Monday, June 23, 2014

Italian Veggie Burgers with Cashew Chive Spread



There are thousands of veggie burger variations on the web and it's pretty hard to find a good one.  The key is getting the perfect consistency so they don't crumble and fall apart, stay mushy in the middle, or turn into a heavy brick.  You also want to keep the ingredients list short and simple so you actually make them!!  

My rule of thumb that I follow when creating a veggie burger is this:


If you follow these 5 basic steps, you can start creating your own veggie burgers too!

Ingredients for Veggie Burger
1 can kindey beans (drained and rinsed)
1/4 c italian style breadcrumbs
1/4 c nutritional yeast
1 heaping TB dijon mustard (I used stone ground dijon)
1 TB white miso paste
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 c fresh italian parsley, chopped

Instructions
Preheat oven to 350.  Cover a baking sheet with foil
Combine beans and prepared rice in a food processor and pulse until well combined.  If you don't have a food processor, just mash them together with a fork or your hands.  Add the remaining ingredients and mix well.  Form into 4 equal patties.
Coat a large pan with cooking spray and heat over medium high heat.  Add the veggie patties and brown for 2-3 minutes on each side.  Transfer to baking sheet and cook in the oven for 20 minutes.


Ingredients for Cashew Chive Spread
1 c raw unsalted cashews, soaked for at least 2-3 hours or overnight 
(For a lower fat version, use 1/2 c cashews and 6 oz firm tofu, drained)
1/2 cup non-dairy milk (almond, soy, hemp, rice etc).
1 TB apple cider vinegar
2 TB freshly squeezed lemon juice
1 TB agave nectar
1 garlic clove, minced
1/4 c chives, chopped
1/2 tsp italian seasoning
1/4 tsp salt
1/4 tsp pepper

Instructions
Combine cashews (and tofu if using), non-dairy milk, apple cider vinegar, lemon juice and agave nectar in your food processor and blend until very smooth and creamy. If your "ricotta" still looks a bit nutty, add a little more milk and blend again. This may take a few minutes until you get the right consistency. Add the chives, garlic, italian seasoning, salt and pepper and pulse until combined well. Set aside.

 

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