The Classic GK Veggie Burger

Veggie burgers are everywhere these days, but it’s becoming more difficult to find one that doesn’t contain a bucket load of nuts, beans, or something else heavy, gas-inducing, or not a far cry from its meaty counterpart. If you want a protein-packed burger, a vegan rendition is best made using a bean base. Tonight, however, I was just looking for the burger experience without the post-dinner food baby.

I’ll show you how to make a kidney bean-based veggie burger in an upcoming post. But for now, the GK standard veggie burger stands as such:

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Classic Veggie Burger

by Aylin

Prep Time: 30 minutes

Cook Time: 20

Ingredients (4-6 patties)

For the Burger:

  • 1 white onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 large carrot, shredded
  • 2 cups crimini mushrooms, chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 scallions, chopped
  • 2 tbsp nutritional yeast
  • *1 cup reserved juice pulp (from having juiced cucumbers, greens and carrots)
  • 1 tsp paprika
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tbsp extra-virgin olive oil
*optional, can be replaced with 1 cup of mashed beans (kidney, white)

For the topping:

Instructions

Before I made this burger, I made sure to save about 1 cup of the pulp after preparing my daily green drank.

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A great way to re-use the pulp! (P.S. I don’t advise tasting it as such…bleh and boring.)

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Another part (or rather, topping) of the burger to prepare is the red pepper. Don’t be scared to char the pepper – it won’t burst into flames or anything. You could also bake the red pepper. The blacker, the better. When completely charred, seal it with aluminum foil or cover it in a brown paper bag and let it sit. This will help the skin to peel off in a cinch.

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Now, to the burger itself.

First, dice the onions, celery and garlic and shred the carrot. Toss into a hot saucepan with 1 tbsp olive oil. Cook until the onion is nearly translucent. Season with salt and pepper.

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Next, roughly chop the cremini mushrooms and add them to the saucepan. We are adding them a bit later than the other vegetables, because mushrooms cook faster and thus require less time on the stove.

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Once the mushrooms are cooked through, remove from the stove and pour mixture into a glass bowl. Let it sit for a moment to cool down.

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Then toss in the chopped scallions, nutritional yeast, juice pulp, cumin, paprika, oregano, salt, pepper, and 2 tbsp of extra virgin olive oil.

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Mix thoroughly. The result should be able to hold together well in the hand and able to form flat patties. Make same-sized patties and place them in aluminum foil that has been rubbed with some olive oil. Drizzle all the patties with olive oil in order to achieve that crispy top while baking.

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Put in the oven at 400 degrees Fahrenheit for approximately 20 minutes.

In the meantime, gather the goodies.

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Remember this guy? This probiotic-packed red cabbage has been building up enzymes all week stored away in my cupboard and is now ready to use, pickled and perfect!

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Ding! The burgers are ready.

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Let’s assemble this mofo. You could use a regular or whole-wheat/grain bun, but I nixed the bread and used some grilled eggplant as the base. I then topped the eggplant with lettuce, the burger, mustard, roasted red pepper, a tomato slice, avocado slices, red cabbage, another layer of lettuce, and lastly another layer of eggplant.

Leftover toppings were put on the side of my plate as a salad.

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All these pictures look the same, and they all make me drool the same.

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Voila!

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Bon Appetit!

xo Aylin

Simple Salmon

B-12 is the only vitamin you cannot derive from plant sources. While there are synthetic B-12 supplements on the market and nutritional yeast provides some of the vitamin, I personally wouldn’t turn to supplements if I knew I could get my share from a food source, and nutritional yeast simply doesn’t provide enough.

Not being vegan, I love my fish and value its importance in getting in that B-12 in my system.

Salmon is among my favorite fish, and because of its high-fat content and distinct taste, I like to eat it as simply as possible. Usually, this means salt, pepper, lemon and herbs. With some dill in the fridge that is on its last stretch, tonight was fitting occasion for baked salmon with fresh dill.

Simple Salmon

by GlowKitchen

Prep Time: 20 minutes

Cook Time: 8-12 minutes

Easy baked salmon with a lemon and dill garnish.

Ingredients (1 serving)

  • 1 salmon fillet
  • pinch of salt and pepper
  • handful of dill, chopped
  • juice from half a lemon

Instructions

Begin by searing the salmon fillet, skin-side down, in a hot pan. The fat from the salmon is enough, so there is no need to add oil or butter. Season with salt and pepper as it cooks.

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When the salmon has cooked about halfway through, remove it from the pan and seal it in aluminum foil.

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Bake in the oven at 350 degrees Fahrenheit for about 10 minutes, or until perfectly cooked through, and not a second more. It should be tender to the touch. Salmon is best when it is just cooked through, but no more. It should melt in your mouth!

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Remove from the oven and garnish with lemon and chopped dill.

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Perfection.

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Look how tender and buttery soft!

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Bon Appetit!

xo Aylin

 

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Buddha Bowl

A “Buddha Bowl” is essentially a kitchen sink salad. It includes whatever raw vegetables you have on hand—avocado and carrots are usual suspects—and a grain. My version is a bit different in that it emphasizes the grain over the greens and if I’m using carrots, and not grating them, I like to cook them slightly, so overall the veggies in the dish aren’t entirely raw.

This dish is wonderful in that it can be repeated in so many different ways. Simply by substituting the grain with, say, quinoa will change the entirely aesthetic, taste and overall experience. I like to use heavier grains, like millet or brown rice. And, because I love spices and all things spicy, I usually add a touch of red pepper flakes (or sometimes even cumin) to give an entire new dimension to the outcome.

Here’s my Saturday night’s version:

The GK Go-To Buddha Bowl

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Ingredients:

– 1 cup cooked brown rice

– 1 cup spinach or kale, without stems

– 1 tbsp extra virgin olive oil

– 1/2 cup carrot, chopped

– 1 clove garlic, chopped

– 1/4 cup scallions, chopped

– 1 tbsp nutritional yeast

– handful chopped parsley

– Salt and pepper, to taste

– pinch of red pepper flakes

– 1/4 avocado per serving

Serves: 1

Directions:

Always wash rice before cooking—it gets rid of some of the starch that makes the result less sticky and gluten-y.

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You could easily eat the carrots raw, but I like them lightly cooked and infused with some garlic taste, so I like to toss them in a pan with some olive oil and fresh garlic for a few minutes or until slightly browned.

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While the brown rice is cooking away, assemble the rest of the ingredients next to a salad bowl with the green of choice – I used spinach – already in place.

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When the brown rice is ready, put 1 cup into the salad bowl, atop the greens. The heat from the rice will help the greens to wilt. Then add the remainder of the ingredients, EXCEPT for the avocado, which will be used as a garnish once served. You don’t want the avocado to get mushy or overheated.

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Incoming: Nutritional Yeast.

Say what?

Nutritional Yeast: an inactive yeast that has a distinct nutty/cheesy flavor. It is also the only reliable food source of vitamin B12, so if you’re vegan, it’s a good idea to add some to your food regularly.

You can find it in most health food stores. It has been gaining popularity in health-food circles and is breaching the mainstream. I find it absolutely delicious and recently it has become a staple in all of my salads and sprinkled atop cooked veggies. It’s unreal on popcorn with some salt and garlic and also a star when used in vegan “cheese” sauces, because it gives it that taste you crave for in cheese without the dairy.

But, we digress…

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Serve from this…

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…to this:

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Hearty, earthy and tasty!

Bon Appetit!

xo Aylin