pizza burger

Day 7. You knew it was coming. No Burger Extravaganza worth its salt would omit a Pizza Burger. Am I right, or am I right? This burger is a sausage-style patty, simmered in tomato sauce, smothered in vegan cheese and served between two pieces of fresh focaccia. Mmm, that's right.

The patty is made with tempeh and gluten and is baked before being simmered. The focaccia dough can sit overnight in the fridge to rise and your sauce can be cooked and stored for future use. As you can see, the burger, the sauce and the dough can all be made in advance.

Just as the previous burgers, these didn't last long, either. And although my family claims that they don't like tempeh, I beg to differ with them based on the empty plates.

Don't be afraid to make your own Focaccia Bread because it really is simple and easy. When you turn the dough out onto the baking sheet, be sure to poke the dough all over with your fingers. And I mean HOLES - deep holes all the way down through to the pan.

When the dough rises a final time, most of the holes will fill in, but you will still have the characteristic dips and valleys in the bread. I added a few slices of thinly cut tomatoes, but you can add a few slices of olives ...or nothing at all.

A few contest reminders before I share the recipe....

Vegan Heritage Press is giving away a copy of "Everyday Vegan Eats" (my cookbook). Enter to win HERE. Contest ends September 14.

Have you entered to win "Vegan without Borders," the soon-to-be-released cookbook by Robin Robertson? Contest ends September 14. Enter HERE.

And now for the Pizza Burger....

PIZZA BURGER WITH FOCACCIA PRINTER-FRIENDLY RECIPE

Pizza Burger on Focaccia Bread

Makes 6 burgers

3 tablespoons olive oil

1 medium onion, minced

1 teaspoon fennel seeds

1/2 to 1 teaspoon red chili flakes

1/2 teaspoon dried oregano

1 (8-ounce) package tempeh, grated

6 garlic cloves, minced

1 1/2 teaspoons sea salt

1 cup vital wheat gluten

3/4 cup panko bread crumbs

3/4 cup vegetable broth

Tomato Sauce, recipe below

3/4 cup shredded vegan cheese

Focaccia bread, recipe below

1. Heat the oil in a large skillet over medium heat. Stir in the onions and cook until softened, about 2 minutes. Stir in the fennel, chili flakes and oregano. Cook until the onion is beginning to brown, about 3 minutes. Stir in the tempeh, garlic and salt. Cook until tempeh is golden, about 5 more minutes. Transfer to a large bowl and cool the mixture completely.

2. Preheat the oven to 300-degrees F. Add the gluten and bread crumbs to the mixture. Mix well. Add the broth and knead until the gluten forms threads, about 3 minutes.

3. For the mixture into 6 burgers and arrange them on a lightly oiled baking sheet. Bake for 30 minutes, flip and continue to bake them for another 30 minutes.

4. Warm the tomato sauce in a large skillet (if cooled) and add the burgers, coating them in the sauce. Cook until the burgers have softened, about 8 minutes.

5. Remove as much sauce as possible to a bowl and add the vegan cheese to the tops of the burgers. Cover and cook until the cheese melts.

6. Cut the focaccia into squares large enough for the burgers and top one focaccia with the cheeseburger and add another piece of focaccia on top. Serve.

Tomato Sauce

1 tablespoon olive oil

1 small onion, chopped

1 medium carrot, grated

4 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon salt and fresh ground black pepper

2 tablespoon tomato paste

1 (15-ounce) can crushed tomatoes

Natural sugar, as needed

1. Heat the oil in a medium saucepan. Stir in the onion and carrot and cook until softened, about 3 minutes. Stir in the garlic, basil, oregano and salt and black pepper. Cook until fragrant, about 1 minute.

2. Stir in the tomato paste and cook until it darkens, about 1 minute. Stir in the crushed tomatoes, bring to a simmer and cook until slightly thickened, about 15 minutes. Taste and adjust seasoning with salt, black pepper and sugar. Cool or use immediately. Sauce will keep for 3 days stored in an air-tight container in the refrigerator.

