“Each of us feels some aspect of the world’s suffering acutely. And we must pay attention. We must act. This little corner of the world is ours to transform. This little corner of the world is ours to save.”
-Stephen Cope (seen in this month’s Yoga Journal)

I think that’s about all I have to offer you today, other than the recipe of course. These lettuce-wrapped veggie delights made my little world quite bright when I finally got the ratios, salt/spice levels, stickiness etc to my liking. The patties have everything that hippie dreams are made of essentially. There’s brown rice, millet, tamari, nutritional yeast, chopped up tempeh, grated veg, the whole tree-hugging vibe thing. This is no instance of beef burger mimesis and it’s not a heavy-topped/”ultimate” veggie burger kinda scene either (sometimes those are great though). It’s a little giving/crazy moist, crunchy-golden-crispy on the outside and super flavourful in a way that doesn’t suggest animal protein, which is ideal for my own taste. Most importantly, the burger can stand alone. Of course I wouldn’t let it, but this seems important to mention. I served it up with a sliced ripe mango, lots of sriracha, sweet pea shoots and tiny, pungent red onion slivers. Balanced, handheld and lovely.

I lettuce wrapped these because I’m feeling that kind of lightness lately. I have about a jillion things on my plate these days, but I’ve been trying to go gently into Spring in a full body + mind sense. Hope you’re all being good to yourselves in your own corners of the world as well :)

tempeh, brown rice + millet veggie burger recipe
special equipment: a food processor
serves: 6-8
notes: I leave a lot of room for mods here because I know everyone’s spice/ingredient needs are different. Also, I would highly recommend refrigerating the patties for at least an hour before cooking them to let them set up all proper. I haven’t tried grilling these, but I feel like that endeavour would be unsuccessful. Sauté all the way, guys. (If you try baking or grilling or some other method, let me know how it goes)

patty ingredients:
1/2 cup millet
1/2 cup brown basmati rice
1/2 cup nuts + seeds (I used walnuts + sunflower seeds)
1 clove of garlic, peeled
3/4 cup roughly chopped red onion
1/2 cup grated vegetables (I used carrots + golden beets)
3/4 cup roughly chopped tempeh
1.5 tbsp tamari soy sauce
2 tbsp GF flour blend (or wholewheat, spelt etc)
2 tsp organic, non-GMO corn starch OR arrowroot powder
2 tbsp nutritional yeast
1.5 tbsp ground spices (I used za’atar, ancho chili powder + Old Bay seasoning)
1/4 cup chopped herbs/greens (I used thyme + arugula)
salt + pepper
1-2 tbsp water

assembly ingredients:
grapeseed/coconut oil for sautéeing
1-2 heads of butter/bibb lettuce, washed and leaves separated
sriracha
sliced ripe mango
red onion slivers
pea shoots/other sprouts
+ anything else you like!

Combine the millet and brown rice with 2 1/2 cups of water in a medium saucepan over medium heat. Add a pinch of salt. Bring this mix to a boil and simmer until all of the water is absorbed  about 15 minutes. The grains will still be quite chewy. Scrape the cooked grains into a large bowl and allow them to cool a bit.

In a food processor, combine the nuts/seeds, garlic, chopped onion, grated vegetables and tempeh. Pulse the mixture a few times until a moist + chunky paste forms (doesn’t that sound great?!?). Scrape this mixture into the large bowl with the cooked millet and brown rice.

Add all of the remaining ingredients to the bowl except for the water. Stir everything together until thoroughly combined and the mix resembles a thick paste. It should hold together when you pinch it with your fingers. Add 1-2 tablespoons of water if necessary to bind it at this point and mix one more time.

Form the mixture into 6-8 patties with your hands. Place them on a parchment or foil lined baking sheet, cover them in plastic wrap and place them in the fridge for at least an hour. If you want to freeze these babies, place the covered tray in the freezer for an hour or two to firm the patties up. Then individually wrap them/place all of the patties in a large zippy bag for maximum storage capacity.

