Zucchini Carrot & Sweet Potato Vegan Burger / Patty / Tikki

Burgers don't always have to be about meat, and this recipe proves that Zucchini , Carrot ,Sweet Potato and a few spices can make a delicious and vegan / vegetarian burger.

The fresh, juicy zucchini and mouthwatering spices makes a truly refreshing, filling and fit-friendly burger. Zucchini adds just the right amount of flavor and moisture to these burgers.These burgers are moist, flavorful, seasonal, and delicious.

Prep Time: Under 15 min
Cook Time: Under 15 min
Recipe Source:- chefinyou

Ingredients:-

Zucchini:- 2 small ( 1 Cup grated )
Carrot:- 1 small ( 3 1/4 Cup grated)
Sweet Potato:- 1 small ( 1 Cup boiled & grated)
Salt
Carom seeds/ Ajwain:- 1 Tsp
Garam Masala:- 2 Tsp
Red Chilli powder:- 1 Tsp
Baking Powder:- 1/2 Tsp
Corn starch :- 3 Tsp
All Purpose Flour:- 1/4 Cup
Bread Crumbs:- 1/4 Cup
Oil For Frying

Procedure:-

1) Grate the Zucchini , boiled potato & Carrot.

2) Place zucchini in a colander and add 1 tsp Salt to it. Toss to combine and set aside for at least 30 minutes.

3)Squeeze the water out of zucchini. You can use your hands or use a cheesecloth.

4)Mix everything in a bowl. You can at this point do a taste test to see if you want more salt. Season accordingly.

5)Mix until well combined.

6)Make small (lime sized) balls.

7)Form into patties. Repeat for rest of them. At this point you can also refrigerate these in the fridge (for about 20-30 min) which will help to hold them up well while frying. It also helps to avoid oil retention. Its not strictly necessary to do this.

8) Add 1-2 tbsp of oil to your Cast iron pan (or as desired to coat the bottom of a non stick skillet. Note that regular non stick will require less amount of oil) . When hot, add the patties.

9)Cook them until golden-reddish brown on both the sides. Takes around 5-6 minutes each side.

Serve hot with ketchup / Chilli sauce/ vegan Yogurt or vegan sour cream.

Enjoy..:)

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Roasted Vegetable Vegan Burrito ( Step By Step Pictures)

Roasted vegetables & spices fill these vegan burritos. Roasting vegetables intensifies their flavor.I suggest using whatever vegetables you can get for a good price.Burritos like these are a great option to feed picky eaters, since you can customize the filling.This sure is a yummy way to pack a bunch of veggies into a meal.

Ingredients:-

Veggies of your choice cut into cubes
Olive Oil:- 1/8 Cup
Salt
Garam Masala:- 1-2 Tbsp or as per your taste ( or any other spice mix you like garlic powder, onion powder, taco seasoning, Italian dried herbs mix, cumin powder etc)
Lemon Juice

Tortillas

Serve with the following optional additions:

your favorite salsa or pico de gallo
diced avocado or guacamole
vegan sour cream
vegan cheese
shredded lettuce
Diced seeded tomatoes
Hot sauce or sriracha
Corn

Procedure:-

HOW TO ROAST THE VEGETABLE

Preheat your oven to 400 degrees.

Chop the vegetables into bite-sized pieces.

Toss the vegetables with olive oil, salt & garam masala or any other seasoning mix you are using.

Spread the vegetables out over a large sheet pan ( cover the sheet pan with aluminium foil for easy cleanup) and roast for 30-40 minutes, stirring once half way through.

Take it out and squeeze some lemon juice on the top and mix everything well.

HOW TO MAKE THE BURRITO
( This is how i made mine but you can use/replace any ingredient with the optional additions list given above)

Warm your tortilla on a plate in the microwave for about 10-20 seconds.The tortilla should be warm and pliable.

Add Guacamole in the center of each open flour tortilla.

Add roasted vegetables, followed by salsa & cilantro over the top.

