Mexicali Sliders

Ingredients
4 tablespoons organic olive oil, divided
1 organic onion, finely chopped
1 (15 oz) can organic black beans, rinsed and drained
1 organic carrot, peeled and shredded
½ cup organic corn meal
½ cup bread crumbs
1 tablespoon organic chili powder
1 teaspoon sea salt
½ cup organic cilantro, minced
2 tablespoons lime juice
1 cup chipotle Vegenaise
1 tablespoon chipotle peppers, finely minced
Package of slider buns
Jimbo’s Own Guacamole (available in “Flavors to Go” in the deli)

Directions

  1. In a small bowl, stir together chipotle and veganaise. Set aside.
  2. Heat 2 tablespoons of olive oil in a large non stick skillet over medium heat. Add onions and sauté until they become translucent and slightly caramelized.
  3. Transfer onions to a large bowl. Add beans, carrots, bread crumbs, cornmeal, spices, lime juice and cilantro.
  4. Mash ingredients together with a fork or potato masher. Add a tablespoon of water at a time if needed.
  5. Form patties the size of your slider buns.
  6. Heat remaining olive oil in the non-stick skillet over medium heat. Pan-fry the patties about 3 minutes on each side, until lightly browned and crisp, add more oil if needed.
  7. Drain sliders on paper towels.
  8. Spread chipotle vegenaise on buns and top with patty and guacamole.

*Assorted toppings of lettuce and tomato and onion are good too!


Lamb Sliders

Serves 4 (makes 8 mini burgers)

Ingredients

1 pound ground lamb
1 teaspoon minced organic garlic
½ teaspoon ground organic coriander
¼ cup minced organic onion
¼ teaspoon ground organic cumin
½ teaspoon organic turmeric
¼ bunch minced organic parsley
½ teaspoon sea salt
1/8 teaspoon ground organic cinnamon
½ teaspoon organic lemon zest
olive oil or cooking spray for the grill
8 Slider buns or brioche rolls
½ cup organic lettuce
½ organic red onion, thinly sliced
½ organic cucumber, thinly sliced
½ cup feta cheese crumbles (optional)
Tzatziki Sauce (recipe below)

Directions

  1. In a large bowl, combine ground lamb, minced onion, garlic, salt, spices and lemon zest.
  2. Form into small patties. Chill in the refrigerator for 15 minutes.
  3. Pre-heat your skillet or grill over medium high heat. Lightly spray grill with cooking oil or brush with olive oil. Cook patties for 2-3 minutes per side.
  4. Split your slider buns or brioche and grill for 1-2 minutes.
  5. Spread Tzatziki sauce on toasted buns.
  6. Layer tomato, lettuce, cucumber on the bottom half of the bun, Lamb slider and top with a tablespoon of feta cheese.

Variation: Instead of Tzatziki sauce, you can use mayonnaise mixed with a pinch of dried mint

Tzatziki Sauce Ingredients
1 cup organic Greek yogurt
¼ teaspoon sea salt
¼ teaspoon each organic granulated onion and garlic
¼ teaspoon organic dried dill
½ organic cucumber
Optional: 1 teaspoon fresh organic mint, minced

Directions

  1. In medium bowl, mix yogurt, salt, onion, garlic, dill and mint. Set aside.
  2. Peel cucumber and remove seeds. Grate and drain extra liquid.
  3. Stir into yogurt mixture. Cover and chill until ready to serve.