To cook: Heat a large sauté pan over medium heat. Cover the bottom with grapeseed/other neutral oil (like a 1/4-1/3 inch? you could also spray the pan with oil if you have a misto thing). Gently transfer 2-3 patties to the pan and sauté until golden on the bottom, about 3-4 minutes. Flip the patties over and cook until golden on the other side, another 3 minutes. I kind of nudged the patties up against the sides of the pan to brown them all over as well. Repeat with remaining patties, while you keep the cooked ones warm.

Serve the hot veggie patties with lettuce wraps, toppings etc.

You might also like…

BBQ tempeh sandwich + the cost of food

I work in a recently opened fine dining establishment that prioritizes locally and ethically procured food in a somewhatView full post »

raw chard salad rolls, spicy mango sauce + regrouping

I find that getting back from New York is always a bit heavy. I have a hard time psyching myself up to leave and getView full post »

peachy corn succotash tacos with lentils + basil slaw

These healthy tacos with fresh sweet corn, juicy peaches and basil are a culmination of many thoughts of dreamy summerView full post »

Then there are splendid and simple moments, ones of clarity. Cutting into any one of the satsumas, lemons, blood oranges, grapefruits, or tangerines, taking a second to revel in the brightness, is one of those moments. Vivid colour, the intensely perfumed oil in the skin, all succulent with tart sweetness, the symmetry within the shapes–all reminders of the warmth in the design of this world. The core of life still glows and we are assured at the very sight of those neon orbs that vibrate with the sun and earth’s strength.

Something unusual to wake up my winter-dulled sensibilities was bubbling away in my mind and it had to be a chop, a shred, a seasoning from up high, toss toss toss and a fast sear away. Quick. Jude Blereau’s orange pan-glazed tempeh (first seen on 101 Cookbooks for me) is one of my favourite ways to utilize citrus in an upfront and savoury sort of way. I swap out the coriander for some ground ancho chilies in pursuit of heat, but otherwise keep it to the letter and simple. Have you tried tempeh before? That fermented, probiotic and protein-heavy vegan wonder food? The texture is toothsome. The flavour is nutty, hinting at mushrooms and damp, forest floor kind of qualities. It has roots in Indonesian cuisine and stands in beautifully for tofu and animal proteins.

Right here, it goes for a bit of a sear and a sloshy glaze of maple, ancho and soy infused orange juice. I thought of it as the foundation of a taco with a slaw saturated in grapefruit juice and flecked with fresh mint. Grapefruit gets on beautifully with creamy and mild avocado, so that became the crucial third component. A little frivolous tangle of sprouts on top felt fine in the moment. Finishing squeezes of lime are available for even more freshness. The combination is nicely jarring and it brings the world a bit closer, what with the participatory nature of taco get-togethers. The gathering, assembly and communal eating seems to put us all into the light a little more.

orange + ancho braised tempeh tacos with ruby grapefruit slaw
serves: 4-5
notes: I used an all-soy variety of tempeh for this, but there are many varieties with brown rice and other grains thrown into the mix  that are great. Also, as previously mentioned, I subbed in ancho powder + cayenne for the coriander in Jude’s recipe. You could go so many ways with it though.

1 batch orange pan glazed tempeh (recipe link)

ruby grapefruit slaw:
1/2 small red cabbage, cored and shredded
1 small carrot, grated or peeled into ribbons (I used a funky white, heirloom one)
juice of 1 grapefruit + I cut up a few sections of it for visual/textural interest in the slaw
2 tbsp extra virgin olive oil
3 green onions, sliced finely
4 sprigs of mint, leaves sliced finely
salt and pepper

assembly:
corn tortillas, warmed
1 ripe avocado, peeled, pitted + sliced
handfuls of sprouts (I had pea shoots around)
lime wedges
sriracha or other hot sauce

Prepare the slaw: combine all slaw ingredients in a large bowl and toss to combine. Taste for seasoning, adjust, and set aside.

Dice and warm all of the assembly components and set aside.

