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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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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Geoff Fields’ Mushroom Poblano Gumbo

Well, I was tempted to call it ‘Yumbo,’ but that’s so corny and Geoff is so serious!

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Seriously. This was delicious! Thank you, Geoff. Here is a man who takes his recipes very seriously. Recently, he wrote to us–

Disclaimer: I have always known enthusiasm is my strong suit, maybe to the point of excess. You have been warned…

So permit me to say that I have been working on a recipe for the PBSC next month that is, appropriately, fitting for St. Patrick’s Day. I made the second test batch tonight, and I can say beyond a moral certainty that I would eat this stuff every week. It’s the best vegan recipe in my playbook – at least judged by originality and taste – and I cannot wait to have you guys try it.

How cool is it that friends come up with this idea like “Plant Based Supper Club” so that people like me, and others, can spend a cold winter night imagining a recipe for the next get-together? My compliments to you both.

Peace, GF

So here’s the recipe in all its earthy glory…Geoffs Gumbo Recipe

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Detroit Vegan Soul (Yes!)

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Last Thursday, fellow foodie Morgan Doane and I, after listening to our friend Angela Topp rave about Detroit Vegan Soul, decided to head to the Motor City to check it out for ourselves. Morgan goes to Detroit for ball games all the time and has previously been limited to Subway. This all-vegan restaurant, begun from the heart by life and business partners Kirsten Ussery (1) and Erika Boyd (r), is such an exciting new add to Detroit’s food scene. Let’s cut to the food!

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That wasn’t as easy as we thought. So many options to choose from. We began with okra stew, a thick and hearty veggie-filled gumbo-like dish that we both loved and made Morgan swoon, since she’s a dedicated okra groupie.

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The sesame-kale salad was both crunchy and savory and we loved the bits of sun-dried tomato mixed in.
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Angela recommended the soul platter with it’s beans and rice, stewed collards, mac and cheese, sweet potatoes and corn muffin. Delicious and filling.
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I think my favorite was the to-fish sandwich. I’m such a sucker for this kind of comfort food. A great bun and breaded briny tofu with lettuce and tomato. Comes with sweet potato fries and cole slaw.

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We managed to find a tiny extra bit of space to split a red devil cupcake and we recommend you do the same. There’s something indefinable about it. I felt like there was taste of ground graham crackers, kinda toasty. Really good.

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Everyone is so friendly and restaurant itself with it’s luscious green walls and polished wood interior was an antidote to the dreary rain we experienced all day. Please visit Kirsten and Erika when you are in Detroit and try their food. You’ll be glad you did. Morgan and Sue 006

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Y’all come back now!

 

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Katie’s Gluten-free Chocolate Almond Cherry Cookies

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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

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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.

Chef Dave’s Vegan Meatloaf

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As the exec chef for Barfly Ventures, Dave Ogren was no stranger to creative vegan cuisine.  Recently, he decided to head west to start up a new restaurant in the San Diego bay area.  But before he leaves, he promised me this recipe that he uses in all kinds of applications–ground beef substitute, vegan meatloaf and in the photo shown above–meatballs in a fresh tomato sauce.

Chef Dave’s Vegan Meatloaf

Ingredients
1 cup dried lentils
1 heaping tb mushroom base mixed w/ 1 qt water and 1 1/2 T of braggs liquid aminos
1 cup brown rice
1 tb Minced garlic
1 large onion diced
1 large russet potato, peeled & grated
2 small carrot, peeled & grated
1 tb garlic powder
1 tb onion powder
1 tsp celery seed
1 tb dried chives
1 tb dried basil
1 tb dried thyme
2 tsp dried oregano
1/2 tsp dried sage
1 tsp white pepper
1 box soft tofu
1/2 cup soy milk creamer
1 cup walnuts, chopped
2 cups oats
2 cups cracker crumbs, processed finely
1 cup mushrooms, chopped

Instructions:
Preheat oven 350 degrees
Combine the lentils, rice, Braggs and mushroom stock in a small pot and cook until tender.
In a large bowl, combine garlic, carrot, potato, onion, mushrooms, nuts, oats and cracker crumbs
Combine soy milk, and tofu to food processor, blend until smooth. Add mixture to bowl.
Add cooked lentils and rice and seasonings.
Fold the contents evenly to distribute them throughout the rice and lentils.
Put mixture into half-pan lined with sprayed parchment paper, cover w/ aluminum foil. Bake 1hr
Cool for 20 minutes before cutting or rolling

Love you, Chef Dave! (far right in photo below, cooking with us at Gilda’s Club), and I look forward to many more adventures together.

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