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BLACKYELLOWCYANMAGENTA
Veggie BurgersRecipes &
Requests
Delightful salad
would be worth
trying at home
VEGGIE BURGERS
WITH MELTING CHEESE
Serves 4
Slightly undercooked puy lentils replaced the
aduki beans. A teaspoon each dried basil and
dried parsley were used in place of the 1 teaspoon
mixed herbs. Finely chopped onion added texture.
A batch made with 1 tablespoon sunflower seeds
was good, but increasing the sunflower seeds to
3 tablespoons in the second batch produced a
tastier patty. Pictured below right.
ᔡ Ingredients:
1 (14-ounce) can aduki beans, drained
2 carrots, grated
1 small onion, grated
1 ounce mixed nuts
1½ cups fresh bread crumbs
1 teaspoon dried mixed herbs
1 tablespoon mushroom ketchup or
Worcestershire sauce
Salt and freshly ground black pepper
1 small egg, beaten
Sunflower or vegetable oil, for frying
4 burger buns
4 slices Swiss cheese
Tomato and lettuce for garnish
ᔡ Instructions:
Mash beans with tomato masher or fork.
Add carrots, onions, nuts, bread crumbs,
mixed herbs, mushroom ketchup and some
salt and pepper. Combine thoroughly. Mix
with just enough of the beaten egg to bind the
mixture together.
Shape into 4 burgers, place on
parchment-paper lined plate, and chill for 30
minutes. Heat enough oil to cover the base of
a large non-stick frying pan. Fry burgers over
a moderate heat for 6 to 7 minutes on each
side until golden.
This recipe is from “Vegetable Please: The More
Vegetables, Less Meat Cookbook,” By Carolyn
Humphries (DK, $25).
BY TERI WATSON
twatson@sacbee.com
Adear friend and I
enjoyed a delightful
lunch recently at Karen’s
Bakery in Folsom. One
of the offerings was a
phenomenal asparagus,
snap pea and broccoli
salad, perfectly dressed
with an Asian
vinaigrette. There were
whole garlic cloves in
the mix along with an
abundance of black
sesame seeds.
I was wondering if
anyone had this recipe.
— Melissa Caldwell,
Sacramento
• • •
ᔡ Harvest grain cakes:
My family loves the
International House of
Pancakes’ Harvest Grain
’N Nut pancakes.
I have not been able to
make anything like them
at home. Does anyone
have this recipe or one
similar? Thank you.
— Alfreda Christian,
Sacramento
Watson is a Sacramento
home economist who has
been a nutrition consultant
and cooking instructor for
nearly 20 years. She is a
member of the American
Association of Family and
Consumer Science. Write:
Teri Watson, Taste, The
Sacramento Bee, P.O. Box
15779, Sacramento 95852.
Fax: 916-556-5625. E-mail:
twatson@sacbee.com.
Include your full name,
phone number and city.
BY SHARON K. GHAG • sghag@modbee.com
T
hese veggie burgers draw their flavor from
vegetables, and that’s the way it should be.
The most foolproof here are the grilled
portabella mushrooms, so it’s no
wonder Robin Donovan serves them up in
“Campfire Cuisine.” They’re sturdy and
so easy to prepare. Spray the caps
with olive oil, shake on a little salt
and pepper, and grill. They’re ready
in about 15 minutes.
The rest of the recipes will
require stovetop cooking,
because the delicate patties
won’t fare well on the grill. Flip
them carefully, or they’re liable
to fall apart. While fragile in
structure, they’re big on flavor
and plenty accommodating when it
comes to swapping ingredients.
Make them with any vegetable or
beans on hand that can be mashed:
black, white or red beans, chickpeas,
lentils or potatoes. Swap the vegetables:
beets for carrots, or try parsnips, sweet
potatoes. Change up the binders: Use quick
cook oats, bread crumbs, unseasoned cornmeal
stuffing. Add some texture: Cooked brown rice, red
rice or quinoa are perfect standbys. Alter the spices
by using a prepackaged blend or adding in cumin or
coriander. Above all, enjoy.
Bee staff writer Sharon K. Ghag can be reached at
sghag@modbee.com or (209) 578-2340.
Patties are
delicate but
delicious
COOKING / NUTRITION
Taste Ask Amy/Puzzles/Games D2
Puzzles/Games D3
Patties are
delicate but
delicious
GRILLED PORTABELLA
BURGERS
Serves 4
ᔡ Ingredients:
4 large portabella mushrooms,
stems trimmed
Olive oil spray
Salt and pepper
4 hamburger buns, toasted
½ cup jarred roasted red bell
peppers
ᔡ Instructions:
Spray the mushrooms all over
with olive oil or cooking spray.
Season with salt and pepper to taste.
Grill over medium-high heat for 7 to
8 minutes per side, until tender.
Serve on toasted buns, topped with
roasted peppers and any other
desired garnishes.
This recipe is from “Campfire Cuisine:
Gourmet Recipes for the Great
Outdoors,” by Robin Donovan (Quirk
Books, $15.95).
Variations:
• Grill cup side down for 10 minutes,
then turn. Fill the cavities with slivers
of Comté or Gruyere cheese and a
heaping tablespoon crème fraîche and
grill for 10 more minutes. — from “The
Picnic Cookbook,” by Annie Bell (Kyle
Books, $19.95).
