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Before you jump to Spicy Bean Quarter Pounders (vegan) recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. Those days are over, and it appears we all recognize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we cannot adjust things for the better without everyone's active contribution. Each and every family ought to start creating changes that are environmentally friendly and they should do this soon. Here are a few tips that can help you save energy, mainly by making your cooking area more green.
Refrigerators and freezers use a lot of electricity, especially if they are not operating as economically as they should. If you can get a new one, they use about 60% less than the old models that are more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to run as often.
From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. A lot of it truly is simply utilizing common sense.
We hope you got benefit from reading it, now let's go back to spicy bean quarter pounders (vegan) recipe. To cook spicy bean quarter pounders (vegan) you need 14 ingredients and 15 steps. Here is how you achieve it.
The ingredients needed to prepare Spicy Bean Quarter Pounders (vegan):
- Provide 1 cup of dried breadcrumbs *(see steps 1-3).
- Take 1 can of red kidney beans, drained.
- Use 1 can of garbanzo beans/ chick peas, drained.
- Take 2 medium of carrots, peeled and chopped.
- You need 1 tbsp of olive oil.
- Use 1 of yellow onion, quite finely chopped.
- Get 2 of garlic cloves, crushed.
- Take 1/2 tsp of smoked paprika.
- You need 1/2 tsp of ground cumin.
- Prepare 1 tsp of dried oregano.
- Take 1/4 cup of frozen sweetcorn, defrosted.
- You need 2 tbsp of chopped pickled jalapeños.
- Take 4 tbsp of canola oil, for frying.
- Use 4 of burger buns.
Instructions to make Spicy Bean Quarter Pounders (vegan):
- Heat oven to 110C..
- Cut crusts off 4 slices of white bread, then put them straight on the oven shelf for 30 munutes until dried out..
- Crumble bread to make breadcrumbs, you can bash them in a bag or crush them in a bowl using the bottom of a small cup...set aside.
- Cook the carrots for 10 minutes in boiling water, drain and set aside to cool.
- Heat the olive oil in a skillet and fry the onion for 3 minutes until softened.
- Add the garlic and cook for another minute.
- Add cumin, oregano and paprika.
- Allow onion mixture to cool, off the heat.
- Put garbanzo beans and red kudney beans in a large bowl and squash them with a potato masher...you don't need them totally mashed, but mostly..
- To the beans, add the onion mixture, carrots, sweetcorn, jalapeños and season with salt and black pepper.
- Mix well until the mixture sticks together.
- Take quarters of the mixture, form into burgers, then gently cover them in breadcrumbs and set on a plate.
- Heat the canola oil over a medium heat in a skillet (or two, if necessary...you may need to rinse and wipe dry the skillet you used for the onions).
- Fry the burgers for 4-5 minutes each side.
- Serve burgers on toasted burger buns with optional toppings: sliced avocado, sliced tomatoes, tomato ketchup or salsa, mayo, extra jalapeños....
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