August 19th, 2009 yum Posted in Dairy Free, JM friendly, Sweet Potato, Vegetarian, Veggie Burger, beans 14 Comments »
In the last year or so I’ve come to appreciate sweet potatoes more and more. Not only are they easy to prepare and as versatile as the potato, but they are good for you, with lots of vitamins and antioxidant qualities. I’ve made them many different ways- in a spicy chipotle pepper infused mash, as sweet potato fries, and roasted in the oven. However, recently I got the idea that they would make a tasty vegetarian burger, combined with black beans and spices. This simple burger was the result. They are more delicate than purchased veggie burger, but also more addictive- you can’t eat just one! So, the next time you have a sweet potato calling your name in the pantry, why not make this easy gluten-free veggie burger recipe?
Sweet Potato Black Bean Vegetarian Burger Recipe
1/2 or 1 tbsp olive oil
1/2 onion, diced
2 tsp. cumin seeds
1/2 sweet potato, cooked, skin removed
1/2 can black beans
1 tbsp. cilantro chutney
1 tbsp. tomato paste
smoked paprika or chipotle pepper
2 tbsp. Brown rice flour
1/2 or 1 tbsp. olive oil
Saute onion in oil in nonstick pan and add cumin seeds. As onion becomes translucent, add black beans and sweet potato and mash together, sauteeing and letting the flavors marry. Add cilantro chutney (or fresh cilantro, ground or diced) and combine thoroughly. Add tomato paste and mix throughout. Season to taste. Remove from heat and add whisked egg, folding in and then sprinkling in brown rice flour, folding it in evenly. Clean pan and heat olive oil on medium. Create “burgers” with a large spoon and gently lower onto heated pan with oil. Press with spoon gently to flatten burger a bit more and pan fry until it is golden brown and firm on the bottom. Carefully turn the burger and fry the other side.
June 23rd, 2009 yum Posted in Bread, Hide your Veggies, Mushrooms, Protein, Soy Free, Vegetarian, beans, cheese 6 Comments »
As a gluten-free vegetarian who also happens to be pregnant, I have definitely been interested in getting more protein in my diet lately. You’ve probably seen some of the gluten-free tofu scrambles I’ve been enjoying for breakfast and lunch. But, even though I’ve been posting a lot of tofu recipes, I’ve been getting my protein from eggs, nuts, and beans as well. One of the more fun recipes I tried lately with beans channeled that old vegetarian favorite, the bean-nut loaf, in a modern way. I happened to use leftover bread from a gluten-free bakery. However, one secret to gluten-free food is that for recipes like this where you only need a bread texture but the flavor is not important, you can use ANY toasted gluten-free bread, even the mediocre processed stuff that is otherwise unpalatable. Red lentils are one of my favorites anyway, and combined with real parmesan, gluten-free bread crumbs, and veggies they resulted in a delightful and savory vegetarian “meatloaf” that both the DH and I thoroughly enjoyed. I highly recommend it for a stick-to-your-ribs dinner… and it is also great as leftovers.
Gluten Free Red Lentil Un-meatloaf Recipe
1 cup red lentils
2 cups your favorite gluten-free vegetarian broth (I used Edward and Sons Not-beef)
1 bay leaf
1 tbsp. butter or margarine
2 tbsp. gluten-free bread crumbs (food processed gluten free bread)
1/8 cup pecans, broken into medium sized pieces
2 cups grated hard parmesan cheese (use food processor)
1 small onion, chopped (scant)
3/4 cup crimini mushrooms, chopped
1 1/2 cup gluten-free bread crumbs (just toss your favorite gluten-free bread in food processor)
2 tbsp. chopped fresh parsley
1 tbsp. lemon juice
2 beaten eggs
salt and pepper
Bring red lentils, broth and bay leaf to boil in a saucepan and then lower heat, covering. simmer for 15-20 minutes or until all liquid soaks in. Remove bay leaf.
Preheat oven to 375F.
Prepare 2 lb. bread pan by lining with parchment paper or aluminum foil and grease with butter or margarine. Sprinkle bottom of pan with 2 tbsp. gluten-free bread crumbs and some of the pecan pieces.
In a large bowl, mix together the red lentils, parmesan cheese, onion, crimini mushrooms, 1 1/2 cup gluten-free bread crumbs, and parsley. Add the eggs and lemon juice and stir together. Season generously with salt and pepper.
Carefully spoon into prepared bread pan. Use remaining pecan pieces to attractively decorate the top of the lentil loaf.
Bake lentil loaf for an hour or until it has a golden brown and firm exterior. Slices will be more firm as it cools, but it tastes great hot out of the oven.
We served it with mashed potatoes and arugula, or brown rice pasta in a nutritional yeast sauce. Delish!
Any gluten-free bread (even one you don’t care for) will work in this recipe, as long as it isn’t sweet. You could also try gluten-free waffle crumbs if they are plain or savory (buckwheat). I ground up cheese and bread in my food processor using the cheese grater hole attachment- worked very well.