Our Veggie Burgers combine roasted cauliflower with shredded vegetables, chickpeas and almonds, which are spiced lightly with curry powder before landing on the grill.
Our Veggie Burgers combine roasted cauliflower with shredded vegetables, chickpeas and almonds, which are spiced lightly with curry powder before landing on the grill.
VEGGIE BURGERS
1 head of cauliflower, broken into large florets
1 tbsp canola oil
1 can chickpeas (19 oz/540 mL), rinsed and drained
1 tbsp extra-virgin olive oil
1 cup chana flour
1 cup shredded carrots
1 cup shredded zucchini, squeezed dry
1/2 cup chopped green onions
1/2 cup slivered almonds, toasted and chopped
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
2 large eggs
2 cloves garlic, finely chopped
1 tsp curry powder
1/2 tsp salt
1/2 tsp freshly ground pepper
Canola oil*
15 whole wheat hamburger buns
1. Combine cauliflower and 1 tbsp canola oil.
2. Place cauliflower in a grill wok or on a grill topper and grill over high heat on natural gas barbecue, stirring occasionally, until cauliflower is tender and lightly browned, about 10 - 12 minutes. Remove from heat and cool to room temperature.
3. Chop cauliflower into small florets. Measure out 2 1/2 cups; reserve remaining cauliflower for another use.
4. Place chickpeas and olive oil in a food processor; process until smooth.
5. Add 2 1/2 cups cauliflower and process, using an on/off motion, until cauliflower is finely chopped and mixture is combined.
6. Transfer mixture to a bowl. Add chana flour, carrots, zucchini, green onions, almonds, parsley, lemon juice, eggs, garlic, curry powder, salt and pepper; stir to combine. Shape mixture into 15 patties, each about 3 inches in diameter. Cover and refrigerate for 1 hour or up to 4 hours.
7. Brush both sides of patties with additional canola oil.
8. Working in batches, place patties on a grill topper and grill over high heat until browned on both sides and cooked through, about 3 - 4 minutes per side.
9. Serve in buns. Makes 15.
It's hard to imagine spicy Southwestern U.S. cuisine without beans, and our breakfast wraps - stuffed with beans, cheese, eggs and salsa - will satisfy those looking for breakfast a little south of the ordinary.
SOUTHWESTERN BREAKFAST WRAPS
4 eggs
1/2 tsp (2 mL) hot pepper sauce
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
2 tbsp (25 mL) milk
4 whole wheat flour tortillas (9 inch/23 cm)
1 tbsp (15 mL) butter
1/2 cup (125 mL) canned black beans, rinsed and drained
1 cup (250 mL) shredded Monterey Jack cheese
1/4 cup (50 mL) thinly sliced green onion
1/4 cup (50 mL) salsa
1/4 cup (50 mL) sour cream, optional
Preheat oven to 350°F (180°C). Whisk together eggs, hot pepper sauce, salt and pepper. Whisk in milk until blended; set aside. Wrap tortillas in foil.
Bake wrapped tortillas for 10 minutes. Meanwhile, melt butter in a large nonstick frypan over medium heat. Add egg mixture and cook, uncovered, lifting edges of eggs occasionally with a spatula, allowing uncooked egg to run underneath, until eggs are almost cooked. Stir in beans and continue cooking, uncovered, until eggs are cooked through. Do not overcook. Remove from heat and stir in cheese.
Remove wrapped tortillas from oven; unwrap tortillas. Spoon egg mixture on centre of tortillas, dividing equally. Top each with green onion, salsa and sour cream, dividing equally. Roll up tortillas to enclose filling. Serve immediately. Serves 4.
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