Halloumi Veggie Burgers + A Giveaway for Green Kitchen Travels

This has been quite the year for cookbooks. The list of gems keeps getting longer and longer. I've had the pleasure of receiving advanced copies of a few of them and am constantly impressed with the writing, photography and, most importantly, the recipes. And it brings me so much joy to see that so many of them are created by fellow bloggers. Earlier in the summer, I wrote about Kimberley's Vibrant Food, which is one of the few cookbooks I have on the shelf in our kitchen. Most recently, I got to check out Jessica's Seriously Delish, which I constantly go back to for inspiration when I want to get a little playful with my meals.

An e-mail came my way a few months ago from David of Green Kitchen Stories asking if I'd like to check out their latest book, Green Kitchen Travels. No hesitation. Yes. Definitely. I couldn't wait! I've written about my love of their blog and their first cookbook, Vegetarian Everyday. When it arrived, I immediately tore open the packaging, sat down on the floor, and began leafing through the pages. There wasn't a picture, a recipe, a story that I didn't fall in love with.  Let's just say that I have a huge crush on this book.

One of the reasons I connected so strongly to their book has to do with the way David and Louise eat. Like the title of their site suggests, each creation isn't just flavorful, but, overall, pretty healthy as well. If a recipe isn't vegetarian or vegan, it's gluten-free. Sometimes both. Now, I don't keep a vegan diet, nor am I gluten-free. In fact, I love bread and I adore all dairy products. But when I can find a recipe that omits one of those ingredients and it's still satisfying, well, I think that's the sign of a pretty talented cook.

Of the recipes that I bookmarked, the one I knew I wanted to share here was for their halloumi veggie burgers. I was first introduced to this wonderful, salty cheese last year and enjoyed how it held up when cooked over high heat. It's great in grilled cheese or just fried in a pan and placed on top of a salad. I knew from the start that this recipe would be a success. To give it a slight fall feel and to add a little sweetness to the burger, I grated half an apple into the mixture.

I was so excited not just to have the opportunity to cook from their book, but to spread the love here on the blog. And, I'm thrilled to announce that I'm giving away TWO COPIES of Green Kitchen Travels.

Before getting to the giveaway, I should mention that you can purchase copies of the book... so, even if you don't win, be sure to pick one up.

To Enter: Leave a comment on this post. It can be anything, but I'd love to hear what the most creative vegetarian dish you've made or tasted.

Rules: This giveaway will end on Friday, October 24, 2013 at 12:00 PM EST.  I’ll pick 2 winners via random.org and that person will be contacted via e-mail.  One entry per person and entrants must have a US mailing address (sorry international friends) and provide a valid email address. Best of luck!

Halloumi Veggie Burgers

Source Barely adapted from Green Kitchen Travels

Yield Serves 2-3

Ingredients

1 small zucchini 1 medium carrot 7 oz halloumi cheese 1 apple, unpeeled 5 mint sprigs, chopped

.5 cups sour cream 2 tbsptahini 2 tbsp lime juice 1 tsp maple syrup sea salt

Avocado Lettuce Sauerkraut Sesame seeds

1 head white cabbage, for serving

Instructions

1. In a bowl, grate the zucchini, carrot, halloumi and 1/2 of the apple into a large mixing bowl. Add the mint and mix to combine. Form the mixture into six patties. Set a non-stick pan over medium-high heat. Cook the patties until they are golden-brown on each side. (Note: I wasn't paying attention and got mine a little crispier than necessary. But they were still tasty!)

2. In a bowl, whisk together the sour cream, tahini, lime juice, and maple syrup. Season with sea salt.

3. To assemble, place two patties in the base of a white cabbage leaf. Top with the ingredients of your choosing: diced apple, avocado slices, sauerkraut, chopped lettuce, sesame seeds. Spoon tahini sauce on top before serving.

Curried Butternut Squash Soup with Roasted Seeds

There are a number of dishes I could have created with the butternut squash our friend Mandy brought us the other day. I looked at it and considered the possibilities, but each time I went back to what felt right: soup. A result of the change in the weather, maybe. The rain, the leaves on the ground, dictating what to cook.

Like most soups, it all starts with an onion, slowly sautéing in butter. Next, the cut squash and broth. As it simmers, I realize why it's the perfect fall dish. The spices and sweet caramel notes that come out in its aroma match those in the air outside.

