Thursday, April 30, 2009
Sweet Potato Fries
Wednesday, April 29, 2009
Check out www.justinfoxburks.com
I'm working on a new flash version of my photography website. Click HERE to check it out. Please let me know what you think. The home page will cycle through images from my portfolio, and then you can access two personal projects via the "galleries" button.
Monday, April 27, 2009
Veggie Burger Throwdown
N’awlins Veggie Burger with Remoulade Sauce
3 cups water
1 cup dry yellow grits
2 cloves garlic (minced or microplaned)
2 Not-Chicken vegetable bouillon cubes
1 large celery stalk
1/2 green bell pepper
(All pulsed in the food processor until finely chopped)
About 1/2 cup blanched spinach (drained & chopped)
1 can of dark red kidney beans (drained)
4 dashes (or more) of hot sauce
Boil water and add boullion and garlic. Slowly add the grits as you stir. Reduce heat to a simmer and cook grits covered for 40 minutes until they are very thick. Set aside to cool. Sauté the chopped pepper, onion, and celery in olive oil over medium-high heat until the onion is translucent and all of the liquid has evaporated. Add sautéed vegetables, spinach, kidney beans, and hot sauce to the grits. Sir to incorporate. Cover and refrigerate two hours.
For the sauce:
1 celery rib
1 tablespoon mustard
2 green onions
1 teaspoon wasabi paste
1 teaspoon Braggs (or soy sauce)
Juice from1 lemon
A few dashes of hot sauce
1/2-cup fresh parsley
2 tablespoons olive oil
All goes into a food processor. Blend until smooth.
Portion into patties and brown in a non-stick skillet with a little olive oil. Serve on sliced French bread with remoulade sauce, heirloom tomatoes, and iceberg lettuce.
Chipotle Black Bean Torta
2 cups water
1 cup dry brown rice
1 cube of Not-Beef broth
1 teaspoon dried epazote (optional)
1/2 a large white onion
1/2 green bell pepper
2 cloves garlic
Pulsed in the food processor until finely chopped
1 ear of fresh corn (kernels removed)
1 can black beans (drained & rinsed)
2-3 chipotle peppers
1/2-cup wheat gluten
Dissolve the boullion cube in the water and bring to a boil. Add the brown rice, reduce to a simmer, and cover. Cook rice for 40 minutes or until tender. Set aside to cool. Sauté onion, pepper, and garlic in some olive oil until the onion is translucent and all of the liquid has evaporated. Do not burn the garlic.
In a large bowl, mix together the rice, sautéed vegetables, corn, and black beans. Take 1/3 of that mixture and the chipotle peppers, place it into the food processor, and pulse until it has broken down. Add the two mixtures together, and stir in the wheat gluten. Chill covered for about 2 hours.
Portion into 3-4 inch patties, and brown in a non-stick skillet with a little olive oil. Serve on torta bread with mayo, tomato, sliced red onion, lettuce, avocado, cilantro, lime, and melted Oaxaca cheese.
Irish Oat Burger
1/2 cup Irish oatmeal
2 cups water
2 cubes low-sodium vegetable broth
1 1/2 cups shredded Kerrygold Irish Cheddar
1 can of vegetarian baked beans (drained and rinsed)
1/2-cup panko breadcrumbs
Dissolve the vegetable broth cubes in the water, and bring to a boil. Add the oatmeal, and stir until you notice that it has begun to thicken. Reduce heat, and simmer for 40 minutes or until all water has been absorbed and the mixture is thick. Add remaining ingredients and work the mixture with your hands to incorporate. Portion into 6-inch patties and fry in a non-stick skillet with a little olive oil. Serve on oat bread or soda bread with mustard, mayo, lettuce, tomato, and tempeh bacon strips.
2 tbsp olive oil
1/2 tsp cumin
1/2 tsp coriander
2 cloves garlic
1 tsp tahini
1 can chick peas (drained)
1 cup loose packed parsley (chopped)
Toast the cumin, coriander, and garlic in the olive oil over medium heat until fragrant. (Toasting the spices in this way takes away the raw taste inherent in dried spices.)
Everything but the parsley and panko goes in to the food processor, and is blended until smooth. Mix panko and parsley into the chickpea mixture. Form into small balls and fry in olive oil until crispy. Alternatively, you may brush them with olive oil and bake them in a 400 degree oven until golden.
1 medium tomato (seeded and diced)
1 cucumber (seeded and diced)
1 shallot (minced)
Juice of 1 lemon
3 tablespoons olive oil
Handful of chopped parsley
Serve on warm pita bread with Greek yogurt, hot sauce, and cucumber dressing.
Sunday, April 26, 2009
See You Tonight!
Friday, April 24, 2009
Cool Ingredient Alert: Fiddlehead Ferns
Tuesday, April 21, 2009
Veggie Burger Class Time Change: 6pm
Monday, April 20, 2009
I got Stripes: Cast Iron Grill Pan
Chipotle Enchilada Sauce
Friday, April 17, 2009
Lunch Box: Raw Almond & Dried Apricot Sandwich with Honey
Thursday, April 16, 2009
Free Veggie Burger Class at Whole Foods April 26th 6pm
Sunday, April 12, 2009
Tortilla Soup with Seitan & Fire-Roasted Tomatoes
Saturday, April 11, 2009
Morning Glory Muffins
Friday, April 10, 2009
Lemongrass & Ginger Tofu
Sunday, April 5, 2009
WIP: Poblano Tamales
I need to make them one more time before I post a recipe, but I think I'm on to something here. Why wrap tamales in a corn husk that you peel off and throw away when you can use something to add tons of flavor? So I stuffed poblano peppers with masa and veggies. They were delicious. To serve I smothered them in homemade ranchero sauce and fresh guacamole.
Saturday, April 4, 2009
Fast & Easy Baked Italian Spinach
Friday, April 3, 2009
Baby Artichokes over Garden Pesto Pasta with Fresh Mozzarella
Wednesday, April 1, 2009
Quoted in The Commercial Appeal
I'm trying to avoid a caloric overload, so I called a vegetarian friend, East Memphian Justin Fox Burks, for advice.
Along with his wife Amy Lawrence, Burks, a photographer, chronicles his food experiments on a blog, The Chubby Vegetarian, and teaches freelance cooking classes at the Memphis Botanic Garden and at Whole Foods Market.
A few years ago, Burks perfected a grilled flatbread pizza that's delicious topped with just-picked seasonal vegetables, roasted eggplant and feta cheese, or a Puttanesca sauce. Shunning an aerated pan, he cooks the dough directly on the grates of his gas grill then finishes off the pizza under the broiler.
"There's something about that crust coming into direct contact with the heat source," Burks said. "It's where the magic happens. Don't be afraid: You have to throw it on there with the peel, and trust that it will be fine."
In our circle of friends, Burks is known for his so-good-you-forget-you're-not-eating-meat concoctions.
"When it comes to vegetarian food, pizza is the great equalizer," he said. "People don't look at a slice of pizza the way they would if I tried to serve tofu. Plus, it's so much fun to cook with other people.
"It's one of those great meals where if you have the dough and the sauce ready to go, you're just 8 minutes away from eating."