An Exercise In Trivial Pursuits

Fatshion, Food & Frivolities – Life in Las Vegas & Singapore


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Meatless Monday: Veggie Burger

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Here’s something I made from scratch – burger patties and the burger buns! If I can do it, so can you. The burger buns recipe is actually French Bread Rolls to Die For found on allrecipes.com. I will continue experimenting with the bread but the patties are good on their own, so if you have no bread, just eat them alone anyway.

The recipe below is for 6 burger patties and is an original.

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Veggie Burger

Serves 6. Prep time: 20 minutes. Cooking time: 30 minutes.

2 cups water

1/2 cup dried lentils

1 tablespoon olive oil

1 cup diced canned tomatoes (I used Fire Roasted but you can use any kind)

2 cups beans (I used chickpeas but you can use pinto or anything else)

1 cup corn kernels

1 cup shredded cheddar (I used Cheddar Jack)

1 cup breadcrumbs (I used Panko because it’s so crunchy)

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 teaspoon ground tumeric (Optional)

2 large eggs (beaten)

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Method:

1. Boil lentils in water for about 15 to 20 minutes until tender. Drain and mash.

2. In a large mixing bowl add all the ingredients (tomatoes, beans, lentils, corn, cheese, spices, egg, breadcrumbs except olive oil) and mix till thoroughly combined. Best to use hands and feel free to squish everything. Quite fun! LALAALA…

3. Divide the mixture into 6 patties.

4. Fry the patties in olive oil over medium-high heat. Try not to crowd the pan. Cook 3 – 5 minutes on each side until brown.

5. Serve on its own or in a burger bun!

YUM! I popped the 2 leftover patties into a toaster oven for lunch the next day and it was soooo good with extra spicy sambal!

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Meatless Monday: Dhal Nat for Curry

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I like what I did with the name of this recipe and my friend Natalie Giacchi who gave me the original recipe thinks it’s dodgy. But since she countered that statement with some “hahahas” I take it to mean that it’s okay with her.

Dhal or Dal is the Hindi name for lentils. Lentils is a great source of very affordable protein. In the same vein as the Chickpea Curry from 2 weeks ago, a vegetarian can only eat that many eggs and tofu for protein before getting sick of it. Also, T loves Indian food.

After researching recipes, experimenting and talking to my Indian friends (hello Shridar Mani), I’ve come to the conclusion that cumin and onions are the key ingredients and you must remember to fry your spices before you add fluids.

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Dhal Nat for Curry

Serves 4 – 6. Prep time: 10 minutes. Cooking time: 1 hour

1 cup lentils

4 cups water

2 medium sized potatoes (diced)

1 medium sized carrot (chopped up)

1/2 large onion (sliced)

1 tablespoon minced garlic

2 tablespoon vegetable oil

1 teaspoon tumeric

1 teaspoon cumin

1 teaspoon salt

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Method:

1. Boil chopped up carrots and potatoes until slightly soft. (About 15 – 20 minutes)

2. In a pan or skillet, add 2 tablespoons of vegetable oil then fry up onions and garlic. (I just use the enamel pot that I’ll be cooking the curry in.)

3.  Add all the spices into the hot oil and turn the heat up. Once everything is mixed and nicely browned, turn heat down to medium.

4. Add boiled potatoes and carrots into the oil and stir.

5. Add pre-soaked lentils (prepare the lentils according to your package) and 4 cups of water to cover the mixture and turn the heat up high.

6. Continue stirring curry and once it comes to a boil, keep it boiling for 5 minutes before turning it down to medium heat.

8. Simmer on medium for 30 to 45 minutes until lentils are mushy.

Yum!

This recipe makes for a rather mild curry and if you want more heat, you can add chili powder or more cumin – which is the spice that you normally smell when you eat curry. Also, if you refer a more diluted curry, add a cup more water.