Herbal Remedies - Veggie Burger

February 3, 2004

http://vegweb.com/cgi/search/search.pl?Realm=Recipe%20Directory & Match=1 & Terms=veggie%20burgers & maxhits=10 & Rank=11

Here is a sample.

The Best of All Veggie Burgers

Ingredients:

1 15 oz. can garbanzo or black beans (I like garbanzo best)

1/4 cup each grated onion and red or yellow pepper, drained on paper towels

3-4 garlic cloves, minced

1/2 - 3/4 tsp. each of dried red pepper, cumin, coriander, chili powder

1 tsp. each of oregano and basil

1 tbsp. parsley

salt and pepper to taste

1/2 cup each coarsely chopped cashews, sunflower seeds

1 teaspoon sesame oil (best flavor) or other oil

wax paper

Directions:

Preheat oven to 350 Degrees Fahrenheit.

Combine all ingredients in a food processor and pulse until texture is course but blended well. You may need to add a little water so the texture is just moist enough to be able to blend in the food processor. You can let this sit to blend for 1-2 hours in the refrigerator, or use immediately.

Place a large piece of wax paper on a cutting board. Scoop out about 1/2 cup servings into the wax paper for a total of 5 patties. Shape into patties. Dust with corn flour lightly.

Spray a cookie sheet with nonstick spray. Put the cookie sheet on top of the patties, and, holding both together, invert the cutting board and remove. Lift off the wax paper and your burgers should all hold their shape nicely and not stick. Bake at 350 degrees F. for 20 minutes. Garnish as desired and enjoy!! These burgers have a great flavor, a nutty texture, are loaded with protein, and this recipe really works!! You can freeze them in Ziploc bags for quick meals on the go too.

Serves: 5

4x4 Burgers

Ingredients:

4 oz Lentils

4 oz Rolled Oats

4 oz Grated Potato

4 oz Grated Carrot

1 tsp. garlic puree

1 tsp. marmite (I'm not vegan but I would guess this is ok!)

1 tsp. tomato puree

1 tsp. soy sauce

Directions:

These burgers get their name cos you need four ounces of the major ingredients to make four burgers.

Boil lentils in twice their volume of water. When they get to the stage where only a small bit in the middle looks uncooked add the grated vegetables. Once the lentils are fully cooked add the rest of the ingredients. You might need a bit extra water to loosen the mixture, or you might need a bit of flour to thicken it up. Allow the mixture to cool until you can handle it and shape into four burgers, or eight sausages (of course you can make smaller or bigger ones if you prefer).

At this point you can put them in the 'fridge or freezer for later.

Cook in an oven preheated to 180 degrees Celsius for about 30 mins. Turn them after 15 and check after 20 to make sure they are not cooking too fast.

They are usually too crumbly to barbecue and too filling to want to put in a bun! Serve with spicy tomato relish and chips. For different flavors try using other root vegetables.

Serves: 4

Preparation time: Allow 30 mins to make the burgers and another 30 to cook them.

Lentil Burgers - I can't believe it's not real meat!

Ingredients:

1 cup dry lentils

1 onion, 2 cloves garlic, 1/2 teasp. chili power, 1 teasp. liquid smoke

1 tablespoon tamari, 1/2 pkg. tofu, 1/2 cup wholewheat flour

Directions:

Wash and cover lentils 1/2" with water. Add chopped onion, garlic, chili powder. Cook till tender and add Tamari and liquid smoke. While lentils are cooking, in a blender, chop 1/2 pkg. tofu and add 1/2 cup wholewheat flour. When lentils are tender, mix with tofu/flour mixture. This should be real thick and easy to spoon onto a hot griddle in the shape of a burger. You may want to add 1 T. of Olive oil on the griddle. Cook on each side.

Serves: 4

Preparation time: 1 hrSylvia <h10feet wrote:

Does anyone have a good recipe for a sprouted Veggie burger or Sprouted falafel? I have one for a raw sprouted falafel (you have to dehydrate it), but we'd like something we can eat warmed.We have been experimenting during the last two weeks with receipes using sprouted grains, nuts and seeds, for subsititutes of meat and cheese. We found a couple of good recipes for nut cheese (and I posted the ones we tried and liked) but really need help in the Meat-substitution dept.Any ideas you guys have will help!Thanks,SylviaFederal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own

health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington

February 3, 2004

Can't help you there... I just have the recipe - you need Don on this one...lolSylvia <h10feet wrote:

thanks! I'tt check it out, one question though: Doesn't the baking at 350 kill them? We thought we'd have to pan sear/fry them so that they dont get too high a heat? Sylherbal remedies , Suzanne wrote:> http://vegweb.com/cgi/search/search.pl?Realm=Recipe%20Directory & Match=1 & Terms=veggie%20burgers & maxhits=10 & Rank=11> Here is a sample.> > The Best of All Veggie Burgers > > Ingredients: >

SiteBuilder - Free web site building tool. Try it!

