I don’t want you to be afraid to cook. Don’t be afraid to experiment. I did and well… I made this.
I know it’s “ugly” but it was a really delicious experimental vegan burger. Most bloggers show their triumphs, I wanted to share my mess. I thought it would be encouraging to those who are a bit intimidated by making up recipes.
I scoured the web for vegan burger recipes and found most were really long and complicated or just didn’t look appealing (ironic, right?). So, I went into my kitchen and starting throwing things in to the food processor.
The result was something incredibly tasty that fell apart and didn’t look so much like a burger. I have to figure out how to keep it together (the burger that is).
These are the ingredients that I threw into the food processor; it made 6 “burgers”:
Use the grater attachment for the first two ingredients and set them aside
½ of a small onion
Process the rest together with the chopper blade:
1 can of Eden brand Garbanzo beans (remember Eden’s cans are BPA free and they reject the USDA certified organic seal because it is not stringent enough!)
1 cup of cooked millet (out of the bin at Whole Foods – cook according to directions)
1 portabella mushroom
A handful of almonds
A tablespoon of sunflower seeds
A couple of shakes of organic Worchester sauce
A couple of squirts of organic ketchup
A few dashes of Bragg Liquid Amino
Add the carrot and onion mixture back in and mix well by hand.
Bake on parchment paper in the oven at 400 degrees. I was about to write about how to dress the burger, but let’s be serious, we all know what to do from here. Enjoy!
Nicki’s Secret Marinara (see previous post)
1 large spaghetti squash
Garlic clove minced
A handful of Kale (or 2 stalks) and or spinach, torn
Half of a Yellow or orange pepper chopped coarsely
3-4 kalamata olives chopped
A small handful of sundried tomato (not packed in oil)
3-4 artichoke hearts chopped
Cook spaghetti squash according to directions on the sticker on the squash. I usually cut the squash in half, take out the seeds and bake it in the oven at 400 degrees until the center peels out like spaghetti strips; 20-40 minutes depending on the size of the squash.
Let the squash cool a bit. Scoop out the insides with a fork. It will look like spaghetti.
Saute garlic water, add the rest of the ingredients, cook until tender but not mushy. Add the spaghetti squash and Nicki’s Secret Marinara to the pan, mix and serve.
Simple and delicious. I prefer this instead of bottled organic sauce.
1 pint of organic cherry tomatoes
3-4 kalamata olives
1 medjool date OR substitute a pinch of organic pure cane sugar
2 cloves garlic
Fresh chopped oregano, parsley and basil
Blend all ingredients either using a food processor, an emersion hand blender or in a regular blender.
1 T rice cooking wine (optional)
3 T Bragg Liquid Amino
2 cloves grated garlic
½-1 T fresh grated ginger
1 T Sunflower butter (any nut butter will substitute fine)
3 T almond milk
Half an onion chopped
2 scallions chopped in large pieces
1 large handful of snow peas
Bag of frozen organic broccoli
½ an organic zucchini
Top with basil, cilantro, sesame seeds and a squeeze of lime
Soba (buckwheat noodles). Cook according to directions. I only use enough for 2 servings because I like lots of veggies and a little less noodles.
Cook the Soba noodles and drain. Set aside.
Heat a little bit of water in a sauté pan, add garlic and fresh grated ginger. Cook briefly (20 seconds), throw in the rest of the liquid ingredients and nut butter, stir and add the frozen broccoli. When that is not frozen, but not all the way cooked, add the rest of the vegetables. Do not over-cook. Add the noodles to the pan and toss. Top with torn basil, chopped cilantro, sesame seed (you can toast in a pan, but not necessary) and a squeeze of lime. Serve hot or cold.