Re: Re: Vegan burger recipe in the paper and chili tomato jam

[Guest guest]

You can't use attachments in Yahoo Groups emails. Your best bet would be to just

copy and paste the contents of the document into an email and send it to the

group.

Sorry about your husband, I spent a little more than four years on dialysis

until I got a kidney transplant about 7 and a half years ago. So I know how

challenging the renal diet is.

Lee

> It sounds good. What all else do you put in your stir fry? Are most people

on sprout people vegan or is there a big mix. One reason I asked is that the

local newspaper has a food section and it has a page where people ask about

restaurant meals and get recipes for them. Yesterday they had a recipe for a

Vegan burger that sounded really good. It is based on a burger served at

Willie T's in Key West. They wouldn't give the recipe but would give the

ingredients and so they put together a recipe based on the information. There

is also a tomato pepper jam that tops it. The photo has a bun with lettuce on

bottom, large slices of tomato, the vegan burger and then sprouts and the jam on

top with the top bun. I typed it into a document and am not sure I can attach

one like this or not but I think I'll try. There is also a recipe for a sesame

topping for broccoli and came at request of someone who was tired of cheese

toppings. This looks

> interesting as well.

[Guest guest]

Rena, I sent the recipe by email and one for Hearts of Palm dip as well.  I sure

would like to know how this tastes.  The jam sounded interesting too, but I

don't do things too hot.  Since the seeds and inner  ribs are out, it may not be

too hot.  If it turned out well, it would be a nice gift for Christmas once it

is canned.  Wish my husband could eat the ingredients in this.  He can't have

the potassium and phosphorous.  His phosphorous is high right now and calcium a

bit low.  Trying to watch what he eats closer as dialysis can't get rid of the

phosphorous.

Carolyn Wilkerson

 

To: sproutpeople

Sent: Friday, March 16, 2012 12:21 PM

Subject: Re: Re: Vegan burger recipe in the paper and

chili tomato jam

I'm interested too - jp17aday@...

Thanks for the offer!

*Rena*

If God brings you to it, He will bring you through it.

Happy moments, *praise* God.

Difficult moments, *seek* God.

Quiet moments, *worship* God.

Painful moments, *trust* God.

Every moment, *thank* God.

> **

>

>

> Please Carolyn, send me recipe I am vegan95% my email is:

> angeguti767@.... Thanks for your time............

> Sent on the Sprint® Now Network from my BlackBerry®

>

> Re: Mung bean dehulling

>

>

>

>

> Hi there.

>

> Glad you liked my videos. I also discovered that my sunnies and my pea

> shoots take a while but THEY ARE SPROUTING BEAUTIFULLY so who cares. I just

> make a lot of batches.

>

> And I can tell you right now about de-hulling the bean sprouts.

>

> Get a really big bowl, filled with water. Dump your bean sprouts and swish

> swish swish. You'll see LOTS of little green hulls floating around, just

> tip the bowl and the hulls will float away. Keep doing this until you have

> no hulls left. AFter doing this a few times, I pick out the rest of the

> hulls individually off of the bean sprouts.

>

> Some people don't care and eat the hulls. It's just fiber but I don't like

> them sticking in between my teeth so I de-hull. So try doing that first and

> you'll see LOTS of hulls floating away.

>

> And don't store them in the fridge too long. They canget funky. I stir fry

> them immediately after harvesting. LOVELY!!!

>

> I did this the other night. Added a bit of sesame oil and low sodium

> teriyaki.

>

> Amazing bean sprout (and other veggies) stir fry

>

> Take care

>

> Melody

>

> >

> >

> > I'm so excited. I just made my first batch of just mung beans. The only

> other times they had been in mixes. They overflowed my green tray and the

> tails were pretty long, not like at the store ones, but still pretty good.

> They taste yummy too, I was eating them straight from the tray. they filled

> to the max a gallon sized zip lock bag. My question is, is there a way to

> dehull them or are we just supposed to eat the green hulls. also, I have

> been storing all my sprouts in zip locks in the frig, is there a better way

> than that? Thanks all, you have been an immense help to me. Melody, I have

> learned so much from your videos. I also have some pea and some sunflower

> shoots going right now, but they are taking forever, I don't know if I am

> doing them right or not. I am not sure I have the patience for doing these.

