NUTTY VEGGIE COMBO
Looking for a tasty way to eat more veggies? Try this sizzling squash, sprouts and cauliflower grill.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In small bowl, mix butter, parsley and salt. Place vegetables in grill basket (grill "wok").
- Place grill basket on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing vegetables with butter mixture 2 or 3 times, until crisp-tender.
Nutrition Facts : Calories 145, Carbohydrate 8 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 135 mg
CHERYL'S VEGGIE-NUT PATTIES
Vegan, gluten-free, and paleo-friendly veggie burger patties with a nutty taste. I came up with this recipe when I had a hard time finding any recipes for veggie burgers or patties that were grain-free and bean-free, and which actually contained vegetables. Both my husband and I love it. He had his on a burger bun with lettuce, avocado, and tomato.
Provided by CS22
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
- Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
- Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated.
- Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand.
- Divide mixture into 4 equal portions and shape into patties.
- Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 9.9 g, Fat 22.4 g, Fiber 3.9 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 300.6 mg, Sugar 2.1 g
NUTTY VEGGIE BEAN BURGERS
Steps:
- Wash & soak bean combo overnight, cook as directed, strain when tender.
- Rough chop next 7 veggies and pulse in food processer, remove to large bowl. Pulse nut combo roughly leaving some chunks. Add to veggies. Lightly pulse bean combo, leaving chunks and add to bowl. Mix in rice, panko crumbs, eggs, vegetable oil, salt and pepper to taste.
- Form into patties and fry in heavy pan with small amount of olive oil/vegetable oil for about 6 minutes per side. Put on a bun with all your favorite trimmings and enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GARDEN VEGETABLE COMBO
Make and share this Garden Vegetable Combo recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute first 3 ingredients in butter in a skillet.
- Cover, reduce heat to medium, and cook 3 minutes.
- Stir in corn and tomato; cover and cook an additional 5 minutes or until vegetables are crisp-tender.
- Add salt and pepper, tossing gently.
- Sprinkle with cheese, and serve immediately.
Nutrition Facts : Calories 170.3, Fat 10.8, SaturatedFat 6.5, Cholesterol 29.9, Sodium 548, Carbohydrate 13.6, Fiber 2.8, Sugar 4.5, Protein 7.5
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