Saturday, July 14, 2007

Hearty Vegetarian Lunch

Italian Zucchini
from Sara
4 small zucchini (or small eggplants)
1 bell pepper
1 1/4 t. salt
1/4 t. pepper
4 medium tomatoes
1 large onion
4 Tbsp EVOO
1/4 t garlic salt
1/4 t oregano
1/4 c grated parmesan cheese

Wash and slice zucchini without peeling in 1/2 in. slices. Cut onion and pepper into rings. Slice tomatoes thinly. Heat oil in skillet over med heat; place zucchini in skillet and lightly brown on both sides. Add onion and green pepper. Sprinkle w/ seasonings. Add tomatoes. Turn heat to low, cover & simmer for 15 min. Uncover and sprinkle w/ cheese.

Black Bean Burgers*****
I Love These!

These were so moist and flavorful. Andy requested that I start making these more often - next time I plan to make atleast a double batch, cook them all, and then freeze so they are ready to just reheat.



Makes 8

5 tablespoons vegetable oil
1 small onion, coarsely chopped
1 medium red bell pepper, stemmed, seeded, deveined, and finely chopped
4 medium garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
2 tablespoons ketchup, plus more for serving
1 1/2 cups cooked or canned black beans, drained
1 cup cooked basmati rice
2 cups fresh breadcrumbs
Hot sauce, such as Tabasco
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently, until soft and onions are translucent, about 8 minutes. Add cumin, turmeric, and ketchup. Cook for 1 minute.

In the bowl of a food processor, combine onion mixture, beans, and rice. Process until well combined. Transfer to a large bowl. Add breadcrumbs, and mix well. Season with salt, pepper, and hot pepper sauce.

Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Drop 1/4-cup balls of bean mixture into skillet. Flatten into 3-inch patties. (At this point freeze individaully if you wish).
Cook until golden brown, 3 to 5 minutes per side. Repeat process with remaining 2 tablespoons oil and bean mixture. Serve immediately with ketchup, if desired.

I served this with a diced cantaloupe and grape salad.

4 comments:

Sara said...

Looks delish! Question: How is basmati rice different from other rices? Could I substitute brown or jasmine rice instead or do I really need the basmati? :o)

Jessica said...

Yes, you could substitute the rices. I would use jasmine or basmati - some sort of chewy white. Probably not want to use the plain american white rice and brown might work. I used panko bread crumbs, but I may try whole wheat fresh bread crumbs next time.

Denver said...

Yeah...but no dead animal...why eat?

Nicole said...

We made the Italian Zucc (but with eggplant) last night and it was awesome. I've never cooked eggplant before and didn't anticipate it becoming mushy so quickly, so I would suggest if you make that substitution add the eggplant last with the tomatoes. The left overs will be my lunch today...so yummy :)