Imixed family/RECIPES and link

[Guest guest]

Patty,

here are a few..but that does not even touch what the website SOAR has ! go

there and check it all out!What i like to do is chinese or korean. I do meat

in seprate pan,fry veggies put aside portion for me then for rest i add

meat..keeps it much more simple and ONE meal!Hope this helps!

Warm Regards

Niccii

 

P.S even though none of these say it i bet u could freeze and save for later

quick meals!

 

http://soar.berkeley.edu/recipes/vegetarian/

 

 

 

Title: Bean and Rice Burgers

Categories: Veg-cook, August

Yield: 4 servings

 

1 c Cooked brown rice

1 1/2 c Cooked beans; pink, kidney,

1/2 c Wheat flour (or white)

1 tb Margarine or butter

1 md Onion; diced

1 Clove garlic; mashed

1 tb Spike or seasoning salt

-----optional-----

1 c Cooked mashed potatoes

1/2 c Cornmeal

1/2 c Bran

1/2 c Cracked wheat

1 sm Pepper; diced

1 Grated carrot

 

Heat greased (I use cooking spray) grill or electric frypan on med heat.

***Or, you can grease a 13 " x9 " glass baking pan and bake at 350* for 30

Min

Just spread mix in pan and cook uncovered. Use a pancake turner to cut and

remove cooked 'burger'.*** Mash beans. Add all ingredients and mix well.

(I

you use all of the ingredients listed your mix may be a bit dry. You might

want to add a 1/4 to 1/2 cup of soy, nut, or rice milk. Of coarse you also

could use whole milk. Be sure you don't thin it too much or it will be

mush

Look for a 'hamburger' consistency.) Spoon about 2 heaping Tablespoons of

m

onto grill or frypan for each burger and flatten with greased pancake

turne

Turn several times rather than just once on each side like conventional

burgers, they have a better texture that way.

 

garhow (Garry Howard). rfvc Digest V94 Issue

#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34,

TXFT40A

 

-----

* Exported from MasterCook *

 

BEAN AND RICE BURGERS

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Rice

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c Cooked brown rice

1 1/2 c Cooked beans

-pink, kidney, navy, ect.

1/2 c Wheat flour (or white)

1 tb Margarine or butter

1 md Onion, diced

1 Clove garlic, mashed

1 tb Spike or seasoning salt

-----OPTIONAL-----

1 c Cooked mashed potatoes

1/2 c Cornmeal

1/2 c Bran

1/2 c Cracked wheat

1 sm Pepper, diced

1 Grated carrot

 

Heat greased (I use cooking spray) grill or electric

frypan on med heat. Or, you can grease a 13 " x9 " glass

baking pan and bake at 350* for 30 Min. Just spread

mix in pan and cook uncovered. Use a pancake turner to

cut and remove cooked 'burger'.

Mash beans. Add all ingredients and mix well. (If

you use all of the ingredients listed your mix may be

a bit dry. You might want to add a 1/4 to 1/2 cup of

soy, nut, or rice milk. Of coarse you also could use

whole milk. Be sure you don't thin it too much or it

will be mushy. Look for a 'hamburger' consistency.)

Spoon about 2 heaping Tablespoons of mix onto grill

or frypan for each burger and flatten with greased

pancake turner. Turn several times rather than just

once on each side like conventional burgers, they have

a better texture that way.

 

 

 

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* Exported from MasterCook *

 

SOY QUARTER-POUNDER

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : Vegetarian Burgers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 c Soybeans -- cooked

1/4 c Tofu

1/3 c Wheat germ OR bread crumbs

1/2 c Celery -- chopped

1 c Carrot -- grated

1 tb Worcestershire sauce,

-vegetarian OR tamari

1 tb Garlic -- minced

3/4 c Onion -- chopped

pn Sea salt

 

Preheat oven to 400 degrees. Coarsely grind soybeans

in a blender or food processor. Mix soybeans with

remaining ingredients. Shape mixture into patties.

 

Bake patties on a lightly oiled baking sheet for 20

minutes, turning once, or broil for 5 minutes on each

side.

 

Per serving: 258 ca; 21 g prot; 168 mg sod; 27 g

carb; 12 g fat; 107 mg chol; 123 mg calcium

 

From the files of DEEANNE

 

 

 

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