Focaccia Bread:

1 cup warm water

7 tablespoons olive oil, divided

2 1/2 teaspoons dry active yeast

2 teaspoons dried Rosemary

1/2 teaspoon dried oregano

1 teaspoon maple syrup

2 cups unbleached all-purpose white flour

1 cup whole wheat flour

1 1/2 teaspoons sea salt

Coarse salt

1. Combine the water, 2 tablespoons oil, yeast, rosemary, oregano and maple in a small bowl. Set aside to activate the yeast.

2. Combine the flours and salt in a food processor. Pulse to combine. Add the yeast mixture and process until a dough is formed.

3. Add 1 tablespoon oil to a large bowl and add the dough. Cover with a plastic wrap and allow to double in size, about 1 hour.

4. When doubled, knead the dough right inside the bowl until smooth and elastic. Cover again and allow to rise until doubled. This may be done overnight in the refrigerator.

5. Preheat the oven to 425-degrees F. Add 2 tablespoons of oil to a baking sheet. Without deflating the dough too much, transfer the dough to the oiled sheet and flatten using your hands. With your fingers make holes in the dough, all the way through to the pan. Cover the pan with wrap and set aside to rise, about 30 minutes.

6. Add another 2 tablespoons of oil to the top of the dough and sprinkle with coarse salt. Bake until golden, about 20 minutes. Remove from pan as soon as possible to keep crust crisp.

 

© 2014 Copyright Zsu Dever. All rights reserved.

I am linking to these recipe parties: Healthy Vegan Fridays, What I Ate Wednesday and Virtual Vegan Linky Potluck. 

 

rou jia mo [chinese burger]

Day 6 Burger Extravaganza takes us to China. Indeed, China does have a version of a burger, but not in the same sense as the western burger. It is more of a street-food sandwich, but since it is referred to as "Chinese Burger" it made my list of burgers.

Rou Jia Mo is widely loved and universally accepted as just basically an amazing burger. My investigation into this masterpiece of sandwiches took me to You Tube, since there isn't much of any recipes online to research and learn from.

I found one video that was filmed in China and a street vendor is shown making the sandwich. If you are interested here is the link. Be warned, it is not vegan or even vegetarian. The sandwich is made starting at the 6 minute mark.

I used tofu as the protein because tofu will absorb the flavorful cooking broth. When the sandwich is prepared, the tofu should be chopped well with plenty of broth for it to continue to absorb. In the video the lady is shown chopping and adding pepper, cilantro and cucumber as she chops the cooked meat before adding it to the Mo bread.

I decided to make the veggies into a light salad to add on top of the tofu, which I think is prettier and because the tofu is so rich, it provides a welcome acidity.

The traditional sandwich is very rich because the broth is a bit fatty (I've cut it way down, but if you cut it even further, you will lose a lot of the appeal of the burger), but I tell you, after my first pass at a taste test, I couldn't resist testing it again - over and over again.

The broth is spiked with all kinds of wonderful Asian spices (I've read that up to 25 spices are typically used in this dish), but because I limited the spices, I added Chinese 5-spice as it brings lots of flavor to the broth in one little bottle.

With the burger filling all done, the attention turns to the bread. Pillowy, light, soft but with chew. After much, much research, I made a really great rendition of Mo. The Mo takes about an hour to rest, but there is no yeast in the dough, so it is not a difficult bread to make.

If you insist on using a store-bought bread, use an English Muffin or a pita, but it won't be as good. The bread is really an integral part of this sandwich.

Bottom line, Rou Jia Mo is definitely on our make-again list.

ROU JIA MO - CHINESE BURGER - PRINTER-FRIENDLY RECIPE

Rou Jia Mo - Chinese Burger

Makes 4 to 6 burgers

¼ cup unflavored coconut oil

1 (14 to 16 ounce) firm tofu, pressed 30 minutes, cut into ½-inch slices

1 medium onion, chopped

4 whole cloves

2 small red chilies (or more)

2 cinnamon sticks

1 anise pod

1 teaspoon coriander seeds

1 (2-inch) piece ginger, grated

2 cups vegetable broth

2 tablespoons fermented black bean garlic sauce

1 tablespoon reduced-sodium tamari

1 tablespoon plus 1 teaspoon brown sugar, divided

1 teaspoon Chinese 5-spice seasoning

2 medium carrots, julienned

1 medium cucumber, julienned

1 medium bell pepper, julienned

2 tablespoons rice vinegar

1 tablespoon toasted sesame seed oil

¼ cup chopped cilantro

Sea salt and fresh ground black pepper

Mo bread, recipe below

1. Heat the oil in a large skillet over medium heat. Cook the tofu slices until golden brown and crisp, about 3 to 4 minutes per side. Transfer to a bowl and set aside.

