Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Ultimate Veggie Burgers
These are the Ultimate Veggie Burgers. Although there are no nuts present, there is a nuttiness to the taste of this "burger".
Ultimate Veggie Burgers (adapted from Susie Fishbein)
3/4 cup carrot, shredded (I used food processor to shred)
3/4 cup sweet potato, shredded (1/2 sweet potato shredded in food processor)
1/4 cup water
1` 1/2 cup cooked brown rice (I used the mix in the photo)
8 crimini mushrooms, stems – trimmed (I was out of mushrooms so I skipped them.)
1/3 cup raw sunflower seeds
1/4 cup soy flour (or any flour – I had soy closest to me.)
1 heaping vegetable comsume powder (Don’t have and didn’t sub)
zest of one lemon
2 very leafy basil stems from my garden (No, you do not have to get it from my garden. I am just so proud.)
3 sprigs oregano (ditto)
1/2 cup white beans, rinsed and drained
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil (I used safflower-wanted to use up the bottle)
Serve on pitas or buns with tomato slices, cucumber slices and thin slices of red onion.
Place carrot and sweet potato in a small bowl.
Add water and cover loosely for about four minutes.
Place rice, mushrooms, sunflower seeds, soy flour, lemon zest in to food processor bowl with metal blade.
Remove leaves from basil and oregano stems and add to the food processor bowl.
Pulse until everything is uniform but you can still see grains of rice.
In a medium bowl, mix together mushroom mix, carrots, sweet potato, white beans, eggs, salt and pepper.
Using my ice cream scoop, I made my patties, flattening them down in the pan and squaring off the edges, pushing sides up to give depth to patties.
Heat the oil in a large skillet over medium heat.
Use one and one half tablespoons of olive oil for each batch, you are going to fry.
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Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I