AVOCADO-STUFFED TURKEY BURGER WITH CAULIFLOWER FLATBREAD BUN
Ingredients
Serves 4
Grapeseed oil, for greasing and frying
6 cups (1.5 L) shredded cauliflower
2 large eggs, lightly beaten
1 cup (250 ml) shredded mozzarella cheese
2 tsp (10 ml) salt, divided
1 tsp (5 ml) pepper, divided
1 tsp (5 ml) dried oregano
2 cups (500 ml) corn kernels
2 cups (500 ml) cherry tomatoes, quartered
¼ cup (60 ml) cilantro leaves, chopped
1 tbsp (15 ml) finely chopped chives
2 tbsp + 1 tsp (30 ml + 5 ml) lime juice, divided
1 lb (500 g) ground turkey
1 large egg
1 garlic clove, minced
1 tbsp (15 ml) Dijon mustard
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) chili powder
1 tbsp (15 ml) finely chopped parsley leaves
1 large avocado
4 slices pepper jack cheese
4 curly lettuce leaves
Instructions
- Preheat oven to 450 F (230 C). Line a baking tray with parchment paper and liberally grease with grapeseed oil. Set aside.
- Place cauliflower in a bowl and microwave on high until softened, about 8 to 10 minutes. Place microwaved cauliflower in a clean kitchen towel and, over the sink, squeeze out as much moisture as possible before placing cauliflower in a large mixing bowl. Add 2 lightly beaten eggs, mozzarella, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper and oregano. Mix until well incorporated and shape into eight 3-in (8 cm) rounds and a ½-in (1 cm) thick on prepared baking tray. Bake until patties are golden brown, about 16 minutes. Let cool for 10 minutes on baking tray before carefully peeling off of parchment paper. Set aside.
- In a large bowl, stir together corn, tomatoes, cilantro, chives, 2 tbsp (30 ml) lime juice and 1 tsp (5 ml) salt. Set aside to marinate for at least 30 minutes at room temperature.
- Thoroughly mix together ground turkey, 1 large egg, garlic, ½ tsp (2.5 ml) pepper, mustard, cumin, chili powder and parsley. Divide mixture in half and form 4 small patties with 1 half of turkey mixture. Make a shallow well in center of each patty with thumb.
- In a small bowl, roughly mash avocado with 1 tsp (5 ml) lime juice, leave some large chunks of avocado. Divide avocado mash among wells in turkey patties. With remaining turkey mixture form another 4 small patties and lay each over avocado, pressing edges together to seal.
- Grease grill or a grill pan with oil and preheat to medium-high heat. Grill patties, flipping once or twice, until cooked through, about 6 to 8 minutes per side. Top each patty with a slice of pepper jack cheese for last minute or so of cooking.
- To serve, place a piece of lettuce on top of 4 cauliflower flatbreads. Top with a turkey patty and a generous scoop of salsa. Top each burger with another cauliflower bun and serve.
Drink Pairings
CRISPY CHICKEN BURGER WITH STICKY RICE BUN
Ingredients
Serves 4
½ tsp (2.5 ml) sesame oil
¼ cup (60 ml) mirin (Available at specialty Asian markets)
¼ cup (60 ml) unseasoned rice vinegar
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) salt
2 cups (500 ml) sushi rice, well rinsed under cold water
3 cups (750 ml) cold water
2 tbsp (30 ml) black sesame seeds
1 tsp (5 ml) grapeseed oil, plus extra
1 medium yellow onion, diced
2 garlic cloves, minced
1 tbsp (15 ml) minced ginger
¼ cup (60 ml) unsalted butter
¼ cup + ½ cup (60 ml + 125 ml) all-purpose flour, divided
2 tbsp (30 ml) Japanese curry powder
1 tbsp (15 ml) tomato paste
1 tbsp (15 ml) Worcestershire sauce
½ tsp (2.5 ml) ground cayenne pepper
1 cup (250 ml) chicken stock
2 boneless, skinless chicken breasts
2 tbsp (30 ml) milk
2 large eggs
1½ cups (375 ml) panko bread crumbs vegetable oil, for frying
2 cups (500 ml) microgreens
1 small red onion, cut into thin rings
Furikake seasoning1 (optional)
1 green onion, sliced into thin rounds
Instructions
- In a small saucepan over medium heat, stir together sesame oil, mirin, rice vinegar, sugar and salt. Once at a simmer, cook for 30 seconds before removing from heat. Set aside.
