What The Hell Does A PinkHairedGirl Eat?

with White Bean Garlic Aoili from Veganomicon and Roasted Butternut Squash from Vegan Brunch

So I get all of these beets from my CSA, and I’m never sure what to do with them, because I am not the biggest fan of ye old beet. Sure, it stains your innards an interesting shade of magenta, but as far as actual taste goes, I find roasted and boiled beets both to be freakishly sweet. I’ve discovered what I actually like is shredded, raw or almost raw beets. They’re less sickeningly sweet, and more earthy and delicious. So when I saw this recipe, I was like “Oooh, beet veggie burgers is an interesting idea . . . ” and then I proceeded to completely change the recipe. No cooking the beets! No brown rice! Yes to a bunch of dill I had lying around! The resulting recipe is loosely based on Joanna Vaught’s veggie burger formula which sadly does not seem to be up on her website anymore, hopefully because she is planning to put it into a zine or cookbook which I can purchase, because I love that formula. (I consulted this recipe and my failing memory to recreate the formula.) The result was a very tasty burger that looked freakishy meaty before I cooked it.

with Tofutti mozzarella, avocado, tomato and mustard

Yummy Dill-Beet Burgers
Ingredients:
3 beets
1 1/2 c white beans
1/2 c dill
2 cloves garlic
2 T sesame oil
2 T Braggs
generous amount black pepper
3/4 t cumin
pinch cayenne
1 c vital wheat gluten

Preheat oven to 375. Grease two large baking pans. Shred the beets using the shredded blade of a food processor, put in large mixing bowl. Next, combine beans, dill, garlic, and spices in the food processor using the mixing blade. Mix until it’s sort of hummus-like in consistency. (You may need to add a little more liquid.) Add the bean mixture and the vital wheat gluten to your mixing bowl. Mix until everything is evenly distributed and moist, and then kneed it a little with your hands to get the wheat gluten to form strands. Form into patties, bake for 20 minutes on each side.

Note: I made this twice, and the first time instead of dill I threw in all of the beet greens, and that was also super tasty.

Local: Beets, dill

This entry was posted on Monday, November 30th, 2009 at 3:10 pm and is filed under Made Up. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.