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Cooking Show for Mark Anthony
1 cup garbanzo beans, rinsed
1 cup fresh cilantro, chopped
1/2 cup carrot, chopped
1 Tbsp jerk rub
1 tsp sea salt
1/2 tsp red pepper
1 jalapeno, chopped
2 pounds peeled red potatoes, cut into 2-inch pieces
1/4 cup red onion, diced fine
1 cup dry breadcrumbs
Combine first 7 ingredients in the bowl of a food processor; process until finely chopped.
Boil potatoes and onion until tender, drain and cool. Place potato mixture in a bowl and mash. Stir in chickpea mixture and breadcrumbs, then cover and chill overnight.
Divide potato mixture into 8 equal portions, shaping each portion into a 1/2-inch-thick patty. Pan fry on medium-high with a little vegetable oil for about 5 minutes on each side and they are ready to serve with all your burger condiments.
Black Bean Thai Burger
1 - 16 oz. can refried black beans
1/2 green bell pepper, chopped
1/2 onion, chopped
1/2 cup bread crumbs
3 cloves garlic, chopped
3 egg replacer of ground flax seed and water
3 Tbsp Thai chili sauce
1/2 Tbsp chili powder
1/2 Tbsp cumin
In a food processor, finely chop bell pepper, onion, and garlic. In a small bowl, stir in chili powder, cumin, and chili sauce. Mix all together with bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
Note: If grilling, preheat an outdoor grill for high heat, place patties on lightly oiled foil, and grill about 8 minutes on each side.
If baking, preheat oven to 375 degrees, place patties on lightly oiled baking sheet, and bake about 10 minutes on each side.
4 large portobello mushroom caps
1/4 cup low-sodium soy sauce
1/4 cup lemon juice
2 Tbsp olive oil
3 garlic cloves, minced
Red Bell Veganaise Sauce
1/2 red bell pepper fire roasted then minced
1/4 cup veganaise
1/2 tsp olive oil
1/8 tsp ground red pepper
pinch sea salt to taste
Marinade mushrooms for at least 2 hours and they are ready to grill. I often do the marinating in a plastic bag and then just shake around a couple times.
Preheat grill to medium heat. Place mushrooms, gill sides down, on grill rack coated with cooking spray; grill about 5 minutes on each side. Serve with toasted bun and your favorite condiments.
Grilled Lemon-Basil Tofu Burgers
1 pound firm or extra firm tofu, pressed & sliced into 4 slices
1/3 cup finely chopped fresh basil
1/4 cup fresh lemon juice
2 cloves garlic, minced
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp olive oil
2 tsp lemon rind
1/2 tsp salt
1/4 tsp red pepper
1/3 cup finely chopped pitted kalamata olives
2 cloves garlic, minced
3 Tbsp vegan sour cream
3 Tbsp veganaise
In a small bowl, combine lemon marinade ingredients. Cut tofu crosswise into 4 or 5 slices. Place tofu slices on a sheet pan and brush both sides of tofu slices with lemon juice mixture; reserve remaining juice mixture. Let tofu rest 1 hour or more.
Preheat grill to a medium high heat. Place tofu slices on grill rack coated with cooking spray. Grill for about 4 minutes on each side. Brush tofu with the reserved juice mixture.
Olive relish is a great compliment to these tofu burgers. I also enjoy lettuce, tomato, and red onion slices.
Middle Eastern Potato Chickpea Burgers
1/2 lb. red potato, cooked and cooled
3 Tbsp olive oil, divided
1 tsp garlic, minced
1 - 15 oz. can garbanzo beans, rinsed
2 Tbsp chopped fresh parsley
1/2 tsp sea salt
1 Tbsp lemon zest
1 tsp smoked paprika
1/4 tsp freshly ground red pepper
2 egg replacer of ground flax seed and water
Place all ingredients into a food processor and pulse a few times until the mixture is easily formed and not falling apart. Form into 3/4-inch thick patties and cook over medium-high heat for about 3 to 5 minutes on each side.
Berry & Peach Fruit Topping
4 cups Strawberries cleaned & diced
2 cups Blueberries
4 cups Peaches pealed and diced
½ Cup Brown Rice Syrup
Set in fridge and mix occasionally
Raspberry Tofu Cream Topping
1 - 12.3 oz. pkg. Mori-Nu silken style tofu, extra firm
1/4 cup Raspberry Juice Concentrate
2 Tab. Sugar or Honey
Blend and set in Fridge
Stuffed French Toast
¾ cup soy milk
1 – 12.3 oz. pkg. silken style soft tofu
1 tsp. Cinnamon
1 Tab. Vanilla
8 pieces Texas Toast
1 cup vegan cream cheese
¼ cup diced canned peach
Split bread and stuff with thin spread of filling
Soak Bread in mixture until completely wet.
Cook on Med-High in oiled pan.
Top with Berry and peach fruit topping and Raspberry tofu Topping
Fruit Infused Quesadillas
Homemade Spinach Tortillas
1 cup spinach juice warm
2 cups flour
2 tablespoons olive oil
1 tsp. salt
Pinch of baking soda
Mix the spinach juice, olive oil and salt, add flour until well mixed into a dough ball. Flatten and panfry in a little olive oil...
Stuff with vegan cheese, add berry & peach fruit topping.
Top with Raspberry Tofu Topping
¾ Cup Vital Wheat Gluten Flour
¼ Cup Rice Flour
1 Cup Water
3 Tab. Braggs Liquid Aminos
1 Tab. Granulated Garlic
1 Tab. Powdered Onion
1 Tab. Vegetable Base
Mix the wet ingredients and add the dry, making a mock steak.
Cook steaks in oven for 7 minutes on each side.
¼ Cup Sliced Mushrooms
¼ Cup Onion Slivers
2 Tab. olive oil
1 tsp. Rosemary
1 tsp. Thyme
Sautee items and set aside
½ Cup Vegan Brown Gravy
1 sheet puff pastry dough
To make wellingtons, top steaks with sautéed onions and mushrooms. Add a tablespoon of gravy and wrap with puff pastry dough. Bake for about 40 minutes at 350 degrees. Serve atop the gravy.
Pinto Bean Fudge
1 cup cooked pinto beans, Drained
¾ cup vegan butter substitute
1 Cup Carob Chips
1 Tab Vanilla
1 Cup chopped Walnuts
2 lb powder sugar
Mash beans well, add butter, carob chips & vanilla. Cook until melted & very warm. Gradually add sugar and walnuts stir and press into lightly oiled 9x13 in pan and cover and fridge.
Put a wet towel under your cutting board to keep it from sliding around.
Mark Anthony's Recipes
Salads & Dressings
This N That
Here are some great Recipe Websites
- Gluten Free Recipes - Fat Free / Gluten Free
- Sugar Free AND Gluten Free - Many Vegan Recipes
- Melody Prettyman - 3ABN Guest Chef
- For paticulal Ingredient recipe search - Foodily.com
Wearing gloves can help prevent spreading diseases and also keep your hands from getting messy.