Smoky Tempeh Black Bean Burgers - final

 

Smoky Tempeh Black Bean Burgers

 https://fullofplants.com/smoky-tempeh-black-bean-burgers/#tasty-recipes-12594-jump-target

I didn't see the comment about adding more flour if they seemed to mushy.  Next time I will do that.  Or maybe more beans??  Or chickpeas?  I do like the flavor, especially with the sweet and spicy glaze.  Next time I'll try the garlic sauce.  Also, I used sriracha instead of liquid smoke, and only a minimal amount.  I would use the full 1/4 tsp next time.  Also need to account for 1 hour refrigeration before pan frying. 

Served on soft tortilla with arugula and tomatoes and extra sweet and spicy sauce.  Very good.  

INGREDIENTS

BURGERS

• 1 tbsp oil
• 1 small onion, diced
• 1 clove of garlic, minced
• 1 carrot, finely diced
• 1/2 red bell pepper, diced
• 1 tsp soy sauce (or 1/2 tsp salt)
• 1 tbsp (15ml) maple syrup
• 3 tbsp (25g) almond flour
• 1 tbsp (15g) tomato paste
• 1 tbsp (15g) almond butter (or peanut butter)
• 1 15-ounce can (1 and 1/2 cup / 265g drained) cooked black beans
• 1/4 tsp ground cumin
• 1/2 tsp oregano
• 1/2 tsp smoked paprika
• 1/4 tsp liquid smoke
• 1 cup (100g) chopped tempeh
• 2 tbsp (17g) toasted pine nuts (optional)
• 1/4 cup (20g) coconut bacon for topping (optional)

SWEET AND SPICY GLAZE

• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) maple syrup
• 1/2 tsp sriracha
• 1 tsp (5g) tomato paste

GARLIC SAUCE

• 2 tbsp (30g) tahini
• 3 tbsp (45ml) water
• 1/8 tsp salt
• 1 clove of garlic, minced
• 1/8 tsp smoked paprika

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INSTRUCTIONS

BURGERS

1. Heat the oil in a large skillet over medium heat. Once hot, add onion and garlic. Cook 3-5 minutes, stirring regularly until onions start to brown.
2. Next, add the diced carrot and red bell pepper. Drizzle the soy sauce and stir. Cook for another 6-8 minutes. Remove from heat and transfer to the bowl of a food processor.
3. Add the soy sauce, maple syrup, almond flour, tomato paste, almond butter, cooked black beans, cumin, oregano, smoked paprika and liquid smoke. Pulse 5-7 seconds, or until the black beans are roughly mashed. You don’t want to process too much, keep some beans whole.
4. Then, add the tempeh and process for another 3 seconds, until just incorporated.
5. Transfer to a mixing bowl and stir in the toasted pine nuts. You can sub for crushed roasted cashews if you prefer. Nuts add a nice crunch.
6. Using your hands, form 3 burger patties and place them on a plate lined with parchment paper. Chill in the refrigerator 1 hour.
7. Heat a tablespoon of oil in a large skillet over medium heat. Once hot, cook the burgers on each side 3-5 minutes, until slightly brown. Use a large spatula to carefully flip the burgers, as they are soft they are delicate. Once cooked, brush the top and sides with the sweet & spicy glaze.
8. To assemble: Toast your buns. Transfer the burger to a bun, top with 2 tbsp coconut bacon and 2 tbsp of the garlic sauce. Add your favorite toppings: salad, tomatoes, etc, and serve. You can also serve these “bunless” with a salad or green veggies on the side.

SWEET AND SPICY GLAZE

1. In a small bowl, combine all the ingredients together.

GARLIC SAUCE

1. Combine all the ingredients together in a small bowl. Adjust the consistency to your liking by adding more or less water.

Tomato, chard (or collard greens) and spinach with toasted almonds

Adapted from Ottelonghi Simple - my latest in cookbook addictions.  I have one of his other cookbooks, Jerusalem, which also has delicious recipes, but way to complex for weeknights.  In this book, the ingredients are limited, and there are generally only a few steps to complete.

This is REALLY good!  Same day and next day.  The combination of limes with fresh herbs is delicious.  I picked the first few leaves of mint that sprouted this week.  And treated myself to some new caraway seeds that have so much more of a kick than the ones sitting in a McCormick container from whenever.

I had it over barley yesterday and millet today.  Millet is a gluten-free grain that I hadn't tried before.  It reminds me of couscous, but has to cook for 20 minutes.  The almonds should be reserved to top the dish the day it is served.

(See photo 4/23/21)

Ingredients:

1/4 cup olive oil, divided

1/2 cup sliced almonds - (I had slivered almonds, and needed more for the 2nd day)

1/2 tsp paprika

1.5 tsp caraway seeds

2 garlic cloves, thinly sliced

28 oz plum tomatoes (I used diced tomatoes)

1 lb 2 oz (500 gm) Swiss chard, stalks thinly sliced and leaves roughly chopped (I had collard greens)

4.5 oz spinach, roughly shredded

2 limes, finely zest to get 1 tsp, then juice to get 2 Tbsp (I used the zest of most of 1 lime ~ 1.5 - 2 tsp)

1 3/4 cup mint, roughly chopped - 35 grams (I only had a few  sprigs)

1 3/4 cups dill, roughly chopped - 35 grams

8 green onions into 1/2" pieces (1 cup)

Directions:

1) In a large sauté pan with a lid, head 2 Tbsp of the oil, the almonds, and paprika.  Fry for 2-3 minutes, until the almonds are golden brown, then transfer to a bowl, discarding the oil once cooled.

2) Return the pan to medium-high heat with the remaining 2 Tbsp of oil.  Once hot, add the caraway and garlic and fry for 1 minute, until they start to sizzle and brown.  

3) Add the tomatoes with their juice, chard, and 1/2 - 3/4 tsp salt and stir through , crushing the tomatoes as you go.  Cover the pan and continue to cook for 20 minutes, stirring every once in a while, until the chard wilts and the tomatoes break down.  

4) Remove from the heat, stir in the spinach, lime zest, lime juice, the mint, dill and green onions.  Serve with the almonds sprinkled on top.

Roasted Mushroom and Sunchoke (or Parsnip) Bisque

From allrecipes -

Love sun chokes, but they are time-consuming to work with for 2 pounds.  Substitute parsnips and you've got a winner.  Also, I didn't have sage, so at the last minute I subbed in about a Tbsp of fresh thyme.  Delicious - I'll probably serve luke warm, as that is how it is now and it's delicious.  Used Better than Bouillion for the vegetable broth - only use 1/2 tsp per cup of water of the low sodium variety.   It's vegan unless you use butter for the onions.

Ingredients

• 2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick 
• 1 large Yukon Gold potato, diced 
• 6 large cloves garlic 
• 2 tablespoons olive oil, divided 
• sea salt and freshly ground black pepper to taste 
• 8 ounces mushrooms, sliced 
• 2 tablespoons vegan margarine 
• 1 large onion, diced 
• 1 teaspoon sea salt 
• 2 cups water 
• 6 cups mushroom broth 
• 1 tablespoon chopped fresh sage 
• ½ cup soy milk (Optional)

Directions

• Step 1

  Preheat an oven to 425 degrees F (220 degrees C).

• Step 2

  Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.

• Step 3

  Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.

• Step 4

  Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.

• Step 5

  Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.

Cook's Note:

You can substitute vegetable stock for the mushroom broth.

Nutrition Facts 

Per Serving:

 

273 calories; protein 7.1g; carbohydrates 43.5g; fat 9.1g; sodium 872.4mg.