A month ago, Melissa (Smells Like Brownies) asked for my help coming up with toppings for these gorgeous beet, quinoa, and black bean burgers. How could I refuse?! Before I tell you what we decided on, let me tell you about the burgers themselves.
The are firm, full of flavor, have great texture, and are a little bit smoky. Everyone always says this, but they do taste very meaty. I swear.
Veggie burgers rely on many ingredients to make a good product. They can be notoriously mushy and fall apart. This recipe seems to hit all the right notes to make a great burger. Mushrooms, onions, and beets give moisture and flavor; quinoa gives texture; and black beans and ground nuts hold it all together.
I actually made this Vegetarian Shepherd's Pie back in March for Pi Day with Melissa from Smells Like Brownies. We made it with Irish Stout beer so that it would also be appropriate for St Patrick's Day. But I was in the middle of moving, and so never actually posted about it. The weather right now is making me crave warm comfort food, and I thought that this dish would be appreciated. So here I am!
One of the tricks to this recipe is to use grated tofu, which is accomplished by freezing the tofu, then thawing slightly so that it will be the right firmness. So make sure to freeze your tofu at least a day ahead of when you want to cook.
Next, saute an onion, and add toasted walnuts and the shredded tofu. Add soy sauce and lemon juice, and cook until the liquid is gone.
Melissa and I are back at it! This time it is with a super delicious, and seasonally appropriate, roasted vegetable pot pie that is super comforting and filling. I think even meat eaters will love it - seriously! If you think about it, there isn't that much chicken in a regular pot pie, and it is in tiny cubes that sort of blend in with everything else. So who's gonna miss it? Not me! Especially not when you top it with a killer rosemary and black pepper crust. I'm not kidding, you guys, this crust is awesome. I want to use it for all kinds of savory tart type things. This recipe is labor intensive, so give yourself time. Or make it with a buddy!
So, first step - make the dough for the crust. This involves flour, butter, buttermilk, egg yolks, and (most importantly) rosemary and black pepper. Crack that black pepper yourself, you want the flavor and the unevenly sized bits. The crust is what makes this dish special, so don't skip it!
Next, cut up those veggies! So, so many veggies. We made a lot of editorial choices with this recipe - eliminate pumpkin (who needs it when there is also butternut squash?), boost the brussels, etc... Afterwards we realized (per Melissa's husband) that replacing the carrots with parsnips would have added a nice pepperiness to balance the sweetness of the squash. Good idea, Dave!
Who would stuff a mushroom with more mushrooms? Melissa from Smells Like Brownies and I, that's who, for our weekly vegetarian lunch get together. Melissa had a ton of farro given to her by a neighbor that she needed to start using, and she was craving mushrooms. So she found a recipe for balsamic roasted mushrooms with goat cheese to mix with the farro, yum. You know how much we love goat cheese. But then she thought, what if we put that inside of a portabella and grilled it? And I said, why the heck not! Mushrooms inside of mushrooms, people - it's inception with fungi.
Mix up some baby bellas and tomatoes with olive oil, balsamic, thyme, garlic, and red pepper. Careful there - we thought we just added a pinch, but it turned out spiiiiiiiiicy. Thank goodness for goat cheese, amirite? Then roast those babies up.
Once they are roasted, mix them together with cooked farro, spinach,and goat cheese and spoon the mixture into portobello caps. The baby bellas are going inside the mamma bella! No? No one else finds that funny? Just me? Fine.
Oh my gosh, you guys, I am in kale heaven. Now I already like kale - raw in salads, in a Tuscan white bean soup, baked into crispy chips. But this, THIS, is the single most delicious way to eat kale ever.
Cooked down with garlic and shallots in butter, then finished with sherry, cream, and miso - swoon.
But we don't even stop there, oh no, we add buttery mushrooms with soy on top - oh my gaaaaaaaaaaawd.
I served it as a side with teriyaki salmon, which I'm not even going to talk about because the kale totally stole the show. If you like kale, go make this right now and rejoice. If you don't like kale, go make this right now and become a believer. And then invite me over, so that I can eat some too.