These curry-spiced “burgers” are topped with grilled pineapple for a tropical twist on the classic veggie burger.
For the Veggie Burgers:
1 cup green lentils, rinsed
1/4 cup brown rice
2 cups vegetable broth
Water sufficient to cover the lentils and rice
Salt, to taste
1 1/2 Tbsp. margarine
1 onion, chopped
4 tsp. curry powder
1/3 cup shredded carrot
2 Tbsp. Sauvignon Blanc
2 Tbsp. hot sauce
1/2-3/4 cup panko
4 garlic cloves, minced
4 tsp. minced fresh ginger
1/2 tsp. ground allspice
1 tsp. cumin
• Put the lentils and rice in a saucepan with the vegetable broth, adding enough water to cover by about 2 inches. Season with the salt and bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the lentils and rice are tender, about 30 minutes. Drain any excess liquid and place the lentils and rice in a large bowl. Let cool.
• Meanwhile, melt the margarine in a skillet over medium heat and sauté the onion until tender, about 4 minutes. Stir in the curry powder and cook until aromatic, about 1 minute. Cool slightly and then add to the lentils and rice.
• Stir in the remaining ingredients and season with the salt. Form into patties and place in the refrigerator for 30 minutes to 1 hour.
• Grill for 5 to 10 minutes on each side, until grill marks appear and the patties are hot.
1 can pineapple rings, drained
1 red onion, thinly sliced
1 Tbsp. margarine
• Slice the pineapple rings in half to make a thinner ring. Grill until caramelized, about 5 minutes on each side.
• Grill the onion until lightly browned.
• Spread the margarine over the rolls and grill until lightly browned.
• Place the veggie burgers on the buns and top with the pineapple, onions, lettuce, and vegan mayonnaise.
Makes 6 to 8 servings
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile
2 (12 ounce) packages vegetarian burger
3 (28 ounce) cans whole peeled
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans,
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
Susan Powter’s Raisin Ronzoni
2 tsp. olive oil
½ cup green onions
2 large cloves garlic, minced
1 cup vegetable stock
1/3 cup lemon juice
1 cup Ronzoni dry pasta
½ cup raisins
¼ cup chopped parsley
½ tsp. dried oregano
¼ tsp. salt
In medium saucepan, heat oil over medium heat.
Add onions and garlic. Sauté, stirring for 2 minutes. Add stock and juice and bring to a boil.
Stir in remaining ingredients; bring to a boil for 1 minute, then remove from heat and cover.
Let stand 5 minutes; stir and serve.
Tofu marinated in a Mexican spiced cilantro and lime marinade and then grilled…
Use veggies and bamboo skewers to make swered tofu kabobs, or, cut the tofu into thick slabs and place them right on the grill
1 block firm or extra-firm tofu, well-pressed
1 tbsp olive oil
1/4 cup lime juice
2 cloves garlic, minced
2 tbsp fresh chopped cilantro
2 tsp chili powder
1/4 tsp cayenne pepper
salt and pepper, to taste
Slice the tofu into 4 thick slabs. Or, chop into cubes and place on bamboo skewers
Whisk together remaining ingredients and add tofu, coating well
Allow to marinate in the refrigerator for at least two hours, and up to overnight
Place tofu on grill, and cook until lightly browned on all sides, basting occasionally with extra marinade