Ultimate Veggie Burger a,

PARVE • Makes 6 burgers

3/4
3/4
1/4
11/2
8

1 /3

1/4
1

2
3
1/2
3
1
1/2
3
6
6

cup (1 medium) carrot, peeled, shredded on large holes of grater
cup (1/2 medium) raw sweet potato, unpeeled, cut into 1/4-inch dice
cup water
cups cooked brown rice, prepared on stove or in microwave
crimini mushrooms, stems trimmed
cup raw sunflower seeds
cup all-purpose flour
heaping tsp. vegetable consume powder
zest of 1 lemon
very leafy basil stems
sprigs fresh oregano
cup canned white beans, rinsed and drained
egg whites (from large eggs), beaten
tsp. fine sea salt
tsp. freshly ground black pepper
Tbs. olive oil
whole wheat pitas or buns
tomato slices
thin slices of cucumber
thin slices of red onion

Place the carrot and sweet potato in a small microwave-safe bowl. Add Y4 cup water. Loosely cover
and heat on high until just cooked through, about 4 minutes.
Place the rice, mushrooms, sunflower seeds, flour, consume powder, and lemon zest into the bowl
of a food processor fitted with a metal blade. Remove the leaves from the basil and oregano stems and
add leaves to the bowl. Pulse until everything is uniform but you can still see grains of rice.
In a medium bowl, fold together the mushroom mix, carrots, sweet potato, white beans, egg
whites, salt and pepper.
Heat the olive oil in a large skillet over medium heat. If you will need to cook the burgers in
batches, heat only 11/2 Tbs. of oil per batch. Using rounded 1/2-cups, form 6 patties, pressing lightly
to form the burgers. Sear for 3-4 minutes per side.
Serve in or on pitas or buns, with slices of tomato, cucumber and red onion.

Ratatouille Polenta. Pie (right)

Meat or Parve • Makes 8 servings

5
1
1/2
13/4
1 /8

1
1/2
1/2
1/2
2
2
1
1

cups chicken or vegetable stock
tsp. fine sea salt
tsp. freshly ground black pepper, divided
cups cornmeal
cup honey
nonstick cooking spray
cup tomato sauce
zucchini, with skin, sliced paper-thin
small eggplant, with skin, sliced paper-thin
yellow squash, with skin, sliced paper-thin
plum tomatoes, sliced thin
cloves fresh garlic, minced
Tbs. extra-virgin olive oil
tsp. dried oregano
fresh basil leaves, for garnish

Heat the stock, salt and 1/4 teaspoon pepper in a medium pot over high heat. Slowly whisk in
the cornmeal. Reduce the heat to low. Keep whisking until the mixture is fluffy and not grainy.
If the heat is too high, the polenta will get too thick before it is fully cooked. Add the honey
and whisk continuously until the polenta is pulling away from the sides of the pot, about 7
minutes total. Remove from the heat.
Spray a 10-inch springform pan with nonstick cooking spray. Press the polenta into the
bottom of the pan, forming a base.
Top with tomato sauce. Scatter the slices of zucchini, eggplant, squash and tomato over the
top of the pie. Season with the minced garlic. Drizzle with olive oil. Scatter on the oregano
and remaining pepper.
Set the broiler to high. Place the pie 8 inches from the heat source and broil for 10-12
minutes.
Remove from oven. Place on a plate and carefully release the sides of the pan. Garnish with
basil leaves. Slice and serve.

B 1 4 •

JANUARY 2009 •

JN platirturn