Ingredients
BURGER
10 oz frozen, chopped spinach
1 large potato
1 medium onion
1 medium bell pepper
1 cup french-style frozen gr.beans
1 tbsp garlic powder
1 tbsp dried chopped onions
1/2 tsp paprika
1/2 cup barbecue sauce
1/2 cup bread crumbs (seasoned if
1 desired)
1 1/2 cup quick rolled oats
1 tsp seasoned salt
1 tsp vegetable broth powder
VEGAN YEAST "CHEESE
1/4 cup nutritional yeast flakes
1/4 cup unbleached white flour
1/2 tsp sea salt
1/4 tsp garlic powder
1 cup water
1 tbsp non-dairy margarine
1/3 tsp prepared mustard
Directions
Thaw spinach in microwave. Microwave potato until completely cooked
and then finely chop. Finely chop onion and pepper and soften in
microwave. Mix all ingredients together thoroughly in large mixing
bowl.
Form into thin patties (the thinner the better) and fry in a lightly
oiled iron or "no stick" pan. Serve on kaiser roll with sauteed
onions, dill pickle slices, ketchup, Nayonaise and Vegan Yeast
"Cheese" spread.
Vegan Yeast Cheese:
Mix dry ingredients in sauce pan. Whisk in water. Cook over medium
heat while whisking until mixture thickens and bubbles. Cook 30
seconds more. Remove from heat.
Whip in margarine and mustard. Let cool slightly.
Another entry in the "Build a Better Burger Contest" sponsored by the
North American Vegetarian Society.
Since entering the contest, the contestant has reworked his recipe,
eliminating the green peppers and green beans, reducing the rolled
oats to 1/2 cup, adding 1/2 cup corn meal, and replacing the seasoned
salt and vegetable broth with tamari, dijon mustard, tarragon, basil
and parsley.
The recipe was entered in the contest without the vegan yeast cheese.
Submitted by Keith Zimmer, Milan, MI
From _Vegetarian Voice_
Servings: 12 servings
Popeye Burger Recipe brought to you by Recipe Ideas
Categories: Vegan
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into antiquity, at least as far as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these old recipes were just very basic pictorial instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts are a few clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into Roman times 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and afters, a style of dining still practiced today. Aspicius also recounts how the Roman cooks used a wide range of herbs, including a few that will be familiar to modern cooks such as thyme, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new foods and tastes led to an outbreak in manuscripts on food, many of which are kept safe in academic collections. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve the best banquets, and as a consequence, cooks and their collection of recipes became highly prized. However, it was during the 1800s that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cookery books were in high demand, due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Popeye Burger recipe.
