This is one of the recipes from the cooking class I took. I made the burgers and salad for a BBQ at the Ranch, and it got high marks from most (some of the little kids ignored the burgers after one bite, knowing it was different than what they were used to). My kids ate more of this burger than they usually do regular burgers (that's not saying much, though, since it's not a favorite food around here). The burgers were a bit mushy in the middle, but if I hadn't been so hungry I would have cooked them for longer, which would have dried them out more.
The potato salad got rave reviews from one and all. No one knew anything was amiss with the ingredients. I normally do not like potato salad, but I love this version.
Here are the recipes:
LENTIL BURGERS
By Janet Hailstone
1 cup lentils
1 cup short grain brown rice
6 cups water
Boil lentils and rice together till tender about 20-30 minutes. To increase nutritional content soak 12 hours, drain and sprout 12 hours in a covered container and then only boil at 15-25 minutes. Drain and put in large mixing bowl.
1 onion, quartered
1-3 garlic, minced or just drop them in the blender
½ c water
Blend to liquefy onion, garlic and water. Then add to bowl.
2 cups oats, rolled or quick
1 Tbsp of your choice of seasoning blend (Mexican, enchilada, taco, Italian, etc.)
1 Tbsp sea salt
Add and mix well. A Bosch or bread mixer is very handy for this, or use beaters possibly or a potato masher.
Using a large or small canning ring, depending on your choice of size of burgers, pour enough of the mix into each canning ring on a greased cookie sheet. For easier square burgers, try spreading the whole mix on the cookie sheet. Then, using a table knife cut equal-sized squares that will shrink a bit away from each other during cooking. Place wet round burgers close together as they don’t expand, but tend to shrink as they dry out during baking. Bake at 350 for 30 minutes. Turn burgers and bake another 15 minutes.
VARIATIONS
Use 3 cups cooked black beans instead of lentils for a more authentic color.
Or, use 2 cans drained pinto beans or other choice of beans.
Then, boil rice separately in 3 cups water.
For a garden burger, add 1/3 cup each of chopped mushrooms, green pepper, minced celery, water chestnuts etc., but not watery tomatoes or you’ll need to add a 1/3 cup more of oats.
For chicken burgers, use white colored beans like Navy or Northern. Then, for the seasoning blend, use poultry seasoning.
Add 1 cup raw sunflower seeds for a fun crunch.
“BEST EVER” POTATO SALAD
By Janet Hailstone
8 medium or 4 large potatoes, boiled, skinned, chopped 1” cubes
1 bunch of celery, chopped
1 large onion, finely chopped
1 block Mori Nu Tofu – Firm or Extra Firm
1 yellow bell pepper, grated or chopped
1 lemon juiced
½ cup Vegenaise, the grape seed-oil type (This really makes the salad taste good)
1 Tbsp Dill weed
2 tsp salt
1 tsp turmeric
Boil potatoes whole until tender (about 30 minutes). Drain, rinse in cool water as you easily peel the skins off. Let cool submerged in cold water while you prepare the other ingredients or just refrigerate until cool so you don’t have a warm salad. Cut into 1” cubes. Add to a large mixing/serving bowl after cooled. Wash celery as a whole bunch as well as the insides to remove dirt. Keeping the whole bunch together, chop the dry ends off and discard, then chop ½” pieces. Use 2/3 to all of the celery including the leaves from the tips of the celery to the base. Crumble tofu in ½” (more or less) pieces by just squishing with hands or mixing spoon in the bowl. Add spices. Mix all ingredients well, chill and serve.
Optional:
½ cup each of chopped pickles/sunflower/pumpkin seeds
By Janet Hailstone
1 cup lentils
1 cup short grain brown rice
6 cups water
Boil lentils and rice together till tender about 20-30 minutes. To increase nutritional content soak 12 hours, drain and sprout 12 hours in a covered container and then only boil at 15-25 minutes. Drain and put in large mixing bowl.
1 onion, quartered
1-3 garlic, minced or just drop them in the blender
½ c water
Blend to liquefy onion, garlic and water. Then add to bowl.
2 cups oats, rolled or quick
1 Tbsp of your choice of seasoning blend (Mexican, enchilada, taco, Italian, etc.)
1 Tbsp sea salt
Add and mix well. A Bosch or bread mixer is very handy for this, or use beaters possibly or a potato masher.
Using a large or small canning ring, depending on your choice of size of burgers, pour enough of the mix into each canning ring on a greased cookie sheet. For easier square burgers, try spreading the whole mix on the cookie sheet. Then, using a table knife cut equal-sized squares that will shrink a bit away from each other during cooking. Place wet round burgers close together as they don’t expand, but tend to shrink as they dry out during baking. Bake at 350 for 30 minutes. Turn burgers and bake another 15 minutes.
VARIATIONS
Use 3 cups cooked black beans instead of lentils for a more authentic color.
Or, use 2 cans drained pinto beans or other choice of beans.
Then, boil rice separately in 3 cups water.
For a garden burger, add 1/3 cup each of chopped mushrooms, green pepper, minced celery, water chestnuts etc., but not watery tomatoes or you’ll need to add a 1/3 cup more of oats.
For chicken burgers, use white colored beans like Navy or Northern. Then, for the seasoning blend, use poultry seasoning.
Add 1 cup raw sunflower seeds for a fun crunch.
“BEST EVER” POTATO SALAD
By Janet Hailstone
8 medium or 4 large potatoes, boiled, skinned, chopped 1” cubes
1 bunch of celery, chopped
1 large onion, finely chopped
1 block Mori Nu Tofu – Firm or Extra Firm
1 yellow bell pepper, grated or chopped
1 lemon juiced
½ cup Vegenaise, the grape seed-oil type (This really makes the salad taste good)
1 Tbsp Dill weed
2 tsp salt
1 tsp turmeric
Boil potatoes whole until tender (about 30 minutes). Drain, rinse in cool water as you easily peel the skins off. Let cool submerged in cold water while you prepare the other ingredients or just refrigerate until cool so you don’t have a warm salad. Cut into 1” cubes. Add to a large mixing/serving bowl after cooled. Wash celery as a whole bunch as well as the insides to remove dirt. Keeping the whole bunch together, chop the dry ends off and discard, then chop ½” pieces. Use 2/3 to all of the celery including the leaves from the tips of the celery to the base. Crumble tofu in ½” (more or less) pieces by just squishing with hands or mixing spoon in the bowl. Add spices. Mix all ingredients well, chill and serve.
Optional:
½ cup each of chopped pickles/sunflower/pumpkin seeds
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1 comment:
I thought that was tofu in there, it was good! I don't think Cohen even touched his burger, he just knew it was different...lol ;) They're picky eaters though, they wouldn't touch the fajitas or quesadilla's two nights ago and wouldn't eat the pizza last night because it had spinach and mushroom on it.
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