Ro Raggy! Scooby Doo Blueberry Burger

IMG_5168
I was sitting around imagining what Scooby Doo would do if he knew what was actually in his Scooby Snacks. I mean, he’s a nice dog, right?

IMG_2887
So I decided to imagine a kinder gentler burger for him and Shaggy.  It’s turned out so good I’m posting it right away, but I haven’t tested it extensively, so move forward at your own foodie peril.

Ro Raggy Blueberry Burger
Combine
2 cups cooked brown lentils
1 1/2 cups cooked whole grain mix* (could just use a sticky sort of brown rice). I used leftovers from this rice blend that I purchased at Costco
1/2 cup onion, grated fine
1/2 cup whole grain bread crumbs (or g/f if you like)

Toast
1/2 cup pepitas, hulled (don’t make the mistake I did once and use unhulled–very prickly)
In a food processor, blitz
1/2 cup fresh blueberries
2 tsp umi plum paste (use 1 T soy sauce as substitute)
toasted pepitas

Add to lentil mixture. Stir to combine.

Dust top of bowl with brown rice flour. Using as much flour as you need to handle the burger mixture, form into balls–somewhere between tennis and ping-pong. Put on a lightly oiled nonstick pan over medium heat and press down into patty shape with a flat turner. There should be some sizzling when you set them on. Cook patties 3-4 minutes per side, until well brown. They should hold together well, but they are still fragile. Flip and do the same on the other side.

They should look like this–nice and Shaggy
IMG_5165

It helped that I paired my burgers with top-quality condiments, including
Vertical Paradise Baby Oak Lettuce
IMG_5160

Refrigerator pickles
IMG_5161

And Mazi’s piri piri sauce
IMG_5164

Ro Raggy! This was so good I don’t think Scooby’s ever going back.
IMG_5167

* Here’s the mix I used
IMG_5163
 

 

Advertisements

Mindy’s Pistachio Halva Bites

February 2014 Supper Club 205

Pistachio Halva Bitess
From Mindy Miner

The recipe is from a book by Douglas McNish called Raw, Quick & Delicious. I made one modification because I can’t find bulk sesame seeds anywhere close by and it’s too expensive to use the bottled version. Also, I doubled the recipe for last night’s crowd. Here goes…

1/2 cup whole raw pistachios (I bought shelled ones)
1 cup raw sesame seeds, divided (I used 3/4 cup raw, sliced almonds and enough sesame seeds to roll the balls in)
1/4 cup tahini
1/4 cup agave nectar
1 tsp. vanilla

1. Process pistachios (and almonds, if using) in a food processor until roughly chopped. Transfer to a bowl.
2. In food processor process tahini, agave and vanilla until smooth. Add to nut mixture and stir until it forms a large smooth ball.
3. Using a tablespoon, scoop up about 15 equal portions. Roll each portions in the palm of your hand and then in raw sesame seeds.
4. Place balls on plate or baking sheet covered with parchment paper and place in the freezer for 10 minutes. Serve immediately or transfer to an airtight container and refrigerate for up to 7 days.

Enjoy!

Vegan Gruyere and Beet Carpaccio

Below, find the fun sort of things I do in my classes

Oh, Miyoko! Our supper club guests were swooning over your version of vegan gruyere… I demoed it, but all the credit goes to you. I will add that if you want to make this exactly like what you tasted at Thought-Design, folks, use 2 T of South River Chickpea miso and you’ll need to learn to make rejuvelac, too. It’s not so pretty, but it is tasty!

image2

So if you want something really pretty and really delicious, try the roasted beet carpaccio I brought. I garnished it with beluga lentils (you can use du puy!) and an almond ricotta. I put the overlapping flower shapes on squares of wax paper and then composed the salad on site. Voila!

February 2014 Supper Club 192

Here’s how you do it…
Salt-roasted Beet Carpaccio with horseradish ricotta and French lentils
(serves 4-6)

Beets
Ingredients:
1 box Kosher salt
3 medium beets, rinsed

Method:
Preheat oven to 350 degrees
Put a layer of salt, ¼ inch deep in a loaf pan. Place clean beets on salt. Do not let them touch.
Pour salt over beets until covered.
Roast in oven for about an hour. Remove pan from oven and let sit until cool.
Peel off skins and slice beets thin with a mandoline. Place them in an overlapping flower pattern on wax paper to keep until ready to assemble.

Lentils
Ingredients:
2 cups water
1 cup du puy lentils, rinsed and drained
1 veggie
bouillon cube (preferably no MSG)

Method:
Put all ingredients into a small, heavy-bottomed saucepan. Bring to a boil and quickly lower to barely a simmer. Cook for 20 minutes and remove from heat. Let cool 15 minutes.

