These nutty burgers are a barbecue favorite, great on whole-wheat onion bun
with the traditional toppings of tomato, cheese, lettuce and so on. Freshly
ground black pepper to taste In a small pan, saute onion and garlic in butt
or margarine, and cook until translucent. Set aside. In food processor, whi
beans, bread crumbs, egg, soy sauce and sesame seeds to a coarse meal.
Transfer to a medium bowl, add garlic- onion mixture and black pepper, and
mix well. Shape into 4 patties. Heat on grill till brown, giving them about
5 minutes each side.

Continue reading "Barbecue Soy Burgers" »

Posted by Scott at 03:25 PM | Permalink

Heat greased (I use cooking spray) grill or electric
frypan on med heat. ***Or, you can grease a 13"x9"
glass baking pan and bake at 350* for 30 Min. Just
spread mix in pan and cook uncovered. Use a pancake
turner to cut and remove cooked 'burger'.*** Mash
beans. Add all ingredients and mix well. (If you use
all of the ingredients listed your mix may be a bit
dry. You might want to add a 1/4 to 1/2 cup of soy,
nut, or rice milk. Of coarse you also could use whole
milk. Be sure you don't thin it too much or it will be
mushy. Look for a 'hamburger' consistency.) Spoon
about 2 heaping Tablespoons of mix onto grill or
frypan for each burger and flatten with greased
pancake turner. Turn several times rather than just
once on each side like conventional burgers, they have
a better texture that way.

Continue reading "Bean& Rice Burgers" »

Posted by Scott at 03:25 PM | Permalink

Place the beans in a saucepan and mash with a potato
masher. Add the cooked rice, spices, and water. Heat
5 to 10 minutes. Meanwhile, prepare the vegetables.
Heat the tortillas quickly (just to soften) in a
preheated skillet, toaster oven, or microwave. Place
a line of bean mixture down the middle of each
tortilla. Top with lettuce, scallions, tomato, and
salsa. Tuck in the top and bottom edges, roll into a
burrito, and serve immediately, topped with additional
salsa if desired

Continue reading "Bean And Rice Burritos" »

Posted by Scott at 03:25 PM | Permalink