Is there a better way to celebrate than digging into a burger? Try a meat-free patty and go really green this St. Patrick's Day.

Black Bean Veggie Burger
This recipe is tried and true - a family favourite!

Ingredients

• 2 16-ounce cans of black beans, drained and rinsed
  
• 1/2 green bell pepper, cut into 2 inch pieces
  
• 1/2 red bell pepper, cut into 2 inch pieces
  
• 1/2 onion, cut into wedges
  
• 3 cloves of garlic, peeled
  
• 2 eggs
  
• 1 tbsp chili or chipotle powder
  
• 1 tbsp cumin
  
• 1 tsp Thai chili sauce or hot sauce
  
• 3/4 cup bread crumbs
  
• Handful of fresh coriander, chopped
  
• Salt and pepper to taste

Directions

1. If grilling, preheat an outdoor grill to high heat, and lightly oil a sheet of aluminum foil. If baking, preheat the oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
   
2. In a medium bowl, mash black beans with a fork until thick and pasty.
   
3. Sauté the peppers, onion, and spices, then add them to the mashed beans.
   
4. Stir the eggs into the mashed bean mixture. Mix in the bread crumbs, coriander and hot sauce until the mixture is sticky and holds together.
   
5. Divide into 4-6 patties.
   
6. If grilling, place patties on foil and grill for about 8 minutes on each side. If baking, place patties on baking sheet and bake for about 10 minutes on each side.
   
7. Serve either on a bun or on its own with sour cream, avocado, and salsa. Sweet potato fries make a great side dish.
   
   

For a hint of sweetness and southwest flavour, try adding corn!

Mushroom Burgers
A slightly more sophisticated burger with Italian flavours.
Ingredients

• Butter or olive oil for sautéing
  
• 4 medium Portobello mushrooms, chopped
  
• 2 tbsp of finely chopped onion
  
• 1 tsp of thyme leaves
  
• 1 can of white kidney beans, drained and rinsed
  
• 1/4 cup of bread crumbs
  
• 1 egg
  
• 1/2 tsp salt
  
• Several grinds of pepper
  
  

Directions

1. Put butter or olive oil in a pan over medium heat and sauté the mushrooms, onions, and thyme together until the mushrooms are golden brown. Leave the mixture to cool.
   
2. Put half the can of kidney beans in a bowl and mash. Add the rest of the beans, but leave them whole.
   
3. Add the egg, salt and pepper and mix.
   
4. Add the mushrooms and the breadcrumbs and mix with your hands until the mixture sticks together.
   
5. Divide the mixture into 4 or 5 portions, depending on desired size. Form each portion into a patty and wrap with cling film. Place them in the fridge to harden a little.
   
6. Sauté the burgers with a bit of butter and serve.
   
   

Sometimes it's hard to separate the words "pepperoni" and "pizza." But what if we told you there are tastier alternatives to greasy circles of meat?

Start with the crust. If you have a bread machine at home, give this dough a try. It may sound weird, but trust me, beer makes great pizza crust. Just not that the pizzas will probably not take the suggested 24 minutes of cooking time.

If you do not have a bread machine, pizza dough can be a little more time consuming. Fear not: try this recipe.

To prevent sticking, sprinkle corn meal on the pan before spreading the dough on top.

If you don't have time to make pizza dough, and can't stand the taste of the store bought stuff, why not try something new? Naan, pita, and other flatbreads make great pizza crusts that are ready when you are.

Now for the fun part: the toppings!

Greek Pizza
    Instead of tomato sauce, spread a light layer of pesto on the crust. Sprinkle with diced red pepper, sun dried and cherry tomatoes, black olives, pine nuts, and feta cheese.

Fancy Pizza
    Looking to turn it up a notch? Bring on the caramelized onions, sautéed peppers and goat cheese. If you want to go all out, homemade tomato sauce makes everything better.

Eggplant Parmesan
    Grilled eggplant, marinara sauce, Parmigiano-Reggiano cheese, and a sprinkling of basil after cooking puts a twist on the status quo.

Blue Cheese and Pear
    Brush the crust with a mixture of olive oil, balsamic vinegar and sage leaves. Top with thin slices of pear, caramelized onions, blue cheese, and crumbled walnuts.

There are so many combinations out there. Apple and asiago cheese, asparagus and fontina cheese, zucchini and cream sauce... The list goes on and on. Don't settle for boring this Friday night!

You can make this recipe in a slowcooker in the morning and let it simmer until you get home from work. What beats a dinner that makes itself? It also freezes well and makes a great lunch. Perfect for potlucks, too!

Serve with guacamole or sour cream, grated cheddar cheese, and tortilla chips or cornbread. 

