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Veggie Burgers for Now and Later

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?

84th&3rd | Spicy Carrot, Tomato and Lentil Soup I love soup. I know, it’s a big statement. There is this little cafe downstairs from my day-job office. They are friendly, and they make a good cup of tea and they have soup at lunch….$8.50 soup. It does come with lovely bread, but really, $8.50? It is not any more expensive, and is actually at times cheaper, than any of the other cafes around. This soup was inspired by one of their regular ones, and it is so simple I have made it twice already. Also, winter is really getting to me this year. At $8.50 a bowl I had to give this a go. Spicy Carrot, Tomato and Lentil Soup Ingredients: 500g [1lb] carrots – approx 3 large or lots of small ones 1 large brown onion 1-2 cloves garlic 2 cans chopped tomatoes in juice* 3/4 cup dry French Green Lentils* 3 cans stock [or water with 2 tsp stock powder] 1 Tbsp Italian mixed herbs 1-2 tsp hot paprika [optional] Olive Oil, Sea Salt and Cracked Pepper Full Method in Under 100 words: Add lentils and spices and stir for a minute or two to combine. Serves 4-6

Gobi Matar/ Cauliflower And Peas Curry Another curry that I make often these days, is this Gobi Matar/ Cauliflower And Peas Curry, the reasons being, this curry goes well with both rotis and rice, super easy to prepare and tastes very good. To add to all the above and the most important, my daughter, who's not a big fan of this vegetable, except in Pakoras/ Fritters and Manchurians ( both deep fried) likes cauliflower cooked this way, which is much more healthier. It's not a gravy, it would fall between semi-dry to dry curry. Cut the cauliflower into medium size florets, wash, blanch and keep. Then add the turmeric, chilly and coriander powder and the salt, mix it well. Note The cauliflowers here in India are pretty tough, so after blanching, they are just half cooked, the ones available in the US, would be cooked by then, so just wash in hot water and cook accordingly.

Cannabis Vault : Cannabis Cookie Recipes Great Pot Cookies From: P. Bartel Date: Wed, 31 May 95 21:30:14 -0700 for 1 cookie: 1 joint worth of pot 1/4 tsp. oil (just enough to moisten the pot) 1 tbsp. oats 2 tsp. mix pot & oil, add rest and form into cookie on a piece of foil. bake at 350 for 10 min, or until bottom starts to turn brown. Originally archived by the Hyperreal Drug Archives. Cannabis Cookies by Axelrod Date: Jan 14, 2008 I have an excellent recipe that is made mostly using the microwave, and is incredibly difficult to screw up. - 3 1/2 cups semisweet chocolate chips - 1 can (14 ounces) sweetened condensed milk (not evaporated) - 1/4 cup amaretto liqueur, or an amaretto-flavored syrup - 1 teaspoon almond flavoring - 3/4 cup sliced almonds - 1 ounce finely ground cannabis - 1/2 cup butter Heat cannabis in the melted butter for 45 minutes or so (or however you prefer to make it). Archived by Erowid with permission of author.

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...

Rustic Tuscan Vegetable Soup | Simply Love Food It’s finally “winter” here in the desert. And after a brutally hot summer I am READY for the cold. We just had a crazy winter storm that brought lots of rain & snow up north and even sleet here in Phoenix! Directions In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside. Heat the oil in a large soup pot over medium-high heat. Add the broth and tomatoes with the juice and bring to a boil. Serve topped with Parmesan, if desired. Homemade Almond Milk The following article was written by Kaycee Basset and originally appeared on Vegan Almond milk is my favorite kind of milk! Not only is it the healthiest (in my opinion), it also tastes the best. There are many different ways to make almond milk. Making almond milk will be a two-day process if you decide to blanch the almonds (cook them to remove the skin), so if you get a craving, start making it right away. My favorite almond milk recipe is for a cooked version flavored with vanilla and cinnamon. Vanilla Cinnamon Almond Milk 1 1/2 cups raw almonds 1 tsp. vanilla extract 4 cups water Pinch of cinnamon Blanching Making the Almond Milk In a blender, combine the almonds, the vanilla, and 2 cups water. As I mentioned, there are many different ways to make almond milk. Get creative!

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

LUNCH MENU 3 - SOUTH INDIAN LUNCH IDEAS This week’s Lunch Menu is also a Simple South Indian menu, with Keerai sambar and Potato curry. Keerai Sambar is thick and bit on milder side. So Potato curry will be a perfect combination for it. Spicy and wholesome! More over, this is my kid Aj’s favorite. He likes keerai/ Indian spinach a lot. You can use any keerai like mulai keerai/ arai keera/ siru keerai or evendrumstick leaves (murunga keerai) or agathi keerai or even Vendhya keerai/ methi leaves to prepare same as this keerai sambar. Here is the potato curry recipe link. You might also like this another recipe of potato curry with freshly ground spices. Have a great weekend!!

Homemade Protein Bars There are plenty of reasons to make your own protein bars. First, it’s economical ! You’ll save a lot of money, particularly if you have a habit of buying single bars one a time. Even better, you can customize your bars to your taste preferences, avoid any allergens, and leave out ingredients you don’t want. You can make a bar with high quality protein, whole grains, real nuts or fruit, flaxseeds, whichever sweetener you prefer, and skip all the long-named chemical ingredients (preservatives and fortifications) that you may not need or want in your snack. Plus, they taste awesome if you have a good recipe! These bars provide healthy fats from natural peanut butter and flaxseed. Preheat oven to 350°F. Makes 6 servings Per serving: 195 calories, 11 g total fat, 2 g saturated fat, 5 mg cholesterol, 14 g total carbohydrate, 4 g dietary fiber, 12 g protein, 218 mg sodium. Can you think of another protein bar flavor you’d like to see? Optimum Nutrition 100% Whey Double Rich Chocolate

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.

Roasted Potatoes and Green Beans with Caramelized Onions & Blue Cheese The weather has been absolutely gorgeous in Southern Ontario lately and I am loving everything about it (except how hard it is to get work done when you know how nice it is outside)! This past weekend I wore shorts out for the first time this year, the farmer's market was outdoors and even had some local produce available, and I spent some time in the park reading and taking pictures of the beautiful flowers that the April showers brought! I also made some delicious meals with the veggies and cheese I bought at the market, my favourite of which being this twist on a potato salad. I was never a big fan of potato salads growing up because I usually had the cold, mayonnaise-covered versions, but warm potato salad is a totally different story. I don't know when potato salad stops being a salad and starts being just roasted potatoes, but whatever you call this, it's so good - you just have to get past the somewhat boring colours that made it hard to look good in photos! Ingredients: