Sweet Potato Lentil Burger (Aussie Style)
Prior to this week’s Australian challenge on /52weeksofcooking my knowledge of Australian food was limited to that I seen on TV and that which is shown on the awesome Australian show known as Dance Academy (season 3 finally on Netflix streaming!!!!!). So essentially this left me with The Outback (not happening) and salad (rather boring). Luckily there is this thing called the internet, and with that Google, which allowed me to find all sorts of delicious treats. In that search I found an unusual number of links talking about beets and burgers – which I didn’t really understand. Granted this could be because I’m only starting to tolerate beets but still, beets on a burger??? However I was intrigued and so I set off to figure out a way to do a vegetarian burger – Australian style.
Sweet Potato Lentil Burgers
- 1 cup lentils
- 2 cups vegetable stock
- 1 cup mashed sweet potatoes
- 2 garlic cloves, minced
- 1 cup beet leaves, chopped
- 1/2 cup panko bread crumbs (or Red Mill GF)
- 1/4 cup mayo (vegan or otherwise)
- 2 tbsp siracha
- 2 beets, sliced
- 2 tbsp extra virgin olive oil, divided
- salt and pepper (to taste)
- Rinse the lentils then place in a small sauce pan along with the vegetable stock. Bring to a quick boil, then cover and allow to simmer over low heat for 25 minutes. Allow to slightly cool then mix in the sweet potato mash, along with the garlic cloves and beet leaves.
- Form the patties and then lightly cover in the panko bread crumbs. Place on a plate, cover in saran wrap, and place in the fridge for at least 30 minutes.
- Meanwhile mix up the chili mayo by adding the siracha to the mayo (or veganaise), then place back in the fridge until ready.
- Heat the olive oil in a large skillet, or griddle, over medium heat. Gently add the patties and cook for 5 minutes on each time, adding the beets to the skillet after flipping. Cook the burgers until they are slightly brown on each side - at which point the beets should be roasted.
- Assemble the burgers using the siracha mayo, beets, and burgers.
For an even more authentic burger experience add some roasted pineapple and a fried egg – which was (and is) a bit too much for me. However I have to say that the spicy sauce went fantastic with the sweetness of the potatoes and the tart earthiness of the beets. Lots of contrasts in this dish but it all came together to make a fantastic meal. I served the burger with some spicy carrots – which will eventually show up on the blog. I had a fantastic time with this, so another success thanks to /52weeksofcooking.
Cheesy Jalapeno Cornbread Muffins
Apparently Mother Nature forgot to check her calender for it’s snowing in March in the Mid-Atlantic, and that’s just not right (or normal). This is resulting in a very large number of soups in my household, and with that a lot of crusty bread for soaking up every last drop. However one can not survive on crusty bread alone, so I decide to spice things up by adjusting one of my favorite cornbread recipes. The first few times I made this by just topping the muffin dough with the pepper and cheese, but quickly realized that folding them in was the better option – even though it increases the risk of heavy muffins. In my oh-so-scientific experimentation I found that adding folding in the pepper and cheese with the last bit of flour seems to keep the muffins fluffy while still insuring a mostly even distribution of the cheese and peppers.
- 1 cup cornmeal (yellow or white)
- 1 cup flour
- 1/4 cup white sugar
- 3 tbsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 1 cup milk
- 1 egg
- 1/4 cup cheddar cheese, shredded
- 1 jalapeno pepper, diced
- Preheat oven to 425 and lightly grease a muffin tin.
- Stir together the dry ingredients in a large bowl create a well in the middle, then set aside. Beat together the vegetable oil, milk, and egg.
- Pour the liquid ingredients in to the well and quickly mix together, right before fully mixed fold in the cheese and pepper.
- Spoon the batter in to the pre-greased tins, filling about 3/4 of the way.
- Bake for 25 minutes, or until tops are a golden brown. Allow to cool on a rack for at least 5 minutes - then serve and enjoy!
These muffins are the perfect addition to a nice comforting soup, allowing you to soak up all the goodness – with just the right little kick. For those looking for a real boost serrano peppers can easily be switched in, either seeded or as is. Just be warned that these muffins are rather addicting, so if you serve them to guests be prepared to share the recipe! Or risk having them call you up at dinner time asking for the recipe…
Creamy Garlic and Potato Soup
A garlic challenge?!?! It seriously does not get much better than trying to figure out the perfect garlic recipe, at least for this garlic addicted Italian Of all the allergies in the world, an allergy to garlic would probably have the biggest effect on my life as I have it in almost every savory dish – garlic makes my world go round. I thought about making a vegetarian friendly version of 40 Clove Chicken but I really wanted to focus on the garlic and not have a protein overshadow it. So I decided to recreate one of my favorite vacation dishes: knoblauchcremesuppe (trying saying that three times fast!). When Joe and I went on our honeymoon, this is THE dish I was most looking forward to – and with that introducing it to Joe. This dish screams garlic – and it’s also insanely delicious and comforting which is perfect for this dreary time of year.
