Italian "Sausage" Burger!
Happy Canada Day (July 1st) my fellow Canadians! And Happy 4th of July to my friends South of the Border! Sorry my blogging has been sparse lately-- lots of family stuff, some great (like my grandaughter's high school grad), and some not so great (like my DIL's physical condition right now), plus a deadline, which has made me a little late with this, I'm afraid!
Here's my beautiful granddaughter in her very unique grad dress and moccasins. She is a proud Métis and student representative for the Métis people in our valley to the The Vancouver Island Métis Nation (VIMN). Her lovely dress designed and made for her by Lisa Shepherd, a fabulous Métis designer/artisan/fabric artist/bead worker/dancer who designed for the Vancouver 2010 Olympic Winter Games, and it features traditional Métis bead work and ribbon work. My GD was awarded several bursaries and starts college in the fall, working toward a Bachelor of Social Work, just like her aunt, who graduated from the University of Victoria 2 weeks ago. She plans to work in Northern BC or the Yukon in future.
PS: She has been a vegetarian since age 14!
Hope you enjoy the holidays and eat well! Here are a couple of super summer recipes that might tempt you.
BRYANNA'S BLT SALAD (VEGAN, OF COURSE!)
6 cups torn cleaned and crisped Romaine lettuce (or just use organic salad greens, like I did in the picture if you can't get to the store!)
6 cups (4 oz.) cubed French or Italian (can be sourdough) bread
4 slices Yves Veggie Bacon or Lightlife Smart Bacon
2 tsp. roasted (Asian) sesame oil
2 cups diced ripe, firm tomatoes
2 green onions, sliced
1/2 cup cider vinegar
1/4 cup water or chickpea cooking liquid
1/4 cup Bryanna's Tofu Mayonnaise
(or my Lowfat Mayonnaise or your favorite vegan mayonnaise)
5 tsp sugar
4 tsp extra-virgin olive oil
1/2 tsp salt
lots of freshly-ground black pepper
Combine the salad ingredients in a large bowl.
Whisk the salad dressing ingredients together well and toss with the salad ingredients
Divide the salad evenly between 4 salad bowls and serve immediately.
Nutrition (per serving): 257.3 calories; 30% calories from fat; 8.8g total fat; 0.0mg cholesterol; 839.5mg sodium; 657.3mg potassium; 30.5g carbohydrates; 4.1g fiber; 9.0g sugar; 15.8g protein, Points 6.7
BRYANNA'S ITALIAN "SAUSAGE" BURGERS WITH ONIONS, MUSHROOMS AND TOFU ROASTED GARLIC AIOLI
A mildly spicy treat with lotsa trimmings! The burger is a simpler version (with less salt) of my Italian sausage recipe from "Nonna's Italian Kitchen", made into thick burgers.
MAKE THE BURGERS:
2 cups dry textured soy protein granules (TVP)
1 1/4 cups boiling water
1/4 cup balsamic vinegar
2 Tbs Chinese dark or mushroom soy sauce
2 Tbs yeast extract (Marmite; Vegemite, etc.) (this gives a "beefy" flavor)
2 Tbs tomato paste
8 oz medium-firm tofu, mashed
2 tsp roasted (Asian) sesame oil
2 Tbs minced fresh garlic
2 tsp fennel seeds, crushed
1/2 to 1 tsp red pepper flakes
1 tsp salt
1 tsp. freshly-ground black pepper
1 cup pure gluten powder (Vital wheat gluten)
8 crusty Italian-style rolls or Kaiser buns
Bryanna's Tofu Roasted Garlic Aioli:
1/2 a recipe Bryanna's Tofu Mayonnaise OR my Low-Fat Mayonnaiseother vegan mayonnaise of your choice
1 head of roasted garlic (see directions at end of recipe), squeezed out of the skins (or 10 cloves of roasted garlic from a from a jar)
1 Tbs extra-virgin olive oil
thick slices of onion (whatever kind you prefer), grilled alongside the burgers, or sautéed in a pan with a little olive oil
sautéed sliced crimini or Portobello mushrooms
crispy lettuce or mixed baby salad greens
Italian Vinaigrette Dressing (low-fat):
3 Tbs chickpea cooking broth or other veggie broth
1 Tbs Asian (roasted) sesame oil
2 Tbs balsamic vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp coarsely ground black pepper
Italian pickled eggplant, or grilled eggplant in olive oil, or eggplant relish
Roasted red pepper
Sliced ripe tomato
Sliced marinated artichoke hearts
8 slices vegan mozza cheese (or equivalent shredded)
MAKING THE BURGERS:
In a medium bowl, pour the boiling water mixed with the vinegar, soy sauce, Marmite, and tomato paste over the soy protein granules. Let stand for about 5 minutes. Add the mashed tofu, sesame oil and Seasoning Mixture of your choice.
Cool this mixture thoroughly (you can speed this up by spreading mixture on a plate and freezing for a few minutes) before adding the gluten powder-- this keeps the gluten from clumping into strings.
Mix well with hands. Shape into 8 patties, to fit buns. Steam the burgers over simmering water for 20 minutes. (Make sure to spray the steamer rack with oil first.) Place the burgers on cookie sheets and chill thoroughly before stacking with wax paper in between and refrigerating or freezing in a rigid plastic container with a tight cover.
Steaming cooks the gluten and keeps the burgers moist, but also firms them up nicely when cooled, so they can be browned, grilled or added to recipes later.
MAKING THE TOFU ROASTED GARLIC AIOLI:
Blend the Tofu Mayonnaise, roasted garlic and olive oil well with a small food
processor or hand immersion blender until smooth. Refrigerate.
TO SERVE THE BURGERS:
To brown, use a non-stick pan with a bit of olive oil. To grill, brush both sides with a little olive oil or toasted (Asian) sesame oil first. These work well on an electric indoor grill (you can grill onion slices and mushrooms alongside).
Lightly toast both sides of the buns while you brown the sausage burgers. Serve with the onions, mushrooms, Tofu Roasted Garlic Aioli, baby greens mixed with a little bit of vinaigrette just to moisten, and any of the other options you want.
These will keep a week in the refrigerator in a tightly-covered container.
Heat the oven or toaster oven to 400 degrees F. Cut large garlic heads in half horizontally. Place them on foil in a baking pan and drizzle them with about 1 tsp. extra-virgin olive oil per half. Pull the foil up and crinkle it shut. Bake for about one hour, or until the garlic is soft.
Nutrition (per serving): 435.4 calories; 16% calories from fat; 8.0g total fat; 0.4mg cholesterol; 1054.5mg sodium; 1437.7mg potassium; 52.7g carbohydrates; 9.8g fiber; 3.0g sugar; 43.0g protein, Points 10.2
Wednesday, June 30, 2010