By Eileen Goltz
You may want to make a double batch of
whichever recipe you choose. They go fast.
LENTIL WALNUT BURGERS (pareve)
A little time consuming to make but the crunchy nutty flavor is a really
delicious and is very filling.
Spinach & Arugula
infested with thrips and aphids.
Only ‘Flat Leaf’
spinach is recommended because its flat surface lends itself to
efficient washing. ‘Curly Leaf’ spinach is not recommended.
1. Soak the
vegetable in cold water.
2. Add several drops of liquid detergent or vegetable wash.
3. Agitate vigorously and allow vegetable to soak for 3-5 minutes.
4. Remove and rinse under a heavy stream of water to remove all
foreign matter and soap from leaves.
5. Thoroughly inspect both sides of every leaf under strong overhead
|3/4 cup dry lentils
1 1/2 cups water
2 tablespoons cider vinegar
1 tablespoon peanut oil or olive oil
1 cup onion, finely minced
4 large cloves garlic, minced
10 large mushrooms, minced
|1/2 cup ground
1 teaspoon salt
1/2 pound fresh spinach, finely minced
1 teaspoon dry mustard
fresh black pepper, to taste
1/2 cup fine dry bread crumbs or wheat germ
Place lentils and water in a small
saucepan and bring to a boil. Lower the heat and
simmer, partially covered, for about 30 minutes, or until the
lentils are soft and the liquid is gone.
Transfer to a medium-sized bowl, add
vinegar, and mash well. Heat oil in a medium-sized skillet. Add
onions and sauté over
medium heat for about 5 minutes. Add all remaining
ingredients except bread crumbs or wheat germ, and
sauté 5 to 10 minutes, or until all
the vegetables are tender. Add the sauté and crumbs to the
lentils and mix well. Chill for about an
hour before forming patties. Form 4-inch-diameter
burgers. Fry in a small amount of hot oil on both sides
until heated through and crispy on the
outside, or broil for 5 to 8 minutes on each side.
NOTES: You can sauté the vegetables while the lentils cook. The burgers
can be made up to several days in advance and stored in the refrigerator
until just before cooking. Uncooked burgers can be individually wrapped
and frozen. Defrost before cooking. Makes 4-6 burgers.
TEX MEX BLACK BEAN BURGERS (pareve)
|3 pounds cooked black
beans -- rinsed and drained
1/4 cup diced onion
1/2 cup diced red bell pepper
1 teaspoon cayenne pepper
1 cup bread crumbs
2 tablespoons cilantro
2 tablespoons olive oil
8 hamburger buns
Optional: salsa, guacamole, lettuce,
Put beans, onion, bell pepper, cayenne pepper, egg, bread crumbs and
cilantro in food processor. Process, adding more bread crumbs as
needed to make a mixture
dry enough to form into patties. Shape into 8 patties.
Patties may be made a day ahead and refrigerated to allow them to set
well. Heat 1 tablespoon of the olive oil in a large skillet over
medium heat. Add 4
patties and fry 2 minutes per side, turning once. Add
remaining tablespoon of olive oil and the
remaining 4 patties and cook. Place each
patty in a hamburger roll and serve with salsa and guacamole,
if desired. Makes 8 burgers.
BBQ BURGERS (pareve)
|1/2 cup walnuts
3/4 cup cooked rice
1/2 cup onion chopped
2 teaspoons oil
1 tablespoons vegetarian "bacon" bits
salt and pepper to taste
dash garlic powder
oil for cooking
Process the walnuts in food processor and
place them into a bowl. Process the rice until it is "mince" and place it in
the bowl with the walnuts. Set the mixture aside. In a skillet sauté the
onion in the oil until they are tender but not browned. Add the cooked onion
to the walnuts and rice in the bowl and add the vegetarian bacon bits,
barbecue sauce, salt and pepper and garlic powder. Add enough flour to make
a mixture to help form the patties. Start with a couple of tablespoons and
add flour until you get the right consistency to hold things together. Place
the patties on a cookie sheet, cover with plastic wrap and refrigerate for 1
hour. These can be made a day ahead of time. Heat a couple of tablespoons of
oil in a skillet and fry the patties for several minutes, turning
occasionally. Serve on a bun with barbecue sauce and pickles. Makes 2
burgers. This recipe can be doubled.
