You are currently browsing the monthly archive for April 2013.
Bird-Friendly White Bean Burger (GF) with barbecue sauce.
Well, this is #3 in my bean burger series. When I discover a formula that works, I go with it!
Burger #1 had a Mexican flavor. Burger #2 had an Italian quality.
Now, burger #3 has seasonings that most people associate with poultry (i.e. dead chickens and dead turkeys.)
In December 2008, I was newly vegan but the rest of my family was still eating animals. My niece was 4 years old. While preparing dinner for Christmas, my sister made a comment about the “bird” in the oven. A few hours later, my little niece sat down to eat and said,
“But mommy, I don’t want to eat a bird.”
I’ll never forget that. Fortunately, that was the last turkey that my niece had to eat. My family no longer cooks birds. We have Vegan Holiday Meals.
Here is a savory burger that you can enjoy without causing chickens and turkeys to die.
I’d like to stop seeing the chicken trucks regularly, when I drive to work.
Bird-Friendly White Bean Burgers (GF)
WET INGREDIENTS
2 C (or 1- 15 oz can) white beans (Cannellini (white kidney) or Great Northern beans)
1 large clove garlic, minced
1/3 C chopped onion
1/3 C chopped celery
2 T tahini
1 T tamari (GF)
DRY INGREDIENTS
1/2 C oat flour (GF)
1/4 C ground sunflower seeds
1 T nutritional yeast
1 t EACH: dried parsley, thyme & sage
1/2 t paprika
1/4 t EACH: ground *rosemary, celery salt & black pepper
dash garlic powder
(*I grind dried rosemary to a fine powder using a coffee grinder)
ASSEMBLY
Use a small food processor to puree the wet ingredients.
In a large bowl, combine the wet puree with the dry ingredients.
Divide the burger “dough” into 4 balls or 4 portions. You can do this right in the bowl using a spoon, or you can pour a drop of olive oil on your hands to handle the balls manually.
The burger dough will be very sticky and soft- don’t panic! Create 4 patties (see the other burger recipes for pictures of this phase). If you want to keep your hands clean, just spoon the dough balls right onto parchment paper and flatten them there.
Refrigerate the patties on parchment for at least 30-60 minutes before cooking. The time will allow the excess moisture to soak into the oats, which will bind the burgers. Trust me!
Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil). It should take about 10 minutes per side. Shake the pan periodically to make sure they aren’t sticking.
Try these with some barbecue sauce or mushroom gravy.
Thank YOU for caring about birds of all kinds.
Kauai Chicken – May 8, 2011
Chinese 5 Spice Gingerbread (GF)
This gingerbread is delicious and “just sweet enough.”
For this, I started with my Sunflower Butter Energy Bar (GF) recipe. My original goal was to create a gingerbread-flavored version. However, I decreased the seed butter by quite a bit, and I added some baking soda and vinegar. This resulted in a fluffy “cake,” rather than a dense “bar.” The tofu and molasses create a moist sponginess.
I also wanted to use some Chinese 5 Spice that I’d been neglecting. It contains a blend of star anise, cinnamon, clove, fennel, and pepper. It smells heavenly!
Don’t use it for meat and poultry!
WET INGREDIENTS
1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/4 C maple syrup
1/4 C molasses
1/4 C Once Again sunflower seed butter
1/2 C non-dairy milk
1/2 t apple cider vinegar
1 t vanilla extract
DRY INGREDIENTS
1/4 C EACH: quinoa flour, millet flour, brown rice flour, garbanzo bean flour & rolled oats (GF)
1/2 C oat flour (GF)
2 T ground flax seed
3 T fine shred unsweetened coconut
1 t baking soda
1/2 t EACH: Chinese 5 Spice, cinnamon, ground ginger & cardamom
1/4 t EACH: salt, coriander & nutmeg
ASSEMBLY
Puree the wet ingredients in a food processor. Combine with the dry ingredients. Grease a square glass pan with coconut oil. Bake for 30 minutes at 350 degrees. (You can also try baking in muffin liners for 23 minutes. I’m going to do that next time!) Cool on a wire rack before cutting.
Freeheel Vegan 