Intuitive vegetarian cooking is what I do, and recipes are just ideas floating around in my head while in the shower 🤣. Thanks for the ideas you gave me with this post. I wished I had some friends who cook like you do. I just get "the eye roll" if I show slight excitement about veggie anything 🤷🏼. I totally agree about the bun. It's not needed. If it's a homemade sourdough bun with a tad of fresh milled rye....then yeah, but otherwise it's just the American addiction to fast food. I prefer slowww fooood -- enjoying every morsel of it. Looking forward to your book. 😜
I second the veggie burger not needing to be in burger form. I have a 30-year old (I think; I found it on Usenet) recipe for an oats-nuts-beet burger that I eat as sautéed crumbles.
They're perfect!! I used Rancho Gordo chickpeas. And a potato ricer to squeeze out the liquid from the cooked spinach. Question, though: how can you tell when cumin seeds are toasted enough? (I just guessed.)
So glad - I’ll bet those beans stepped the burgers up! When you toast cumin just use your nose. They’re ready when they’re fragrant. It won’t take long maybe a minute or two. They’ll also darken very slightly.
I love your approach to cooking. I just stumbled across your sub stack and now I'm ordering your book 😊
Thanks so much, Geoff!
We often eat veggie burgers as “patties” to accompany whatever else we’re eating. No bun needed 😊
Yes! So easy.
Intuitive vegetarian cooking is what I do, and recipes are just ideas floating around in my head while in the shower 🤣. Thanks for the ideas you gave me with this post. I wished I had some friends who cook like you do. I just get "the eye roll" if I show slight excitement about veggie anything 🤷🏼. I totally agree about the bun. It's not needed. If it's a homemade sourdough bun with a tad of fresh milled rye....then yeah, but otherwise it's just the American addiction to fast food. I prefer slowww fooood -- enjoying every morsel of it. Looking forward to your book. 😜
It’s a fun headspace! I still want to try your tofu packed into feta brine....
I second the veggie burger not needing to be in burger form. I have a 30-year old (I think; I found it on Usenet) recipe for an oats-nuts-beet burger that I eat as sautéed crumbles.
I’ll have to look that one up!
https://www.vegweb.com/recipes/beet-burger (honestly, this should be easier to find than it is!)
Thank you!
Your Spinach-Chickpea burgers recipe (PG 81) is on the top of my list of what I'm making this weekend!
I hope you enjoy!!
They're perfect!! I used Rancho Gordo chickpeas. And a potato ricer to squeeze out the liquid from the cooked spinach. Question, though: how can you tell when cumin seeds are toasted enough? (I just guessed.)
So glad - I’ll bet those beans stepped the burgers up! When you toast cumin just use your nose. They’re ready when they’re fragrant. It won’t take long maybe a minute or two. They’ll also darken very slightly.
Now I just need to take the first step and actually make one!
I seem to be a master of indecision. 😱
So excited for my book to arrive, Lukas!
These tips are so appreciated.
I’m glad to hear!! Thank you for ordering it!
I like to use my waffle iron to make burgers or falafel. And then we get to say “waffle falafel” a LOT. And laugh about awful falafel waffles.
Thanks so much for these kind words, Susan! At heart I’m may be a bit of a lazy cook, so I’m always looking for shortcuts.