Vegetarian Planet

[Guest guest]

* Exported from MasterCook *

 

All-Veggie Burgers

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 382

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables Vegetarian Planet

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small or 1/2 large eggplant -- (about 3/4 pound)

peeled and cut into 1-inch cubes

1 1/2 teaspoons salt

12 slices sundried or other dried tomato

1 tablespoon olive oil

2 cups chopped onions

1 large garlic clove

cut into four pieces

1/2 cup rolled oats

7 slices stale or toasted sandwich bread

2 tablespoons white sesame seeds

1 1/2 cups grated carrots

Fresh-ground black pepper -- to taste

1 tablespoon canola or corn oil

 

Makes 4 burgers

 

Here's a burger that is mainly composed of fresh vegetables instead of

grains, lentils, split peas, or beans (or meat, of course). Grated carrot,

tomatoes, onions, and eggplant form an unlikely but excellent union. The

pureed eggplant helps bind the burger, and the dried tomatoes and carrots

provide a sweet, mellow flavor. The sesame seeds give the burger a bit of

crunch. I recommend serving these burgers between toasted bread slices.

 

Note that this recipe requires a food processor.

 

1. Preheat the oven to 400 F. Put the eggplant cubes into a colander, and

sprinkle 1 teaspoon salt over them. Toss the eggplant, and let it sit for

15 minutes. Meanwhile, put the dried tomatoes into a small saucepan, and

cover them with water. Bring the water to a boil, and simmer the tomatoes

for 5 minutes. Then remove the pan from the heat.

 

2. Rinse the eggplant cubes well with cold water. Put them onto a baking

sheet, and drizzle the oil over them. Spread the onions and garlic on

another baking sheet. Place both pans in the oven and bake the vegetables

for 15 to 20 minutes until the eggplant is tender and the onions and garlic

are lightly browned.

 

3. Pulverize the rolled oats in a food processor. Break the bread into

pieces, and add them to the processor. Whirl until crumbs are formed.

Transfer the mixture to a large bowl.

 

4. Drain the tomatoes. Put the cooked eggplant, onion, and garlic with

the drained tomatoes into the processor. Process until the mixture is

fairly smooth. Transfer it to the bowl of oats and bread crumbs.

 

5. Toast the sesame seeds in a heavy skillet over medium heat. When they

start to brown, begin to shake the pan periodically. Toast the seeds until

they are uniformly browned, adjusting the heat as necessary to prevent

burning. Mix the sesame into the burger mixture with the grated carrots,

1/2 teaspoon salt, and pepper to taste. Chill the mixture, if possible,

for an hour.

 

6. With well-floured hands, form four patties about 4 inches in diameter

and 1 1/2 inches thick. Pour the oil into a large skillet (not non-stick)

over medium heat (not higher; these burgers burn easily). Add the burgers,

and cook them until the undersides are a deep golden brown, about 3

minutes. Flip them, and cook them about 3 minutes more. Serve them hot.

 

Variation: If you like more of a crust on your burgers, coat them with

additional ground oats before pan-frying them.

 

Converted by MC_Buster.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 338 Calories (kcal); 12g Total Fat; (30% calories from fat);

9g Protein; 52g Carbohydrate; trace Cholesterol; 1183mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 3234 0 0 1447 0 0 0 0 0 2334 1357 0 0 244

 

 

* Exported from MasterCook *

 

Yellow Split-Pea Burgers

 

Recipe By :Vegetarian Planet, by Didi Emmons, page 370

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

Vegetarian Planet

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons canola or corn oil

2 cups chopped onions

1 1/2 tablespoons minced fresh ginger

2 large garlic cloves -- minced

1 1/2 teaspoons ground cumin seeds

1 cup uncooked dried yellow split peas

3 1/2 cups water

2/3 cup uncooked white or brown rice

1 teaspoon salt

Fresh-ground black pepper -- to taste

1/2 medium eggplant -- (about 1/2 pound)

peeled and cut into 1-inch cubes

4 slices stale or toasted sandwich bread

1 red or green bell pepper

seeded and coarsely chopped

 

Makes 6 larger burgers.

 

I am not a big fan of split peas, but I love the wholesome flavors in this

burger. Besides, split peas are loaded with protein, inexpensive, and good

for binding burgers together. Serve each burger on a bulky roll or kaiser

roll with a slice of tomato and ketchup or chutney on the side. If you

don't have a food processor, see the alternative instructions following the

recipe.

 

1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add

the onions, and saute them for 5 minutes or until they soften, stirring

often. Add the ginger, garlic, and cumin, and saute 2 minutes more. Add

the split peas and 1 1/2 cups water. Bring the water to a boil, cover the

saucepan, and lower the heat. Simmer the split peas for 30 minutes if you

will be using white rice, and 10 minutes if you will be using brown rice.

Stir the peas once or twice and adding a bit of water if they become dry.

 

2. Add the rice, the remaining 2 cups water, and 1/2 teaspoon salt to the

split peas. Bring the mixture to a boil, then cover the pan, and turn the

heat to low. Simmer until the rice is tender, about 25 minutes for white

rice, 45 minutes for brown. Take the pan off the heat, remove the lid, and

let the mixture cool for 5 minutes.

 

3. While the rice cooks, preheat the oven to 400F. Put the eggplant cubes

on a baking sheet, and bake them for 15 to 20 minutes or until the cubes

are soft to the touch.

 

4. Break the bread into pieces, and grind them to crumbs in a food

processor. Transfer the crumbs to a large bowl. Put the eggplant and bell

pepper into the empty food processor, and run the machine in short spurts

until the pepper is chopped fine. Transfer the mixture to the bowl of

crumbs. Add to the bowl the split pea-rice mixture, 1/2 teaspoon salt, and

some black pepper, and mix well with a sturdy spoon or your hands.

 

5. Form the mixture into six burgers. Heat the remaining 1 tablespoon oil

in a large skillet over medium heat. Pan-fry the burgers until the

undersides are a deep golden brown, about 4 minutes, checking frequently so

the burgers do not burn. Flip the burgers and cook them about 4 minutes

more, checking frequently for burning. (If you cook the burgers in

batches, keep the cooked ones in a warm oven, and add a bit more oil to the

pan before cooking the second batch.) Serve the burgers hot.

 

Variation: You can make these burgers without a food processor by

substituting 1 1/4 cups dry bread crumbs for the fresh, and chopping the

bell pepper very fine by hand. Follow the recipe as instructed until step

4. Then mix together in a large bowl the bread crumbs, chopped pepper,

eggplant, salt and pepper, and the split pea-rice mixture, and proceed to

step 5.

 

Converted by MC_Buster.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 310 Calories (kcal); 6g Total Fat; (16% calories from fat);

12g Protein; 53g Carbohydrate; trace Cholesterol; 459mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 244 0 26076 0 0 26526 0 5547 0 0 0 0 5123 4693 0

 

 

schuller