Posts tagged ‘veggie burgers’

February 11, 2013

Veganism Day 4 to 9: We’re like two burgers….

The Beard is here today, bringing you a brief and beautiful update.

Very often you do things that you like alone. Because no one likes them like you do. And sometimes you do things you don’t like, alone. Such as shoveling snow off your front door, ironing your most wrinkled shirts before a presentation, or anything else that leaves you enough time to do what you don’t like doing and think about it excessively. There’s one thing I hate doing, and this is smiling to someone I have fed but won’t return even a ‘Thank you!’ because that someone believes that the dish I offered lacked of character or style. Of course, this individual thinks of meat, knowing that the food that was shared is a sort of pre-game only. That the thankless person in question will grab real food on his way home –a kebab, for sure. Well, while this type of situation has happened to me a lot in the past, I had time to think about it excessively. And find remedies.

The remedy is, as I’ve previously mentioned, the Guide. How is it that I feel that my shoes now fit me so perfectly? How is it that seeing the meat stalls at the farmers’ market doesn’t bother me anymore? And that I don’t mind shoveling snow off my front door, that I wear neatly-ironed shirts lately, that… ? There’s something about body and mind. They make the connections we, as human beings, can’t force. V-E days (Vegan Emancipation… because I am still a Cold War historian after all) see my body thanking my mind for the careful turn it has decided to undertake. Little by little, you replace the need with the necessary, and the necessary with the essential. You don’t lack of anything, you discover how you can make it even better. Life. So you heap up the veggies on the bun. Are you craving a crunchy steak?: let it cook a little longer, resting on its heated pan, ready to offer you the right dose of iron. Reminder: you don’t like ironing, but you build up. Build up. Build up. Go grocery shopping together, spend your Saturdays, build something together. Share: our friends L, A, K, and E jumped into a sea of veganism (and wine) and went home smiling, I heard. Veganism is like that: altruistic. Listen, discover and build up on what you’ve learned. And eventually end up side by side, like two healthy bodies who don’t even bother thinking about any ‘I’ anymore. Have they ever existed? My body doesn’t remember. We’re like two burgers, side by side, feeling good as day 12 is about to start, wondering how better things could ever be. The Guide and the Beard. More will come. I’ll keep you posted…

1

Double Double Drive-Thru Burgers

Serves 8

(adapted from Chloe’s Kitchen, but taken from another great vegan reference and Boston College friend, Veega)

What you’ll need:

Burgers:

  • 8 oz. package tempeh or 1 cup cooked brown rice (we used brown rice because tempeh is nowhere to be found in Strasbourg)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 15 oz. can lentils (rinsed and drained)
  • 1 cup toasted walnuts
  • 1/2 cup flour
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons canola or vegetable oil

Sauce:

  • 2/3 cup soft tofu
  • 1 garlic clove
  • 1 tablespoon Dijon mustard
  • 3 tablespoons ketchup
  • 1 tablespoon agave syrup
  • 1/2 teaspoon salt
  • 2 tablespoons pickle relish (we couldn’t find this, but it was delightful nonetheless.)
  • 1 tablespoon chopped dill

Now what?

  1. Sauté garlic and onion in a pan until soft, browned and full of aromas!
  2. Combine garlic, onion, lentils, walnuts, flour and spices in a food processor (or maybe a high powered blender) and pulse until it is all incorporated. The walnuts should be in crumbs. If necessary, remove from the food processor and mix with your hands in order to mix fully.
  3. Heat the canola oil in the same pan used before. From the lentil mixture, form thin patties (we got about 8 out of this). The first time we made these, we made double decker burgers, which were delicious, messy and divine. If not making double decker version, make the patties a bit thicker.
  4. Once the oil is hot, fry the patties in the pan on both sides until browned and crunchy on the outside. Move them onto a plate to collect excess oil.

For the sauce:

  1. Mix all of the sauce ingredients except the dill and the relish in a blender and blend until smooth. Pour into a bowl and stir in the dill and the relish. We poured ours into an old ketchup squeeze bottle. The Beard named this sauce “homme-made” (man-made).
  2. To assemble the burgers on vegan buns, we poured sauce onto the bottom bun, smothered it with lettuce, a burger patty, another bottom bun, more sauce, another patty, and then red onions, red peppers, tomatoes, and or pickles (au choix! your choice!) bon app.
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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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