Staratarian Cuisine

Center Foods

 

~ Lentil Burgers ~

Ingredients

• 2 cups cooked lentils
• ¼ cup black or brown sesame seeds
• ¼ cup poppy seeds (or ¼ cup more sesame seeds)
• 2 Tbs. butter or coconut oil
• ½ cup parsley
• ½ medium onion
• 2 cloves garlic
• ¼ tsp. Creole seasoning
• 4 Tbs. arrowroot flour (or corn starch)
• 1 tsp. barbeque seasoning
• ½ tsp. sage
• ¾ tsp. sea salt
• 1 Tbs. brag amino acid seasoning (or soy sauce)

Directions

1. Preheat oven to 450 degrees.
2. Blend all ingredients in a food processer or mash with a large spoon in a bowl (chopping the vegetables in small pieces first). Combine until smooth.
3. Olive oil a cookie sheet and drop batter into patties.
4. Bake for 30 minutes or until crisp on top.
5. Let cool and remove carefully from pan with spatula.
6. Delicious served with a fresh salad or eaten on sandwiches.


~ Roasted Herbed Vegetables ~

Ingredients

• 1 large eggplant
• 3 russet potatoes
• 6 medium carrots
• 1 bulb fennel
• 1 large onion
• 5 Tbs. olive oil
• ¼ cup Stara Baking Mix (gluten-free)
• ¾ tsp. sea salt
• 1/8 tsp black pepper
• 1 tsp. Cajun style spice mixture
• 1 tsp. Italian herb mixture
• ½ tsp. dill weed

Directions

1. Preheat oven to 410 degrees
2. Prepare a large baking pan 12 by 9 inch or larger by coating with 2 Tbs. olive oil.
3. Wash and dry the vegetables.
4. Cut all the vegetables in half long ways then slice long ways.
5. Place the sliced vegetables into the baking pan and drizzle them with 3 Tbs. olive oil. Toss with your hands.
6. Next add the seasoning mix and toss again with your hands.
7. Bake for 35-45 minutes until the vegetables begin to brown.
8. Remove from oven and place on a wire rack to cool for 10 minutes.
9. Using a spatula to loosen them from the bottom, toss the vegetables.
10. Serves about 6 people.

 

~ Spaghetti Squash Glory ~

Ingredients

• 1 2-lb. spaghetti squash, halved, remove seeds
• 5 Tbs. olive oil
• ¼ tsp. sea salt
• 2 cups canned diced tomatoes - drained
• 1 large red onion, cut into wedges
• 1 15-oz. can chickpeas, rinsed and drained
• 3 large cloves of garlic minced or crushed
• 1/2 tsp. sea salt
• 1 tsp. dried basil
• ¼ cup minced fresh parsley
• 1 Tbs. minced fresh thyme
• 1 Tbs. minced fresh rosemary
• 1 cup nonfat ricotta cheese
• 1/2 tsp. Creole style seasoning

Directions

1. Preheat the oven to 325 degrees
2. Place the squash in a large pot or steamer with a inch of water in the bottom
3. Meanwhile lightly oil a 9 by 12 baking dish
4. Mix the tomatoes, 3 Tbs. olive oil, chickpeas, garlic, salt and herbs in the baking dish, toss well
5. Bake this mixture for 35 minutes
6. When the squash is tender, remove the skin and stir in 2 Tbs. olive oil and ¼ tsp. of salt.
7. When the tomato mixture is done, remove from oven and move towards the middle of the pan.
8. Spoon the squash pulp to fill each end of the pan, flanking the tomato stew
9. With a spoon make 3 round indentations in each of the two squash mounds for a total of 6
10. Divide the ricotta into 6 even portions
11. Roll each portion into a ball and place in the indentations in the squash.
12. Bake the entire mixture for another 15-20 minutes

 

