Thanks for the pic, Quarrygirl. You're a better blogger than I!
Yum yum yum! On a recent trip to NYC, this boy I know took me to Candle Cafe on third avenue between 74th and 75th. I had a barbequed seitan sandwich on a ciabatta roll, with avocado and (gasm) caramelized onions, and it was gloriously messy in the way that all things delicious usually are. The boy who brought me was a vegetarian, so he got down on the grub, but even our non-veggie friend who was there enjoyed his seitan burger, washed down by an organic beer.
Candle Cafe is a pretty well known hot spot, so I was glad I finally got to check it out. Like normal, I wolfed down my food without taking a photo. I am pretty much the worst food blogger ever. I was also too full of seitan to order a vegan dessert. Sigh, I guess I will just have to go back! Also, cool side note–while creeping about on the Candle Cafe website I read that the founders were able to open the shop with money they won in the lottery! Bangerang, Rufio! I better start buying tickets.
Spring has sprung, and that means in just a few short months, summer will be upon us! For many, the summer means vacation, beaching, and of course, barbecuing.
The New York Times recently put out a great online article about how far veggies burgers have come in the past few years–from bland, rubbery patties you had to gag down at functions and events in which they were the only meat-free menu options; to savory creations made from veggies and grains and available in a myriad of flavors.
My personal favorite? A home-made lentil burger slathered in guacamole, adorned with garden tomatoes and accompanied by an ear of corn. Or a chipotle-garbanzo burger topped with baba ganoush, drizzled with tahini and stuffed into a pita with as many sprouts as possible. Ohh man, is it July yet?!
Makes 8-10 burgers depending on size
You will need:
Two 15-ounce can organic chickpeas, rinsed and drained
2 cup chopped veggies (zucchini, carrot, mushrooms, whatever is on hand)
2 cloves garlic, minced
1 medium onion, diced
1 cup rolled oats
1 recipe Flax egg replacer
2 tsp cumin
1 tsp chipotle powder
2 tbsp tomato paste
2 tbsp grape seed oil (or another light oil)
Lightly sauté vegetables, garlic and onion in ½ of the oil. Remove from pan and set aside.
In a food processor, pulse the oats until finely chopped. Remove.
Pulse chickpeas in food processor and pulse a few times until finely chopped. Remove and add to bowl with oats. Stir in the flax egg, tomato paste, and veggie sauté. Form the mixture into 4 patties—I use a jam jar for a more uniform look, but you don’t have to be that anal!
In a large skillet heat the remaining oil over medium-low heat. Cook the burgers for 3 minutes, then flip and cook for 3 minutes more.
Serve on some fresh bread topped with avocado, over a salad, in a wrap or along side some spicy sweet potato fries!
Note: This makes a good amount of burgers. I like to freeze half (before cooking!) by wrapping individually in plastic wrap. They make a delicious last-minute meal for a day when you haven’t had time to cook but still want to impress your friends with your culinary skills.