Wednesday, January 19, 2011

A Lot of Veggie Burgers

I bought the Kindle version of Lukas Volger's Veggie Burgers Every Which Way a while ago but I hadn't tried any of the recipes until recently. And now I'm hooked! A lot of the recipes use eggs for binders but I do think I will have success if I use Crescent Dragonwagon's Eggscellence egg replacer with liquid lecithin recipe from The Cornbread Gospels. Right now I'm working my way through the vegan burgers in the book.

The book includes grain-based burgers, nut-based burgers, bean-based burgers, vegetable-based burgers, and burgers made from soy foods. There's also a chapter on homemade burger buns, sides and fries, and condiments. For each burger he offers some fun and unusual ideas for toppings and condiments. For the Curried Eggplant and Tomato Burgers for example he suggests topping with a curried tomato relish and frizzled shallots (recipes included.) There are gorgeous color photos of a lot of the burgers.


Here are the Beet and Brown Rice Burgers served with pickled red onions on marbled rye bread. This recipe is just a revelation - I'd never in a million years think that the ingredients mixed together would come up with such a delicious veggie burger. I will be making this recipe for years to come whenever we get beets in our CSA box. I found a review of the book that includes the Beet and Brown Rice Burger recipe for those of you who want to try it out.

 

I made the Asian-inspired Tofu and Chard Burgers last night. I subbed collard greens for the chard and panko for the toasted breadcrumbs. He offers a sweet sesame glaze to put on top but I was in a rush and just used some Whole Foods 365 Teriyaki Sauce. These burgers were also excellent.


Here are the Seeded Edamame Burgers with Brown Rice and Apples cooking on the Griddler. I like the idea of adding sweet stuff to veggie burgers but these were a little too mild tasting for me. The next time I make them I may add more soy sauce. He suggests topping these with pepper jelly and sliced radishes (neither of which I had) which sounds divine.

Wednesday, January 12, 2011

Tempeh Reuben Panini

Santa was very good to me this year. I asked him to get all my gifts at Williams-Sonoma to make it easier on him. I received a Henckel's Santoku knife, another stainless All-Clad saute pan, some heavy-gauge muffin pans, a Fagor 6-quart pressure cooker to replace my ancient Cuisinart pc, a big white serving platter and some All-Clad serving spoons, and my favorite gift of all, a Cuisinart Griddler. (Santa also likes to cook so I suspect some of these gifts were meant to be shared.)



To test out the Griddler I've been making a lot of panini lately, especially this Tempeh Reuben Panini which is the only way I can get DH to eat tempeh. 



TEMPEH REUBEN PANINI

Choose the darkest rye bread you can find for these hearty sandwiches. For some reason it is hard to find dark rye breads in Albuquerque - the Whole Foods on Academy occasionally has it available. For the panini in the photos I used a Marbled Rye from Sunflower Market. I use Bubbie's naturally fermented Sauerkraut found in the refrigerated section of health food stores which has much less sodium than most other canned or bottled sauerkrauts.

You can also add sliced tomatoes, caramelized onions, or non-dairy mozzarella type cheese to these panini before grilling.

(Makes 3 sandwiches)

3/4 c. water
1 Tbsp. low-sodium soy sauce
1/4 tsp. granulated garlic
1/2 tsp. dry mustard
1/4 tsp. liquid smoke
1 tsp. smoked paprika/pimenton (optional)
1 tsp. agave nectar
8 oz. tempeh, thinly sliced

Thousand Island Dressing:


2 Tbsp. non-dairy mayonnaise such as Vegenaise
1 Tbsp. ketchup
1 1/2 tsp. pickle relish
1/4 tsp. onion powder


6 slices dark rye or pumpernickel bread
6 Tbsp. sauerkraut
Vegetable cooking spray

In a small saucepan, mix water, soy sauce, garlic, mustard, smoked paprika if using and agave nectar. Add tempeh slices and simmer over medium-low heat for 10 minutes, adding more water if necessary.

Preheat panini grill. In a small bowl, combine non-dairy mayonnaise, ketchup, pickle relish, and onion powder.

Spread each slice of bread with Thousand Island dressing and top half the slices with simmered tempeh and sauerkraut. Top with another slice of bread. Spray panini grill with vegetable cooking spray and grill sandwiches for 5 minutes. Cut each panini in half and serve immediately.


I have more vegan panini recipes HERE in the winter 2010 issue of Vegetarian Journal including Eggplant, Roasted Red Pepper and Spinach Panini with Chipotle Mayonnaise and Dark Chocolate, Peanut Butter and Banana Panini.

Monday, January 3, 2011

Organizing My Refrigerator

I don't have a pantry and my kitchen is packed to the gills with cooking appliances, pots and pans, and foods. Consequently I need to organize things on a regular basis to function well. Just this morning I really had to think a few minutes about where I'd put my English Muffin rings as I was in the process of making some sourdough English muffins. I do a lot of things to make my life easier like alphabetizing my spices and labeling everything.

Here are some photos of my refrigerator just after I returned from doing some serious shopping at Talin World Market and Sunflower Market. I have an Amana bottom-freezer refrigerator - it is my second Amana bottom-freezer refrigerator as DH persuaded me to include the old one in the sale of our former house. We eat so much produce that I greatly appreciate a bottom-freezer refrigerator so more of the fruits and veggies are stored nearer to eye level.



The middle shelf is devoted just to greens. We get a lot from our CSA and of course Bubbles our house rabbit eats quite a bit. The bottom right drawer contains flours as I have nowhere else in the kitchen to put them. I use the top deli drawer for things like tofu, nuts, and non-dairy cheeses.


Buying condiments is my weakness. I just realized from looking at this photo that there are four bottles of a Mexican soda that DH likes - they've been hogging valuable refrigerator real estate since last summer.


This bottom-freezer has a pull out drawer which is crammed full of stuff. I also have a small stand freezer in the laundry room but that is full of green chiles.


I have started to take over some shelving in the laundry room for my collection of bulk grains and beans.
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