Bean Or Peanut Satay Burgers
Carrot Rice Nut Burger
Wholewheat Lentil Burgers
Whole Grain Soy Burgers
Tofu Spaghetti Balls
Sausage Imposters
Lentil-Rice Roast With Cashew Gravy
Layered Cashew And Mushroom Roast
Garbanzo Nut Loaf
Buckwheat Bake

Bean or peanut Satay Burgers

1 cup TVP granules (this is a textured vegetable protein. It is a soy
protein
product that is available in most health food stores)
1 scant cup boiling water
1 Tbsp tomato paste or ketchup
1 16-oz can pinto, kidney, or other beans, drained
1/4 cup whole wheat bread crumbs
2 cloves garlic, finely minced
1/2 tsp oregano
1 Tbsp tarmari or soy sauce
1 tsp honey or any sweetener
salt and pepper to taste
whole wheat flour for dusting

Pour boiling water over TVP and tomato paste in a bowl. Stir and let rest
for 10 minutes. In food processor, combine TVP mixture and remaining
ingredients except for flour. Pulse until mixture is almost a puree. Dust
hands with flour and shape mixture into 6 burgers. Dust them lightly in
flour. Layer the burgers with sheets of waxed paper and refrigerate for at
least one hour. Cook on a gill covered with foil for about 10 minutes on
each side.

Peanut Burgers With Satay Sauce:

Follow the direction for Basic Bean Burgers above with the following
changes. Omit the oregano and add 1/2 teaspoon ginger. During the last
pulse of the food processor add 1/4 cup chopped peanuts. Leave them
crunchy. Form into patties as described above and serve with Satay Sauce.

Satay Sauce:

1 small onion, minced
1 clove garlic, minced
1 small chili pepper, chopped
1 tsp sesame oil
1 tsp sesame oil
1 cup natural chunky peanut butter
1/4 cup teriyaki sauce
2 tsp brown sugar
1/4 cup water
1 tsp tomato paste
1 tsp sesame tahini
salt & pepper to taste

In a heavy saucepan saute the onion, garlic, and chili pepper in the
sesame oil and corn oil. When translucent, add the peanut butter and stir
until melted. Add the rest of the ingredients. Simmer over medium heat for
10 minutes. Serve over grilled peanut burgers.

Source: Topica Vegetarian Burger

Flor


Carrot Rice Nut Burger

3 cups brown rice
1 cup cashews
1 pound sunflower seeds
1 sweet onion, chopped
6 carrots, chopped
1 Tbsp extra virgin olive oil
Salt to taste

Preheat oven to 425 degrees F (220 degrees C).

In a large saucepan bring 6 cups water to a boil. Add rice and stir.
Reduce heat, cover and simmer for 40 minutes. Roast cashews and sunflower
seeds in preheated oven for 10 to 15 minutes. In a food processor grind
nuts to a fine meal; transfer to a large bowl. Place onion and carrots in
food processor and pulse until fine; transfer to bowl with the nuts.
Combine cooked rice and olive oil in food processor and pulse until
smooth; spoon into the large bowl. Season with salt, to taste. Using your
hands mix the ingredients and form into patties or logs. Bake in preheated
oven for 12 to 15 minutes. Courtesy of Janice J. (Chet Day newsletter)


Wholewheat Lentil Burgers
8 servings

2 cup Cooked and drained lentils
1 cup Whole wheat bread crumbs
1/2 cup Wheat germ
1/2 tsp Salt
1/2 Onion, grated
1/2 tsp Celery seeds
Whole wheat flour for
Coating
3 Tbsp Vegetable oil

Mash the lentils slightly. Add the bread crumbs, wheat germ, salt, onion,
and celery seeds. Mix well. 2. Form the mixture into 8 patties. Coat with
flour. 3. Heat the oil in a skillet and fry the patties on both sides
until browned.


