- February 15, 2006 at 6:53 pm #236031LissKeymaster
Here are some veggie recipes hope you like them Liz Bisbee, Az
1 can of beans wheat bran chopped onions 1 egg mash beans & mix up with your hands it should be the consistancy like when you make hamburgers or meatloaf. You can also add left over veggies fry just like burgers or bake. Yummy and cheap.
I invented this one because veg burgers are very expensive
From: “Diane” Subject: Zucchini Patties Zucchini Patties 1 1/2 cup grated raw zucchini 2 tablespoons minced onion 1/4 cup grated Parmesan cheese 1/4 cup all-purpose flour 2 eggs 2 tablespoon mayonnaise 1/4 teaspoon oregano Salt and pepper to taste 1 tablespoons butter PREPARATION: Press excess moisture out of grated zucchini between paper towels. Mix together everything but butter to make the batter. Melt butter in skillet.
Spoon batter (about 2 heaping tablespoons per patty) into skillet. Flatten lightly with spatula. Cook over medium heat until nicely browned on both sides.
Serve plain or top with tomato sauce and grated cheese. Serves 4.
from “rosemary weliever”
Subject: Wild Zucchini Patties Wild Zucchini Patties 3/4 cup flour 3/4 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 3/4 cup buttermilk 3 tsp vegetable oil 1-1/4 cups grated zucchini 1 cup cooked wild rice 1 jar (4-1/2 oz.) Green Giant Mushrooms, finely chopped 1 jar (2 oz.) diced pimento 3/4 cup Sargento Fancy Supreme Shredded Parmesan 2 tsp dried basil Vegetable cooking spray In medium bowl, combine flour, baking powder, baking soda and salt.
In a small bowl, combine buttermilk and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in remaining ingredients. Coat a large non-stick griddle with cooking spray; place over medium heat until hot.
Spoon 2 tablespoons per patty onto griddle, spreading into 2-inch rounds; cook 3 minutes on each side or until browned. Makes 18 patties.
From: “T & J Bartimus”
Subject: Tofu Burger yield: 6 burgers Im not one for Tofu but I thought that you all might like it.. Tofu Burger yield: 6 burgers Ingredients: 1 lb tofu 1/2 cup whole wheat flour 3 Tbsp. nutritional yeast 2 Tbsp.
vegetable bouillon powder pepper to taste 2 Tbsp. soy sauce 1/4 cup (or more) sesame seeds 1 small scrubbed potato 1/4 tsp. (or more) garlic powder onion powder to taste, or one small onion Grind the tofu, potato and onion (if using) in a food processor.
Don’t let it get too fine. Mix in remaining ingredients, shape into burgers and bake at around 350 degrees on a very lightly oiled cookie sheet for 15-20 minutes, turning once. They can also be fried.
Diane” > Subject: Spicy Spinach Rice Cakes Spicy Spinach Rice Cakes In India the typical snack to go with tea is fried foods like samosa, and pakoda. This is a low fat version of deep fried food, pakoda. 1 cup cooked rice ?
cup spinach ? cup cilantro leaves ? cup rice flour ?
cup coarsely crushed peanuts ? teaspoon red chili powder 1 teaspoon lime juice salt as per taste 3 teaspoon oil to saut? Mix all the ingredients except oil.
Knead well with hands. Take walnut size dough and flatten it like a patty Place on a saut? pan and brush with oil.
Cook till it turns golden brown. Serve with spicy salsa or chutney.
From: “Doug” Subject: Spinach Soup Spinach Soup 3 pounds fresh spinach, or 3 10-oz. packages of frozen spinach 1/3 cup butter 2 and 1/2 cups milk 2 and 1/2 cups water 1/8 tsp. ground nutmeg Salt and fresh ground pepper 1/2 cup heavy cream 2 Tbsp.
parsley, chopped 7 Tbsp. fresh grated Parmesan cheese Wash spinach, remove stems and then cook damp spinach in covered pan over medium heat until just wilted. Drain and allow to cool.
With the frozen spinach, you can just let it thaw. Drain spinach and squeeze to remove excess moisture, then chop. Heat butter in pan and saute spinach for a minute or two.
Add milk, water, salt, pepper, nutmeg and heat to just boiling. Lower heat immediately to simmer and cook for 5 minutes. Add the cream, parsley and cheese and serve immediately.
Subject: Classic Tabouli Classic Tabouli 8 Servings 1 cup fine bulgur — carefully washed cold water 2 cups chopped parsley 1 cup chopped scallions 1/2 cup chopped fresh mint 1/2 cup lemon juice 1 teaspoon allspice 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup good olive oil 6 tomatoes — cut into small — pieces lemon slices — (for garnish) 10 romaine lettuce leaves — cleaned and well — chilled, up to 12 Preparation: 1.
Soak bulgur in cold water for 3 hours. 2. Drain; mix with remaining ingredients.
3. Garnish with lemon slices and serve with lettuce leaves, which can be used as tabouli scoops. Nutritional Information: 38 Calories (kcal); 1g Total Fat; (10% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 155mg Sodium
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