Combine ground burger, cumin and salsa in microwaveable bowl; cover with paper towel.
Microwave on HIGH 1 to 2 min or until heated through, stirring after each 30 sec's
Place 1-1/2 cups of the lettuce on each of 2 salad plates; top evenly with the beans, corn, peppers and ground burger mixture.
Sprinkle with the cilantro and lime juice.
Salad:
Combine corn, celery, tomatoes, green pepper and dill.
Pour dressing over all.
Let marinate about 1 hour before serving.
Place in bowl lined with salad greens, such as lettuce leaves, if desired.
Garnish with onion rings and dill.
Dressing:
Combine all ingredients.
Beat with rotary beater or shake well until well blended.
Makes 1 cup.
ery soft cauliflower in the salad is wonderful, but the texture
Put your salad greens into a bowl.
Microwave your veggie burger on a plate for about 1 minute on high. Check the burger. You want hot and about ready, but not getting tough. Then add the slice of cheese and microwave for 30 seconds on high. If the cheese is not melted at that point, put it back in the microwave for 5-10 more seconds. Cut the cheeseburger into strips. Put it on top of the lettuce.
Drizzle your ketchup on top like salad dressing, or put out a little cup to dip into.
he following Indian Basmati Rice,Naan,Paratha,Chapati,Tandoori Roti.(Recipes will
nd sugar.
Arrange the salad leaves in a large serving
akes with tomatoes, yogurt and salad leaves.
Toss cucumber, sprouts, coconut, chili pepper, herbs and lemon peel and juice in a large bowl.
Heat oil in a small skillet on medium heat. Fry panch phoran and red pepper flakes for 3 mins, or until fragrant. Add to salad and mix well. Refrigerate until ready to serve.
grease casserole dish, preheat oven to 350f.
layer all ingredients in dish, sorta mix with a fork as much as possible, cover with foil.
bake for 45 min-1.5 hours depending on how thin you cut potatoes. mix gently halfway through and see how cooked potatoes are. if desired take foil off for last 10 min to brown on top.
serve with salad and a crisp white wine.
In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.
br>If making your own salad dressing: mix all ingredients in
br>Meanwhile, to make the salad, arrange pappadums in single layer
saute mushrooms and onions till soft.
add spices, tamari, mustard, and broth. simmer for ten min.
mix cold water and corn starch first, then add to mushroom mixture, stir till it starts to thicken, then add sour cream, olives, and \"beef\" strips.
heat through and adjust seasonings. add pasta and serve topped with parmesan. goes well with a simple green salad and a crisp white or rose wine.
Whisk dressing with curry paste and lime juice until combined.
Toss fusilli with tuna, green onions, cilantro, almonds and raisins. Add dressing and toss to combine. The salad can be reserved, tightly covered, in refrigerator for up to 1 day.
hells on top of each salad.
If you would like
ins. Serve with a green salad.
Cut into wedges. Serve with salad.
Heat oil in a wok on high heat. Stir-fry soy crumbles for 2 mins. Add vegetables and rice and cook for 3 mins, until heated through.
Stir in stock and cook for 2 mins. Fold in Parmesan cheese and parsley and season to taste.
Ladle generously into bowls and top with additional grated Parmesan cheese. Serve with green salad.
eaves alongside.
To make Salad:.
Heat oil in skillet
efore serving with a light salad and a dry white wine