Fold/Roll the burrito.

Coat an 8-inch nonstick skillet with cooking spray; heat over medium to medium-high heat.Transfer the burrito to the hot skillet (seam side down ) and cook until light brown, carefully flip the burrito and cook the another side. ( this step can be skipped if you have cooked tortilla, mine was not cooked).

Wrap in foil if desired. Repeat with the rest of the tortillas.

Serve Warm ... Enjoy!

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Notes / Tips:-

Vegetables you can use:- zucchini, bell pepper, onion,sweet potato,carrot and mushrooms,brussel sprouts etc

You can store the roasted vegetables in an air tight container after it is cooled completely in the refrigerator for upto a week and use as you need it.

You can also add :-BROWN RICE OR PROTEIN-RICH QUINOA OR ADD LENTILS AND LEGUMES.

To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables— with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly.

To Freeze The Burrito :- See my post here for the complete directions and step by step pictures.The burritos can be heated in the microwave (remove plastic wrap), baked in the oven (smothered with enchilada sauce), crisped in a skillet, or grilled in a countertop grill or sandwich press .
(Grilling Directions – Thaw. Place burritos in foil on a hot grill and grill for 10-15 minutes, flipping occasionally & For Oven Heating– Thaw. Keep burritos in foil ( remove the plastic wrap) and bake at 350 degrees for 10 minutes.



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Simple Vegan Tofu Curry

This amazing tofu curry is filled with flavors of indian spices, yet is simple and quick to put together.This curry brings a healthier twist to Paneer curries by replacing the soft Indian cheese with firm tofu. Serve this for your dinner with Indian naan or roti to make a complete healthy meal.

Ingredients:-

Tofu,Firm (Cut into small cubes):- 2 1/2 cups (approx)
Oil:- 4-5 tbsp
Cumin seeds:- 1 tsp
Mustard seeds:- 1tsp
Garlic:- 4 cloves( chopped)
Ginger:- 1 1/2 tbsp (chopped)
Onion:- 1 big (chopped)
Tomato:- 3 small (chopped)
Turmeric:- 1tsp
Salt as per taste
Red chilli powder:- 1tsp
Garam Masala powder:- 1tsp
Sugar:- 1/2 Tbsp
Water as per requirement
Kasoori Methi powder:- 1 tsp
Cashews, soaked in water:- 1/4 Cup
Raisins:- 1/4 Cup

Procedure:-

1) Heat oil in a pan, add cumin & mustard seeds.

2) As soon as they start to crackle add ginger & garlic, fry for sometime until it is light brown.

3) Add onion and fry till golden brown.

4) Mix in tomato, salt, turmeric, red chilli powder, garam masala and cook until tomatoes are tender.

5) Switch off the gas and let the tomato mixture cool down.

6) After it is cooled completely, grind the tomato mixture along with cashews into a fine paste.

7) Transfer this paste into the same pan and cooker over medium heat for other 15 minutes (stirring it in between so that it will not stick to the bottom).

8) Add enough water to make a thick gravy.

9)Let the gravy boil for about 10 minutes ( It will get more thick as it boils, you can adjust the thickness by adding water)

10)Add tofu pieces ,sugar, raisins and Dried Fenugreek/ kasoori methi powder, mix everything well..

11) Turn off the gas , garnish it with cilantro

Serve hot with rice or any indian bread or tortilla .

Enjoy:)

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Vegetarian Mini Empanaditas / Finger Food / Party Appetizer ( With Pictures)

These mini vegetarian empanaditas are great for any get together or parties as they can be prepared ahead of time to save on time. For variation you can try different combination of ingredients for filling.

Assemble empanaditas up to 1 day in advance. Cover and refrigerate . Bake empanaditas up to 8 hours in advance. Keep at room temperature.Chill the filling before assembling. The juices in the filling will solidify so that the empanaditas won't leak as they are assembled.

