Nutty Veggie Combo Recipes

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NUTTY VEGGIE COMBO



Nutty Veggie Combo image

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

2 tablespoons butter or margarine, melted
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 cup fresh small cauliflower florets
8 fresh Brussels sprouts, cut in half
8 baby yellow pattypan squash
1/2 cup walnut halves

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



Cheryl's Veggie-Nut Patties image

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

⅔ cup 1/2-inch butternut squash cubes
½ cup chopped cauliflower
½ cup chopped broccoli
½ cup raw walnuts
¼ cup raw almonds
¼ cup raw sunflower seed kernels
½ teaspoon salt
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 tablespoon vegetable oil

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



Nutty Veggie Bean Burgers image

Provided by My Food and Family

Categories     Recipes

Time 10h

Number Of Ingredients 21

1 cup dry black beans
1 cup dry kidney beans
1 cup dry garbanzo beans
2 jalapeno peppers
4 cloves garlic
1 yellow onion
1 carrot
2 celery stalks
1 handful parsley
1 zucchini
1/4 cup each: unsalted
Brazil nuts
Cashews
Walnuts
Sunflower seeds
1 cup cooked brown & wild rice
1 cup panko bread crumbs
2 eggs
2 Tbsp vegetable oil
Salt & pepper
2 Tbsp oil for frying

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



Garden Vegetable Combo image

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

4 small zucchini, sliced
1 small onion, chopped
1 medium green pepper, chopped
2 tablespoons butter or 2 tablespoons margarine, melted
1 1/2 cups fresh corn
1 large tomatoes, coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

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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