Earth Day Veggie Burgers

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It was such an awesome day yesterday, and our Veggie Burgers were super-yummy, too.

Veggie Patties
1 C kidney* beans
1 C black-eyed* beans
1 onion*
1 bay leaf*
oil* for frying
1 pint mushrooms*
2-3 cloves garlic*
splashes of water
1 piece of toasted bread*
1-2 chopped green onions*
salt and pepper* to taste
* = Organic

 Rinse beans under water to remove dust, and pick through to check for rocks. Pour them into a pot. Cut onion in half and add to beans. Throw in a bay leaf. Cover the works with water, and let it simmer over medium-high heat until the beans are soft, about 3-4 hours. Once they’re soft, drain the beans, remove the bay leaf, and add them to deep-bottomed bowl and set aside to cool. Clean your mushrooms and chop them up. Also chop up the remaining half an onion. In the same pot you boiled your beans, add a glug of oil and place pot over medium heat. Once the oil is hot, add your onions and saute until they begin to turn translucent. Add mushrooms and continue to saute. Add a splash to water to keep things from sticking to your pot. Mince garlic and add to mushroom and onion mixture. Season to taste. Add another splash of water and allow it to boil briefly. Take off the heat and set aside. Chop the piece of toast really fine, or put it into a food processor to get fine crumbs. Mash your beans and add the mushroom mixture, bread crumbs and green onions. Mix it all up and shape into patties. Fry in oil or barbecue patties on a flat, oiled surface. (We made ours both ways, and I prefer pan-frying. The barbecue dried them out a bit.) Serve with your favourite condiments and enjoy.

2011-Current © copyright veggiewitch, all rights reserved

Pretty little kidney beans and black-eyed beans.

2011-Current © copyright veggiewitch, all rights reserved

After I got the beans in water with some salt, onion and a bay leaf, I just let them simmer. I’d periodically check them, add more water as needed, but they really took care of themselves. Beans are so lovely.

2011-Current © copyright veggiewitch, all rights reserved

My Elflings kept coming to taste the bean mash… they’re wonderful guinea pigs testers.

2011-Current © copyright veggiewitch, all rights reserved

I made tortillas and guacamole to go with the burgers. Yummy!

2011-Current © copyright veggiewitch, all rights reserved

This is how my youngest Elfling constructed her Veggie Burger Wrap. ♥

Veggie Sandwich

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Tomato, Mixed Greens & Veggiennaise Sandwich
2011-Current © copyright veggiewitch, all rights reserved

I was so excited to have more veggiennaise, that I made yummy tomato and mixed greens sandwiches. They were so delicious!

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…half a sandwich
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I had to be fast to grab this shot. ♥

Best Batch EVER!

Veggiennaise
2011-Current © copyright veggiewitch, all rights reserved

I’m really loving this “veggiennaise”-making kick I’m in. It’s been very comforting, as in I’m not feeling like I need to depend on store-bought alternatives to mayo, or feel like I’ll have to go without. (I was never much of a mayo eater, but I didn’t like tomato sandwiches without it!) This has been my best batch ever… so far!

Veggiennaise
1 C safflower* oil
½ C soy* milk
½ tsp salt
¼ tsp agave*
½ tsp ACV* (apple cider vinegar – Bragg’s)
2 tsp lemon* juice (juice of 1 lemon)
* = Organic

 Add oil and milk to blender. Begin blending to incorporate. It will begin to thicken. Add the salt and agave, and let it blend. Slowly add ACV and lemon juice. Let it blend for a few seconds, then you’re done. DO NOT over-blend, because you run the risk of breaking the emulsion. Your veggiennaise will last as long as soy milk in the fridge.

~ There is some solid science to this recipe. Mayonnaise is a stable emulsion between the oil and the lecithin in the egg yolk, and with veggiennaise, a similar reaction happens. Oil and soy milk will separate until you begin the blender (change the conditions by speeding the molecules up). The lecithin in the soy milk acts as the emulsifier, and enables the hydrophobic oil and milk molecules to disperse evenly and be suspended almost indefinitely. If you were to continue the blender, the lecithin-enabled bonds would be stretched to their maximum capacity and ultimately snap, resulting in a mass separation of the mixture. Not totally square one, but pretty much. You could scrap it and start over (something Julia Child would definitely gasp at!), or you could try to salvage the original. If you’d like to salvage, you’ll need to add about ½ Tbsp of powdered soy lecithin, and not over-blend. ;0P

Chips for Lunch

2011-Current © copyright veggiewitch, all rights reserved

2011-Current © copyright veggiewitch, all rights reserved

This was our lunch today. Baked, salted potato chips/fries, that I tossed once more in olive oil, then in minced garlic, lemon juice and oregano when they were done (1 hour @ 400°F/204°C/Gas Mark 6). They were really nice dipped in the Veggiennaise from yesterday. ♥