Garden Sliders

Ingredients
1 tablespoon organic olive oil
1 teaspoon organic Italian seasoning
dash of sea salt and pepper
1 organic yellow squash or organic zucchini cut into ¼” slices
1 Baguette
8oz. container of Jimbo’s Organic Hummus
2 medium organic roma tomatoes, sliced thin
1 organic cucumber, cut into ¼” slices
wooden picks
organic olives, basil leaves or pickle slices as optional garnish

Directions

  1. Slice cucumber, tomato and squash into ¼” slices, keeping them separate. Set aside.
  2. Slice baguette into ¼” slices. Set aside.
  3. Preheat a grill or skillet over medium heat.
  4. In a small bowl, mix olive oil, Italian seasoning, salt and pepper. Add the squash and toss to coat. Grill squash lightly on each side for about 2 minutes or until squash is just tender.
  5. Spread the hummus on the baguette rounds.
  6. Layer bottom bread slices with tomato, squash, and cucumber.
  7. Top with remaining bread slices, spread side down.
  8. Secure slider with wooden picks with and olive or other garnish if desired.

Basil Ball Park Fries

Serves: 2-4
Total Time: 40 Minutes

Ingredients
Pesto:
1/2 cup organic pumpkin seeds, toasted
3.5 cups fresh organic basil
3 cloves organic garlic
1 Tbsp. nutritional yeast
2.5 Tbsp. organic olive oil
1/2 Tbsp. organic miso paste

Fries:
2 organic white sweet potatoes
1 (14oz) can organic garbanzo beans
1 Tbsp. organic olive oil
1/2 Tbsp. organic dried basil
sea salt
organic ground pepper
1/2 cup organic pumpkin seeds, toasted
1/4 cup fresh organic basil

Directions

  1. Preheat oven to 375 degrees.
  2. Make pesto by placing all ingredients in the food processor (make sure you toast the seeds first). Process until smooth, you may have to stop and scrape down the sides. Set pesto aside.
  3. Chop the sweet potatoes lengthwise in half and then cut into fries. Place fries into a large bowl and add pesto, using your hands coat the fries with the pesto. Place flat on a baking sheet lined with parchment paper. Place in the oven and bake for 30-35 minutes.
  4. Drain garbanzo beans and place in a glass baking dish, add olive oil, dried basil and a dash of salt and pepper. Mix and place in oven, bake for 20 minutes.
  5. While beans and fries cook, chop remaining ½ cup toasted pumpkin seeds and basil, set aside. Once beans and fries are done, serve fries on a plate, top with beans, chopped basil, pumpkin seeds and a little dash of salt. Great served with organic ketchup!

Compliments of The Seasonal Diet


Roasted Shitake Mushroom Spring Rolls

Ingredients

½ package thin rice noodles (Maifun)

1 package rice wrappers

½ cup organic shallots, sliced

5 cups organic shitake mushrooms or a blend of your favorite mushrooms

2 tablespoons organic gluten-free tamari

1 clove organic garlic, minced

1 teaspoon organic fresh ginger, minced

2 tablespoons organic toasted sesame oil

2 cups Napa organic cabbage, thinly sliced

½ cup organic cilantro, chopped

½ cup organic mint leaves, chopped

½ cup organic carrot, shredded

1 bunch organic green onion, thinly sliced


Dipping Sauce Ingredients

1-2 crushed organic garlic cloves

½ teaspoon organic chili flakes

2 tablespoons organic lime juice

1 tablespoon organic sugar

¼ tablespoon organic tamari

½ cup filtered water

1 tablespoon organic brown rice vinegar

Directions
For this recipe, prepare all ingredients before assembling spring rolls. While mushrooms are roasting, prepare the noodles, salad mix and dipping sauce.

Mushrooms

  1. Preheat oven to 375°
  2. Cut stems off of the mushrooms and thinly slice the caps. Toss mushrooms with the shallots, tamari, garlic, and ginger and sesame oil.
  3. Spread mixture on a parchment lined baking sheet. Roast in oven, stirring twice until mushrooms are browned and fairly crisp. This should take about 40 minutes. Place in a bowl and set aside.

Noodles

  1. Bring water to a boil and add ½ package of rice noodles.
  2. Boil for 1 minute. Turn off heat and steep noodles for 8 -10 minutes.
  3. Drain well and set aside.


Salad Mix

In a large bowl toss the Napa cabbage, cilantro, mint leaves, carrot, and green onion. Set aside.