> Have a great day all. I'm off to work now, TGIF

> >

> >

> >

> >

[Guest guest]

Congratulations to you on a successful kidney transplant.  That is so great to

hear.  I don't know with all his other problems if he would be a candidate for

one.  I initially hoped that his kidney would start operating more after

dialysis helped him take off extra fluids, but I am losing hope on that.  The

doctor hadn't expected that but I like to wear my pink glasses as long as I

can.   just so glad to hear someone is doing well and got the transplant.  I

will have to tell my husband that.  But people are on dialysis for years and

years.  If  you think enough people would like it, I will do a cut and

paste. 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Friday, March 16, 2012 12:40 PM

Subject: Re: Re: Vegan burger recipe in the paper and

chili tomato jam

 

You can't use attachments in Yahoo Groups emails. Your best bet would be to just

copy and paste the contents of the document into an email and send it to the

group.

Sorry about your husband, I spent a little more than four years on dialysis

until I got a kidney transplant about 7 and a half years ago. So I know how

challenging the renal diet is.

Lee

> It sounds good. What all else do you put in your stir fry? Are most people on

sprout people vegan or is there a big mix. One reason I asked is that the local

newspaper has a food section and it has a page where people ask about restaurant

meals and get recipes for them. Yesterday they had a recipe for a Vegan burger

that sounded really good. It is based on a burger served at Willie T's in Key

West. They wouldn't give the recipe but would give the ingredients and so they

put together a recipe based on the information. There is also a tomato pepper

jam that tops it. The photo has a bun with lettuce on bottom, large slices of

tomato, the vegan burger and then sprouts and the jam on top with the top bun. I

typed it into a document and am not sure I can attach one like this or not but I

think I'll try. There is also a recipe for a sesame topping for broccoli and

came at request of someone who was tired of cheese toppings. This looks

> interesting as well.

[Guest guest]

???

Sent on the Sprint® Now Network from my BlackBerry®

Re: Mung bean dehulling

 

Hi there.

Glad you liked my videos. I also discovered that my sunnies and my pea shoots

take a while but THEY ARE SPROUTING BEAUTIFULLY so who cares. I just make a lot

of batches.

And I can tell you right now about de-hulling the bean sprouts.

Get a really big bowl, filled with water. Dump your bean sprouts and swish swish

swish. You'll see LOTS of little green hulls floating around, just tip the bowl

and the hulls will float away. Keep doing this until you have no hulls left.

AFter doing this a few times, I pick out the rest of the hulls individually off

of the bean sprouts.

Some people don't care and eat the hulls. It's just fiber but I don't like them

sticking in between my teeth so I de-hull. So try doing that first and you'll

see LOTS of hulls floating away.

And don't store them in the fridge too long. They canget funky. I stir fry them

immediately after harvesting. LOVELY!!!

I did this the other night. Added a bit of sesame oil and low sodium teriyaki.

Amazing bean sprout (and other veggies) stir fry

Take care

Melody

>

>

> I'm so excited. I just made my first batch of just mung beans. The only other

times they had been in mixes. They overflowed my green tray and the tails were

pretty long, not like at the store ones, but still pretty good. They taste yummy

too, I was eating them straight from the tray. they filled to the max a gallon

sized zip lock bag. My question is, is there a way to dehull them or are we just

supposed to eat the green hulls. also, I have been storing all my sprouts in zip

locks in the frig, is there a better way than that? Thanks all, you have been an

immense help to me. Melody, I have learned so much from your videos. I also have

some pea and some sunflower shoots going right now, but they are taking forever,

I don't know if I am doing them right or not. I am not sure I have the patience

for doing these. Have a great day all. I'm off to work now, TGIF

>

>

>

>

[Guest guest]

Hi Carolyn,

Were you sending it to me directly? If so, I haven't seen it. Thanks!

*Rena*

If God brings you to it, He will bring you through it.

Happy moments, *praise* God.

Difficult moments, *seek* God.

Quiet moments, *worship* God.

Painful moments, *trust* God.

Every moment, *thank* God.

On Fri, Mar 16, 2012 at 10:43 AM, Carolyn Wilkerson <

carolyn.wilkerson@...> wrote:

> **

>

>

> Rena, I sent the recipe by email and one for Hearts of Palm dip as well.

