A Masterpiece Almost Too Beautiful To Eat
Veggie burgers are often thought of as discs of fake meat or pressed vegetables designed to resemble a hamburger. If you’ve been following my Burgers & Beer series, that just ain’t so! Most meat eaters are exposed to vegetarian burgers at restaurants that cater to a meat eating crowd. The veggie burger on the menu is an afterthought to satisfy the occasional veg head that arrives with their carnivore pals.
This burger was inspired by a blog I stumbled upon called Vegan Richa.com. Wonderful recipes and photographs. She takes vegetarian food and turns it into 5 star restaurant fare.
I put a few twists on the recipe and eliminated the bread. I love buns but I wanted to appreciate the full flavor of this burger without the distraction.
I served this gorgeous, easy to make burger on top of roasted cabbage. Recipe here. This time I used purple cabbage. You can follow the same recipe but reduce your roasting time by 5 minutes or so unless you like the edges really crispy (I do!).
Garnished with a roasted cabbage flower topped with a Chipotle Vegenaise
This Crunchy Veggie Burger’s Gone Nuts!
Many veggie burger recipes require a considerable amount of prep time and this one is no exception. The only difference is this one’s worth it! The patties are more beautiful than the average and full of flavor and crunch.
This garden burger recipe was originally created by Beverly Lynn Bennett, vegan chef, and contributor to VegNews magazine. There’s plenty of room for tweaking this recipe but I stayed true to the original so I could offer an honest review.
I recommend serving this burger in a pita pocket. It reminded me of a falafel sandwich due to the amazing crunch. These patties would be great crumbled and served over rice or beans.
High Protein and Fiber Make this Burger a Stand Out
Vegan foodies love to be creative. One of my favorite vegan food blogs is The Edible Perspective. Author and photographer, Ashley McLaughlin, inspires through her creativity and photography. I’m mesmerized by her food photos that feed my eyes before her food nourishes my body.
Food blogs entertain our senses. I might print out a recipe to try like this one Ashley calls Sweet Tater Black Bean Burger. Most of the time I enjoy browsing. Food blogs inspire me to experiment in my own kitchen.
In my search for great veggie burgers, this one definitely caught my eye. I’m always looking for high protein versions of common staples like burgers. More proof that meat-free doesn’t require a sacrifice in protein.
Grill a sweet potato and black bean burger, grab a Leffe beer, pull up a chair, and enjoy watching the leaves fall off the trees. Autumn doesn’t get any better.
This key ingredient is rich in complex carbs, fiber and beta carotene.
TCU Frankfurters with Veggie Confetti
To all the Horned Frogs out there, this one’s for you!
TCU (Texas Christian University) joins the Big 12 this year! In honor of our Horned Frogs (my daughter included), I created a ballgame hot dog suitable for serving in the Founder’s suite of the new stadium in Fort Worth, Texas.
Leave the mustard and ketchup in the fridge. This dog has class:) and may be better served on a silver platter.
Purple confetti made of cabbage!
Veggie Burgers for Dummies:-)
Noooooo, not really for dummies! Those that make their own veggie burgers are chefs who cook with passion and flavor. And they want to know exactly what’s IN the burger they’re eating. (Sorry beef lovers, but you don’t know what’s in that all beef patty really).
The title was actually inspired by the chef who is the inspiration behind the recipe, Beverly Lynn Bennett, and her book, The Complete Idiot’s Guide to Vegan Living. (We all have to start somewhere, right?). I first saw the recipe in Veg News magazine in the July/August issue. (I highly recommend you subscribe to Veg News– a perfect way to gain exposure to the ways of the meatless population).
I wanted to feature a veggie burger recipe with fewer ingredients that didn’t have you chopping and dicing as much. Yet all the recipes I am featuring in my Burgers & Beer series must be hearty. A “manly burger” without all the greasy fat and cholesterol.
Let this diva sing with only simple toppings like roasted red pepper and greens.
Scott Jurek’s Lentil-Mushroom Burgers
In Scott Jurek’s book, Eat & Run, reviewed in my Under the Covers book series this week, this famous ultramarathoner shares many of his favorite recipes. Unlike a few other vegan athletes, Scott’s recipes are doable for the average Joe. Not “over the top” with weird ingredients that you identify with another species:).
I hope to share many of his good eats with you. Jurek emphasizes that protein is not synonymous with meat. Not only will you improve your health, reduce your likelihood of disease, but you may actually improve your athletic performance on a plant based diet. Scott Jurek did. This is one recipe that is as “meaty” as you can get for a vegan entree.
Chow down brothers and sisters! After your run, of course!
Served here open faced on a slice of crusty garlic bread
Guy Fieri’s Veggie Patties
Host of Food Network’s extremely popular show, Diner’s Drive-In’s and Dives, Guy Fieri is a television sensation. I’m fascinated by a show that glamorizes food that can kill you. Not a quick “kick the bucket” either. But a slow, disease ridden, artery clogging, gasping for breath because you’re morbidly obese kind of death. These producers are masters at making you salivate over poison.
The good news is Guy Fieri isn’t always about mile high hamburgers or chicken fried steak. He’s just as charismatic about his damn good veggie burger!
A Burger Fest
You don’t have to love meat to crave a great tasting burger. Veggie burgers are now mainstream. No more turned up noses by carnivores thinking “hippie burgers” with nothin’ but sprouts and wheat grass.
Unlike beef burgers, veggie burgers are patties with endless potential. Some resemble beef while others stand out from the crowd with visible vegetables, grains and legumes.
This series speaks to my mission.
You can eat healthfully and compassionately without depriving yourself of good ol’ ballgame food.
So I’ve set out to prove it. Read more