background preloader

Zucchini Quinoa Burgers recipe from Food52

Zucchini Quinoa Burgers recipe from Food52
Related:  Veggie burgersveggie burgers galore

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. Cook until liquid is absorbed, about 12ish minutes. Set aside to cool for now. 2. 3. 4. 5. 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. Well, this is the same concept, except the kebabs are cooked on a grill. So fire up those grills because you’re going to feast on some goodness! 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 To Cook Kebabs on a Grill Turn the grill on high. To Cook Kebabs in an Oven Preheat the oven to 400º to 450ºF.

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. This is a fun game for me, and leads to mostly vegetarian meals for Hugh. I'm priming his tum for all the croissants that are about to be consumed. 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. buns, sliced cucumber, microgreens, tomato for burger building Heat the oil over medium heat in a large sauté pan. Put the mixture in a large bowl and stir in the salt, pepper and half the lentils. Make the feta spread by mixing all ingredients together in a mixing bowl. Serve warm with your favorite condiments.

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. 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.! Set a large pot with an inch or two of water over medium heat. You might also like…

Portobello & Peach Burger for Designsponge When Design*Sponge – one of the coolest design blogs on the web – asked if we would like to do a recipe for them, we were quick to say yes. So a few weeks ago we went out to our country house and made one of our favorite summer dinners, Portobello Burgers. We always eat them with mashed avocado and some kind of salsa, instead of the old ketchup and cheese combo. Scroll down for the recipe or read the whole story on DesignSponge. Grilled Portobello & Peach BurgersMakes 6 burgers Ingredients 6 portobello mushrooms6 peaches6 sweet potatoes6 burger buns of your choice (If you don’t eat gluten, we have a quick gluten-free bun recipe on the blog.)100 g fresh pea sprouts5 small roman tomatoes, sliced5 small spring onions, slicedfresh thymeolive oilsalt & pepper Marinade Ingredients 4 tbsp olive oil2 fresh rosemary sprigs1 tbsp fresh thyme2 garlic cloves1/2 lemonsalt & pepper Guacamole Ingredients 4 avocados5 small Roma tomatoes1 garlic clove1/4 cup parsley1/2 lemon1 tbsp olive oil

Easy Sweet Potato Veggie Burgers! With Avocado. Crave a veggie burger. One with Panko-crusted edges - infused with tender sweet potato and creamy, rustic white beans. Tall stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. These Sweet Potato Tahini Bean Burgers are super easy to make. How-to video added Oct 2014!.. Valentine's Day came and went just as it usually does. "A salad of baby greens, roasted baby beets, tangerines, smoked almond crusted ‘goat cheese’ flirting with a creamy shallot dressing" -RFD menu They were 'almond crusted' a slight smokiness to them. How was your VDay? And those tender crispy balls from RFD really inspired me to post one of my favorite easy veggie burger recipes. So today, I woke up. Easy Burger. I pan-fry. And I don't think I have to remind you how incredibly healthy sweet potatoes and beans are. The Patty. I served the patties with tender sliced avocado, a crisp bed of romaine lettuce, a circle of onion, some Dijon mustard and some pepper and olive oil over top. Kathy Patalsky

LENTIL "MEATBALLS" IN LEMON PESTO I cleaned up all the holiday remnants on Monday. I made piles of what needs to be returned, boxed up the decorations, and dumped our brittle wreath and miniature tree. No offense to you Christmas cheerleaders, but it all becomes a bit much for me - the lists, the toffee, the spending and the formalities. It honestly was a wonderful day, but I think this year, more than ever, we saw most clearly what we wanted from the celebration, or rather what we wanted to contribute to it, and I think next year will look different. My haste to clean up is a personality trait (a vice sometimes). I really love writing letters. The recipe below is one from her site that I've tweaked around a bit for my taste. There will be celebrating with close friends this weekend and hopefully another date to discuss resolutions with my beloved. May the new year exceed your expectations and challenge you.

Spicy Butternut Squash & Black Bean Burger - Vegan Recipe There’s nothing quite like a messy burger, is there? I love them. And what I enjoy most about veggie burgers is the endless possibility of combinations. Ingredients 4 Cups butternut squash, peeled and cut into 1/2 squares (saving the seeds) 1 can (15 ounces) black beans, drained and rinsed ¼ Cup Quinoa ½ Cup Water ¼ Cup red onion, minced 3 cloves of garlic, minced 1 Serrano Pepper, minced 1 Tablespoon ancho Chili Powder 2 Tablespoons ground Cumin ¼ Teaspoon ground Coriander ¼ Cup Pistachios, finely chopped 1 Tablespoon Sea Salt 1 Cup Panko Bread Crumbs ½ Cup Cilantro, chopped Olive Oil Printable View Yield: 6 servings Total Time 1 hour, 10 minutes Main Ingredients: Black Bean, Butternut Squash Recipe Type: Main Course 1. 2. 3. 4. 5. 6. 7. 8. Enjoy! This recipe originally appeared on KQED’s Bay Area Bites.

Basil, Garlic, + Tomato Veggie Burgers Remember how I was just gushing about my love for cycling? Well, yesterday I fell off my bike. And when you fall off a bike with clipless pedals the bike goes right along with you. Meaning, it falls on top of you. Before I could unlatch my foot from the pedal I somehow rode off the sidewalk, got caught at the edge, and then fell flat over on the sidewalk. This doesn't dampen my love for cycling, I just found the timing to be funny. Of course there was a witness to the scene about 10 steps in front of me. My leg + arm are a little scuffed but nothing too bad at all. Now let's talk about these burgers. And this cheese. There is a time and place for cheese and this is definitely it. Gooey, melty, stretchy cheese. I'm kind of on a temporary hiatus from my go-to Mexican style flavors. This mix of flavors is exactly what I was looking for. There's the fresh, summery scent from the basil and a kick of robustness from the garlic and sun-dried tomatoes. Served up open-faced style. Print this! Ashley