One reason I adore my man so much is that what we do separately ends up working so well together. Case in point: a few days ago, I decided to try a new recipe on the same day he happened to decide to try a new recipe. Mine was Crisp-Friend Bean Sprouts, which the recipe said tastes like shoestring fries; and his was Bean Burgers... meaning we had created a healthy burger 'n' fries combo without even trying. We're so awesome.
I wanted to post the recipes because they were both so durned delicious AND each recipe looked and tasted so similarly to "the real thing" that we were both blown away.
Both recipes are from How To Cook Everything Vegetarian:
Simplest Bean Burgers
- 2 cups well-cooked beans (white, black or red) OR chickpeas OR lentils
- 1 medium onion, quartered
- 1 cup bulgar OR 1/2 cup rolled oats
- 1 Tablespoon chili powder
- salt & pepper
- 1 egg
- bean-cooking liquid, stock or other liquid (wine, cream, milk, water, ketchup, etc.) if needed
- Combine beans, onions, bulgar, chili powder, salt, pepper and egg in a food processor and pulse until chunky, but not pureed, adding a little liquid, if needed, to produce a moist - not wet - mixture.
- Let the mixture rest for a few minutes.
- With wet hands, shape patties to desired size and let rest for a few minutes.
- Film the bottom of a large nonstick of well-seasoned cast iron skilled with oil and heat to medium.
- Wait 1 minute, then add the patties. Cook until nicely browned on both sides; about 5 minutes each.
- Serve with usual burger fixin's.
- Peanut or vegetable oil for frying
- 1 lb. (about 4 cups) bean sprouts, washed and drained
- 1/2 cup soy sauce
- 2 cups all-purpose flour, rice flour or cornstarch
- salt & pepper
- Optional garnishes:
- 1 cup chopped fresh cilantro
- Minced fresh chile or red hot pepper flake or cayenne to taste
- Lime wedges
- Put at least 2 inches of oil in a saucepan over medium high heat.
- Place sprouts in a large bowl, drizzle with soy sauce & toss gently to moisten.
- Add flour a few spoonfuls at a time and toss until sprouts are evenly coated.
- When oil is hot, add a cup or so or sprouts to the pan. Turn and stir occasionally with a slotted spoon until crisp and golden (about 5 minutes.)
- Transfer to paper or cloth towels to drain. Sprinkle with salt & pepper.
- Serve immediately, garnished as desired.
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