Happy Recipe Friday!
Today we are featuring Sam Turnbull, the brainchild behind It Doesn’t Taste Like Chicken!
Hi! I’m Sam, and I write the blog, It Doesn’t Taste Like Chicken, where I share my scrumptious vegan recipes that will satisfy all your cravings: for your mind, body, soul, and (most importantly) your tastebuds! Come say hi and get free recipes (and other fun tid-bits).
HOW SHE #LIVESHERHEALTH…
I eat plants! Only plants. Lots of plants. With extra plants on the side, covered in plant sauce!
SMOKED APPLE VEGGIE BURGERS
Oh you smokey apple-y veggie-y burger you! How you seduce me with your golden glow, your sensual aroma, and your pickle on the side. What more could a girl ask for?
These aren’t just any ‘ol veggie burger you find in the grocery isle, this is a whole other story. After I polished off one of these bad boys, which took probably less than 60 seconds, I started picking at the baking pan. I ended up eating an entire pattie all on it’s own. They are just that tasty. Then the next day I crumbled a pattie over a salad of spinach, red pepper, and cucumber with Creamy Cashew Caesar Salad Dressing. Delish!
It took me several batches to nail this just right. 4 to be exact. But I’m happy I took the time. These freeze great as well. Cook them first before popping them in your freezer then just reheat when you are ready to devour.
Smoked Apple Veggie Burgers
makes 6 burgers
3 Tablespoons Ground Flax Seed
1/3 Cup of Warm Water
1 Cup Cooked Chickpeas
2 Granny Smith Apples
1/2 Cups Large Rolled Oats (Make sure they are gluten free if you are into that kind of thing)
1/3 Cup Chopped Parsley or Cilantro
1/2 Cup Chopped Red or White Onion (about 1/2 a small onion)
2 Cloves of Garlic Minced
2 Tablespoons of Soy Sauce or Tamari (Use Tamari if you are gluten free)
2 teaspoons Liquid Smoke
1 teaspoon Chili Powder
1 teaspoon Cumin
1 teaspoon Dried Basil
Several Grinds of Fresh Pepper
6 Burger Buns (make sure they are gluten free if you are into that kinda thing)
Preheat your oven to 350F (180C).
In a small bowl mix the ground flax seed with the warm water and set aside. Once it sits for awhile, it will look like this gross goo… but let’s be honest, chickens eggs are pretty gross and gooey too.
Rinse your chickpeas. Did you know that most of the stuff that makes beans the musical fruit gets caught in the cooking liquid? So the better you rinse them the less, um, musical you will be. When rinsed and drained pour them into a large bowl and then mash them all up with a potato masher, and set those aside.
Take the large side of a grater and grate your apples up, everything except for the core. When they are all grated and lovely, transfer the apples to the chickpea bowl. As you are doing this, squeeze handfuls of the apple so the juice is left behind.
If you find it annoying to grate into a bowl, you can grate the apples on a cutting board, just don’t forget to squeeze the juice out before adding them to the chickpeas.
What to do with the leftover juice? You can discard it, but I like to save it for smoothies, or sauces, or best yet, just guzzle it down immediately. Now that’s fresh apple juice!
Add all the rest of your ingredients, including the flax mixture to the bowl with the chickpeas and apples. And mix it all up until well combined.
Line a baking tray with parchment paper. Lightly wet your hands and grab a handful of your veggie mixture and form into patties. Smoosh them together so they are firm and will hold their shape.
Bake for 20 minutes. Flip them, and then bake for another 10 to 15 minutes until they are brown all over.