Vegetarian Burgers with Walnuts

Continuing with Burgers this is the second one i made the next day for dinner which was liked by everyone in the family as well .

Ingredients

6 plain buns with sesame
2 oz walnuts
3 oz Colby or Cheshire cheese
2 carrots
1 large zucchini
1 bunch chives
6 tbsp heavy sour cream or soft cream cheese
1 cup fresh soyabean sprouts
1/3 cup olive oil
6 tofu burgers
salt, milled pepper

Method

• Crush the Walnuts coarsely. Grate the cheese
• Peel the carrot and cut it into thin strips. Wash the zucchini and cut it into thin strips.
• Chop the chive. Mix them with the sour cream or cream cheese in a bowl, seasoning with salt and pepper.
• Plunge the soybean sprouts into a saucepan of boiling salted water to blanch for 2 minutes. Drain and rinse under cold running water.
• Heat 3 tbsp of the olive oil in a wok and stir fry the carrot, zucchini and soybean sprouts over high heat for 3-4 minutes. Season with salt and pepper.
• Heat the remaining oil in another skillet and fry the tofu burgers for 2-3 minutes on each side. Keep hot.
• Cut the buns in half. Spread the chive and sour cream/ cream cheese mixture over the base of each. Place a layer of the vegetables on top, followed by a tofu burger. Sprinkle with grated cheese. Close the buns and serve immediately.

Burgers Galore Part One

Past week i made Burgers for dinner back to back. I found a book on Burgers in my local library and found two vegeterian recipes and so i made them. They looked pretty easy to follow and i think they were quite different to what i have eaten so far. The name of the book is "Burgers" by Valery Drouet and Pierre -Louis Viel.
The first recipe i tried was " Burgers with Mozzarella and Bell Peppers".

Ingredients
6 ciabatta rolls
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 onion
3 tbsp olive oil
12 pitted green olives
6 tbsp (50 gms)pine nuts
generous 1lb smoked mozzarella
6 tbsp prepared pesto
generous 1 cup arugula
salt
milled pepper

Method

• Seed the bell peppers and cut them into thin strips. Peel and slice the onion.
• Heat the olive oil in a large skillet and fry the onion for 5 minutes. Add the bell peppers. Season with salt and pepper and cook for 15 minutes.
• Chop the olives and toast the pine nuts in a non stick skillet with no oil for 2-3 minutes
• When the bell peppers are tender, add the olives and pine nuts. Mix well.
• Preheat the broiler.
• Cut the mozzarella into 6 thick slices. Season with salt and pepper.
• Cut the rolls in half and toast them lightly in the broiler.
• Spread the pesto over the cut surfaces of the rolls.Distribute the arugula over the base of each roll, cover with a layer of the bell pepper mixture and top with a mozzarella slice.Close the rolls and serve immediately.

Mexican Rice Casserole

This recipe is taken from Nupur's One Hot Stove Blog.I have made this recipe now atleast thrice and everytime i make it is loved by everyone.There is no doubt that it takes quite a lot of planning to make this Casserole but it is worth it.
Ingredients:-
Rice-3/4 Cup cooked in Vegetable Stock.
Peppers-I use the Sweet Bite Peppers which are available in my nearby Supermarket.
Black Beans- I used canned beans.
Vegetables-Onions/Carrots/Tomatoes/Squash.
Shredded Cheese
Method:-
I rubbed Peppers in oil and seasoned them with Salt and Pepper and broiled them for atleast 25 mts in oven.Vegetables were chopped coarsely and cooked with spices such as Red Chille Powder/Cumin Powder/Oregano.Sometimes i do buy Spice Blend available in Market for Mexican Cooking. Black Beans were mixed with 3-4 Tbsp of store bought Salsa.Then in a Oven proof Dish i layered Rice/Broiled Peppers/Black Beans/Vegetables and then Shredded Cheese.Baked it for almost half an hour and served with Yogurt mixed with Salsa.