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

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!

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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.

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.

February 2014 Supper Club 188

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

February 2014 Supper Club 208

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/

Pepita Pesto Dip

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You asked for it, you got it! This rather unassuming looking dip was a major hit at our supper club and many of you asked for the recipe. The pesto recipe is mine, developed for my class on pumpkin and squash at Meijer Gardens. It becomes swoon-worthy when paired with Miyoko Schinner’s Cashew Cream Cheese, which I found the recipe for here. Miyoko is one of my favorite plant-based cheesemakers. She’s brilliant. Please buy her book “Artisan Vegan Cheese.” If you like, you could also pair this with goat cheese or cream cheese.

Pepita Pesto
Ingredients:
1 cup pepita pumpkin seeds (these are hulled seeds)
10 fresh sage leaves (big ones if you can)
1 cup fresh Italian flat leaf parsley leaves
1 head roasted garlic
¼ cup almond parmesan (this is a decent recipe, but do yourself a favor and use almond meal and maybe 1/2 the amount of nutritional yeast)
1/4 tsp salt to taste
1 cup cashew cream cheese

Directions:
Roast the pumpkin seeds in a cast iron pan over medium heat. Continue to stir the seeds until they start to pop. You want to smell a nutty aroma and see the seeds begin to brown. Keep shaking and stirring while this is happening. You will get a feel for this. You do not want smoking and burning. Move seeds to a food processor. Add the sage, parsley, roasted garlic, parmesan and salt to taste. Process until it is a coarse puree, and all ingredients are evenly distributed, stopping the processor and scraping the ingredients back toward the blades if you need to.

Mix pesto with 6-8 ounces of your choice of cheese until fully combined. Serve with crackers. Practice humility when people swoon over it.

Red Quinoa Salad with Veggies

There are so many delicious dishes at every supper club, but a few start to get a buzz around them and those are the ones that get recipe requests. Unfortunately, we don’t always get a beautiful photo of each sought-after dish, so you’ll just have to imagine what this one looks like.

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Sue Smith’s Quinoa Salad with Veggies

Ingredients
1/2 cup red quinoa
1 cup water

1 green pepper, diced
1 1/2 cup carrots, small dice
1 cup diced red cabbage
1/2 cup minced red onion
1/4 cup minced sun-dried tomatoes (from an oil-packed jar)

2 T red wine vinegar
4 tsp. dijon mustard
2 tsp. olive oil
salt and pepper to taste

1 cup almond/cashew feta cheese. Find a video/recipe for that here or use your own. Personally–this is Sue speaking–this one looks pretty good. You might try a little kalamata olive juice in place of the oil or the water.

Directions
Simmer the 1/2 cup quinoa in the water for about 15 minutes until water is fully absorbed.

Set aside to cool while you finish dicing veggies.

Whisk together red wine vinegar and next three ingredients. Combine almond/cashew feta with quinoa. Fold in veggies. Sprinkle with dressing and fold all together. Voila! P.S. In the montage below, you can see Sue’s empty dish!

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Farmer’s Market Bounty

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If you ever wondered what $53 dollars could buy for you at the Fulton Street Farmer’s Market, here you go! I am terrible at remembering how much of something I got so you’ll just have to eyeball it, but I can certainly list it. The only thing I bought that wasn’t homegrown was some Gilroy, California shallots. Other than that, it is Pure Michigan. From Blandford–always my first stop–I got an enormous head of broccoli, some cauliflower, a celery leaf heavy bunch o’ celery, two bundles of Tuscan kale and some flat-leaf parsley. After that, it was a blur that included red-skinned potatoes, 3 pints of hot peppers (a mix of habanero and cherry bomb) for Roger, two beautiful heirloom tomatoes, tons of peppers to freeze (green, pimento and poblano, tons of apples to perfect my apple pie pizza–Honey Crisp, Zestar and Fuji–and Michigan pears.  This will easily feed the two of us for a week.  Love, love, love my home state!