And here we have the dawning of the SQUIGGLE BURGER!!! Combined with the power of the Mushroom Bacon, this deceptively easy meal was our tastiest yet! Honestly, this is a really tasty burger, no matter who you are and what your diet is. If mushrooms aren't your thing but you're off meat, I urge you to try it at least once. We've heard several non-mushroom fans say they would eat it again. The Ingredients Tempeh Burger: 2 tbsp Oil 2 cloves roughly chopped Garlic (make sure to squish the garlic with the flat side of the knife before chopping!) 300g fresh Gluten-Free Tempeh chopped into bite-sized pieces (oh, oh so satisfying to slice) 100g Pumpkin Seeds (Or.. you know... a handful and a half) 4 tbsp Gluten-Free Soy Sauce 3 tbsp Maple Syrup juice of 1 Lime 1 x 400g tin Black Beans Cook in: 1 1/2 tbsp Oil Vegan Bacon: 1 1/2 tbsp Oil Large Oyster Mushrooms chopped into thin strips Marinate: 2 tbsp Oil 1 tsp Smoked Paprika Pinch of Garlic Powder (Oh yes! A pinch! How quaint!) A drizzle of Apple Cider Vinegar (No, really. The recipe put it like this, not us) 3 tbsp Gluten-Free Soy Sauce 1 tbsp Maple Syrup Toppings: Gluten-Free Burger Buns/Butter Lettuce/etc. Gluten-Free and Vegan cheese of your choice (We used Chao Creamy Original) Hummus of your choice (white bean is amazing!) Tomato pesto Lettuce and other veggies (We used aruuuuuugala after the podcast and really liked it!) The Procedure:
Patties! -Add 2tbsp oil to a pan on a high heat along with the garlic. Heat until garlic produces a slight smell. Then pour in the pumpkin seeds and tempeh. -Once the pumpkin seeds start to pop add in the soy sauce, maple syrup, lime juice and black beans, making sure to keep it moving the whole time. Cook until most of the liquid is dissolved. -Blend this mixture together in a food processor slowly, keeping some texture. Leave to cool and then form into patties. Bacon! -To make the bacon, add 1 1/2 tbsp oil to a pan on a high heat. Add in the mushrooms and leave to fry while you make the marinade. -Mix together the oil, smoked paprika, garlic powder, apple cider vinegar, maple syrup and soy sauce. Add to pan right away. -Fry mushrooms until nice and grizzly. -To finish off the burgers, fry in the oil, making sure to flip over and cook both sides. -Top it all up with the cheese, sauces, and whatever else you choose! *If you would like the recipe to be less salty, find a soy sauce with little to no sodium (exp: Tamari is lower in salt levels). *You can choose to eat this as a burger, or wrap it up in lettuce, or just by itself with no bun. We tried it with a gluten free bun, but found that it was a lot to handle! Next time we make this, we'll be using lettuce to wrap it in (and we don't do lettuce wraps...) Credit to the Happy Pear for the original recipe!
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Here it is! This is our very first recipe! We had a blast as we woke up at 5am to make sure we had time to make it before recording our episode. So much fun .... Okay. It was fun! Just not at 5am. Don't make this at 5am. If you want to make it just as we did you will have to get some fake Shredded Chicken from Herbivorous Butcher. Want to know what is in it? Here is the list: Young Green Jackfruit (Water, Salt, Citric Acid, Calcium Chloride, Sodium Metabisulfite) Water Sunflower Oil Tahini Less than 2% of: Spice Nutritional Yeast Non-Chicken Powder (Nutritional Yeast, Salt, Extra Virgin Olive Oil, Spice, Turmeric, Sage) Sage Since, we were only making enough for the two of us we made a half recipe of what is listed below. THERE WAS PLENTY TO EAT!!! The full recipe can make roughly 70 Dolma. This is used best as an appetizer but if you have bigger leaves you can make it the main coarse for Lunch or Diner. As an appetizer it can serve roughly 10-12 people. The prep time takes around 40 minutes and cook time could be anywhere from 50-70 minutes. ENJOY! Ingredient: (Grape Leaves) 8 Cups of Water 1/2 Lemon 1 teaspoon sea salt One jar/16 ounces of Grape Leaves in Brine (~70 leaves) (Filling) 1 Cup short grain rice, uncooked 2 medium-large Onions, finely chopped 5 Tablespoons olive oil, divided 2 pounds of fake shredded chicken (ground beef or lamb) 1 bunch fresh dill, chopped 1 tablespoon mint leaves, chopped 2 1/2 lemon, divided 1/4 teaspoon pepper 2 cups of water Vanilla (sweet) or Plain (tangy) Vegan Yogurt (optional) Directions
Other: Serving Dolma Individual servings of dolma are four to five pieces on small plates as an appetizer; however, they can also be eaten as a side or main dish (especially when larger leaves are used). Serve dolma warm (our personal favorite) or at room temperature with vanilla or plain vegan yogurt on the side. If you want some added sweetness use vanilla. If you want some added tartness use plain. Storage These will keep well in the refrigerator for about five days. Drizzle olive oil on top and cover to store. Return to room temperature before serving. We hope you enjoy this recipe!
Let us know if you try it and what you think? Would this get you though the apocalypse?! |
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