Getting Bizzy with veggies: Three summer dishes put spotlight on properly cooked and versatile vegetables

Raise your hand if you’re a former picky eater. Even though my palette has expanded with time, I’m still doing my best to regularly incorporate more vegetables into my diet. I grew up eating overcooked vegetables as a child, which turned me off veggies for the longest time. It turns out I like them when cooked properly. If you’re in the same boat, these recipes are for you. These three vegetarian recipes are perfect examples of why adding more veggies into your life can be delicious and enjoyable.

Lentil Smash Burger Tacos are vegetarian burgers in taco form. Yes, it’s a little confusing, but it’s so delicious and seriously crispy. I strayed away from lentils for the longest time because I thought cooking was too time-consuming. Little did I know that you can buy canned, cooked lentils. This makes the process even faster and super quick to put this recipe together. If you’re just getting started making veggie-packed recipes, this is perfect for you. It does not taste earthy like many vegan recipes and is also quite filling.

This Summer Breakfast Casserole is great for meal prepping and having grab-and-go breakfasts available. While it’s tasty in vegetarian form, it could also become vegan using vegan egg beaters or even non-vegetarian if you’d like to add more protein like turkey sausage. The zucchini works really well, helping keep the casserole moist and adding to the texture as well. It’s also great for holidays or sleepovers when you need something versatile and simple to feed a crowd.

I was shocked to learn that I loved this Chickpea Salad. It can become almost anything — filling for a grilled cheese or cold sandwich, a dip for crackers or veggie sticks, or even the filling for tacos and taquitos. It’s low in calories, very filling and nutritious, and it doesn’t taste like rabbit food.

These three vegetarian dishes are fantastic options for sprucing up your meal plan. If you want to add more vegetables to your diet, start with these.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram at instagram.com/mybizzykitchen/?hl=en and Facebook at facebook.com/mybizzykitchen.

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Lentil Smash Burger Tacos

½ cup bell pepper (I used yellow)

5 large mushrooms

½ large onion

½ cup quick oats

2 cups lentils (I used 1 can of canned lentils)

2 tablespoons ketchup

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

¼ teaspoon salt

½ teaspoon black pepper

2 teaspoons beef bouillon*

8 corn tortillas

Avocado oil spray, for cooking

Cheese for serving, optional

Burger toppings of your choice

Process the peppers, mushrooms and onion in a food processor and sauté for 5 minutes. Let cool.

Blend oats in a blender to make a flour. Add the veggie mix and lentils to the flour with ketchup and seasonings. Mix until combined.

Divide mixture into 8 servings.

Heat skillet with avocado oil spray over medium heat. Spread the lentil mixture on the tortilla, and place burger side down and cook for 3-4 minutes.

Flip and add cheese (optional), and place a lid on the pan for the cheese to melt.

Now top as you would your favorite burger with Thousand Island dressing, pickles, red onion, lettuce, etc.

*Optional, but if you’re looking for a meaty flavor, it will work! However, the recipe would no longer be vegan.

Makes 8 tacos

— Biz Velatini

Summer Breakfast Casserole

2 tablespoons whipped cream cheese

4 large eggs

1 cup low-fat cottage cheese

1 cup milk of choice

½ teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried parsley

2 ounces French bread (I used day old Jimmy John's bread)

1 cup shredded zucchini (squeezed dry)

Heat oven to 350.

In a blender, add the cream cheese, cottage cheese, eggs, milk and seasonings. Blend until combined.

In an 8-inch cake pan, sprinkle the bread and layer zucchini in the pan.

Pour in the blender ingredients. Press down so the bread is completely soaked in the egg mixture.

Bake for 45-50 minutes or until a knife comes out clean.

Let cool before slicing

Serves 4

— Biz Velatini

Chickpea Salad

*The mixture itself does not need to be cooked

1 15-ounce can chickpeas (drained and rinsed)

1 tablespoon Greek yogurt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

1 teaspoon dried parsley

½ teaspoon black pepper

⅓ cup red cabbage, chopped

2 tablespoons pickled jalapeños, chopped

In a large bowl, mix all the ingredients together. Using a potato masher or fork, mash the mixture.

Use as a dip, or in a grilled cheese sandwich, tacos or taquitos.

Store in an airtight container and refrigerate for up to 5 days.

Serves 4

— Biz Velatini