Category Archives: Burgers and Patties

Happy New Year

PirogiDSC_7001
You will never go hungry  if you know how to make Gnocchi on the 29th in Argentina, (the day before pay-day,) or if you can make Eastern European Pirogi.
Flour, oil, salt, potatoes – both pasta dishes are easy to make and tasty soul food for a limited budget. With memories of foods in Poland, I made Pirogi, as it felt time consuming. Until I came across a copy of Terry H. Romero’s ‘Vegan eats world’. Very recommendable book indeed. The two recipes I tried were both working well and are both keepers. Following my version of pirogi and especially the awkward shaping process from an Indian Roti recipe if you have strong arms and countertop space a rolling pin may be more time saving… Get recipe here

New Twist for a well known theme

DressDSC_5216Burgers again? The real advantage of plant based food is that there are so many different recipes to discover. Even though they might look the same as their carnivore cousins, they’re never the same old recipe. This time I tried a blend with mushrooms, walnuts and oatmeal. Mushrooms add umami and juice and the rest adds texture, if you want, you can also add some leftover black beans to the mix. See recipe
I also posted my variation of easy veg’n carrot ginger dressing that goes very well with a light garden salad, or even baby spinach. See recipe

What are all those grains?

GrainburgerDSC_5082 Oh, I remember Grünkern. Grünkern Frikadellen were the grain burgers of the early generation Birkenstock Vegetarians in Germany. Now on my eternal quest for the best plant based burgers I find that grains make a very ‘believable’ modern burger. Different than those crumbly tasteless early Generation ones… That reminds me to look up the difference of all those kernels: Continue reading

The vegetable banana

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Looking for more vegetable variety in winter, I noticed plantains, the starchy cousins to our sweet dessert bananas. Originally from Asia and Oceania, plantains are now a food stable in Africa and South America. They contain less water, more starch and their peel needs to turn black until maximum sweetness is achieved. Green plantains are a great replacement for potatoes, if you need to avoid nightshades. Although most Southern recipes deep-fry plantains, you can cook them like potatoes and then lightly sauté them. Served as chips or patties, with garlic sauce, or with a sweet filling, plantains are a great snack or potato-like side dish.

Anti-Inflammation foods

VeggiebuDSC_3136Wintertime is body stress. Muscles hurt, (…or was it from snow shoveling?), the skin feels dry and food allergies tax our system more than usual, which manifests as inflammation in different areas of the body. Some foods such as sugar for example, can directly cause inflammation. Continue reading

Mardi Gras

There is nothing traditional except color. I must admit, this is a wacky and not very festive combination, but despite the looks it is really tasty. The real recipe of the bake is with white or savoy cabbage, white beans and potatoes. However if you like a stronger taste with more character, try red cabbage and juicy black beans which also won’t discolor. Serve with quinoa burgers and tartar sauce. Cabbage blend recipe
The quinoa burgers or croquettes are quite tasty with tartar sauce. The recipe is adjusted to be non crumbly as the original German recipe was more like granola. Quinoa burger recipe

Giganteas

Giant puffballs have been mistaken with sheeps in a meadow. On our morning run, we found this little ‘giant’. Giant puffballs (Calvatia Gigantea) are safer to identify. Smaller puffballs under 10 cm size, may be mistaken for other mushrooms, such as juvenile versions of the destroying angels or stinkhorns. Therefore, determine the species of the mushroom by cutting it in half. Continue reading

Yellow season

It is clearly yellow season. The leaves are turning, the nights are getting colder and we are craving warm foods. Ahh spicy foods. I picked up this Indian style burger recipe but never had all the ingredients, to make it. So today again, did  some creative replacements. I notice, all my burgers seem to look the same, however the taste is every time different. This time the idea comes close to Samosas. See recipe

Eat & Run

Many runners ‘study’ food these days. Especially ultra runners, finicky about what they eat, become knowledgeable of long lasting performance food. Scott Jurek, multiple ultra marathon champion writes not only about running, but also food, so I had to read ‘Eat & Run’, which was just published. Continue reading

‘Grain’ of the future

The Incas named Quinoa, the ‘Mother of all grains’, for its high nutritional value; High contents of complete proteins, fiber, magnesium and iron plus a good amount of calcium. The hardy plant that is related to beets, spinach and amaranth, also contains oxalic acid in the stems and leaves. Bitter saponins in the seeds require cooking before consumption.
2013 has been declared International Year of Quinoa by the United Nations. Enough reason to give a closer look to this ‘superfood’. How about Sweet potato and Quinoa patties with hot sauce? See recipe

Leafy greens, again…

Our refrigerator is crowded… and more delivery of leafy CSA greens are coming this week. Something to build into our food plan.
Jorge’s mother makes huge pans of chard in scrambled eggs. And then there are green spinach pancakes, also with eggs. What if you blend lots of greens with just little flour and some tofu? …You’ll get little green cowpies. The patties are baked and then served with
my veg version of  Tzatziki, the greek cucumber yoghurt. In summer the patties can also be eaten cold at picnics and last for a couple of days in the refrigerator. See here for recipe

Better Burgers

A good veggie burger – juicy with great taste! Alternative burgers are either hard, crumbly and dry or have no flavor. Especially Chickpea Burgers from vegan recipe books, mostly simple Felafel recipes, seem to lack taste. Veggie and mushroom burgers lack the stickyness and fall apart with cooking. Commercial grain ‘ground meat’ is sticky but can have an artificial taste…  I usually prefer natural recipes without  pre-processed ingredients, so this one is an exception (until I have a natural solution). A quick mix that does not need resting time, cooks fast and is very juicy and tasty.  My better burger recipe!

The crab that got away…

New Year’s is traditionally serving  Seafood Dishes. Our tourist guide from Savannah had beautiful ads and colorful Logos from crab shacks and seafood restaurants. Gift shops sell postcards with Southern fare crab cake recipes. No wonder that my mind was set on Seafood.  Continue reading

Spicey Roesti (Rösti, Röschti)

Potatoes are an important staple in Northern European cooking. In Switzerland for example, you will find many different local versions of Roesti (Röschti), potato pancakes, eaten with applesauce or ‘Fleischkäse’ (cured meat). Other countries have their own recipes and expressions. Satisfying to eat and easy to make, they found their way to the US. You may have heard of Potato Pancakes, Kartoffelpuffer, or Latkes… Continue reading

Beany Burgers

Food we ate at home is comfort food. While I was lucky to translate some traditional recipes, the simple ‘hamburgers’ remain a challenge. It is easier with commercial ground mixes, such as gimme lean, based on soy or wheat gluten, however they often have their own taste.
Veggieburger alternatives are usually grain or bean based or a blend of both to replace most of the substance, meat and eggs.  Continue reading