BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Market Fresh

Saturday mornings are the highlight of every week, bearing the promise of exciting adventures around this fine city, without arduous classes encumbering an already overloaded schedule. No matter where the day takes me, each new exploit always begins in the same place: The Ferry Building farmers market, arguably the most renowned year-round source for fresh produce in San Francisco proper, drawing locals and tourists alike. It would be easy to make a full meal of the generous samples, ranging from buttery avocados to sweet dark cherries, but there’s so much more than just fruits and vegetables on offer. Time your visit correctly and you’ll cross paths with some inspiring bay area chefs, freely divulging secret recipes thanks to CUESA‘s Market to Table program.

Featuring the season’s best and freshest offerings, it’s always a treat to see what the innovative food luminaries in the area bring to the plate, and even better when you can get a free taste. The Plant Cafe is a common stop on my market trips, since their Embarcadero outpost is a mere two piers away, so I was especially thrilled when reigning chef Sascha Weiss appeared on the demo schedule.

Presenting chickpea panisse in a whole new light, Mr. Weiss has elevated the concept from french fry-alternative to an elegant plated hors d’oeuvre. Piled high with tender asparagus and mushrooms singing with umami flavor, the whole composition is a shining example of why eating fresh and seasonal is always best. That said, if you make just one part of this dish, it must be the pistachio-pea purée. Somewhere between a pesto and a sauce, the richness of the nuts boosts the sweetness of the tender peas to create a creamy, sublime experience. Rather than reaching for the standard hummus, I think I’ll just call this a dip next time a snack craving hits.

Chickpea Panisse with Pistachio-Pea Purée, Asparagus, and Maitake Mushrooms
Adapted from Chef Sascha Weiss of The Plant Café Organic

Chickpea Panisse:
4 Cups Water
3/4 Teaspoon Salt
1 Tablespoon Olive Oil
2 1/4 Cups Garbanzo Bean Flour
1 Tablespoon Lemon Juice
1 Tablespoon Lemon Zest
1 Teaspoon Whole Cumin Seed, Toasted and Ground
Salt and Pepper, to Taste
Neutral Vegetable Oil, for Frying

Mushrooms:
8 Ounces Maitake Mushrooms, Cleaned and Halved Through the Stems
2 Tablespoons Olive Oil

Asparagus:
16 Stalks Asparagus, Trimmed and Bottom 1/3 of Stalks Peeled
1 Tablespoon Olive Oil
Salt and Pepper, to Taste

Pistachio-Pea Purée:
2 Cups Sliced Leeks (Washed, Cut 1/4-Inch Thick)
1/2 Cup Olive Oil
1 Tablespoon Minced Garlic
1/2 Cup Shelled Pistachios
1/2 Cup Shelled English Peas, Blanched
2 Teaspoons Lemon Juice
1 Teaspoon Lemon Zest
1 Teaspoon Red Pepper Flakes

Garnish:
1 Cup Arugula, Pea Tendrils, or Other Tender Greens
1 Radish, Sliced Very Thin
2 Teaspoons Olive Oil
Salt and Pepper, to Taste
1/4 Cup Vegan “Goat Cheese” (Optional)

For the panisse: Bring the water, salt, and olive oil to a simmer in a medium saucepan. Add the garbanzo flour, whisking so it doesn’t form lumps. Ass the lemon juice, lemon zest, cumin, and pepper. Cook over low heat, stirring frequently, until the mixture thickens and pulls away from the sides of the pan; about 10 minutes. Pour the batter into a greased pan and allow it to cool to room temperature. Slice into desired shapes and pan fry in oil until golden.

For the mushrooms: Preheat the oven to 350 degrees. Toss the sliced mushrooms, olive oil, salt, and pepper together in a bowl. Lay the mushrooms out on a parchment paper-lined sheet pan and roast for 15 minutes, or until they are lightly browned. Leave the oven on and set the mushrooms aside.