- In a medium saucepan, add rice and cold water, cook according to package instructions. Transfer cooked rice to a large bowl and sprinkle with sesame seeds. Add roughly ½ cup (125 ml) seasoning mixture. Using a rubber spatula, chop and fold rice, gently mixing in seasoning mixture. Divide rice mixture into 8 equal portions, about ½ cup (125 ml) each. With water-dampened hands, firmly press 1 portion of rice into a greased, round 3½-in (9 cm) cookie cutter. Repeat with remaining rice. Refrigerate until ready to assemble burgers.
- In a small saucepan over medium heat, warm grapeseed oil. Add yellow onion, garlic and ginger. Cook, stirring often, until softened but not browned, about 8 to 10 minutes. Add butter and let melt. Once melted, stir in ¼ cup (60 ml) flour and let cook for 1 minute. Stir in curry powder, tomato paste, Worcestershire sauce and cayenne pepper. Cook, stirring often, for another 8 to 10 minutes. Paste should become dry and crumbly, careful not to burn. Add chicken stock, increase heat to medium-high and bring sauce to a boil, stirring constantly until thickened, about 2 minutes. Season to taste. Transfer to a blender and blend until smooth. Set curry sauce aside.
- Pound chicken breasts until ½-in (1.25 cm) thick. Cut each breast in half to make 4 pieces and season.
- In a medium bowl, add ½ cup (125 ml) flour and season generously with salt and pepper. In another medium bowl, whisk together milk and eggs. In a third bowl, add panko bread crumbs. Working with 1 piece of chicken at a time, first dredge chicken in seasoned flour. Shake off excess. Dip chicken into egg mixture, allow extra to drip off before pressing into panko. Repeat coating process with remaining pieces of chicken.
- In a frying pan over medium heat, heat ¼-in (0.5 cm) of vegetable oil. Oil is ready when a pinch of flour sizzles on contact with hot oil. Working in batches, fry chicken until cooked through and coating is golden brown and crispy, about 3 to 4 minutes per side.
- Warm a non-stick frying pan over medium heat. Working in batches, lightly brush rice buns with grapeseed oil, then sear until rice has started to caramelize, about 3 to 5 minutes on each side.
- To assemble, place 4 rice buns on a platter. Top each with microgreens, red onion slices, a crispy chicken patty and a dollop of curry sauce. Sandwich with remaining rice buns before garnishing with a sprinkle of furikake seasoning and sliced green onions. Serve immediately.
Drink Pairings
BARBECUED PORK BURGER WITH SPIRALED SWEET POTATO BUN
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil, plus extra for greasing and frying
3 lbs (1.5 kg) sweet potato, peeled and ends cut flat
3 large eggs, whisked, divided
1 lb (500 g) ground pork
2 tbsp (30 ml) tomato-based barbecue sauce
¼ tsp (1 ml) ground cayenne pepper
1 tsp (5 ml) red wine vinegar
1 tsp + ½ tsp (5 ml + 2.5 ml) salt, divided
½ tsp (2.5 ml) pepper
1 tbsp (15 ml) finely chopped chives
1 large avocado, peeled and pitted
1 tbsp (15 ml) lime juice
¼ tsp (1 ml) ground cumin
1 tbsp (15 ml) chopped cilantro leaves
1 small tomato, seeded and finely diced
1½ cups (375 ml) baby arugula
1 small red onion, thinly sliced into rounds
12 slices pickled jalapeños (optional)
Instructions
- Liberally grease eight 12 or 14 oz (355 or 398 ml) ramekins with oil and line with a piece of plastic wrap. Using a spiralizer, cut sweet potatoes into thin strands.
- In a large frying pan, heat ½ tbsp (7.5 ml) oil over medium heat. Add half the sweet potato strands and cook, stirring often, until softened, about 5 minutes. Transfer to a baking tray and repeat with another ½ tbsp (7.5 ml) oil and sweet potato strands. Let cooked sweet potato cool to room temperature, about 20 minutes.
