Light and Easy Quinoa Burgers April 27, 2006
Posted by admin in : Vegan, Recipes , add a commentINGREDIENTS
- 9 cups quinoa, cooked (about 2 1/2 cups uncooked)
- 1/2 cup oil
- 2 cups firm tofu, mashed
- 3 tablespoons Braggs Liquid Aminos or tamari
- 2 tablespoons nutritional yeast
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup water
METHOD
Cook the quinoa. When finished, place in a large mixing bowl.In a small fry pan, saute the diced onion until softened. In a food processor, blend the remaining ingredients with the 1/4 cup of water, adding the sauteed onions. Combine mixture with quinoa in bowl. Mix well.
Form into 18 burgers and place on an oiled baking sheet. Bake in a pre-heated oven at 180C/350F until crispy on the top side (25-30 minutes). Flip and continue to bake until the outside of the burgers are crispy (about 15 more minutes).
Couscous Salad
Posted by admin in : Vegan, Recipes , add a commentINGREDIENTS
- 150 g / 5 1/4 oz broccoli florets
- 2 courgettes/zucchinis, sliced
- 2 carrots, sliced
- 100 g / 3 1/2 oz green beans, in halves
- 200 g / 7 oz corn
- 350 g / 12 1/4 oz couscous
- 5 dl / 500 ml / 17 fl oz boiling vegetable stock
- 30 g / 1 oz margarine
- 15 g / 1/2 oz chopped parsley
- 1/2 dl / 50 ml / 9 1/2 fl oz olive oil
- 2 t lemon juice
- 2 t salt-pickled lemon-skin (can often be found in northen-african or middle-eastern shops. Otherwise replace by one teaspoon regular shredded lemon-skin, but in that case make sure it’s ecological - for safety)
METHOD
Boil or steam vegetables, until tender and set aside.Pour the couscous into a big bowl, pour the hot vegetablew-stock over it. Cover and let stand for 3-4 minutes. Add margarine and stir, then add vegetables and parsley and stir. Put the rest of the ingredients in a jar with a lid, or similar and shake. Pour over the salad. Blend and serve.
Grilled Tofu and Avocado Sandwich
Posted by admin in : Vegan, Recipes , add a commentINGREDIENTS
- Tofu
- Oil
- Chili powder
- Avocado
- Roll
METHOD
Take a slice (about 3/4 inch / 19 mm thick) off the top of a block of extra firm tofu so that you have a patty that’s about 2.5 x 4 inches / 6.6 x 10.1 cm. Grill this slice lightly in your choice of oil (I use canola). Before you turn the up side down to the pan for the last time, sprinkle on a nice dusting of chili powder. You can skip that part if you want.While the tofu is grilling, open and scoop out one little shrivelly black avocado, the kind used for guacamole. The other kind may work, too, but I’ve never tried it. Also slice one of your favorite rolls (I like onion for this sandwich).
When the tofu is light brown, slap it on the roll, bury it in mashed avocado, add sliced tomato and enjoy.
Creamy Corn Soup
Posted by admin in : Raw, Recipes , add a commentINGREDIENTS
- 4 cups corn, decobbed
- 1/2 cup tahini
- 1/4 - 1/2 t pumpkin pie spice
- Braggs amino to taste (or soy sauce)
METHOD
Blend corn and tahini with enough water to make a thick soup. Add spice to taste. Chill.
Carrot and Coriander Soup
Posted by admin in : Vegan, Recipes , add a commentINGREDIENTS
- 50 grams margarine or vegetable oil
- 450 grams carrots diced
- 25 grams dried lentils (i use red lentils)
- 1 liter vegetable stock
- 1 tablespoon ground coriander
- Salt and black pepper
- 4 tablespoons cream (I use soya dream - creamy soy milk, but it’s not necessary if you can’t find a substitute)
METHOD
Melt margarine in a large saucepan and fry vegetable and lentils for 2-3 minutes. Add remaining ingredients except cream. Cover and simmer for 40 minutes. Liquidize then stir in cream.
