1) Vegan "Holy Cow" Patties (Vegan Burgers)
Serves
4-6
1
1/2 cups short grain brown rice (measure uncooked)
1/2 cup onion, diced finely
2/3 cup carrot, minced
1/2 teaspoon dried basil
1/4 cup tamari or soy sauce
2-3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon black pepper, ground coarsely
In a large
saucepan bring 3 1/2 cups water to a boil. Add rice and
stir for 2 minutes. Reduce heat, cover and simmer for 30
minutes. Cook rice until is a bit dry (if it's too sticky
and damp, dry it by spreading it on a tray for awhile).
After the rice cools, add the other ingredients, mix well,
and knead the mixture a bit until it feels sticky. Form
into patties about 4 inches round and about 1/2 inch thick
(not too thin). Place on a nonstick baking sheet, and put
into oven preheated at 450 degree F. Bake for about 25
minutes, flip and cook for another 10 to 15 minutes. You
can also cook in a frying pan coated with cooking oil.
Note:
If the mixture is too wet or too thin, the patties
will not hold.
Serve
on your favorite bread or buns with lettuce and tomatoes,
and sprouts, etc...
2)
Happy Beet Vegetarian Burger
Serves 4-6
1 tablespoon raw beet, grated finely
1/2 cup oats, cooked (quick or regular rolled oats)
1 cup oats, uncooked (quick or regular rolled oats)
1/2 cup walnuts, ground coarsely
1/4 cup almonds, ground coarsely
2 tablespoon sesame seeds
1 tablespoon "Vegix" seasoning or instant
vegetable broth
1/4 cup green pepper, minced
1/4 cup celery, minced
1/4 cup onion, minced
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon sage, grounded
1/4 teaspoon mustard powder
2 tablespoon soy sauce
1 tablespoon nutritional yeast flakes (optional)
cooking oil
Thoroughly
mix all ingredients (except cooking oil) in a large
bowl. With your hands, form ingredients into patties
about 4 inches round and 1/2 inch thick (not too
thin). Grill until cooked or use cook in a frying
pan coated with cooking oil.
Serve
on your favorite bread or buns with lettuce and tomatoes,
and sprouts, etc...
3)
Carrot Nut Vegetarian Burger
Serves 6
6 carrots, chopped
1 pound sunflower seeds
1 cup cashews
2 cups brown rice
6 cups water
1 sweet onion, chopped
1 tablespoon oil
salt & pepper
Preheat oven to 425 degrees F (220 degrees C). In a large
saucepan bring 5 cups water to a boil. Add rice and stir
for 2 minutes. Reduce heat, cover and simmer for 30 minutes.
Roast cashews and sunflower seeds in preheated oven for
10 minutes. In a food
processor, grind nuts to a fine meal. Transfer to a large
bowl. Place onion and carrots in food processor and pulse
until fine. Transfer to bowl with the nuts. Combine cooked
rice and oil in food processor and pulse until smooth
then spoon into the large bowl. Season with salt and
peper as desired. Mix the ingredients and form into patties. Bake
in preheated oven for 8 minutes on each side. Or cook
in a frying pan coated with cooking oil.
Serve
on your favorite bread or buns with lettuce and tomatoes,
and sprouts, etc...
4)
The Tofu Burger
Serves
6
1
package firm tofu, drained
1/2 cup oatmeal
1/4 cup carrots, shredded
1 green onion, finely minced
1 tablespoon sesame seeds
2 tablespoons potato flakes
2 teaspoons soy sauce
1/4 teaspoon crushed chili peppers
1/4 teaspoon black pepper
1/4 teaspoon garlic powder or one crushed clove
Mash
the tofu. Combine all ingredients and mix thoroughly. Forms about 6 large patties and cook slowly
on both sides in lightly oiled skillet over medium heat.
Cook the first side with the lid on, then remove lid for
the second side.
Serve
on your favorite bread or buns with lettuce and tomatoes,
and sprouts, etc...
~ Recommended Cookbooks ~
~ Vegetarian and Vegan Ingredients ~ |
Raw Organic
Cashew Nuts
|
