The world’s a stressy place, right? How about a way to create less stress? That’s where a pressure cooker comes in handy, which you may have noticed we mention more and more. One source of recent inspiration is the fantastic new book by Jill Nussinow, aka The Veggie Queen, who is an extraordinary cook, long-time food expert and a full fledged RD (Registered Dietitian).
Vegan Under Pressure doesn’t just refer to how we feel each day. It is a compendium of recipes and more importantly, lots of advice on how to create your own. This delicious looking Red Lentil, Sweet Potato, and Hemp Burger is yummy and inspired a kidney bean red lentil version of our own.
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Burger Photo © Lauren Volo 2014.
Red Lentil, Sweet Potato, and Hemp Burgers
Makes 8 to 10 burgers
1 cup minced onion
2 teaspoons grated fresh ginger
1 cup minced mushrooms, such as shiitake (stems removed) or crimini
1 cup red lentils, rinsed and picked over
1½ sweet potatoes, peeled and cut into large pieces (1 medium)
2¼ cups vegetable stock
Vegetable cooking spray, optional
¼ cup hemp seeds
¼ cup finely chopped fresh flatleaf parsley
¼ cup finely chopped cilantro
1 tablespoon curry powder
1 cup “baby” or quick oats
1 to 4 tablespoons brown rice flour, if needed
HOW TO MAKE IT:
- Heat a stove-top pressure cooker over medium heat or set an electric cooker to sauté. Add the onion, ginger, and mushrooms and dry sauté for 2 to 3 minutes. Add the lentils, sweet potatoes, and stock.
- Lock on the lid. Bring to high pressure; cook for 6 minutes. Let the pressure come down naturally. Carefully remove the lid, tilting it away from you. Transfer the lentil mixture to a large bowl and let stand until cool enough to handle, at least 15 minutes.
- Heat the oven to 375°F. Line a baking sheet with parchment paper and spray with cooking spray, if desired; or line the sheet with a silicone baking mat.
- When the lentil mixture is cool, mash it with a potato masher or a fork. Stir in the hemp seeds, parsley, cilantro, and curry powder. Stir in the oats. The mixture should come together and form a thick paste; if it is too wet, add brown rice flour by the tablespoon, as necessary.
- With wet hands, form into 8 to 10 patties and place on the prepared baking sheet. Bake for 10 minutes. Turn the burgers and bake for another 10 minutes, until they are firm and brown.
- Let cool for a few minutes. Serve immediately, refrigerate, or freeze for up to 3 months.
After reading through all of Jill’s advice on burger-making, we raided our fridge and combined some kidney beans, red lentil soup leftovers, oats, hemp, flax, spices and gave it a go. Delish. This is a book worth buying!