Vegan Brown Rice Burgers

June 20, 2012 By: Megabeth Category: Main Dishes

Don’t you fret, my dear Veggin’ reader, I have not disappeared, just got a little caught up with lots of cycling, traveling and whatnot. In fact, this recipe was whipped up during some of my “whatnot” – a lovely summer sickness that included coughing and wheezing and other fun stuff.

As noted before, I’m on a journey to find and cook delicious veggie burgers this summer. This recipe is a winner, but, I’ll admit, these burgers are not meant for the grill. They’ll fall right through. In fact, I modified the cooking part of this recipe a little bit and heated them in a cast iron pan in the oven at 400 degrees for about 20 minutes flipping them part-way through. (I mark this adjustment in the recipe below).

These burgers were spicy, hearty, spicy and quite flavorful. Exactly what I needed to eat to make me feel better.

Vegan Brown Rice Burgers
from via what the hell _does_ a vegan eat anyway?

  • 1 cup brown (basmati or jasmine) rice, pressure cooked (yields about 4 cups)
  • 1 large onion, sliced
  • salt
  • 1 garlic clove, minced
  • 1 jalapeno chile, seeded, minced (optional)
  • 1 chipotle in adobo
  • 1/2 tsp. black pepper
  • 2 tsp. smoked paprika
  • 1/2 cup Cheddar Daiya
  • 1/2 cup peas
  • 1/4 cup toasted pumpkin or sunflower seeds

Pressure cook the brown rice (22 minutes, first ring) while prepping the rest of the ingredients. The brown basmati or jasmine are essential because of their “stickiness” which binds the burgers together.

In a large saute pan over med-low heat, add 1 tbs. olive oil and cook the sliced onions slowly with a pinch of salt until well cooked and golden brown, about 5-7 minutes. Add the garlic and optional jalapeno and cook 1 additional minute. Add the black pepper, smoked paprika, chipotle and cook 1 additional minute.

Add the cooked rice, Daiya, peas & pumpkin (or sunflower) seeds and mix to combine.

Don’t be gentle, mash the hell out of it if you like. — or put half of it in a food processor. (Megabeth note: Definitely put half in the food processor, otherwise there isn’t really enough “stickiness” to hold the patties together.)

Check for salt. Remove from heat and place in a large bowl and let cool slightly.

Form the burgers into patties and cook in a cast iron pan (regular or grill pan) with a little olive oil until golden brown on both sides. (Megabeth note: Or, preheat the oven to 400 degrees. Add a little olive oil to a cast iron pan. Place patties in pan and bake for 20 minutes flipping once until heated through and browned.)

 

Black Bean Chipotle Hummus

November 27, 2011 By: Megabeth Category: Snacks/Appetizers

Minimal chopping? Ingredients that I already had on hand? Throw everything in a blender and that’s it? A unique, spicy hummus? Sign me up. No lie. This took less than 5 minutes to make. And, to quote the writer of this recipe, it’s “Oh so good.” (Honestly, I didn’t think Mr. Food was still around. I remember watching him on the noontime news, in the days before the Food Channel and cable tv, when I was home sick from school…)

By the way, not sure what to do with the leftover adobo chilies that came in the can? Throw in a ziploc bag, flatten it out and place in the freezer. When frozen the chilies are easy to break apart to chop up to throw in your chili.

Black Bean Chipotle Hummus

from mrfood.com

Ingredients

  • 2 (15-ounce) cans black beans, drained with 1/4 cup liquid reserved
  • 3 garlic cloves, chopped
  • 1/2 chipotle pepper plus 1 tablespoon adobo sauce (from can)
  • 3 tablespoons fresh lime juice (3 to 4 limes)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/2 cup packed fresh cilantro

Instructions

  • Combine all ingredients in a food processor.

  • Process until mixture is smooth and creamy, and no lumps remain, scraping down sides of bowl as needed. Serve immediately, or cover and refrigerate until ready to serve.
  • Makes 2 cups hummus dip.