For the asparagus: Toss the asparagus together with the olive oil, salt, and pepper. Lay the spears on a sheet pan or baking pan and roast in the oven until soft but not mushy; about 5 minutes. Set aside.

For the purée: In a sauté pan over medium heat, cook the leeks in olive oil until softened; about 5 minutes. Add the garlic and cook until golden. Remove from the heat and transfer to a blender. Add the remaining ingredients, thinning with water as needed to achieve a purée that is silky-smooth and can be spooned on a plate without turning into a soupy puddle.

To finish: Place 2 – 3 stalks of asparagus on each plate. Top each with a piece of chickpea panisse, spoon some of the purée on top, and add a piece or two of roasted mushroom. Toss the greens with olive oil, sliced radish, salt, and pepper. Add the dressed greens to the plate and crumble a small amount of the vegan cheese on top, if desired.

Makes 6 Servings

Printable Recipe


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Flipping Over Pancakes

A hallowed date with many names, there is all but one antiquated nickname that I can fully endorse, even as a nonsecular participant. Sorry, but the title of “Fat Tuesday” no longer fits the bill for modern times, especially when the moniker of “Pancake Tuesday” can be readily swapped in for a far more appealing and accurate label. Born of religious traditions that involve gorging oneself before the leaner days of lent, the celebratory aspect is the only piece I’m interested in, quite frankly. That’s to say nothing of how the so-called fat pancakes of yore bear little resemblance to the eggless, dairy-free flapjacks that grace my skillet today, which could run circles around those early butter-laden diet bombs. It’s no wonder that revelers would feel compelled to repent after such a gut-busting day of indulgence.

It’s time to leave those feelings of guilt and regret in the past. Pancakes are the star of the day and deserve to shine with fresh flavors, just like this punchy little short stack right here. Fluffy, lightly sweetened pillows that are no pushovers, equal parts flour and cornmeal contribute a heartier texture in addition to a subtly savory cornbread flavor. Juicy raspberries and crisp jalapenos dot the surface of each disk, making every bite both sweet and spicy. Although you could certainly cut one or the other out of the picture to simplify, especially if catering to a strong sweet tooth or salt tooth, the combination is positively invigorating, no matter what time of day you prefer to celebrate your pancakes.

Raspberry-Jalapeno Cornbread Pancakes

2/3 Cup All-Purpose Flour
2/3 Cup Finely Ground Yellow Cornmeal
1/4 Cup Granulated Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
3 Tablespoons Olive Oil
2/3 Cup Plain Non-Dairy Milk
1/2 Teaspoon Apple Cider Vinegar
1/2 Cup Fresh or Frozen and Thawed* Raspberries
1 Fresh Jalapeno, Seeded and Finely Diced

Additional Fresh Raspberries and Maple Syrup to Serve (Optional)

*If using frozen and thawed raspberries, just bear in mind that your pancakes will take on more of a pink hue overall, due to the excess juices. Try to drain the berries as best you can to mitigate the effects.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and soda, and salt, mixing thoroughly to both aerate and combine the ingredients. Separately, mix the oil, non-dairy milk, and vinegar before adding all of the liquids into the bowl of dry goods. Introduce the berries and jalapeno at the same time, stirring with a wide spatula to incorporate everything into the batter. It’s perfectly fine to leave a few lumps remaining, as it’s much better than running the risk of over-mixing and creating tough pancakes.

Heat a large non-stick skillet over medium heat and very lightly grease the bottom. When hot, spoon about 1/4 cup of batter into the pan for each pancake, leaving a good amount of space in between so that there’s ample room for flipping. Lightly smooth out the tops to further round the shapes and even out any central peaks. Cook until bubbles appear all over the surface and the underside is golden brown. Flip with a spatula, and cook until equally browned on the other side.

Serve hot, topped with fresh berries and/or syrup if desired.

