Lentil Balls! (Vegetarian)

So this is a recipe I came up with "on the fly" and Brett has fallen in love with it. Though I am not usually one to try to emulate meat, I have found pasta with marinara to be rather lacking since becoming a vegetarian. This recipe has now become a staple in my kitchen and is something that my meat-loving hubby asks for regularly.

The lentil balls are super easy to make and can be used in a number of applications. You can use 'em with pasta and marinara for spaghetti and "meat"balls, or on a hoagie with cheese, mushrooms, or whatever else you want. You can also mash up the balls and use 'em as a filling for lasagne and other pasta dishes.

Baked Lentil Balls!

Lentil Balls

Makes about 10 lentil balls

2-2 1/2 cups lentils, cooked (brown or green work fine)

1/4 cup parmesan cheese

8 whole wheat saltine crackers, crushed 

garlic powder (to taste)

onion powder (to taste)

paprika (to taste)

basil (to taste)
oregano (to taste)
salt and pepper (to taste)
1 egg

Preheat oven to 450.

Spray a cookie sheet with canola oil.

In a bowl, mash the lentil with a fork, leaving some whole lentils. Season to taste (easy on the salt, the crackers are salted). Add the parmesan and crackers. Mix until well combined.

Crack the egg into the mixture and combine thoroughly.

Using your hands, form mixture into golf ball sized balls.

Bake, uncovered for 15 minutes, flip balls and bake an additional 10 minutes. Let cool for 10 minutes and enjoy!

We Take Requests #1: Black Bean and Veggie Burritos with Sour Cream "Salad" for Selina

So, guess what? Wait for it...

This post includes a recipe! It has been far too long and I am stoked to be back in the kitchen and cooking like mad.

The inspiration for this recipe came from my best buddy Selina (who is also the author of the awesome blog Selindiana). I love creating recipes based off random ingredients, it sparks my creativity and sometimes ends up being a really good meal. So I mentioned that I was more than willing to take requests and she gave me a list of things she had on hand. I narrowed it down to things that I had on hand and this super tasty burrito and sour cream salad was the end result.

Have I mentioned I take requests? If you have something you want made veggie, or just have a bunch of ingredients lying around and you want me to try my hand at making a meal out of it, leave me a comment and I'll see what I can do. :-)

Anyways, onto the good stuff!

The tasty filling.

Sour cream salad.

The finished product.

Black Bean and Veggie Burritos

Makes enough filling for 3 large burritos.

2 tbsp. canola oil

1 medium potato, washed and cubed

1 yellow onion, chopped

1 zucchini, chopped

2 jalapenos, seeded and minced (you can use a milder chile like an Anaheim too)

1/2 cup sweet corn (fresh or frozen)

1 1/2 cups black beans, cooked

salt, to taste

Heat oil in a medium sized skillet on medium-high heat. Add the potatoes, onion, and zucchini. Cook for about 10 minutes, stirring frequently.

Add the jalapeno, corn, and black beans and cook for an additional 5-10 minutes, or until everything is cooked and heated through.

Sour Cream Salad

Makes enough to top 3 burritos.

1/2 cup sour cream

1 tomato, chopped

1/2 cup lettuce, shredded

1-2 tbsp. lime juice

1/2 tsp. Mexican oregano

a pinch of salt

Combine all ingredients in a small bowl and chill until needed.

Putting it all together

cheese (optional)

salsa (when I don't use homemade, I LOVE Mrs. Renfro's ghost pepper salsa)

3 tortillas, warmed

Layer cheese and bean/veggie mixture in warmed tortillas and top with salsa, roll up. Top the finished burritos with sour cream salad and enjoy!

Yummy, yummy, yummy!