Ingredients:-

For Filling:-

Bell Pepper:- 1/2 , finely chopped
Onion:- 1/2 . finely chopped
Tomato:- 1, small, finely chopped
Salt
Red chilli powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp
Tofu:- 1/4 Cup, shredded (If you don't have tofu you can use paneer)
Corn:- 1/4 Cup
Raisins:- 2 Tbsp
Oil:- 1 Tbsp


For Pastry:-

All Purpose Flour:- 1 1/2 Cups
Salt:- 1/2 Tsp
Butter:- 2 Tbsp
Warm Water:- 1/3 Cup

Procedure:-

For Filling:-

1) Heat the oil in a non stick pan. Add bell pepper, onion, tomato ,corn, mix everything well. Cook for 2-3 minutes.

2) Add paneer, salt, red chilli powder, garam masala & raisins, mix well. Cook for 1-2 minutes. Keep it aside to cool until ready to use.

For Pastry:-

1) Sift flour and salt into a bowl.

2) Rub butter into the flour with fingers until mixture resembles fine crumbs.

3) Add the water to make a firm dough.

4) Turn dough on a lightly floured surface and knead until smooth, 3 minutes.

5) Wrap the dough in the plastic wrap and let rest at room temperature for 30 minutes.

For Assembly:-

1) Roll out the dough to a 1/8 inch (2mm) thickness.

2) Cut out 20 rounds with the cookie cutter. Place 1 Tsp of filling in center of each round . Fold pastry over filling to make crescents.

3) Pinch edges firmly together to seal. With fingertips, seal edges.

For Baking:-

Place empanaditas on greased baking sheets, brush with beaten egg or melted butter. Bake at 450 F until crisp and golden, 15-20 minutes. Cool on wire rack. Serve hot or at room temperature..

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Sesame Noodles

This sauce has a great combination of sweet and spicy flavors.Use whole wheat noodles to make it more healthy.This dish can be easily made and serve under 15 minutes so is perfect for those busy days.You can make the sauce a night before and refrigerate it in a airtight container.This recipe makes 8 side dish servings.

Source:- Simply Delicious (The Costco Way)

Ingredients:-


• Kosher salt or coarse salt (optional)
• 1 16 ounce package Garofalo spaghetti

Sesame Sauce
----------------


• Fresh ginger (peeled):- 1-2 inch piece
• Garlic gloves:- 3
• Light or Dark brown sugar:- 2 Tbsp
• Creamy peanut butter:- 1/3 cup
• Rice or sherry vinegar:- 2 Tbsp
• Regular or low sodium soy sauce:- 2 Tbsp
• Chilli Pepper sauce (Sriracha/Tobasco):- 1/2 - 1 Tsp
• Vegetable/Peanut/Canola Oil:- 3 Tbsp
• Asian(dark) , Sesame oil, divided:- 2 Tbsp

Garnish
----------


• Scallions(Thinly Sliced):- 2
• Toasted Sesame Seeds and/or fresh cilantro leaves:- 1 Tbsp

Procedure:-

1)Prepare the Sauce:- Place ginger and garlic in a food processor or blender and run the machine until they are finely minced.Add brown sugar, peanut butter, vinegar, soy sauce, chilli pepper sauce, vegetable oil and 1 tablespoon sesame oil. Process until smooth; reserve the sauce in the food processor.

2)Bring a large pot of water to a boil over high heat. Add salt and let the water return to a boil. Add spaghetti and cook according to the package directions until just tender.Set aside 1 cup of the noodle cooking water, then drain the noodles.Rinse them quickly with warm water and drain them again.

3)Add the reserved cup of cooking water to the sesame sauce and process to blend,Place the warm drained noodles in a large bowl and toss them with the remaining 1 Tbsp of sesame oil, then add the sesame sauce and mix everything until the noodles are well coated.Taste for seasoning , adding salt if necessary .Let the noodles cool to room temperature;they will absorb more sauce as they sit.

4)Garnish with scallions, sesame seeds and/or cilantro.

Makes 8 side dish servings..

Enjoy:)

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