Prepare tempeh according to directions. Serve hot with other taco accoutrements.

You might also like…

spicy tempeh empanadas + doing something

I get overwhelmed sometimes. Not in a debilitating way, just in a mind-racing, go read 20 books and a jillion web pagesView full post »

beet, potato + avocado salad with horseradish vinaigrette

Any one of my friends will tell you that I’m pretty enamored with the whole Momofuku collective of restaurantsView full post »

peachy corn succotash tacos with lentils + basil slaw

These healthy tacos with fresh sweet corn, juicy peaches and basil are a culmination of many thoughts of dreamy summerView full post »

These questions and underlying concepts are super sensical to me, sure, but the equation and price tag is shocking to many. French fries are a really good example here. Ours hit above the five dollar mark. A common reaction: “But it’s just potatoes..!” It totally isn’t. Yes, the potatoes themselves cost money, but filling an industry kitchen-sized fryer will run you about $75 or more for oil. Someone (with food and safety training) has to be paid for the hours they spend cleaning, cutting, frying, seasoning and plating those potatoes (in a rather quaint paper cone, all tossed with minced thyme for your enjoyment I’ll add). Oh, and the server that handles your order and takes care of you for the evening factors in there. The table where your fork lays. The chair you’ve perched yourself on. The lighting in the room, water, linens (rather than cheaper throwaway paper napkins), you get the idea. There’s a lot to consider.

So when I saw that a blogger visiting the restaurant tweeted about the experience and cried “Overpriced!,” I was annoyed. I kind of stepped back and considered that a large portion of the population may feel this way about dining out though, especially within establishments that prioritize the community and minimal environmental impact. It takes a whole lot of principle to stick to your guns on that front, it isn’t always cheap to do on a large scale. It is well documented how hard it is to make money in the restaurant business anyway, without all of the measures to ensure that guaranteed fairness on all sides. Fifty dollars for a simple shirt made out of cheaply grown cotton with minimal labour? Sure. Thirteen hundred for a 60 inch flat screen made in Taiwan? Absolutely. I don’t want to convey that the production of these items is simple, but rather ask why there is so much pause and criticism when food is at stake, something that nourishes all aspects of our being, brings community to the table and ensures a part of our very survival. There’s a huge lack of regard for the power that it brings, from production to plate.

It’s a lack of education certainly and a conditioning of cheap food (which means crappy ingredients and underpaid employees in shitty working conditions) over such a long period of time. The times have changed though. Any information is constantly available for the taking thanks to the internet. Those who have access to good food and the opportunity to dine out should know better. The outrage and blind criticism has no place if you have an internet connection and 15 minutes to spare prior to your reservation, like none. Assuming that you’ve read this blog before, you probably care at least a little bit already (is that a big assumption?) and that certainly means a lot. I think a slow and gentle tide of understanding is beginning to turn and a greater sense of gratitude is coming to the table, but it does take time and a few grumbles along the way.

None of this ties into the recipe du jour per se. Given my constant stream of busy-ness and frustration over this sort of thing in the past few weeks, a super sticky, spicy, sweet, messy, mega satisfying sandwich with tempeh, sprouts, avocado and other goodies was looking pretty, pretty good. This combination is largely inspired by one that I enjoyed at Candle Cafe last time we were in NY. I’m a big fan of sweetness in barbecue sauce, but I also enjoy a bit of convenience at times. When fixing up the sauce, I reach for an all-natural ketchup that has all of the ingredients I would be using in a homemade sauce anyway (tomato paste, vinegar, evaporated cane juice, spices, salt) and cut down on simmering time pretty greatly. A prefab convenience that probably costs more than the sum of its parts, yes, but totally worth it when messy, barbecue sandwiches are at stake. Pretty high value for the cost in the grand equation. And I’m all about that grand equation lately.

