Connoisseurus Veg Plan 9 From Your Grill

Copyright 2014 Alissa Saenz. 1

From


Introduction.........................................................3Falafel Quinoa Burgers..........................................4Thai Sweet Potato Burgers.6Beer-Soaked Tempeh Burgers...8Tex-Mex Black Bean Burgers...10White Bean Broccoli Rabe Burgers.11Cauliflower Chickpea Masala Burgers12Maple Dijon Eggplant Burgers.14Balsamic Portobello Burgers..15Roasted Garlic Tempeh Burgers..17

Eating meatless can be tough during grilling season. I should know. Ive been doing it for over two decades.There was a time when barbeques meant having to load up a plate of side dishes if you were vegetarian. Those days are over! At some point along the line, supermarkets started carrying meatless products that could easily be tossed on the grill to round out a vegetarian picnic meal. At some point further down the line, we (well I, maybe some of you were ahead of me) decided it was time to start creating our own grillables.Every recipe in this book is among those grillable items. The recipes provide instruction for indoor cooking. I opted not to give specifics for grilling, because the instruction is pretty much the same for every burger: throw it on the grill and cook until its hot and has some nice charring going on. A bit of oil coated foil on the grill would be beneficial for all of the patty-style burgers, as theyre vegan and dont have eggs holding them together like lots of veggie burgers. For the Portobello and eggplant burgers, simply oil up the grill and cook.Happy summer!


Serves: 4 Time: 1 hour, 30 minutes


Burgers cup quinoa, rinsed cup vegetable broth 14 oz. can chickpeas, rinsed and drained 1 small onion, diced 3 garlic cloves 1 tbsp. cumin 1 tbsp. coriander cup cilantro Juice of 1 lemon 1 tbsp. olive oil

1. Place quinoa and broth in small saucepan. Bring to a simmer, cover and cook 15 minutes. Allow to sit for 5 more minutes, covered.

2. Place all burger ingredients into food processor and pulse until well blended. Transfer to bowl and chill for 1 hour. Shape into 4 patties.

3. Coat or spray large skillet with oil. Cook patties 5 minutes on each side, until browned.

Toppings cup hummus cucumber, diced tomato, diced cup chopped fresh

cilantro


1 sweet potato Juice of lime 2 garlic cloves 1 tsp. coriander 2 tsp. cumin 1 cup cannellini

beans 1 cup panko 1 tbsp. soy sauce cup fresh

cilantro 2 scallions,

chopped


Sriracha Lime Ketchup cup ketchup Juice of lime A few dashes sriracha, to taste


1. Preheat oven to 400. Puncture sweet potato a few times with a knife and bake until tender, about 1 hour OR microwave 5-10 minutes. Allow to cool a bit.

2. Scrape out the insides of sweet potato into food processor bowl. Add lime juice, garlic, coriander, cumin, panko and soy sauce. Pulse to break up and blend everything. Shape into patties.

3. Spray or coat large skillet with a bit of oil. Place over medium heat and add patties. Cook until browned on each side, about 5 minutes.

4. Whisk together Sriracha Lime Ketchup ingredients and use the mixture to top your burgers, along with cilantro and scallions.


1 cup white beer 2 tbsp. olive oil Juice of 1 lemon 2 garlic cloves, minced tsp. salt tsp. pepper 2 packages tempeh (8 oz. each)

1. Stir beer, oil, lemon juice, garlic, salt and pepper together in small bowl.

2. Cut each tempeh block in half, then cut each block in half in a cutting plane parallel to the top and bottom surfaces (make them thinner).

3. Cover tempeh with beer marinade and soak for an hour or so.

4. Spray or coat a large skillet with oil and place over medium heat. Place tempeh slabs into skillet and pour in any excess marinade. Cook about 5 minutes on each side, until browned and marinade is evaporated.


14 oz. can black beans, rinsed and drained

red onion, diced 2 garlic cloves 2 tsp. cumin 1 tsp. coriander tsp. chipotle

powder 1 tsp. olive oil cup cooked

corn kernels cup panko

Toppings red onion, sliced 1 avocado, sliced1. Place all burger ingredients in food processor and

pulse until well blended. Shape into 4 patties.2. Spray or coat large skillet with oil. Place over

medium heat and cook patties about 5 minutes on each side, until browned.

