'MEAT'S TOO EXPENSIVE!' VEGETARIAN BURGERS
Veggie burgers with a kick! My husband and I are not vegetarians at all, but we're trying to cut down on the amount of chicken and meat we eat because it's so expensive. Lentils do the job here: super cheap, super easy, super tasty! Serve on big buns with tomato slices, onion, ketchup, and avocado instead of mayo!
Provided by MMEIST99
Categories Vegetarian Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Pour enough water into a pot that will cover lentils and wheat germ; bring to a boil. Add lentils and wheat germ, reduce heat, and simmer until lentils are tender, adding more water if needed, 20 to 25 minutes. Remove pot from heat and cool slightly; mash lentil mixture until thick and lumpy.
- Transfer mashed lentil mixture to a bowl. Mix onion, green bell pepper, mozzarella cheese, egg, green chile pepper, garlic, salt, and pepper into lentil mixture until thoroughly mixed; shape into 8 patties.
- Heat about 2 tablespoons vegetable oil in a large skillet over high heat. Lower heat to medium-high and cook 4 patties in the hot oil until golden brown, about 3 minutes per side. Repeat with remaining oil and patties.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 19.8 g, Cholesterol 25.5 mg, Fat 9 g, Fiber 8.6 g, Protein 9.7 g, SaturatedFat 1.8 g, Sodium 34.6 mg, Sugar 1.2 g
VEGGIE BURGERS
Burgers that taste like hamburgers, but without meat! You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. If you prefer, you may use a 1.4 ounce packet of brown broth in place of the soy sauce.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
- Preheat the grill for high heat.
- Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
- Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 31.9 g, Cholesterol 27 mg, Fat 4.3 g, Fiber 3.1 g, Protein 6.9 g, SaturatedFat 1.3 g, Sodium 157.6 mg, Sugar 2 g
ZUCCHINI BURGERS
With just-picked-from-the-garden-zucchini, your kids won't even know these burgers are meatless. -Kimberly Danek Pinkson, San Anselmo, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in chopped egg whites., Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed., Serve on buns with lettuce, tomato and onion.
Nutrition Facts : Calories 314 calories, Fat 12g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 467mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
ZUCCHINI WHEAT GERM BURGERS
Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny" with recipes by Naidre Miller. This book is geared towards new cooks or non-cooks.
Provided by KateL
Categories Lunch/Snacks
Time 17m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, beat the eggs.
- Stir in wheat germ, cheese, mushrooms, onion, thyme, rosemary and zucchini. Add salt and pepper to taste.
- Shape into 4 patties, 3/4-inch thick.
- In a nonstick saute pan, heat the oil, place in patties, and cook until golden, about 4 minutes.
- Flip, and cook other side until golden, too, about 3 minutes more.
- Serve with buns and your favorite fixings. Sean Donnellson recommends roasted red peppers. Olive tapenade is another possibility.
Nutrition Facts : Calories 329.3, Fat 14.2, SaturatedFat 4.8, Cholesterol 118.3, Sodium 324.4, Carbohydrate 35.3, Fiber 4.5, Sugar 4.2, Protein 16.5
ZUCCHINI WHEAT GERM SNACKERS
A good way to use up the extra zucchini in the fall months. This is from a WalMart staff cook book. A healthy cookie.
Provided by Dorel
Categories Drop Cookies
Time 29m
Yield 36-48 .cookies
Number Of Ingredients 14
Steps:
- Cream margarine and add sugar.
- Beat in egg and lemon peel.
- Add dry ingredients alternately with milk.
- Add zucchini and raisins.
- Drop by spoonfull onto greased cookie sheet (if using non stick pans omit grease).
- Bake at 375 degreesF for about 14 minutes.
Nutrition Facts : Calories 106.3, Fat 4.5, SaturatedFat 0.9, Cholesterol 6.6, Sodium 99.7, Carbohydrate 15.1, Fiber 0.8, Sugar 7.2, Protein 1.9
WHEAT GERM ZUCCHINI BREAD
This is the best zucchini bread I've ever made or eaten for that matter. Given to me by a friend years ago. I've lost contact with her now, but not her zucchini bread. Fond memories, both.
Provided by Mary Leverington
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Grease and flour 2 bread pans.
- Tap out excess.
- Preheat oven to 350 degrees F.
- Sift flour, salt, baking powder and baking soda together into a small bowl.
- Stir in wheat germ.
- Beat eggs until very frothy.
- Add oil, maple flavoring and both sugars and beat until very light and sugar is more or less dissolved.
- This takes awhile.
- You'll need an electric mixer.
- With mixer on low speed, gradually add the dry ingredients.
- Dust nuts lightly with flour.
- Add them along with the zucchini and blend gently into the batter with a rubber spatula.
- Pour into prepared pans.
- (I like the pyrex glass ones best for quick breads.) Sprinkle with sesame seeds.
- Bake for about 1 hour until top of the bread springs back when lightly touched.
- Cool on wire rack for about a half hour.
- When ready to remove from pans, slide a knife gently around the edges of the pans to loosen bread.
- Easy does it.
- Slide the bread out and allow to cool completely on the bread board.
- Cover loosely with a light towel or piece of plastic wrap to keep from drying out.
ZUCCHINI WHEAT GERM COOKIES
Since I have an abundance of zucchini in my garden I experiment around and try different recipes that use zucchini. I tried these lately and these are good. In case you are wondering sucanat is unrefined sugar.
Provided by Kaykwilts
Categories Dessert
Time 30m
Yield 3 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Lightly grease cookie sheet. Mix sucanat, butter, milk, vanilla and egg in large bowl. Stir in flour, wheat germ, baking powder, cinnamon, salt and nutmeg. Fold in zucchini raisins, and nuts.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 12 - 15 minutes or until light brown.
Nutrition Facts : Calories 999.4, Fat 61.2, SaturatedFat 32.8, Cholesterol 201.1, Sodium 846.3, Carbohydrate 96.5, Fiber 17.4, Sugar 9.1, Protein 27.3
ZUCCHINI BURGERS (NO, NOT VEGETARIAN)
Make and share this Zucchini Burgers (no, not vegetarian) recipe from Food.com.
Provided by Izzy Knight
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix first six ingredients together, add salt and pepper to taste, and form four patties.
- Grill until desired doneness is reached, placing one slice of cheese on each burger when they are turned.
- Serve with desired garnishes.
Nutrition Facts : Calories 350.3, Fat 13.9, SaturatedFat 5.2, Cholesterol 73.7, Sodium 289.7, Carbohydrate 26.7, Fiber 2.4, Sugar 6.2, Protein 28.5
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