> I sure would like to know how this tastes. The jam sounded interesting

> too, but I don't do things too hot. Since the seeds and inner ribs are

> out, it may not be too hot. If it turned out well, it would be a nice gift

> for Christmas once it is canned. Wish my husband could eat the ingredients

> in this. He can't have the potassium and phosphorous. His phosphorous is

> high right now and calcium a bit low. Trying to watch what he eats closer

> as dialysis can't get rid of the phosphorous.

>

> Carolyn Wilkerson

>

>

>

>

> To: sproutpeople

> Sent: Friday, March 16, 2012 12:21 PM

> Subject: Re: Re: Vegan burger recipe in the paper

> and chili tomato jam

>

>

> I'm interested too - jp17aday@...

>

> Thanks for the offer!

>

> *Rena*

>

> If God brings you to it, He will bring you through it.

>

> Happy moments, *praise* God.

> Difficult moments, *seek* God.

> Quiet moments, *worship* God.

> Painful moments, *trust* God.

> Every moment, *thank* God.

>

>

>

>

> > **

>

> >

> >

> > Please Carolyn, send me recipe I am vegan95% my email is:

> > angeguti767@.... Thanks for your time............

> > Sent on the Sprint® Now Network from my BlackBerry®

> >

> > Re: Mung bean dehulling

> >

> >

> >

> >

> > Hi there.

> >

> > Glad you liked my videos. I also discovered that my sunnies and my pea

> > shoots take a while but THEY ARE SPROUTING BEAUTIFULLY so who cares. I

> just

> > make a lot of batches.

> >

> > And I can tell you right now about de-hulling the bean sprouts.

> >

> > Get a really big bowl, filled with water. Dump your bean sprouts and

> swish

> > swish swish. You'll see LOTS of little green hulls floating around, just

> > tip the bowl and the hulls will float away. Keep doing this until you

> have

> > no hulls left. AFter doing this a few times, I pick out the rest of the

> > hulls individually off of the bean sprouts.

> >

> > Some people don't care and eat the hulls. It's just fiber but I don't

> like

> > them sticking in between my teeth so I de-hull. So try doing that first

> and

> > you'll see LOTS of hulls floating away.

> >

> > And don't store them in the fridge too long. They canget funky. I stir

> fry

> > them immediately after harvesting. LOVELY!!!

> >

> > I did this the other night. Added a bit of sesame oil and low sodium

> > teriyaki.

> >

> > Amazing bean sprout (and other veggies) stir fry

> >

> > Take care

> >

> > Melody

> >

> > >

> > >

> > > I'm so excited. I just made my first batch of just mung beans. The only

> > other times they had been in mixes. They overflowed my green tray and the

> > tails were pretty long, not like at the store ones, but still pretty

> good.

> > They taste yummy too, I was eating them straight from the tray. they

> filled

> > to the max a gallon sized zip lock bag. My question is, is there a way to

> > dehull them or are we just supposed to eat the green hulls. also, I have

> > been storing all my sprouts in zip locks in the frig, is there a better

> way

> > than that? Thanks all, you have been an immense help to me. Melody, I

> have

> > learned so much from your videos. I also have some pea and some sunflower

> > shoots going right now, but they are taking forever, I don't know if I am

> > doing them right or not. I am not sure I have the patience for doing

> these.

> > Have a great day all. I'm off to work now, TGIF

> > >

> > >

> > >

> > >

[Guest guest]

I sent it to you by email and it appeared to go through.  I'll do a cut and

paste and send it that way.  It is below.  I hope that some may find it

interesting.  It sounds great and looked great in the photo in the paper.

Carolyn Wilkerson

 

Vegan Garden Veggie Burger            with big flavor

 

Sun Sentinel – adapted from ingredients from Willie T’s in Key West 

(wouldn’t give out recipe but would tell ingredients. Did add some spices. 

Didn’t give out their ingredients for pepper jam so they adapted a recipe 

from a blog from  SherrieVinton.com

Sherrie is a food advocate and preservation authority  and author of a book on

preserving.

 

If  you don’t use burgers at once store raw patties between sheets of waxed

or parchment paper in an airtight container and freeze.  Thaw in refrigerator.

 

½ c. lentils

½ c split peas

½ c. brown rice

3 c. vegetable broth

1 bay leaf

1 (15 oz) can red beans, rinsed and drained (or cooked fresh and stored in

freezer)

½ c.toasted sunflower seeds

2 c. broccoli florets, about  4 oz.