bbq tempeh and sweet potato sandwiches + barbecue sauce recipe
sauce adapted from Everyday Food, Issue 44, July/August 2007
serves: 2 (with extra sauce woohoo)
notes: I always simmer/steam tempeh for a bit before I apply a final cooking treatment just to guarantee some quality toothsomeness. I don’t think it’s totally necessary though if you’re in a pinch for time. Oh, and tofu would also apply beautifully here if tempeh is unavailable.

tempeh, sweet potatoes + sauce:
1/2 block tempeh (4 ounces), cut into 4 triangles or rectangles (depending on your bread surface shape)
1 medium sweet potato, peeled and cut into 1/2 inch slices
1 tsp grapeseed oil
1/4 onion, grated
1 small clove of garlic, minced
3/4 cup natural ketchup (Trader Joe’s and Annie’s are fantastic)
2 tbsp apple cider vinegar
1 tbsp sriracha (or other hot sauce)
2 tbsp maple syrup
1 tbsp worcestershire sauce (Annie’s brand to the rescue again!)

assembly:
2 lightly toasted rolls of your choosing (I went the crusty multigrain route)
1/2 an avocado, peeled and sliced
big handful of sprouts
thin red onion slices
etc etc, go wild!

Make the sauce: heat the grapeseed oil in a small saucepan over medium heat. Add the grated onion and garlic and saute until very fragrant, about 1 minute. Add the ketchup, vinegar, sriracha, maple syrup and worcestershire sauce to the pot and stir to combine. Bring mixture to a light boil, stirring here and there. Simmer until mixture thickens slightly, about 7-10 minutes. Remove from the heat and set aside (leftover sauce will keep for one week in the fridge in a sealed, non-reactive container).

Line a baking sheet with parchment paper and set aside. Place the tempeh pieces and sliced sweet potatoes in a medium-large saucepan. Cover with water by about an inch and simmer until sweet potatoes are soft, about 7-8 minutes. Carefully remove tempeh and sweet potatoes to a plate. Pat dry with a kitchen towel. Place tempeh and sweet potatoes on lined baking sheet.

Heat your barbecue to medium-high or set your oven to broil. Brush tempeh and sweet potatoes with barebecue sauce. Place under the broiler or onto the barbecue. Flip and baste with sauce every minute or so, until coated to your liking and there’s a bit of char on the outside.

Place warm tempeh and sweet potatoes on to bread of your choice with desired toppings. Enjoy!

You might also like…

a frequent conversation + a favourite snack

I’ve gotten into the same conversation a bunch of times about my preference for locally procured food. It goes inView full post »

grilled butternut and radicchio pizza + trials

This recipe kind of came to be out of spite. I originally intended to offer up a seasonal and sweet little pumpkinView full post »

spicy tempeh empanadas + doing something

I get overwhelmed sometimes. Not in a debilitating way, just in a mind-racing, go read 20 books and a jillion web pagesView full post »

Lately I’ve been puzzling over a few things. Small and big stuff. Whether I should be working in the field that I’m in, should I really be taking vitamin D?, the public’s perception of “fine dining” (Is it just another place to put food in their mouths? The idea of it and some of the pretensions are troubling to me…), how totally fine I felt after taking a little social media/computer break, general iffy-ness on the celebrity chef phenomenon and its effect in kitchens, WHY do I even use pinterest?, the enormity of this post and on and on.

When it all hits that crescendo of too much at once, I kind of panic in a quiet way. Unsure of what to do, I essentially do nothing. I read about the issue(s) at hand a bit more, take in more ideas, criticisms, strategies, opinions etc. Then when it’s time to move on to the next scheduled thing in my life, I feel ridiculous. The ratio of concern to productivity doesn’t match up and now I have to go to work or meet up with a friend. Without any answers. Feeling sorta shitty. What needs to happen at that point?

I make plans to dwell in the kitchen and do something, anything. It could be constructing a layer cake, it could be carrot sticks, doesn’t matter. It re-instills that feeling of capability, confidence and adaptability in the face of adversity and confusion. It’s doing something; not to take yourself away from the concern, but to pursue it in a different way. It’s mindful moving on and it brings me back into the light. New perspective, clarity and a meal.

