 For the Vegetarian with Soul  
MORE!! GRILLIN"
Here ya' go...MORE, MORE, MORE!!! BBQ Veggie Pita - zucchini
- yellow squash
- mushrooms
- onions
- vegan BBQ sauce (sweet/tangy)
- pita vegan bread
Directions: You can use as many or as little of the vegetbles as you prefer. Lightly spray a frypan (I use a wok-type pan with a steamer lid) with vegetable spray. Heat over medium-low heat. Meanwhile cut the veggies into strips. Add to pan. Season lightly with salt, pepper, red pepper flakes (and any other seasonings you prefer, i.e. basil, oregano, etc.) Saute until crisp/tender. Drain juice (juice can be reserved for later cooking use with other recipes). Add BBQ sauce - heat thoroughly. Cut Pita in half and spoon veggies into pita. If you want to avoid the vegetable spray, you could saute the vegetables in a few tablespoons of vegetable broth. TVP Burgers yield: 3 burgers 1 Vegex cube (or vegetable bouillon) 1 tsp. Spike 1/2 tsp. onion powder 1 tsp. Gravy Master 3/4 cup boiling water 1 cup dry TVP 1 small onion, diced 1 Tbsp. oil 1/2 tsp. chili powder 1/4 tsp. garlic powder pinch of black pepper 1/2 tsp. oregano1 Tbsp. soy sauce 1/4 cup white flour Add Vegex, Spike, onion powder and Gravy Master to boiling water. Pour over TVP and let soak for 10 minutes. Saute onion in oil. Add to soaked TVP. Add chili powder, garlic, pepper, oregano and soy sauce. Add flour and stir until mixed well. Mold and flatten into three patties. Fry in a small amount of oil until nicely browned on each side. Serve on whole wheat roll or pita pocket with your favorite toppings. (Note: These made a scant three burgers. For two or more people, you might want to make more than one batch.)
Refried Bean Burgers yeild: 10 - 12 burgers 2 cups Fantastic Foods instant refried beans, prepared according to package instructions 1/2 cup stock or water, if needed 1 cup cooked rice 1 cup toasted seeds 2 Tbsp. nutritional yeast 1/4 cup tamari 1/4 tsp. oregano 1/4 tsp. thyme 1/2 cup raw grated carrots 2 cups rolled oats or bread crumbs Mix all ingredients together and form into patties. Freeze, then take out and fry or bake. Mustard can be added for a different taste. (Note: We did not add stock, because the mixture formed perfect patties without it. Although unspecified, we used short grain brown rice and sunflower seeds. We also made these a second time, eliminating the sunflower seeds and using an oil-free refried bean ix from Great Taste Adventures. This low-fat version was just as tasty.) <o:p></o:p>
Vegan Yeast "Cheese"
1/4 cup nutritional yeast flakes 1/4 cup unbleached white flour 1/2 tsp. sea salt 1/4 tsp. garlic powder 1 cup water 1 Tbsp. non-dairy margarine 1/4 tsp. prepared mustard Mix dry ingredients in saucepan. Whisk in water. Cook over medium heat while whisking until mixture thickens and bubbles. Cook 30 seconds more. Remove from heat. Whip in margarine and mustard. Let cool slightly.
Beet this Burger-MY FAVORITE!!! The burger has the unusual addition of 1 tbs of grated beets -- just enough to give it a pleasant color. Not a "beet" taste". They just make it a little sweet. TRY IT!!! 1 Tbs finely grated raw beet 1/2 cup cooked oats (quick or regular rolled oats) 1 cup uncooked oats (quick or regular rolled oats) 1/2 cup walnuts, coarsely ground 1/4 cup almonds, coarsely ground 2 Tbs sesame seeds 1 Tbs Vegix seasoning or instant vegetable broth 1/4 cup green pepper, minced 1/4 cup celery, minced 1/4 cup onion, minced 1 tsp dried basil 1/4 tsp dried thyme 1/4 tsp ground sage 1/4 tsp mustard powder 2 Tbs soy sauce 1 Tbs nutritional yeast flakes (optional) Mix all ingredients together well. Form into patties and gill until cooked through. Serve on whole wheat rolls with tomato slices and your favorite condiments.
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