Recently I stumbled across the brand Kite Hill at Whole Foods. They sell every dairy-free, nut based version of cheese, from ricotta, to cream cheese, to artisanal cheeses. I created this yummy starch-free Italian dinner, as a light alternative to our usual Sunday dishes, inspired by this recipe.
Ricotta is considered a protein in the 21 Day Fix & Extreme meal plan, so this dish fits into the meal plan perfectly, packed with protein and flavor.
I don’t buy frozen veggie burgers, so any time I spot a homemade recipe I can’t wait to try it out. This is by far the best recipe, from I have tried, and it’s really simple!
Recipe from April/May 2013 Issue of Vegetarian Times
Yields: 4 Servings
2 C Cooked or canned beans of your choice, drained, liquid reserved (I used kidney, black & great northern no-salt added)
4 Carrots, peeled & grated (1 1/2 C)
1 Small onion, coarsely chopped (1 C)
1/2 C Rolled oats (not instant)
1/4 C Chopped fresh parsley or cilantro
3 Cloves garlic, chopped (1T)
1 Tbs. Chili powder or spice mix of your choice
1 tsp. Salt
1 Pinch ground black pepper
4 Tbs. Olive Oil
4 Toasted hamburger buns (I used gluten-free flax buns) (optional)
4 Tbs. Mustard of any kind
Lettuce leaves and sliced tomatoes and onion, for garnish
Pulse beans, carrots, onion, oats, parsley, garlic, chili powder, salt & pepper in food processor until combined, not puréed. Pinch a bit of mixture to see if it holds together. If not, add bean liquid or water, 1 Tbs at a time, until it does. Let mixture rest a few minutes before shaping patties. For best results, chill 30 minutes or overnight.
Shape bean mixture into 4 1-inch thick patties. (You can cover & refrigerate patties for up to several hours before continuing, or wrap & freeze. Bring them back to room temperature before cooking.)
Coat bottom of large nonstick or cast-iron skillet with oil, and heat over medium heat. Add patties, and cook 3 to 5 minutes, or until browned on one side. Turn carefully, and cook 3 to 5 minutes more, or until firm, browned & crisp in places. Serve hot or at room temperature on buns with mustard and garnishes. (Or top over fresh lettuce for a filling salad!)
I’m a fan of topping a salad with a veggie patty, but this type of veggie burger was perfect for the gluten-free flax buns I recently found. The recipe yields four very large patties, that are great for even splitting into halves. This one was topped with roma tomato slices, Daiya Cheddar, clover sprouts, organic ketchup, and organic dijon.