Happy Healthy Long Life

My New Favorite Old-Fashioned Burger with Special Sauce - "Enlightened" From Chloe's Kitchen - The Perfect Plant-Based "Meat" Base for No-Meatballs, Tacos, or No-Meat Loaf

 

"Enlightened" Chef Chloe's Drive-Thru Burgers & Special Sauce

 

 

 

 Eight in a Batch--You'll Definitely Want More!  Just Double the Batch & Save Kitchen Clean-Up Time!

 

 

My Rule:  If you make a recipe four times in less than a month, you know you have a winner on your hands.

People:  This one's a winner.

Goodbye Boca Burgers, Match Meat, & Bean Burgers posing as Old-Fashioned Drive-Thru Burgers.  This "enlightened" recipe rocks and all the meat-like ingredients are high-powered players: Lentils, low-fat tempeh, & walnuts for crisping/browning.

I totally owe this recipe to the genius of Chef Chloe.  I've adapted it from Chloe Coscarelli's cookbook: "Chloe's Kitchen".

I call it "The Enlightened" Best Burger & Sauce, ever!!  The texture, the taste, the nutrition--is simply amazing.  And, these burgers do not fall apart--like other burger-posers.

Turns out--it makes sense to just double this recipe--and save yourself the kitchen clean-up X two.

By doubling the recipe you end up with 2 pounds, 13 ounces of "plant-based delicious "raw meat".  Enough to make 16 burgers, or turn some of it into Italian meatballs, by adding oregano, basil, fennel seed, parsley & red chili pepper--or maybe use some of it for a "no-meat" loaf.   

The "raw meat" can be kept refrigerated for 3 to 4 days.  If you freeze it "raw",  it will keep for one month. Cooked burgers should keep in the FREEZER for two months, maybe more--if they last that long.

Did I mention that it's actually delicious eaten raw?  It's all pre-cooked, so it's not really raw.  Jazz it up with some Dijon mustard, maybe some sauteed mushrooms, and spices, and Voila!  It's chopped liver.

Your choice.

The burger is fantastic on a sprouted whole grain bun topped with Chloe's special sauce, sliced tomato, & pickles or just crumbled on top of a hefty salad & topped with Chloe's special sauce, or my Creamy Chipotle Topping. 

Heck, you could crumble it into a burrito with all the fixings.  Delicious!

Very versatile.

 

 A Burger & Special Sauce in the Making

It's Much Easier Than It Looks

 

 

 

 Two Slabs of Low-Fat Soy Boy Tempeh Cut Into Quarters

 

Steam the Tempeh for Twenty Minutes - Removes All Hints of Bitterness 

 

 Toast the Walnuts for Ten to Twelve Minutes in a 350 Degree Oven

 Saute Onions & Garlic Without Any Liquid in a Covered Pan - Stirring Occasionally

 Softened Onions & Garlic - No Oil, No PAM, No Liquid

 Pulse Processed Steamed Tempeh 

Pulse Process TJ's French Lentils (homemade or canned are fine) & Add to the Tempeh

 

 Pulse Process the Toasted Walnuts to Very Fine--Not Into Flour

 

 Mix Oat Flour & Spices Into the Softened Onions & Garlic

 

 Pulse Process the Seasoned & Floured Onions & Garlic

 

 Mix Well - Tempeh, Lentils, Walnuts, & Onion Mixture!  Hands Work Best - 2 lbs. 13 oz. - 5 1/2 Cups of "Homemade Plant-Meat" 

 

Raw: A Double-Batch Makes 16 Delicious Burgers -  1/3 Cup of Meat Per Burger

 

Out of the Oven in Twenty-Two Minutes - Beautifully Browned, Firm & Delicious

No-Fat Creamy Special Sauce with Sweet Pickle Relish & Fresh Dill

 

 The Special Sauce - Can Double as Thousand Island Dressing, Too.

