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Mediterranean Veggie Burger: Eureka! We’ve found the secret “glue” that holds homemade veggie burgers together on an outdoor grill: purée the ingredients with overcooked pasta. A couple of other tips for success: be sure to pat the beans dry before you add them to the patty mixture, and use a stainless steel grill topper for a more stable grilling surface. Serve these mouthwatering miracles with your favorite burger buns and toppings. Mediterranean Veggie Burgers, 3.3 out of 4 based on 3 ratings
Vegan Spicy Sloppy Joes: Ale adds a subtle richness to this updated version of the classic chili hash. Mound the Sloppy Joe filling on soft sandwich rolls (try our Wheat Beer and Potato Rolls) and top with sliced avocados and shredded lettuce. This recipe easily doubles for a party. Spicy Sloppy Joes, 3.0 out of 4 based on 1 rating
Black Bean Chili: You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa instead of rice. Black Bean Chili, 3.0 out of 4 based on 2 ratings
Old Fashioned Kettle Corn: Everyone knows popcorn's a good diet snack—but homemade kettle corn? Now that's a treat! This recipe will work with any type of popcorn, but air-popped has the fewest calories.
Chipotle Chili Non-Carne: 30 MINUTES OR LESSThis spicy chili really warms the bones on a cold evening. Chipotle powder is made from smoked jalapeño peppers. Look for it in specialty gourmet stores. To make the chili milder, omit the chipotle powder and reduce the chili powder to two teaspoons. MEAL PLAN: Delicious with cornbread. Add a tossed green salad with low-fat bottled cilantro dressing.
Texas-style chili is a bean-free stew that’s usually made with chunks of slow-cooked beef. Here, eggplant stands in for meat in the traditional thick, spicy sauce. Serve with chopped green onions, cilantro, jalapeño, tomato, shredded cheese, sour cream, and corn chips.
Rosemary Sweet Potato Chips: Unlike white potatoes, sweet potatoes do not have to be cooked before they’re eaten. We’ve seasoned these wholesome chips with rosemary, but you can substitute other dried spices, such as garlic powder, onion powder, nutritional yeast, paprika, or cayenne pepper. Rosemary Sweet Potato Chips, 3.0 out of 4 based on 1 rating
Avocado Chimichurri Bruschetta: Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter. Avocado Chimichurri Bruschetta, 3.6 out of 4 based on 10 ratings
Ultimate Vegan Chili: This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! In lieu of chili beans such as Bush's Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two. Ultimate Vegan Chili, 3.6 out of 4 based on 13 ratings
Mini Loaded Red Potatoes: These sports bar–inspired creations are roasted instead of deep-fried. Choose the smallest red potatoes you can find to keep them easy to eat. Little chefs can scoop out and stuff the potatoes and then sprinkle with paprika. Mini Loaded Red Potatoes, 4.0 out of 4 based on 1 rating