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
Our kitchen garden is in full swing! We've been fortunate to be inundated with many heirloom variety tomatoes. Sometimes they are just too beautiful to eat, but eat them we must! So what do we do with all this tomatoes?!
Well, I've decided this week will be Tomato Week, that's Tomato recipes all week!
So to kick off Tomato Week, Day 1 - I'm starting with a favorite that I like to use our Beefsteak Variety Tomatoes for, South Indian Style Tomato Rice. This rice dish has just the right amount of warm savory, spiced tomato & coconut flavor, evoking thoughts of warm sunny days in a tropical garden. It's a perfect summer light meal for hot, humid days, and it pairs great with Carrot & Cucumber Curd Salad.
Clean Tomatoes, chop and pulse in blender. Strain and keep liquid to cook the rice, and keep the solids to cook later.
Cook Basmati Rice replacing water with strained tomato liquid.
Heat 1 Tbsp Ghee and sauté peanuts till golden brown, then set aside for later.
In the same pan add another Tbsp of Ghee and sauté half the onions until light brown, then set aside.
Heat the final 1 Tbsp Ghee and add the mustard seeds. When mustard seeds start to sputter add all the onions, tomato solids, coconut, garlic ginger paste and about 1/2 cup of water.
Mix thoroughly and add turmeric, South Indian Garam Masala, and green chili, add more water to make it a paste if necessary.
Add the cooked rice, cilantro, peanuts and salt, mixing throughly. Serve hot with carrot & cucumber curd salad and Enjoy!
Yield: Serves 4-6 Prep Time: 10 mins.
Cook time: 30 mins. Total time: 40 mins. Tags: tomato rice recipes, tomato rice, Indian Cooking, rice dishes, south indian recipes, telugu recipes ugadi, ugadi dishes, vegan, Vegetarian
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