1 c. sliced mushrooms, about 3 oz.

3 scallions, white and light green parts, chopped

2 cloves garlic

2 carrots, peeled and chopped

12 sprigs fresh flat leaf parsley, leaves picked.

1 tsp. cumin

1 tsp. smoked paprika

1/8 tsp. cayenne  pepper

Salt and fresh ground black pepper

½ c. bread crumbs

2 TB canola oil plus more if needed

12 hamburger buns for serving

Tomato pepper jam  optional (see recipe)

Lettuce leaves for serving optional

Sliced tomato for serving optional

Alfalfa sprouts for serving optional

 

Nutritional information per berger: 329 calories, 23% calories from fat, 8 g

fat, 1 g saturated fat, 50 g carbs, 14 g. protein, 419 mg sodium, 9 g fiber, 0-

cholesterol

 

CHILI TOMATO JAM

 

2 lbs tomatoes

½ lb red chili peppers

1-1/4 c. sugar, divided

1 c. distilled white vinegar

1 tsp calcium water (included in the Pomona box)

1 tsp Pomona’s Universal pectin

 

Peel core and chop the tomatoes. Wearing gloves remove the stems, seeds and ribs

from the chilis and dice fine. Combine the tomatoes, chilies, 1 c of sugar and

the vinegar in medium saucepan and bring to a boil.  Reduce heat to med low and

simmer, stirring frequently, until vegetables are tender and water cooks off,

about 20 min. Add calcium water.

 

In small bowl, stir together the pectin and the remaining ¼ c. sugar and then

stir into the jam. Return to a boil and stir to dissolve sugar.   Remove from

heat and let rest for 5 min, stirring to release air bubbles. Scoop off foam.

 

Ladle into bowls or jars.  Cool, cover and refrigerate for up to 3 weeks.  Or

can, using the boiling water method. Ladel into clean hot 4 oz canning jars,

leaving ¼ “ head space. Release trapped air. Wipe rims clean, center lids on

and screw on jar bands. Process for10 min. Turn off heat, remove canner lid and

let jars rest in water for 5t min.  Remove jars and set aside for 24 hours.

Chjeck seals then store in cool dark place forup to 1 year.  Makes about 3

cups.

 

Nutritional analysis per TB: 25 calories, 0% from fat, 6 g carbs, 3 mg sodium,

trace fiber, all rest was zero.  *Pomona’s Universal Pectin is a sugar free

low methoxyl citrus pectin that is activated by calcium.  Since it does not

require sugar t o jell, jams and jellies can be made with less, little or no

sugar. Look for Pomona’s Pectin at local natural food store, food coop or

canning supply store.

 

SESAME BROCCOLI  ( broccoli with the cheese sauce)

 

If  you like a little heat, add a  pinch of red pepper flakes or tsp chili oil

or sriracha chili sauce.

¼ cup soy sauce

1 TB honey

2 TB sesame oil

1 TB hoisin sauce

1 large bunch broccoli, washed and cut into florets, and steamed.

¼ c. sesame seeds, toasted

 

Using large bowl, whisk together soy sauce, honey, sesame oil and hoisin sauce.

Add srteamed broccoli, sprinkle witrh sesame seeds and toss tocombine. Serve

immediately. Makes 6 servings.

 

Nutritional info: 107 calories, 63% from fat, 8 g fat 1 g saturated fat, 8 g

carbs, 3 g protein, 941 mg sodium (whew that is high), 2 g. fiber, 0

cholesterol.

 

(email questions: @...

Sun Sentinel’s “You Asked for it†page. 

 

 

To: sproutpeople

Sent: Friday, March 16, 2012 12:57 PM

Subject: Re: Re: Vegan burger recipe in the paper and

chili tomato jam

Hi Carolyn,

Were you sending it to me directly?  If so, I haven't seen it.  Thanks!

*Rena*

If God brings you to it, He will bring you through it.

Happy moments, *praise* God.

Difficult moments, *seek* God.

Quiet moments, *worship* God.

Painful moments, *trust* God.

Every moment, *thank* God.

On Fri, Mar 16, 2012 at 10:43 AM, Carolyn Wilkerson <

carolyn.wilkerson@...> wrote:

> **

>

>

> Rena, I sent the recipe by email and one for Hearts of Palm dip as well.