Whole Grain Soy Burgers

1 can(15 ounces) cooked soybeans
1 Tbsp vegetable Worcestershire sauce
2 Tbsp tomato paste
1 Tbsp minced ready-to-use garlic
1/2 Tbsp oregano
3/4 Tbsp basil
2 tsp onion powder
1/2 cup oatmeal, uncooked
1/2 cup wheat germ

Mash soybeans in large bowl with fork or potato masher. Mixture does not
need to be smooth and completely mashed. Add all other ingredients and mix
until well blended. Divide into four balls and form each into patty. Cook
in skillet coated with vegetables cooking spray until browned well on each
side. (Mixture can also be made into meatballs and cooked in oven).


Tofu Spaghetti Balls
4 servings

1 lb Tofu
1/4 cup Walnuts, chopped or ground
-in dry blender
2 md Onions, minced
1/2 cup Quick-cooking oats
2 Tbsp Chopped parsley
1 tsp Dried basil
1/2 tsp Dill weed
1/2 tsp Garlic powder
1/2 tsp Thyme
2 Tbsp Soy sauce
1 Tbsp Corn starch
1/2 cup Whole wheat flour
Vegetable oil, for browning
2 cup Tomato or spaghetti sauce

Wrap tofu in cloth or paper towels for a few minutes to remove excess
water. Mash and mix well with all ingredients except oil and tomato sauce.
Form into 24 small balls and flatten slightly as you place them in an
oiled baking dish. Sprinkle a little oil on each. Bake at 375'F. for 20-25
minutes, turning once to brown both sides. Spread tomato sauce over balls.
Bake at 350'F. for an additional 15-20 minutes. Serve over pasta or on
French bread as a sandwich.


Sausage Imposters
Makes 4 servings
(3 sausages each serving)

1 16 oz can kidney beans, rinsed and drained
1 cup cooked brown rice
2 tablespoons ketchup
1/4 teaspoon ground sage
1/8 teaspoon dried thyme
1/8 teaspoon ground savory
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon fennel seeds, crushed slightly


Place the beans, rice, and ketchup in a large bowl. Sprinkle evenly with
spiced. Mash well with a fork or potato masher, making sure that spices
are evenly distributed. (Rice will be lumpy.) Chill mixture several hours
or overnight to blend flavors. Divide chilled mixture into 12 portions.
Roll each portion into a log (like a sausage link) approximately 2-1/2
inches long. Preheat a large non-stick skillet or griddle over medium
heat. Oil it lightly. Cook sausages until browned on all sides, turning
frequently to brown evenly. Oil pan again if necessary. These can also be
grilled or even baked in the oven. Serve hot or cold. Lean and Luscious
and Meatless by Bobbie Hinman and Millie Snyder.


Lentil-Rice Roast with Cashew Gravy
14 servings

1 1/2 cup Lentils
1 1/2 cup Millet
1 1/2 cup Brown rice
9 cup Water
1 cup wholewheat Bread crumbs
1/2 cup Rolled oats
1/2 cup Cashews; finely ground
1/4 cup Vegetable oil
3 Tbsp Onion powder
1 1/2 Tbsp Crumbled sage
1/2 tsp Celery seed
Salt; to taste
Garlic powder (optional)
Cashew Gravy
2 cup Water
1/2 cup Cashews
2 Tbsp Cornstarch
2 Tbsp Onion powder
1/2 tsp Salt

Pick over the lentils, then combine in a saucepan with the millet, rice,
and water. Bring to a boil, lower the heat, and simmer until cooked, about
1 hour. Preheat the oven to 350 degrees F. Lightly oil two 8-1/2 x 4-1/2
inch loaf pans. Add the remaining loaf ingredients and mix well. Transfer
mixture to loaf pans and bake for 1 hour, or until lightly brown and the
top is dry to the touch. Make gravy. Place ingredient in a blender and
liquify. In a medium saute pan over medium heat, heat the gravy, stirring
constantly, until thick. Add more water if the gravy becomes too thick.
Keep warm. Serves 12 to 16 Preparation time: 1-1/2 hours Baking time: 1
hour * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias



Layered Cashew And Mushroom Roast
Serves 6-8

1 tablespoon of oil
1 small onion, finely chopped
2 cloves garlic, crushed
8 oz (225 g) cashew nuts
4 oz (110 g) fresh wholemeal breadcrumbs
1 egg replacer mixed with a little water
3 medium parsnips, cooked and mashed
with a little oil
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon yeast extract
1/4 pint (150 ml) hot water or stock
salt and freshly ground black pepper
1 oz (25 g) olive oil
8 oz (225 g) mushrooms, chopped
oil for greasing tin

