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BEET BURGERS

August 14, 2012

by eatafood

beets / meals / quick / one-pot / sandwiches

i love these beet burgers. i love beet burgers, generally i think, but these are so tasty. also i made them from beets that i grew in my yard, and that’s always the most satisfying. i’m enamoured in part because beets look like crappy rocks with mouse tails and are magical jewels inside. WHAT A VEGETABLE.

if you’re not a big veggie burger person, i understand. i will eat whatever veggie patties but i’m never really into it unless it’s just a giant roasted portobello. but BEETS! THINK ABOUT IT! the colour alone is so rad, but they’re moist and filling and easy.

THE BEET BURGERS

this made 7 good sized patties

8 small beets, or 4 large ones, tops and tails cut off, grated

1/2 red onion, chopped fine (or grated if you’re using a food processor)

a generous handful of dill, chopped

4 cloves garlic, minced

1 heaped tbsp dijon mustard

1/4 c. mashed up beans/lentils (i used kidney beans because i had them, but any soft bean like canellini or lentils)

a few tbsp olive oil

1/2 c. cooked brown rice

2 tbsp flour

2 tbsp nutritional yeast

lots of black pepper

a big pinch of salt

Mix all together until well incorporated. I split the batch and tried baking and frying them. both worked fine, so it’s up to you. frying is more immediate if you’re feeling hungrytimes.

FRYING

get some oil hot in a pan, shape the mixture into patties (not too thick) and fry on each side until well browned.

BAKING

heat oven to 350 and shape mixture into patties. bake on a parchment lined (or well oiled) baking sheet for 15 minutes, flipping half way or until nicely browned.

I ate mine on bread with dijon, sautéed mushrooms, massaged kale (also from my garden) and alfalfa sprouts. it was so tasty that i fell in love with a burger.

cauliflower, potato, kale, chickpea curry

August 13, 2012

by eatafood

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beans / cauliflower / comfort / kale / meals / potato / quick / one-pot

first of all, i realize this is a lot like another curry i posted here but this one is much quicker, and a bit different. so here it is! i ate it for 3 meals in a row.

THE CURRY

1 head cauliflower, chopped

1 red onion, diced

3 potatoes, chopped (whatever kind you like)

1 can chickpeas, drained and rinsed

oil

3 medium sized tomatoes, diced

2 tbsp coriander seeds (you can smash these and the cumin with a mortar and pestel if you’d like. i like getting chomps of coriander but not everyone does)

1 tbsp cumin seeds

3 big tbsp curry powder

a big pinch chili flakes

6 cloves garlic, minced

broth to cover

1/4 c. nutritional yeast

3 tsp tamari (to taste for saltiness)

squeeze of lemon

black pepper

a bunch of kale, veined and chopped

cilantro to garnish

get your oil hot in a pot! throw some onions in there. once they are getting translucent throw in your cauliflower and potatoes and give them a good stir around and let them get coated and fry up a bit. make a little space so you can see the bottom of the pot (if the oil is gone, but a bit more) and throw your dry spices all into that spot and let them heat until they’re fragrant. stir everything together and coat the vegetables with all the spicy oil. stir in the chickpea, tomato and garlic then add hot broth to cover. bring to a boil and then simmer. once the potatoes are almost cooked, add the tamari, nutritional yeast and lemon. if you want more of any of those tastes at this point, then go ahead. these are the three things i would tinker with to taste. add kale and stir in until just wilted.

serve and garnish with cilantro.

for a variation, you can use the juice and zest of 1 lime (omit lemon) and a can of coconut milk. i would up the spices a bit if you like things spicy, as the coconut milk mellows things out a bit (alternately if you make a curry that is too spicy for you, throw some coconut milk in there. it will work and it will taste delicious almost always).

go grow a food

August 10, 2012

by eatafood

breakfast madness: sausages, roasted okra, sesame potatoes, veggie fry-up, gravy, avocado and smoked paprika WHOA

August 5, 2012

by eatafood

comments 2

avocado / breakfasts / meals / mushrooms / okra / potato / savoury / seitan / tomato

i can’t take full credit for this tasty delight of a breakfast, it was a collaborative effort with the most delicious results. also, smoked paprika! JUST TRY TO NOT PUT IT ON EVERYTHING.

this is a variaton on what i make for my favourite brunch. sausages, potatoes, kale, gravy, mushrooms, some veggies, scramble, beans and avocado are the main players and get tossed around in different combinations.

for the ROASTED OKRA you can follow the directions from this past recipe, and just omit the eggplant and mushrooms.

the potatoes were made entirely by my dude, so no recipe for that. but here is the fry-up and the sausages!

MUSHROOM ZUCCHINI TOMATO FRY-UP

1 red onion, diced

half a paper bag of mushrooms, sliced

1/2 a zucchini, quartered and sliced

1 tomato, diced

4 cloves garlic, minced

oil

a little bit of nutritional yeast

1 tsp chili paste

salt and pepper

this one is pretty straightforward. sautee the onion in some oil, throw in a pinch of salt and cook low-ish so they get really nice and browned. toss in the mushrooms and cook until browned also. then the zucchini, tomato, chili paste and garlic. sautee until the zucchini is just tender. season and sprinkle with nutritional yeast.

SAUSAGES

(based off of a recipe in Vegan Brunch)

this makes a big batch so get ready. you will want lots once you make them, and they take a fair bit of effort so you may as well have it pay off with tons of sausages.

1 c. canellini beans, rinsed and mashed

1/4 c. olive oil

1/8 c. tamari

8 cloves garlic minced REAL FINE

3/4 c. nutritional yeast

4 tbsp fennel seeds

2 tbsp chili flakes

2 tsp sage

big pinch of salt and tons of black pepper

2 tsp liquid smoke

2 c. tasty broth

2 1/2 c. * vital wheat gluten

Get a couple pans or pots outfitted with a steaming device ready. be creative if you don’t have things. i’ve been small cooling rack in pans to do this before. whatever you’ve got!

Mash up your beans in a big bowl. take all your spices and salt and pepper and mash up em good with a mortar and pestel. Combine beans and spices with the oil and tamari. Then mix in all the other ingredients EXCEPT the vital wheat gluten. Make sure it’s well mixed then start to stir in your gluten. it’ll start to get elastic and alive pretty quickly. make sure everything is incorporated then pinch of little handfuls and roll then into a sausage shape (whatever size you want). roll it in a piece of tin foil and twist up the ends so it’s well sealed. be careful not to tear your foil but also make sure to get a tight seal. when you’ve done this to all your sausages put them in your steaming devices in a single layer and cook for 40-50 minutes, until firm.

i generally unwrap them immediately afterwards and let them sit out and get a “skin” on them, and when it’s time to eat them, i fry them up with a bit of olive oil first.

THE END.

* if you’ve never bought vital wheat gluten before: it is a powder! you can usually find it at health foody places, or even big grocery stores that have vegan treats.