Saturday, March 22, 2014

Veggie Burgers

Here is another great vegan recipe I found for our daughter who is trying Vegan. I've been making her recipes that will last throughout the week so she always has something and it's less stress on me to make her a separate meal. Being vegan is hard! Kudos to any of you out there! Hey if anyone has favorite vegan recipes you'd like to share with me I'd love to see them!

I had seen this Bean and Zucchini burger recipe on pinterest before (that ahh-mazing photo!) and decided to give it a go. It's a pretty simple recipe and although I did not make this gluten free (I was afraid if I did, I'd eat all of her burgers lol) you certainly could. I also just realized her recipe calls for kidney beans, I don't know where I got garbanzo beans from, but that's what I bought. They worked great!

I had forgotten to get zucchini at the store but I had frozen shredded in the freezer already so I thawed that and used it. I also added in some shredded carrot and more seasonings. Let me tell you, these smelled amazing while cooking, I kept sticking my nose into the pan, lol.

Veggie Burgers
adapted from Vegan Sandra 

30 oz can garbanzo beans, drained
1 white onion, finely diced
2-3 medium zucchini, diced or shredded
1 large carrot, shredded
3 tsp curry powder
1 TBL chopped garlic
salt and pepper to taste
3 tsp vegetable stock powder (I crumbled 1 GF veggie bouillon cube)
3/4 cup wheat flour (OR gluten free flour)
oil for frying

 Drain and rinse the beans, put them to a bigger bowl and mash them with a potato smasher. Add onions, zucchini carrot, along with curry powder, garlic, salt and pepper, vegetable stock powder and whole-wheat flour. Mix carefully with your hands or with a fork. Shape into desired sized patties (I used my burger shaper and got 7 regular sized patties). Heat about 2 TBL of oil in a large skillet and fry them until crispy on both sides (about 6 mins/side). Keep warm in oven as you cook the rest.

load these up on your favorite buns or lettuce wraps with your favorite accompaniments

these patties develop a crispy exterior with a soft center.

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Tuesday, March 4, 2014

Asian Noodle Salad

Since my oldest recently exclaimed that she wants to try Vegan, I've been searching online for recipes we can all enjoy. I have seen PW's recipe many times before but it came up on pinterest under the vegan tag so I finally thought I'd try it. WHY did I wait so long?? This salad is good!! It reminds me of a soba noodle salad I loved that we sold in the deli back in the day. I made ths recipe to be gluten free friendly too, which was not difficult at all. I have found the new Barilla gluten free pastas to be very good and they held up lovely in this salad. Also be sure to get a very large container so you can easily toss this together.

Asian Noodle Salad

Salad Ingredients:
1 pound package Fettuccine Noodles, Cooked, Rinsed, And Cooled (gluten free spaghetti pasta)
1 small head Sliced Napa Cabbage
1 small head Sliced Purple Cabbage
1/2 bag Baby Spinach
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts
Cilantro, Chopped, To Taste
3 whole Scallions, Sliced 3 whole Cucumbers Peeled And Sliced
1 Cup Roasted Peanuts

1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce (gluten free Tamari)
2 Tablespoons Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Grated
2 cloves Garlic, Chopped
1/2 tsp Sambal Oelek

Combine all the salad ingredients together in a large bowl. Combine the dressing ingredients together and toss with the salad. Enjoy this salad cold from the fridge.

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