For the last month and a half we have challenged ourselves to have a meatless meal each week. This week I turned to Betty. Yes, I like to call my cookbooks by their first names…Betty…Joy…
So Betty has a decent vegetarian section and I found Veggie and Bean Burgers. I altered it a bit and added some more seasoning. They were awesome! My favorite veggie burger by far! It had a creamy texture and a nutty flavor and was perfect with a toasted whole wheat English muffin, a slice of tomato, spinach, and a dollop of mayo. I am drooling a bit right now; good thing I have a burger in the fridge for lunch!
Coming up with a side dish for our meatless meals is a little bit of a challenge. I always want to do something creative but we are not so imaginative with side dishes. Jonathan suggested edamame, so we bought a bag of shelled edamame and I threw some things together and we ended up with a pretty tasty slaw.
Veggie and Bean Burgers (adapted from Betty Crocker, New Edition)
serves 4….or two and lunch the next day
1/2 cup cooked brown rice
3/4 cup broccoli (measuring broccoli is ridiculous, so I used a small crown)
4 button or crimini mushroom
1/4 bell pepper (red or green…I used green)
1 can garbanzo beans, rinsed and drained
1 clove garlic
1/3 cup bread crumbs
1 t. grated onion (I used a micro plane grater…you could just finely chop ’em)
1/4 t. ground red pepper
1/4 t. cumin
1/4 t. turmeric
salt and pepper to taste
four whole wheat English muffins
baby spinach leaves
1. In food processor pulse the broccoli, mushrooms, and pepper until finely chopped. Mix with the rice in a medium bowl.
2. Add beans, egg, and garlic to the food processor. Process until smooth. Add it to veggie mixture and mix in the bread crumbs, onion, red pepper, cumin, turmeric, salt and pepper.
3. Heat a bit of vegetable oil in a large skillet over medium-high heat. Form the mixture into four even patties. Cook 4-5 minutes on each side until golden brown. Serve on English muffins with toppings.
Edamame and Broccoli Slaw
Serves 4ish…probably more.
1 pound frozen shelled edamame
1/2 package broccoli slaw
1/2 cup plain yogurt
2 T mayonaise
2-3 T apple cider vinegar
1 t. soy sauce
1 T honey
salt and pepper to taste
1. Cook the edamame according to package instruction. Drain and run under cold water to chill them
2. Whisk together yogurt, mayo, vinegar, soy sauce, honey, salt and pepper. Taste and tweak as necessary.
3. Add edamame and broccoli slaw to the dressing and mix
Try the recipes out and let me know what you think!