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Zucchini Quinoa Burgers recipe on

Zucchini Quinoa Burgers recipe on
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Drop That Burger! Who Said Vegetarians Can't Barbecue? The following is adapted from an article by Priyanka Naik of Whoever said that vegetarians and vegans can’t BBQ is in for a surprise! Here is a healthy, creative, delicious, and vegan Indian summertime recipe. Vegetable kebabs are part of contemporary Indian cuisine and are derived from “tandoori”-style foods: breads, veggies, and meats that are marinated and cooked in a tandoor oven, often without skewers. Hariyali Marinade 2-3 small green chilies, chopped 1/2 bunch cilantro, washed and finely chopped 1-inch piece of fresh ginger 2 cloves garlic, chopped Salt Coarse black pepper 1 tsp. cumin powder 1-2 Tbsp. water Extra virgin olive oil Juice of 1/2 lemon 1/4 cup plain soy yogurt 1/4 cup soy milk Dash of sugar First, prepare the marinade: Place the chilies, cilantro, ginger, garlic, salt, pepper, cumin powder, and 1 tablespoonful of water in a blender. To Cook Kebabs on a Grill Turn the grill on high. To Cook Kebabs in an Oven Preheat the oven to 400º to 450ºF.

QUINOA FALAFELS WITH TAHINI SAUCE 1 English Cucumber, cut in matchsticks 1. In a small saucepan, bring 1 cup water to a boil. Add quinoa, cover, and reduce heat to low. 2. 3. 4. 5. No-Noodle Zucchini Lasagna By food contributor Whitney of Eat Sleep Cuddle. Read more about my talented group of contributors right here. Lasagna was always a family favorite of ours growing up, and my husband & I both fell in love with this version of my Mom’s recipe that I made last week, using zucchini instead of lasagna noodles! Note: Don’t fill your baking dish too high with the layers. 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?

Apricot and Almond Quinoa Apricot and Almond Quinoa When I’m on a cleanse, I rarely eat any grains. That’s fine by me because usually I’m so focused on creating a flavorful main dish- either meat-based or vegetarian- that the grain is nothing more than an afterthought. Most often I just toss some brown rice or quinoa into the rice cooker and call it good. Well this quinoa dish is anything but boring. Quinoa gets cooked with dried apricots in a turmeric-spiked broth. Apricot and Almond Quinoa Ingredients: * 1-1/2 cups quinoa * 1/3 cup dried apricots, finely sliced * 2-3/4 cups vegetable or chicken broth * 1/2 teaspoon turmeric * 1/4 cup olive oil * 1/4 cup lemon juice * 2 teaspoons grated orange zest * 1/2 cup fresh, minced mint * 2/3 cup slivered almonds, toasted * 1/4 cup dried currants * salt and pepper Directions: Combine the quinoa, apricots, broth and turmeric and broth in a rice cooker and cook until the machine turns off.

chickpea, cauliflower + Old Bay veggie burgers w/ vegan cashew lemon mayo My little neighbourhood is small and chatty. I was pulling out dandelions in my front yard when an older man that lives a few houses down came right over in his bare feet and joked that I was wasting my time before he introduced himself. It is pretty hard to keep up with those little suckers, but! John reminded me that they are edible, because he’s seen some of the “little old Italian ladies” cooking them up with garlic and whatnot. “What do they call it again…?” he asked. So I finished up the little weeding session and poured myself an ice cold glass of water with a squeeze of lime, perched at my living room window for a minute. I think makin’ it better is almost always contagious if approached with warmth and casual grace. It’s those shiny bits of the everyday that make some of the more elusive, heavy-with-life things seem within reach. So as usual, plant-heavy meal preparation is the small focus strategy that reigns supreme. assembly etc.! Make the cashew lemon mayo.

SMOKY BEET BURGERS We are leaving for our trip in just over a week! I am so pumped. The anticipation is half the fun for me. In the spirit of leaving, I have been trying to use up the food we have so nothing goes to waste. I came across this recipe in an early copy of The New Persian Kitchen than comes out in a few weeks. SMOKY BEET BURGERS // Makes 8 Recipe barely adapted from The New Persian Kitchen by Louisa Shafia I wanted to provide the recipe as written in the book, but I will make a few notes here as well as in the directions. 3 T. grapeseed/extra virgin olive oil1 yellow onion, very roughly chopped1 cup walnuts1/2 cup golden raisins1 cup grated beets3 cloves garlic, smashed2 tsp. sweet smoked paprika1 tsp. salt1 tsp. pepper1/2 cup cooked green lentils1 egg2 cups cooked short grain brown (or white) rice// feta spread //1 cup/ 8 oz. feta cheese1/4 cup whole milk greek yogurtsqueeze of lemon juice1/4 cup chopped cilantrofew grinds fresh ground pepper Heat the oil over medium heat in a large sauté pan.

Zucchini Spaghetti (Zoodles!) & Meatballs Look: Zoodles ‘n Meatballs! This is all thanks to my julienne peeler. It makes me want to make noodles out of every vegetable in my crisper! Here’s what I gathered to make zucchini noodles for 4 people: 6 zucchiniKosher saltFreshly ground pepper Here’s how I made it: I washed the zucchini… …and cut a thin slice off the bottom of each one so they wouldn’t roll around on the cutting board. Then, I placed the zucchini flat-side down on the cutting board and went to town with the julienne peeler. UPDATE: A julienne peeler ain’t the only game in town anymore, folks. This thing is pretty darn efficient at cranking out a ton of zoodles in no time flat—and the kids love taking turns with it, too. Either way you slice it (har, har!) You can always quickly stir-fry ‘em… But today, I placed the noodles in a covered microwave safe dish… …and nuked them on high for about 2 minutes. I watched them closely so I wouldn’t overcook them. See?

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