 

The 100% No-Oil Plant-Based Drive-Thru Burger - Better Than the Real Thing

 

Crumble It on a Salad & Top with the Special Sauce or Creamy Chipotle Dressing

 

 

"Enlightened" Old-Fashioned Drive-Thru Burger & Special Sauce

 

For the recipe on one page, click here.

Burger Ingredients:

This is a DOUBLE recipe--makes 16 burgers, 2 pounds 13 ounces of veggie "meat".

If you want to only make 8 burgers, just halve the amount.

Equipment needed:  a food processor, 11 cup or more capacity; a blender; parchment paper

 

• 2 8-ounce package of low-fat tempeh, Soy Boy.   (This is available at Whole Foods, TJ's or other health food stores.)   Note: You can use regular tempeh if you can't find Soy Boy Low-Fat--the fat content is just much higher.

• 1 very large sweet onion, chopped

• 2 or more garlic cloves, chopped (your choice as to quantity)

• 3 cups of already cooked lentils or 1 package of TJ's Steamed French Lentils (17.6 ounces), French or brown are preferred.  (I used, & recommend, Trader Joe's aka Melissa's Steamed French Lentils, available in the refrigerated section.  It has a long shelf life, so you can stock up!)

• 1 cup of walnuts, toasted  (350 degree oven for 10-12 minutes.  Watch carefully!  Note: Chloe uses twice the amount of walnuts)

• 1 cup of oat flour  (easily made with rolled oats blended in a Vitamix, but packaged oat flour is just fine)  Note: any flour can be substituted.

• 2 teaspoon dried basil

• 1 teaspoon sea salt, optional

• 2 teaspoon freshly ground black pepper

 

Preparation:

Note:  Because this recipe is doubled, I found it works best to "pulse" process each ingredient separately, rather than process them all together.  The results would be too uneven--& would result in overprocessing.

After you process each ingredient, "dump"  them in a large bowl & mix well with your hands--a lot easier than with a spoon!

1.  Preheat the oven to 350 degrees & toast the walnuts on a parchment paper-lined jelly roll pan for 10-12 minutes.  Watch these carefully--they quickly go from "just right" to burnt!

2.  Fill a large pot with enough water to reach the bottom of a steamer basket and get the pot boiling!

3.  Cut both tempeh slabs into quarters & lay them into the steamer basket once it has started to boil.  Cover the pot, lower the heat to a low boil/simmer & steam for 20 minutes.

4.  While the tempeh steams, begin to saute the onions in a very large preheated pan.  To do this, cover the pan, lower the heat to medium/low, & allow the onions to sweat & cook in their natural juices.

Uncover the lid every few minutes to check on the onions, stir them around.  Add a couple of tablespoons of vegetable broth or water if they start to dry out or stick--to deglaze the pan.  Once the onions are soft, add the garlic & saute for a few more minutes.  Let the pan sit with the heat off while you process all the other ingredients.

5.  Preheat the oven to 450 degrees & line a large jelly roll pan with parchment paper--trimming any edges that hang over the edge.  This prevents scorching.

6.  Now begin the pulse processing of the ingredients.  First pulse process the steamed tempeh until just short of paste--leaving a little texture.  Spatula out the contents into a large bowl.

7.  Next pulse process the lentils (3 cups or the entire package of TJ's steamed lentils).  Also, just short of paste.  Spatula out the lentils into the big bowl.

9.  Now pulse process the toasted walnuts into fine pieces--not "ground into flour"!  Spatula out into the big bowl.

10.  Add 1 cup of oat flour, the basil, the pepper, & the salt to the onion-garlic mixture sitting in the saute pan.   Combine until well-mixed.

11.  Now pulse process the onion mixture into fine pieces--not "mush".  Spatula out into the big bowl.

12.  Mix the processeed tempeh, lentils, walnuts & onion mixture a few times with a spoon to get things started.  Using your hands, mix well until completely combined.