EGGPLANT AND CHICKPEA BURGERS (dairy)
|2 small eggplants
2 teaspoons salt
2 tablespoons olive oil
1/2 yellow onion, minced
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
|1 15 oz can chickpeas,
rinsed & drained
1/4 cup sun-dried tomatoes in oil -- do not drain
1/2 cup Parmesan cheese
1 1/4 cups bread crumbs
2 teaspoons freshly ground black pepper
6 sandwich buns
lettuce and tomato
Peel eggplant and cut into 1/2-inch dice.
Place in a colander and sprinkle with salt to expel excess moisture and take
away bitterness. Let drain for at least 30 minutes. Place a large nonstick
skillet sauté pan over medium-high heat. Add 1 tablespoon. of the oil to the
pan. Once oil is hot, add the diced eggplant, onion, garlic, cumin, and
oregano. Cook until eggplant is tender and onions are translucent. Turn
mixture into a large bowl and let cool slightly. Place drained chickpeas in
a small bowl and mash with a potato masher or the back of a fork until
coarsely chopped. Add to the eggplant mixture. Coarsely chop sun-dried
tomatoes and add to the eggplant mixture. Using your hands, mix Parmesan,
bread crumbs, and black pepper into the eggplant mixture. Mixture should
just hold together. Form 6 patties. In a large saute pan over medium-high
heat, cook the patties in the remaining tablespoon of olive oil until
lightly browned on each side, about 3 to 5 minutes per side. Serve on
lightly toasted buns with lettuce and tomato. Makes 6 burgers
SPICY BLACK BEAN BURGERS WITH CRANBERRY SAUCE (pareve)
A Note about
1. Soak herbs in cold water.
2. Add several drops of concentrated non-scented liquid detergent or
3. Agitate the herbs in the soapy water, in order to loosen the
sticking excretion of the bugs.
4. Using a heavy stream of water, thoroughly wash off the soap and
other foreign matter from the herbs.
5. Check both sides of each leaf under direct light.
6. If one or two insects are found, rewash the herbs.
7. If any insects are found after repeating the agitation process
twice, the entire bunch must be discarded.
Please note: To prepare herbs for use in soups, such as dill or
parsley, wash them thoroughly and place them in a cooking bag.
|2 can black beans;
drained and rinsed
1/2 cup onion; chopped
1/2 cup parsley; chopped finely
2 teaspoons minced garlic
2 jalapeno peppers; seeded, minced
1/3 cup flour
6 tablespoon flour
|1 1/2 teaspoon ground
1 1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1 egg white; beaten
1/3 cup bread crumbs
nonstick cooking spray
6 hamburger buns
In large bowl, combine beans, onion,
parsley, garlic, jalapeno peppers, 1/3 cup flour, coriander, cumin and
cayenne pepper, mix in egg white. Coarsely mash mixture into a thick chunky
paste, or process in food processor. Mix in the bread crumbs, if necessary,
to make firm mixture. Refrigerate for 1 to 2 hours for the flavors to blend.
Form the bean mixture into six patties, lightly coating them with flour.
Spray a large skillet with cooking spray and then preheat it until it's hot.
Cook patties until brown, 5 to 7 minutes on each side. Serve on hamburger
buns with Cranberry Sauce. Makes 6 burgers
1 cup cranberries; fresh or frozen
1/4 cup brown sugar; packed
1/4 cup celery; chopped finely
2 tablespoon onion; chopped finely
1 tablespoon ginger root; chopped finely or 1 teaspoon dried ginger
1/4 cup cider vinegar
2 tablespoon water
2 teaspoon Dijon mustard
In small saucepan over high heat, combine all ingredients. Bring to a
Boil. Immediately reduce the heat and simmer, stirring, until mixture is
thickened, about 10 minutes. Serve warm, or refrigerate and serve cold.
Makes 1 cup relish.
Goltz, a professional chef and caterer, is the author of the new
cookbook, Perfectly Pareve.
© Eileen Goltz 2004