Preparation time: 10 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

 

Retro 1970’s Vegetarian Potluck and Adobo Meatballs Recipe

January 30, 2011 By: Megabeth Category: Snacks/Appetizers

The disco music was in full effect at our Vegetarian Cooking Club with the our 1970’s cuisine theme. We all arrived on a cold winter’s night to share our recipes and to ponder, “Seriously, why was food so ugly and unappetizing in the 1970’s?” Perhaps it was the odd yellow tinge that photographs from that time had or perhaps because there was something in the water that made taste buds go numb.

To illustrate this point, I’m going to start with desert because it was truly brilliant. A member of our pot-luck crew discovered a recipe for “Watergate Salad”.  Jell-O pistachio pudding, and this recipe, was introduced to the market in 1970’s and came into popularity around the same time the Watergate scandal was going on. The ingredients? Well, let’s just say it’s a mouth-watering combination of whipped topping, pistachio pudding, crushed pineapple, nuts and marshmallows. (A note if you want to keep this veggie, then use vegan marshmallows without gelatin.) Best of all – it’s a nice florescent greenish color. Mmmm-mmm.

Now, working backwards through our meal – for the main event we had fondue. A 1970’s-themed dinner is not complete unless you’ve got hunks of food on a stick dipped into cheesy goodness. Our dinner host did not disappoint with several fondues including a horseradish dip, sharp cheddar and a mushroom sauce. It’s an interesting dinner idea and you get to observe how truly klutzy your friends are. Be prepared to dig random bits of practically dissolved bread out of the cheese that fall off the forks and to clean cheese off of your table, walls and your clothes.

We also had a green bean casserole that was thickened with a home-made cream of mushroom and fresh beans (rather than using canned soup and canned beans). I forgot to take a picture of it because it was so good. Although, the maker of this dish did note that after chopping up all the million of mushrooms and prepping the beans that she wished she had opted to grab the can opener…

And, finally, to open up our festivities I whipped up a ‘Lil Smoky Cheese Ball with Ritz Crackers and Vegetarian Adobo Meatballs with dipping sauce (recipe below).

I lightened both recipes by substituting low fat cream cheese and no fat sour cream. I’m sure these lighter options, including “egg substitute” were non-existent in the 70’s but I decided to throw authenticity out the window for non-clogged arteries.

Although we never solved the mystery of the weird foods of the 70’s, we walked away with very full stomachs impressed that we were able to successfully throw down this fascinating time capsule of food.

Adobo Vegetarian Meatballs
by Megabeth

2 14-oz packages vegetarian ground beef product (Don’t use the frozen soy crumbles. I used the kind that comes in a “tube” –  Gimme Lean Beef by Lightlife.)
1/2 cup plain bread crumbs
1/2 cup egg substitute (or two eggs)
1 to 1 1/2 chipotle pepper in adobo sauce, chopped
2 teaspoons adobo sauce (from chipotle pepper can)
1 teaspoon kosher salt
2 teaspoons garlic power
2 teaspoons cumin
1 teaspoon onion power
1/2 teaspoon chili powder
olive oil

Adobo dipping sauce
1/2 cup low/no fat sour cream
2 Tablespoons mayonnaise
2 teaspoons lime juice
2 teaspoons vinegar
2 teaspoons adobo sauce
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt

Combine all ingredients, except the olive oil, in a bowl. (A tip: Spray your hands lightly with cooking spray and then squish the mixture with your fingers.)

Adjust seasonings if you want the meatballs to be spicier, etc.

Roll into approximately 40-45 meatballs depending on size.

Heat a small amount of olive oil in a pan and add meatballs in pan over medium heat. Brown on all sides. You’ll probably need to do this step in a couple of batches.

Place browned meatballs into baking dish and place in a preheated 350 degree oven for 10-15 minutes until heated through. Don’t overcook or they’ll dry out a bit. While you’ve got the oven going, mix ingredients for dipping sauce. Refrigerate until ready to serve (with frilly toothpicks of course!)

Put on your Saturday Night Fever record and your best bell-bottoms and enjoy.






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