Ro Raggy! Scooby Doo Blueberry Burger

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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?

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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
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It helped that I paired my burgers with top-quality condiments, including
Vertical Paradise Baby Oak Lettuce
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Refrigerator pickles
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And Mazi’s piri piri sauce
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Ro Raggy! This was so good I don’t think Scooby’s ever going back.
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* Here’s the mix I used
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Mindy’s Pistachio Halva Bites

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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!

Morgan’s maple-roasted almond butter

Morgan Doane shared a quick and easy–and delicious–way to make maple-roasted almond butter at our February supper club. Check out the directions below!

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Maple-roasted Almond Butter
16 oz. raw almonds
2-3 T maple syrup
½ tsp. cinnamon
½ tsp. salt

Preheat oven to 375 degrees. Mix raw almonds together with maple syrup and pour onto a cookie sheet lined with parchment paper. Bake for 15 minutes, pulling the sheet our every five minutes to stir. Allow to cool slightly—not too cool or they will be hard to handle. Pour almonds into the food processor and begin to process. This can take a long time (10-20 minutes) depending on the size of your processor and your motor. Stop every so often to scrape down the sides with a spatula. The almonds will go through many stages, including coarse sand, sticky dry mass, clumping mass and finally smooth butter. When is begins to move from clumping together to smooth butter, add the cinnamon and salt. Process until fully incorporated.

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Laura Johnson’s Mushroom Potstickers

At our last supper club, we had some wonderful demos to expand our cooking repertoire. Laura Johnson, a plant-based chef from Impact Health in Holland, demonstrated how to make mushroom potstickers.

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Here’s the method for folding them:
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Thank you, Laura, for the great demo!

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Mushroom Potstickers

Mushroom filling:
2 Tbsp oil
1 8 oz container shiitake mushrooms
1 8 oz container white mushrooms
1 container portobello mushrooms (about 4 large)
1 glove garlic, pressed and let rest 10 minutes (Note: will also need an additional 1 glove for dipping sauce)
1 inch ginger root, peeled and finely minced (Note: will also need an additional 1 tsp for dipping sauce)
4 green onions (scallion) white and green separated, sliced thin
1 tsp soy sauce
1/2 tsp cornstarch or arrow root
1/4 tsp five spice powder
1 package vegan wonton wrappers
2 cups mushroom broth (see below)

Slice green onion, separating white from green.
Remove stems, finely chop mushrooms and place in large bowl.
Press garlic and let rest.
Mince ginger.
Mix soy sauce, corn starch and five spice powder in small bowl.
In a large pan heat oil and add garlic, ginger and white parts of scallion.
Stir immediately to prevent burning and cook for 1 minute.
Add mushrooms, stir and cook until most of liquid is gone.
Once mushrooms are cooked, clear a space in the middle of the mushroom and add the soy sauce mixture.
Add 2 Tbsp of hot broth and allow to boiled for a few seconds before stirring mushrooms back in.
Add green parts of scallion, stir and heat for a few sends.
Remove mushroom mixture from heat and place in large bowl to cool.

Mushroom stock (from mushroom stems):
Bring 2 cups water and mushrooms stems to boil. Simmer for 30 minutes. Filter mushroom broth through coffee filter or fine sieve.

Dipping sauce:
8 Tbsp soy sauce
6 tsp rice vinegar
4 Tbsp honey
4 tsp sesame oil
4 Tbsp mushroom broth or water
1 glove garlic pressed
1 tsp ginger minced

Place all ingredients in a small pot and heat until barely simmering. Serve in small individual bowls.

Assembling Potstickers:
Get a small bowl of water to wet wrappers.
Keep wonton wrappers that you are not using covered with a damp pager towel to prevent them from drying out.
Lay one wrapper on a clean plate and dip finger in water and wet edges of wrapper. Place about 2 tsp of mushroom filling in the middle of each wrapper. Fold two opposite corners to make a triangle. Seal edges by gently pressing them together. Cover finished dumplings with a damp paper towel as you work.

Cooking Potstickers:
In a large pan add a small amount of oil, heat and arrange potstickers in a single layer.
Cook until golden brown on each side. If cooking multiple batches use a little oil between each batch to help prevent sticking.
Once golden brown on both sides, add 1/4 cup mushroom broth to pan, cover with lid and steam for several minutes until most of the broth is gone.
Carefully remove potstickers from pan (they may stick a little, hence the name) and place on a decorative plate and serve immediately.

Note: May skip browning part and just steam. May use other mushroom combinations of choice!

Recipe adapted from: http://foodiesarsenal.com/mushroom-potstickers-recipe/

Guess Who’s Cooking in February?

Friends, here is our line-up!  On February 19, we’ll be at Thought-Design in Rockford.  If you plan to come, you need to email sue@suestauffacher.com to R.S.V.P. (unless you are already on the list).  You can bring your plant-based dish as usual, $10 (to offset the rental) and a couple bucks for our dishwashers.  You can also bring whatever you like to drink–Rockford Brewing Company is across the street!

For your generous contributions we will have SIX cooking demos going throughout the evening.

Morgan Doane–maple-roasted almond butter
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Geoff Fields will show us the critical moment in making gumbo
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Laura Johnson (on right) will demonstrate mushroom potstickers
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Jeremy Kuhn of Deliciosity will make a luscious dessert
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Medha Rode (on right) will surprise us with one of her fan favorites
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Sue Stauffacher (aka me)–will demo vegan gruyere cheese
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See you soon. Until then, stay warm and drive safely!

Happy Holidays from StirthePotGR

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Ringing in the holidays with some plant-based martinis!

Thank you to everyone who came to our first official holiday party, hosted at San Chez in their Mezze Cafe.

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In my mind, I am picturing the servers with their ‘Veg Out’ and ‘Meatless Monday’ buttons proudly displayed; Cindy Schneider, San Chez General Manager, throwing off her jacket to get into a story; Chef Chet shouting out directions for the perfect paella, and the happy buzz of more than 80 people meeting new friends and bonding over plant-based food. It doesn’t get much better than this! (Plus, none of us had to do any dishes).

Of course, as with all first-time events, there were a few glitches. Cindy asked me to apologize for the delay in the food coming out. And I apologize for not knowing more about the menu and communicating that to you so you could plan more for appetizers and drinks as opposed to the copious amount of food we always have at the supper club.

Here’s the story in photos, from beginning to end, but first! Here’s the paellarecipe-retail, courtesy of San Chez. Thank you, Cindy and staff!

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Kevin-and-Friend copy

Shane-and-Shandy copy

Emma-Bryan-Sue-Walter copy

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Coconut Red Lentil Soup

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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.