- 2 tbsp unsalted butter (or margarine)
- 2 tbsp olive oil
- 10 cloves garlic, minced
- 1 large sweet onion, diced
- 1/2 lb butter potatoes, cubed
- 2 cups vegetable stock
- 1 cup plain Greek Yogurt (dairy or coconut milk)
- Melt the butter in a large dutch oven over medium heat. Add the olive oil along with the garlic and onion, cook for 5-7 minutes or until garlic has started to turn golden.
- Add the potatoes along with the stock and bring to a quick boil. Cover then turn heat to low and allow to simmer for 20 minutes. Use immersion blender to puree the soup, then add the Greek Yogurt.
- Recover and cook for a final 10 minutes, adding salt and pepper to taste.
- Serve and enjoy!
Traditionally this would be served with cream but since I’m trying to keep my doctor happy I used Greek Yogurt. I topped mine with some homemade croutons, but crusty bread would be a great alternative – anything to help soak up every last drop!
Egg Foo Young
When I saw the challenge for /52weeksofcooking was to use a TV show for inspiration I realized two things: 1) there aren’t many vegetarians/vegetarian friendly shows on TV and 2) I don’t really watch that much TV. As part of our move we did away with cable, relying on Netflix and honestly haven’t missed “normal” TV at all. So I made a list of possible shows, and then tried to figure out if a vegetarian meal would make sense. Some of the bigger shows, such as House of Cards or Game of Thrones, it was clear from the beginning that going meatless was not an option. I debated making some “fish” fingers with pudding for Doctor Who, but the best part of that is the fish so…I enlisted some outside help. Which lead me to Firely, easily one of the best TV shows ever and one that has a few options when it comes to food. From mock protein bars to anything involving strawberries. however my friend who suggested Firefly also suggested doing an American/Chinese dish (aka what most Chinese restaurants serve) since that’s all the Alliance seems to be made of. I debated the options and decided to go with Egg Foo Young, for while delicious it does resemble the protein dish served during Out of Gas.
- 4 eggs
- 1/2 tbsp rice vinegar
- 1 tsp soy sauce
- 3 green onions, chopped (including greens)
- 2 shallots, chopped
- 1/4 inch piece of ginger, shredded
- 1/2 cup mushrooms, chopped
- 1/2 cup broccoli, chopped
- salt and pepper
- vegetable oil
- Beat the eggs, soy sauce, and vinegar in a large bowl. Add the vegetables, along with the ginger and bit of salt/pepper, blend well, and set aside.
- Heat 2 inches of vegetable oil in a wok over medium heat until oil is around 375 degrees. Test readiness by using the water method.
- Spoon 1/4 of the batter into the vegetable oil and use a spatula to hold mixture together. Cook for 5 minutes, then use the ladle to add a bit of the hot oil to the top of the patty to help bind it. Use a large spatula and gently flip. Cook for an additional 5-7 minutes on the other side, until the egg has browned.
- Remove to a paper towel lined plate and allow to cool for three minutes. Serve topped with soy sauce and enjoy1
As a bonus it turned out Joe had never had this dish, and there’s something rather awesome in introducing someone to a new dish. At some point I want to figure out a way to vegetarianize the sauce that comes with this dish, but it wasn’t until researching it that I found out it normally contains fish sauce as well as shrimp paste – so I probably won’t be ordering this dish anytime soon. Another great thing about this dish is it works well for all meals, I served it as part of a weekend brunch – but typically order it as part of dinner. Nothing like a quick and versatile meal
Chocolate Stuffed Muffins
Oh, chocolate – you are amazing. Which is why I was rather thrilled to see that Random Recipes - hosted by the fantastic Dom of Belleau Kitchen along with the Chocolate Log Blog (cuz chocolate!!!) - was going chocolate this month, in addition to the normal rules. I only have two dedicated dessert books, but found that a number of my books had at least one chocolate recipe tucked away. In the end a non-dessert book won out, and with that these delicious chocolate filled muffins from 1000 Vegetarian Recipes. I did make a slight adjustment to the recipe, as the basic muffin directions called for zest which is something I avoid due to an allergy. I also decided to go with milk chocolate chips, while the original recipe didn’t say one way or another.
- 1 1/2 cups flour
- 1/2 cup whole wheat flour
- 1/4 cup white sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 1/2 cups buttermilk
- 3 tbsp unsalted butter, melted
- 1/4 cup milk chocolate chips
- Preheat oven to 400 and line or grease 12 standard sized muffin cups.
- In a large bowl mix together the flours, sugar, salt, baking powder, and baking soda. Set Aside
- Beat the egg in a small bowl, then mix in the buttermilk followed by the melted butter. Quickly mix in to the dry ingredients, mixing until just wet.
- Spoon 1 full tbsp of batter into muffin tin, then place 4-5 chips in the middle and top with another full tbsp of batter.
- Bake for 25 minutes, or until muffins are brown. Allow to cool in pan for 5 minutes before removing to the cooling rack. Serve and enjoy!
The best thing about this recipe is that the technique can be used for making other types of filled/stuffed muffins. I could see pieces of fruit, jam, or caramel (!) doing rather nicely in this delicious muffin – or being really naughty and putting brownie or cookie dough in the middle! If I was to do chocolate again I would probably use something more like a chocolate nugget as the chips didn’t really give it as much chocolate as I was expecting – or use a chocolate spread like Nutella!