As promised, here are all the recipes from the cooking demo tonight. Thanks to everyone who made it out to the farm!
Chickpea & Greens Burgers
Tastes like a combination of a falafel and a thick hummus. Great served over tabbouleh! My favorite is with spinach.
2 tsp oil
1 tsp cumin seeds
5 ounces cooking greens (spinach, kale, collards, mizuna, mustard greens, radish greens, kohlrabi leaves, tops of bok choy, chard…)
1 garlic scape, chopped or 1 garlic clove
1 1/2 cups cooked chickpeas
Juice of 1 lemon
3/4 tsp salt
pepper to taste
1/3-1/2 cup chickpea flour *see note below
2 Tbsp Tahini
Heat 2 tsp oil in fry pan. Add cumin seeds and greens, toss until wilted 2-3 minutes. Cool to touch. Drain and squeeze dry (I use a clean kitchen towel). Chop.
In a food processor add 1 cup chickpeas, eggs, lemon juice, and salt to bowl. Turn on and mix until pureed with a few small chunks.
Coarsely mash remaining chickpeas with a fork or potato masher. Add the other mixture and stir to combine. Fold in 1/3 cup chickpea flour to start, add more if needed to form a patty. The mixture will be somewhat wet but pliable. Shape into desired size patties. Make sure they are fairly flat. In a fry pan, add oil over medium high heat. Add patties and cook until golden brown and cooked through (about 10-12 minutes per side).
*Note on chickpea flour: you can either purchase chickpea flour at the grocery store or take whole dry chickpeas and grind your own flour in a spice or coffee grinder.“Greens and Grains”The following is a basic veggie burger recipe that can be adapted many ways:
2 cups cooked quinoa, millet, rice, or couscous
4-5 oz cooking green:(spinach, kale, collards, mizuna, mustard greens, radish greens, kohlrabi leaves, tops of bok choy, chard…)
1 clove garlic, minced
1 egg or *see substitution below
2-4 Tbsp flour
3/4 tsp salt
pepper to taste
fresh herbs as desired
spices, as desired
other possible additions: 1 minced shallot, chives minced, green onion sliced, balsamic vinegar, lemon juice, lime juice…
*egg substitution: take 1 Tbsp flax seed, grind in coffee or spice grinder to a fine powder. Place in a bowl and whisk in 3 tbsp water until emulsified (well combined). This will substitute 1 egg. There will be an earthy flavor change.
If using the oven, preheat to 400 degrees.
Prepare greens by either steaming, boiling, or sautéing until they collapse (wilt). Cooking time will vary depending on green. If sautéing the greens, sauté in 2 tsp olive oil.
Cool to touch (you may plunge in an ice water bath, let sit a few minutes, or put in a sieve and run cold water over the greens). Drain and squeeze dry. Chop greens.
Combine greens with remaining ingredients. Start with 2 Tbsp flour, adding more as needed to get a consistency that allows for patty formation.
Shape into desired size patties.
The patties may be pan fried in oil (cover bottom of pan with oil and do not over crowd) on medium heat until nicely browned on each side (approximately 8-10 minutes per side).
They may also be pan fried for 2-3 minutes per side then placed in a 400 degree oven for 10-15 minutes until golden brown and firm.
Or they may be placed directly into a 400 degree oven on a baking sheet either lined with parchment paper or directly on baking sheet that has been drizzled with oil (to prevent sticking and add flavor) for 20-30 minutes.
Millet & Mustard Greens with a pinch of saffron, 1 tbsp chopped parsley, 4 chopped large basil leaves. Top with Tahini, Parsley, Yogurt Sauce (see below). I baked these on parchment.
Quinoa & Kale with 2 tsp chopped fresh oregano, 1 Tbsp chopped fresh dill. Pan fry these for nice crunchy quinoa! Top with crumbled feta and sliced olives.
Couscous & Swiss Chard with 1 Tbsp balsamic vinegar use the flax substitution if desired (I did on this version for the demo). Top with goat cheese and a drizzle of balsamic vinegar. I also baked these on parchment.
Beet and Carrot Burgers
Adapted From Farmer John’s Cookbook
These are my absolute favorite veggie burgers….on a toasted bun with pickled radish & kohlrabi, lettuce, mayo, a slice of fresh tomato and mustard. Sooo good!
1 cup coarse chopped walnuts
1/2 cup sunflower seeds
2 cups grated beets (1 bunch)
2 cups grated carrots (1 bunch)
2 green onions, chopped green and white part (or 1/2 cup minced onion)
1 cup cooked brown rice
1 cup shredded cheese (I have used cheddar, gruyere, swiss, and mozzarella, whatever you have on hand)
1/4 cup vege oil
1/2 cup chopped parsley
3-4 Tbsp flour
2 tsp soy sauce, or Tamari Sauce or skip and add 3/4 tsp salt
1-2 cloves garlic, chopped
1- 1 1/2 cups breadcrumbs
Mix all ingredients together in large bowl. Add enough breadcrumbs so you can shape into patties. Makes about 9-10 ‘quarter pounder’ sized burgers. Either place parchment paper on a baking sheet or drizzle with a thin layer of olive oil to coat bottom of pan. I scoop some into my hand and shape into a ball then flatten on the baking sheet.