13.  You will now have 5 1/2 cups (2 lbs. 13 oz) of "plant-based"  burger "meat".

14.   Use a 1/3 cup measure to scoop out enough "burgers" to make 16 thin burgers.   If you want larger burgers, go for it.  If you want to freeze some of the mixture for later use--go for it.   You could also use it for meatballs (go Italian with the addition of oregano, red pepper flakes, parsely & fennel seed), or add more seasoning, like Dijon mustard & sauteed mushrooms & serve it as "chopped liver." Or use as a base for meatloaf.

 

15.  Bake the burgers in two batches:  8 to a pan.  Bake at 450 degrees on the middle oven rack for 10 minutes.  Flip, and bake for 10 minutes more.  If they need a little more baking--add 2 or 3 more minutes. They should be nicely browned.

 

Special Sauce Ingredients:

Enough for 8 burgers.  This recipe is not doubled.

•  2/3 cup of Mori-Nu low-fat firm tofu

• 1-2 garlic cloves, coarsely chopped

• 1 tablespoon Dijon or yellow mustard

• 3 tablespoons of ketchup (low-sodium, low-sugar, if possible)

• 2 tablespoons of sweet pickle relish  (reserve to mix in AFTER the "wet ingredients" are blended!)

• 1 tablespoon of fresh dill, chopped  (reserve to mix in AFTER the "wet ingredients" are blended!)

 

Preparation:

1.  Combine tofu, garlic cloves, mustard, & ketchup in a blender & process until smooth.

2.  Add the pickle relish after the ingredients are blended. Mix to combine.

Note:  This could easily substitute for a Thousand Island Dressing.   Crumble a burger on top of a salad, & dress with the "Special Sauce".   A Drive-Thru Burger Salad!

 

Nutritional Facts Based for 1 Burger = 1/3 cup of "Meat"  (Recipe Makes 16 Burgers)

Nutritional Facts for the Works:  Drive-Thru Burger, Sprouted Alvarado Street Bun, Tomato, & Special Sauce

 

I sincerely hope you & your family enjoy these as much as the Lab Rat & I do.  It's great have a "storehouse" of delicious burgers in the fridge or freezer that you know are super healthy.

Don't get put off by the process.  It's easier than it looks & you end up with 16 burgers.

Let me know how they turn out for you.

 

  

The El Burger with Creamy Chipotle Topping is Finally Ready for Prime Time! It's a Sandwich, It's a Salad, No It's My SIL'S Super El Burger

 

The El Burger as a Burger

 

 

If you received this via email, click here  to get to the web version, with all the photos & links. 

 

I've been talking about my sister-in-law's El Burger recipe for months now.  It wasn't quite ready for prime time until I could make it myself at least four times--and tweak it a bit.

Let me tell you--I love having a supply of these in the fridge.  No need to freeze them--because they don't last that long.  You'll just gobble them up for dinner & lunch.

They're absolutely delicious on a multi-grain sprouted bun with lettuce, sliced tomato, pickles, maybe a schmear of avocado--and topped with a tablespoon of creamy chiptle dressing.  IMHO!  

As a salad topping---OMG!  Delicious.  Here's what I do.  But, you can come up with your own salad combos.

 

Wash a mess of greens.  Add red & yellow pepper rings, halved cherry tomatoes, chunks of oven-roasted Cajun red-skinned potatoes, TJ's roasted corn, & even some black beans for a protein booster.  

Use the chipotle topping as the salad dressing & prepare yourself for best salad--ever!  IMHO

Tote the dressing in a separate tiny plastic container if you bring this salad to work.  Keep the greens & veggies in a separate container.  Same for the burger & potatoes.  Assemble when you're ready for lunch.  Nothing will get soggy.

 

If this doesn't fill you up--I don't know what would!

Goodness, I certainly hope I'm not "over-selling" this one.  I wouldn't want to disappoint anyone...

