I have an awesome husband; I really do. Sure, sometimes I look at him like he is as alien as kohlrabi and there have been days when I seriously want to run away to Montana, but truly, he is wonderful and treats me like a queen (or so he says, but we are going to have to work on the bowing and the backing away respectfully when he leaves a room in my presence). So, I shouldn't have been surprised when one day he came home with a glint in his eye and said 'I have something for you'. I knew it was going to be special, but would never have guessed what he whipped out of his pocket for me.
(For those of you who don't know me well, you may be expecting me to tell you of something small and in a box with a gilded ribbon. Nope...not my cup of Irish Breakfast tea).
So what did he whip out??? A veggie burger recipe!!! From a chef at a restaurant that he frequents who he just happened to speak to about the lack of veggie choices on the menu and just happened to mention that his wife was vegan and just happened to launch into a discussion about veggie burgers at which point the chef asked did his wife have a good recipe for one....and he said, well, uh.....now that you mention it....uh, no. (My poor husband has been bravely choking down my MANY renditions of veggie burgers, saturating them in ketchup and mustard, and earning massive credits towards his upcoming knighting ceremony....seriously, the last batch I made looked like something that may have come out of a very sick dog....I couldn't believe he ate it...and didn't complain).
I have since contacted Chef Mark....who has generously given me permission to publish the recipe. Thank you MARK!!!
3 C cooked brown rice
2 C black beans, rinse and chopped (reserve liquid)
1 C oat bran (I just ground up some oatmeal)
1/4 C red beet roasted, diced (I used WAY more than that)
3T red onion, diced (I used a whole onion)
3T jalapeno, fresh diced
3T roasted corn (I used about 1/2 C)
3T green bell pepper, diced (I omitted because the Knight of the Castle hates green peppers, but I would prob. use an entire red pepper if I made this for myself).
Combine all ingredients and mix together by hand. Add 1/2 C reserved bean liquid and mix by hand. Portion into patties and wrap and REFRIGERATE FOR 12 HOURS!!!!
(Don't you hate it when you get to the bottom of a recipe and you have forgotten what you learned in home-ec, that you really should read a recipe all the way through before making it and surprise, surprise, you are supposed to freeze it, marinate it, or REFRIGERATE it for like 4 days??? I hate that, so I put it in all caps for you. And, what I ended up doing was making a few burgers for dinner and chilling the rest, making those the next day. It still worked ok). I pan-fried mine, but you could bake on parchment paper too.
Veggie Burgers ready to cook
The second time I made this recipe, I used it as a 'clean-out the frig' exercise. I had some leftover quinoa, so subbed that for the rice, also added mushrooms and a few other veggie remnants. I decided to press it all into a loaf and it was quite good. I do think the brown rice works much better than the quinoa though.
Veggie/quinoa loaf along with mashed cauli-potatoes & mushroom gravy and roasted kobacha squash
I used the mushroom gravy recipe from Caldwell Esselstyn's wonderful book, Prevent and Reverse Heart Disease. It is super fast, very easy and a really great recipe that was wonderful on these cauli-potatoes. You can find it here: http://sunnyhawklane.blogspot.com/2011/01/new-recipe-mushroom-gravy.html
For the cauli-potatoes, I just cooked up white potatoes (with the peel left on) and about half-a-head of cauliflower, adding the cauliflower later in the cooking. I drained the water off (I reserve this for veggie stock), and I added a very thick almond milk which I make myself in Viv, my Vita-Mix super-heroine. I don't strain the almond milk but you could, through cheesecloth, if you wanted a purer-looking potato mixture...I'm all about efficiency (read:
l-a-z-y). I just beat the mix with a hand mixer and it's good to go. No butter or dairy needed. Yum.
Give-Away Skin Care Goodies
Thank you for entering; it was fun getting some comments, and I really am just extremely happy to be celebrating this milestone.
My special equine-yin-yang hat
That's my knight picking the winner...my hands aren't quite that hairy
And the winner is:
Sue, starting year number 2, in Ohio