FAIL (the browser should render some flash content, not this).

These pages are being redesigned....

 

Making them easier to view... Thank You...


 

Cooking Show for Mark Anthony
Burger Bonanza

 

Vegetable Burgers

Ingredients
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

Preparation
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

Ingredients:
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

Directions
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.

 

 

Portobello Burgers

Ingredients
4 large portobello mushroom caps
Marinade
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

Directions
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

Ingredients
1 pound firm or extra firm tofu, pressed & sliced into 4 slices

Lemon Marinade
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

Olive Relish
1/3 cup finely chopped pitted kalamata olives
2 cloves garlic, minced
3 Tbsp vegan sour cream
3 Tbsp veganaise

Directions
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

Ingredients
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

Directions
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
Batter
¾ cup soy milk
1 – 12.3 oz. pkg. silken style soft tofu
1 tsp. Cinnamon
1 Tab. Vanilla
8 pieces Texas Toast

Stuffing
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

 

Beefless Wellington
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.

Sautee Items
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.

 

 

 

Something New!!

Put a wet towel under your cutting board to keep it from sliding around.

Mark Anthony's Recipes

 

 

 

Breakfast

 

Banana Bread

Cranberry Orange Scones

Pumpkin Granola

Low Fat/Sugar Granola

Almond Maple Granola

Hot Grain Delight

Granola Bar #19

Mark's Ultimate Gourmet Bars

Baked Asparagus & Red Pepper Fritatta

Breakfast Sausage

 

 

 

Lunches

 

Chicken-less Chicken Salad

Artichoke Egg Salad Sandwiches

Pinwheel Sandwiches

Black Bean Oat Burger

 

 

 

Salads & Dressings

 

Cucumber Salad Cylinders

Light Bean Salad

 

Easy Italian Dressing

Ultimate Ranch

Honey Banana Dressing

Italian Infused Olive Oil

Basil Infused Olive Oil

Almondaise

Almondaise Tartar Sauce

 

 

 

Soups

 

 

 

 

Sauces

 

Francese Sauce

Marsala Sauce

BBQ Sauce

Teriyaki Glaze

Sweet N Sour Sauce

Orange Glaze

Lemon Sauce

Red Pepper Pesto

 

 

 

 

 

Sides

 

Marinated Asparagus Salad

Southern Style Potato Salad

Stuffed Pumpkins

 

 

 

Dinners

 

Vegan Ribs

Chicken Fried Steaks

Pizza Dough and Sauces

Italian Vegan Cutlets

Cashew Nut Crusted Tofu

Pecan Tofu Loaf

Spinach Enchiladas

 

 

 

Appetizers

 

Simple Tofu Spread

 

 

 

Snacks

 

Baked Apple Leather

 

 

 

 

Desserts

 

 

Chocolate Avocado Pudding

Appricot Spice Cake

Tofu Cream Cheese Frosting

Banana Foster

Popcorn Balls

Almond & Dried Cherry Iced Cookies

All American Apple Pie

Soy Ice-cream

Asian Poached Pears

 

 

 

This N That

 

Almond Milk

Millet Creations

 

 

 

Here are some great Recipe Websites

 

 

 

 

 

Wearing gloves can help prevent spreading diseases and also keep your hands from getting messy.