It’s grilling season and why should us non-meat eaters be left out of the fun? I have always been a fan of  burgers and wanted to quickly share one of my favorite recipes for Thai Spiced Black Bean Burgers! I love the combination of the salt, spice, and sweetness in this tasty treat, especially when paired with fresh veggies as toppers.

Thai Spiced Black Bean Burgers

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, finely chopped
• 1/2 white onion,  finely chopped
• 3 cloves garlic, minced
• 3 leaves of thai basil, fine chiffonade
• 1 green chili, seeded and finely chopped
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 curry powder
• 1 teaspoon Thai chili sauce
• 1/2 cup bread crumbs

 Directions

One of my favorite things to make in the summer is a savory tart. In New York, most of us have a single air conditioner so having to turn on the oven is looked at with dread. This recipe uses the oven for less than an hour and can be served at room temperature, so you can have a clean, cool kitchen when your guests arrive.

 

Oh man, I LOVE LENTILS! Lentils are so tasty and provide a great neutral palette for a myriad of flavor combinations; This recipe is so easy to make and completely versatile. Make it spicy, make it sweet, make it any day of the week! I made this not too long ago for some very picky eaters and it passed the test. Here’s the best part, active prep time is maybe 5 mins and the entire recipe takes 25 minutes total!

Now if I hvanet sold you by now, here’s another reason to make this: Not only are they good but they’re good for you. These little guys are loaded with fiber and protein and can help lower cholesterol, stabilize your blood sugar, promote good digestive health, and even lend a helping hand to weight loss.

Curried Lentils

INGREDIENTS

• 1 cup red lentils
• 4 cloves of fresh garlic, minced
• 1 shallot, minced
• 2 cups of water
• 3 Tbs olive oil, plus more is needed
• Spices: Curry Powder, Cumin, Coriander, Cardamom Cinnamon, Nutmeg, Salt and Pepper (amounts are to taste, I prefer alot of curry powder and just a hint of coriander)

DIRECTIONS

• In a sauce pan, sautee garlic and shallots over medium heat until they start to caramelize; about 5 minutes.
• Add lentils and water and bring to a boil. Cover and lower the heat to low and allow to simmer and cook for 20 minutes.
• Remove from heat. Add oil and using a spoon, stir lentils until they begin to break down and turn into a thick, creamy mixture. If the lentils are too thick, you can add a little more olive oil to smooth it out.
• Spice according to your preference.
• Serve with couscous or any other grain.

IT’S THAT SIMPLE!!!

Bon Appetit!

Daryl Manese

Owner of HEAC

The Happy Mouth is taking a trip down to The Big Easy next week to attend the New Orleans Jazz & Heritage Festival, as well as eat beignets, oysters, crawfish, fried catfish and red beans ‘n rice to our heart’s content! There will also be a fair amount of beverages imbibed, but we’ll keep it profesh… Follow our live Tweets/Instagram from April 23-3o @thehappymouth and stay tuned for a full fledged feature upon our return!

Man, it is so gloomy outside! I love the rain though, especially when I get to make a tasty stew. This recipe is absolutely prefect for a drizzly day like today, so please enjoy!…It’s also a one-pot-wonder so clean up is SUPER EASY!!!

Also here’s a fun fact: Most people think that “Cajun” and “Creole” are interchangeable terms, when in fact they are not! The term “Cajun” refers to the French settlers who lived in an area of Nova Scotia and were mainly of peasant descent, relying on local ingredients that are loaded with spice and flavor. “Creole”, on the other hand, were the first European settlers in New Orleans. Unlike the Cajun community, the Creoles were wealthy and their cuisine was always decadent and rich.

Smokey Cajun Okra

Ingredients 

• 1 tablespoon oil
• 1 medium white onion, minced
• 1 yellow bell pepper, diced
• 5 cloves of garlic, minced
• 5 large tomatoes, seeded and diced
• 1 can black beans, drained and rinsed
• 1/4 cup vgetable broth, more if needed
• 4 tablespoons fresh parsley, chopped
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon ground cumin,
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cloves
• salt and pepper to taste
• 1 pound fresh okra, stemmed and sliced into 1/2-inch rounds

Directions

• In a large soup pot, heat the oil. Add onion, bell pepper, and garlic and saute until the onions start to caramelize. Add tomatoes, beans, broth, parsley, and spices and simmer for 5 minutes. Salt and Pepper to taste. 
• Add okra and continue simmering for 15 minutes. If the consistency gets too think, add more broth.
• Serve over steamed brown rice.

Bon Appetit!

Daryl

Owner of HEAC

So I’m the type of person who goes into a restaurant, picks apart a meal, and then decided they can make it better at home.

I was doing an event at South Coast Plaza not too long ago, and decided to grab lunch at ZPizza. Naturally, I had to get pizza since obviously they must make a good one…and they did! Their vegan pizza was absolutely wonderful, so I took on the challenge and attempted to make it at home. With a few tweaks, I ended up with hands-down the best pizza to come out of my home oven.