Dipping Sauce

Whisk together, garlic, chili flakes, lime juice, sugar, tamari, ½ cup filtered water and brown rice vinegar until the sugar is dissolved.

Assembly

Dip spring roll wrapper in a bowl of warm water for 10-20 seconds or until it softens slightly. Place wrapper on a cutting board and pile a small strip of mushrooms in the middle lower edge, top with a small amount of noodles and finish with a generous pinch of salad mix and roll up like a burrito. Serve with dipping sauce on the side.


Kale Spring Rolls with Peanut Dipping Sauce

Ingredients

1 cup organic carrots, peeled and cut into long matchsticks

1 organic red pepper, cut into long matchsticks

1 organic cucumber, cut into long matchsticks

4-6 organic green kale leaves, stems removed and thinly cut

4-5 organic dino kale leaves, thinly cut

1 bunch organic mint leaves, chopped

1 bunch organic basil leaves, chopped

1 bunch organic cilantro leaves, chopped

1 small box spicy radish sprouts

rice vermicelli noodles


Peanut Sauce Ingredients

¾ cup organic creamy peanut butter

½ cup filtered water

2 tablespoons organic lime juice

2 tablespoons organic brown rice vinegar

½ teaspoon organic garlic

3 tablespoon organic tamari

dash organic cayenne

Directions

  1. Boil and drain noodles according to package instructions. Rinse under cool water. Drain and set aside.
  2. In a large bowl, toss both kinds of kale, mint, basil, cilantro and radish sprouts. Set aside.
  3. Add all peanut sauce ingredients to a blender and blend until smooth. Add a little warm water if the consistency is too thick.

Assembly

Dip spring roll wrapper in a bowl of warm water for 10-20 seconds or until it softens slightly. Place wrapper on a cutting board and add a large pinch of kale mixture .Top with matchstick cut veggies and rice noodles. Roll up edge closest to you, and then fold in the edges. Roll to finish. Place seam side down. Serve with peanut sauce on the side.


Curry Peanut Tempeh Spring Roll

Ingredients

3 cups organic mixed greens

1 cup finely shredded organic cabbage

1 cup organic cilantro, chopped

1 package rice spring roll wrappers

1 package organic tempeh, diced into bite-sized pieces

1 tablespoon organic toasted sesame oil

½ cup filtered water

2 tablespoons organic tamari

2 tablespoons organic brown rice vinegar

1 tablespoon organic lime juice

Curry Peanut Sauce Ingredients

¾ cup organic creamy peanut butter

¼ – ½ cup filtered water, as needed

2 tablespoons organic lime juice

2 tablespoons organic brown rice vinegar

1 clove fresh organic garlic

3 tablespoon organic tamari

2 tablespoons Thai red curry paste

Directions

  1. Preheat oven to 350°.
  2. Mix sesame oil, water, tamari, rice vinegar and lime juice together in a medium bowl and coat tempeh. Place tempeh in an oiled baking dish and bake for 15 minutes.
  3. While tempeh is baking, prepare peanut sauce. Add all peanut sauce ingredients to a blender and blend until smooth. Add water as needed to thin sauce.
  4. Coat baked and slightly cooled tempeh with 1/3 of the curry peanut sauce.
  5. Toss mixed greens, cabbage and cilantro together in a large bowl. Set aside.


Assembly

Dip spring roll wrapper in a bowl of warm water for 10-20 seconds or until it softens slightly. Place wrapper on a cutting board and add a large pinch of salad mix. Top with a piece of tempeh. Roll up edge closest to you and then fold in the edges. Roll to finish. Place seam side down. Serve with additional curry peanut sauce.