2. Add the onion, clove, chilies, cinnamon, anise and coriander to the oil in the skillet. Stir and cook for 3 minutes. Stir in the ginger and cook for another minute. Transfer to a large pot (with all the oil) and stir in the broth, black bean sauce, tamari, 1 tablespoon sugar and 5-spice. Stir well and add the tofu. Bring to a boil and reduce to simmer. Simmer for 30 minutes. Season with salt and black pepper.

3. Make the salad by combining the carrot, cucumber, bell pepper, vinegar, sesame seed oil, cilantro, 1 teaspoon sugar and salt and black pepper, to taste, in a large bowl. Set aside.

4. To make the burgers, transfer 2 pieces of tofu to a work surface and chop well, adding onions and simmering broth to moisten the tofu as you chop. Cut a piece of Mo in half almost all the way through and stuff it with the chopped tofu and onions. Add more sauce to moisten and top with plenty of pickled vegetables. Serve immediately.

Mo Bread

2 cup unbleached all-purpose flour

1 tablespoon double-acting baking powder

½ teaspoon sea salt

½ cup plus 2 tablespoons water

Neutral oil, as needed

1. Combine the flour, baking powder and salt in a food processor. Pulse to combine.  Add the water and process until the dough comes together. Transfer to a large bowl and knead to combine into a ball. Spray the bowl with oil, return the dough to the bowl and cover with a plastic wrap. Set aside to rest for 30 minutes.

2. Knead the dough until it is smooth and elastic. Return to the bowl, cover and set aside for another 30 minutes.

3. Divide the dough into 6 pieces, form into balls, and roll the dough pieces into a 3-inch circle.

4. Heat ½ teaspoon oil a large skillet over medium heat. Add a rolled out dough and cook until lightly browned, about 2 minutes per side. Do not burn.  

© 2014 Copyright Zsu Dever. All rights reserved.

Vegan Heritage Press is giving away a copy of "Everyday Vegan Eats" (my cookbook). Enter to win HERE. Contest ends September 14.

Have you entered to win "Vegan without Borders," the soon-to-be-released cookbook by Robin Robertson? Contest ends September 14. Enter HERE.

Pin it!

burger break + "vegan without borders" giveaway

Robin Robertson's brand new vegan cookbook "Vegan without Borders" is almost available (9/9/14)!

I am very excited for this book for a number of reasons:

1) this is an international cookbook spanning the globe.
2) the recipes are AMA-zing!
3) I tested for this book, so I KNOW it is AMA-zing!
4) the photography is just as spectacular as the recipes.
5) this is a gorgeous hardcover cookbook.

I have been a devoted recipe tester for Robin for many moons, now, and I have to say that this is one of her most ambitious endeavors. If there is anyone who can pull it off, though, it's Ms. Robertson.

I worked with her on this book just before I started working on my own cookbook (shameless plug: "Everyday Vegan Eats"), so it could have been a bit challenging, but since the recipes are typical Robin-style [EASY], I had no problem testing and living life.

Best, yet, however, this book is spectacular in both appearance and taste.

A few examples of the recipes I tested and LOVED:

Middle East: Ajvar

Greece: Greek Tomato Bruschetta

South America: Chimichurri-grilled Vegetables

Eastern Europe: Seitan Jagerschnitzel

France: Vegetable Pan Bagnat

Japan: Tofu Tonkatsu

Enough teasing! Let's get to the giveaway!

To enter:

1) Leave a comment
2) Follow me on Twitter, like on Facebook or subscribe in an RSS feed .
3) Leave me a comment with a way to reach you in case you are the winner.

