Buckwheat Veggie Burgers

Buckwheat Veggie Burgers

3 cups buckwheat groats
1 can chicken (or vegetable) broth
1 can chickpeas
1 onion, chopped
1 bag broccoli slaw mix
1 small zucchini, chopped
1/2 to 1 cup cornmeal

Cook the buckwheat groats in the chicken broth until soft. (It doesn't take long).

Pulse the chickpeas in the food processor and put in a large bowl. Add the onion, broccoli slaw, and zucchini and mix. Add the cooked buckwheat and mix well. (Best done with your hands.) You can also add some salt, pepper, or crushed red pepper if you like.

Add 1/2 cup cornmeal and keep mixing. Add more cornmeal until the mixture sticks together like ground beef.

Shape into patties and cook or freeze. I cook mine on a George Foreman grill, and it takes about 15 minutes. It will be a bit crispy on the outside. If it isn't a little crispy outside, it's probably pretty mushy inside.

Judith
(8/6/11)

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Egg Substitutes

Egg Substitutes

According to The Kitchen Companion by Polly Clingerman, in baking substitute 2 tablespoons of applesauce or pureed prunes.

I've used 1 tablespoon of soy flour and 2 tablespoons of water for each egg in baking, especially when I was using the bread maker a lot. I think I found that substitute in The Tightwad Gazette (vol. 1), but I can't find my copy of that one right now.

Sally
(11/30/08)

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In a list of "substitutions" I've had for many years it states that 1/2 tsp baking powder equals 1 whole egg...I don't know how this would work with pecan pie but I found the following list online by googling "egg substitution".

Patrice in So.Cal.

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What is a good substitute for eggs?

2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg

1 banana = 1 egg in cakes
1 tbsp milled flax seed and 3 tbsp water = 1 egg

Light, fluffy cakes!
(11/9/08)

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Yes, I have "egg substitute," which is really just a combination of baking powder and cream of tartar. You use one tablespoon of that and two of water to equal one egg. This works very well with most quick breads, cakes and muffins. I suspect that something like a pecan pie is just not achievable with any of the egg substitutes. I had high hopes for Knox gelatin, but the Knox people said it wouldn't work.

Suzanne
(11/9/08)

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Make Your Own Tofu

Make Your Own Tofu

You might want to make your own !

It's not hard to do. I live a bit out from a major town so I store dried organic soy beans. It only takes 2 cups of soybeans, 2 tsp. of Epsom salts (magnesium sulphate.)

Soak the 2 cups over night or no less than 12 hours in 5 cups of cold water. Drain and rinse.

Into a blender, place 1 cup of the beans and 2 cups of water. Process the beans at high speed, (covered) until the mixture is velvet smooth. keep repeating 1 cup of beans to 2 cups of water until all the beans are processed.

Set a large colander over a pot lined with a damp cheese cloth. Pour 1/3 of the puree in the cheese cloth and gathering the cheese cloth together squeeze out the milk. Keep repeating until finished .
Discard the pulp...(I know in Hawaii I used to see this for sale as well but I have not any idea how they use it).

Heat the soy milk over a moderate heat , stirring often. Bring to a boil, then reduce heat and simmer, for 2 minutes or so, take the pot off the heat.

I use a 8 round colander I have for canning. I line it with dampened cheese cloth approx 14" x18".

Dissolve 2 tsp. of Epson Salt into 1 cup cold water. Pour this mixture into soy milk. ( It will curdle the milk.) Pour the mix into the colander lined with cheese cloth and allow to cool.

I then weigh down the top of it with what ever heavy thing you might have and let it drain until it is of the firmness to your liking. About 2-6 hrs.

You then cut to the sizes you want and store in clean water in the frig changing the water each day. It keeps well for a week.

Sue/Cote
(7/26/02)

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Black-eyed Bean Pancakes

I've had good results with Madhur Jaffrey's recipe, from "Eastern Vegetarian Cooking."

Black-eyed Bean Pancakes

8 oz dried black-eyed peas, picked over, rinsed, and drained
3/4" cube of fresh ginger, peeled and cut into four pieces
5 cloves garlic, peeled
1-2 fresh hot green chilies, cut into quarters
1 tsp salt
1/4 tsp turmeric
1 tbs finely chopped fresh coriander (cilantro)
about 6 oz veg oil

Soak beans for 12-16 hours in 1-1/5 pints water. Peel beans by rubbing them between your palms. Drain and spread on a large platter and pick off the loose skins.

Put everything into the food processor (steel blade) and run the machine until it makes a thickish batter.

