So, I have been negligent in my posting. Since my last post, I travelled to Europe and moved from TX to Indiana for graduate school. I am ready to get back to posting. I’ve been doing lots of yummy cooking and experimenting. Last week, we experimented with dried apricots and made a delicious rice dish. Last night, we had a vegan pizza potluck extravaganza, with half the English department drinking beer and chowin’ down. Sadly, no picture of either of these events. Recipes, but no pictures. I DO, however, have pictures from the Roasted Tofu Beet Burgers I made a few nights ago. Susan V. posted this recipe a little while back and I was super excited to try it. I love beets, but rarely eat them. When I was a kid, we never had beets because my dad hated hates them. I probably would too if I had been forced to eat nothing but spaghetti with beet sauce for a month. But, now beets are part of my life again! Hooray!
ALSO: this October is vegan food month, so I will be attempting to rectify my neglect for this blog and write about food as much as I can by participating in Vegan MoFo III
Roasted Beet and Tofu Burgers
3 small/medium beets
1/2 yellow onion
1 lb. extra-firm tofu (pressed)
3 large cloves of garlic (minced)
2 t. black pepper
1 t. salt
1 t. Hungarian paprika
1 T. noosh
2 T. ground flax
1 T. soy sauce
Preheat the oven to 350 F. Wrap the beets and onion in foil. Bake for 1 hour. When cool enough to handle (about 5-10 minutes), remove foil and peel beets. Dice onion finely. Shred Beets. (I placed both in food processor using the shredding insert, though one could take a cheese shredder and shred the beets by hand)
Meanwhile, mush together tofu and all other ingredients in a medium sized bowl. Add beets and onions. Form small patties with your hands. These burgers don’t stick together fantastically, but they work well if you pack them tightly like you would a snowball. You should be able to make about 8-10 burgers that are between 2 and 3 inches across.
Bake burgers for 25 minutes, or until tofu portions are browned. Serve with lettuce, tomato, and veganaise. Yum!
Prep Time: 1 h. 30 min., mostly inactive.
PS: These burgers work well for lunch the next day, but beware of the dripping beet juice! The office microwave will be pink.
I also steamed the beet tops while the burgers were baking. It takes about 3 minutes and they are absolutely delicious!