Horseradish Ricotta
Ingredients:
1 cup whole, blanched almonds, soaked for 4-6 hours or overnight
2 T lemon juice
1 tsp. horseradish, or to taste
¼ cup plain yogurt
½ tsp. sea salt
Several grinds fresh pepper

Place all ingredients in food processor and run until it has reached a consistency you like. You will probably have to stop and clean the sides with a spatula a few times.

To assemble:
Lay each beet ‘flower’ on a salad plate. Spread ¼ cup ricotta in the center and sprinkle with drained lentils. Garnish with sunflower shoots of flat-leaf Italian parsley.

Katie’s Gluten-free Chocolate Almond Cherry Cookies

supper club 021

The lovely Katie Williams (pictured above) brought these delicious cookies to our September Supper Club. Below, she demonstrates how she made them more healthy and vegan! It’s a great example of how easy it is to transition recipes. Thank you, Katie!

Katie’s Gluten-free Chocolate Almond Cherry Cookies
Ingredients
• 1 1/4 cups almond meal
• 1/4 cup chopped dark chocolate (I used cacao nibs)
• 1/2 cup shredded unsweetened coconut
• 1/2 tsp baking powder
• 1/4 teaspoon salt (I used sea salt)
• 1/3 cup brown sugar (I used Raw Coconut Sugar)
• 1 egg (I used 1 Flax egg; 1 Tbsp flax meal + 3 Tbsp water)
• 3 Tbsp coconut oil, melted
• 1/2 tsp vanilla
• Handful of dried cranberries (optional)

Directions
1. In a large mixing bowl, stir together almond meal, dark chocolate
chips, coconut, baking powder (raw coconut sugar), salt and sugar.
2. In a separate bowl, beat egg (flax egg) until uniform in color and
doubled in volume.
3. Whisk in the coconut oil and vanilla, then add to dry ingredients and
mix until just combined.
4. Chill in the fridge for at least 30 minutes or even overnight.
5. Preheat oven to 375 degrees.
6. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch
space in between each. Press down slightly to flatten a bit.
7. Bake until edges begin to brown, 7-10 minutes.
8. Remove from oven and let cool before serving.

Coconut Red Lentil Soup

heidi coconut
Another lick-the-bottom-of-the-bowl winner from last month’s supper club was David Landrum’s Coconut Red Lentil Soup, which he got from Bon Appétit Magazine. We couldn’t find a good link, so here are the instructions below. Thank you, David! P.S. This isn’t a photo of the soup, but one like it. Discerning readers will see that David’s recipe has no peas. Add them if you want.

Red Lentil Coconut Soup (adapted from Bon Appetit)

Ingredients:
2 cups red split lentils
1 onion, finely chopped
1 red bell pepper cut into 1/2 inch dice
1 fresh jalapeno or serrano chili, finely chopped, including seeds
1 tablespoon fresh peeled and minced ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups water
1 can unsweetened light coconut milk
1 15-ounce can of chickpeas
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving

Directions:
Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant. Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking. Taste and adjust with more salt or more lime juice if desired. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.

Gluten-free Potluck Cookies

June Supper club 019

Do you want to make some new friends? Bring some plant-based, gluten-free cookies to your next potluck. There are bound to be people who are either choosing or must eat gluten and/or dairy or egg-free. And you’re going to be their new best friend. Especially if they are four years old. For me, the occasion was the farewell party for Treehuggers in Grand Rapids. This progressive vegan, package-free grocery was the brainchild of Angela Topp, who worked tirelessly to bring us inventive recycling and packaging solutions, in addition to beautiful recycled gifts and products.

I wanted to make Terry Walters’ peanut butter teff cookies, but sadly I didn’t have many of the ingredients. So I used her basic proportions and took it off-road. The cookies don’t look anything like the ones pictured (I didn’t photograph them…and I call myself a food blogger). They are more mounded and craggy, but they are surely delicious. And very easy to whip up. All the fans of these cookies should try Terry’s version, too.

Make Some Friends Potluck Cookies
Makes 2 dozen cookies

Ingredients:
2 1/4 cup super fine brown rice flour
1 1/4 tsp. baking soda
3/4 tsp. fine sea salt

1 cup smooth raw almond butter
1 cup maple syrup
1/3 cup brown rice syrup
2/3 cup plain soymilk

3/4 cup vegan mini chocolate chips

Directions
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Stir together the raw almond butter, soy (or other dairy alternative milk), maple syrup and brown syrup in a small bowl. Whisk the superfine brown rice flour, baking soda and sea salt in a larger bowl. Make sure that baking soda is nicely distributed, then form a well in the center and pour the liquid ingredients into the dry, stirring carefully until just combined. Stir in the vegan chocolate chips. Scoop onto cookie sheet in rounded teaspoon-fulls. Bake for 12 minutes.