 

 

 

The El Burger as a Salad #1

 

The El Burger as a Salad #2

 

My Sister-in-Law:  Creator of the Famous El Burger

 

My SIL is an amazing cook.  Same goes for my sister.  They're both always trying out new recipes & sharing their successes with me.  Thank you, ladies.

But, there's a little back story that goes along with SIL.  She went plant-based over a year ago (August 2011 to be exact) to lower her cholesterol & avoid statins--and then got the side benefit of a painless nice-sized weight loss.   If you missed her story last year, you can read it here.   Don't miss it!   She's going to kill for this, I just know it.   Sorry, favorite SIL. You've inspired many!

 

A Pictorial Guide to the Making of the El Burger 

 

Pulse Processed Garbanzo Beans & Cilantro (Parsley for Cilantro-Haters)

 

Chopped Canned Tomatoes with Green Chilis Draining in the Colander

 

Everything Mixed Up & Ready to Make into Patties & Brown in the Oven

 

Ten El Burgers Nicely Baked & Browned in the Oven - Ready for Buns or Salads

 

Nutritonal Info for the El-Burger Based on Making Nine Burgers from the Recipe

 

My Sister-in-Law's Famous El-Burger Recipe

 

 

 

For a copy of the reicpe on one page, click here.

 

Makes 8-10 burgers

This is a bit of a "pitchkey-patchkey", as my mom would say, but worth the effort.  Prepare for some calorie-burning dish washing after this one.  Perfect time to enjoy the NPR, podcasts or your favorite music.

The recipe makes a lot & these crisp burgers are wonderful crumbled on top of a big salad or stuffed into a bun along with lettuce, tomato, maybe some avocado--and topped with creamy chipotle dressing--recipe follows.  The dressing absolutely turns these into something heavenly.

Ingredients:

• 2 cups of canned or fresh chickpeas (garbanzos) rinsed & drained (this is about 1 & 1/3 cans)
• 1 14.5 ounce can of diced tomatoes with green chilis  (drained)  Note:  you can add 3 ounces of chopped green chilis is you can't find them mixed together.  I prefer Muir Glen's Fired-Roasted Diced Tomatoes with Green Chilis  (at Whole Foods)
• 1/2 cup chopped sweet onion  (this can be rough chopped, & cut-up smaller in the food processor--chopped to small dice if you don't have a processor)
• 1 cup grated carrots (I used the food processor to grate 1 huge carrot)
• 1 cup of cilantro or parsley  (will be chopped up in the food processor--hand chop fine if you don't have a processor)
• 1 1/2 cups old-fashioned rolled oats (not quick or instant) Use a high power blender to turn into flour--or process in your food processor.  Use oat flour in a pinch--haven't tried it myself.
• 1/2 cup spelt flour (can use any, but spelt flour crisps up the burgers)
• 1 tablespoon of Penzey's freeze-dried shallots or fresh---TOTALLY optional (I just have them around)
• 3/4 teaspoon chipotle powder, or to taste
• 3/4 teaspoon Penzey's salt-free Arizona Dreaming seasoning--see ingredients  here to approximate if you don't have this
• 1/4 teaspoon cayenne, optional
• 1/2 teaspoon salt, optional

 

Directions:

1.  Preheat oven to 450 degrees & line a baking sheet with parchment paper--carefully trimming to fit the pan.  This prevents undo browning of the paper

2.  Hand grate or use your food processor grater to grate the equivalent of one cup's worth of carrots.  One giant carrot worked for me.   Place in a big bowl.

3.  Use your food processor or high-speed blender to coarsely or finely grind up the oatmeal.  Add the the bowl with the carrots.  Mix well.

4.  Pulse process (with your food processor) the garbanzo/chickpeas along with parsley/cilantro & onion. If you don't have a processor--chop up well.

