Chickpea Burgers

I am still searching for a fast and easy vegan bean burger which has a good texture and does not fall apart. Lentil Mushroom burgers are tasty but relatively time consuming to make. These patties taste quite different than the lentil ones and are easy to make. I adapted this recipe from a few I looked up on the internet. The spice and vegetable mixture and quantities can be changed according to what you like or have on hand.

1 tin chickpeas (garbanzos) mashed or pureed in a food processor (I just mash them)

1 diced onion
3 cloves garlic, crushed
1/4 cup fresh cilantro
3/4 c grated carrot
1 tbsp lemon juice

1 tsp crushed cumin seeds (or powdered cumin)
1 tsp yellow or black mustard seeds
1 tsp coriander (powdered)
1 tsp salt
1/4-1/2 tsp cayenne pepper

1/4 cup chick pea flour (besan) or white flour

oil for frying

Add a tablespoon of oil to a frying pan and cook onions and spices together until onion is softened. Add garlic, cilantro, carrot and lemon juice and cook for a couple more minutes. (The Becka skipped this step and added all these uncooked ingredients together with the mashed chickpeas. The result was excellent.)

Add the cooked mixture to the mashed chickpeas and blend well in a bowl. Take 1/4 cup of the bean mixture at a time and form into patties with your hands. Use a little more flour if it is too sticky. Fry patties in a little oil in the frying pan until browned on both sides.

This makes a burger that is the perfect size to serve in an English muffin.

Channa Masala

This recipe may look complex, but it is very easy, especially if using canned chickpeas. Like most curry dishes, it tastes even better the next day. Serve with basmati rice. I found the recipe here and modified it very slightly.

Ingredients

• 1 tablespoon vegetable oil
• 2 medium onions (peeled and minced)
• 1 clove garlic (peeled and minced)
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cayenne pepper- I used 1/4 tsp
• 1 teaspoon ground turmeric
• 6 tablespoons chopped tomatoes- I used a few whole cherry tomatoes
• 1 cup water- I increased this to 1-1/2 cups
• 4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
• 2 teaspoons ground roasted cumin seeds- ground with mortar and pestle
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/2 lemon juiced- I used bottled lemon juice and a splash of lime juice
• 2 teaspoons grated fresh ginger

Directions

1. Heat oil in a large skillet.
2. Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
3. Turn heat to medium-low.
4. Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
5. Stir for a few seconds.
6. Add the tomatoes.
7. Cook the tomatoes until browned lightly.
8. Add chickpeas and a cup of water and stir.
9. Add the roasted cumin, paprika, garam masala, salt and lemon juice.
10. Cook covered for 10 minutes.
11. Remove the cover add the ginger.
12. Stir and cook uncovered for 30 seconds.

Garnish with finely chopped hot peppers and fresh cilantro leaves if desired.

Chicken and Rice

This is a fast after-work meal for the meat eaters in the family.

4 skinless chicken breasts, bone in or out
1 can condensed cream of mushroom soup (or other creamed condensed soup)
3/4 cup parboiled rice
1 cup water (Add 1/3 cup more water for a creamier base)

Mix rice, water and soup together in the bottom of a casserole dish or roasting pan. Place chicken breasts on top of the mixture. Season chicken with paprika and pepper.

Cover and bake for 45 min at 375 F. Remove lid for last 5-10 minutes.

Serve with a salad or cooked vegetables.

Vegetarian Chili

Chili is one of the fastest meals to make if you use canned beans and tomatoes. I have made it with ground meat, chunks of chicken breast, soy crumbles, but like it this way the best. I have used chili seasoning mixes in the past but due to their high sodium content, prefer to do my own spice mixture. This time I accidently put a teaspoon of cinnamon in instead of chili powder. I added the chili afterwards and the taste was unique and good. I rinse the beans well before adding them to the pan. It can be served in many ways;-

• with toast and a salad
• in taco shells or with tortillas adding salsa and sour cream
• as a taco salad served in a bed of greens and topped with tortilla chips and toppings
• as a stuffing for peppers

In a large pan or wok add some or all of these ingredients;-
2 tsp oil, 1 large diced onion, 1 large diced sweet pepper, 2 cloves garlic, 1 or more chopped hot peppers, 1 or more cups sliced mushrooms. Cook til softened

Add-
1-28 oz tin tomatoes
1-6 oz tin tomato paste if you have it
2-19 oz tins rinsed beans ( I used black beans and kidney beans)
1/2-1 tin canned lentils for a "ground meat" like texture
I like to simmer some zucchini slices in the stew after the tomatoes are added

Seasoning suggestions- (season to taste)

1 tbsp chili powder
1 tsp cumin ( I crush the whole seeds with a mortar and pestle)
hot pepper flakes, cayenne if you like it hotter
1/2 cup or more chopped fresh cilantro (coriander)
salt and pepper to taste
(or one package of chili seasoning mix)

Simmer for a few minutes to blend flavours. Tastes even better the next day.

For a meat-based chili, add 1/2-1 lb of cooked ground meat or chicken chunks. You can cook the meat with the onions and peppers.