For other great ideas, check The Veggie Table site!

Tip : After eating too much aïoli, use the phone if you have to talk to someone! ; )

Mix all the ingredients in a bowl.   Oignons confits (for 1 cup) 

• 1 cup of onions, REALLY thinly sliced 
• a pinch of sugar (optional)
• a pinch of vinegar (optional)
• a pinch of salt
• oil for cooking

 Heat oil over medium heat, add onions and cook until onions begin to caramelize.  (Add sugar and vinegar and fry another 15-30 minutes.) Stir in salt and serve.

Preheat the oven to 375 degrees. Rinse the fries under cold water, place on linen (or paper towels) and pat dry. Put fries in bowl with other ingredients and coat well. Lay out the fries on the baking sheet. Cook for about 45 minutes, turning every 10 minutes, until the fries are golden-brown.    

• Recipe Adapted from The Veggie Table and Didi Emmons’ Vegetarian Planet
• For 6 to 8 burgers

•  1 small butternut squash
• 2 tablespoons of olive oil
• 1 1/2 cups of onions
• 3 garlic cloves
• 1 teaspoon of coriander, ground or powdered
• 3 cups of bread crumbs
• 1 1/2 cooked red beans
• salt and pepper to taste
• 1 tablespoon of lime juice
• 1/2 cup of cilantro or parsley

1. Preheat oven to 400 degrees. Cut squash in half, place face down on cooking sheet and bake until soft, about 45 minutes. Let cool.
2. Meanwhile, heat oil in pan, add onions and sauté over medium heat, stirring occasionally, until soft, about 5 minutes. Add garlic, coriander and sauté for 2 more minutes.
3. Transfer to food processor, add beans and cilantro, and process until chopped. Place in bowl.
4. Scoop out and discard squash seeds. Scoop out the flesh, and add to bowl along with bread crumbs, lime juice, salt and pepper. Mix well, taste, and adjust seasonnings.
5. Shape into 6 or 8 patties with floured hands, adding more bread crumbs if necessary.
6. Fry in 1 tablespoon of oil over medium heat, until golden brown, about 4 minutes per side.

Adapted from The Veggie Table and Didi Emmons’ Vegetarian PlanetFor 4 - 8 veggie burgers 

•  1 small eggplant
• 1 1/2 teaspoon of salt
• 12 slices of sun-dried tomatoes 
• 1 cup of water
• 1 tablespoon of olive oil
• 2 cups of onions, chopped
• 2 garlic cloves, chopped
• 1/2 cup of rolled oats
• 1 3/4 bread crumbs or stale/fresh bread broken into pieces
• 2 tablespoon sesame seeds, toasted
• 1 1/2 carrots, grated
• salt, pepper
• 2 tablespoons of flour
• 1 tablespoon olive oil
• fresh thyme or oregano

1. Preheat the oven to 400 degrees.
2. Place the sun-dried tomatoes and water in a small saucepan, bring to a boil and simmer for 5 minutes.
3. Cut the eggplant in half. Drizzle with olive oil. Place on baking sheet and bake for 40 minuts or until really tender.
4. Cook onions and garlic in oil with a pinch of salt, until tender.
5. Grind the oats in the blender, add bread crumbs or bread broken into pieces, and blend until the mixture starts forming crumbs. Pour into large bowl.
6. Drain the tomatoes and place in food processor along with eggplant (if the peel is bitter, don’t use it), onions, garlic and herbs. Blend until fairly smooth, then add to oat/breadcrumbs and mix.
7. Stir in sesame seeds, carrots, salt and pepper. Chill of you find the mix is too hot to form the mixture into burgers.
8. Dip your hands into flour, then form the mixture into 4… or 8 burgers, and fry for about 3 minutes, until golden brown. Flip, repeat and serve.

• 3 gousses d’ail
• 15 betteraves, épluchées et hachées grossièrement
• 2 grosses carottes, épluchées et hachées grossièrement
• 5 oignons coupés grossièrement
• 1/2 tasse d’huile
• 12 boîtes de conserve de crème de champignons 
• 10 c. à thé de vinaigre de sauge
• sel, poivre
• 1 tasse d’aneth haché
• 1 tasse de persil haché
• 2 c. à thé de moutarde forte
• 20 onces d’eau
• 1 c. à soupe d’huile ou de beurre

1. Faites revenir les betteraves et les oignons dans l’huile, à feu moyen, environ 10 minutes ou jusqu’à ce que les oignons deviennent tendres. 
2. Ajoutez les boîtes de crème de champignons et l’eau, couvrez à moitié et laissez mijoter 30  minutes ou jusqu’à ce que les betteraves soient tendres.
3. Réduisez la soupe en purée, au mélangeur, ou à l’aide d’un “bras canadien”! Passez-la à travers une passoire si vous voulez que la texture soit plus fine.
4. Ajoutez la moutarde, le vinaigre, les épices et les fines herbes.
5. Servez dans un gros bol, avec de la crème ou des croûtons.

        

En conseil d’arrondissement, sur deux modifications  à la règlementation.

28 février, 18h30, 14115 Prince-Arthur

Deux avis publics : 1, 2