5.  Add the drained chopped tomatoes with chilis to the processor & all the spices (chipotle powder, Arizona Dreaming, cayenne, & salt) & pulse process to combine well with garbanzo/onion/cilantro or parsely mixture.  You still want this in small pieces--not mush.

6.  Add the garbanzo/chickpea tomato, onion, parsley/cilantro mixture to the big bowl.

7.  Add the spelt flour & mix everything up well.

8.  Form into 8-10 patties, placing them on the parchment covered baking sheet.

9.  Bake for 15 minutes, flip the burgers, & continue baking for 15 more minutes.

10.  The 30 minute of total baking time produced a crisp brown burger--but, check on them, & cook only to your desired "doneness".  You may like a moister, softer burger than I do.  And ovens vary.

 

Hope you enjoy them as much as I do!

 

The Healthy Librarian's "Knock Your Socks Off" Creamy Chipotle Topping - Two Ways - Creamy Cashew or Creamy "Nut-Free" Chia

 

To get to the post where this one originates, click here.

We set up a fabulous taco bar one night during our family beach vacation in July.

Son #1 put me in charge of whipping up a creamy chipotle dressing.  I followed his directions & used his made-up-in-his-head-off-the-cuff recipe.  He makes this a lot in his own home.

Trust me, this topping can make a mediocre dish into a spectacular one.

Use it as a topping for tacos, enchiladas, burgers, or salads.

I brought it into work for a taste test, & everyone went wild over it.  More like, swooned.  Wanted the recipe.  It's so yummy.

Here's Son #1's very simple recipe:

 

Creamy Chipotle Cashew Topping

Serves 8 - 2 tablespoon servings

Ingredients:

• 1/2 cup of raw cashews soaked in 1/2 cup of water for at least an hour.  Longer is fine.
• 3-4 tablespoons of freshly squeezed lime juice  (lemon juice works just fine, too!)
• 2 coarsely chopped garlic cloves, less to taste
• 1/2 (preferred) to 1 SINGLE chipotle pepper in adobo sauce.  Sizes vary on these peppers, so go slowly--you can always add more  (these come in about 8-10 in a can)
• a few grains of coarse sea salt to taste

Preparation:

1.  Soak the raw cashews for at least one hour in 1/2 cup of water

2.  Into a power blender (VitaMix works best) add the cashews AND the soaking water, the garlic, the lime or lemon juice, & the chipotle.

3.  Blend well until the cashews are a creamy, silky consistency.  Check for taste.  Add more chipotle, if needed.

4.  Add a few grains of salt to taste.

 

Creamy Chipotle Chia (no-nut) Topping

 

OK.  I know a lot of you don't eat nuts, especially not cashews.

I figured I could come up with a close substitute for the cashew dressing with soymilk & chia.

It's quite good, and very close to the taste of the cashew topping.  But, I've got to be honest.

If I had to pick, the cashew dressing would take the gold medal in this contest.

BTW, the secret ingredient to the chia topping is a teaspoon of agave.  Turns out, cashews have a natural sweetness that is missing in the chia version.  Agave came to the rescue.

 

Serves 8 - 2 tablespoon servings

Ingredients:

• 1/2 cup of Eden Extra Plain Soymilk (richer than other non-dairy milks)
• 3  tablespoons of freshly squeezed lime juice (lemon juice works just fine, too!)
• 2 coarsely chopped garlic cloves, less to taste
• 1/2 (preferred) to 1 SINGLE chipotle pepper in adobo sauce.  Sizes vary on these peppers, so go slowly--you can always add more  (these come in about 8-10 in a can)
• 3 tablespoons of white chia (I like the Salba brand)
• 1 teaspoon of agave (more to taste, if needed)
• a few grains of coarse sea salt

Preparation:

1.  Add all the ingredients into a power blender (I use a VitaMix), adding the chia seed just before you're ready to turn the blender on.

2.  Blend well, until the consistency is smooth & silky.

3.  Taste, & add extra chipotle, salt, or agave to your own taste.