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Police Investigate Report of Grove Place Robbery

A resident of Estate Grove Place filed a report with police at about 3:50 p.m. Friday, saying he had…

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Half a dozen young people, local artists and music producers have created a peace song for Carnival 2014. To read more about the song, click here.
 

 
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UVI to Host 31st West Indies Agricultural Economics Conference

The University of the Virgin Islands Cooperative Extension Service (UVI-CES) will host the 31st West Indies Agricultural Economics Conference. Representatives from Caribbean agricultural institutions, agricultural economists and agriculture policymakers will meet from Sunday, Aug. 9 to Friday, Aug. 14, at the Buccaneer Hotel on St. Croix.

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2015-08-02 01:01:26
Beach Advisory for July 27-31

The Department of Planning and Natural Resources (DPNR) announces that the Beach Water Quality Monitoring Program, which evaluates weekly water quality at popular swimming beaches throughout the territory, advises the public of the following:

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2015-07-31 16:23:23
Better World Books Donates 30,000 Books to St. Croix Schools

On Thursday, July 30, the Department of Education on St. Croix was among several recipients of a large donation of books from Indiana-based, non-profit Better World Books. The books will be used to advance a number of the DOE’s literacy initiatives that are expected to roll out in the coming months.

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2015-07-31 01:38:02
Food and Wine — St. Croix
PIGEON PEAS ARE TASTY VEGGIEBURGER BASE

July 15, 2001 - If you want to "go vegetarian" and eat local, too, then try making your own veggieburgers using ingredients such as pigeon peas, fresh seasonings and pepper sauce.
Pigeon peas make a great-tasting high-protein base for meatless burgers. Native to Africa -- and also known as Congo peas, no-eyed peas, gungo peas and gandules -- pigeon peas are members of the legume family, which also includes black, garbanzo, kidney, pinto and white beans. They are available fresh, canned and dried. The dried peas are best for the veggieburger recipe here.
To cook dried pigeon peas, first sort through and remove any defective peas. Rinse those to be used well, place them in a medium-sized saucepan and cover with about 2 inches of water. Without a lid, bring the water to a boil. Cover the pan and turn the heat to low. Simmer the peas until they are tender. (It typically takes between 1 1/4 and 1 1/2 hours to cook a pound of dried peas.) For veggieburgers, drain the cooked peas well and then mash them thoroughly.
Like other legumes, pigeon peas have a bland flavor that takes on new life when combined with other flavorings. Cut up fresh seasonings -- springs of parsley, scallions, celery and thyme leaves; some garlic, too -- and blend them all into a bowl of mashed pigeon peas. For extra zip, add a splash of your favorite hot sauce, or perhaps even some chopped hot peppers. Bread crumbs, eggs and a little oil will bind the burger mix together.
The instructions here are for pan frying the veggieburgers, but you can also grill them. Serve them as sandwiches with whole-grain buns and fresh produce garnish, or as an entrée with broccoli and an extra serving of pigeon peas and rice on the side.

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Pigeon Pea Veggieburgers
2 cups cooked dried pigeon peas
1/4 cup chopped scallions
1/4 cup finely chopped celery
2 cloves garlic, chopped
3 tablespoons olive oil
1 tablespoon fresh chopped parsley
1/2 teaspoon thyme leaves
1/4 teaspoon salt
Splash of hot pepper sauce or chopped peppers, if desired
2 eggs (or 1 egg plus 1 egg white)
2 cups fresh whole wheat bread crumbs
Garnish: whole wheat buns, mayonnaise and/or ketchup, tomato slices, onion slices, lettuce leaves
Place cooked peas into a large mixing bowl. Mash thoroughly with a potato masher or fork. Add chopped scallions, celery, garlic, parsley, thyme, 1 tablespoon olive oil, salt and pepper sauce; combine well with peas. Stir in eggs and 1 1/2 cups bread crumbs. Mix well. Form mixture into 6 palm-size burger patties. Heat 1 tablespoon olive oil in a large skillet. Dip burgers in remaining bread crumbs, then place 3 burger patties in the hot skillet. Sauté for 1 to 2 minutes, or until browned, then turn and brown the other side. Remove from skillet. Add remaining tablespoon of oil, and dip the remaining 3 burger patties in bread crumbs and brown.
Makes 6 servings. Per serving (without garnishes): 280 calories, 4 gms fat (12 percent fat calories), no cholesterol, 360 mg sodium.
Nutrition note: In addition to protein, pigeon peas are a good source of B vitamins, iron and potassium. They are naturally free of fats, cholesterol and sodium.

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