I’m going to be playing a bit of catch-up on the blog this week as I was away this weekend and wasn’t totally prepared in terms of making things.
I think I’m about 4 days behind so this will be the first of a couple double posts until I can get back on track!
Day 175 – Beet Burgers
I made beet burgers back in the fall but the recipe but with a bunch of beets waiting to be used the fridge I suddenly got the craving to make them again, I tried out a different recipe this time which seemed to be a hit on the blog Fat Free Vegan. They were really tasty and even better the next day in a sandwhich. If you like beets (and don’t mind having your hands stained red for a few hours) you should totally make these!
Roasted Beet Burgers
2 medium beets
1 medium onion
6-10 garlic cloves (or as many as you like)
14 ounces extra-firm tofu (not silken)
1 tablespoon nutritional yeast
1 tablespoon soy sauce
1/2 – 1 teaspoon salt (or to taste)
2 tablespoons ground flax seeds
1/4-1/2 teaspoon chipotle chile powder or smoked paprika (optional, to taste)
Preheat oven to 350F. Wash and trim the beets, and wrap each one in foil. Trim the onion and wrap it in foil. Wrap the unpeeled garlic in foil (or trim the top of an entire head of garlic and wrap it). Place all on a baking sheet and roast for 50-60 minutes. Remove from oven and allow to cool until vegetables are easy to handle. (You can do this step ahead of time, if you wish; just keep the roasted vegetables in the refrigerator until you’re ready to make the burgers.)
While the vegetables are cooling, mash the tofu and stir in the remaining ingredients.
When the onions and garlic are cool enough, peel the onion and chop finely (I used a food processor). Squeeze the garlic from the cloves. Add both to the tofu and mix well. Peel the skins from the beets under running water, and shred. Add the shredded beets to the tofu, stirring until the mixture is a uniform, bright color.
Shape into patties about 3 inches wide and 1 inch thick. Place on a cookie sheet covered with parchment paper or silicon baking mat. Bake at 350 for about 30 minutes. Remove from oven and allow to stand for a few minutes before removing with a spatula and serving.
Day 176 – Octopus KeyChain
I was playing around with some polymer clay and thought that I would whip up this little keyring. After making the octopus I inserted a small eyelet hook used to hang frames into the top. Then it was baked and I’ll glaze it to make it a bit sturdier.