Makes About 4 Servings

Printable Recipe


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Smart Sweets

Though self-prescribed with good intentions, a striking majority of New Year’s resolutions are imagined in a world of extremes. Everything is painted in black and white; there is success and failure, productivity and laziness, good or bad foods. The temptation to simplify the complex “rules” of the road is great for those most desperate for change, especially when so much mainstream advice points in that very direction. What excitement is there in moderation? How could you sell anything based on common sense?

Quite frankly, I’m sick of this all-or-nothing approach. Resolutions themselves are not the problem, but the way society holds us to them. Friends, I’m not expert on the matter, but if you want my advice, I think we should make a bit more room in this renewed healthy eating regimen for chocolate.

As with all healthy eating choices, quality is absolutely essential for success, which is exactly what Vega has built their reputation on. Though best known for their powdered protein and meal-replacement shakes, I was naturally drawn more to their enticing array of snacking selections. Given the opportunity to investigate these unsung heroes further, I knew from the start that it would somehow end in a deceptively decadent dessert. Maca Chocolate Bars provided the real inspiration, with their gently earthy, mineral-y quality and slightly bitter edge calling out for a touch more sweetness to round out the deep cacao flavors. Lovers of deep, dark, serious chocolate would love them as is, but for someone coming off of a holiday sugar high, I must admit that my palate calls for something a bit less intense.

Incorporating the brilliantly “Karamelized” SaviSeed, roasted and sugar-coated Inca peanuts, for a satisfying crunch, Nava Atlas’ fool-proof recipe for unbaked brownies seemed custom made for just these ingredients. A few easy substitutions yielded the tastiest, yet healthiest, raw brownie that has ever passed my lips. As the original formula proves, however, no specialty ingredients need apply; switch up the fruits, nuts, and chocolate for equally delicious treats that will help keep your resolutions on track. I’ve successfully used raisins instead of prunes, almonds instead of cashews, and regular dark chocolate, in additional to Nava’s suggestions, all to the same enthusiastic reception. You have my sweet-toothed word that they don’t taste the least bit like “health food,” and you will never regret savoring that one extra square.

Mega Maca Brownies
Adapted from Nava Atlas’ Unbaked Fudgy Brownies from Plant Power

1 Cup Raw Cashews
1 Cup Pitted Prunes
3 Tablespoons Unsweetened Cocoa Powder
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
4 (1.4 Ounce) Maca Chocolate Bars, Finely Chopped, Divided
1/4 Cup Sacha Inchi, Roughly Chopped

Place the cashews in your food processor and pulse until ground to a fine powder. Add in the prunes, cocoa powder, vanilla, salt, and half of the chopped chocolate. Pulse once more to incorporate, processing until the mixture holds together when pressed. Be patient, as this may take a few minutes.

Add the remaining chocolate along with the sacha inchi and pulse just briefly to distribute the goodies throughout the mixture. These final additions should be roughly chopped but still easily visible. You don’t want to puree the whole thing, since it’s much more satisfying with a bit of texture left in it.

Transfer the mixture to a lightly greased 8 x 8-inch square pan. Use a wide spatula to press it evenly into the bottom before stashing it in the fridge. Chill for at least an hour before slicing and serving. Keep leftovers covered and stored in the refrigerator for no more than a week, or in the freezer for up to a month.

Makes 12 – 16 Servings

Printable Recipe


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Delicata Delicacy

Have you ever seen a better vegetable for stuffing than the humble delicata squash? Each perfect yellow and green-striped edible tube becomes an ideal vessel for every sort of filling imaginable, no matter how you cut or cook it. I’m no stranger to the concept, but all sorts of inspiration has steered my seasonings in an entirely different direction since those first filled squash emerged from the oven.

Allow me to introduce to you a prime candidate for your new Thanksgiving main dish, replete with a very posh-sounding beluga lentil filling. Sparkling like legume caviar within their roasted golden delicata containers, these particular lentils eschew the typical autumnal spices found on every festive table in favor of more worldly flavors. Infused with an aromatic blend of cumin, mustard seeds, and jalapeno, this entry is guaranteed to spice up the traditional feast. Spiced rather than spicy, it’s designed to suit a wide range of palates, subtle enough not to offend those who appreciate less heat but want abundant umami to savor on their plates.

