Vegetable Burger with Red Pepper Mayonnaise

Ingredients:

¼ Cp.     Yellow onion, diced

¼ Cp.     Red bell pepper, dice

¼ Cp.     Green bell pepper, dice

¼ Cp.     Zucchini, minced

2 tsp.     Garlic, minced

½ Cp.     Potato cooked and shredded

½ Cp.     Carrot, minced

2 Cp.      Button Mushrooms, Minced

3 Tb.      Cilantro, minced

1 tsp.     Salt

½ tsp.    Black pepper

1 tsp.     Paprika

1 tsp.     Onion powder

1 tsp.     Onion Powder

1 tsp.     Oregano, dried

2 Cp.      Garbanzo Beans, Blended Smooth

1 oz        Olive Oil

1 Cp.      Black beans, Cooked

1 Cp.      Brown rice, cooked, leftover

Hamburger buns of choice

As needed

Lettuce, tomato, onion, pickles, Roasted Pepper Mayo

1. Toss mushrooms, carrots, onions, peppers, and zucchini in a 400 degree oven for about 15 minutes until vegetable are slightly cooked and opaque. Remove from oven and cool.  Pulse vegetables in a food chopper until mince and blended together.
2. Combine all ingredients with spices and knead together, 
3. Add oil in sauté pan and cook on medium high heat until crunchy and crisp on outer edges, adjust seasoning as necessary. 

Roasted Pepper Mayonnaise

Ingredients

1 Cp.      Mayonnaise
½ Ea.      Pepper Fire Roasted and skinned
2 Tb.      Chipotle Pepper in adobe sauce

Combine ingredient in a blender and mix until smooth.  Chill for service.

Eggplant Capanota

1 ea.      Eggplant (Peeled) Diced
¼ Cp.    Olive Oil
3 Tb.     Tomato Paste
4 ea.      Tomatoes Vine Ripe Peeled and Diced
½ cp.     Olives, Kalamata, Manzanilla
3 Tb.     Capers
½ ea.     Onions
1 ea.      Red pepper
¾ Cp.    Celery
3 Tb.     Parsley
1 Tb      Basil Dried
1 Tb      Oregano
3 Tb.     Balsamic
2 tsp.     Sugar
¼ cp.     Dried Currants
TT         Salt
TT         Pepper

Sear eggplant cubes with olive oil over medium heat in a large, cast-iron pan until golden and just barely tender. Transfer eggplant to a platter. In same pan, sweat celery, peppers and onion until tender but not soft. Add garlic, coriander, chili flakes, oregano, basil and tomato paste and cook for 1 minute. Add fresh tomatoes, vinegar, sugar, olives, capers, olives, and red currants. Stir in cooked eggplant and cook 4 minutes. Add chopped parsley and season to taste. Reserve until needed

Pumpkin Chocolate Chip Cookie

Makes:  5.5 dozen (red scoop = #24 scoop)

1 lbs Brown Sugar
1/2 lbs Granulated Sugar
1 1/4 lbs Pumpkin Puree
3/4 lbs Butter
1 1/8 cups Whole eggs
1 1/2 lbs All Purpose Flour
1 tsp Ground Nutmeg
1 1/4 Tbs Cinnamon
1 1/4 Tbs Baking Powder
2 tsp Salt
1 tsp Baking Soda
1 lbs Dark Chocolate Chips

·    Sift the dry ingredients and add the chocolate chips - set aside

·    Cream together the butter with the sugars, scrape bowl and paddle, mix again until smooth with no lumps

·    Add the pumpkin puree and the eggs slowly with the machine working, scrape again and mix a little longer 

·    Add the dry ingredients and mix well

·    Spray the paper on sheet pans, scoop the cookies onto pans, refrigerate overnight.

·     Bake at 350 F for about 11 minutes