February 3, 2004

Thank you Suzi, the DH loves veggie burgers.

Janet

-

Suzanne

herbal remedies

Monday, February 02, 2004 5:14 PM

Re: Herbal Remedies - Veggie Burger

http://vegweb.com/cgi/search/search.pl?Realm=Recipe%20Directory & Match=1 & Terms=veggie%20burgers & maxhits=10 & Rank=11

Here is a sample.

The Best of All Veggie Burgers

Ingredients:

1 15 oz. can garbanzo or black beans (I like garbanzo best)

1/4 cup each grated onion and red or yellow pepper, drained on paper towels

3-4 garlic cloves, minced

1/2 - 3/4 tsp. each of dried red pepper, cumin, coriander, chili powder

1 tsp. each of oregano and basil

1 tbsp. parsley

salt and pepper to taste

1/2 cup each coarsely chopped cashews, sunflower seeds

1 teaspoon sesame oil (best flavor) or other oil

wax paper

Directions:

Preheat oven to 350 Degrees Fahrenheit.

Combine all ingredients in a food processor and pulse until texture is course but blended well. You may need to add a little water so the texture is just moist enough to be able to blend in the food processor. You can let this sit to blend for 1-2 hours in the refrigerator, or use immediately.

Place a large piece of wax paper on a cutting board. Scoop out about 1/2 cup servings into the wax paper for a total of 5 patties. Shape into patties. Dust with corn flour lightly.

Spray a cookie sheet with nonstick spray. Put the cookie sheet on top of the patties, and, holding both together, invert the cutting board and remove. Lift off the wax paper and your burgers should all hold their shape nicely and not stick. Bake at 350 degrees F. for 20 minutes. Garnish as desired and enjoy!! These burgers have a great flavor, a nutty texture, are loaded with protein, and this recipe really works!! You can freeze them in Ziploc bags for quick meals on the go too.

Serves: 5

4x4 Burgers

Ingredients:

4 oz Lentils

4 oz Rolled Oats

4 oz Grated Potato

4 oz Grated Carrot

1 tsp. garlic puree

1 tsp. marmite (I'm not vegan but I would guess this is ok!)

1 tsp. tomato puree

1 tsp. soy sauce

Directions:

These burgers get their name cos you need four ounces of the major ingredients to make four burgers.

Boil lentils in twice their volume of water. When they get to the stage where only a small bit in the middle looks uncooked add the grated vegetables. Once the lentils are fully cooked add the rest of the ingredients. You might need a bit extra water to loosen the mixture, or you might need a bit of flour to thicken it up. Allow the mixture to cool until you can handle it and shape into four burgers, or eight sausages (of course you can make smaller or bigger ones if you prefer).

At this point you can put them in the 'fridge or freezer for later.

Cook in an oven preheated to 180 degrees Celsius for about 30 mins. Turn them after 15 and check after 20 to make sure they are not cooking too fast.

They are usually too crumbly to barbecue and too filling to want to put in a bun! Serve with spicy tomato relish and chips. For different flavors try using other root vegetables.

Serves: 4

Preparation time: Allow 30 mins to make the burgers and another 30 to cook them.

Lentil Burgers - I can't believe it's not real meat!

Ingredients:

1 cup dry lentils

1 onion, 2 cloves garlic, 1/2 teasp. chili power, 1 teasp. liquid smoke

1 tablespoon tamari, 1/2 pkg. tofu, 1/2 cup wholewheat flour

Directions:

Wash and cover lentils 1/2" with water. Add chopped onion, garlic, chili powder. Cook till tender and add Tamari and liquid smoke. While lentils are cooking, in a blender, chop 1/2 pkg. tofu and add 1/2 cup wholewheat flour. When lentils are tender, mix with tofu/flour mixture. This should be real thick and easy to spoon onto a hot griddle in the shape of a burger. You may want to add 1 T. of Olive oil on the griddle. Cook on each side.

Serves: 4

Preparation time: 1 hrSylvia <h10feet wrote:

Does anyone have a good recipe for a sprouted Veggie burger or Sprouted falafel? I have one for a raw sprouted falafel (you have to dehydrate it), but we'd like something we can eat warmed.We have been experimenting during the last two weeks with receipes using sprouted grains, nuts and seeds, for subsititutes of meat and cheese. We found a couple of good recipes for nut cheese (and I posted the ones we tried and liked) but really need help in the Meat-substitution dept.Any ideas you guys have will help!Thanks,SylviaFederal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington