Posted by Jennifer (the student) on June 13, 2012
- ½ cup panko breadcrumbs
- 2 TBSP Dijon mustard
- 2 TBSP A1 sauce
- 2 TBSP Worcestershire sauce
- 1 cup finely sliced kale (with stems removed)
- ¼ cup finely chopped onion (we like a sweet onion)
- ¼ cup diced macadamia nuts (I used Trader Joe’s dry roasted & unsalted diced)
- 12 oz firm tofu (drained)
- olive oil (for cooking)
- 4 buns/rolls of your choice
- 1 avocado
- 1 TBSP mayonnaise (I used veganaise)
- In medium sized mixing bowl, combine all ingredients. Knead together with hands until blended.
- Shape into patties. Makes 4 to 5 large sliders or 3 to 4 large regular patties.
- Lightly oil a non-stick pan with olive oil and bring to medium heat on stovetop.
- Add patties to pan and brown on both sides. Approximately 4 to 5 minutes per side.
- While patties are cooking toast buns in a non-stick pan on medium heat.
- In a small bowl, combine avocado and mayonnaise and set aside.
- Assemble burgers and top with avocado mixture and roasted peppers and/or tomatoes.
*Garnish with: tomatoes and/or roasted red bell peppers
Posted by Jennifer (the RD) on May 29, 2012
Agar agar is a non animal alternative to gelatin. It is a combination of different sea vegetables and is used to stabilize/firm pies, puddings, jellies, etc. Just like gelatin, it needs to be dissolved in hot liquid, but firms up and thickens at room temperature. I bought a package at the Chinese supermarket and noticed that it was at least 50% cheaper than it was at Whole foods! 🙂
Posted By Jennifer (the student) on February 23, 2012
Chile Relleno is a popular Mexican dish, translated it means “stuffed chile.” Traditionally, chile relleno is a dish that is stuffed with cheese, battered and then deep-fried. I thought with a few changes, I could make this dish healthier and just as tasty. Continue reading
Posted by Jennifer (the RD) on February 15, 2012
This is an extermely inexpensive way to eat a veggie burger. You can make these burgers for a fraction of the cost of regular veggie burgers. I came up with this recipe because students in my vegetarian course were complaining about the cost of vegetarian convenience items. Continue reading
Posted by Jennifer (the student) on February 8, 2012
We so rarely have rain in southern California. Whenever it rains I start planning all the soups and stews I want to make. Yesterday was the perfect day for soup but unfortunately I did not have time. Continue reading
Posted by Jennifer (the RD) on January 18, 2012
This recipe is a spin off of the chocolate tofu pudding I have been making for my friends and also in my vegetarian lifestyle course. I wanted to try something different. I had a craving for the almond jello (you may have tried it at a Chinese restaurant) that my mom usually makes since it was absent from our Christmas menu this year for some reason. So, I decided to try to do an almond tofu pudding! Continue reading