The Veggie Burger V/S Walt Disney

Now that would be a spectacle indeed. I've spent a good bit of time contemplating my discomfort with the culture of Disney. What was it last week that unnerved me so much? It's hard to describe, but when I began making a large batch of home-made veggie burgers I suddenly had an epiphany. These veggie burgers are the antithesis of overpriced plasticated thrills. Disney = standing in an hour-long line for a 60 second thrill. Home made veggie burgers = standing in your kitchen for a few hours to savor multiple tasty vitamin-packed family meals. This is slow food at it's finest, made even better when the ingredients are harvested fresh from one of Chattanooga's local organic farms. It's January, however, so I'll take what I can get.

If you have never made your own veggie burgers, i'll give you a little advice: Be prepared to dirty most of your pots and pans, and patience will bear fruit...or vegetables in this case. Also, if you imagined that I have tested this recipe for the perfection of measurements and quantities, you would be mistaken. You must taste your food while in process in order to find the perfect quantities. The variation of flavor associated with the age and qualities of spices and ingredients are enough to change suggested quantities significantly. My measurements are simply good guidelines. (And to be quite honest, I was just dumping things in the bowl when I made these, and had to guess at how much I used :-) So put on your apron, have fun, and enjoy.

The World's Best Veggie Burger

Prep time: approximately 3 hours, cook time: 30 min.

Makes 3 dozen burgers

Oven: 350 degrees

Ingredients:

1 cup (uncooked) Red Quinoa

1 cup (uncooked) Lundberg wild or country rice blend

1 cup (uncooked) red lentils

3 cubes of Rapunzel vegetable bouillon with sea salt and herbs

1 Stick of unsalted butter

2-3 cups breadcrumbs

1 ½ cups walnuts (pulse to crumb-like consistency in food processor)

1 lb carrots

3 leeks

16 oz baby bella mushrooms

1 yellow onion

4-5 cloves of garlic

1-2 lemons, juiced

3 Tbs whole fennel seeds

2 Tbs brown mustard seeds

2 Tbs dried tarragon

Paprika to taste

Sea salt to taste

½ to 1 whole package (6-12 oz) of fresh baby spinach (coarsely chopped)

3 eggs

Olive oil spray

Method:

Place 2 tablespoons of unsalted butter in a medium sauce pan with the rice and sauté on medium heat until the rice begins to brown and becomes fragrant. Add one vegetable bouillon cube and 3 cups of water. Simmer until water reduces by half. Cover and cook until the water is absorbed and the rice is tender. Add more water if necessary.

Rinse quinoa. Place in a saucepan with 1 ½ cups of water and one vegetable bouillon cube. Boil until water has reduced by half, then cover and simmer until water is absorbed and quinoa is tender.

Place red lentils in a microwaveable bowl with one vegetable bouillon cube and cover with 3 cups of water. Microwave for 5 minutes. Stir, then microwave for another 5 minutes. Let stand until no longer hot.

In a food processor, pulse the carrots, leeks and mushrooms (separately) until finely minced, but do not mash or puree. Put the vegetables in a large saucepan with the remainder of the stick of butter, a couple of pinches of sea salt or coarse Kosher salt and sauté until soft.

Pulse the onion and garlic in the food processor until finely chopped.

Place all of the ingredients in a large mixing bowl. Mix together well and taste. (I like to taste before adding the raw eggs). Adjust seasonings as necessary. If you add more lemon juice, make sure to add more breadcrumbs. The texture should be firm enough to form into patties without being sloppy.

Spray a layer of olive oil spray onto 3 large baking sheets. Form patties (you should fit 12 on each baking sheet.) Bake one pan at a time in a 350 degree pre-heated oven for about 20-30 minutes. Let cool completely and freeze between layers of parchment or waxed paper. Warm in microwave to serve.

To serve:

1 recipe of lemon-tarragon sauce (see below)

Sharp white cheddar cheese, sliced

Mayonnaise

Fresh spinach (and any other fresh toppings, like sprouts, tomato, avocado, etc.)

