The Farm Cafes Farmhouse Veggie Burger Food

FARMHOUSE VEGGIE BURGER

Steps:

• Sauté eggplant on low heat till grey and very soft.
• Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
• Form into 4 equal patties about an inch thick.
• In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
• Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
• **Notes: These are the exact directions from the restaurant website, and it's usually best to stick to the recipe on your first try. I have made these without peeling the eggplant and the peels don't hurt anything. I don't know if I always pick unusually big eggplants, but I get six burgers from this recipe instead of the four the restaurant states. I also now use an egg as the binding agent with half the amount of cheese, which I find holds the patties together a little better. They are smashing with a whole, canned poblano on top. Enjoy!

THE FARM CAFE'S FARMHOUSE VEGGIE BURGER

Steps:

• Sauté eggplant in 1 tbls. butter on low heat until very soft, about 15 minutes. I actually ended up adding a touch more butter so they wouldn't stick.
• Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator (or alternately, place the eggplant, mixed with 1-2 tbls. olive oil, on a baking sheet and roast about 15-20 minutes on 400*F. or till soft. Then mix with rest of ingredients-except oil- and continue with directions given).
• Form into 4-6 equal patties about an inch thickThe amount of patties will depend on the size of the eggplants).
• In a sauté pan, heat olive oil until hot, then fry patties till dark brown, about 5 minutes each side.
• Serve on whole grain sandwich buns with caramelized onions, spicy brown mustard, roasted red peppers and mix of baby salad greens(or spinach). Enjoy!
• Note:.
• I halved the recipe using a 1 pound eggplant and came out with 3 nice size patties. I did use 1 scallion and a handful of chives. I used just a little more cheese than called for(I used a mixture of cheddar and jack). Yummy!

MANKOMO'S FARMHOUSE BREAD

Steps:

• Preheat oven to 200C / 392°F.
• Mix all the dry ingredients and then add the butter if using.
• Gradually mix in the water and knead until you have an elastic dough which comes away from the sides of the bowl. If kneading by hand, do so for 10 minutes, 3 minutes with a food mixer.
• Allow to rise in a warm place, covering the bowl with clingwrap until the dough has doubled in size.
• Knead again lightly and place in a bread tin (at this point you can divide the dough if it is too much for one tin).
• Leave to rise again until doubled.
• Bake at 200C/392F for 15 minutes, then turn the oven down to 180C/356F and bake for a further 45 minutes or so, or until the loaves sound hollow when tipped out and knocked with your knuckles.
• You can use a variety of different flours in this recipe, as long as you end up with 1kg of flour in total.

THE WOODWARD VEGGIE BURGER

Steps:

• In a frying pan, saute onions and garlic in the olive oil.
• When onions are translucent, add the basil and mix well.
• Add the mixture to the cooked rice.
• Lightly toast nuts in frying pan and allow to cool.
• In a blender or food processor, grind all the nuts and sunflower seeds until coarsely ground.
• Add to the rice mixture with the tamari sauce and tahini.
• Shape into patties.
• To cook, brown in a nonstick pan on medium heat in olive oil.
• Veggyburgers should be served in pita bread or burger buns with your favorite accompianments.
• Enjoy!