Vietnamese Spring Rolls

Ingredients
2 oz organic rice noodles
8 rice paper wrappers
8 large cooked shrimp – peeled, deveined and cut in half
1 1/3 tablespoons organic basil, chopped
3 tablespoons organic fresh mint, chopped
3 tablespoons organic fresh cilantro, chopped
3 leaves organic green leaf lettuce, chopped
4 teaspoons organic fish sauce
1/4 cup filtered water
2 tablespoons fresh lime juice
1 clove organic garlic, minced
2 tablespoons organic sugar
1/2 teaspoon organic garlic or regular chili sauce
3 tablespoons organic hoisin sauce
1 teaspoon finely chopped organic peanuts

Directions

  1. Bring a medium saucepan of water to boil. Add rice noodles and cook until al dente. Drain noodles.
  2. Fill a large bowl with warm water. Dip one wrapper into the water for no more than 5 seconds to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a small scoop of rice noodles, basil, mint, cilantro, and lettuce, leaving about 2 inches of space on each side of wrapper. Fold the sides inward and tightly roll the wrapper.
  3. Repeat with remaining ingredients.
  4. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  5. In another bowl, mix the hoisin sauce and peanuts.
  6. Serve spring rolls with both fish sauce and hoisin sauce.

Serves 4 people – 2 rolls each


Thai Chicken Spring Rolls

Ingredients
1 cup peanut sauce
1 teaspoon organic ginger, minced
2 cloves organic garlic, minced
1 teaspoon + 1 teaspoon organic tamari
1 lb boneless, skinless chicken breast, cut into 1 inch pieces
6 ounces organic snow pea pods
12 ounces bean sprouts
4 organic green onions, chopped
1 lb organic watercress, chopped
1/4 cup organic cilantro, chopped
2 large organic carrots, peeled
1 teaspoon organic peanut oil
12 spring roll wrappers

Directions

  1. Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon tamari in a bowl. Add the chicken and mix until coated. Place in refrigerator to marinate for about 30 minutes.
  2. Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp – 3-4 minutes.
  3. Transfer into a large bowl. Mix in the watercress and cilantro. Use a veggie peeler to slice long slices of carrot into the watercress mixture. Drizzle 1 teaspoon tamari into the mixture and toss to coat.
  4. Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until fully cooked, about 10 minutes.
  5. Fill a large bowl with hot water. Dip the wrappers one at a time into the water for about 5 seconds. Remove the wrapper from the water and fill with 2 large spoonfuls of chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll.
  6. Serve with peanut sauce for dipping.

Tempeh Spring Rolls

Ingredients
For the Tempeh:
1 package organic tempeh
1 tbsp. organic olive oil
1/2 cup filtered water
2 tbsp. organic tamari
2 tbsp. organic brown rice vinegar
1 clove organic garlic, minced
1-2 tbsp. fresh organic lime juice
1/8 tsp. organic red chili pepper flakes

For the wraps:
Cooked tempeh recipe above
8 rice paper wrappers
organic mixed greens of your choice
1 cup organic cilantro leaves
1 cup organic red bell pepper, julienned
1 cup organic seedless cucumber, julienned
2 organic green onions, thinly sliced

Directions

  1. Combine the water, tamari, brown rice vinegar, garlic, lime juice and chili pepper flakes in a wide, shallow bowl and stir. Slice the tempeh into thin strips, about ½ inch wide. The tempeh will crumble a bit, but that is ok. Place the tempeh into the bowl (crumbs and all) and marinate for about 30 minutes.
  2. While the tempeh is marinating, prepare your veggies.
  3. Once the tempeh is done marinating, heat the olive oil in a skillet over medium heat. Add the tempeh and cook until the outside begins to brown. Flip and cook the other side until evenly cooked throughout. Set the tempeh aside with the prepared veggies.
  4. Fill a shallow bowl with warm water. Drop the rice paper into the warm water for no more than 5 seconds, then place on a plate.
  5. Add an 8th of the filling (tempeh and veggies) to the side of the rice paper closest to you and begin to roll. Fold in the sides as you are rolling.
  6. Repeat until everything is used up.
  7. Serve with your favorite dipping sauce.

Serves 4 people – 2 rolls each