Oh yeah... no more store bought veggie burgers for us
Okay, seriously? You all MUST get the Great American Detox Diet book. Ignore the written stuffif you like, but there are some damned wonderful recipes (see the previously posted walnut-lentil salad). Everything I've made from this book has been wonderful.
Tonight, it was the veggie burgers recipe.
Veggie Burgers
1/4 cup grated yellow onion
1/4 cup grated red or yellow bell pepper
1 1/2 cups (15-ounce can) cooked lentils, black beans, or kidney beans, drained
1/2 cup coarsely chopped sunflower or pumpkin seeds
1/2 cup coarsely chopped walnuts, pecans or cashews
2 TBSP shredded carrot
2 TBSP shredded celery
2 cloves garlic, minced
2 TBSP fresh parsley
1 TSP extra virgin olive oil
1 tSP sea salt
1 TSP naturally brewed soy sauce (shoyu or tamari)
1 TSP dried oregano
1 TSP dried basil
1/2 TSP chili powder
1/2 TSP curry powder
1/2 TSP freshly ground black pepper
1/4 TSP ground red pepper
1. Preheat the oven to 350
2. Gently squeeze grated onion and bell pepper in a clean paper towel, to remove excess moisture
3. Combine all ingredients in a food processor and pulse until the mixture is coarse but blended well. You may need to add a little water so the texture is just moist enough to be able to blend in the food processor. (For best flavor, allow the mixture to set at room temprature, covered, for up to 2 hours.)
4. Place a large piece of waxed paper on a baking sheet or cutting board. Pack a 1/3 cup measuring cup with the mixture and scoop onto the waxed paper for a total of 6 scoops. Shape into patties.
5. Lightly oil a baking sheet. Place the bakin sheet on top of the patties, and holding both together, turn over the cutting board or first baking sheet and lift away. Remove the waxed paper. (This technique allows the burgers to hold their shape well.)
6. Bake for 20 minutes
7. Serve with whole grain mustard on whole grain buns or bread slices.
I fried the patties a little bit after baking to give them a little crunch. I also pressed the patties a bit to make them a little bigger, but don't go too thin or they'll start to fall apart.
enjoy!
Tonight, it was the veggie burgers recipe.
Veggie Burgers
1/4 cup grated yellow onion
1/4 cup grated red or yellow bell pepper
1 1/2 cups (15-ounce can) cooked lentils, black beans, or kidney beans, drained
1/2 cup coarsely chopped sunflower or pumpkin seeds
1/2 cup coarsely chopped walnuts, pecans or cashews
2 TBSP shredded carrot
2 TBSP shredded celery
2 cloves garlic, minced
2 TBSP fresh parsley
1 TSP extra virgin olive oil
1 tSP sea salt
1 TSP naturally brewed soy sauce (shoyu or tamari)
1 TSP dried oregano
1 TSP dried basil
1/2 TSP chili powder
1/2 TSP curry powder
1/2 TSP freshly ground black pepper
1/4 TSP ground red pepper
1. Preheat the oven to 350
2. Gently squeeze grated onion and bell pepper in a clean paper towel, to remove excess moisture
3. Combine all ingredients in a food processor and pulse until the mixture is coarse but blended well. You may need to add a little water so the texture is just moist enough to be able to blend in the food processor. (For best flavor, allow the mixture to set at room temprature, covered, for up to 2 hours.)
4. Place a large piece of waxed paper on a baking sheet or cutting board. Pack a 1/3 cup measuring cup with the mixture and scoop onto the waxed paper for a total of 6 scoops. Shape into patties.
5. Lightly oil a baking sheet. Place the bakin sheet on top of the patties, and holding both together, turn over the cutting board or first baking sheet and lift away. Remove the waxed paper. (This technique allows the burgers to hold their shape well.)
6. Bake for 20 minutes
7. Serve with whole grain mustard on whole grain buns or bread slices.
I fried the patties a little bit after baking to give them a little crunch. I also pressed the patties a bit to make them a little bigger, but don't go too thin or they'll start to fall apart.
enjoy!