Nature’s Own Multigrain Sandwich Rounds (lightly toasted)

Lemon-Tarragon Sauce:

½ stick of unsalted butter

Juice from ½ lemon

2 sprigs of fresh tarragon, minced

1/8 teaspoon ground fenugreek

1/8 teaspoon turmeric

¼ of a whole nutmeg, grated

Dash of white pepper

Sea salt to taste

Place all ingredients in a small sauce pan and mix together over medium heat until butter is melted and ingredients are blended well.

Plastic candy and other forms of sustenance.

I recently had a nightmare that I was at Disney World, alone with three small children in my charge. Wait, that really happened. I know, you are saying to yourself, "Wow, you are brave!" Or, "Boy, you had your hands full!" I know you are saying that because that's what EVERYONE said to me last week, as I marched around Magic Kingdom like a pack-mule. I realize that there could be a million people out there rolling their eyes at my complaints, as thousands of people--EVERY SINGLE DAY--are happy, even grateful, to spend a month's salary entertaining themselves at the world's largest amusement park. "But why?" I ask you.

I had never been to Disney World. When my husband was asked to speak at the Lotusphere conference, and the Disney resort hotel was paid for after all, I thought it might be interesting to bring the kids along and join him in Orlando for the week. I had previously assumed that the whole Disney thing was not for us. Turns out it was a premonition. I expected to see the plasticated world of artificially sweetened characters and actors, along with the atmosphere of anglo-american idealism. This was predictable enough if you have ever seen a Disney movie, shop in the mall, or observed any popular media for the last 40 years. However, I'm not really sure I was prepared for the excessive culture of, "Wait your turn lady...even if you are the only one here waiting." That pushed my buttons. But I vaulted over the edge when it took an incredible amount of effort to find food and water. There were rainbows of giant-sized lollipops galore, salted pretzels, sodas, pizza, hot dogs, and ice cream for everyone (well, as long as you had a large purse of golden coins, or even a bank note to sign over your worldly possessions for these mickey mouse shaped treats.) But don't try to find real food at Disney World.

I admit that I could have been more prepared for this experience...you know, do some research, ask around. But somehow I wanted to believe that our country's most influential icon for the delights of childhood would have a social conscience. I thought for sure they must have a child's best interest in mind. But maybe the problem for me is that the best interest for a child is so culturally relative. I value good nutrition and pleasure that is grounded in relationships and Christian love. And maybe I'm a little naive, but that's not what they are selling down there. Don't get me wrong. There were things at Disney World that I did enjoy quite a lot. The live performances were superb, and several of the interactive 3D shows were very good. I just wished it was all a little less absurd. You know, like paying less than $8 for 3 bottles of water. Or less than $90 for a hot food buffet that includes a live performer who pounds catchy little Disney tunes such as "hot dog hot dog hot diggety dog" into your brain while you eat. That would be less absurd.

Bluegrass Grill

Well, where would you go? January blues, cabin fever, and three children under the age of five, plus a craving for biscuits and gravy, sent us straight to Main Street this morning. I like the name, Bluegrass Grill. I like that it has a neighborhood diner sort of feel to it, but there's also an unpretentious appreciation for artistry in this restaurant. What I mean is that although the food comes out hot and in good speed, there seems to be a hand-crafted and slow-food approach to their business in general. They serve delicious, whole-wheat biscuits and gravy, several vegetarian choices, and a few Greek-inspired treats. Yes, the food is good, fresh, and uncomplicated.

This could be the end of my story, but did I mention that I was going out to eat with three small children? I go to my local diner on Main Street because they have a basket of toys for the kids, and give them a bowl of dry Cheerios as appetizers. Although I was the only customer with children, I was not scorned for bringing my kids into their dining room. On the contrary, I was welcomed among the business and retired luncher's with smiles. In this small space, that I imagine would not seat more than 50 people, the baby had exposed brick walls to entertain his eyes. Meanwhile, a sloping wooden floor provided entertainment for those customers who like to throw their sippy cups under the table. Imagine, (ironically) a Greek stage...with the door being at the proscenium and the kitchen is perched in a true "upstage," with tables in between. It's an old building that was recently renovated, so perhaps the sloped floor had another purpose in a past life, but today it was for lessons on gravity. The server even brought us six or seven sets of cutlery wrapped in napkins. (I suppose, in case Oliver decided to do his drum solo.) I gush, only because this sort of experience is a rare treat for a mother.

