UPDATE: This contest is closed. Stay tuned for future giveaways!
I’m kind of pooped today after making four pies last night. Well, I made four pie crusts, but only three pies. The trauma has not worn off to the point where I care to tell you what happened to the fourth pie crust. Let’s just say my attempts ranged from extremely successful to hair-pullingly frustrating all in one evening. To find out which method worked best for me, stay tuned!
Meanwhile, let’s do a cookbook giveaway. I received several nice cookbooks in the mail this week, including “Quick-Fix Vegan” by Robin Robertson. To me, the thought of cooking vegan food is always accompanied by the impression that it would take more effort than non-vegan cooking. Well, not with this book. Robertson, the author of “Quick-Fix Vegetarian,” promises that all of her meals can be made in 30 minutes or less.
Whether you are a vegan yourself or have vegan family members and friends, I think you’ll find something in this book that looks good. A quick flip through it reveals recipes such as portobellos stuffed with chickpeas and chard, pecan-crusted maple-mustard seitan, black bean sunburgers, Vietnamese tofu wraps and chocolate cheesecake squares. I’ll share one of those recipes below.
If you are interested in this cookbook, please leave me a comment and tell me why you’d like to have it. I’ll pick one and announce the winner on Monday. Have a great, sunny weekend!
Black Bean Sunburgers
These burgers also freeze well, so consider making an extra batch for a quick meal in the future.
1/2 cup sunflower seeds
1/4 cup chopped onion
1 1/2 cups home-cooked black beans, or 1 (15 oz.) can, drained and rinsed
1/3 cup vital wheat gluten flour, or more if needed
2 Tbsp. soy sauce
1/2 tsp. smoked paprika
Salt and pepper
Olive oil, for frying
4 toasted burger rolls
Condiments of choice
In a food processor, pulse the sunflower seeds until coarsely ground. Add onion, black beans, vital wheat gluten flour, soy sauce, paprika and salt and pepper to taste. Process until well combined, but with some texture remaining.
Shape mixture into 4 patties, adding a little more flour if the mixture is too wet.
Heat a thin layer of oil in a large skillet over medium heat. Add burgers and cook until browned on both sides, turning once, about 4 minutes per side. Serve hot on burger rolls, topped with your favorite condiments.
Source: “Quick-Fix Vegan” by Robin Robertson