Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

Posts Tagged ‘nut burger’

OPEN SESAME!–DIVA OF THE PATTY PAN

Posted by Zel Allen's nutgourmet on February 25, 2013

Like me, you’ve probably rediscovered an old favorite recipe that had somehow gotten lost and ended up at the bottom of a pile of papers you keep meaning to tackle. Well, actually, this little gem of a recipe didn’t end up in a pile because it’s one of the recipes in my cookbook, The Nut Gourmet. But it did kind of get lost between files in a hidden corner of my memory.

An upcoming visit from my friends Vesanto and Cam from Vancouver triggered my memory to bring up that file and I’m thrilled to share this flavor-filled recipe that’s never failed to get raves. I love recipes that can be prepared in advance and still taste great when you serve them a day or two later. This one’s a winner in every way.

The recipe is a unique take on a nut-filled patty that tastes great tucked into a pita, piled into a giant sandwich, enjoyed as an open-faced sandwich, or relished all by its delicious little self. You can even eat the patties cold, right from the fridge and find them perfectly flavorful.

Although the sesame seeds remain on the top and bottom of the patties, they successfully impart their definitive flavor that oozes sesame with each delicious bite. Versatility works great with this recipe–you can vary the nuts and vary the grain. It’s an excellent recipe to fall back on when you have 2 cups of leftover cooked grains. I like the patties with a little dollop Tofu Sour Cream, but you can shmear with any of your favorite toppings.

SESAME NUT PATTIES

Yield: Makes about 12 to 15 two-inch pattiessesame nut patties

1/2 cup hulled sesame seeds

1 cup walnuts
2/3 cup cashews
1/3 cup pistachios

1/4 cup water
1 tablespoon psyllium husks

1 tablespoon plus 1 teaspoon soy sauce
3/4 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme

2 cups cooked wild rice

1. Lightly oil a large rimmed baking sheet or line it with parchment. Put the sesame seeds in a medium shallow bowl and set aside.

2. Grind the walnuts, cashews, and pistachios to a coarse meal in a food processor, and leave them in the processor.

3. Combine the water and psyllium husks in a small cup or bowl and stir well to moisten. Set aside for 1 minute to thicken, then add to the processor.

4. Add the soy sauce, chili powder, oregano, nutmeg, and thyme to the processor. Process briefly until all the ingredients are well combined.

5. Add the wild rice and pulse and process until it is well incorporated. If needed, add 1 to 3 tablespoons of water to moisten the mixture.

6. Form the mixture into 1 1/2-inch balls, place them on the baking sheet, and flatten slightly with your hand. When all the patty mixture is formed, dip each of the patties into the sesame seeds, covering both sides. Place them back on the baking sheet.

7. Shortly before serving, place the baking sheet under a preheated broiler, about 3 inches from the heat source. Watching carefully, broil for about 1 to 3 minutes, or until the sesame seeds are golden. Turn the patties over with a spatula and broil for 1 to 2 minutes, or until golden. Serve with Tofu Sour Cream or your favorite sauce.

Posted in cashews, Main Dishes, pistachios, walnuts | Tagged: , , , , , , , , , , , , | Leave a Comment »

Move Over KFC! Step Aside Burger King! Make Way for the Whoppin’ Big Lentil Burger!

Posted by Zel Allen's nutgourmet on May 21, 2011

Imagine a lusciously seductive sandwich with boldly flavored lentil burgers standing in for the bread. Layered with juicy, fresh and roasted vegetables, the sandwich morphs into KFC’s and Burger King’s rival because it’s just a little nutty–walnutty, that is!

Limit the fillings somewhat so the lentil burgers will stay firm. Fillings can be as familiar as lettuce, tomato, and onions with mustard and veggie mayo or as diverse as roasted peppers and onions, sliced avocados, thick, roasted eggplant slices, roasted zucchini or Mexican squashes, steamed sweet potato slices, caramelized onions, or sautéed mushrooms or any combination of these.

Before piling on the fillings, slather the burgers with your favorite condiments like barbecue sauce, ketchup, Russian dressing, Dijon mustard, Vegenaise, or a sauce of your own invention. Be sure to serve these burgers with plenty of napkins–this is one darned good, delicious, dripping mess to die for!

If you would like to enjoy the lentil burger in a regular sandwich, slather it with plenty of condiments and your favorite sandwich trimmings.

WHOPPIN’ BIG LENTIL BURGERS
(A Vegan Delight!)

Yield: 12 burger patties or 6 servings

3 1/4 cups plus 3 tablespoons water, divided
3 tablespoons plus 1 teaspoon soy sauce, divided
1 cup brown lentils

1 cup walnuts, coarsely ground
1 small carrot, finely minced
3/4 cup old fashioned rolled oats
1/3 cup diced onions
2 cloves garlic, finely minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper

2 tablespoons flaxseed meal

1. Have ready 2 large jellyroll pans lined with parchment paper and set aside.
2. In a 4 or 5-quart saucepan, combine 3 cups of the water, 2 tablespoons plus 1 teaspoon of the soy sauce, and the lentils. Cover the pan and bring to a boil over nigh heat. Reduce the heat to medium and simmer for 20 to 25 minutes until the lentils are softened but still retain their shape.
3. While the lentils are cooking, combine the walnuts, carrots, rolled oats, onions, 3 tablespoons of the remaining water, garlic, 1 tablespoon of the remaining soy sauce, cinnamon, nutmeg, salt, and pepper in a large bowl.
4. Add the cooked lentils to the bowl, along with any liquid remaining in the pan, and mix thoroughly to distribute all the ingredients evenly. Transfer half the mixture to the food processor and pulse several times to form a slightly chunky puree. Return the mixture to the bowl and mix well.
5. Preheat the oven to 400 degrees. Combine the remaining 1/4 cup water with the flaxseed meal in the blender and process until it becomes a thick, gooey slurry. Add the slurry to the lentil mixture and mix well to distribute it throughout.
6. Using a heaping tablespoon of the lentil mixture, form into a large ball about 2 inches in diameter. Place the ball onto the parchment and flatten into a thin patty about 3 inches in diameter and 3/8-inch thick. Repeat with the remaining mixture forming 12 thin patties. Bake for 25 minutes, carefully turn with a metal spatula, and bake for 8 minutes longer. The patties will feel very firm and dry on the outside.

Posted in Bean Recipes, Nut Recipes, walnuts | Tagged: , , , , , | 4 Comments »

 
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