Gardein Burgers - Vegan MoFo #23

So much Gardein love lately. I stocked up yesterday because my grocery store had all Gardein frozen stuff for $2.99 (they're normally about $4.00 each). I had to try the burgers. How could I not, especially since I love the other stuff I've had lately?

You can cook these a few different ways, according to the package, and I chose skillet. I added a tiny bit of coconut oil to a large non-stick skillet. It was so easy. They tasted and felt like the old fast food burgers we all grew up on. Chewy with a little texture. They smelled a little weird when they were cooking, but they actually tasted pretty good.

I served mine up with a bit of vegenaise, some mustard, red onion slices, tomato and romaine lettuce on a store bought bun. I also baked some garlic potato bites and steamed some veg (cauli, broccoli & carrots). I'd definitely make the burgers again some time. They were a nice change from either the bocas or making my own. Maybe you should give them a shot. By the way, I bought these myself and no one has sponsored anything. It's just my opinion.

Split Pea Burgers & My Eco Craft

About a month ago, I bought some dried split peas and had no idea what to do with them, but I wanted to try them out. Well, I threw them in the cupboard and forgot about them until earlier today when I stumbled upon Alton Brown's recipe for split pea burgers, so I knew I had to make an attempt at them. As always, I have a serious inability to follow recipes. I always have to give them my own spin and make changes based on my tastes as I am a picky chickpea with particular tastes. And, I have to say, I rocked this recipe out. It was a serious hit at my house. As you can see in the photo, I made some baked tater tots. What you can't see is the amazing queso dip I made to dip the tater tots into. WHOA. Seriously yum.

Makes 4 average-sized burgers

Ingredients:

• 1/3 cup diced onion
• 1/4 cup orange bell pepper, diced
• 1 TB olive oil
• 3 cloves garlic, minced
• 2-3 ounces sliced mushrooms
• kosher salt to your tastes
• 1 1/2 cups vegetable broth
• 1/2 cup dried split peas
• 1/4 cup raw brown rice
• 3/4 tsp coriander
• 3/4 tsp cumin
• black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 cup bread crumbs plus 2-3 TB for coating the burger before cooking
• 2 TB vital wheat gluten

Method:

1. Heat the oil in a large saucepan over medium heat. When hot, add the onion, bell pepper and some salt. Let them cook about 4 minutes. Then add in the mushrooms and garlic and cook another 4 minutes. 
2. Then add the peas, rice, broth, and spices and stir well. Turn heat to medium-high until the mix starts to boil. Then turn to medium-low and simmer about 40-50 minutes, or until the rice and peas are softened. Be sure to stir ever 5-10 minutes to make sure nothing sticks to the pan. There should be no liquid left when it is done.
3. Remove from the heat and carefully pour the mixture into a food processor. Whir a few times, until the mix is chopped, but NOT pureed. I think I whirred it about 7-8 times total. 
4. Pour the mix into a large bowl. Use a large wooden spoon to stir the 1/2 cup breadcrumbs and the gluten into the bowl. It should start solidifying almost instantly. Just mix until you can't see any dry breadcrumbs. Then put the bowl in the fridge for about 10 minutes.
5. Pour the rest of the bread crumbs onto a small plate. Then remove the peas from the fridge and cut into 4 equal-sized pieces. Shape the pieces into round patties. Then, carefully set the first patty on the bread crumbs. Flip to coat the other side, too. Once they are all coated, you'll want to heat a large nonstick skillet over medium heat. Spray the skillet with a little cooking spray.
6. Cook the patties for about 4 minutes on each side, or until the breadcrumbs are browned and the patties are cooked through.

I liked mine with some Vegenaise, raw onion and mustard, but you should dress the split pea burgers however you like. Though, my way is far superior. Hahaha.

And now, for my Eco-Craft:

A couple years ago, I made someone a scarf with this outrageously pink yarn, and had half a skein left over. I threw it in the closet and totally forgot about it until last night when I went looking for something else. I thought, "Hey, I should make something with this." So, I decided that instead of tossing out the obnoxious-colored yarn, I will make a dog/cat blanket. And, I am thinking that I'll donate it to the local animal shelter. They are always in desperate need of blankets and towels to line the cages and give the animals a little comfort. I don't know if the yarn I have will run out before I'm done, so it may end up being several different colors. But, who cares if it helps the animals!?!
What I am getting at though, is that instead of tossing out your old yarn, or other leftover crafting supplies, put it all together and make something else with it! Reduce your waste. So, here is what the blanket is looking like so far:

Have a kickass day!

Spicy Black Bean Burgers (aka-I'm a master beaner)

 

I was a black bean virgin. I had never cooked black beans. Don't judge me! So, anyway, last night I decided to soak a heaping cup of them and just see what I could come up with today. I puttered around with a few ideas, but I wanted to challenge myself to make a non-sucky black bean burger. If you've tried many bbb's, you'll likely agree that they are typically either dry and crumbly or mush. So, the challenge was on. And guess what?!? Well, you probably actually guessed it since I'm blogging it. But here it is anyway: I fucking rocked it.