[NOTE: BLOGGER IS HAVING ISSUES WITH COMMENTS. IF YOU CANNOT COMMENT, SEND ME AN EMAIL WITH YOUR CONTACT INFO AND I'LL ADD YOU MANUALLY. zsu [at] zsusveganpantry [dot] com ]

Contest open to US residents and the winner will be chosen on my next giveaway post next Sunday, September 14, via random.org. Contest closes right before I write the post late Saturday night, so don't procrastinate - it won't help you win.

Good luck! Join me for more Burger Extravaganza via VeganMoFo next week! What kinds of vegan burgers can there be left to make?!? Find out!

mediterranean chickpea + tabouli sliders

Day 3 of our Burger Extravaganza is brought to you by these lovely Mediterranean Chickpea and Tabouli Sliders. These sliders are perfect when you are craving good old' fashioned hummus and tabouli, but prefer to have them in every single bite.

These particular sliders are made with freekeh tabouli and cooked chickpeas.

Last year I tested for Tami Noyes' and Celine Steen's upcoming cookbook, The Great Vegan Protein Book, and it is no secret that Tami loves to use freekeh - which is toasted and cracked green wheat. The very best thing about freekeh is that it is loaded with protein.

You can use regular cracked wheat in this recipe (you will need 1 1/2 cups cooked cracked wheat), but I recommend you find freekeh because it is delicious and nutritious.

I love sliders because they are cute as a button, easy to eat and your burger stays relatively together during consumption.

I top these adorable sliders with Tahini-Lemon Sauce that is spiced with just a tad bit of Sriracha, because you can't really go wrong there!

MEDITERRANEAN CHICKPEA AND TABOULI PRINTER-FRIENDLY RECIPE

Mediterranean Chickpea and Tabouli Sliders

Makes 10 sliders

1 cup packed parsley leaves

½ cup mint leaves

4 scallions, chopped

1 garlic clove, chopped

1 tablespoon olive oil

1 ½ cups cooked freekeh, cooled

1 tablespoon fresh lemon juice (zest lemon first)

Sea salt and fresh ground black pepper

¾ cup quick cooking oatmeal

¼ cup vegetable broth

1 (15.5-ounce) can chickpeas, rinsed and drained

1 teaspoon paprika

½ teaspoon red chili flakes

Zest of 1 lemon

10 slider buns, toasted

Garnish: lettuce leaves, thin slices of red bell pepper

Tahini-Lemon Sauce (recipe below)

1. Combine the parsley, mint, scallions, garlic and oil in a food processor. Process until fine and transfer to a large bowl. Add the freekeh , lemon juice and season with salt and black pepper. Set aside.

2. Heat the oatmeal and broth in a small saucepan over medium heat. Stir and cook until the oatmeal thickens. Transfer oatmeal to the freekeh mixture.

3. Add the chickpeas, paprika, chili flakes and lemon zest in a food processor. Pulse only to break up the chickpeas into smaller pieces, about 4 (2-second) pulses. Transfer to the freekeh. Mix the burger mixture well using a large wooden spoon or hands. Taste and adjust seasoning. Divide the mixture into 10 portions and form into small 2-inch burgers.

4. Heat a large skillet over medium heat. Spray with cooking oil or add 1 tablespoon olive oil to the skillet. Cook the burgers until golden, about 2 minutes per side.

5. Make the sliders by adding a lettuce leaf, a slider burger, a tablespoon of sauce and a few slices of bell pepper to each toasted bun. Serve with extra Sriracha.

Tahini-Lemon Sauce

¼ cup tahini

3 tablespoons fresh lemon juice

2 tablespoons water

1 to 2 teaspoons Sriracha sauce

3 tablespoons finely minced parsley

1 garlic clove, minced

Sea salt and fresh ground black pepper

1. Combine all the ingredients in a medium bowl. Stir well and adjust seasoning with salt, black pepper.

© 2014 Copyright Zsu Dever. All rights reserved.

I am linking to these recipe parties: Healthy Vegan Fridays, What I Ate Wednesday and Virtual Vegan Linky Potluck. 

