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. 

Grandmother's Oatmeal Sugar Cookies, Veganized

I don't know if I have mentioned it on this blog, but the grandmother whose recipes I have been veganizing isn't one I ever met on this plane. She passed away a few years before I was born and much too soon. Stories of her have filled my life, though. She was like an excited little bird, according to my mother, flitting here and there with an energy that was impossible to contain within her tiny frame. We have bracelets of hers that, even as a child, I could not fit onto my wrists. She had an apron that said, "Never trust a skinny cook," the extra joke being that she was both skinny and not to be trusted. She was a beautiful mix of ethnicities, growing up in a time when being different was never allowed. I hope I have some of her wit and vigor and maybe a little of her artistic sensibilities. I will never know her in person, but I can see her handwriting on the little recipe cards my mother keeps in her recipe box, and I can follow her instructions from a time gone by.

Today, I present to you vegan oatmeal sugar cookies. When I started making these cookies, I wondered why I would bother veganizing something I'm sure can be found all over the internet. For reasons seen above, I did it anyway. The result was not just satisfaction for the soul. These cookies are lighter than the average oatmeal cookie. They have a nutty flavor, and they melt easily in one's mouth. This is not just another vegan oatmeal cookie recipe; it's my grandmother's and mine.

Nut-Free Vegan Nachos

I write today from the lovely state of Maine, where I am visiting my parents. We are a family who cooks together-- always have been, always will be. We love to try new recipes and new takes on old ones. It's where I get my taste for experimenting in the kitchen. I am very grateful for their complete support of my veganism even as they remain omnivorous. There is nothing they won't try making or eating, and the notion of vegan cheese, vegan scrambles or other vegan "replacements" does not bother them one bit.

Today, we decided to try our hands at vegan nachos. My mother has a tree nut allergy, so we steered clear of the nut-based cheese. Thankfully, I found this Cashew-less Vegan Queso, and I will tell you, it's delicious. Other than finding the cheese, I was really just on assembly duty-- my mother was the craftswoman. Almost everything was cooked by her before I arrived. I won't complain about that deal! So, from my mother's kitchen to yours,

Nut-Free Vegan Nachos

Tortilla chips
Cashew-less Vegan Queso from the Minimalist Baker
Pico de gallo from Cooks.com
Refried beans from Cooks.com (leave out the bacon but follow everything else)
Guacamole
Avocado, sliced
Black olives
Hot pepper, sliced

1. Assemble to your liking.

Vegan Peanut Butter Cups

My favorite candy has always been peanut butter cups. Always, as in, since the dawn of my candy-eating life. When I was a small child, my favorite television show was The Gummy Bears (that one I have grown out of). I loved both peanut butter cups and The Gummy Bears so much that I decided they must be connected, the logic being that all good must come from the same source. Thus, I jettisoned the name of Reese and christened peanut butter cups, Gummy Bear Candy.

My special name for the beauteous concoction of peanut butter and chocolate was, of course, made complicated by the fact there exists in this world a much less chocolatey and rather less melty sugar snack to which most people refer as gummy bears. One day, I was noticeably perturbed and my parents no less embarrassed when visitors from across the country presented me with what they thought was my favorite candy and what I thought was bear-shaped sealant.

To avoid confusion, I am not calling my recent convection anything to do with bears-- gummy, sticky, bouncy or otherwise. Reese, though, does not get his due either because he chooses to make his treats with animal products and who knows what other chemicals besides. Therefore, I present, Vegan Peanut Butter Cups, plain and simple.

Vegan Chocolate-Ginger Brownies

Say what you will about Martha Stewart. She did bad things, she did her time, and there is still something creepy about her empire. But her empire also produces really amazing recipes. When I went vegan, there were plenty of baking books I chucked; there was just no reason to keep generic non-vegan recipes when I could buy tried and true vegan ones that are just as good, if not better.

Martha's books are special, though. I knew I had to keep them. Besides containing creative recipes, I find her approach to baking both similar to my own and easy to veganize. I used to halve the amount of eggs in most cookie recipes, instead adding more sugar. I found Martha already did this. Now, with fewer eggs comes easier substitution. Her recipes also lean on the moist side, so apple sauce fits right into the makeup of her cookies.

Here, I have veganized her Chocolate-Ginger Brownies in honor of my friend, Ginger's birthday. They came out moist, flavorful and delicate. Be careful handling them-- if you can stave off eating them all before they are served.

And happy birthday, Ginger!