Veggie Burgers for Now and Later Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on Food52. Today: Gena converts us to the delicious, versatile convenience of veggie burgers with a recipe for Zucchini Quinoa Burgers. Veggie burgers. So what's a veggie burger, anyway? I've experimented with countless combinations and approaches to veggie burgers, and I have my personal preferences: varied and creative herbs and spices, ample use of beans and lentils to add protein and texture, and the unexpected inclusion of veggies. What I love most about veggie burgers is their versatility. The only downside to veggie burgers is that there's a learning curve involved. 1. That said, you don't have to be religious about the three category rule. 2. Regardless of your burger base choice, you'll want to be sure that texture exists. 3. 4. And as for toppings?
Generation Y Foodie: Cuban Style Rice and Beans Rice and beans is an ultimate comfort dish. In Cuba, this dish is referred to as Moros y Cristianos, which translates to Moors and Christians. The traditional preparation requires cooking with a ham hock and white rice. I decided to make a healthier, vegetarian version, that uses dried black beans and brown rice. Read more for the full recipe! Step by Step Instructions:1.
Vegan Miso Soup Recipe - Made Just Right Photo courtesy of Adactio[/caption] It used to be that chicken soup was the prescribed go-to meal for anyone feeling under the weather. There are however healthier plant-based options that not only help ease one through the transition from illness back to health, but also contribute to an overall sense of well-being. Miso soup is at the top if that list! What’s your go-to meal when you’re not feeling so hot? Miso is a salty paste made from fermented soybeans, which sometimes also includes barley or rice. Feel Better Miso Soup -adapted from VegWeb Ingredients: 4 tablespoons oil 1 medium yellow onion, chopped 6-8 cloves fresh garlic, chopped 3/4″ piece fresh ginger, grated 4 cups water 1 teaspoon cumin 4 tablespoons soy sauce 1 tablespoon sesame oil 2 dried shiitake mushrooms 1 1/2 cups green peas 1 1/2 cups broccoli 4 tablespoons miso paste, divided Directions: 1. 2. 3. 4. What are your favorite healing foods that help you get back up on your feet? Rating: 0.0/5 (0 votes cast) Related Posts
zucchini fritters Everyone’s got their superheroes; I’m sure when I was younger they were things like Super Grover and later, Jem but these days, they’re decidedly more humble: I admire the hell out of people who manage to put homemade meals on the table everyday, as this has never been my strong suit. It probably doesn’t help that I’ve spent the last year or so developing recipes for very specific things — a side dish, a salad, a tart — that don’t exactly add up to be a dinner, and that NYC makes it quite easy to order in whatever parts of your meal you haven’t made at home. I’m a terrible multitasker — really, no fan of it at all — and when I’m making brioche, I’m making brioche, and not brioche with a side of a pot of beans with something braising in the oven, no matter how much I wish I were. It also means that more often than not, I have a 4 p.m. panic as, whoops! The fritters were more or less like potato latkes, minus the potatoes. Zucchini Fritters Adapted a bit from Simply Recipes
Zucchini Ribbons « Cooking Cleverly For the first few months I lived here, I lived mainly off of pasta. In the past, I’ve tried to avoid such a large pasta intake – not only does it get boring, but it is usually some sort of carbohydrate-heavy dish drenched with fatty toppings. Despite these usual fears, though, pasta was a safe option in a world of unknown and un-findable food. Having explored the grocery stores a bit and discovered some delicious Indonesian dishes, I am again veering away from pasta. Zucchini is not something that has interested me much in the past. Now, I have. This makes for a super healthy, tasty, and practically calorie and fat free snack/side/meal. IngredientsZucchini Lemon Salt & Pepper Galic Olive Oil 1. 2. 3. Like this: Like Loading...
Butternut Squash Gnocchi with Rosemary Brown Butter | Vegans Eat Pencil Shavings Taste the flavors of autumn in this cozy dish This is the perfect recipe to make on the first day of fall! The cinnamon plays off the richness of the butternut squash, and the rosemary brown butter is aromatic and savory. Vegan parmesan cheese and fresh chopped parsley is the only way to finish off this beautiful autumn dish. Ingredients: 1 small butternut squash (About a cup and half of cooked flesh) 4 tbsp. olive oil 1/2 tsp Cinnamon 1 tsp basil Salt and pepper 2 1/2 cup flour plus more if needed Chopped parsley (for garnish) Vegan Parmesan (for garnish) 1 recipe of Rosemary Brown Butter Directions: 1) Preheat the oven to 375 degrees. 2) Cut the squash in half and remove the seeds. 3) Roast squash for 45 minutes or til tender. 4) Once squash is cool, scoop out flesh into a mixing bowl. 5) Add the flour to the squash and mix with a wooden spoon til you have a dough ball. 6) Shape dough into a ball and place in an oiled bowl. 10) Boil 4 quarts (16 cups) of salted water in a large pot.
Vegan French Onion Soup Recipe | vegansouprecipe.com Vegan French Onion Soup With Nutrional Yeast I’ve reimagined classic French onion soup to create a vegan version with even more flavour than the original. While this soup takes time to prepare, it’s important not to rush the caramelizing of the onions as the entire flavour of the soup is based on the complex sugars created by slowly browning the onions. SERVINGS 6 to 8 INGREDIENTS 10 cups (3 pounds) yellow onions, thinly sliced 2 garlic cloves, minced 2 Tbs. margarine 2 Tbs. vegetable oil 1/2 tsp salt 1/2 tsp. sugar 3 Tbs flour 10 cups vegetable stock 2 Tbs. miso paste 4 Tbs. brandy 1 or 2 slices French bread per bowl, day old or toasted 1 Tbs. nutritional yeast per bowl (optional) Thinly slice the onions and mince the garlic. Vegan French Onion Soup in the PotPortion soup into bowls, top with slices of French bread and sprinkle with nutritional yeast. This vegan onion soup can be refrigerated for up to a week or frozen and thawed when you crave the rich broth and caramelized onions.