> I sure would like to know how this tastes.  The jam sounded interesting

> too, but I don't do things too hot.  Since the seeds and inner  ribs are

> out, it may not be too hot.  If it turned out well, it would be a nice gift

> for Christmas once it is canned.  Wish my husband could eat the ingredients

> in this.  He can't have the potassium and phosphorous.  His phosphorous is

> high right now and calcium a bit low.  Trying to watch what he eats closer

> as dialysis can't get rid of the phosphorous.

>

> Carolyn Wilkerson

>

>

>

>

> To: sproutpeople

> Sent: Friday, March 16, 2012 12:21 PM

> Subject: Re: Re: Vegan burger recipe in the paper

> and chili tomato jam

>

>

> I'm interested too - jp17aday@...

>

> Thanks for the offer!

>

> *Rena*

>

> If God brings you to it, He will bring you through it.

>

> Happy moments, *praise* God.

> Difficult moments, *seek* God.

> Quiet moments, *worship* God.

> Painful moments, *trust* God.

> Every moment, *thank* God.

>

>

>

>

> > **

>

> >

> >

> > Please Carolyn, send me recipe I am vegan95% my email is:

> > angeguti767@.... Thanks for your time............

> > Sent on the Sprint® Now Network from my BlackBerry®

> >

> > Re: Mung bean dehulling

> >

> >

> >

> >

> > Hi there.

> >

> > Glad you liked my videos. I also discovered that my sunnies and my pea

> > shoots take a while but THEY ARE SPROUTING BEAUTIFULLY so who cares. I

> just

> > make a lot of batches.

> >

> > And I can tell you right now about de-hulling the bean sprouts.

> >

> > Get a really big bowl, filled with water. Dump your bean sprouts and

> swish

> > swish swish. You'll see LOTS of little green hulls floating around, just

> > tip the bowl and the hulls will float away. Keep doing this until you

> have

> > no hulls left. AFter doing this a few times, I pick out the rest of the

> > hulls individually off of the bean sprouts.

> >

> > Some people don't care and eat the hulls. It's just fiber but I don't

> like

> > them sticking in between my teeth so I de-hull. So try doing that first

> and

> > you'll see LOTS of hulls floating away.

> >

> > And don't store them in the fridge too long. They canget funky. I stir

> fry

> > them immediately after harvesting. LOVELY!!!

> >

> > I did this the other night. Added a bit of sesame oil and low sodium

> > teriyaki.

> >

> > Amazing bean sprout (and other veggies) stir fry

> >

> > Take care

> >

> > Melody

> >

> > >

> > >

> > > I'm so excited. I just made my first batch of just mung beans. The only

> > other times they had been in mixes. They overflowed my green tray and the

> > tails were pretty long, not like at the store ones, but still pretty

> good.

> > They taste yummy too, I was eating them straight from the tray. they

> filled

> > to the max a gallon sized zip lock bag. My question is, is there a way to

> > dehull them or are we just supposed to eat the green hulls. also, I have

> > been storing all my sprouts in zip locks in the frig, is there a better

> way

> > than that? Thanks all, you have been an immense help to me. Melody, I

> have

> > learned so much from your videos. I also have some pea and some sunflower

> > shoots going right now, but they are taking forever, I don't know if I am

> > doing them right or not. I am not sure I have the patience for doing

> these.

> > Have a great day all. I'm off to work now, TGIF

> > >

> > >

> > >

> > >

[Guest guest]

I pasted in the recipe on one of my responses to sprout  people but will attach

it here so you don't have to do must but save it.

Carolyn Wilkerson

 

To: sproutpeople

Sent: Friday, March 16, 2012 12:56 PM

Subject: Re: Re: Vegan burger recipe in the paper and

chili tomato jam

 

???

Sent on the Sprint® Now Network from my BlackBerry®

Re: Mung bean dehulling

 

Hi there.

Glad you liked my videos. I also discovered that my sunnies and my pea shoots

take a while but THEY ARE SPROUTING BEAUTIFULLY so who cares. I just make a lot

of batches.

And I can tell you right now about de-hulling the bean sprouts.

Get a really big bowl, filled with water. Dump your bean sprouts and swish swish

swish. You'll see LOTS of little green hulls floating around, just tip the bowl

and the hulls will float away. Keep doing this until you have no hulls left.

AFter doing this a few times, I pick out the rest of the hulls individually off

of the bean sprouts.

