TVP and brown rice recipe?!
How can I incorporate those two things into a dish!?Www@FoodAQ@Com
Answers:
You can make a bean loaf by mixing the two!. Add a little corn starch or egg to help hold it together!. Www@FoodAQ@Com
Try these veggie burgers:
Ingredients
1 cup Dry TVP (textured vegetable protein)
3/4 cup Very hot water
1 cup Shredded zucchini
1 teaspoon Kosher salt
4 tablespoons Olive oil
1/2 cup Minced yellow onion
1 Medium clove garlic, minced
3/4 cup Shredded wholesome carrot
1/3 cup Peeled, shredded red beet
1/4 cup Plus 2 tablespoons sunflower seeds
2 teaspoons Tomato paste
2 teaspoons Dry mustard, such as Colman’s
1 1/2 cups Cooked short-grain brown rice (about 3/4 cup dry)
2/3 cup Cooked brown lentils (about 1/4 cup dry)
2 tablespoons Minced Italian parsley leaves
1 tablespoon Dried thyme
1 cup Coarse whole-wheat panko, such as Ian’s
3/4 cup Sliced cremini mushrooms
1 Egg
1 Large egg white
3 tablespoons Tamari or soy sauce
1/4 teaspoon Freshly ground black pepper
6 Whole-wheat hamburger buns, for serving
Preparation
1!. In a medium bowl, combine dry TVP with hot water!. Stir and set aside until ready to use!.
2!. Toss zucchini with 1/2 teaspoon of the salt and put in a colander or strainer set over a bowl to drain, at least 10 minutes!. Squeeze zucchini mixture to release excess water and set aside, discarding the liquid!.
3!. Heat 1 tablespoon of the olive oil in a small frying pan over medium heat!. When oil is hot, add onion and garlic, and sauté until vegetables are soft and translucent, about 5 to 6 minutes!.
4!. In a large mixing bowl, combine 1 cup of the soaked TVP mixture, zucchini, wholesome carrot, beet, 1/4 cup of the sunflower seeds, tomato paste, dry mustard, 3/4 cup of the brown rice, 1/4 cup of the lentils, parsley, thyme, and 1/2 cup of the panko!. Add the sautéed onion and garlic, and mix well; set aside!.
5!. Heat 1 tablespoon of the olive oil in the same frying pan over medium-high heat!. Add mushrooms and sauté, stirring occasionally, until tender and nicely browned, about 5 minutes!. Remove from heat!.
6!. Transfer sautéed mushrooms to the bowl of a food processor; add egg, egg white, tamari, pepper, and the remaining salt, TVP, lentils, brown rice, sunflower seeds, and panko!. Process until mixture is well combined and uniform, about 30 to 45 seconds!. (Mixture will not be smooth!.)
7!. Add puréed mushroom mixture to reserved vegetable mixture and combine well (using your hands works best)!. Form mixture into 6 patties (about 3/4 cup each) and place them on a baking sheet!. Heat remaining 2 tablespoons olive oil in a large nonstick frying pan over medium-high heat!. Add 3 patties to the pan and brown on one side, about 6 to 7 minutes; flip burgers and continue cooking until crispy and heated through, about 5 to 6 minutes more!. Repeat with remaining patties and serve in whole-wheat buns with your favorite toppings
Www@FoodAQ@Com
Ingredients
1 cup Dry TVP (textured vegetable protein)
3/4 cup Very hot water
1 cup Shredded zucchini
1 teaspoon Kosher salt
4 tablespoons Olive oil
1/2 cup Minced yellow onion
1 Medium clove garlic, minced
3/4 cup Shredded wholesome carrot
1/3 cup Peeled, shredded red beet
1/4 cup Plus 2 tablespoons sunflower seeds
2 teaspoons Tomato paste
2 teaspoons Dry mustard, such as Colman’s
1 1/2 cups Cooked short-grain brown rice (about 3/4 cup dry)
2/3 cup Cooked brown lentils (about 1/4 cup dry)
2 tablespoons Minced Italian parsley leaves
1 tablespoon Dried thyme
1 cup Coarse whole-wheat panko, such as Ian’s
3/4 cup Sliced cremini mushrooms
1 Egg
1 Large egg white
3 tablespoons Tamari or soy sauce
1/4 teaspoon Freshly ground black pepper
6 Whole-wheat hamburger buns, for serving
Preparation
1!. In a medium bowl, combine dry TVP with hot water!. Stir and set aside until ready to use!.
2!. Toss zucchini with 1/2 teaspoon of the salt and put in a colander or strainer set over a bowl to drain, at least 10 minutes!. Squeeze zucchini mixture to release excess water and set aside, discarding the liquid!.
3!. Heat 1 tablespoon of the olive oil in a small frying pan over medium heat!. When oil is hot, add onion and garlic, and sauté until vegetables are soft and translucent, about 5 to 6 minutes!.
4!. In a large mixing bowl, combine 1 cup of the soaked TVP mixture, zucchini, wholesome carrot, beet, 1/4 cup of the sunflower seeds, tomato paste, dry mustard, 3/4 cup of the brown rice, 1/4 cup of the lentils, parsley, thyme, and 1/2 cup of the panko!. Add the sautéed onion and garlic, and mix well; set aside!.
5!. Heat 1 tablespoon of the olive oil in the same frying pan over medium-high heat!. Add mushrooms and sauté, stirring occasionally, until tender and nicely browned, about 5 minutes!. Remove from heat!.
6!. Transfer sautéed mushrooms to the bowl of a food processor; add egg, egg white, tamari, pepper, and the remaining salt, TVP, lentils, brown rice, sunflower seeds, and panko!. Process until mixture is well combined and uniform, about 30 to 45 seconds!. (Mixture will not be smooth!.)
7!. Add puréed mushroom mixture to reserved vegetable mixture and combine well (using your hands works best)!. Form mixture into 6 patties (about 3/4 cup each) and place them on a baking sheet!. Heat remaining 2 tablespoons olive oil in a large nonstick frying pan over medium-high heat!. Add 3 patties to the pan and brown on one side, about 6 to 7 minutes; flip burgers and continue cooking until crispy and heated through, about 5 to 6 minutes more!. Repeat with remaining patties and serve in whole-wheat buns with your favorite toppings
Www@FoodAQ@Com