In preparation for the upcoming school year (yikes!), I've been making and freezing all sorts of veggie burgers like a madman! You'll see more of those in an upcoming post, but I just had to blog about the black bean burger recipe in Vcon! It's unlike any other bean burger I've ever had, most likely due to the chewy texture from the addition of vital wheat gluten. The spices are very good, though I would probably add more heat and cumin next time just to balance it all out and nothing tops these burgers better than some crisp lettuce, sliced tomatoes and onion, and a big ol' dollop of guacamole! As you can see in the picture above, I served this along side some Raw Collard Greens, a recipe I got from a raw foods (un)cooking demo I went to last month. I'll post about that and the recipes we were given some other time once I've made a few more myself, but these collard greens are great! The shredded collard greens and kale are massaged with some salt so they wilt a little bit and it makes them taste fresh and delicious without being bitter.
One awesome breakfast I enjoyed this week was the Polenta Pancakes from ED&BV. I realized that I had a few tubs of prepared polenta I bought from Trader Joe's that needed to be up because I felt bad that they were just sitting there all alone in my cupboard, so I remembered this recipe and decided to try it. Yum, yum, yum! This breakfast will be a regular of mine because it's so easy to prepare and so so so good! The cinnamon sugar coating on the sliced polenta caramelizes when they are cooked on the griddle, so no syrup is needed for this treat (and trust me, I'm a strong believer that pancakes must be topped with some sort of syrup- always). Instead of Dreena's suggestion of making banana "sandwiches" with these pancakes, I just served some sliced banana sprinkled with cinnamon on top and it was perfect! I can also imagine that these would be delicious topped with a blueberry syrup.......I'll just have to try it and see.
NYC Vegan Cookbook
1 day ago