This dish makes for a bit of (totally mindful) prep work, but it’s still relatively easy to put together. I wouldn’t say that these are authentic empanadas (“authenticity” is another thing I could go on about). It’s a pocket meal enclosed in dough that can be eaten any time of the day for sure.  Mine have a chickpea flour-based dough and slightly spicy, sweet and citrus-y filling that’s hearty with tempeh and sweet potatoes. A more wholesome and actually tasty hot pocket perhaps? I’m okay with leaving it at that.

Oh, and just as a little experiment, I’ve started a facebook page. You can like it if you want (or if, you know, you actually like it).

spicy tempeh and sweet potato empanadas with pepitas and spinach
serves: makes 7-8
special equipment: a rolling pin
notes: The woman who taught us pastry at culinary school told us to start our pie dough in the shape that you want to end up with. Similarly, with this dough, you should shape it into a tight circle before rolling it out. Also, other flours like whole wheat, spelt, brown rice, GF all purpose etc would work in place of the chickpea.

dough:
3 cups chickpea flour
pinch of salt
4.5 tbsp olive oil
1/3-1/2 cup water (depending on how your dough feels)

filling:
1/2 block of tempeh (125 grams)
1 tbsp olive oil
1 shallot, fine dice
1 cup grated sweet potato
1 fat clove of garlic, minced
2 sprigs of thyme, leaves removed and chopped
1 tbsp (or less if you want!) chili flakes
1 tsp ground cumin
zest and juice of 1 lemon
1 tsp dried oregano
2 handfuls of spinach, rough chop
1/4 cup pumpkin seeds, toasted and roughly chopped
1/4 cup raisins
salt and pepper

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

Cut the tempeh into 1/2 inch cubes. Bring some water to boil in a medium saucepan. Add the tempeh cubes and simmer for about 20 minutes. Drain the tempeh and set aside.

While tempeh is cooking, make the dough. Place the chickpea flour and pinch of salt in a large bowl. Add the oil and 1/3 cup of water. Stir to combine. Begin to knead the dough, adding more water as necessary to bring it to the right consistency. The dough should feel slightly tacky and dense. Form dough into a disc, wrap in plastic wrap and set aside on the counter at room temperature.

Make the filling: Heat the 1 tbsp of olive oil in a large saute pan over medium heat. Add the shallots and saute until soft and translucent, about 3-4 minutes. Add the grated sweet potatoes and saute for 1 minute. Add the drained tempeh and start mashing it up with the back of your spoon. Add the garlic, thyme, chili flakes, cumin, lemon zest (not the juice yet) and oregano. Saute until fragrant, about 2 minutes, keep mashing/breaking down the tempeh. Remove pan from the heat. Add spinach, pumpkin seeds and raisins. Stir to combine. Season the whole mixture to taste and set aside.

Cut the dough into 7 or 8 pieces. Form one piece into a circle, trying to avoid little cracks in the dough on the sides. Dust your work area and rolling pin lightly with chickpea flour. Roll out the circle evenly to 1/4 inch thickness. Spoon about 1/4 cup of filling onto the circle of dough, slightly off-center. Fold the dough over the filling, pinching the dough at the widest point of the circle. Fold all of the edges of the dough over each other to enclose the filling. Repeat with remaining dough and filling.

Place finished empanadas on parchment paper-lined baking sheet. Brush a little olive oil on top if you like. Bake for 20 minutes or until edges and bottoms are slightly browned and dried.

Serve hot or at room temperature.

You might also like…

a frequent conversation + a favourite snack

I’ve gotten into the same conversation a bunch of times about my preference for locally procured food. It goes inView full post »

almond sweet potato biscuits + mushroom gravy

I went to a music festival in the south a few years ago and one of my main takeaways (actually) was how good the foodView full post »

spicy red lentil spread

When I was in culinary school, I did a co-op at an up-market vegan restaurant. The experience was interesting (um, mostView full post »