Before serving, I let it cool for a few minutes as to avoid any injuries during the meal.  There's a dollop of sour cream added, some squash seeds that were lightly toasted in the oven, and a little drizzle of olive oil to finish it off. Simple, rustic fare. It won't be the last time I make this over the next few months. I already have visions of slurping spoonfuls around our fireplace.

Curried Butternut Squash Soup with Roasted Seeds

GF/Veg

Serves 6-8

Ingredients
1 butternut squash (2 to 3 pounds), peeled, seeded, and cut into 1 inch chunks
1 medium onion, chopped
2 teaspoons minced ginger
4 cups vegetable broth
1 teaspoon turmeric
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper

Sour cream or plain Greek yogurt

Directions
1. Preheat the oven to 275 degrees. Line a baking sheet with parchment paper or aluminum foil. Scoop out the seeds of the butternut squash and place them in a colander. Rinse them, removing any stringy pieces of butternut squash. Pat them dry with paper towel and transfer to a small bowl. Coat with a tablespoon of olive oil and season with 1 teaspoon of salt.

2. Spread the seasoned seeds on the prepared baking sheet and place in the oven. Roast for 15-20 minutes, or until they begin to brown slightly. Remove from oven and let cool on the baking sheet.

3. Set a large pot over medium heat. Add the butter, once it has melted, add the chopped onion. Let cook for 5 minutes, or until translucent. Add ginger, butternut squash and vegetable broth and cook for an additional 15-20 minutes, or until the butternut squash is tender. Transfer the butternut squash to a blender (or you can use a bowl and an immersion blender) and puree. Return pureed squash to the pot and give it a good stir. Season with 2 teaspoons salt and all the spices. Let simmer for another 10-15 minutes. Test for seasoning and, if necessary, add salt and pepper.

4. Serve in bowls with a dollop of plain Greek yogurt or sour cream. Top with toasted squash seeds. Finish with a drizzle of good olive oil.

 

Jamaican Jerk Tempeh Tacos

Jamaican Jerk Tempeh Tacos

Tempeh, I was wrong about you. When we were first introduced to each other five years ago, I didn't see your potential. Loved the texture. Your earthy flavor, however, turned me off and I decided, rather hastily, that you didn't have a place in my life. But I saw you at the store the other day and thought that I should give you another shot. At first, I was skeptical. You still got some funk there! So, I went bold with my approach: garlic, ginger, spices and lots of lime juice. What would that do to you?

You know what it did? It mellowed you out and it showed me that, with just a little creativity, you can be turned into something quite beautiful.  Sure, I noticed hints of your old traits in there, but they weren't nearly as pronounced.

I see a relationship blossoming, tempeh. We aren't BFFs quite yet, but definitely good buddies. And, in time, I think we're going to be quite close.

Jamaican Jerk Tempeh Tacos

Jamaican Jerk Tempeh Tacos

Jamaican Jerk Tempeh Tacos

Ingredients for jerk tempeh
8 oz package organic, non-GMO tempeh, sliced (the size is up to you. It's for tacos, so not too thick).
1/2 small yellow onion, thinly sliced
2 garlic cloves, minced
1.5 tablespoons minced ginger
1.5 teaspoons cayenne
2 teaspoons onion powder
2 teaspoons cumin
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon ground cinnamon 1
.5 teaspoons smoked paprika
2 tablespoons molasses
1/3 cup soy sauce
Juice of two limes
3 tablespoons olive oil

For the tacos
Soft corn or flour tortilla
Fennel bulb, white part thinly sliced
Radish, thinly sliced
Cilantro
Lime, cut into wedges

Directions
1. In a bowl, add the garlic, ginger, spices, molasses, soy sauce, lime juice, and olive oil and whisk to combine.

2. Add the sliced tempeh and onion to the marinade and mix to coat each piece. Transfer to a container with a lid and place in the refrigerator for at least 4 hours, and as many as 8, before using (I let it sit overnight). This will allow them to absorb the jerk marinade and the lime will cure the sliced onion. Be sure to warm (or bring to room temp) before using.

3. To prepare the tacos, spoon some of the tempeh and onion onto a tortilla, along with some of the jerk marinade. Top with sliced fennel, radish, and cilantro leaves. Serve with lime wedge.