Complimenting that distinctive piquancy is a creamy cashew-based raita, replete with cooling mint leaves and crisp diced cucumber. Don’t even dream of skipping it; that rich final flourish ties together the meal, elevating the dish into something truly memorable. It’s the kind of surprisingly easy dinner that eaters will rave about for years to come, but by all means, don’t just save it for an annual event. Stuffed delicata are delightful all autumn and winter, if not beyond those seasonal boundaries, too.

Like all the best Thanksgiving dishes, stuffed delicata are rock stars for prepping in advance and waiting patiently until their solo arrives. Bake and stuff them as written, cover the casserole dish with foil, and simply reheat in a 350 degree oven for 10 – 20 minutes when the party begins.

Beluga Lentil-Stuffed Delicata Squash

2 Medium Delicata Squashes (About 1 Pound Each)

Lentil Stuffing:

2 Tablespoons Olive Oil
3 Shallots, Finely Diced
1 Jalapeno, Seeded and Finely Diced
1 1/2 Teaspoons Whole Cumin Seeds
1 1/2 Teaspoons Whole Mustard Seeds
1 Cup Dry Beluga Lentils
2 Cups Vegetable Broth
2/3 Cup Full-Fat Coconut Milk
1 Tablespoon Balsamic Vinegar
3/4 – 1 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper

Cashew Raita:

1 Cup Raw Cashews Pieces, Soaked for About 4 Hours
2 Tablespoons Fresh Mint Leaves, Roughly Chopped
3 Tablespoons Lemon Juice
1/4 Cup Water
1/2 Teaspoon Salt
2 – 3 Persian Cucumbers, Finely Diced

Although it’s the last addition to your stuffed squashes, it would be wise to prepare the cashew raita first so that it’s ready to go when you are. Thoroughly drain your soaked cashews and toss them in your blender along with the chopped mint, lemon juice, water, and salt. Puree, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered model, but stick with it; that creamy texture is important for successful raita. Once perfectly velvety, stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.

For the filling, heat the olive oil in a medium pot over moderate heat before tossing in the diced shallots and jalapeno. Saute until translucent before introducing the cumin and mustard seeds next. Cook until the vegetables are lightly caramelized and the entire mixture is highly aromatic. Add the lentils and broth, cover, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 30 minutes when the lentils become tender. Add the coconut milk, vinegar, and salt and pepper to taste. Keep the pot partially covered and simmer for an additional 5 – 10 minutes, until the final liquid addition has been absorbed. Cover and keep warm.

Meanwhile, as the lentils cook, preheat your oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from the oven and let cool for at least 5 minutes before handling.

Reduce the heat to 250, toss the reserved seeds with just a splash of oil and a pinch of salt, and roast for just 10 – 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, let them cool completely.

To complete the dish, flip the roasted delicata squashes up to turn them into edible boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired, and finish with a sprinkle of roasted seeds.

Makes 4 Main Dish Servings; Cut the Halves in Half for 8 Side Dish Servings

Printable Recipe


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Food is the Best Remedy

I’ve made no secret of my distaste for “cleanses,” a concept that merely sounds like a thin guise for a more modern interpretation of the classic crash diet. The theory goes that this stringent regimen of fruit and vegetable juices will clean out the digestive system, remove unspecified toxins, and fill the participant with vital nutrients that are otherwise difficult to assimilate through whole foods. Though it may typically lead to weight loss in the short term, any victories over the scale are short lived, as it’s mostly water weight or the result of nothing more than a simple calorie deficit. These attractive quick fixes are impossible to sustain, and every pound is sure to come right back when the devoted juicer returns to their prior eating habits.

