additional show notes
- Check out the new vegan trade organization: The Plant Based Foods Association
- Beyond Meat is releasing ready to eat meals. It's very early on, but I will be getting samples to try out and will report back soon!
- Oh hey...I kind of forgot it was Easter this week so here's my recipe for Italian Easter Pie
Sometimes you just want a burger. While the sensational vegan burgers in the freezer at your supermarket and natural foods store can be dead (well, not dead…) ringers for beef burgers, you can make your own in no time and for almost no money. These don’t have the meaty texture of commercial veggie burgers, but they have a nice “burger and fries” familiarity since the potato is right in the patty. And the longer you’re vegan, the more you’ll look for what’s on your bun to be flavorful and fresh, but not necessarily look or taste like meat.
2 Tbls. olive oil
2 cloves minced garlic
1 cup cooked lentils
1 cup steamed or baked potato, mashed with peel
¼ cup vegetable broth
1 cup whole-wheat Panko breadcrumbs (Ian’s is one brand) or cracker crumbs
1 tsp. dried chives
½ tsp. dried parsley
½ tsp. dried oregano
½ tsp. dried basil
Salt and pepper to taste
Preheat oven to 350°F. In a small skillet sauté the garlic in 1 Tbls. of the
olive oil until soft.
Put lentils, potatoes, broth, crumbs, and seasonings into a bowl; add the sautéed garlic and any oil leftover oil from the skillet; and mash everything with a fork until smooth. Form this “dough” into ½-inch-thick patties. Place on a lightly oiled or nonstick baking sheet and bake for 30 to 35 minutes, turning patties halfway through cooking time.
Makes 4 medium or 6 small patties. Serve on whole-grain buns with
lettuce and tomato slices, or over steamed greens.
· For a faster meal, you can pan-fry the patties.
· To make this an oil-free recipe, steam-fry the garlic in water, broth, or cooking wine.