Some people don't care and eat the hulls. It's just fiber but I don't like them

sticking in between my teeth so I de-hull. So try doing that first and you'll

see LOTS of hulls floating away.

And don't store them in the fridge too long. They canget funky. I stir fry them

immediately after harvesting. LOVELY!!!

I did this the other night. Added a bit of sesame oil and low sodium teriyaki.

Amazing bean sprout (and other veggies) stir fry

Take care

Melody

>

>

> I'm so excited. I just made my first batch of just mung beans. The only other

times they had been in mixes. They overflowed my green tray and the tails were

pretty long, not like at the store ones, but still pretty good. They taste yummy

too, I was eating them straight from the tray. they filled to the max a gallon

sized zip lock bag. My question is, is there a way to dehull them or are we just

supposed to eat the green hulls. also, I have been storing all my sprouts in zip

locks in the frig, is there a better way than that? Thanks all, you have been an

immense help to me. Melody, I have learned so much from your videos. I also have

some pea and some sunflower shoots going right now, but they are taking forever,

I don't know if I am doing them right or not. I am not sure I have the patience

for doing these. Have a great day all. I'm off to work now, TGIF

>

>

>

>

[Guest guest]

I'd enjoy having the recipe too please

boxers1@...

[Guest guest]

I will attach it here but I did cut and paste it into an email going back to the

sprout people site.  Did anyone see it there?  I hope you can open this one. 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Friday, March 16, 2012 4:17 PM

Subject: Re: Re: Vegan burger recipe in the paper and

chili tomato jam

 

I'd enjoy having the recipe too please

boxers1@...

[Guest guest]

yes, i saw the one you posted to the group.

*Rena*

If God brings you to it, He will bring you through it.

Happy moments, *praise* God.

Difficult moments, *seek* God.

Quiet moments, *worship* God.

Painful moments, *trust* God.

Every moment, *thank* God.

On Fri, Mar 16, 2012 at 7:47 PM, Carolyn Wilkerson <

carolyn.wilkerson@...> wrote:

> **

>

>

> I will attach it here but I did cut and paste it into an email going back

> to the sprout people site. Did anyone see it there? I hope you can open

> this one.

>

> Carolyn Wilkerson

>

>

>

>

> To: sproutpeople

> Sent: Friday, March 16, 2012 4:17 PM

> Subject: Re: Re: Vegan burger recipe in the paper

> and chili tomato jam

>

>

> I'd enjoy having the recipe too please

> boxers1@...

>

>

>

>

[Guest guest]

I wasn't sure as I got several requests since then.  Does this sound more

complicated than the recipes you have?  I ate some of my 4 seed salad sprouts

today.  Sure could tell which one was the radish.  LOL.  Was nice actually.

Carolyn Wilkerson

 

To: sproutpeople

Sent: Friday, March 16, 2012 9:48 PM

Subject: Re: Re: Vegan burger recipe in the paper and

chili tomato jam

yes, i saw the one you posted to the group.

*Rena*

If God brings you to it, He will bring you through it.

Happy moments, *praise* God.

Difficult moments, *seek* God.

Quiet moments, *worship* God.

Painful moments, *trust* God.

Every moment, *thank* God.

On Fri, Mar 16, 2012 at 7:47 PM, Carolyn Wilkerson <

carolyn.wilkerson@...> wrote:

> **

>

>

> I will attach it here but I did cut and paste it into an email going back

> to the sprout people site.  Did anyone see it there?  I hope you can open

> this one.

>

> Carolyn Wilkerson

>

>

>

>

> To: sproutpeople

> Sent: Friday, March 16, 2012 4:17 PM

> Subject: Re: Re: Vegan burger recipe in the paper

> and chili tomato jam

>

>

> I'd enjoy having the recipe too please

> boxers1@...

>

>

>

>

[Guest guest]

I don't know that they said anything about a vitamix or blender.  Dont' want to

liquify.  The recipe came from the paper from someone writing in and asking 

if they could get the recipe for Willie T's vegan burger.  Willie T's is in Key

West.  They would give the ingredients but not the amounts or directions.  The

newspaper editor was able to use the ingredients and put it together in a burger

she thought was similar to Willie T's.  I didn't try it.  My husband can't

have beans or seeds.  It sounds like a lot of work for me when I am not vegan

and only me other than my husband.  I have to fix certain things for him. 