Pre-heat the oven to gas mark 4, 350F (180C). Heat the oil and fry the
onion and garlic until soft. Grind the cashew nuts in a nut mill, blender
or mincer, then mix with the breadcrumbs. Beat the egg replacer and a
little water, add it to the dry ingredients, then mix in the mashed
parsnips and herbs. Add the fried onion, being sure to scrape the pan so
that all the juices go in as nut roasts can sometimes be a little dry.
Dissolve the yeast extract in hot water or stock and add to the other
ingredients. Season well. Heat the olive oil in a frying pan and saute the
chopped mushrooms until soft. Grease a 2 Ib (900 g) loaf tin with oil,
then press in half the nut mixture. Cover with a layer of mushrooms and
top with the rest of the nut mixture. Then cover with foil and bake for 1
hour. When cooked, remove the loaf from the oven and let it stand for 10
minutes before turning it out. Serve hot or cold.

Sarah Brown' s Vegetarian Kitchen



Garbanzo Nut Loaf

3 cups cooked garbanzo beans
1 cup cashews, raw, chopped
1 1/2 cups bread crumbs
1 cup vegetable broth
2 large onions, chopped fine
5 cloves garlic chopped fine
1 stalk celery chopped fine
1 Tbsp. sage
2 Tbsp. Italian seasoning
2 Tbsp. olive oil
Salt
Cayenne Pepper to taste
Garnish:
8 Cherry tomatoes
1 bunch parsley

In a large mixing bowl add half the garbanzo beans and mash. Add the other
half garbanzo beans and the chopped cashews, set aside. In a non stick
skillet saute the onions, garlic, celery in the olive oil until tender.
Add the bread crumbs and saute a bit longer. Add the ingredients from the
skillet to the ingredients in the mixing bowl. Add the vegetable broth and
remaining items. Mix well. Place in a large, greased loaf pan and bake at
400 degrees for half an hour/30 minutes.

Let cool for 10 minutes then turn loaf onto your most festive party
platter. Garnish with fresh parsley sprigs and cherry tomatoes. Serve with
your favorite sauce or gravy. CVC


Buckwheat Bake
Serves 4-6

1 teaspoon oil
4 oz (110 g) buckwheat or barley
4 oz (110 g) onions, peeled and finely diced
8 oz (225 g) mushrooms, wiped and chopped
1/4 pint (150 ml) red wine
1/4 pint (150 ml) stock
4 oz (110 g) walnuts
8 oz (225 g) spinach
2 teaspoons fresh rosemary or
1 teaspoon dried rosemary
2 teaspoons fresh sage or 1 teaspoon dried sage
1 egg replacer
salt and freshly ground black pepper
1 teaspoon oil

Pre-heat the oven to gas mark 5, 375F (190C). Heat the oil and fry the
buckwheat or barley for 2-3 minutes allowing it to brown slightly. Then
add the onions and continue cooking the mixture for a few minutes. Add the
mushrooms and cook for a further 5 minutes with the pan covered. Then pour
in the wine and stock and bring the mixture to the boil. Reduce the heat
and simmer for about 20 minutes in the case of buckwheat, or 50 minutes in
the case of barley, adding a little more stock if necessary. Meanwhile
grind the walnuts finely in a mouli or blender. Prepare the spinach by
washing it in several changes of water and cooking it in a heavy-bottomed
pan without any water for about 6 minutes. Drain off any excess liquid and
chop the spinach thoroughly. When the buckwheat or barley is cooked,
remove the pan from the heat and let the mixture cool slightly. Then stir
in the ground walnuts and chopped spinach, rosemary and sage. Mix in the
egg replacer and season the mixture well. Grease a 1 lb (450 g) loaf tin
with a teaspoon of oil and then press in the loaf mixture. Bake for 50-60
minutes until the top is a dark brown and feels firm to the touch. If
serving this loaf hot, let it stand for 10 minutes before turning it out
of the tin. Alternatively it can be eaten cold.

Sarah Brown' s Vegetarian Kitchen

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