Serves: 4 Time: 15 minutes


bunch broccoli rabe, coarsely chopped

1 onion, chopped 3 garlic cloves,

minced 14 oz. can cannellini

beans, rinsed and drained

1 cup panko tsp. Italian

seasoning tsp. salt tsp pepperTopping

cup marinara sauce1. Steam broccoli rabe for 3 minutes, until tender.2. Place all ingredients in food processor and pulse

until blended. Shape into patties.3. Spray or oil large skillet and place over medium

heat. Cook patties about 5 minutes on each side, until browned.



2 tbsp. vegetable oil, divided 1 tbsp. ground flax seeds 1 small onion, diced 2 garlic cloves, minced 1 cups finely chopped cauliflower 1 can chickpeas, rinsed anddrained

Cilantro Mint Mayo 2 tbsp. vegan mayo 1 tsp. lemon juice

1. Whisk flax seeds together with 3 tbsp. water. Set aside and allow to sit for at least 10 minutes.2. Heat 1 tbsp. oil in large skillet over medium heat. Add onion and saut 5 minutes. Add garlic and cauliflower and saut another 5 minutes, until cauliflower softens.3. Transfer cauliflower mixture to food processor and add remaining ingredients, including remaining 1 tbsp. oil. Pulse until well mixed. Shape into 4 patties.4. Coat skillet with oil and cook patties about 5 minutes on each side, until browned.5. Stir together mayo ingredients and use to top burgers.


1 tbsp. garam masala tbsp. turmeric tsp. salt Juice of lemon cup fresh cilantro 2 tbsp. tomato paste cup panko

1 tbsp. chopped cilantro 1 tbsp. chopped mint

1 medium or large purple eggplant

2 tbsp. Dijon mustard

1 tbsp. maple syrup

tsp. apple cider vinegar

About 2 tbsp. olive oil

1. Cut eggplant into inch slabs. Sprinkle liberally with salt and allow to sit 30 minutes.

2. Rinse slices well and pat dry.3. Whisk Dijon, maple and vinegar together.4. Coat skillet with oil and heat to medium.5. Cook eggplant slabs for about 3 minutes per side,

until slightly softened. 6. Brush each side with Dijon-maple mixture and

cook for about another 3 minutes per side, until tender. Add a bit more oil if needed.

Serves: 4-6 Time: 45 minutes


2 tbsp. olive oil 2 tbsp. balsamic vinegar Salt and pepper to taste 2 large Portobello caps cup arugula

1. Whisk olive oil and balsamic vinegar together in small bowl.

2. Optional step: Use a spoon to scrape the gills from your mushrooms. This helps keep things less runny when you bun your burgers up.

3. Place mushrooms in shallow dish and cover with balsamic and oil mixture. Marinade for 30 minutes to 2 hours.

4. Place mushrooms in medium skillet over medium heat, along with any excess marinade. Cook about 5 minutes on each side, until tender. Sprinkle with salt and pepper to taste. Top each mushroom with arugula.


Serves: 2 Time: 1 hour


1 bulb garlic 2-3 tbsp. olive oil, divided 8 oz. package tempeh, crumbled Juice of 1 lemon cup panko tsp. salt tsp. pepper 2 tbsp. water

1. Heat oven to 400. Cut the top off of your garlic to expose the cloves. Drizzle liberally with about 2 tbsp. olive oil. Wrap in foil and roast for 45 minutes. Unwrap and allow to cool a bit.

2. Squeeze garlic cloves out from bulb and into food processor bowl. Add remaining ingredients, including an additional 2 tsp. oil and pulse until blended. Shape into 2-3 patties.

3. Coat skillet with a bit of oil and place over medium heat. Cook patties about 5 minutes on each side, until browned.


Date post:	19-Dec-2015
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Connoisseurus Veg Plan 9 From Your Grill

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