I'm not sure what other toppings you might want to use, but I really enjoyed some salsa and guacamole with a little red onion. I suppose you could try other toppings, but, really, why would you? Take my word for it and use the guac/salsa combo. As a side, I made some nachos. Just spread some refried beans on tortilla chips (be sure to get the ones that say vegetarian otherwise you're going to be eating lard...for real). Then, sprinkle a bit of Daiya cheddar, onions, whole black beans and any other toppings you want. Bake at 375 degrees F for about 8 minutes. Then, add on any guac, salsa, or sour creme you might want.

Makes 4 regular-size patties.

Ingredients:

• 1 1/2 cups cooked black beans
• 2/3 - 1  cup bread crumbs
• 3-4 TB vital wheat gluten
• 3 cloves garlic
• 4 button mushrooms, chopped
• 1/4 cup (slightly heaping) onion, diced
• 3 TB orange bell pepper, diced
• 2 TB Braggs liquid aminos (or soy sauce)
• 3-4 TB liquid taco sauce, medium
• 3/4 tsp cumin
• 1/4 tsp red pepper flakes
• 1/4 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp liquid smoke (optional) or some smoked paprika would work
• pepper, though I would not add salt as the Braggs and taco sauce are both salty already

 Patty before it was cooked

Method:

1. Preheat your oven to 375 degrees F. Line a baking sheet with whatever you typically use...silicone mat, foil, parchment. Then spray it with a smidge of cooking oil.
2. Put your beans, onion, mushroom, red pepper, garlic, Braggs, taco sauce, liquid smoke and dry seasonings into a food processor. Pulse about 10-15 times, or until your beans are no longer whole. It will be kind of juicy, but don't worry, we'll get to that.
3. Scoop out of the processor and into a large-ish bowl. 
4. Add the gluten and the breadcrumbs and combine with your hands. You'll want to add 3 TB of the gluten and 1/2 cup of the breadcrumbs right off the bat. Then add more until the the bean mix all sticks together firmly and can easily be shaped into patties that don't fall apart when handled. I probably used about 3 1/2 TB gluten and 3/4 cup of the breadcrumbs total. But, depending on how juicy your mix is, you may need more or less. 
5. Now, shape into patties that are no more than 3/4 inch thick and set on your prepped baking sheet. I sprayed a tiny bit of oil on the tops of the patties to help them crisp a bit.
6. Cook on the middle rack for about 15 minutes. Then, carefully flip your burgers (I spritzed a bit more oil on the top) and return to oven another 12-15 minutes. You want the burgers browned somewhat. They will be crispy around the edges and firm in the middle.

So, there you go. Make it. Or not. I can't make all your decisions for you! Sheesh. But, I can say that you'd be a fool if you didn't like my burgerz.

Chickpea Veggie Burger

Yesterday was one of those days where I just wanted old-style comfort food.  Though, I should add, that even when I ate meat I hated hamburgers.  I used to crave the Boca Vegan burgers, but I have moved on from the frozen aisle and will be attempting more veggie and bean burgers in the coming months.  This particular burger was a little softer than I would've liked, but it tasted excellent! I highly recommend some plain old yellow mustard on this burger.  It just goes perfectly.  Though, you can do whatever you want.  I ate mine with a healthy dose of mustard, some Vegenaise, romaine lettuce and red onion and served on a vegan onion bun.  SO good! And they go perfectly with my Baked Onion Rings!  
Two suggestions:

• Add some bread crumbs for a bit more texture.
• Don't puree the bean/veg mix.  I pureed mine accidentally because I wasn't paying attention. Oops.

My recipe makes 2 normal-sized patties or maybe 4 mini burgers.  You could pan-fry them, I suppose, but I baked mine in the oven for about 20 minutes.

Ingredients:

• 1/2 small onion, diced
• 3-4 TB yellow bell pepper, diced
• 1 1/3 cups cooked chickpeas
• 1 large clove garlic, minced
• 3 TB wheat gluten
• 2 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8-1/4 tsp red pepper flakes

Method:

1. Preheat oven to 400 degrees F. Lightly spray a baking sheet with some cooking spray.
2. Heat the oil in a small skillet over medium heat.  Add the onion and bell pepper and cook about 5 minutes, stirring occasionally.  Then add the garlic and red pepper.  Cook another 2-3 minutes.  Then remove from pan and let cool somewhat.  I put mine in the freezer about 5 minutes. 
3. While the onion/peppers are cooling, get your food processor out.  Add the chickpeas, salt and pepper.  When the onions/peppers are cooled a bit, add them to the food processor.  Whir a few times to chop the goods.
4. Add in the wheat gluten and whir a bit more.  If you're adding breadcrumbs do it now.  You can puree if you want, though I won't be doing that next time because I'd like a bit more texture.  
5. Remove half of the mixture from the processor and shape into a patty.  Then do the other half, duh.
6. Put the patties on the prepared baking sheet and cook on the middle rack for about 12 minutes.  Then flip and cook another 6-8 minutes. The patty should be browned and somewhat firm.  Serve on a nice tasty bun with some fixins!  Enjoy :)