A Vegan's Ultimate Veggie Burger

A recent New York Times article proposes to have made the "Ultimate Veggie Burger," one that satisfies a craving for "the hamburger experience (soft bun, chewy protein, lots of spicy condiments)" and mimics the texture of meat burgers. This article inspired me to cook up some burgers at home, but rather than try to veganize this dairy-filled recipe, I pondered a little on what I even want from a veggie burger. 

The author is certainly entitled to her view that the goal of a veggie burger's existence is to be meat-like, and I am always pleased to find omnivores who enjoy veg fare. However, I do find it interesting that my favorite veggie burgers flout the narrow expectation of an existence of mimicry.

Sure, most of today's veggie burgers come from a modern vegetarian movement to replace meat products; but I like to connect their history further back. I see them as descendants of ancient chickpea balls sent from above straight to the Promised Land. Falafel, yes,  gloriously spiced, crisp and soft falafel is the fore-parent of our bean burgers.

The dishes exist separately today, but falafel and my ultimate burger share a few characteristics, like a mashed bean texture and cleanly spiced flavor. I also like my veggie burgers to display their components proudly, giving them a varied texture. Onions, beans and seeds all remain somewhat recognizable, both visually and in flavor.

I'm sure preferences regarding the meat-like/ none-meat-like divide differ among all dietary circles -- vegans, vegetarians, omnivores, everyone coming from a different place. As a life-long veg*n, I have zero cravings for meat-like burgers. In fact, they sometimes scare me away with their fleshy appearances. That being said, I will always cross the divide rather than suffer through a bad none-meat-like burger, as I'm sure my meat-like-loving friends would do when confronted with an over-cooked "meaty" monstrosity.

Now, I am happy to share with you my adaptation of a wonderful burger from one of my favorite vegan cookbooks, The Oh She Glows Cookbook. 

Veggie Sandwich with Cannellini Dill Spread

I made this cannellini dill dip a few months ago, as a Mediterranean- style bridge to help my beau with his return to Boston from Italy. Served alongside pita chips, carrot sticks and marinated mushrooms, it was intended to be light so we might enjoy a hearty serving of pie afterward. The dip was so delicious and filling, though, our bellies only had room for tiny taste of dessert in the end. It was so good, in fact, that just the other day, my companion mentioned he was still thinking about it.

The idea of that dip planted once again in my mind, I thought of it immediately when I wanted a nice spread for a simple sandwich. The dill in the dip-turned-spread provides a nice complement to the raw veggies in the sandwich, giving everything a fresh, crisp, clean feel.

Che Farro Porcini Soup and Veggie Pesto Panini

When starting today's dinner, I fully intended to follow recipes I had on hand. I swear I did. It's a dreary day in Boston, rainy but not too cold. Soup and a sandwich sounded like a perfect match. So, I found a soup in one of my many cookbooks and a sandwich from one of my many Pinterest pins. I started making my shopping list and discovered I already had too many easy replacements for what I would otherwise buy. Here is where we find the happy crossroads between following and experimenting-- adaptations of circumstance.

I decided to use farro, a grain I found on sale once and still had in my cabinet, rather than the barley called for in the original soup recipe. This decision led me, of course, to hum the Gluck aria, "Che faro senza Eurydice." Hence the soup's new name.