That all said, how on earth did I find myself joining forces with Urban Remedy, a company known to push that very dogma, with their rainbow-colored juices packed into attractive plastic bottles? Thankfully, Urban Remedy is a company that believes in choice, and understands that health is not a one size fits all deal, offering so much more than just liquid sustenance. Healthy prepared foods will always be attractive for those crazy days when just throwing together a salad sounds like a demanding task, and having their array of fresh, ready to eat options is an absolute luxury. I was lucky enough to be treated to a few samples of these clean eating options, in addition to their better known line of juices. Just because cleansing is not for me, I won’t begrudge anyone who truly finds it beneficial, but I’m quite happy to cherry-pick the very best drinks as supplements to my daily diet, treating them as snacks and treats along with my daily eats.

Tell me, does this look like a feast or what? Between the Shredded Kale Salad, Zen Salad, and Cauliflower Tabbouleh, I was positively spoiled for choice come lunchtime. That pesky midday meal can sometimes get neglected on my busiest photo shoot days, turning into a few harried bites here and there, so having some truly satisfying sustenance on hand was a greater treat that I can fully describe. As someone who always does all of the cooking, having anyone make a meal for me, no matter how simple, feels like pure extravagance. Best of all, this indulgence is one that comes with no guilt, only pleasure. What impressed me the most was how fresh everything tasted. I would have never thought that anything arriving in a shipping crate could hold a candle to something pulled straight from my fridge, but there was no sad, wilted lettuce or mushy vegetables here. The dressings are packed separately to keep everything crisp, adding a bright, tangy taste only when the time is right. I was especially impressed with the raw cauliflower tabbouleh, each bite leading with lemon flavor and accented with cumin. It’s the kind of side dish that I wouldn’t hesitate to serve to a crowd- If I could be convinced to share, that is.

Before you start thinking that this is still another austere menu of only greens and veggies, I would implore you to check out their ample selection of snacks and desserts. Of the treats that I was lucky enough to sample, the Crème Caramel stands out in my mind as a particularly decadent departure from your standard “healthy” dessert. Thick and silky smooth, the texture was absolutely luscious, bearing a deep, rich, earthy caramel flavor that was accentuated with a touch of salt. Crunchy caramelized almonds added textural interest that made this grand finale particularly irresistible. Those fudgy Almond Brownies are not to be overlooked though; super soft, immediately yielding to the most timid of nibbles, the rich cacao squares effortlessly melt in your mouth.

Without hesitation, I would recommend Urban Remedy to anyone who wants to kick-start a healthy eating program or squeeze in some real nourishment on a busy schedule. Such delicious convenience does come at a price though, which will unfortunately be the single factor preventing me from ordering regularly. Happily, for a limited time, you can snag a discount off your order by entering the code FallSpecial at checkout for 15% off $150, 20% off $225 or 25% off $300 or more. Whether you’re into the concept of cleanses or not, you’ll want to take advantage of this opportunity; this unrivaled marriage of flavor and nutrition is worth every cent.


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Straight From the Heart

National Salad Month may not get the same fanfare as other, more decadent food holidays, but it’s about time that all changed. After all, salad isn’t limited to the sad, pale iceberg mixtures most of the country associates with the word. Salad can truly be a mixture of anything, nebulously defined only as a mixture containing a specified ingredient served with a dressing. Restrictive? Bland? If you think salads are boring, then you’re just not tossing them right.

Truth be told, I would have had no idea that salads got a whole calendar month of celebration if not for the friendly reminder sent out by Driscoll’s and California Endive Farms. Salads of some variety make an appearance on my table every single day, so their offer of free greenery and berries was one I couldn’t resist.

Hemming and hawing over the best way to feature these ingredients without going with the typical endive boat presentation, it seemed an impossible task to pin down the perfect salad composition, considering the endless options. Ultimately, it was a combination of Mother’s Day approaching and the realization that I had a whole lot of heart[s] that inspired this dainty combination. Hearts are a surprisingly common ingredient in my kitchen once I began to riffle through the pantry, found in the form of artichokes, hearts of palm, hemp, and the endive itself. A bright, punchy, yet delicate dressing of grapefruit and cayenne gives the salad some kick, without smothering the vegetables’ subtle nuances. Of course, the “cherry on top” is actually a strawberry in this case, cut into sweet heart shapes.

