Enchiladas and Tamales

 

Sukiyaki

Veggie Burgers

**Saute in 1/4 c. of Canola Oil

2 oz. grated carrots
4 oz. minced yellow onion
1 oz. minced jalapeno
3 cloves garlic
2 tsp salt
2 tsp oregano
1 T. basil

**I triple the amount of above to the amount below or you will feel there are no veggies in your veggie burger. I have a diet scale that let's me measure the ounces. Next time I make these I will take not as to how many carrots, etc it takes to make so many ounces. I also use my FP to chop my carrots and jalapeno's.

When Sauteed let cool.

Puree the following in a food processor

3 c. cooked garbanzo beans (drained of water). I have only used canned garbanzo beans that I drained and rinsed.
1 1/2 c. cooked rice (I use only Japanese white rice that I spoon straight out of my rice cooker. I think the sticky and hot rice is what keeps everything stuck together.
1/4 c. sesame seeds
1 c. oats
1 T. cornmeal
1 T. whole wheat flour

In a mixing bowl combine the puree to the sauteed vegetables. Add 4 oz thawed and drained frozen chopped spinach. Mix well. Form flat patties and fry lightly in canola oil until golden brown on both sides. I like to eat the plain with fresh avocado and tomato's on top. Or serve in a toasted pita or open face, toasted bread with sprouts, avocado, cheese and tomatoes.

The veggie burger batter can be frozen in a bag or as patties. Thaw in the refrigerator and then form the pattie when ready to cook, if the patties weren't formed previous to freezing. I would think you would need to lay wax paper in between each patty before freezing to prevent them from sticking.

Falafels

 

2 cloves garlic
½ cup fresh parsley leaves
15 oz. can garbanzo beans, drained
1 T olive oil
1 tsp. lemon juice
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. salt
dash black pepper
pinch cayenne
1 tsp. baking powder
¼ c. flour
Canola oil for frying

Yogurt-Tahini Sauce

6 oz. plain yogurt
2 T. tahini
2 tsp. lemon juice
¼ tsp. salt
Pinch of ground cumin
(Whisk in a small bowl until smooth)

Finely chop garlic and parsley in food processor. Add garbanzo beans and pulse a few times, until they are coarsely chopped.

Transfer to a bowl and add the rest of the ingredients. Stir to combine well. Form dough into about 8 balls, and flatten into patties.

Heat ½ inch canola oil in a large skillet over medium-high heat. Fry patties until dark golden brown on both sides, about 8-10 minutes.

Drain on paper towels and serve in pita with yogurt-tahini sauce, lettuce, chopped tomatoes and cucumbers.