Spicy Vegan Burger with Buffalo Flavour

Ingredients

2 Tbsp oil
2 cups onions, sliced
1 Tbsp fresh garlic, minced
1 vegan chicken-flavoured bouillon cube, crumbled
1 Tbsp lemon juice
1 1/4 tsp salt
1 Tbsp garlic salt or powder
1 tsp black pepper
2 cups cooked rice
1/2 cup whole wheat flour
1/2 cup oats
1/2 pack firm tofu, crumbled into small pieces

Toppings

8-10 burger buns
1/2 cup celery, sliced
8-10 leaves lettuce
1 tomato, sliced
1/4 cup red onion, thinly sliced
hot sauce, to taste

Method

1. In a large pot, combine oil, onions, garlic, bouillon, lemon juice, salt, garlic salt/powder, and black pepper and sauté over medium heat for 20-30 minutes, until onion mixture is cooked and golden. Remove from heat.
2. Mix in cooked rice, stirring well. Rice should be free of clumps and well combined.
3. In a separate bowl, mix together flour, oats, and tofu. Mix all ingredients together. Remove 1 cup of mixture and process in a food processor until smooth.
4. Return processed mixture to large batch and combine well. Shape mixture into patties.
5. Preheat oven to 390°F.
6. For more texture, patties can be coated in breading of your choice.
7. Bake for 20 minutes, then flip patties. Bake for another 10-15 minutes.
8. Grill or toast burger buns.
9. Layer on sliced celery, lettuce, tomato, and red onion.
10. Baste the patty in your favourite hot sauce. Add patty to bun.

Makes 8 to 10 burgers.

Source: ciao!

Baked Eggs with Tomato on Toasted Muffins

Ingredients

2 cans (19 oz) stewed tomatoes, well drained
1 Tbsp chopped fresh basil
8 eggs
1 cup Mozzarella cheese, shredded
4 whole-grain English muffins, split, toasted
chopped fresh parsley

Method

1. Combine tomatoes and basil in a lightly greased 13- x 9-inch baking dish.
2. Form 8 wells in the tomato mixture. Crack an egg into each well.
3. Bake at 350°F for 20-25 minutes or until eggs are set.
4. Sprinkle with cheese. Continue baking 5 more minutes or until cheese is melted.
5. Place egg and tomato over muffin halves. Sprinkle with parsley before serving.

Makes 8 servings.

Source: What’s Cooking magazine

Baked Cauliflower and Frittatas

Ingredients

1 medium-sized cauliflower
salt
1 slice lemon
1 slice bread
6 eggs
5 slices Emmenthal cheese
grated Parmesan cheese
1/2 cup butter or margarine, melted

Method

1. Remove the large outer leaves of the cauliflower and trim the stalk. Wash thoroughly. Cook in boiling salted water together with the lemon and bread (to eliminate the cooking smell) until al dente (about 15 minutes) and drain.
2. Meanwhile, prepare 3 frittatas (flat, Italian-style omelets, cooked on both sides), each using 2 eggs and about 6 inches in diameter, according to the size of the cauliflower. Arrange the 3 frittatas on an ovenproof serving platter one on top of the other, with 2-1/2 slices of Emmenthal between the first and second frittata and between the second and third.
3. Place the cauliflower on top, sprinkle with grated Parmesan. Pour the butter or margarine over and put in a hot oven (425ºF) for about 10 minutes to gratine.

Makes 4 servings.

Source: The Cook’s Book

Soft-boiled Eggs with Prosciutto-wrapped and Cheese-crusted Toast

Ingredients

4 eggs
4 slices Texas toast
8 slices prosciutto
1/4 cup freshly grated Parmesan

Method

1. Lightly toast 4 slices bread. Cut each slice in 4 strips (making 16 strips total). Wrap each strip with 1/2 slice prosciutto, lay on baking sheet. Repeat with remaining strips of toast.
2. Divide Parmesan among prosciutto-wrapped toast strips, sprinkling over each one.
3. Soft boil eggs. At the same time, preheat broiler.
4. Place baking sheet with prepared toast strips under the broiler and heat until Parmesan melts and prosciutto crisps on the edges.
5. To serve, cut the top off each egg and place in an egg cup. Serve with 4 prosciutto and Parmesan-crusted toast strips per person.

Makes 4 servings.

Source: ANNA magazine

Grilled Turkey Burgers with Smoky Berry Sauce and Goat Cheese

Ingredients

1 tsp grapeseed oil
1 shallot, chopped
2 garlic cloves, minced and divided
1-1/2 cups raspberries
2 tsp fresh thyme
1 tsp minced chipotle chili canned in adobo sauce
1 Tbsp fresh lemon juice
1-1/2 Tbsp chia seeds
1 lb organic ground turkey
1 carrot, shredded
1/3 cup finely chopped oil-packed sun-dried tomatoes
2 oz soft goat cheese, crumbled
1/4 tsp salt
1/4 tsp black pepper
4 whole grain buns (optional)
2 cups spinach

Method

1. Heat oil in medium saucepan over medium heat. Add shallot and half of the minced garlic. Heat for 1 minute.
2. Add raspberries, thyme, chipotle chili, lemon juice and pinch of salt to saucepan. Simmer until raspberries break down, about 5 minutes.
3. Stir in chia seeds and heat for 1 minute more. Set aside to cool and thicken. Reheat if needed before serving on burgers.
4. Preheat grill on high heat for 10 minutes, and then lower to medium for cooking.
5. In large bowl, gently mix together turkey, carrot, sun-dried tomatoes, goat cheese, remaining minced garlic, salt and pepper. Form into 4 equal-sized patties. Place burgers on grill and cook for 5 to 6 minutes per side, or until an internal temperature of 165ºF (74ºC) is reached in each burger.
6. Remove burgers from grill and place bun halves, if using, on grill, heat just until toasted.
7. Serve burgers on buns topped with Raspberry-chipotle Sauce and spinach.
8. If not using buns, place spinach on plate and then nestle burgers on greens and spread sauce on patties.

Makes 4 servings.

Source: Sage magazine