Grilled Portobello Burger

Ingredients

4 portobello mushroom caps (4 to 5 inches in diameter), gills removed
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
4 ounces feta cheese, crumbled (1 cup)
1/2 cup jarred roasted red peppers, patted dry and chopped
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/2 cup mayonnaise
1/2 cup chopped fresh basil
4 (1/2 inch-thick) slices red onion
4 kaiser rolls, split and toasted
1 ounce (1 cup) baby arugula

Method

  1. Cut 1/16 inch-deep slits on top of mushroom caps, spaced 1/2 inch apart, in crosshatch pattern. Combine mushrooms, oil, vinegar, garlic, salt, and pepper in 1 gallon zipper-lock bag, seal bag, and turn to coat. Let sit for at least 30 minutes or up to 1 hour.
  2. Combine feta, red peppers, and sun-dried tomatoes in bowl. Whisk mayonnaise and basil together in separate bowl. Push 1 toothpick horizontally through each onion slice to keep rings intact while grilling.
  3. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  4. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
  5. Clean and oil cooking grate. Remove mushrooms from marinade, and brush onions all over with remaining mushroom marinade. Place onions and mushrooms, gill side up, on grill. Cook (covered if using gas) until mushrooms have released their liquid and are charred on first side, 4 to 6 minutes. Flip mushrooms and onions and continue to cook (covered if using gas) until mushrooms are charred on second side, 3 to 5 minutes.
  6. Transfer onions to platter and discard toothpicks. Transfer mushrooms to platter, gill side up, and divide feta mixture evenly among caps, packing down mixture. Return mushrooms to grill, feta side up, and cook, covered, until heated through, about 3 minutes.
  7. Return mushrooms to platter and tent with aluminum foil. Spread basil mayonnaise evenly over roll bottoms and top each with 1 mushroom and 1 onion slice. Divide arugula evenly among burgers, then cap with roll tops. Serve.

Makes 4 servings.

Source: America’s Test Kitchen

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Artichokes with Beans and Almonds

Ingredients

2 cups shelled broad (fava) beans
4 large globe artichokes
1/2 cup olive oil
juice of 1 lemon
2 tsp sugar
3/4 cup blanched almonds
1 small bunch of fresh dill, chopped
2 tomatoes, skinned, seeded and diced
sea salt

Method

  1. Put the beans in a pan of water and bring to the boil. Lower the heat, then simmer for 10-15 minutes or until tender. Drain and refresh under cold running water, then peel off the skins.
  2. Prepare the artichokes. Cut off the stalks and pull off all the leaves. Dig out the hairy choke from the middle using a teaspoon, then cut away any hard bits with a small sharp knife and trim into a neat cup shape. Rub the cup-shaped bases – called bottoms -with a mixture of lemon juice and salt to prevent them from discolouring.
  3. Place the prepared artichokes in a large, heavy pan. Mix together the olive oil, lemon juice and 1/4 cup water and pour the mixture over the artichokes.
  4. Cover the pan with a tight-fitting lid and bring to a simmer. Cook the artichokes in the lemon juice and olive oil mixture gently for about 20 minutes.
  5. Add the sugar, prepared broad beans and blanched almonds to the pan. Cover again with the lid and continue to simmer gently for a further 10 minutes, or until the artichokes are tender.
  6. Toss half the chopped dill into the pan and season with sea salt. Mix all the ingredients together, then turn off the heat. Leave the artichokes to cool in the pan.
  7. Lift the artichokes out of the pan and place them hollow-side up in a large serving dish. Mix the diced tomatoes with the beans and almonds in the pan.
  8. Spoon the bean and vegetable mixture into the middle of the artichokes and all around them. Garnish with the remaining dill. Leave to cool to room temperature, then serve.

Cook’s Tip

Fresh globe artichokes should be treated the same as a bunch of fresh flowers. As soon as you get them home, place them in a jug (pitcher) of water until you are ready to use them.

Makes 4 servings.

