tahini

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!

1 food 5 ways, Kale, Way #5: Dino Kale and Brown Rice with Tahini-Lemon Sauce PLUS Confessions and a PSA

When I first started to eat and love kale, all I knew about was curly kale. It’s relatively inexpensive and easy to find. It was sufficiently tasty, and I was blissful in my ignorance. Then my friend Sarah over at “I’m Vegan, and no I’m not Starving” had to go and tell me how much she and her ever-adorable kiddo love dino kale. It raises the bar for the yumminess of kale. I suppose you could make this dish with curly kale, but I wouldn’t know. In this case, I am a kale snob…go for the dino.
Dino Kale & Brown Rice with Tahini-Lemon Sauce
(not the most photogenic of my meals, but still delicious
Ingredients:
1 bunch dino/lacinato kale, stems removed, leaves chiffonaded & steamed
1-1/2 cups of cooked brown rice
1/4 cup tahini
juice of one large lemon
water to make sauce desired thinness
Directions:
In a small bowl, mix the tahini and lemon juice with a fork. (With some brands of tahini, the lemon juice will mix in and make a nice sauce. With others when you add the juice and mix the tahini will get thicker. So, I’m going to leave the amount of water you need up to you) Add water to desired thinness. It needs to be pourable but not runny.
In a medium bowl, mix the kale and brown rice. Pour the sauce in and mix until everything is coated. Serve immediately. I don’t like to add salt or pepper, but you can do that to taste if you want)

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So here are my confessions (which I may have mentioned before, but in case you’re new here, you need to know):
1. I steam vegetables in the microwave. Almost exclusively. With the sensor setting. So I couldn’t even tell you how long it takes for each vegetable to be done. This kale is no exception.
2. I buy frozen rice in the steamer bags and microwave that too. (Thus the 1.5 cups – the amount in the steamer bag – if you want more, add more. But you’ll probably want more sauce too). That takes 3 minutes.
So why do I do these things? I like to have convenient meals just like everybody else. When you are a gluten-free/soy-free vegan, convenient meals don’t come along every day. By doing both of those things, I have this meal ready in about 15 minutes. All that to say that this can be a really quick meal, but it doesn’t have to be. If you are above (or opposed to) microwaving, do it the old fashioned way and it will be equally (if not more) delicious.
And a PSA:
In case you ever do buy the frozen rice, please read the note that says “this side down” and put that side down. Otherwise, the steamer bag may or may not send all the steam into your Corelle plate and make it explode in the microwave. Just sayin’
Tomorrow: Moving on to Food 3 – Mushrooms!

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