Gems of Gluten-Free breads & irresistible treats everyone can enjoy by Wendy Turnbull
(ISBN 978-1-77050-018-1)
The Gluten-Free Bible - publications International, Ltd.
(ISBN 978-1-60553-723-8)
The Best Veggie Burgers on the Planet - Jonie Marie Newman (yes the co-author of my other favorite: the completen guide to vegan food substitutions)
(ISBN 978-59233-476-6)
100 Easy Recipes Vegetarian - Bay Books
(ISBN 978-1742661636)
Wednesday, June 29, 2011
Sunday, June 26, 2011
Sun-Dried Tomato and Pesto Burger
Ingredients:
1 tbsp (15ml) olive oil, plus more for frying (optional)
8 oz (227g) mushrooms, sliced or chopped
1/4 c (28g) sun-dried tomato pieces, packednin oil, drained
2 c (330g) cooked brown rice
1 recipe Simple Pesto (listed later)
Salt & pepper
1/2 to 1 c (80 to 160g) brown rice flour
Directions:
In a skillet, heat the 1 tbsp (15ml) olive oil and sauté the mushrooms and onion over medium-high heat for 7 to 10 minutes, or until fragrant, translucent, and reduced by half.
Add the sautéed onion and mushrooms,tomato pieces, rice, pesto, and salt and pepper to taste to a food processor and pulse until well combined but still a little chunky. Transfer to a mixing bowl.
Depending on the moisture content of your mixture, knead in the flour a little at a time until a good consistency for forming patties is reached. Refrigerate for at least 20 minutes, so the flour can absorb the flavors and moisture of the mixture.
Form into 8 patties and cook as desired.
If baking, use a baking sheet lined with parchment or a silicone baking mat, and bake at 350F (180C, or gas mark 4) for 15 minutes, then flip and bake for 4 to 5 minutes per side, or until a nice golden crust forms.
Yields: 8 burgers
Sources: The Best Veggie Burgers on The Planet by Joni Marie Newman
1 tbsp (15ml) olive oil, plus more for frying (optional)
8 oz (227g) mushrooms, sliced or chopped
1/4 c (28g) sun-dried tomato pieces, packednin oil, drained
2 c (330g) cooked brown rice
1 recipe Simple Pesto (listed later)
Salt & pepper
1/2 to 1 c (80 to 160g) brown rice flour
Directions:
In a skillet, heat the 1 tbsp (15ml) olive oil and sauté the mushrooms and onion over medium-high heat for 7 to 10 minutes, or until fragrant, translucent, and reduced by half.
Add the sautéed onion and mushrooms,tomato pieces, rice, pesto, and salt and pepper to taste to a food processor and pulse until well combined but still a little chunky. Transfer to a mixing bowl.
Depending on the moisture content of your mixture, knead in the flour a little at a time until a good consistency for forming patties is reached. Refrigerate for at least 20 minutes, so the flour can absorb the flavors and moisture of the mixture.
Form into 8 patties and cook as desired.
If baking, use a baking sheet lined with parchment or a silicone baking mat, and bake at 350F (180C, or gas mark 4) for 15 minutes, then flip and bake for 4 to 5 minutes per side, or until a nice golden crust forms.
Yields: 8 burgers
Sources: The Best Veggie Burgers on The Planet by Joni Marie Newman
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