'Tis the season for backyard barbeques and Vegetarians can often feel left out of the grilling mix. But, have no fear! We are sharing some of our favorite party-pleasing Vegetarian recipes that are sure to make your guests-- even those carnivorous party-goers-- full and happy!
Black Bean and Quinoa Burgers
½ cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (¼ cup)
1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Stir together quinoa and 1 ½ cups water (or substitute Worcestershire sauce) in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1½ cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in ¾ cup black beans, garlic, steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (½ cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown.
Serve on buns with your favorite condiments.
Tip: We recommend dressing your burger with a Chipotle sauce/salad dressing.
Tip#2: We also recommend serving alongside veggie crisps, fresh fruit, and popcorn.
Calories: 215, Protein: 9 g, Total Fat: 3 g, Saturated Fat: <1g, Carbohydrates: 40 g, Cholesterol: 0 mg, Sodium: 438 mg, Fiber: 6 g,
Sugar: 5 g, Yield: Serves 8
Oyster Mushroom Ceviche
This play on seafood ceviche can be served in martini glasses with plantain chips, or prepared as a passed appetizer in ceramic Asian spoons.
1 Tbs. vegetable oil
1 lb. oyster mushrooms, trimmed and pulled apart into small pieces
2 cups pineapple juice
1 medium red bell pepper, diced (1 cup)
6 hearts of palm, halved and sliced
1 avocado, finely diced (1 cup)
¼ cup finely diced red onion
¼ cup finely chopped cilantro
2 Tbs. lime juice
1 clove garlic, minced (1 tsp.)
1 Heat oil in large skillet on medium-high. Add mushrooms, and season with salt, if desired. Cook 8 to 10 minutes, or until mushrooms are darker and smaller in size, stirring occasionally.
2 Transfer mushrooms to bowl, and stir in remaining ingredients. Chill 1 hour or overnight before serving.
Unit (Serving Size): per 1/4-cup serving, Calories: 112, Protein: 4 g, Total Fat: 6 g, Saturated Fat: 1 g, Carbohydrates: 16 g, Cholesterol: 0 mg, Sodium: 118 mg, Fiber: 4 g, Sugar: 8 g, Yield: serves 16
This punch really packs a... well, punch. It's a festive and fun cocktail for your backyard soiree.
2 cups mango juice
1 cup tequila blanco
½ cup Triple Sec
¼ cup fresh lime juice
1 cup frozen mango chunks
2 limes, sliced
¼ cup pomegranate seeds, optional
Combine mango juice, tequila, Triple Sec and lime juice in pitcher. Add mango chunks, one sliced lime and pomegranate seeds, if desired. Stir in about 2 cups ice. Serve in glasses garnished with remaining lime slices.
Calories: 166, Protein: 1 g, Total Fat: 0.5 g, Saturated Fat: 0 g, Carbohydrates: 19 g, Cholesterol: mg, Sodium: 15 mg, Fiber: 2 g, Sugar: 15 g, Yield: Makes 8 drinks
Old-Fashioned Lemon Bars
The brown sugar shortbread crust has
a toffee note that balances the tart filling in these bars.
6 Tbs. unsalted butter, melted, and then cooled to room temperature
¼ cup packed light brown sugar
1 tsp. finely grated organic lemon zest
½ tsp. kosher salt
1 cup all-purpose flour
¾ cup plus 1 Tbs. sugar
½ cup lemon juice
3 Tbs. mild-flavored honey
½ tsp. vanilla extract
¼ tsp. kosher salt
3 large eggs, at room temperature (or 1 and 1/2 mashed bananas)
3 Tbs. all-purpose flour
1. To make Crust: Preheat oven to 350°F. Line 8-inch square baking pan with parchment paper so that paper extends beyond rim of pan. Stir together butter, brown sugar, lemon zest, and salt in medium bowl. Stir in flour. Cover pan with parchment paper. Pat mixture into bottom of pan. Bake 25 to 30 minutes, or until bottom is golden brown.
2. To make Filling: Whisk together sugar, lemon juice, honey, vanilla, salt, and eggs in medium bowl. Whisk in flour, and then pour over hot Crust.
3. Return pan to oven, and reduce heat to 300°F. Bake 15 to 20 minutes, or until Filling barely jiggles in center when pan is shaken. Remove pan from oven, and set on wire rack until completely cool. Lift square out using parchment paper, and slice into bars.
Serve with Vanilla Ice Cream or Sorbet.
Calories: 135, Protein: 2 g, Total Fat: 5 g, Saturated Fat: 3 g, Carbohydrates: 22 g, Cholesterol: 41 mg, Sodium: 94 mg, Fiber: <1 g, Sugar: 15 g
Yield: Makes 18 bars
Note: All recipes are courtesy of Vegetarian Times.