Greek (Inspired) Vegetarian Burger

One of my high school mates shared a Greek Turkey Burger recipe with me on Facebook.  At first I was taken aback, but then she offered that I could turn this into a Vegetarian Burger...and so I did!

If you want the recipe from root to stem, drop a comment and follow!!!

Directions.

Follow this recipe for the basis of your burger mix.  Add a 1/2 cup diced black olives.  You may also boast more protein by simply adding 1 cup cooked brown lentils.  I do!!!

I use a scale to make sure all of my burgers have approximately the same mass.  If you do not own a scale, use the 1/3 measure cup.  With each portioned burger, you will add 1-2 T of Vital Wheat Gluten.  This will help hold your mix together along with steaming it.  If you have a steamer use it.  Otherwise use a double boil system of a strainer or colander over a pot of boiling water. 

The secret to its form is the spring form pan. 

After mixing in your gluten, allow the burgers to rest in the refrigerator while you prepare your steam pan and mix your tzatziki dressing.

Form your patties by pressing them into the spring form pans.  Place pans into the double-boil or steam system.  You should steam this for an hour.  Then let the burger rest and cool for an additional 30 minutes.  Broil.  Dress to your desire, but keep it Greek!!!

Steaming

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Taco Salad

Ingredients
sliced carrot
sliced jalepeno's
diced cucumber
chopped green pepper
chopped tomato
chopped onion
chopped Romaine lettuce
jalepeno's
shredded cheese
sour cream
taco sauce
taco seasoning
tortilla chips
Gardein burger (thawed, ground)

Preparation.  I thawed three vegetable burgers and ground them in a chopper.  Using a couple of T of olive oil, add ground burgers to skillet, Brown, season, then de-glaze pan with a little water.

Prep your salad.  I like to do this in layers, placing lettuce on the bottom then a few chips, add small drops of sour cream, cheese, veggies, repeat.  When you reach the top, sprinkle your vegetable crumbles and the rest of your toppings.  Add more sour cream and taco sauce.  And you're done!

Rediscovering Vital Wheat Gluten

If you are wheat sensitive, this post is not for you or you may substitute for tofu, if you fancy it.

I fortunately affirm that I have a tolerance for these processed plants, and lately some interesting ideas have come out of using them.  First, in this post, I dedicate to Vital Wheat Gluten.

A couple of months ago, I purchased a bag of Bob's Red Mill Vital Wheat Gluten for the purpose of making Seitan.  When I originally tried it, the preparation did not agree with me.  I hated the flavor suggestions.  I swore I would never venture that way again.

But a friend who flexes vegetarian inspired me to take another shot at it.  If a family that stumps for meat can love Seitan, why can't I?  And so I drilled up the courage to make last Sunday the day.  Let me tell you, the ideas have gone through the roof.

The bag has instructions and you should follow them.  In terms of savory seasoning, go with your own taste. 

I did a bang up job.  I left out the once suggested 'liquid smoke' (yuck) and stuck with my homemade broth with some store bought included. 

I increased the kneading time as well as the boil.  I had everything from a stir fry, to nuggets, to a steak sandwich!

I still have more left.  I will follow the instructions for storing it.  In the meantime, I plan to continue exploring Seitan.




Check out this collage...

Clockwise: Vegetable Fried Rice, Nuggets w/ Green Beans,
Stew, and Steak Sandwich!

Vegetarian Shepherd's Pie

Ingredients.
1/2 c frozen mixed vegetables
1 serving Gardein Beefless Tips (quartered)
1/4 c chopped celery
1/4 c chopped onion
1/2 small diced tomato
1 small baker potato
1 T minced garlic
1 pk Hunt's tomato paste
water
canola oil
margarine
milk powder
2 T shredded Colby Jack Cheese
salt, pepper, onion powder, chives, ranch flavor (potato), Italian Season, garlic powder, sugar or sweetener

Directions.  Wash and Boil your potato for 10-15 minutes.  Meanwhile, saute onion and celery in a small skillet, then toss in your tips.  Add your spices and tomato paste.  Squeeze in the tomato paste and water, 1/4 cup at a time.  Stir.  Fold in your mixed vegetables.  Sweeten to enhance the flavor of the tomato paste.  Reduce heat to low simmer.  Sauce should be thick but not stiff, forming the consistency of stew.

Remove potato from heat, rest in a ice water bath for 5-10 minutes until cool to touch.  Remove the skin.  Mash with a fork.  Season with onion powder, ranch flavor, garlic powder, and salt to your taste.  Add 1 T of margarine and 1 T of milk powder.  Stir with fork.  Add a little water, 1 T at a time, whipping potatoes into stiff peaks.  Sprinkle in chives.

Pour the stew into a large ramekin.  Do not over fill.  Leave room for the potatoes.  Add potatoes.  Sprinkle with oil, chives, and cheese.  Bake until bubbly, cheese melts, or to your desired result, starting at 350 degrees F, but only increasing heat to brown if you desire.

🍃Vegan Variant.  Omit or substitute dairy for non-dairy.  Substitute dairy for non-dairy.  

Zucchini Flatbread Pizza (low carb)

Ingredients
1 large zucchini
3/4 c. mozzarella or Italian Cheese Blend (divided 1/2 c., 1/4 c.)
1 egg
2 T corn starch
red pepper flakes, salt, pepper, ranch seasoning, Italian Seasoning


Directions.  Preheat convection oven to 375 degrees.  Shred zucchini.  Add seasonings, egg, corn starch, and 1/2 c cheese.  Mix well.  Spread on parchment lined or non-stick baking mat.  Bake for 20-25 minutes.  Flip if you like and bake an additional 10 minutes to insure it is dried.  Sprinkle 1/4 c. cheese, bake for an additional 3-10 minutes or until melted.  Serve with Marinara or your favorite dipping sauces.

🍃Vegan Variant.  Substitute the egg for flax egg and add baking powder.  Substitute dairy for non-dairy.