Memorial Day Vegetarian Cookout

I read a tweet from Blisstree.com (@blisstreedotcom) this week about 10 veggie burger recipes for vegetarian grilling. There are few that I plan on trying but I started with one that wasn't part of the 10; it was a related recipe on www.101cookbooks.com. I made a half batch for Memorial Day (I can freeze some for later) and I might never buy "veggie burgers" at the store again.

My version

Ultimate Veggie Burger (chickpea-based):

INGREDIENTS:
2 1/2 C. sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 t. fine-grain sea salt
1/3 C. chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 C. micro sprouts, chopped (try broccoli, onion or alfalfa sprouts - optional)
1 C. toasted (whole-grain) bread crumbs
1 T. extra-virgin olive oil (or clarified butter)

PREPARATION:
Combine garbanzo beans, eggs and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. Form into 12 1 1/2-inch-thick patties. Add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add four patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

*** Find the recipe here.

Sausage Cheddar Quiche

I had some Lightlife Gimme Lean Sausage that I needed to use. And quiche sounded really good. This recipe turned out really well -- delicious!

Sausage Cheddar Quiche

INGREDIENTS:
3-1/2 oz. Gimme Lean Sausage (1/4 of one package)
1 pie crust, 9-inch (my crust recipe below)
2 C. whole milk (or unsweetened almond milk)
3 eggs
1/4 C. onion (half small onion)
1/4 C. Cheddar cheese (I used Veggie Slices grated cheddar)
1/8 t. ground nutmeg
1/4 t. salt
1 salsa, optional

PREPARATION:
Bake pie crust according to the package directions and set aside (or make my recipe). Sauté sausage and onions in cooking oil or spray, then transfer to cooled pie shell. Sprinkle cheese over sausage and onions. Beat milk and eggs, add salt, pepper and nutmeg. Mix together and pour over sausage, onions and cheese.

Preheat oven to 375 degrees. Bake for 35 to 40 minutes.

Homemade Crust:

INGREDIENTS:
2 C. flour
4 oz. butter/margarine, chopped (I use EarthBalance)
2-3 T. water

PREPARATION:
Mix by hand or in a food processor the flour and butter, adding water to make a dough. Form into a ball, wrap in plastic wrap and chill for 30 minutes. The dough will be crumbly. Place dough between pastry paper or plastic wrap and roll out with rolling pin to fit 8- or 9-inch tart pan. Bake in 350-degre oven for 15 minutes. Let cool.

***Find the Lightlife recipe here.