hummus

Completely Board Post #20: Baked Eggplant Burgers

Veg-am's Completely Board - Vegan Month of Food 2014

With just a little over 3-1/2 hours left in Vegan MoFo 2014 here in the eastern US, I’m sitting down to write my final post.  I can’t believe I actually made it to 20.  It was looking a doubtful for a while. With very few exceptions, I’ve been really pleased with the recipes I’ve tried from my Pinterest boards, both the ones I could use as written and the ones I had to convert in some way.  I’m so glad this last one did not disappoint.

What you see here is my original pin with my comment: “I think I need to buy eggplant on my next grocery trip.”

Eggplant Burger Pin

That was over a year ago. I’ve been to the grocery store many times since then.  I’ve even purchased eggplant many times since then, but I had yet to attempt this burger from The Tolerant Vegan. 

I mostly followed the instructions as written.  The only two substitutes I made were cashews in place of pine nuts and gluten free (Food for Life Brown Rice Bread) bread crumbs instead of panko. And I used parchment paper instead of foil.  I think I went a little overboard on the amount of eggplant and I ended up with 5 large burgers instead of 4.  It took a little while longer to make than I want my weeknight meals to take, but I have 4 burgers leftover so it will balance out for other meals later in the week.

This is the burger queen of Mediterranean flavors.  It has it all…eggplant, onion, bell pepper, hummus, beans, garlic and cumin.  Really…how could I not have loved it?

The texture is different from most burgers I’ve had, but it works here.  It was crispy on the outside and creamy on the inside.  Yes, I said creamy.  It was like there was a mix of baba ghanoush and hummus (well, duh there is hummus) in the middle.   I mostly eat burger platters instead of burgers on buns, so I’m not sure how it would hold up in a bun, but the original one seems to have worked just great.

I really enjoyed this burger topped with a lemon tahini sauce and surrounded by a tomato-cucumber-parsley salad (with a tiny bit of that tahini sauce mixed in).

Baked Eggplant Burger Platter

Thanks so much for hanging out with me this month.  I hope you enjoyed being “Completely Board” as much as I did.  Happy end of Vegan MoFo!

Let’s Get This Party Started (with a little hummus)

For as long as I can remember I’ve loved to entertain.  I love to cook for people and enjoy them while they eat what I’ve prepared.  I love having friends in my home just to visit and have a good time.  It’s just part of who I am.

When I started this whole gluten-free/soy-free/vegan adventure  I was at a loss what to cook for myself much less what to serve to others.  Fast forward 5 years, a lot of trial and error, some miserable failures and some fun successes, and I’m back to doing what I love the most…entertaining.

I look forward to partying with you this month as I do a month of “entertaining thoughts.”

I’ll be honest – I don’t have a calendar drawn out ahead of time like I did last year, so I might meander a bit,  but parties aren’t meant to be uptight.   I’ll try to post an “entertaining thought” each day.  If I don’t have a thought about entertaining, I’ll at least try to post a thought that is entertaining.  So sit back, relax, grab a drink and enjoy.

Oh, and before we get on about the business of day one… part of entertaining is making what your guests enjoy, so if you have a favorite party food, dinner party food, pot-luck dish or family favorite that you’d like to see me make a go on veganizing/deglutenizing and/or desoyatizing, let me know.  If it’s not a really familiar recipe that I could find anywhere, please give me a link or send me a copy of the recipe and I’ll see what I can do.  You can send your requests to me via email at vegamblog {at} gmail {dot} com

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Entertaining Thought #1: Have some go-to recipes.

It makes entertaining so much easier when you have an arsenal of several good recipes.  It helps you not have to think so hard to plan what to make.  It’s especially helpful if you always keep the ingredients for a couple of the recipes on hand.  It also gives the people that you feed the most an opportunity to look forward to your “specialty”

I have a few things almost always ready to be made:
Ginger Sparkles
Homemade tortillas
Chickpea salad and tomato-rosemary scones
and of course, hummus.

It seems every vegan has a hummus recipe.  Here’s mine.  This past weekend, it was approved by 3 out of  4 hungry groomsmen.  The 4th, a self-proclaimed hummus hater, tasted it anyway and declared it “not too bad” as he dipped in a second chip.  Posting it here enables me to share it with you and to make it easier on me the next time someone asks me for the recipe.

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D’s Creamy Hummus
makes approx 2-1/4 cups

3 cups cooked garbanzo beans (equiv to 2 cans – see note below*)
juice of 1 large lemon
1 tsp salt
1-1/4 tsp crushed garlic (about 3 cloves)
1/8 cup tahini
3 tbsp extra virgin olive oil
1/2 cup water

Put it in the food processor and let it run to desired consistency. I like mine as smooth as possible so it runs for several minutes, stopping to scrape down the sides as needed

Note:  *Even if the garbanzos are already cooked or are out of the can, cook them longer. I usually bring them to a boil and simmer for an extra hour over what I would do if i were going to use them in another dish. It makes a creamier hummus – part of the reason is that some of the skins come off – if they come off just discard them. Some people would tell you to take the skins off of all of them, but it’s just not worth the work to me.

I don’t usually bother, but you can doll it up with a drizzle of olive oil and a few hot, toasted pine nuts. It makes it look more like you know what you’re doing.

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