I may have a blog, but I still feel inept with the latest technology. I am still using Microsoft Office 2003 and I have no cell phone. I constantly have to ask Rob how to work his Android phone and navigate his Apple laptop. And sometimes, I make boo-boos with my posts… my top recipes of 2011… yeah, don’t postdate that for January 1, 2011. Because that isn’t post-dated at all. Sorry for the New Year’s teaser, especially since it is still in my Google Reader despite its deletion on my blog. Although the worse is that you have to wait until mid-December for that fabulous cookie recipe! Until then, I have another recipe with hidden beans… and hidden broccoli!
Veggie burgers? Veggie patties? Bean cakes?
These are the first veggie “burger” I have made. I think veggie patty is a better descriptor since it isn’t as “meaty” as typical burgers. What can you expect from chickpeas, broccoli and oats? Well, when they are combined with peanut butter, sesame oil, garlic, ginger and cilantro, it is a pretty powerful flavour-house.
This recipe is courtesy of MamaPea through her cookbook Peas and Thank You (recipe also posted here). The patties were simple to whip together in a food processor and I appreciated their complex flavours. The hint of peanut butter, with the spices worked really well together. I just wish they were a bit more firm (perhaps more oats?). If you camouflaged the burger in a bun, you might not notice the texture. However, I opted to plate mine overtop zucchini noodles with scattered pineapple and Napa cabbage, drizzled here with sweet chili sauce. As a salad topper, they were great! Next time, I might bake them into smaller balls if I knew they would be going on top of a salad. I also found out that the Peanut Mmmm Sauce and even moreso, the Mojo sauce were great burger spreads.
Can you tell I have a few foodie crushes?
Tess Challis, the obvious choice.
You could possibly surmise I love Ottolenghi‘s recipes.
You don’t yet know how much I adore Denis Cotter’s recipes, because I haven’t posted them yet, but I am loving his latest cookbook, For The Love of Food.
There is something so unattainable about cookbook authors.
Then there’s Sarah at My New Roots. I adore her approach to whole, natural foods and want to make everything on her blog. Plus she’s seriously cute and makes adorable videos.
And equally unattainable since she doesn’t respond to my emails. (turns out she has just been UBER busy!)
I have become smitten by her food, instead. So far, her recipes have not let me down: the raspberry dream cake, the sultry peaches and blueberries, the 11-spiced lentil salad, the raw tacos with walnut meat, cashew sour cream and a cherry tomato salsa and the chickpea salad with the Mexican mango dressing.
So when I wanted a recipe for grilled portobello mushrooms for the barbecue, I quickly turned to Sarah’s blog. There were heaps of meat for everyone else, so I only made one burger. No worries if it didn’t work out. But of course, there were no failures. The mushroom burger was fabulous. I shared it with Rob so he, too, could relish in the culinary delicacy he had just grilled for me.
While I only modified her recipe by decreasing the oil and using fresh herbs, this would also be good with dried herbs when I don’t have them blooming on my patio. After grilling, you have a nicely spiced meaty burger with a balsamic glaze. It didn’t taste like a mushroom, so you could possibly convert mushroom-haters, but you won’t be able to fool anyone into thinking this was meat. But it was surprisingly filling!
However, I had one problem.
I made one mushroom; I ate one mushroom; I did not photograph said mushroom.
Thankfully I had some more portobello mushrooms, so after the hubbub of the party subsided, Rob offered to grill me up some more burgers the next day.
However, this time, I chose to smear it with a white bean puree spiced with thyme and garlic, from Power Foods (recipe also here) and then I sprinkled some leftover corn kernels on top. Now we had a complete meal. And a photograph!
Rob prefers hummus to this bean spread, but personally, I found it to be a great twist to a bean spread. The baby lima beans made it creamy with only a touch of oil. The garlic and thyme heightened its flavour, making this a nice and bright spread. Use it just like you would hummus, though: it would be great with raw vegetables, crackers or in a wrap.
This is my submission to this month’s My Legume Love Affair, hosted by Preeti, to Ricki’s Summer Wellness Weekends, to this month’s Ingredient Challenge Monday for mushrooms, to this week’s Summer Favourites potluck party, and to this month’s Simple and in Season.