Spicy Jalapeno Hummus

Ingredients:

    1 15.5-ounce can chickpeas, rinsed
    2 tablespoons juice from jar of pickled jalapenos
    1/2 cup pickled, sliced jalapeno (start by adding half then add more to taste)
    2 tablespoons tahini
    2 tablespoons extra virgin olive oil
    2 garlic cloves
    1/2 teaspoon ground cumin
    1/2 teaspoon paprika
    pinch kosher salt


Directions:

In a food processor, puree all of the ingredients. Test it, you may want more Jalapenos. You may want to add more jalapeno jar juice in order to attain your desired consistency. Transfer to a bowl.  Drizzle with a bit of olive oil and sprinkle with paprika and garnish with a slice of jalapeno.

Recipe and Photos by Laura Spear

Bon Appétit,

Vegan Baba Ghanoush Burger

 Yields 4 to 6 burgers

Ingredients:
2 tablespoons sesame oil
12 ounces peeled and cubed eggplant
2 tablespoons minced garlic
8 ounces diced onions
1 teaspoon cumin
salt and pepper
1/2 cup vegetable broth
3/4 cup TVP granules
1 cup chickpea flour
oil for frying (optional)


Directions:
Preheat the sesame oil in a skillet over medium-high heat. Add the eggplant, cook for about 5 minutes.
Add the garlic, diced onion, cumin, and salt and pepper to taste. Cook for 15 minutes, uncovered, turning occasionally.

Add the vegetable broth, then stir in the TVP. Cover and remove from the heat. Let stand for about 10 minutes.

Uncover and stir in the flour. Mix very well.

Cover and refrigerate for at least 30 minutes, or even until the next day. The longer you leave it in the fridge the more the flour will absorb the flavors of the mixture. In addition, refrigeration helps make the patties easier to form.

Preheat the oven to 350 degrees.

Form into 4 to 6 patties. Bake uncovered, for 20 minutes, or until firm and just beginning to brown. Then, if desired, fry in oil for 2 to 3 minutes per side, until a nice golden crust forms.

TIP:
The burger is perfect on flatbread or in a pita, I used a bagel thin.  hummus or garlic artichoke spread would make a great spread for this burger. A nice side dish would be traditional Tabbouleh Salad also found on this blog.

Recipe is from the cookbook "The best veggie burgers on the planet" Photos by Laura Spear

Bon Appétit,

Vegan Tabbouleh Salad

For Tabbouleh Salad:

• 3 cups (705 ml) water
• 1 cup (176 g) uncooked bulgur wheat
• 3 cups (180 g) finely chopped fresh parsley
• 1 large cucumber, seeded and diced (about 2 cups [270 g])
• 1 cup (180 g) diced tomatoes (approx. 2 seeded tomatoes)
• 1⁄4 cup (12 g) finely chopped mint leaves
• 1⁄2 cup (120 ml) olive oil
• 3 tablespoons (45 g) minced garlic
• 3 tablespoons (45 ml) lemon juice
• Salt and pepper

For Burgers:

• 1 recipe Tabbouleh Salad (above)
• 1 cup (120 g) whole wheat flour
• 3 tablespoons (24 g) cornstarch
• 2 tablespoons (30 ml) sesame oil (optional)

Preparation

Tabbouleh Salad

Bring a pot of lightly salted water to a boil. Add the bulgur wheat, lower the heat to a simmer, and cook, uncovered, for about 10 minutes, or until all the liquid is absorbed. Set aside to cool.

In a large bowl, combine the parsley, cucumber, tomatoes, mint, olive oil, garlic, lemon juice, salt, and pepper to taste. Add the cooled bulgur and mix thoroughly.

Burgers

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking pan with parchment or a silicone baking mat.

Add the flour and cornstarch to the Tabbouleh Salad mixture. Knead until well incorporated. If your mixture is too wet, add a little more flour.

Form into 10 patties. Bake for 40 to 45 minutes, flipping halfway through, until firm and just beginning to brown. You can eat them just like this, but they get extra yummy if you panfry them in a little sesame oil after you bake them, just to get a little golden crispy crust!

Serving Suggestion You can eat this patty warm or cold. I like it all by itself, but it’s also super yummy in a pita or on flatbread. It’s also good on a wheat bun with a schmear of hummus or tzatziki sauce. 

Recipe is from the cookbook "the best burgers on the planet". Photos by Laura Spear

Bon Appétit,