For the burgers:

• 6 tbsp olive oil
• 1 onion, sliced
• 1 stick celery
• 1 clove garlic, crushed
• 1 leek, finely sliced
• 1 x 400g tinned kidney beans, drained and washed sliced
• 150g cooked brown rice
• 1 bunch flat leaf parsley, chopped
• black pepper
• deep-fried shredded carrots

For the green onion oil:

• 1 bunch spring onions
• 150ml olive oil
• 2 tbsp ginger juice

Heat half the oil in a frying pan, and add the carrot, onion, celery, garlic and leek – fry gently until softened.

Add the kidney beans and rice and mash everything gently together. Add the parsley and season with salt and freshly ground black pepper. Leave to cool before shaping into patties.

Heat the remaining olive oil in a frying pan and fry the patties for 2-3 minutes on each side until hot and golden.

To make the green onion oil, quickly blanch spring onions in hot water and rinse in iced water.

Squeeze out the water from the spring onions, tip them into a blender and add the olive oil.

Add the ginger juice, season with salt, and blend before straining through a fine sieve.

Place two patties in the centre of each plate, top with deep- fried shreds of carrot, and drizzle with spring onion oil.

Via

• 2 tbsp butter
• 1 tbsp vegetable oil
• 5 large onions, thinly sliced
• 1 tsp sugar
• 1 tsp salt, plus a bit more to finish
• 2 tbsp all-purpose flour
• 6 cups vegetable broth
• 1/3 cup dry sherry
• 1 1/2 tsp fresh thyme, chopped, or 1/2 tsp dried
• black pepper to taste
• 6 1/2 inch slices of french bread
• 6 slices of a white, melting cheese

In a pot over medium heat, melt the butter and the oil. Add the onions, sugar, and salt and cook for 1 minute while stirring. Reduce heat to medium-low and cook, stirring occasionally, until the onions have caramelized, which should take anywhere from 20 – 40 minutes.

Add the flour and cook while stirring for 1 minute. Add the broth, sherry, and thyme and bring to a boil. Reduce heat and simmer for 15 minutes.

Season to taste with the salt and pepper.

Preheat the broiler and broil the slices of bread until lightly toasted. Add butter to the bread if you’d like. Put the soup in 6 ovenproof bowls and set them on a baking sheet. Cover with the bread slices, which you may need to cut to fit. Put the cheese on top of the bread slices. Put the baking sheet under the broiler until the cheese is melted and bubbly.

Via

• 4 pounds small red potatoes, halved but unskinned
• 2 large red onions cut into 1/2-inch bits
• 2 Tablespoons olive oil
• 1 Tablespoon crushed dried parsley
• 1 Tablespoon crushed dried rosemary
• Salt and pepper to taste

Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for about 40 minutes. Turn the onion/potato mixture several times while roasting until all pieces are light brown.

Serve this great vegetarian meal with a green bean salad and whole wheat bread sticks.

Makes 4 servings.

Via