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21
Quinoa Kale Veggie Burgers
8 Servings
INGREDIENTS
3 tablespoons coconut or olive oil + more for cooking
4 kale leaves, chopped
2 garlic cloves, chopped
1 large yellow onion, chopped
1 package (8 ounces) white mushrooms, chopped
2 cups quinoa, cooked
1/2 cup diced tomato
2 tablespoons soy sauce
1/2 cup black olives, chopped
Kosher salt and fresh pepper to taste
1/3 cup vital wheat gluten
Buns and desired toppings for serving
METHOD
1.
Preheat oven to 400°F and apply nonstick cooking spray to a large sheet
pan.
2.
Scatter all ingredients, except vital wheat gluten, buns and toppings, on
the sheet pan.
3.
Bake for 15 minutes, then stir and bake for an additional 15 minutes (this
step is important as it drives off much of the excess moisture in the
vegetables making for a better texture in the burger. If you rush this step
they will be mushy). Try to keep most of the kale leaves covered with
other vegetables to prevent over browning.
4.
Transfer cooked mixture to a large mixing bowl.
5.
Attach the Beater to the Twist & Mix and set in the Hand Mixer Position.
6.
Add the vital wheat gluten to the bowl and mix on LOW for 2 minutes.
7.
Shape mixture into 8 burgers patties then brush both sides of each patty
with additional oil.
8.
Preheat a large skillet or grill to medium-high heat.
9.
Cook on each side for 3-4 minutes or until crusty and well browned.
10.
Serve as desired with buns and toppings.
Tip:
Cooked burgers freeze well for up to 3 months.
Pineapple Upside Down Cake
Makes 1 cake
INGREDIENTS
For the Pan:
3 tablespoons unsalted butter, softened
4 tablespoons light brown sugar, packed
1 can pineapple slices
Maraschino cherries, no stems, as needed for center of pineapples
For the Batter:
2/3 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
2/3 cup pineapple juice
2 teaspoons vanilla extract
2 teaspoons baking powder
1 1/3 cups unbleached all purpose flour
METHOD
1.
Preheat oven to 350°F.
2.
Grease the bottom and sides of an 8-inch cake pan with 3 tablespoons of
butter then sprinkle brown sugar across the pan; twirl pan until the butter
is evenly coated with sugar.
3.
Press the pineapple slices evenly across the bottom and sides of the pan
into the butter.
4.
Press a cherry into the center of each pineapple slice.
5.
In a bowl, combine all batter ingredients using Beater attachment in the
Hand Mixer Position on LOW.
6.
Pour the batter into the pineapple-lined pan then smooth out the top
using a rubber spatula.
7.
Bake for 25-30 minutes; test for doneness using a toothpick.
8.
Let cool for 10 minutes then loosen the edge with a table knife and invert
the cake onto a plate.
