[Apologies for the lapse here. I hope you didn’t miss Martha Rose Shulmans’ great column a few weeks ago in the New York Times that focuses on veggie burgers.]
This burger has been in the works for a little while. The seeds were planted sometime two years ago, when I started making my own kimchi. I first used it as a condiment for veggie burgers, and from there, it wasn’t long before I thought to use it in the veggie burgers. But it took a while before I got the formula right. As usual, I wanted to add too much—watercress, chard, bok choy, tofu, seitan—and each previous attempt resulted in a flavor that was cloudy at best, and unpalatable at worst. So I did as Amanda Hesser advised in an interview that I can no longer locate (I’m paraphrasing): Cooking is similar to that rule about dressing yourself, take one item off before you leave the house.
Here’s a new video I made (with the help of film pros Andrew Gauthier and Valerie Temple, and again featuring the music of Sleeping States) in the Vegetarian Tonight series. This time it’s a vegan veggie burger, one of my favorites from Veggie Burgers Every Which Way. The recipe has been written up in a few different places, including the Oregonian’s Food Day and the Ultimate Veggie Burgers website.
Vegetarian Tonight with Lukas Volger: Mushroom Burgers with Barley
Previously, Vegetarian Tonight with Lukas Volger: Weeknight Fritatta
I’ll be the first to admit that some veggie burgers can stretch the limits of category—as in, you’re calling that a veggie burger? Latkes and fritters: sure, you can call them veggie burgers. Same thing with some big vegetable dumplings. Rice cakes? I’ll hear you state your case. One might nitpick, but to me, this means only that the veggie burger is a big, wide, accepting category of food. That said, this “burger” might be one that crosses the line.
Simply reheated, leftover risotto isn’t very good the next day. But Arancini di Rosi—which are fried little balls of leftover risotto wrapped around a square of cheese—is a scrumptious way to repurpose day-old risotto. In that vein, I include a recipe for big risotto cakes or patties, made from leftover risotto, in my new book. With that recipe, I suggest using them as a base—for sautéed greens, tomato sauce, fried or poached eggs, as a way to bulk up a salad . . . whatever you like. Here, I’m giving the risotto cakes the opportunity to shine as veggie burgers. Continue reading
Here’s my final offering. If that photo doesn’t get you excited for Thanksgiving’s leftovers parade—whether you start repurposing all those odds and ends later on Thursday eve, or can manage to wait until lunch on Friday—then I give up. When I had my “friendsgiving” with my tostone-expert friend Lesley last night, we ate this incredibly easy and very satisfying Massaged Kale salad, recipe below, as a side. That went on the sandwich, of course, since the idea behind Thanksgiving leftovers is that you just combine them all in one form or another. Tomorrow’s holiday cannot come soon enough. Happy Thanksgiving, everyone! Continue reading
I hope I’m not too late with this dish. In addition to last week’s Thanksgiving recipe round-up, I wanted to give you a Thanksgiving veggie burger. But try as I did to wrap my head around a veggie burger suitable at the Thanksgiving menu, I just couldn’t quite make it work, not yet at least. (Give me a few more days.) But Holiday Veggie Burger Loaf? Now we’re talking. If you’ve passed the point of no return with your Thanksgiving menu this year, let this be a contender for the December festivities.
It took me a while to get to this recipe—here is one previous, failed attempt—but I ended up going back to one of my favorite burgers from Veggie Burgers Every Which Way, the Tuscan White Bean Burger. I tweaked it a little by adding kale, deglazing the onions with some festive brandy, and reworking it for a loaf pan, but there’s still caramelized onions, roasted garlic, and sage. The goal here is that it’ll compliment the old holiday table standbys: mashed potatoes, cranberry sauce, spoon bread, creamed spinach or onions, gravy . . . all that stuff. Continue reading
I’m way overdue for a new veggie burger. Over the past few months I’ve attempted several, but none got me very excited or seemed worth sharing. But when the idea for this one coalesced in my head one afternoon, I knew it would be perfect. I was bummed, in fact, that I didn’t think of it when I was working on the book. It would have made a great addition.
The inspiration was three-fold: one, the pair of bowling-ball-heavy heads of cabbage I lugged home from my CSA pickup; two, making my Thai Carrot Burgers recently, where grated vegetables make up the bulk of the burger; and three, thinking back on the recipe for sweet potato and cabbage dumplings that’s in my next book. Put these three things in my head and you get Sesame Sweet Potato and Cabbage Veggie Burgers. Continue reading
Last week, when Lesley showed me how to make tostones, she also made a dish of simple black beans that I loved: they tasted fresh and bright, and weren’t the least bit leaden. Sofrito was the secret. It’s a Spanish flavor base (one that found its way throughout the Mediterranean, to the Caribbean, Latin America, and parts of South America) that is similar to mirepoix. Basically, it consists of onions, garlic, peppers, and tomatoes, chopped finely and used as a base for or added to any variety of dishes. Cooks take it in many directions depending on individual preferences and by catering it to specific dishes. You could add cilantro, different types of peppers, vinegar, dried herbs and spices, and so on. (Here’s a great article on the subject.) Prepared sofrito can be found at the grocery store, but it’s easy enough to make your own.