The Best Blueberry Chocolate Cake

This recipe is one that, on occasion, I mess around with in order to incorporate seasonal goods. Back in the summer, when the squash was plentiful, I made a chocolate zucchini cake with zest of orange. It is also good with blueberries or strawberries, depending on what is falling from the vines.

In the middle of January, and one of the coldest January's in recent memory, there are no organic, locally grown blueberries available. This is a treat that must wait for my husband's or sons birthdays in the summer. For the sake of passing on the recipe, however, I will pretend it's a balmy 85 degrees outside, and that we are not really substituting with Wyman's of Maine Fresh Frozen Wild Blueberries. Also, I find it important to communicate another significant bias for the chocolate used in any recipe. One might think that any chocolate will do, but that would be a mistake. I have a very strong preference for non-dutched European chocolate. It's harder to find. At the least, try to avoid the domestic U.S. popular brands. Go for a smooth, fine dark cocoa powder that is fairly traded, like Green and Blacks, or Sweet Earth Organics Peruvian natural cocoa. Or, if nothing else, just find something that tastes good.

Blueberry Chocolate Cake

2 eggs, separated

1 cup sucanat

1/2 cup white granulated sugar

3/4 cup oat flour

1/2 cup whole wheat flour

1/2 cup cocoa

3/4 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup light olive oil

1 cup buttermilk

1 cup blueberries (fresh or frozen)

Blueberry Chocolate Glaze:

4 Tablespoons unsalted butter

4 Tablespoons light corn syrup

1 cup blueberries (fresh or frozen)

1/2 cup water

1 Tablespoon sucanat

3 Dagoba Lavender Blueberry Chocolate bars (chopped)

Method: Heat oven to 350 degrees. Grease and line (with parchment) two 9-inch spring form cake pans. In a small mixing bowl, beat egg whites until stiff peaks form, then gradually add 1/2 cup granulated sugar until blended.
In a large mixing bowl, mix together the remaining dry ingredients. Add the oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter, then fold in blueberries. Pour batter into prepared pans and bake 25 to 30 minutes, or until cake springs back when touched lightly in center. Cool for 5 minutes, then remove from pans.

While the cake is baking, place 1 cup of blueberries, 1 tablespoon of sucanat, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the liquid has reduced. Stir occasionally. Add the butter and corn syrup. When the butter has melted and the mixture is bubbly, remove from the heat and add the chopped chocolate bars. Stir until smooth.
When the cakes are finished, and cool enough to handle, place the first layer on a serving plate. Cover the first layer with some of the chocolate sauce, then place the second layer on top. Cover with the remaining sauce, or drizzle over decoratively and leave some in a jug to pour on each slice while serving. There you go. Now grab a fork and dig in.

Longings and cravings

Something might be missing. Taste again. I stand in my kitchen and wonder, is it a little more salt that I need? Perhaps it is cardamon. No, I'll try fennel. I toil at the preparations. It's not calories that I crave. It's the particular flavors tied to memories and senses that I attempt to re-create. Sometimes the challenge is from a dream that drew me out of my sleep at 3am. No that was the baby that drew me out of my sleep at 3am, but alas I was hungry too. There is a flavor in that nebulous thought that fell out of my small packet of REM sleep. Then it hits me. It's the smiles on faces. The sighs and groans of happy taste buds that drive my longing to create another spoonful. When we sit together and eat and drink, that is when I am satisfied. Come take your place. Join me now and tell me your longings and cravings. To fill our minds and souls and bellies together would be a luscious meal indeed.