March 6, 2013
Spring is right around the corner! Soon, the sun will be shining, the birds will be chirping and the flowers will be blooming. This season is such a happy time, especially for us that live through harsh winters. To get you in the spring mood, each week we will be posting some of our favorite vegan spring recipes. Not only are these dishes delicious and healthy, but will make your season that much more delightful.
Our first spring recipe is brought you by natural food chef Julie Morris. This delicious sandwich gives a nice twist to the traditional hamburger, since it’s vegan and made from a portobello mushroom. Enjoy!
Portobello Burger Patty
Makes 8 Patties
½ cup ground flax seed
¼ cup hemp seeds
2 Tbsp fresh-chopped parsley
½ tsp fresh chopped thyme
1 Tbsp flax oil or olive oil
1½ Tbsp nama shoyu (or soy sauce)
1 tsp pressed garlic
½ tsp black pepper
2 Tbsp nutritional yeast
1 tsp mustard (stone-ground brown mustard preferable)
¼ cup chopped walnut pieces
2 medium portobello mushrooms, broken into large pieces
Mix: In a food processor, combine all ingredients except walnuts and mushrooms, and process until well combined. Turn off the processor and add in the walnuts and mushrooms. Pulse just 3 or 4 times until the mushrooms are diced, but do not blend. Remove mixture from the processor and transfer to a medium bowl.
Raw method (best): On a texflex sheet, squeeze the mixture into 8 balls and flatten into patties on a sheet. Dehydrate for 10 – 12 hours at 115 degrees, then flip and transfer to a mesh sheet and “cook” for 2 more hours. These keep for several days wrapped and refrigerated, and can be reheated as needed.
*Cooked method: Saute the chopped mushrooms in a dry pan for 2 or 3 minutes to cook out some of the moisture. Follow the rest of the recipe to form burgers. To cook, squeeze the mixture into 8 balls (press firmly to compact) and form into patties. Over very low heat, oil the pan with 1 or 2 Tbsp coconut oil. Add the patties, and cook approximately 10 minutes on each side. Patties will remain soft on the inside, but utterly enjoyable.
Serving suggestions: try “protein style” on a salad with a mustard vinaigrette, in a collard green with avocado and vegetables, or in a wrap or bun of choice with all the trimmings.
Healthy benefits: plant-based, gluten-free, cholesterol-free, high protein, healhty omega fats