Easy Tofu Cooking Tips - How to Press and Cook Tofu - The Daily Green You've seen tofu. You've eaten tofu. And you may have even purchased tofu at the grocery store — it's available just about everywhere these days. But, like most people, you probably have no idea what to do with it. But in order to turn this white brick of pure potential into dinner, it helps to know a few tricks and tips. Tofu needs to be "pressed." Slice open the package and drain out the water. Some other things to keep in mind: Tofu loves being marinated. Tofu hates marinades containing oil. Get crispy with cornstarch. Don't forget about broiling, grilling & grill pans. Tofu: not just for stir-fries anymore.
The Meatless Challenge: 7 Vegetarian Meals for $10 or Less photo: sarniebill1 With so many laudable but expensive food movements like buying organic and fair trade, you’ve got to love one that cuts your grocery bill. Meatless Monday has become a trendy thing to do for both home cooks and restaurants, largely for its sustainability. (The gist: meat requires more land, water and energy to produce, and releases more greenhouse gases.) But following the trend is also a great way to save on grocery costs. As with our first “meals under $10″ challenge, we asked food and finance bloggers, as well as chefs and home cooks, to send in their best suggestions for a meal fit for a family of four. Now Frugal Foodie has a challenge for you: what’s your best super-cheap yet gourmet vegetarian meal? (All cost estimates are based on non-sale New York City supermarket prices. Spiced Veggie Burgers Cost: $2.35, or $0.59 per serving “This recipe is a favorite of my kids and is so simple to make that they love to join in,” says globe-trotting writer G.L. Eggplant Stew
Spinach Tofu Patties I love vegetarian burgers because they're usually packed with lots of vegetables and other yummy ingredients, and there are so many ways to enjoy them - you can put them in between a bun and dress them up with your favourite toppings, but they are often just as good or even better on their own, without the bun! These patties definitely fit into the latter category. They are so flavourful that I preferred to just eat them with a fork rather than hiding them in a bun underneath other toppings. The patties themselves are actually made with tofu, but you would probably never guess just by looking at them (and you could probably serve these to a tofu-hater without them knowing either!) Once cooked, they held their shape well (which can be a problem with other veggie burgers), but they were still soft and easily broke apart with a fork when eaten that way. Spinach Tofu Patties Adapted from Joanne of Eats Well With Others, as seen on Marcus Samuelsson's Blog Makes enough for 4 patties.
Panko Mozzarella Sticks! I first discovered panko bread crumbs back in 1999. Please don’t ask me how I know that; I just do. I remember vividly reading a recipe that contained panko bread crumbs, and I remember vividly that I was nursing my second baby, and I remember vividly that I was hormonal and desperate, and the next thing I knew I was ordering panko bread crumbs from some market in Chelsea that the magazine recommended. On the phone, of course, because although I had a computer at the time, I certainly wouldn’t have been cool enough to use it to order panko bread crumbs. Plus, I was nursing. Panko bread crumbs, in a word, are delicious. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. When I set out to make a recipe with panko bread crumbs, I started in the direction of something Asian/exotic. So guess what I did? Let me back up: my family LOVES fried mozzarella sticks. Here we go: Panko Mozzarella Sticks! Grab the panko breadcrumbs. You’ll need a bowl of flour… Oh!
The Perfect Baked Tofu - Healthy Tipping Point My go-to tofu recipe. You cannot go wrong with these easy, sweet, spicy marinade. Ingredients (for two portions): 2/3 block extra firm tofu 2 tablespoons EVOO 2 tablespoons honey 1/2 tablespoon chili powder 1/2 tablespoon black pepper 1 teaspoon paprika 1 tablespoon sesame seeds Preparation: Pre-heat oven to 375 degrees. Have you ever heard of a tower climb? I have an update on my Commitment post.
SPICED LENTIL SOUP WITH COCONUT MILK SPICED LENTIL SOUP WITH COCONUT MILK // Serves 6 Recipe adapted from The Travelers Lunchbox who adapted it from Once Upon a Tart The recipe calls for green lentils. I used a mixture because I have a large amount of them and they worked just fine. 1 1/2 cup lentils, rinsed (green suggested) 4 cups low sodium vegetable broth 1 1/2 tsp. tumeric OR curry powder 2 tsp. dried thyme or 1 Tbsp fresh thyme leaves 1 Tbsp. coconut oil 1 large yellow onion, diced 2 stalks lemongrass, outer layer removed, lower portion finely minced 1 tsp. sea salt, plus more to taste 1/2 tsp. cardamom 1/2 tsp. cinnamon pinch of red pepper flakes to taste pinch of fresh grated nutmeg 1 1/4 cup coconut milk (use full fat, just believe me) 3 Tbsp. lemon, lime or orange juice a few handfuls of swiss chard, spinach or kale 1 cup flake coconut, toasted (optional) chopped cilantro, for garnish (optional) Add the rinsed lentils, broth, thyme and tumeric or curry powder to a large pot. While the lentils cook, heat the coconut oil in a pan.