• Make a marinade with ¼ cup
extra-virgin olive oil, ¼ cup inexpensive
balsamic vinegar, ¼ cup soy sauce and
3 garlic cloves. Place the marinade
ingredients and 4 mushroom caps in a
zipper-top bag for at least 30 minutes
or up to 2 hours before grilling. —
From “100 Grilling Recipes You Can’t
Live Without,” by Cheryl and Bill
Jamison (The Harvard Common Press,
$16.95).
Mailbox
SHARON K. GHAG/sghag@modbee.com
Whole portabella mushrooms only require a quick grilling. Below are a sautéed
mushroom burger, bean burger and a patty made with lentils that even kids will love.
MUSHROOM BURGERS
Serves 4
The patty is pictured below on a rice cake.
ᔡ Ingredients:
º cup water
ª cup cooked red or brown rice or quinoa
1 pound portabella mushrooms, stems
discarded
1 cup finely chopped onion
1 cup finely chopped red bell pepper
3 tablespoon unsalted butter
2 garlic cloves, finely chopped
¾ teaspoon salt and ½ teaspoon pepper
3 tablespoons chopped fresh flat-leaf
parsley
1 teaspoon soy sauce
½ cups fine dry bread crumbs
1 large egg, slightly beaten
¼ cup olive oil
ᔡ Instructions:
Break one-third of mushrooms into a food
processor and pulse until finely chopped,
then transfer to a bowl. Repeat with the
remaining two batches.
Cook onion and bell pepper in the butter
in a 12-inch heavy skillet over medium heat,
stirring occasionally until softened, about
5 minutes. Add the chopped mushrooms, the
garlic, ¾ teaspoon salt, and ½ teaspoon
pepper and cook over medium-high heat,
stirring occasionally until any liquid the
mushrooms give off is evaporated and the
mushrooms begin to brown, 8 to 10 minutes.
Transfer mixture to a large bowl and stir in
the rice, parsley, soy sauce and ½ cup bread
crumbs. Cool 10 minutes. Stir in egg. Form
patties and chill 1 hour.
Heat oil in a 12-inch heavy skillet over
medium-high heat. Fry patties until deep
golden brown, turning over once, about
4 minutes total or until cooked through.
This recipe is adapted from “The Epicurious
Cookbook,” by Tanya Steel and the editors of
Epicurious.com (Clarkson Potter, $27.99).
VEGAN BURGERS
Serves 4
ᔡ Ingredients:
2 cups cooked or canned black, white or
red beans, chickpeas, or lentils, drained,
liquid reserved
1 small onion, chopped
1 tablespoon garlic, chopped
½ cup rolled oats
4 carrots, peeled and grated (1½ cups)
¼ cup chopped fresh parsley or cilantro
1 tablespoon chili powder or other spice mix
1 teaspoon salt, black pepper to taste
¼ cup olive oil
8 slices whole wheat toast or buns
4 lettuce leaves, tomato, half red onion,
4 tablespoons mustard
ᔡ Instructions:
Combine beans, onion, garlic, oats, carrots,
parsley, chili powder, salt and pepper in a
food processor. Pulse until combined but not
puréed. If the mixture does not hold together,
add reserved bean liquid a tablespoon at a
time until it does. Let the mixture rest for a
few minutes before shaping burgers.
Shape into patties 1 inch thick. Cover and
refrigerate for several hours. Film the bottom
of a large nonstick or cast-iron skillet with the
oil and turn the heat to medium. Cook patties
in the hot skillet, 3 to 5 minutes per side.
This recipe is from “VB6: Eat Vegan Before 6:00 to
Lose Weight and Restore Your Health … for
Good,” by Mark Bittman (Clarkson Potter, $26).
ᔡ Per serving: 530 calories; 14 grams protein;
74 grams carbohydrates; 22 grams fat; 1,043
milligrams sodium; 12 grams fiber; 9 grams
sugar.
KIFFLES
Prep time: 20 minutes
Cook time: 10 minutes
per batch
Chill time for dough:
overnight
Makes about 4 dozen
Rebecca Rogers of
Bloomington, Ind., visits a
resident at a nursing home
where they enjoy talking
about cooking and baking.
Her friend used to make a
cookie called kiffles. Rogers
wanted to get a recipe for
kiffles so she could make
them for her.
Today’s Mailbox recipes
come from Diane Bozarth of
Modesto.
ᔡ Ingredients:
• Pastry
½ pound butter,
softened
½ pound cream cheese,
softened
2 cups all-purpose flour
Powdered sugar
• Filling
1 pound ground
walnuts
1½ cups sugar
1 teaspoon cinnamon
Juice of one lemon
ᔡ Instructions:
Cream butter and
cream cheese until
well-combined. Add flour
and mix until smooth.
Chill overnight. Roll in
powdered sugar and cut
into 2-inch squares.
Mix walnuts, sugar,
cinnamon and lemon
juice until combined. Fill
each square with
½ teaspoon of filling. Roll
up and bake at 375
degrees, 8 to 10 minutes
or until lightly brown.
When cool, sprinkle with
powdered sugar.
ᔡ Per cookie: 113 calories;
2 grams protein; 8 grams
carbohydrates; 8 grams
fat (4 saturated,
2 monounsaturated,
2 polyunsaturated);
15 milligrams
cholesterol; 16
milligrams sodium; 0
grams fiber; 67 percent
calories from fat.
Wednesday, May 15, 2013 | The Modesto Bee | modbee.com D1