I’ve been always afraid to make veggie burgers because I don’t know how they would turn out. I thought it’d be hard and that it wouldn’t taste very good. Well today I succeeded in making a veggie burgers that both my husband and my toddler loved! This recipe is SUPER EASY and it taste super good! It’s not vegan because it contains eggs and cheese but it’s 100% meat free. However, we commented at dinner on how it smells like meat and even kinda taste like meat too.
- 1 can of cannellini beans, drained
- 1 can of butter beans, drained
- 1 can of red kidney beans, drained
- 1 cup of fresh bread crumbs (That’s all they sell in Ireland… they don’t have the dry stuff. I bet the dry stuff work too or take some white bread and shred it up yourself.)
- 4 green onion, chopped into scallions
- 1 tbsp freshly chopped cilantro
- 1 egg
- 3/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp oregano
- 1 tbsp olive oil
- 3/4 cup shredded cheese (I used mozzarella. I’m sure the more cheese you add the better it taste or you can cut back on the cheese if you’re trying to be healthy.)
- 1/4 cup parmesan cheese
- Burger buns
- Burger condiments: lettuce, tomatoes, pickles, ketchup, mayo, ect.
- Put the beans in a strainer and rinse throughly. Make sure they are very dry after rising by using a paper towel.
- Mash the beans in a large mixing bowl using a potato masher until the beans are like mash potatoes. Some texture was fine. I couldn’t get all of the beans to mash.
- Add breadcrumbs, green onions, cilantro, egg, salt, pepper and oregano. Mix well.
- Pre-heat a frying pan to medium heat. Add the olive oil into the frying pan.
- Divide bean mixture into 9 portions. Using clean hands, shape and press each portion into a chunky burger.
- Fry each burgers ~5 minutes on each side or until light golden brown. Cook it until the burger is cooked all the way through and piping hot.
- Put the hot burgers in a bun and add your favorite condiments!
This is really good and it tastes just like mashed potatoes!
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Have you ever been to Edo at the mall? You know that place that makes Japanese food. This is kinda like their stir fry. Yummy! You can serve this with brown or white rice on the side. If you want this to have more terriyaki taste… Just add another tablespoon of sugar.
- 1/2 pound of chicken thighs, remove bone, chopped into small pieces
- 2 sticks of celery chopped in little slices
- 1/4 of an onion chopped in strips
- 1/2 green pepper chopped in strips
- 1/4 of a cabbage chopped in about 2 inch strips
- 1 cup of brocoli
- 2-3 cloves of garlic minced
- 1 Tablespoon sugar
- 2 Tablespoon soy sauce
- Garlic Salt
- Lemon Pepper
- Cook the chicken on medium heat on the stove in a frying pan add garlic.
- Sprinkle chicken with lemon pepper and a little bit of garlic salt.
- Once the chicken is almost done turn the heat down 1-2 notches add the onions, celery, and green peppers. Stir and cook for about 3 minutes.
- Then add the broccoli and cook for another 2 minutes.
- Then add the cabbage strips.
- Now let the cabbage cook for 5 minutes on low heat.
- Sprinkle lemon pepper and garlic salt.
- Then add the soy sauce and sprinkle on the sugar.
- Stir and make sure everything is mixed in well.
- Serve stir fry with a side of white or brown rice.