Source: Vegan Cooking

The Ultimate Vegan Burger

Ingredients

14 oz can of pinto or romano beans, rinsed and drained
1 cup cooked brown rice
1 cup very finely diced broccoli stalks and leaves, cooked and drained
1 cup grated carrots or finely chopped carrot peelings
1/2 sweet onion. peeled and finely minced
2 tsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp flaked garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup gluten-free panko bread crumbs
1 Tbsp extra-virgin olive oil
6 large leafy lettuce leaves
6 sliced and toasted brioche buns, or gluten-free equivalent (optional)

Method

  1. In large bowl, place rinsed and drained canned beans. With potato masher, mash beans until creamy but still a little chunky.
  2. Add remaining ingredients, except for bread crumbs, oil, and buns.
  3. Using your hands, work mixture together until fully blended.
  4. Shape mixture into 6 equal-sized patties about 1/2 in thick.
  5. In medium-sized bowl, place bread crumbs and press each burger into crumbs until lightly coated.
  6. In frying pan, heat oil over medium heat. Add as many burgers to pan as you can, making sure not to crowd them. Cook over medium heat for 3 to 4 minutes per side, being careful as you flip them. Remove and repeat with remaining burgers.
  7. Assemble burgers on lettuce-lined, toasted brioche buns and serve with toppings of your choice.

Makes 6 servings.

Source: Alive magazine

Prime Rib Chili

Ingredients

2 lb prime rib steak, cut into 1/2-inch cubes
1/4 tsp Kosher salt
1/8 tsp freshly ground black pepper
1/4 cup olive oil
1 large red onion, finely diced
4 cloves garlic, finely chopped
2 Anaheim chilies, seeded and diced
2 to 4 tbsp Mexican Spice Blend
5 cups low-sodium chicken broth
1 (14.5 oz) can chopped tomatoes
2 cups assorted canned beans, drained and rinsed
2 tbsp fresh lime juice
2 cups Monterey Jack cheese, shredded

Method

  1. Sprinkle steak with salt and pepper. Cook, in batches, in hot oil in a large Dutch oven over high heat, stirring occasionally, 4 minutes or until browned on all sides. Transfer to a bowl, reserving drippings in Dutch oven.
  2. Reduce heat to medium. Add onion to hot drippings, and cook, stirring often, 5 minutes.
  3. Add garlic, and cook 2 minutes.
  4. Stir in chilies and Mexican Spice Blend, and cook, stirring often, 2 minutes.
  5. Return steak to Dutch oven. Add broth and tomatoes.
  6. Bring to a simmer. Cover, reduce heat to medium, and simmer, stirring occasionally, 45 minutes.
  7. Stir in beans, and cook 15 minutes.
  8. Remove from heat, and stir in lime juice. Serve with cheese.

Makes 4 servings.

Source: Cooking in Everyday English

Basmati Rice with Beans in Chili Tomato Sauce

Ingredients

2 cups basmati rice
2 tbsp olive oil
1 large onion, chopped
1 garlic clove, crushed
1 tbsp hot chili powder
l tbsp plain flour
1 tbsp tomato puree
1 (14 oz) can chopped tomatoes
1 (14 oz) can red kidney beans, rinsed and drained
2/3 cup hot vegetable stock
salt and freshly ground black pepper
chopped fresh parsley, to garnish

Method

  1. Wash the rice several times under cold running water. Drain and cook in a pan of simmering water for 10-12 minutes, until tender. Drain and keep warm.
  2. Heat the oil in a frying pan. Add the onion and garlic and cook for 2 minutes.
  3. Stir the chili powder and flour into the onion and garlic mixture. Cook gently for 2 minutes, stirring frequently.
  4. Stir in the tomato puree and chopped tomatoes. Add the kidney beans and hot vegetable stock. Cover and cook gently for 12 minutes, stirring occasionally.
  5. Season the chili sauce with salt and freshly ground black pepper.
  6. Drain the rice and serve at once, with the beans and sauce, sprinkled with a little chopped fresh parsley.

Makes 4 servings.

Source: Essential Vegetarian