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
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How to Grill Corn on the Cob
For grilling corn on the cob, make sure you choose fresh ears of corn with healthy green husks and no rotten kernels.
The stem at the bottom of the husk needs to be there; else the husk leaves will not stay on. If the stem has been removed, the husks will fall off when you pull them back. The husks keep the moisture in and prevent the corn kernels from burning
This recipe is a summer favorite and the resulting corn on the cob is buttery, moist and slightly smoky in flavor because of the paprika. You need to be careful when pulling the husks back and when pulling them back up, so as not to tear them. There are no quantities in the following recipe ingredients but you should have one ear of corn per person and as much butter as you need to coat them all in a fine layer. As well as the ingredients, you will need some tinfoil and kitchen twine. If the husk breaks, you can use tinfoil to wrap the corn on the cob.
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Soft Vegetable Tacos
Serving Size : 1
1 tablespoon olive oil
1 medium onion—chopped
2 red bell peppers—coarsely chopped
2 large garlic cloves—chopped
1 jalapeño chili—seeded, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
3/4 cup tawny Port
1 to 16-ounce can pinto beans—rinsed, drained
1 to 16-ounce can golden or white hominy—rinsed, drained
2 cups chopped fresh spinach
12 warm corn tortillas
Heat olive oil in heavy large saucepan over medium-high heat.
Add onion, red bell pepper, garlic and chili.
Sauté until vegetables soften, about 10 minutes.
Add chili powder, cumin and oregano and sauté 2 minutes.
Add Port and simmer until liquid reduces by half, about 10 minutes.
Mix in beans and hominy and heat through.
(Can be prepared 1 day ahead.
Cover and refrigerate.
Rewarm mixture over medium heat before continuing.)
Add spinach and stir until wilted, about 2 minutes.
Spoon 1/3 cup vegetable mixture onto each tortilla.
Roll up tortilla to enclose filling and serve.
Makes about 4 cups
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· 1 block extra firm tofu, well pressed
· 1/4 cup organic ketchup
· 3 tbsp soy sauce
· 2 tbsp vegetable oil
· 1 tbsp water
· 1/2 tsp garlic powder
Carefully slice tofu into 1-inch thick cubes or strips. If you’re using skewers, cubes are best, but if you’ll be placing your tofu directly on your grill, larger strips are better.
Whisk together all the ingredients, except tofu, and place in a shallow dish. Place the tofu in the dish and spoon some of the marinate on top of the tofu. Allow the tofu to marinade for at least one hour, turning once or spooning more marinade over the top. You can also use a zip-lock bag instead of a dish.
Lightly grease your gill and cook tofu over medium flame for 4 - 5 minutes on each side, basting with extra marinade.
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