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
So simple, so good, so eat it all the time…
3 cloves garlic, minced
Smidge olive oil
2 cups cooked rice
1 tomato, chopped
large handful organic spinach, chopped
other vegetables of your choice
And a whole lot of them:
1/4 cup soy sauce
1 tbsp sesame oil
1/3 tsp salt (sea salt is best)
juice from 1/2 lime..
Sautee garlic in olive oil for 1-2 minutes.
Par boil veggies like carrot, celery, onions obviously…
Cook a minute or two and drain…
Add cooked rice to olive oil sautee, stir to combine. Add remaining ingredients, except for salt and lime juice. Allow to cook for 8-10 minutes, stirring frequently.
Remove from heat and stir in the salt and lime to taste and….
Mushroom and White Bean Stew over Couscous
1-1/2 pounds small whole white mushrooms
1-1/2 cups couscous
1-pound can stewed tomatoes
1-pound can cannellini beans (white kidney beans), rinsed and drained
1/4 cup chopped fresh parsley
Grated Parmesan cheese (optional) or use soy.
1 cup diced onions
4 cloves garlic, chopped
1-1/2 tsp dried Italian seasoning
2 cups water
2 pinches cayenne pepper
Quickly rinse and dry the mushrooms, and trim off the ends of the stems. Cut any large mushrooms in half.
Coat a large nonstick wok or 12-inch skillet with olive-oil cooking spray and preheat over medium to medium-high heat. Add the mushrooms, onions, garlic, and Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the mushrooms are tender.
While the mushrooms are cooking, place the water in a 1-quart saucepan, and bring to a boil over high heat. Stir in the couscous and cover. Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.
Using a knife, slightly cut up the tomatoes in the can. Add the tomatoes, beans, and cayenne pepper to the mushroom mixture. Stir to mix, and cook for about 3 minutes, or until heated through.
Stir the parsley into the couscous. Divide the couscous among individual serving plates, and top with the stew. Serve immediately, as is or topped with a sprinkling of Parmesan cheese.
Fabulous Bean Salad
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Drizzle olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Lovely Cranberry, Tomato, Avacado Salad:
1 (10 ounce) package mixed salad greens, rinsed and dried
1 (8 ounce) package sweetened dried cranberries
1/4 cup sunflower seeds
4 roma (plum) tomatoes, chopped
1 avocado - peeled, pitted and sliced very thinly
Splash of raspberry walnut vinaigrette dressing
In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado add vinaigrette and serve.