so a few weeks ago kerri posted an awesome recipe for a tofu based veggie burger with chunky vegetables…. today at work I got a case of fresh organic broccoli and immediatley thought of veggie burgers kerri style…
for mass production and restaurant efficiency i tweaked the recipe a bit and the results were damn good!
chop 6 broccoli florets, 2 red onions and 3 red bell peppers, shave 4 carrots, spread into a large baking sheet with olive oil, sprinkle a bit of salt and pepper and bake at 350F for 9min.
While the veggies bake… get 4 lbs of soft silken tofu and blend in a food processor with 2 tblsp dijon mustard, 2 tblsp garlic powder and then place in a large mixing bowl.
Once veggies are done, let cool and throw in the big bowl with the tofu, add 3 cups garbanzo flour, 1 tblsp baking powder, 1 tblsp baking soda, 1 tblsp rice vinegar and mix well. if the mixture is a bit dry you can add a little soy milk. the consistency should be soft and pliable but thick enough to hold shape.
Scoop with a 4 oz ice cream scooper into a large baking sheet.
it should yield around 15 burgers, bake at 375 for 10minutes then reduce heat to 325F for another 15min. Once they are golden and fluffy looking remove from oven.
These bad boys are gluten free! but since gluten free bread does not appeal to most people we offered it open faced on multi-grain bread with miso dressing and avocado, carrots sticks on the side :) (of course gluten free was available to those who asked).
this awesome patty will be featured in our new menu, on gluten free bread under the alias “fresco burger” or “garden burger” so keep an eye out!
thnx kerri for the inspiration, cristi <3
Lentils, cashews and vegetables combine in this hearty veggie burger served over bok choy stir fry and topped with a grilled portobello cap and grilled onions; ginger citrus sauce served on the side.
This was the vegan special at green gables today. I made it & it was awesome.
4 cups bulgar wheat, hydrated with water
3 cups green lentils cooked
4 cups cashews
4 cups bok choy stems, chop
3 cups portobello mushroom stems, chop
1 bell pepper, chop
1 large zucchini, chop
1/3 cup dijon mustard
1/2 cup rice vinegar
1 tblsp baking powder
2 cups stone ground whole wheat flour
2 tbls corriander
1/2 tblsp cumin
2 tblsp pepper
salt to taste
1/2 cup agave nectar
1 haas avocado
All veggies and rice vinegar in food processor in shifts and move to a huge mixing bowl, add spices, lentils and Bulgar wheat. Mix well. Add flour and baking powder.
With an 8oz scooper make in to large patty’s, bake at 425F for 10minutes. Remove.
Saute bok choy with light tamari and a hint of olive oil. Do not over cook. Leaves should still be bright green. Place 1 slice of onion on grill till browned and 1 portobello mushroom. Cook on each side at high heat about 3-4 minutes.
Place patty over bok choy, mushroom over patty, onion over mushroom.
Admire. Then dig in!
… for our awesome vegetarian and vegan options… always fresh, always organic…..
which include but are not limited too….
the garden salad: chopped romaine, cucumber, walnuts, apple, shaved carrots, tomato, balsamic vinegar and olive oil with herbmare.
the black bean veggie burger: on sprounted multigrain bun, lettuce, tomato, homemade roasted garlic aioli, goat cheese (vegan: sub cheese for avocado and aioli for miso dressing)
i love what i do :) - cristi