Tag: search keywords

Homemade Veggie Burgers with Carrot-Celery Slaw

Homemade veggie burgers are easier to make than you might think – and the flavor combinations are endless! These brown rice and walnut burgers are a great basic recipe that goes well with any topping. Here, I’ve topped them with GO VEGGIE’s new sriracha deli slices and a crispy, tangy carrot and celery slaw.
homemade-veggie-burgers-with-carrot-celery-slaw

When I was enrolled in cooking school last year, one of my favorite units was on homemade veggie burgers. It wasn’t because I love them (although I do!) but I loved how once you learned the basic formula, you could combine ingredients to make a burger with just about any flavor you can imagine.

March is National Nutrition Month, so I thought it would be a great time to share on of my favorite combinations.

To build a veggie burger, choose a grain (oats, wheat, rice, barley, etc), a plant-based protein (beans, nuts, or tofu), vegetables , and a binder. You can also add fresh herbs, spices, or acidic elements like hot sauce or tamari to round out the flavor.

Homemade Veggie Burgers with Carrot-Celery Slaw

I like my veggie burgers to be rich and hearty, but I also like them to taste like vegetables. For these burgers, I used a base of brown rice and walnuts – I love the hearty texture and rich flavor this combination gives the burgers. Then I added carrots, broccoli, mushrooms, and fresh cilantro for flavor.

Since any burger is only as good as the toppings you put on it, I thought long and hard about how I wanted to finish these. I was really excited to try GO VEGGIE’s new sriracha deli slices, so those were a given. At first, I didn’t realize that the deli slices were different from the singles, but it turns out they are! The deli slices are drier, with a texture more similar to cheese that’s sliced off the block. They’re lactose and soy free and have 40% less calories and 40% more calcium than dairy cheese. The sriracha flavor has a subtle peppery flavor that isn’t too spicy.

To complement the flavor of the sriracha slices, I made an easy slaw inspired by banh mi. Shredded carrot and thinly sliced celery adds crunch, while grated cucumber has a cool, refreshing flavor.

Homemade Veggie Burgers with Carrot-Celery Slaw

For more homemade veggie burgers, try: Taco Veggie Burgers // Meatball Style Veggie Burgers // Chipotle Lentil and Cauliflower Burgers

Homemade Veggie Burgers with Carrot-Celery Slaw

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Lauren Keating

  • 1 cup cooked brown rice
  • ½ cup walnuts
  • ½ cup broccoli florets
  • ½ cup sliced mushrooms
  • 1 carrot, chopped
  • ¼ cup fresh cilantro
  • Salt and pepper
  • ¼ cup all-purpose flour
  • 4 slices GO VEGGIE deli style sriracha slices
  • 4 sesame seed rolls
  • 2 carrots, grated
  • 2 celery stalks, thinly sliced
  • ½ English cucumber, grated
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • Salt
  1. Heat oven to 400ºF.
  2. Add the rice, walnuts, broccoli, mushrooms, carrot, and cilantro to a food processor. Process 20-30 seconds, or until the mixture is crumbly. Season with salt and pepper.
  3. Form the mixture into four balls; roll each ball in flour then press them into ¼-inch patties (if the edges crack, simply press them back together). Place the patties on a baking sheet and bake 10-15 minutes, or until the edges are brown.
  4. Carefully flip the burgers and cook another 5 minutes. Top each burger with a deli slice and bake another 2-3 minutes, until the cheese is melted.
  5. Meanwhile, prepare the slaw by combining all ingredients in a small mixing bowl. Let rest 5-10 minutes while the burgers cook.
  6. To serve, place the homemade veggie burgers on the rolls and top with a generous portion of the slaw.

3.4.3177

I created this recipe for my client, GO Veggie! Thank you for supporting the brands that keep me inspired in the kitchen.

Chicken Breasts in Lemon Cream Sauce

This recipe has my favorite flavors; lemon
and cream. They always make a lick your
plate clean sauce for chicken. 
I use 3 large boneless breasts that I cut
in half lengthwise and pounded slightly for
an even thickness. You can use 4 smaller
breasts too. Keep the other ingredients
the same so you’ll have plenty of sauce…
yum! 
 Gather all the ingredients.
 Saute’ the mushrooms in 3 T butter.
Brown nicely. 
Meanwhile, coat the chicken breasts
in flour, shaking off excess. Season
with S&P. 
Then remove them to a plate.
 Add the remaining 3 T butter to the pan.
 Saute the floured and seasoned chicken 
about 5 minutes per side until golden brown. 
 Add the broth to the skillet, stirring to loosen
all the browned bits. Simmer to reduce slightly.
 Stir in the cream and lemon juice.
Cook until slightly thickened. 
 Season with white pepper and salt.
 Return the mushrooms and chicken. Simmer 
for 15  minutes to thicken the sauce.
Serve with rice or noodles and a fresh
green vegetable. 

Chicken Breasts in Lemon Cream Sauce
6 T butter
12 oz mushrooms, sliced
6 boneless chicken breasts
flour to dredge
salt and pepper
1 C chicken broth
1 C heave cream
3 T lemon juice
½ t white pepper
Melt 3 T butter in a large skillet and saute the
mushrooms until browned; remove from pan.
Season chicken with salt & pepper and dredge
in flour coating with sides, shake off excess.
Add remaining 3 T butter to the skillet and sauce
the chicken for 5 minutes on each side until 
golden brown. Transfer chicken to a platter
 and keep warm in a low oven. Add the broth to
 the skillet, scraping up browned bits. Bring to a 
boil and simmer until reduced to about ¾ C. 
Stir in the cream and lemon juice. Stir in
 the mushrooms, white pepper and salt to taste.
Return the chicken to the pan and simmer for 15
minutes or until the sauce thickens. 
Serve with rice or noodles.
6 servings

Enjoy!


Links: Between Naps On The Porch

Prosciutto and Mozzarella Rolls

prosciutto cheese rolls collage

Is there anything you can’t make with crescent rolls? Here is yet another variation using those yummy rolls in the can.  You could also use the Pillsbury pizza dough instead for these.  I chose prosciutto and mozzarella for the filling but Pinterest has loads of these with ham and swiss.  So, choose the fillings you like best! Pepperoni would be pretty fabulous, too!!!prosciutto cheese rolls 2
prosciutto cheese rolls prosciutto cheese
prosciutto rolls sauce prosciutto rolls prosciutto sauce

Print
Prosciutto and Mozzarella Rolls
 

Ingredients
  • 1 can crescent rolls or pizza crust
  • 6 thin Prosciutto slices
  • 1½ cups shredded mozzarella cheese or italian cheese mix
  • ½ cup butter
  • 1 T. dijon mustard
  • 1 T. Worcestershire sauce
  • 2 T. brown sugar
  • black sea salt or poppyseeds for sprinkling on at the end.

Instructions
  1. Preheat oven to 350ºF and spray an 8 inch dish with Pam.
  2. Roll the dough out into a rectangle.
  3. Lay on the prosciutto and top with cheese.
  4. Using the long edge, roll it up jellyroll style.
  5. Cut into 9 -12 slices.
  6. Place in dish.
  7. Microwave the butter, mustard, sugar and worcestershire and pour over the rolls.
  8. Bake 25-30 mins.
  9. Sprinkle with black sea salt or poppyseeds.

3.2.2807

This recipe is adapted from Kevin & Amanda

prosciutto cheese rolls collageprosciutto rolls cheese

The post Prosciutto and Mozzarella Rolls appeared first on Hugs and Cookies XOXO.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close