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Archive for the ‘sandwiches’ Category

Chickpea-and-Corn Patties

2 teaspoons olive oil, divided
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup chopped onion
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 cup fresh breadcrumbs
3 Tablespoons cornmeal, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cooking spray

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
2. Place onion mixture, chickpeas, breadcrumbs, 2 Tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until combined and chunky.
3. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 Tablespoon cornmeal.
4. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.

Yield: 4 servings

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Mrs. Bruce’s Vegetarian Patties

1 cup ground nuts (such as pecans – finely ground) (also called
pecan meal)
1 large onion, chopped
3 oz pkg cream cheese (or Velveeta)
1 cup cracker crumbs
1 cup toasted bread crumbs
7 eggs
1/2 teaspoon sage
1/2 teaspoon Accent
1/2 teaspoon salt

Mix all together and shape into patties. Brown in oil. Can eat them this way.

Or cover with 1 can cream of mushroom soup and 1 small can evaporated milk. Bake till it bubbles.

You can also use tomato soup or cream of celery soup.

These patties, without the soup on top, would be great sliders.

THIS IS DELICIOUS!!!!! And great served with mashed potatoes.

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Pecan Patties

1 cup pecans (or 1 cup pecan meal)
1 cup cold water
1 Tablespoon Braggs Liquid Aminos
1/2 teaspoon onion powder
dash garlic powder [more if you like it]
1 cup rolled oats
1 cup crumbled tofu
salt and pepper to taste

1. Whiz nuts til fine or use pecan meal.
2. Combine all ingredients in bowl. If too wet, add a little more oats. If too dry, add a few drops of water.
3. Drop 1/4 to ½ cup of mixture onto a sprayed skillet on medium heat til browned on both sides. Cover while cooking.
4. Serve on buns. Enjoy!

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LOL I used to contribute to an SDA forum many moons ago… debates galore!!!  One of the other contributors used to rave about her veggie burgers – and many others on the forum had actually had them and said they were the tastiest they had ever had… so finally I got up the gumption to ask what her recipe was.  And here it is, as she sent it to me, verbatim.  You’ll note one thing, nowhere in the recipe does she tell you to actually add the canned Vegeburger – but I’m assuming it’s going to be once you have mixed the spices, eggs and onions together, and before adding the peanut butter. 🙂  I’ve yet to try these, but am looking for alternatives to buying my favorite Boca Burger (flame broiled), as not only are they getting expensive, they’re also getting harder to find in our little town here…

~~O~~OO~~O~~

Bestest Vegeburgers ever (bar none)…

Ingedients

1 can of Worthington or Loma Linda Vegeburger   (Yes, Cedar ??? is also acceptable!)
1 large onion finely chopped
3-4 large Eggs
1/3 – 1/2 + Cup of Shillings Salad Supreme or Summer Savory***
1 tablespoon Sage
1 Teaspoon Garlic Powder
1 handfulls of Quick Quaker Oats
1/2+ Cup of peanut butter (I use nutty… but smooth is okay)
and lastly  1/3-1/2 cup of Wondra flour
pepper and salt to taste

(*** IF you cannot find the Shillings Salad Supreme or Summer Savory… THEN combine  more sage, oregano, marjoram, rosemary and garlic powder enough for that 1/3 cup…)

DIRECTIONS:

First…. to the beaten  eggs  ADD the chopped onions and all the spices.  Then  add the peanut butter and lastly add the flour.  Stir real good

let it sit and get acquainted for at least 15 minutes.

NEXT

Pour Olive Oil in a hot fry pan

Scoop out a large tablespoon or serving spoon of the mixture and place in the hot oil and press the blob into  the size that will fit your burger bun (it is usually about  1/3 inch thick by this time!)…  Make sure it is good and brown on the first side and turn over when the blob starts to shine…and  brown on the other side…

Now you are reeeeaaaady to serve on a toasted or grilled bun with your favorites like Mayo, Mustard, Katsup, slice of onion, lettuce, tomato.

On yum yum yum  Let me know when you are “serving up” cuz I am coming to YOUR HOUSE!!!

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I LOVE tuna salad, but boy is tuna getting expensive these days… and I can’t exactly serve tuna to vegetarians – and this recipe is definitely the next best thing!!!

~~O~~OO~~O~~

Mock Tuna Salad

1 large can garbanzo beans – drained & mashed (let some of it stay a bit chunky)
3 green onions, chopped or 1/4 c chopped red onion (or both if you like)
Mayonnaise
1 tsp. spiced mustard
2 Tbsp pickle relish
2 boiled eggs, chopped (of course, omit if vegan)

Mix all ingredients together.  Serve on toast, in pita bread, or on bed of lettuce.

~~O~~OO~~O~~

You will be surprised at how much this actually does taste like real tuna salad.  I know I was – and I served it to company and didn’t tell them what it was and they thought it was real tuna salad too. LOL

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