It’s the extra little touches that go a long way, so although it would taste just as good with plain old strawberry slices, take an extra two minutes to show mom that you care.

Heart-Felt Endive Salad

4 Red and/or Green Endive Hearts
1 14-Ounce Can Quartered Artichoke Hearts, Drained
1 14-Ounce Can Hearts of Palm, Drained, Halved or Quartered if Large
4 Red and/or Green Endive Hearts
1/2 Cup Fresh Strawberries, Cut into Heart Shapes
1 – 2 Tablespoons Hemp Hearts
Fresh Chives, Thinly Sliced
Fresh Basil

Dressing:

2 Tablespoons Grapefruit Juice
2 Teaspoons Maple Syrup
1/2 Teaspoon Dijon Mustard
1/4 Cup Olive Oil
1/4 Teaspoon Salt
Pinch Cayenne Pepper

Prepare the dressing first so that it’s ready to go when you are. Simply whisk the grapefruit juice, maple syrup, and mustard together in a small bowl. Slowly drizzle in the oil while whisking vigorously to emulsify. Season with salt and add cayenne pepper to taste. Set aside.

Cut off and discard the woody bottoms, separating the leaves of the endive. Toss them into a large bowl along with the artichokes and hearts of palm. To cut your strawberries into heart shapes, begin by slicing them in half, and then cut a triangular notch out of the top. You can further shave down the sides to round them out if desired, but that starts to get a bit fussy, if you ask me. Add the berries in as well, along with the hemp hearts. Drizzle in the dressing, toss thoroughly to combine and coat all of the vegetables. Finish with the fresh herbs, roughly tearing the basil leaves if large. Serve immediately.

Printable Recipe

Driscoll’s and California Endive Farms sent me free produce but did not pay for nor require coverage. All opinions and recipes remain solely my own.


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Eats, Shoots and Leaves

A delicacy in many cuisines across the globe and a harbinger of spring, bamboo shoots certainly don’t get a fair shake in western kitchens. Commonly and erroneously considered woody, bland, or worse yet, bitter, these traits apply only to the canned variety, which is the only sort that most people have ever tasted in this part of the world. Available for only a short window as the earth thaws out from winter, fresh bamboo are nothing like the sad slivers found in your average Chinese takeout. Subtly nutty, tender yet toothsome, these pale young plant growths boast a unique nuanced flavor that gets lost in translation once any preservation methods enter the picture.

Now is the time to hunt through specialty produce stores and Asian markets, while bamboo shoots are still available in their natural form. Seek out smooth, unblemished specimen, and always check expiration dates. Even if they’re vital enough to be sold, older shoots should be avoided, as they become progressively harder and more fibrous with every passing day. Considering their scarcity and perishability, it’s not hard to understand why this seasonal treasure is so fleeting. Though I had no intention of buying any nor the vaguest idea of how to cook them, I couldn’t possibly just walk away when I discovered a few saran-wrapped shoots nestled in little Styrofoam boats at the grocery store.

For reasons unknown, it struck me that diced bamboo might make an unconventional yet tasty addition to the classic vegan staple: The humble but ever-popular bean burger. Mild white beans and Asian-inspired flavorings harmonize with the mild vegetable addition without overpowering the whole assembly. Veggie burgers for people who truly appreciate vegetables, these simple patties don’t pretend to be meat and aren’t afraid to show what they’re really made of.

No average white bread buns would do to contain such a special prize. Further accentuating the theme with edible bookends that have more in common with yaki onigiri than dinner rolls, ordinary rice is out of the question. Bamboo rice, infused with the very essence of green bamboo juice, is a perfectly matched pairing, adding another layer of the starring vegetable’s inherent flavor. Floral, reminiscent of jasmine tea with gently grassy, earthy undertones, it may just be my new favorite sort of rice, even without such a fanciful preparation.

