The Seaweed’s Always Greener

For some strange reason, I began craving seafood when I became vegan, although I wasn’t really big on seafood in the first place.  (NO. It’s not because I’m vitamin and mineral deficient.)  I found seaweed quells my craving.  Down by the shore in Joisey, and I’m sure in a lot of other seaside places, “surf tacos” (fish tacos) are ubiquitous.  This is what I imagine a surf taco would taste like, without all that fish!  I know the ingredients are pretty non-seasonal, but the half-off damaged produce bin was bumpin’ at the co-op!

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Seaweed Sliders with Mango Lime Salsa:

(Makes about 10 sliders)

  • 1 12 oz package of tempeh
  • 1/2 cup of sunflower seeds, roasted
  • 1/2 cup of pistachio, finely chopped & roasted
  • 1/4 cup dulse
  • 2 Tbsp berbere (make your own here if you can’t find it, but use berbere peppers if possible)
  • 2 tsp celery salt
  • 2 Tbsp white miso
  • 1/2 cup water
  • 1/4 cup flax meal
  • 1 Tbsp tamarind paste

1)  In a bowl, finely crumble the tempeh into small pieces (I used a potato masher).  Add water and flaxmeal until a wet mixture, that looks like something you could form burgers with, forms.

2)  Add remaining ingredients and mix very well (You don’t want any pockets of decidedly tangy or salty ingredients to remain!).

3)  Form into patties using a 1/4 cup of mixture in each patty.

4)  Place patties on a greased baking sheet.  Bake for about 20 minutes, (flipping the sliders halfway through) in a 350 deg F oven, until each side is lightly browned.

Mango Salsa:

1 ataulfo mango, peeled and cut into 1/4 inch cubes

2 small Roma tomatoes, cut into 1/4 inch cubes

2 green onions, finely chopped

2-3 Tbsp finely chopped onion

1 jalapeño, finely chopped

Juice of one lime

1/2 tsp salt, or to taste

Cilantro (optional), to taste

1) Chop all ingredients and combine in a small bowl.  Easy, breezy!

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Eat Curry, Be Happy.

When it’s 7 degrees like it was here in Montana today, I want something spicy to warm me up.  The answer to my craving for such things was a warm sweet potato spinach curry burger with a little dollop of chili garlic mayo (Vegenaise, of course) and some more fresh spinach, with a squeeze of fresh lime juice, all atop a crispy homemade corn tortilla.  That did the trick.  These curry burgers are laced with the warm flavors of smoked paprika, curry, and fresh ginger, and have a slight sweetness from the sweet potatoes, and a little tangy from the sun dried tomatoes.  Not only will these curry burgers warm you up on a chilly winter day, they also give your body a health dose of protein from lentils, quinoa, and brown rice flour, not to mention a slew of other vitamins and minerals.  Mmm.  P.S. You might want to cut this recipe in half, as it will make about 30 burgers!

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Sweet Potato Spinach Curry Burgers

Ingredients:

2 cups lentils

1/2 cup quinoa

1 medium sweet potato, cut into 1/4″ cubes

3/4 cup chopped onion

3/4 cup chopped mushrooms

3/4 cup chopped sun-dried tomatoes

2 cups fresh spinach

1 cup unsweetened dried coconut

1/2 cup unsalted vegetable broth

1 cup flour (I used brown rice flour)

1 bunch of green onions

1 1/2″ piece of fresh ginger, grated

2 cloves of garlic, minced

1 Tbsp smoked paprika

2 Tbsp curry powder

1 1/2 tsp ground black pepper

1 tsp salt, or to taste

Directions:

1)  Cook lentils and quinoa.  Transfer to very large bowl or pot and set aside.

2)  In a large skillet, add a bit of oil, and cook sweet potato until little browned and slightly soft.  Transfer to bowl of lentil and quinoa mixture.

3)  Add onions, mushrooms, and sundried tomatoes to skillet and cook over low-medium heat until onions are transparent.  Add to bowl of lentil mixture.

4)  Chop the two cups of spinach.  Add to bowl of lentil mixture.

5)  Add the remaining ingredients to lentil mixture, making sure to add the flour gradually as to avoid lumps.

6)  When all ingredients are well combined, form patties from 1/4 cup scoops of burger mix

7)  Add patties to a well-oiled skillet and cook until browned on both sides.

8)  Enjoy!

Who’s Got the Herb[ed Lentil Patties]?

What to do now that Thanksgiving has left, and you’re left with the leftovers:

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A fraction of the Thanksgiving table at my very Montana Thanksgiving celebration with friends

If you’re like me, and have twelve pounds of mashed potatoes, a few pints of gravy, one entire pie, and half of a squash all left over from Thanksgiving, and on top of that, live by yourself, you are probably wondering what on Earth to do with all of this food.  I am trying to come up with solutions.  I actually made the following recipe for Thanksgiving, but because this dish was next to the turkey and people thought they were some weird cookies, I pretty much went home with all of these patties.  They are delectable with a ladleful of gravy and will quickly deplete your gravy supplies.  If you do decide to make them, I would advise adding some extra water or unsalted broth as they were a bit dry, probably because they slowly baked in the oven.  Better yet, if you’re feeling particularly unabashed about additional calorie consumption this holiday season that is bound to happen (you’ll be better about this come January 1st, right?  Probably not…Right!), I would FRY these patties.   I often forget how much I like lentils.   They take a lot less time to prepare than their other leguminous brethren (no soaking, and about 30 minutes to cook!) and they’re flavorful and versatile to boot.  Did I mention this recipe is gluten-free?  It can also be made with wheat flour, if you are not concerned about gluten.  Top these with some gravy and serve them with some mashed potatoes (if they are not nauseating to you by now), some slow-cooked collard greens, and you’ve got a comfort meal for a cozy night in.  Alternatively, top these suckers with some homemade sauerkraut, a spicy smokey tabasco mayonnaise, all in a crusty sourdough bread, and you’ve got yourself a nice sandwich for lunch.

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Herbed Lentil Patties:

Ingredients:

2 c. lentils

4 cups of water (or unsalted broth)

2 Tbsp flax meal + 6 Tbsp water (let sit for a few minutes)

3/4 cup all-purpose gluten-free or wheat flour

1 Tbsp rosemary

1 tsp celery salt

1/2 cup finely chopped mushrooms

1/2 cup finely chopped onion

1 tsp smoked salt

1 tsp ground pepper

1 tsp tarragon

1 cup water (added 1/4 cup at time until mixture is slightly wet – add more than 1 cup if necessary)

Directions:

1)  Cook lentils until tender, about 30 minutes.

2)  Remove lentils from heat and transfer to a larger bowl.  Mash lentils with ricer.

3) Add remaining ingredients until well combined, and add water 1/4 cup at a time, mixing, until mixture is slightly damp.

4)  Form into patties by the 1/4 cupful.

5)  Fry in 1/2 – 1″ of hot oil until lightly browned, or bake at 400 degrees F for 30 minutes (Flip patties at 15 minutes)

6)  ENJOY.