Discover the joy of meatless cooking inventions and recipes.
When you think about it, making an ordinary hamburger is easy, boring and often because of it devoid of creativity. Mix mince, bread crumbs and seasoning and that's really it. Not so once you take away the meat part of burger.
I don't know why most people panic when they hear the term - plant based / vegan. Surely they must realize that we eat more than carrots, apples and potatoes. Gosh, once you follow the path of plant based, ideas abound and are limitless for each and every meal. Possibly because of the lack of dairy, meat and eggs does one develop an affinity with creative cooking. Seriously.
Cooking and eating meals has become so much more fun and often I start planning, pondering and preparing meals hours ahead. Take this afternoon, when I considered the options with what we have in the fridge. The old standby of pasta and tofu mince was too normal so I took stock of what was available.
Beetroot, pumpkin, potatoes and tofu translated themselves into a nice combination for burgers. As we speak, the pumpkin is roasting in the oven, the potatoes are boiling away and the beetroot is freshly shredded and embedded with onions and garlic, awaiting the rest of the gang. Making patties is easy-peasy as long as they aren't too dry.
Gosh, there are so many options of what to include in patties which I never thought of in our pre-vegan life. The worst thing that can happen is that it tastes a bit funny ( ginger might be a no-go for The Bob ) but then, if one doesn't try one never knows!
As for the burger patties' enclosure...tonight I won't wrap a bun or tortilla around them but serve them on a nice bed of mixed wild rice, fresh salad and of course oodles of vegan sauces...bon appetit.
Biggi
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