Daryl’s Vegan Pizza

Ingredients

• Vegan Pizza Dough, pre-made or you can make it yourself
• 4 leaves of basil, plus 2 for garnish
• 3 cloves fresh garlic
• 1 cup artichoke hearts
• 1/4 cup pine nutese
• 2 tbsp olive oil, more if needed
• Salt and Pepper
• 1 medium tomato, thinly sliced
• 1 small zucchini, thinly sliced
• 1 cup crimini or baby bella mushrooms, sliced
• 1/2 red onion, thinly sliced
• 1/2 bell pepper, thinly sliced
• vegan sausage (optional)
• 1 1/2 cups vegan cheese (I like the Daiya brand mozerella)

Directions

• Allow dough to rest at room temperature for 20 minutes. 
• Preheat oven to 450 degrees.
• In a mini prep, combine, garlic, basil, pine nuts and oil. Process until it is finely chopped and well-blended. Add more oil if consistency is too thick. Salt and Pepper to taste.
• Roll dough out into a disk. Spread artichoke mixture onto dough; this will be your “sauce”. Add a thin layer of cheese. Layer tomatoes, zucchini, mushrooms, bell pepper and onions evenly across pizza surface. Top with remaining cheese and a garnish with a chiffonade of fresh basil.
• Bake for 10-12 minutes or until edges begin to turn golden.
• Allow pizza to rest for 2 minutes before slicing.

Bon Appetit!

Daryl

Owner of HEAC

Hey friends! I’m back for another edition of Meatless Mondays! As I said last week, I was fortunate enough to be a featured baker on the Food Network’ s Cupcake Wars with my company Happily Ever After Confectionery. To stick the Midwest/Young & the Restless theme of last night’s episode, I decided to share with you may favorite recipe for Vegan Pot Pie; I think the vegan citizens of Genoa City, Wisconsin would appreciate this. I adapted this recipe from a few that I’ve tried before; this one seemed to be the winning combination.

Genoa City Vegan Pot Pie

My company, Happily Ever After Confectionery, is running both a pre-show and post-show cupcake promotion to celebrate our debut but more importantly to say a big, heartfelt “thank you” for everyone’s love and support. I, personally, want to extend our promotion to the Happy Mouth family. We will also be live tweeting during our episode so please feel free to follow us on Twitter @HEAConfections and @DarylManese

Please click on the link below to view our Cupcake Wars Special:

H.E.A.C.’s Cupcake Wars Special

Also, here’s our audition tape for your viewing pleasure! Give it a couple views…it’s pretty funny.

Thank You!

Daryl

Owner of HEAC

I will always remember coming home after a long day of soup and having my grandma bring out a plate of grilled cheese and tomato soup. Suddenly, all was right with the world. Homework could wait, the anxiety of the day’s spelling test melted away, and the boredom incurred from rainy day recess was nothing but a mere memory.

In the chaos of today’s society, I feel we need to take a moment or two and step back into that state of childhood innocence.

So with that, please enjoy this super simple and completely amazing recipe!

Vegan Grilled Cheese and Red Pepper-Tomato Soup

Ingredients

For the Sandwich

• 8 ounces Daiya Vegan Cheese or vegan cheese of your choice
• 8 thick slices vegan bread
• Caramelized onion, optional
• Black Pepper, optional
• Grapeseed or vegan mayo of your choice, for out side of bread
• Olive oil, for pan

For the Soup

• 3 roasted red bell peppers, rinsed, stemmed, seeded, and halved
• 3 tablespoons olive oil
• 1 medium onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 3 cups (1-28 oz can) tomatoes, diced and seede
• 1 tablespoon paprika
• 3 cups low-sodium vegetable broth
• 2 teaspoons fresh lemon juice, plus zest for garnish
• Salt and pepper

Directions

For the Sandwich

• Take two pieces of bread and fill with cheese and caramelized onions Add freshly cracked black pepper to taste. 
• Close sandwich and lightly spread vegan mayo on each side of sandwich.
• Lightly oil a non-stick cooking pan with olive oil, then place over medium high heat. Cook each sandwich until cheese is melted and the bread is golden brown on both sides, about 2-3 minutes per side. Serve warm.

For the Soup

• In a 3- to 4-quart pan over medium heat, add the olive oil and the onion and saute for 5 minutes, until the onions have begun to caramelize. Add the garlic and continue to saute for an additional 1 to 2 minutes. Add the roasted peppers, tomatoes, and the paprika. Bring to a low simmer and cook for 3 minutes.
• In a blender or food processor, purée the soup in small batches until smooth. Return purée to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste. Garnish with fresh lemon zest.

Makes 4-5 servings

Bon Appetit,

Daryl

Owner of Happily Ever After Confectionery