Such a hearty yet gracefully composed stack of grains, vegetables, and beans celebrates fresh spring produce through a whole new lens. You don’t have to leave them inside when the weather turns warm, though; carefully packed, unassembled patties, buns, and condiments would make for ideal picnic fodder.

Bamboo Burgers:

1 Tablespoon Toasted Sesame Oil
2 Cloves Garlic, Minced
1 Cup Diced Fresh Bamboo Shoots
1/2 Cup Finely Diced Button Mushrooms
3 Tablespoons Soy Sauce
1 14-Ounce Can (1 3/4 Cups Cooked) White Beans, Drained
5 – 6 Scallions, Thinly Sliced
1 Teaspoon Ground Ginger
1/4 Teaspoon Crushed Red Pepper Flakes
3/4 – 1 Cup All Purpose Flour

Rice Buns:

1 1/2 Cups Water
1 Cup Bamboo Rice
Pinch Salt
2 – 3 Tablespoons Sesame Oil

To Finish:

Sliced Tomatoes
Lettuce
Mustard and/or Vegan Mayonnaise
Fresh Parsley or Cilantro

Preheat your oven to 400 degrees and line a baking sheet with aluminum foil. Lightly grease and set aside.

Heat the sesame oil in a medium saucepan over moderate heat. When shimmering, add in the garlic, bamboo shoots, and mushrooms, and saute until aromatic. This should take no more than 5 – 6 minutes; be careful not to overdo it and burn the garlic. Deglaze the pan with the soy sauce, turn off the heat, and let cool for at least 10 minutes minutes.

In a separate bowl, roughly mash the beans with a fork or potato masher. You want to keep the texture fairly coarse so that the burger maintains a satisfying bite. Add in the scallions and spices, mixing well to incorporate. Once cool enough to handle, introduce the sauteed vegetables and stir once more. Begin mixing in the first 3/4 cup of flour, making sure that there are no pockets of dry ingredients remaining before assessing the consistency. It should be soft but manageable; something you can fairly easily mold into patties that will hold their shape. Add up to 1/4 cup more flour if necessary.

Measure out between 1/3 – 1/2 cup of the burger mixture for each patty, and form them into round, flat pucks with slightly moistened hands. Space them out evenly on the sheet at least 1 inch apart. Bake for 30 – 35 minutes, until golden brown. Let cool for 10 – 15 minutes before removing from the sheet.

Meanwhile, prepare the rice “buns.” (This can also be done well ahead of time, to streamline the serving process.) Bring the water up to a boil in a medium saucepan over moderate heat before adding in the rice and salt. Stir once, turn down the heat to low, and cover. Cook gently for 15 – 20 minutes, undisturbed, until the water has been fully absorbed. Turn off the heat and cool for at least 20 – 30 minutes, until you can comfortably handle it.

Transfer the rice to a non-stick baking dish and press it out into an even layer of about 1/4-inch in thickness. Use a lightly greased glass round cookie cutter to punch out circles to form the bun shape. Make sure that the rounds are large enough to contain your patties, without having a lot of overhang, either. Place the shaped rice buns on a sheet pan and move the whole thing into your freezer to chill rapidly. It’s easier to fry them when they’re very cold, or even partially frozen.

Heat a thin layer of sesame oil in a pan over medium-high heat and fry no more than 2 buns at a time. Cook each side until the exteriors are nicely crisped and amber brown. Transfer to a cooling rack and repeat with the remaining rice, adding more oil to the pan as needed to prevent the buns from sticking.

To assemble your bamboo burgers, spread a dollop of mustard or mayo on one rice bun. Top with sliced tomato, lettuce, a bamboo patty, and fresh herbs, as desired. The burgers are best enjoyed hot, but are still quite tasty cooled, packed in a lunchbox, and eaten at room temperature.

Makes 6 – 8 Burgers

Printable Recipe

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