Posts tagged ‘brussels sprouts’

February 4, 2013

Veganism Day 3: Chickpea Veggie Burger with Tahini Sauce

Day 2 to 4: Veganism is tasty!

-by The Beard

So here we are, beginning our little journey into veganism. My guide’s aunt –a prominent vegan– used the right words for a better start: ‘do not replace dairy for vegan junk food.’ Yes, because it would be so easy: we’d live off salted peanuts, lots of wasabi chips, potatoes and raw carrots, and fake butter and baguette. And Coke. Well, I already know (thanks to my not-refunded 70 euros visit to the endocrinologist, which is unbelievable here!) that, due to my anarchist regulation of insulin that we call ‘pre-diabetes,’ I am not really allowed to eat French baguette or potatoes, for it turns into sugar once in my blood. Now, I already inquired about Coke. You, the people of the United States, are lucky: Coke is vegan. However, we Europeans, decided that Coke should contain Beta Carotene 10% DG/F. Can this really be… FISH GELATIN?! ‘Yes, Sir.’ So that fresh bottle went down the drain. Problem solved. Forever. In France.

Now, there is one thing I must say is very important: I am thankful for my guide. Because this chickpea and apricot tajine was the lightest and tastiest dinner I had in months! For several reasons. First of all, there are some wonderbarful (huh?) secret ingredients in there: cinnamon and ginger were my favorite. Then, because it came after the wonderful meatballs and gravy pasta my guide’s momma used to cook every Sunday, allowing me in the guide’s childhood memories. After carrying two gigantic bags full of 10 kilos (20 pounds) vegetables for 25 minutes (do Americans have a different time measurements, requiring the use of a converter?!) because I live right in the heart of the city where cars are NOT allowed, I noticed that the tajine had been forgotten in the fridge. The last reason why this dinner was the best in months is because it was delivered to my door at 7 pm, right when I felt hungry again!

I don’t want to spoil the day 3 recipe, but it was just as wonderful. I also cook on my own, but it goes back to more basic things (soups and salads mainly). And I have no camera. I’ll keep you posted…

 

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Chickpea Veggie Burger with Tahini Sauce

(adapted from shape.com, serves 6)

What you’ll need:

For the tahini sauce:

  • 1 cup hot water
  • 1/4 cup tahini (sesame-seed paste)
  • 3 Tbsp fresh lemon juice
  • Dash of salt
  • 2 garlic cloves, minced

For the chickpea burgers:

  • 1 (15.5oz) (400g) can of chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup chopped onion
  • 1 carrot, grated
  • 1/2 cup chopped fresh parsley
  • 1 Tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 2 garlic cloves, minced
  • 1/4 cup dry breadcrumbs, divided

What now?

  1. For the sauce, combine all ingredients in a bowl and beat until smooth. It is a little liquid but it’s perfect for the veggie burgers nonetheless.
  2. For the veggie burgers, combine all of the ingredients except for the breadcrumbs in a food processor and process until smooth.
  3. Scrape the sides of the bowl occasionally to ensure equal food processing.
  4. Mix the combination with the breadcrumbs in a large bowl.
  5. Divide the bean mixture into six equal portions, shaping each into a round patty-like disc. I tried both thicker and thinner patties and both were equally as good.
  6. Heat 2 teaspoons vegan margarine in a large nonstick skillet over medium-high heat.
  7. Add patties to pan; cook 5 minutes on each side or until browned. Mine were not crispy, crunchy all the way through, but they were still delightful.
  8. Serve in a pita with fresh onion, tahini sauce, lettuce, tomato.

We ate this with an endive salad, roasted Brussels sprouts,(and french fries and a pickle, to be 100% honest).

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(the Beard liked his with ketchup)

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