Monday, June 21, 2010

Summer Recipe Week! Veggie Burger Recipe Updated

Since today is the "Official" First day of Summer I thought I would kick off this week with some new, easy, healthy recipes for a your summer BBQ's and picnics!
Monday: Better Veggie Burger
Tuesday: Lettuce Wraps and sauces
Wednesday: Potato Salad
Thursday: Pasta Salad/Baked Beans-I have not decided which one
Friday: Gluten Free Strawberry Shortcake 
*Change in schedule, my recipe needs tweeking* 6/24
Today we will revisit the veggie burger for a new and improved recipe 

New and Improved Veggie Burger

1 package of extra firm/firm tofu
1 medium onion sliced
1 basket of mushrooms sliced
1 cup cooked quinoa
1 cup rice flour
1 Tb yeast
1 Tb Braggs Amino Acid
1 Tb Mary-Ann's Herb Salt
dash of Mary-Ann's Seasoning Salt- if you don't have this use salt and pepper with dash of nutmeg
Preheat oven 450-500 degrees.
In a grill pan or saute pan cook onions and mushrooms with dash of Seasoning Salt. Cook until soft and browned. In the blender add tofu, onions and mushrooms. Blend but do not puree. You do not want big chunks. In a medium mixing bowl add tofu/mushroom/onion mixture with quinoa, Braggs, yeast, Herb Salt. Mix well. Then add rice flour until mixture is holding together well, about 1 cup. Line a baking sheet with parchment paper. Scoop out patties with 1/3 measuring cup and flatten into a patty. Bake for about 15 minutes on each side. We personally like them a little more done, a nice golden brown color on both sides.
Makes about 10-15 patties depending on how big you make them. My kids will easily eat three to four each.
So if you have any left over they will keep good in the fridge and are perfect for lunch the next day.

I usually serve them with grilled onions, fresh arugula, ketchup and if I have it Veganaise. We love Veganaise and often dip our fries in it yummy. It is a little on the expensive side so I do not buy it often.

Stick around for all of the great new recipes!

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