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.

Wheat Berry and Puy Lentil Summertime Salad with Roasted Sweet Potatoes and Pepper Confetti

I've got that summertime, summertime salad...

I just wanted to try out my recent purchase of hard red wheat berries- I also wanted to make something that looked really pretty, because although many of the best dishes are incredibly homely, sometimes you just want a dish that's prettier than you. And has an insanely long name.

So, I made a salad. One of those very nutritious, colourful ones that sells for exorbitant amounts in tiny clamshell packages at your local chain health food store. But this is far from a difficult or expensive dish to make, consisting of mostly wheat berries and puy lentils with a bit of help from red onion, dried fruit and nuts, cilantro and arugula. Oh, and the roasted sweet potatoes and bell pepper confetti. But this is a summertime salad, so most of the ingredients are at the cheapest they'll be all year.

I made a simple vinaigrette with a little lemon-infused olive oil and apple cider vinegar to give some more fruity notes, along with dried oregano, powdered coriander (one of my favourite spices) and grainy mustard. The sweet potatoes and peppers are given a kick with the addition of spicy peanut sauce, which I had an almost finished bottle of in the fridge, but you can also skip the sauce entirely and add a bit of sesame oil and salt to finish them off. I think that next time I make this recipe, I'll try a chipotle-lime seasoning... or maybe something barbequey. The options are endless.

I really thought I'd be the only one to eat this thing, but it was surprisingly popular with my whole family. Even the non-salad people, and my lentil-hating kin, loved it. My sister even told me she wished I'd made more so we could eat it for days to come- not bad for something so nutritious. It really wouldn't hurt to make a big batch- you've got a lot of vitamins, protein, healthy fats and fibre going on along with the looks and taste.

So, summertime salad. I just wanted you to know, Baby, you're the best.

Enough Lana del Rey, then. Onto the recipe!

Wheat Berry and Puy Lentil Summertime Salad with Roasted Sweet Potatoes and Pepper Confetti

For the Sweet Potatoes and Peppers:
2 Small sweet potatoes, peeled and cut into 1-2 cm cubes
1/4 Of a red bell pepper, diced finely
1/4 Of a yellow bell pepper, diced finely
1/4 C. Peanut satay sauce, or spicy Szechuan peanut sauce
1/2 Tsp. salt
1 Tsp. Oil
1 Tsp. Sesame seeds

Preheat the oven to 200℃. Line a baking tray with aluminum foil, or use a baking dish. cover the bottom with the oil and add the sweet potatoes. Sprinkle with salt. Bake for about 10-15 minutes, until almost cooked through.

Add the pepper bits and pour on the satay sauce. Sprinkle with sesame seeds. Bake another 5-10 minutes, until completely tender and the peppers are a tiny bit charred.

Let cool before adding to the salad.

For the Vinaigrette:
1 TBSP. Apple cider vinegar
1 TBSP Lemon-infused olive oil (or, 1 TBSP regular olive oil plus 1 Tsp. lemon zest)
1 Tsp. German-style grainy mustard, or dijon mustard
1 Tsp. Dried oregano
1/2 Tsp. Powdered coriander
1/4 Tsp. Ground black pepper

Mix all in a small bowl.

To Finish:
1/2 C. Wheat berries
1/3 C. Puy lentils 
1/3 C. Dried cranberries
1/4 C. Golden raisins
1/4 C. Pecan pieces
2 TBSP. Roasted sunflower seeds
1/4 Of a large red onion, finely diced
2 Small sprigs of cilantro, roughly chopped (optional- parsley works too)
2 C. Arugula, preferably baby arugula (otherwise, cut it up into smaller pieces)

Cook the wheat berries in lightly salted water until tender, but still with a bit of bite. Drain and rinse with cold water. Do the same for the puy lentils- it should take them 15-20 minutes each to cook.

Let the wheat berries and lentils dry as much as possible, then pour into a bowl. Mix in the remaining ingredients, except for the cilantro and arugula. Add the vinaigrette, sweet potatoes and peppers. Add the cilantro and arugula just before serving to prevent sogginess (oil destroys the internal structure of raw leaves if you let them sit in it).