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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Friday, April 29, 2011

Scribbles and Scrambles ~ Thirty Day Vegan...Day 29

I think I did it. The ULTIMATE Non-Meat Burger (according to our taste buds). Satisfying, full of flavor and texture. I think these are a winner. I looked at more than 20 recipes and then pulled out the formula of what I thought would work. And it did.

I ended up adding a wee bit more texture to this recipe than what I tried in the actual burger making trial run. The minor addition of 1/4 cup mushrooms and a TBSP more of Textured Vegetable Protein (sold in health food section of grocery store - I used Bob's) should give the exact density that a good "burger" needs.

Vegan Adventure Ultimate Burger

1/3 Cup T.V.P. (Textured Vegetable Protein)
2 tsp Soy Sauce
1 TBSP ground flax seed
1/2 Cup of Salsa (or Spaghetti Sauce - for Italian version, or Vegetable Broth for Middle Eastern flavor)
3 TBSP water

Put together in a bowl. Set aside.

In 2 TBSP of Earth Balance or fat of choice saute the following until tender then remove from heat.

1 Small dice small zucchini (or 2 grated carrots)
1 Small dice onion
2 minced cloves of garlic
3/4 cup small dice mushrooms (or diced cooked potatoes)

Then toss in one can of beans (with the bean juice) (or two cups of home cooked beans) - pinto or black (Mexican) or kidney (Italian) will give you more color, garbanzo if you want a more Middle Eastern flavor.
Semi-mash as you stir it all together.

Add the following spices to the veggie mixture.

1/2 teaspoon salt

1/2 teaspoon cumin (Mexican, Middle Eastern (and if you want to add a teaspoon or two of sesame seeds or tahini to a Middle Eastern burger, go for it.)
1 teaspoon cilantro (or curry if going for Middle Eastern and 1 and 1/2 teaspoon Italian Seasonings if going for an Italian flavor and omit the cumin).
Add 1 cup uncooked old fashioned oatmeal
1 cup cooked brown rice

Add the flax/TVP mixture and stir together.

Refrigerate for 1/2 an hour or so.

Form into patties. Makes a dozen or more thinner ones, and go for thinner to get a more burger texture.

Fry patties in a little bit of oil (coconut, or Earth Balance or your choice) a couple of minutes on each side. They will crisp nicely and have a decent texture.

(I made them all up and froze a half dozen of them for another meal - I'll toss them frozen into an oven at 350 for 15 min or reheat them on the stove top.)

I toasted the buns (with a little garlic spread) and added avocado slices and tomatoes, lettuce, etc. The usual hamburger stuff.

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