We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
Happy Autumn Equinox! The Autumn Equinox, also known as Mabon is a festive celebration of the second harvest (Lughnasadh was the first and Samhain the third) when farmers gathered hearty foods like gourds, root vegetables, pumpkins, grapes and apples. What better way to celebrate than by consuming the fruits & veggies of this bountiful early fall harvest. Here's my recipe:
Fall Harvest Wild Rice Salad
Emily (Cooking for Kishore)
This Roasted Veggies & Wild Rice Salad, is a great way to add extra veggies to dinner and to deliciously celebrate the Fall harvest!
Ingredients
1 cup Sweet Potato, peeled & cubed
1 cup Carrot, peeled & cubed
1 cup Butternut Squash, peeled & cubed
1 cup Broccoli, cut into small florets
1/2 cup Purple Cabbage, shredded
1 cup Sweet Apple(Pink Lady or Fuji), cubed
2 cups Cooked Wild Rice
1/2 cup Dried Cranberries
1/2 cup Green Onions, sliced
1/4 cup White Wine Vinegar
1/4 cup Honey
1/2 tsp Ground Mustard
1 Lemon, juiced & zested
1/2 cup Olive Oil
Salt & Pepper to Taste
Instructions
Preheat the oven to 450F.
Spread the carrots, sweet potatoes, squash, and broccoli on a parchment paper lined baking sheet. Toss the veggies with some olive oil, salt and pepper. Put in the oven and bake for 45 minutes. Half way through cooking make sure to stir them gently, they are done when they are fork tender. When they are finished cooking let them cool on the counter.
In a bowl make the dressing by whisking together the Vinegar, Olive Oil, Mustard, Lemon juice & zest, 1/2 tsp salt, 1/2 tsp pepper, and honey, then set aside.
In a large bowl add the cabbage, apple, wild rice, green onions, dried cranberries and the cooled roasted veggies. Add a light drizzle of the dressing, and stir until mixed throughly.
Comments
Post a Comment