This sounded good though and I wanted the recipe.  But another sprout person

has some vegan burgers that have fewer ingredients and include nuts and when she

can send them I may try that.   She included it as a post but it didn't come

through so I'll ask her to do what I did, to cut and paste into the email.

 

Sorry I can't tell you how this tastes as it was only in the paper the other day

and because many of you are vegan and this was good enough for someone to

request it after they tried themselves, it sounded like it would be good.  If I

go down to Key West I'll be looking for Willie T's.  The tomato pepper jam is a

recipe on line that the paper used to try to mimic the jam or preserves that

Willie T's uses on their burgers.  It is a bit spicy but also sweet.  I have

had a red pepper jelly and it is like that and I put it on brie and toast when I

could find it at Costco.  But it hasn't been there for months.  Itmay come

from Canada.  I have bought other red pepper jellies but it isn't as good as

that one was.  I did find some on line for canning, but haven't tried it.  If

I end up growing some red pepper I may try it.  But I don't know how much is

hot and how much is sweet red pepper.

 

I am diabetic too and went off Craig and my sugar went up.  yesterday it

dropped down to 65 which isn't alarming for my doctor but I sure feel it as I

started to get shaky and had to eat something before we went out for dinner.

LOL.   I had to raise the insulin because of the sugar levels and might go up

again on Monday when see doctor.  If I ate more vegan I could probably cut it

back again.  But hard to do that right off the bat.  I am going to try to add

sprouts and will try to grow a few things outside. If  you try that recipe, let

me know how it is. 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Sunday, March 18, 2012 9:23 AM

Subject: Re: Vegan burger recipe in the paper and chili

tomato jam

 

That sounds really good, Carolyn. Thanks for posting it. I'm not entirely vegan

or raw food, but enjoy them. I do find that my diabetes is better controlled on

a vegan diet so am always interested in vegan recipes.

I'm assuming with these burgers that all the ingredients up to the buns are

mixed in the VitaMix to somewhat mash the beans and incorporate everything? Or

do you simply mix everything together by hand? I've never made, and I don't

think I've ever had, a bean burger so not sure of the intended consistency.

Sorry if the question has already been asked and answered. I'm a few days behind

in my daily digest. Again, thanks for posting this!

Andresa

[Guest guest]

Thanks for the information on a burger with beans and veggies.  I have never

made a veggie burger before, of any kind.  I have tasted some from stores but

were awful (veggie).  But some in restaurants were good.  But don't think I've

had one in FL since 2005.  Glad to have some of the recipes.  Also I sure wish

I had learned some of these things earlier.  But working and with kids and

little internet then or none -- it wasn't possible.  I probably could have

found someone but I didn't think of it.  I was a lot healthier then. 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Sunday, March 18, 2012 10:24 AM

Subject: Re: Vegan burger recipe in the paper and chili

tomato jam

 

Being vegetarian in our house, we make bean and veggie burgers all the time. I

just take a couple of cups of cooked beans (any kind is fine, even chickpeas. My

daughter's favorite is black beans) Drain off the liquid (if using canned beans,

rinse them too-we use fresh beans from our garden, or beans that I have dried

then cooked) Mash the beans with a fok, then add in chopped red onion, celery,

green, red or yellow peppers (we put in all three) or whatever other veggies you

want. We often add a chopped portabello mushroom too. Add in just enough bread

crumbs or cracker crumbs to soak up the extra moisture-you can also add cooked

brown rice or quinoa. Some people like to add an egg to help it bind-I add a

little chia, flax, or tapioca gel instead of egg. Mix well, form in to patties

and grill, bake or fry in a bit of olive oil. Delish!

> >

> > That sounds really good, Carolyn. Thanks for posting it. I'm not entirely

vegan or raw food, but enjoy them. I do find that my diabetes is better

controlled on a vegan diet so am always interested in vegan recipes.

> >

> > I'm assuming with these burgers that all the ingredients up to the buns are

mixed in the VitaMix to somewhat mash the beans and incorporate everything? Or

do you simply mix everything together by hand? I've never made, and I don't

think I've ever had, a bean burger so not sure of the intended consistency.

> >

> > Sorry if the question has already been asked and answered. I'm a few days

behind in my daily digest. Again, thanks for posting this!

> >

> > Andresa

> >

>

>

>

>

>