skillet.
2. Saute the leeks, peppers, and corn in the skillet until just tender, about 3 – 5 minutes.
3. Turn off the heat and stir in the black beans and cilantro.
4. Spread 1/2 cup of enchilada sauce on the bottom of a casserole dish.
Place four tortillas on the bottom of the casserole dish. (More or less depending on the size and shape of your casserole dish. You may have to cut the tortillas to fit.)
5. Scoop out 1/2 of the vegetable and black bean mixture and spread it over the tortillas.
6. Top with 1/2 cup cheese.
7. Top with 1/2 cup enchilada sauce.
8. Repeat: tortillas, remaining veggie and bean mixture, 1/2 cup cheese, 1/2 cup sauce.
9. Top with remaining four tortillas, followed by remaining enchilada sauce, and finally remaining cheese.
10. Cover and bake a 350 degrees for 30 minutes.
11. Serve with fresh guacamole and sour cream.

Ingredients:

• 1 T canola oil
• 1 t shallots, minced
• 1/4 fresh ginger, crushed
• 1/4 t cumin seeds
• 1/4 t mustard seeds
• 1/16 t hing*
• 1 medium onion, finely diced
• 1 pint tomatoes, diced, pureed, or milled to a smooth sauce
• 1 t ground cumin
• 1 t ground coriander
• 1 t turmeric
• 1 t garam masala
• 1/4 t crushed red pepper
• 1 cinnamon stick
• 3 bay leaves
• 1 1/4 t salt
• 2 1/4 cups chickpeas (garbanzo beans), cooked or canned

Directions:

1. Heat the oil in a large skillet.
2. Add the shallots, ginger, cumin seeds, mustard seeds, and hing.
3. When you hear the seeds “popping” add the onion and saute until soft (about minutes).
4. Stir in the tomatoes and spices.
5. Stir in the chickpeas.
6. Simmer for 10 minutes.
7. Serve hot with rice and/or nann.

* Hing can be tricky to find (it won’t be at your standard grocery store or even at Whole Foods), however, it makes all the difference in Indian dishes. It is worth seeking out online or at an Indian grocery store. One bottle should last you a long time as most recipes only use a very small amount.