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!
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.