~ Summer Stew ~

Ingredients

• 1 onion chopped lengthwise
• 3 cloves of garlic
• 2 green onions chopped
• 3 Tbs. olive oil
• 4 cups okra
• 1 ½ cup yellow squash sliced
• 3 Roma tomatoes diced
• ½ cup red wine
• ¼ cup water
• Sea Salt
• Pepper if you like
• 1 Tbs. cut fresh rosemary
• 1 tsp. dried thyme
• 1 tsp. dried basil
• 1 tsp. dried oregano
• ¼ cup chopped parsley
• ¼ cup pitted olives
• 2 Tbs. pine nuts


Place in a large pot with a thick bottom the onion, garlic, green onions and olive oil. Allow this mixture to sauté for 15 minutes on low. Prepare the okra, squash and tomatoes and add to the pot along with the red wine, water, salt and pepper. Simmer until vegetables are soft but not mushy. During the last ten minutes of cooking add the herbs, the parsley and the olives. Top with pine nuts last. Summer Stew is best served with brown rice or millet.

~ Thanksgiving Loaf ~

Ingredients

• 3 Tbs. chia seed
• ½ cup water
• 2 ½ cup millet or brown rice
• 1 cup walnuts (or half walnuts, half pecans)
• 2 cups mushrooms
• 1 ½ cup parsley
• 1 onion
• 1 medium carrot
• 1 cup frozen green peas
• ½ tsp thyme, marjoram & sage
• 2 Tbsp soy sauce
• 1 Tbsp Braggs amino sauce
• 1-2 tsp salt (depending on your taste for salt)
• ½ cup corn meal

Directions

1. Preheat the oven to 350 degrees
2. Food process or blend the chia seeds and water and let it sit for 5 min. Process or blend again. Repeat several times till creamy.
3. Place all the remaining ingredients except for the corn meal into a large bowl and then fold in the chia sauce.
4. Add the corn meal to firm up mixture.
5. Pat the mixture into an oiled 5 by 9 inch glass loaf pan
6. Top with ketchup or barbecue sauce. (or mix the two)
7. Bake for 1 hour or until firm.
8. Let stand for 15 minutes or more before cutting.

 


~ Veggie Burgers with Green Curry Sauce ~

Ingredients

• 2 cups vegetable pulp*
• 4 spring onions chopped
• 5 Tbsp. Veganaise (egg free mayo)
• 1 tsp. curry powder
• 1 tsp. sea salt
• 1 tsp. dill weed
• ¼ tsp. black pepper
• 1 tsp. Coriander
• 1 Tbsp. arrowroot powder (or cornstarch)

Directions

1. Mix well and sit for 10 minutes before forming into patties.
2. Fry in pan with canola oil, carefully flipping to cook on both sides or you can bake in an oiled pan in 400 degree oven till firm.

*I use the pulp left over from making fresh vegetable juice, typically some combination of carrot, cabbage, celery, beet, ginger, parsley etc. If you don’t have a juicer you can use a food processor or blender to mush up an assortment of vegetables, best to use about half carrots. You may have to use more arrowroot due to the non juiced pulp being wetter.


~ Green Curry Sauce ~

Ingredients

• ¼ small onion
• 2 cloves garlic
• 2 Tbsp. grapeseed oil
• 2 Tbsp. curry powder
• 1 tsp. coriander powder
• Squeezed juice of ½ lime
• 1 Tbs. tamari sauce
• 1 tsp. sugar (xylitol works well)
• ¼ cup finely chopped fresh basil
• 1 Tbs. arrowroot powder (or corn starch)
• ½ cup water

Directions

1. Sauté the onion & garlic for 5 – 10 minutes in oil.
2. Add the curry, coriander, lime, tamari, sugar and basil.
3. Cook for 1 minute & add 1 can of coconut milk and stir well.
4. Simmer on low for 5 minutes
5. Blend the arrowroot with the water
6. Pour into the mix, stirring well
7. Turn off the heat and keep stirring for a few minutes
8. One serving option is to prepare frozen peas as a side dish.

 

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