INGREDIENTS
1 -2 onions, chopped
3 ribs of celery, chopped...including leafy part
3 - 4 cloves garlic, chopped
1 reg can black beans
1 reg can chick peas
1 reg can kidney beans
1 large can chopped tomatoes
1 or 2 large cans crushed tomatoes
1 small can tomato paste
1 tsp cumin
chili powder (3 - 4 tablespoons, or to taste - will depend on desired heat)
1 tsp oregano
bay leaf or two
3/4 to 1 cup of PC beer/chipotle BBQ sauce
    you can use another good quality, spicy BBQ sauce (but         not honey garlic)
You can also add canned, chopped chipotles, but go easy!
Add frozen corn and a chopped red pepper at the end for colour.
 
DIRECTIONS
Briefly cook celery, onions, garlic and spices in a slowcooker or dutch oven. Add the canned ingredients (remember to rinse the beans first).  Add a small amount of the BBQ sauce. Stir together and heat through.  Feel free to add another can of beans and more crushed tomatoes if it seems too thick.  After it has simmered away on low heat for an hour or two, add the rest of the BBQ sauce. Taste and adjust flavours if required (more BBQ sauce, salt, pepper....crushed chipotles). Before serving, add corn and chopped peppers if using and heat through. Garnish with grated cheddar and sour cream.

Ingredients
2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 tablespoon seeded chopped jalapeno pepper
1 1/2 teaspoons ground cumin
2 garlic cloves, minced
1/2 cup barbecue sauce, divided
1 cup regular oats
2 cups mashed cooked baked potato, cooked without salt or fat
1/4 cup minced fresh cilantro
1/4 cup ketchup
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 ounce can) kidney beans, drained and mashed
Cooking spray
3/4 cup (3 ounces) shredded cheddar cheese

Directions
1. Preheat oven to 375°
2. Heat oil in a large non-stick skillet over medium high heat. Add onion and next 6 ingredients; sauté 3 minutes. Stir in 1/4 cup barbecue sauce, oats and next 7 ingredients. Spoon potato mixture into a 9 x 5 inch loaf pan coated with cooking spray. Bake for 30 minutes. Brush remaining 1/4 cup barbecue sauce over loaf, and sprinkle with cheese. Bake an additional 10 minutes, or until done. Yield: 6 servings

Taken from "Down to Earth Vegetarian Recipes" edited by Alison Moreland Haynes

If you really need a recipe, here you go. Curry is a great cupboard cleaner – curries are great with potatoes (plain or sweet), zucchini, spinach, onions, lentils, beans, peppers, kale, chard, cauliflower… and bottled curry paste and canned coconut milk make the sauce easy. If you’re using light coconut milk and want to boost the coconut flavor even further without adding extra fat, add a teaspoon of coconut extract. Serve over steamed rice.

Ingredients
canola or olive oil, for cooking
2 onions, peeled, halved and thinly sliced
4 garlic cloves, crushed
2 Tbsp. grated fresh ginger
1-3 cups chopped fresh veg – any kind you like
2-3 tsp. curry paste
1/2 tsp. ground cumin or cumin seed (optional)
1/4 tsp. salt
1 14 oz (398 mL) can coconut milk, regular or light
A couple handfuls fresh spinach, chard or kale, chopped (remove the stems)
chopped peanuts or torn cilantro, to sprinkle on top (optional)

Directions
In a large skillet set over medium-high heat, sauté the onions in a drizzle of oil for 2-3 minutes, until soft. Add the garlic and ginger and cook for another minute.

Add any firm veg you’re using, such as potatoes or cauliflower, and cook them for a few minutes, until they soften and start to turn golden on the edges. Add the remaining vegetables along with the curry paste, cumin, salt and coconut milk and bring the mixture to a simmer. Stir in the chutney, if you’re using it, and cook for about 5 more minutes, until the sauce thickens and the vegetables are tender. (How long you cook it all will depend on the veg you use and how big the pieces are.)

Season with salt and pepper. Stir in the spinach and cook for a minute, just until it wilts. Serve immediately over rice with chopped peanuts and/or cilantro sprinkled on top.

From Dinner With Julie - http://dinnerwithjulie.com/2010/08/20/big-ol-curry/

Ingredients:
2 cups vegetable broth, divided
1 teaspoon yeast extract spread,e.g.Marmite/Vegemite
1/2 cup dry lentils
1/4 cup pearl barley
Thyme
1 large carrot, diced
1/2 onion, finely chopped
3 potatoes, chopped
1 teaspoon all-purpose flour
1/2 teaspoon water
salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, a few springs of thyme, lentils and barley. Simmer for 30 minutes.
3. Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, and onion; cook until tender, about 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
5. Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
6. Bake in preheated oven until lightly browned on top, about 30 minutes.

Corn and celery can also be added to the carrot mixture for added flavour.

Taken from allrecipes.com, contributed by souliere. http://allrecipes.com/recipe/vegetarian-shepherds-pie-ii/detail.aspx?event8=1&prop24=SR_Title&e11=vegetarian%20shepherd%27s%20pie%20ii&e8=Quick%20Search&event10=1&e7=Recipe