Pour 1 tsp oil into an 8" frying pan. Heat. Spread the oil around. Heat over medium-low flame. When oil is hot, stir the batter well, scoop up 3 oz. and flp this down into the center of the pan. Gently spread the batter into a pancake with the back of a spoon. Dribble 1/2 tsp oil over the pancake and another 1/2 tsp around the edges. Let the pancake for about 2 min. on the first side or until it turns a nice reddish colour. Flip the pancake over and cook on the other side for 2 min. or until it develops small red spots. Repeat with rest of batter, making sure you stir the batter before you make each pancake (otherwise the batter will be watery near the end).

Enjoy. I love these with curries or chutney.

Avital
(2/24/02)

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Hummous Bi'tahini

Hummous Bi'tahini 

My "recipe" involves:

1-3 cans chickpeas, drained and rinsed, reserve some of the fluid
garlic (usually 1-2 cloves per can, optionally roasted first)
1/2 to 1 tbsp. tahini per can (stir first. I usually use Sahadi brand.)

lemon juice (1-2 tbsp. per can)

water (or reserved liquid from canned chickpeas) start with about 1/3 can full for can of chickpeas used, increase if needed to get desired texture. (Use water for a lighter flavour.)

Put into food processor in order given. Process by turning off and on repeatedly. (I think it's better if choppy. If you like it smooth, let the processor run.)

Optionally, garnish by drizzling a little olive oil on top, sprinkling lightly with chopped parsley, or by adding a small amount of roasted red bell pepper before turning the processor on and off the last time. Best garnish is za'atar, if you can find it. (a reddish spice)

Serve with pita bread if you have a good brand available, or with crackers.

1 can chickpeas (garbanzos) is enough for DH and myself. 3 cans for an easy potluck dish that travels well.


Shelly
(9/9/01)

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Baba Ganoush and Hummous 2

Baba Ganoush

Lemon juice (freshly squeezed, I like it very lemony), garlic, roasted eggplants (put them in a 350°F oven on a cookie sheet, or into your grill, until soft, about 45 minutes), tahini, a bit of salt, black pepper, and a bit of cumin, pinch cayenne, toasted and ground.

I don't measure, just go by taste.

Whiz it around in the food processor, but don't puree it too much.

Hummous

Chick peas, tahini, lemon juice, garlic, pinch of cumin and salt, if necessary (I use dried and cooked chickpeas, if using canned, you may have enough salt already).

I also like a pinch cayenne in this.

Carolyn
(8/9/01)

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Hummus (2 recipes)

Hummus (2 recipes)

Robin's Hummus
Very good, low fat.

1 big can Chickpeas (rinsed and drained)
2 Garlic cloves (chopped)
4 tbsp. Lemon juice
1 tbsp. Olive Oil
1 dash Paprika

Combine all ingredients in food processor. Puree or chop, depending on what consistency you want to get. You may need to add water (or more oil) to get it to process all the way through.

David's Hummus
Very good , not nearly low fat

3 cups garbanzo beans
several grinds of fresh black pepper
1 tbsp. (-ish) Sun dried Tomatoes with oil
1-1/2 tsp garlic (crushed)
4 tbsp. Tahini Paste
Juice of 1/2 a lemon

Combine all ingredients in food processor. Puree or chop, depending on what consistency you want to get. Add olive oil as needed to get the whole thing processed.

Lisa C.
(8/9/01)

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Baba Ghanoush

Baba Ghanoush

I suppose I'm the only one who makes it with eggplant...

2 large eggplants
2-4 cloves garlic, or to taste
salt
1/2 cup tahini (less if the eggplants are small)
1/4 cup lemon juice
1/2 tsp cumin (optional)
2 tbsp finely chopped parsley
2 tbsp olive oil
a few black olives or 1 tomato, thinly slice, to garnish

Cook the eggplants over charcoal or under a broiler until the skin blackens and blisters. I then put them in a colander facing down to allow them to drain the bitter juice...about 30 minutes. Peel or scoop out the guts.

Crush the garlic cloves with salt. Mash the eggplants with a fork or potato masher, add the garlic and a little more salt....pound to a smooth, creamy puree. I actually use the food processor. Add the tahini and lemon juice alternately blending using the pulse feature. Add the olive oil. Mix. Garnish with parsley, black olives and tomatoes.

This is (sigh) wonderful!

The Purple Puddled Princess
(8/9/01)

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Baba Ganoush and Hummus

Baba Ganoush

Broil a couple eggplants until they're really black. When they're cool, puree the pulp in a food processor with about a couple tbsp. of tahina (sesame paste), a couple peeled garlic cloves (or less), some lemon juice, and salt.

