Vermillion Veggie Burgers, Cinnamon-Cumin-Ginger Sweet Potatoes & Nutty Garlic Sauce

I've been experimenting with TVP recently- it seems like such a retro, hippie, first-wave vegetarian thing, but it's rightful in its longevity. It's very versatile and adds texture and protein to any number of vegetarian foods, including veggie burgers.

I made these with leftover pink beans, some TVP and quinoa flakes for a high-protein burger. I can't stand it when a meat substitute lacks any of the protein of the original thing- so I continue my search for how to make more sustainable protein-rich foods. These burgers also contain grated carrots for moisture and colour, which in combination with the paprika makes them vermillion-hued. I topped them with breadcrumbs and hazelnut flour for some crispiness and toasty flavour.

Instead of buns, I used slices of sweet potato roasted with cumin seeds, lemon olive oil, ginger and cinnamon to layer over and under the burgers. Even without the burger, though, they're a delicious side dish. Then again, I love all things cumin.

I also made a sauce from almond butter, vegan nut-based yogurt, and garlic to give a cool, creamy, tangy condiment to go with the burgers. It goes very well with the burgers, provided you can find nut yogurt. If not, you can use regular yogurt, or premade vegan mayonnaise. I also served them with red onion, lettuce, tomato, pickles, olives and hot peppers for a complete meal.

While my search for a replacement for the classic burger continues, these are delicious, colourful, healthy fare. They look nice when composed, too.

Vermillion Veggie Burgers

1 C. Pink beans or pinto beans
1/2 C. Quinoa flakes or quick-cook oats
1/4 C. TVP
1/2 Tsp. Salt
1 Egg, or equivalent egg replacer (to make it vegan!)
1/4 C. Water
1 Tsp. Dried oregano
1 TBSP Smoked paprika
1 Tsp. Coriander
1/2 Tsp. Cumin
1/4 Tsp. Cayenne
1/4 Tsp. Mustard
1 1/2 C. Grated carrots
2 TBSP Ketchup
1 TBSP Vegetarian hoisin sauce or 1 Tsp. Worcestershire sauce
1/3 C. Olive oil
1 TBSP Ground flaxseed
1 Medium onion, diced
3 Cloves of garlic, minced

Soak beans overnight in 6 C. of water. Cook for about an hour, until completely tender.
Mix all and mash together with a potato masher, or by hand, until a somewhat sticky mix forms. Shape into 9 patties and refrigerate for 20 minutes. Preheat oven to 230℃.

For the Topping:
1/4 C. Hazelnut flour
1/4 C. Breadcrumbs
Oil, to brush
Salt and pepper, to taste

Brush patties with oil and sprinkle with hazelnut flour and breadcrumbs. Add a quick dash of salt and pepper. Bake until the topping is browned, about 20 minutes.

Sweet Potatoes with Cumin and Ginger

4 Large sweet potatoes, peeled and cut into slices 1 cm thick
1 TBSP Cumin seeds
1 TBSP Lemon-infused olive oil, or 1 TBSP olive oil and the zest of half a lemon
1 TBSP Ginger, grated finely
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
1 TBSP Canola or safflower oil

Mix all but the sweet potatoes and 1/2 TBSP of the canola oil. Use the reserved oil to coat a aluminium foil lined baking tray. Preheat the oven to 230℃.

Use a silicone brush to coat the sweet potatoes evenly with the spiced mixture. Try to arrange on the baking tray for minimum overlap. Bake for about 15-20 minutes, or until cooked through.

Nutty Garlic Sauce

2 TBSP Roasted almond or hazelnut butter
1/2 C. Nut milk yogurt, or plain yogurt
3 Cloves garlic, minced
1 TBSP Lemon juice, or 1 Tsp. Rice vinegar
1/2 Tsp. Cumin
Black pepper and salt, to taste
Spring of thyme, minced

Whisk all together until smooth. Refrigerate until ready to use.

Southern Corn Cakes

Certain foods speak to you, you know? There's a kind of message you get from it just by tasting it. If this dish could speak, it would probably scream "IT'S FINALLY, FINALLY SUMMER IN CANADA! GET YOUR ARSE OUTSIDE AND ENJOY IT WHILE YOU CAN!"

Because sweetcorn is one of the great harbingers of warm weather. And while fritters and fried foods might usually be more suited for cold weather, these are packed with fresh, bright flavours that really do taste like summer. I modified this recipe quite a bit to suit what I had in the fridge, and added some red bell pepper bits and paprika for additional colour.

I myself was shocked at how good these were. Really, really, really good. These are the dangerous kinds of cakes I could easily eat all by myself, condemning my family to find their own dinner. But I didn't, obviously (mostly because I enjoy the deluge of compliments I get when I make something really good). If you have an abundance of fresh corn, this is a good way to highlight their raw flavour with just a bit of roasted goodness- they still taste fresh at the end. 

I served these with a bit of soy chorizo, creme frâiche, the spicy cilantro pesto I made yesterday, and some cherry tomatoes and lime wedges. As far as I'm concerned, those are the ideal condiments, each of the ingredients complimenting one another with spice, creaminess and zest. They'd also taste good with regular sour cream, salsa, crumbled feta, or whatever you have on hand to brighten them up. 

Southern Corn Cakes
From The Backyard Lemon Tree

3 Ears of corn, husked and desilked
1/2 C. Masa harina, or cornmeal
1/4 C. All purpose flour
3/4 C. breadcrumbs
1/4 C. Cilantro, chives, or a mixture
1 Tsp. Baking powder
1/2 Tsp. Baking soda
3 Eggs 
4 TBSP Buttermilk, or thinned down sour cream (my last-minute substitution, as I had no buttermilk!)
2 TBSP Olive oil
1 Tsp. Smoked paprika
1/4 Red bell pepper, diced finely (optional but very recommended) 
1/4 C. Shallots or red onions, diced finely
2 Cloves of garlic, minced
Salt and black pepper, to taste
Oil, to fry

Cut the kernels off the corn cobs with a sharp knife. Mix with the shallots, garlic, pepper and herbs. Set aside. 

Separately, whisk together the breadcrumbs, flour, masa harina, salt and pepper, baking soda, baking powder and paprika.

Beat together the eggs, buttermilk, and oil. Add the dry ingredients and mix until well incorporated with a wooden spoon. Add the corn and vegetables. Mix well to form a firm, pasty batter.

Heat a large skillet over medium heat and add some oil. Fry the corn cakes about two minutes, then flip with a spatula and cook another two minutes covered with a lid. Keep warm in an oven at about 80℃.