- In a large bowl, place cooled sweet potato along with 2 whisked eggs and a good pinch of both salt and pepper. Toss to combine. Divide among prepared ramekins, pressing sweet potato mixture down. Place a piece of plastic wrap directly onto surface of sweet potato mixture and place a heavy can or jar on top to weight mixture down. Refrigerate at least 30 minutes, up to 24 hours.
- In a large bowl, gently mix together ground pork with barbecue sauce, cayenne, vinegar, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper, chives and 1 whisked egg until well combined. Divide mixture into 4 equal portions. Using hands, gently form mixture into 4 patties, each about 4-in (10 cm) in diameter.
- Grease grill or a grill pan with oil and preheat to medium-high heat.
- Lightly coat a large frying pan with some extra oil and heat over medium heat. Remove plastic wrap and using a spatula, gently slide sweet potato buns into pan. Fry until golden brown on both sides and warm in centre, about 3 to 5 minutes per side. Use sweet potato buns while warm or at room temperature.
- In a medium bowl, mash avocado until smooth. Stir in lime juice, cumin, ½ tsp (2.5 ml) salt, cilantro and tomatoes until well combined. Set aside.
- Grill burger patties, flipping every few minutes, until cooked through, about 8 to 10 minutes total. Place half the sweet potato buns on a platter. Top with arugula, red onion slices, burger patties, generous dollop of avocado sauce and jalapeños. Sandwich with remaining sweet potato buns and serve.
Drink Pairings
CURRIED CARROT HUMMUS
Ingredients
Serves 2 to 3
1 cup (250 ml) canned chickpeas
2 garlic cloves, divided
1 tbsp (15 ml) curry powder
4 medium carrots, peeled and steamed
½ cup (125 ml) water
¼ cup (60 ml) tahini
½ lemon, juice only
salt and pepper, to taste
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) fresh parsley, chopped
Instructions
- In a food processor, add chickpeas, 1 garlic clove, curry powder, carrots, water, tahini and lemon juice and blend on high until smooth. Add salt and pepper to taste.
- In a small saucepan over high heat, warm oil. Add parsley and remaining garlic clove. Cook until garlic starts to brown, about 3 minutes. Place carrot hummus into a serving dish and drizzle with parsley-garlic oil. Serve with pita bread or crackers. Can be refrigerated for up to 1 week.
Drink Pairings
CASHEW “CHEESE” WITH DRIED FRUIT AND PISTACHIOS
Ingredients
Serves 4
1 tbsp (15 ml) warm water
½ tbsp (7 ml) agar-agar flakes
1 tbsp (15 ml) olive oil
1 shallot, diced
2 garlic cloves, minced
1 cup (250 ml) raw cashews, soaked overnight
1 tbsp (15 ml) miso paste
1 tbsp (15 ml) nutritional yeast
4 tbsp (60 ml) vegan cream cheese
salt and pepper, to taste
2 tbsp (30 ml) pistachios, chopped
2 tbsp (30 ml) dried apricots, chopped
Instructions
- In a small bowl, mix warm water with agar-agar until dissolved. Set aside.
- In a skillet over medium heat, warm oil. Add shallots and garlic and sauté until soft. In a high-powered blender, add sautéed shallots and garlic, drained soaked cashews, miso paste, nutritional yeast, vegan cream cheese and dissolved agar-agar water mixture. Blend until smooth. Add salt and pepper to taste.
- Line 2 small ramekins or bowls with plastic wrap. Divide chopped pistachios and chopped apricots between ramekins. Pour cashew cheese into ramekins, but do not stir. Place in fridge and allow to set for 8 hours or overnight. When ready to serve, flip cashew cheese upside down into a serving dish and remove plastic wrap. Serve with baguette or crackers. Can be refrigerated for up to 3 days.
Drink Pairings
MUSHROOM WALNUT PÂTÉ
Ingredients
Serves 2 to 4
1 cup (250 ml) water
½ cup (125 ml) dried porcini mushrooms
2 tbsp (30 ml) olive oil
4 tbsp (60 ml) vegan butter, divided
1 shallot, diced
4 garlic cloves, minced
¼ cup (60 ml) fresh thyme, stalks removed
2 cups (500 ml) chopped cremini mushrooms
1 Portobello mushroom, chopped
½ cup (125 ml) walnuts
¼ cup (60 ml) dry sherry
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) balsamic vinegar
1 tsp (5 ml) white miso paste
salt and pepper, to taste
Instructions
- In a saucepan over high heat, bring 1 cup (250 ml) water to a boil then add dried porcini mushrooms. Reduce heat to medium and simmer for 20 minutes. Strain and set liquid aside. Discard porcini mushrooms.