Hummus

Do the same with a couple cups of cooked chickpeas but up the tahina to about a 1/4 of a cup and enough chickpea liquid to make a paste.

Avital
(8/8/01)

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Green Soup

Green Soup

Again, no proportions, just ingredients (not trying to be secretive, I just cook by the seat of my pants and taste as I go).

Whizz this up in the blender:

Non-fat yogurt
Peeled, seeded cucumber
Avocado
Fresh lime juice
Fresh mint
Salt to taste

Ann
(5/16/01)

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Vegetarian Chili

Vegetarian Chili

Olive oil
5 decent sized onions
a lot of garlic, you decide how much.
1 tbsp cumin
   I prefer to use whole cumin, toast it in a dry skillet, and grind it in a mortar and pestle,
   but you may not be as anal as this. It is a step worth taking, imho)
a pinch of cinnamon, just a pinch
2 tsp. oregano
2 - 4 chipotle chiles (the kind canned in adobo sauce, see note below)
one eggplant, peeled and cut into 1" dice
1/2 lb mushrooms, chopped
4 bell peppers, red and/or green, diced
one cup diced carrots
3/4 cup unsalted cashews
   (if you can only get salted ones, rinse them off before using)
1 lb of black beans dried, or three 15 oz cans of same
   (you can use red kidney or pinto, or all three, doesn't really matter)
1 (28 oz) can crushed tomatoes in puree
1 bottle beer (need not be fancy beer, but don't use yak piss either)
handful of chopped cilantro

(If you are using dried beans, the night before soak them in cold water. Then drain, refresh water, and simmer them for 90 minutes or until tender but not mushy. Drain and set aside. If using canned beans, just dump them into a colander and thoroughly rinse the slimy stuff off of them before putting them into the chili when the recipe directs you to.)

Peel and chop onions and garlic. Sauté in olive oil till onions begin to become translucent. Add spices, including chiles. Add eggplant and mushrooms. Sauté 5 minutes, stirring frequently. Add carrots and sauté for a few more minutes. Add tomato, beer and cashews, cover, lower heat and simmer for 30 - 45 minutes.

Add peppers and beans. Simmer until beans are heated thru and pepper is soft but not mush. (10 minutes is fine). Add vinegar, cilantro, and correct for salt and pepper.

Serve over rice, passing cheddar, guacamole (mash up some Haas avocado with minced garlic, lime, green chili and salt), or salsa, or all of the above!

This recipe is legendary in my family, and I make it every year at our holiday Christmas party, as most of DH's family are vegetarian. Even meat eaters like it. Leftovers are good filling for burritos, or you can make tamale pie out of it.

About chipotles: These are generally available canned, in adobo sauce (a concentrated spicy puree) in hispanic markets. They taste like smoked jalapenos, which in fact, is what they are. They are worth seeking out because they lend a wonderful smokiness to this meatless dish. One pepper will make a mild chili, three will be fairly hot. I like to use two, and a spoonful of the sauce. (Leftover chiles freeze well). If you can't get them, use regular jalapenos.

Carolyn D.
(1/24/00)

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Cabbage Kimchee

Cabbage Kimchee

1 lb chinese cabbage, sliced into 1" sections
3 tbsp + 1 tsp salt
2 tbsp finely chopped fresh ginger
2 tbsp finely chopped garlic
2 tbsp cayenne pepper (or real Korean red pepper, if you can get it)
1 tsp sugar

Soak the cabbage in 6 cups of water in which the 3 tbsp salt has been dissolved. Weight it down with something like a glass plate. Leave it for about 12 hours, stirring it around occasionally. Take the cabbage out with a slotted spoon and mix it with the ginger, garlic, pepper and sugar. Stuff it into jars. Cover with the salt water to about 1" below the jar rim and add the extra tsp of salt. (Throw out the salt water that's left over--you'll have a lot).

Put a clean handkerchief or tea-towel over the top of the jar and just let it sit for about a week in winter or maybe 4 days in summer. It'll smell vile but that's part of the fun. Then cover with a non-metallic cap and stick it in your fridge.

The liquid is good to add to soup stock. If you find any dead snails or other once-animal debris, send them to this list.

Oh, almost forgot-- how do you eat it? I like to add a generous quantity to chicken soup before heating it. I stick it on rice and tofu. Also eat it straight out of the jar. *g*

Avital Pinnick
(1/13/00)

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