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
It is quite feasible to prove the history of written cooking instructions far back into history, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. Having said that, sadly, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the romans 25BC a roman called Apicius wrote a few documents detailing recipes prepared by the Romans. In his works, Apicius tells us how the meals were divided into starters, entrees and dessert, a style of dining still practiced today. Additionally, he tells us how the Romans were skilled in the use of many different aromatic flavors, including some familiar names such as basil, fennel and parsley. Over the following few hundred years, the upper-class families of the West tried to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipe collections could command a high salary. Nevertheless, it was during the 19th century that cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery publications were increasing in popularity as a result of more people being able to read, people having increased leisure time and having more money to spend. |
We hope you enjoy this Popeye Burger recipe.