- In a skillet over high heat, heat olive oil and 2 tbsp (30 ml) vegan butter. Add shallots, garlic, thyme and chopped mushrooms. Reduce heat to medium and sauté for about 10 to 15 minutes, until soft. Add ½ cup (125 ml) of reserved porcini liquid, walnuts and sherry and cook until liquid is absorbed, about 5 minutes. Allow to cool for 10 minutes. Transfer mixture to a food processor, add soy sauce, vinegar and miso paste and blend on high until smooth. If mixture is too dry, add spoonfuls of remaining porcini liquid until pâté is spreadable. Add salt and pepper to taste.
- Transfer mixture to a medium-sized ramekin, press pâté down until surface is flat. Melt remaining 2 tbsp (30 ml) vegan butter. Pour butter over pâté and refrigerate for 4 hours or overnight.
- Serve pâté at room temperature with bread or crackers. Can be refrigerated for up to 3 days.
Drink Pairings
BEET HUMMUS
Ingredients
Serves 2 to 3
1 large beet, peeled, cut into 1-in (2.5 cm) cubes
1 cup (250 ml) canned chickpeas, drained
1 garlic clove
½ cup (125 ml) water
¼ cup (60 ml) tahini
1 lemon, juice only
salt and pepper, to taste
Instructions
- Over a pot of boiling water, place beet cubes in a colander with a lid. Steam until fork-tender, about 15 minutes.
- In a food processor, add steamed beets, chickpeas, garlic, water, tahini and lemon juice and blend on high until smooth. Season with salt and pepper. Serve in a bowl with crackers on the side. Can be refrigerated for up to 1 week.
Drink Pairings
SUN-DRIED TOMATO PESTO
Ingredients
Serves 2 to 3
1 cup (250 ml) oil-packed sun-dried tomatoes
½ cup (125 ml) toasted pine nuts
1 cup (250 ml) fresh cilantro, packed
1 garlic clove
1 tbsp (15 ml) lemon juice
salt and pepper, to taste
Instructions
- Strain 1 cup (250 ml) of sun-dried tomatoes from a jar reserving ¼ cup (60 ml) of the oil.
- In a food processor, add all ingredients with reserved oil and blend until spreadable. Sun-dried tomatoes can be very salty, so taste pesto first before adding any salt. If needed, add salt just before serving. Can be refrigerated for up to 2 weeks.
Drink Pairings
TRUFFLE ALMOND “RICOTTA”
Ingredients
Serves 2 to 3
1 cup (250 ml) raw almonds
1 tbsp (15 ml) nutritional yeast
1 lemon, juice only
½ cup (125 ml) warm water, plus more if needed
2 tbsp (30 ml) truffle oil
salt and pepper, to taste
Instructions
- In a bowl, cover almonds with lukewarm water, set aside and let soak for 8 hours or overnight.
- Strain almonds and add to a high-speed blender with nutritional yeast, lemon juice and water, add water gradually while blending until mixture is silky smooth. Add more water if needed to achieve this consistency.
- Stir in truffle oil and salt and pepper to taste. Serve with crackers or bread. Can be refrigerated for up to 1 week.
Drink Pairings
SPICED NUTS
Ingredients
Serves 2 to 3
2 tbsp (30 ml) tamari sauce
1 tbsp (15 ml) sumac spice
1 tbsp (15 ml) honey
1 cup (250 ml) mixed raw nuts
1 tbsp (15 ml) lemon zest, for garnish
1 tbsp (15 ml) fresh mint, finely chopped, for garnish
Instructions
- Preheat oven to 325 F (170 C).
- In a small bowl, mix tamari, sumac and honey. Toss nuts in mixture to coat then spread on a baking sheet lined with parchment. Bake for 10 to 15 minutes. Toss every 5 minutes to avoid burning honey. Let nuts rest and sprinkle with lemon zest and mint.