Monday, June 27, 2011

walnut burgers

one of my road trip vacation stops last year was at beans & barley in milwaukee, wi. there was a really delicious walnut burger on the menu, and our server kindly explained that it was inspired by a little hotel in trempeleau, wi. the next night, on our way to minneapolis, we decided to stop in trempeleau. it was the quaintest little hotel - no tv, no phones, shared bathrooms etc. it was almost like a bed and breakfast (without the breakfast). it was the coolest little place to stay, and home of the apparently famous walnut burger. although their version isn't vegan, i came home with the express intent to re-make it vegan friendly.

the finely ground walnuts replace bread crumbs in this recipe and give it a serious flavour boost.

  • 2 cups cooked short grain brown rice
  • 1¼ cup finely ground walnuts
  • 1/2 cup nutritional yeast
  • 2 cloves garlic, minced
  • 2 tablespoons ground flax seed
  • 1½ tablespoons tamari
  • 1 tablespoon onion powder
  • 1½ teaspoon smoked paprika
  • 1 teaspoon liquid smoke (optional)

it's important that you use short grain brown rice in this recipe as it provides a much stickier texture than long grain rice. make sure it's cooled down to room temperature. combine all ingredients except for walnuts and rice into a medium mixing bowl. mix into a dry crumbly paste and incorporate the rice. the rice and paste should combine to be a pretty thick and sticky mash. last, fold in the ground walnuts.

you should be able to create about 5 1/2-inch patties.  these don't really firm up like a standard veggie burger, but the flavor is phenomenal.  just be gentle when cooking them and you shouldn't have any problems.

fry: grill in a non-stick skillet with about 1 tablespoon oil for about 10 minuets on each side.
bake: on a greased cookie sheet, bake at 375°f for 15 minutes on each side.  i've also baked them in an oil-rubbed cast iron grill pan.
grill: heat grill to medium and use a non-stick olive oil spray to prevent sticking. grill for 10-12 minutes on each side.

Friday, June 10, 2011

rainbow chard lemon-garlic fettuccine

back with a new recipe. i have been cooking during my blog absence, but mostly just recipes i've already shared. so many people contributed to me getting up the creative energy to make this happen: my dad, a big meat and potatoes kind of guy, actually cooked a vegan meal for my birthday. thanks dad! my mom, who made him cook that meal :), and also once again went out her way to get me some rocking pappardelle pasta for my birthday. my brother, who got me a kick-ass ceramic knife which made this meal possible. (plus, he brought me over 20 pounds of asparagus this year). my csa, greely gardens, which started this weekend (yay!). and of course, my husband, who always graciously tries my recipes and smiles through it all. plus, he drove to store and got the mushrooms. whew, sounds like i a won an academy award or something... moving on to the food!

in a large pot, bring 4 cups of water to a boil and cook pasta for 8 minutes. drain then rinse with warm water. set aside.

trim stems from the chard and tear the leaves into fourths.  in a small pot, boil 2 cups of water and add stems for 3-4 minutes to tenderize. remove from heat and drain.
slice garlic scape into thin medallions, almost like scallions. in a large skillet on medium heat, sauté the garlic and chard stems in olive oil. after 2-3 minutes, add in chard leaves and about an 1/8 cup of water. cover with lid to wilt stems. when the leaves have reduced, remove lid and add the sliced mushrooms. continue sautéing on medium heat for 3-4 minutes.

in a pasta bowl, toss the fettuccine noodles with 1/2 cup of the lemon goddess dressing. the noodles should be well-coated and will separate. add in the chard and mushroom saute, as well as up to another 1/4 cup of dressing as needed. serve warm.