Bake in 350 degree oven for 1 hour to 1 1/2 hours until cooked through and crispy on the outside. YUM!
Baked Cauliflower Burgers
adapted from Veggie Burgers Every Which Way
1 large head cauliflower, florets only, cut into small pieces
1/2 cup parsley
3 tbsp mustard (whole grain, Dijon, honey mustard or a combination)
2-3 tbsp flour
juice of 1 lemon
salt, pepper to taste
2-3 cups bread crumbs
1/2 cup freshly grated Parmesan cheese
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Steam cauliflower 8-10 minutes over 1 inch simmering water (or boil) until tender when pierced with fork. Cool to touch. May be done a few days ahead of time.
In a food processor add the parsley, pulse a few times to chop. Add cauliflower, mustard, eggs, lemon juice, salt and pepper. Turn on food processor until smooth. Transfer to a large bowl. Fold in flour. Fold in 1 1/2 to 2 cups breadcrumbs as needed to form patties.
Combine remaining breadcrumbs and Parmesan cheese with salt and pepper. Dredge the patties in the breadcrumb mixture and place on parchment lined baking sheet. Bake 30-45 minutes until golden brown and cooked through.
Curried Eggplant and Tomato Burgers
also adapted from the cookbook Veggie Burgers Every Which Way
1 Eggplant (about 12 oz-14 oz)
1 1/2 cup cherry tomatoes
1 baking potato
1 1/2 cup cooked brown rice
1/2 cup chopped red onion
3 garlic cloves, minced
2 Tbsp chopped cilantro
1 tsp curry powder
1 tsp garam masala
2-3 Tbsp flour
olive oil for pan frying
Salt, Pepper to taste
Preheat oven to 450 degrees. Prick eggplant all over with a fork. Prick baking potato with a fork. Place the tomatoes, eggplant, and baking potato on a baking sheet in the oven. After 10 minutes flip the eggplant. After 20 minutes the tomatoes should be wrinkly and beginning to pop open, remove them from the oven and rotate the eggplant again. Roast eggplant an addition 30-40 minutes until flattened out and soft, rotating occasionally. Remove potato from the oven when it is cooked through and soft when pricked with a fork. Peel skin of potato and mash it. This can be done 2-3 days in advance. Store eggplant and tomatoes in saran wrap until ready to use.
Reduce oven temp to 375.
Peel and chop roasted eggplant. Chop the tomatoes. In a bowl combine all the remaining ingredients, using more flour as needed to form patties. This is a very sticky, soft, loose mixture, but you should be able to form a patty by hand.
Heat oil in fry pan over medium high heat. Add patties to the pan and cook until browned on each side about 8-10 minutes total. Transfer to a baking sheet and place in the oven for 15-20 minutes until cooked through.
All of the veggie burgers may be cooked, cooled, and frozen. To reheat veggie burgers from frozen, place frozen patties on a baking sheet in a 300 degree oven for 20-30 minutes or until warmed through.
If you cook the veggie burgers a few days in advance, refrigerate and place in a 300 degree oven for 15 minutes or until warmed through. They may also be pan fried (in bacon fat, oil, or butter) until crispy and warmed through.
Because every delicious veggie burger deserves an amazing pickled veg…
The no cook super simple Pickled Red Onions
2/3 cup vinegar
1 cup water
1 1/2 Tbsp kosher salt
2 Tbsp sugar
1 medium sized red onion, sliced into thin rings
In a bowl combine all ingredients except the onion. Whisk until the sugar and salt are completely dissolved. Add onions. Make sure onions are fully submerged. These are best made at least 24 hours in advance. Store in fridge. Will last a couple of weeks.
Note: this is not a canning recipe.
Adapted from Joy of Pickling
1/2 lb kohlrabi, peeled and cut into julienne strips, or shredded with a box grater
1/2 tsp salt
1/2 cup rice vinegar
1/2 cup water
1 large garlic clove, course chop
A few small strips of lemon zest
1/2 tsp sugar
a few black peppercorns
1 thin slice ginger, optional
pinch of hot pepper flakes or dried hot pepper if desired
Toss kohlrabi with salt in a bowl. Let stand 40 minutes. Drain kohlrabi and pack into a pint sized jar. Bring remaining ingredients to a boil in a sauce pan. Pour over kohlrabi. Cover and let cool to room temp. Store in fridge. Best to make these at least 24 hours in advance. Will keep 2-3 weeks if stored properly.
Note: this is not a canning recipe.
Also sampled at the demo: Pickled Radish and Pickled Scapes
Thanks to Tom, Katie and the fabulous farm crew for providing us with all the beautiful flavorful veggies each week to make all this amazing food.