 

     

pulled carolina bbq sammie

Hoo-wee! That's tangy! Carolina BBQ is known for its tang - and they aint kiddin, folks. Most Carolina BBQ sauce is almost all vinegar with a dash of sugar to "mellow" things out. I thought I had an odd-ball recipe I was looking at when I first began my search, but it turns out that's the norm and not the exception.

Only thing I can figure as to why this is the case is because the meat used is very fatty and the vinegar helps temper the heaviness. As does the required slaw.

Since our vegan version of this very traditional dish contains no saturated fat or any inherent fat at all, really, it is important to add some, otherwise the same flavor will elude us. In fact, it is completely realistic to add two or three tablespoons of melted vegan butter to the cooked bbq - and if you are looking for a very authentic vegan sammie, please go for it! We didn't, but we might next time!

As this recipe stands, it has about four tablespoons of added fat, but, dang it, it's worth it. With the added richness, the vinegar-based sauce is a bonus, instead of an overpowering distraction.

Having said that, I nevertheless went ahead and tempered the vinegar with a bit of mustard and ketchup - both ingredients still well withing the wheelhouse of the Carolina barbie (all you Food Network fans, did you catch that?).

As for replacing the animal product in this 'cue, well, dadgummit, it aint hard - I used Beyond Meat Chicken-Free Strips and separately made another variation using tempeh. Loved both! The strips give a more meaty texture, but the tempeh adds a nutty undertone, which was very welcome.

As usual, this recipe is ready in a jiffy. Come and get it!

And GO AND GET IT! Get entered in the contest at Simple Beauty Minerals, that is. Enter....

-----> HERE  <-----

for a chance to win my cookbook, Everyday Vegan Eats, and gift certificates to Simple Beauty Minerals. The chance to win is on-going once you enter, so why wait?

This week Lisa is giving away another gift certificate for her make up (which I simply ADORE!) and this week up for grabs is a natural fragrance by Pure Diva Natural Botanicals.

Once you are done entering the contest, come back here to get the recipe for that there Carolina BBQ. Not a second sooner!

PULLED CAROLINA BBQ PRINTER-FRIENDLY RECIPE

Pulled Carolina BBQ   

Serves 4

2 tablespoons neutral oil, plus more for sauteing

½ teaspoon toasted sesame seed oil

½ teaspoon liquid smoke

1 ½ teaspoons sea salt

1 teaspoon garlic powder

1 teaspoon brown sugar

1 teaspoon smoked paprika

½ teaspoon dry mustard

¼ teaspoon fresh ground black pepper

1 (12-ounce) package Beyond Meat Chicken-Free Strips or 1 (8-ounce) package tempeh

Carolina BBQ Sauce (recipe follows)

1. Combine the oils, smoke, salt, garlic, sugar, paprika, mustard and black pepper in a large bowl. Set aside.

2. Shred the strips or tempeh using a box grater. Use a sharp knife to thinly slice any pieces that are difficult to shred with the grater. Transfer the shreds to the marinade and mix well to combine.

3. Heat about 2 tablespoons of oil a large skillet over medium-high heat. Add the marinated protein and cook until golden brown, about 5 minutes.

4. Add half the BBQ sauce to the skillet, mix and remove from the heat. Serve the barbecue on toasted buns, with coleslaw and the remaining sauce.   

Carolina BBQ Sauce

1 tablespoon vegan butter

4 garlic cloves, minced

1 teaspoon red chili flakes

½ cup apple cider vinegar

¼ cup ketchup

2 tablespoons yellow mustard

2 tablespoons packed brown sugar

¼ teaspoon fresh ground black pepper

¼ teaspoon sea salt

1. Melt the butter in a small saucepan. Add the garlic and chili flakes. Cook, stirring, until the garlic is golden, about 1 minute. Add the vinegar, ketchup, mustard, sugar, black pepper and salt. Whisk to combine. Taste and adjust seasoning.

© 2014 Copyright Zsu Dever. All rights reserved.

I am linking to these recipe parties: Healthy Vegan Fridays, What I Ate Wednesday and Virtual Vegan Linky Potluck.