Guest guest Posted June 30, 2000 Report Share Posted June 30, 2000 I know I've posted these before, but here they are again for anyone who missed them. I thought they'd be handy to have for the upcoming July 4th holiday: Grilled Black Bean Burgers Grilled Falafel Burgers Italian Vegetable Kabobs Tarragon-Mustard Corn on the Cob * Exported from MasterCook * Grilled Black Bean Burgers Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Legumes Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 15 oz. cans black beans -- rinsed & drained 1/4 cup fresh cilantro -- chopped 1/4 cup red onion -- finely chopped 1 egg white (or replacer) -- slightly beaten 1 teaspoon ground cumin 1 teaspoon garlic -- minced 1/2 teaspoon ground allspice 1/8 teaspoon red pepper 1/3 cup dry bread crumbs nonstick cooking spray 1 tablespoon olive oil salsa for topping Place beans in a large bowl and coarsely mash until they stick together. Add cilantro, onion, egg white, cumin, garlic, allspice, and red pepper. Mix until well-blended. Divide mixture into 8 equal parts. Shape into 1/2-inch thick patties. Coat the patties with bread crumbs and spray both sides with nonstick cooking spray. At this point, the burgers can be frozen for later use. Patties can be cooked on the grill until heated through and browned on the outside. Alternatively, heat olive oil in a large skillet and fry bean cakes until brown on both sides, turning once, and cook about 8 minutes total. Serve warm with salsa for topping and other condiments & toppings of choice. - - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 3g Total Fat; (11% calories from fat); 11g Protein; 34g Carbohydrate; 0mg Cholesterol; 42mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Falafel Burgers Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Legumes Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 cup onion -- diced 1 tablespoon garlic -- minced 1 jalapeno -- seeded & minced 1 15 oz. can garbanzo beans -- rinsed & drained 1 cup cooked long-grain rice -- (basmati is good) 1 tablespoon lime juice 1 3/4 cups bread crumbs* salt & freshly ground pepper to taste red pepper or hot sauce to taste condiments Tahini Mustard -- (recipe follows) optional Heat olive oil in a small skillet until sizzling. Cook onion and garlic until onion is wilted and garlic is golden. Add jalapeno and stir well. Cool. Place cooled onion mixture, garbanzo beans, and rice in a food processor. Pulse on and off several times until the mixture becomes a smooth puree. Transfer to a large bowl. Add the lime juice and 1 cup of bread crumbs. Season to taste with salt, pepper,a nd red pepper or hot sauce. Mix with your oiled hands to combine. Shape into 3-inch patties about 1/2-inch thick, adding extra bread crumbs if patties don't hold their shape. They will be slightly sticky. Prepare a grill or preheat broiler. To grill, place the patties on a fine-meshed grid and grill about 5 inches from heat for 4-6 minutes per side until lightly browned. When one side is done, turn the patties carefully with a spatula and cook other side. To broil, place patties on a broiler pan or large cookie sheet lined with lightly-oiled foil and broil 3-5 inches from heat about 4-6 minutes. To serve, place patties into warmed pita pockets, hamburger buns, or toasted sandwich buns along with shredded lettuce, tomato slices, onion, sprouts, etc., and Tahini Mustard (recipe follows) if desired. - - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 3g Total Fat; (23% calories from fat); 5g Protein; 19g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *Make bread crumbs from about 10 slices of bread, cubed, and toasted at 350 degrees. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tahini Mustard Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Sauces & Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup roasted tahini 1/4 cup plus 1 tbsp. Dijon mustard 1/4 cup lime juice 1 tablespoon garlic -- minced 3/4 cup water salt to taste Place all ingredients in blender or food processor and process until smooth. Transfer to a medium bowl and salt to taste. Add up to 1 tablespoon more mustard, if desired. - - - - - - - - - - - - - - - - - - - Per serving: 4 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Can be stored several days, tightly covered, in refrigerator. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Italian Vegetable Kabobs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Grilling Vegan Veggies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 small new red potatoes (about 1/2 lb.) -- halved or quartered 8 fresh or frozen Brussels sprouts 1 green or red pepper, quartered and cut -- in half crosswise 1/2 red onion, quartered and cut -- in half crosswise 1/3 cup Italian salad dressing Grill Directions: Heat grill. In medium saucepan, combine potatoes and Brussels sprouts. Add enough water to cover by 2 inches. Bring to a boil. Reduce heat; cover and cook 10 minutes or just until Brussels sprouts are tender. Drain. Alternately thread all vegetables onto four 12-14-inch metal skewers. Brush vegetables with salad dressing. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill and cook 8-10 minutes or until vegetables are browned and tender, brushing with salad dressing and turning occasionally. To broil: Place kabobs on broiler pan; broiler 4-6 inches from heat using time above as a guide. - - - - - - - - - - - - - - - - - - - Per serving: 92 Calories (kcal); 9g Total Fat; (90% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 154mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Tarragon-Mustard Corn on the Cob Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Grilling Vegan Veggies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ears fresh corn on the cob w/husks 1/4 cup butter or margarine 1 tablespoon Dijon mustard 1/2 teaspoon dried tarragon leaves* 1/8 teaspoon freshly ground pepper salt to taste Grill Directions: To grill corn in husks, tie the tops of the husks with a piece of husk or string. Soak ears in cold water for 1 to 2 hours. When ready to grill, place corn on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 15 to 20 minutes or until corn is tender, turning frequently. Meanwhile, melt margarine in small saucepan or microwave. Stir in mustard, tarragon, pepper, and salt. Set aside. Remove corn from grill, peel back husks. With tongs, hold base of corn; grasp top of silk, and pull quickly to remove. Brush ears of corn with melted margarine mixture. - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 12g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 31mg Cholesterol; 164mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : * Dried thyme, basil, chives, rosemary, etc. can be substituted for the tarragon. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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