Veg*n Cooking and Other Random Musings: Anasazi Patties with Rosemary Roasted Sweet Potatoes

Wednesday, December 31, 2008

Anasazi Patties with Rosemary Roasted Sweet Potatoes

Awhile back, when Brett and I first tried Anasazi beans, he said they reminded him of poultry, which I could go along with. Since then, when thinking about using Anasazi beans, I have tried them in applications where flavors similar to that of poultry would be conducive - mostly Mexican until now - and it has always worked beautifully. I mean no judgment, but I am not one of those vegetarians who is interested in recreating all my omnivorous favorites veg-style, personally, I did not stop eating meat so I could try to recreate it with fake things, I never really liked meat all that much anyway. However, I do not have a problem using particular flavor profiles. For example, I think the metallic, iron quality of green lentils holds up to the seasoning profile you would use with red meat quite well, so I will rock that seasoning combination with lentils. I will not, however, try to create something that is supposed to resemble, in taste and texture, say fajita meat strips.

Anywho, back to the topic at hand. Seeing as how Anasazi beans take on poultry-ish flavors very well, I have wanted to make a patty out of them and use poultry seasoning. I don't like calling something like this a 'burger' as to me that implies meat, but at the same time, meat doesn't have a license on the word 'burger' either - there have long been many different types of burgers, made from different types of meat, legumes, and veggies - so I was at a little bit of a loss for what to call these, I guess patties it is.

These were very, very good, though they do not taste anything (thankfully) like chicken; the beans just take on the poultry seasoning quite well. I put my food processor to work for the veggies (I so rarely think to do that and it saves a ton of time!), so the patties and the sides were all done in about 45 minutes - oh, and I was also left with 4 huge patties to freeze for quick, tasty meals in a hurry. I decided to serve these with my take on rosemary roasted sweet potatoes. Laura, from the wonderful CoMo blog Peace by Pastries, is always making something like these and various other delightful looking sweet potato dishes and I finally had a meal I thought they would go well with. They were pretty good, I would recommend (as I do in the recipe below) peeling the sweet potatoes first. And I'm honestly not sure how much I like rosemary. It has a strong "smaste" (smell-taste), and even after trying to crumble the pine needle like rosemary, it was still in large pieces that I wasn't super fond of. We also served this meal with steamed kale.



























The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms

Anasazi Patties
Makes about six huge patties.

4 cups Anasazi beans, cooked ****
1 carrot, peeled and shredded +
1 1/2 cup shiitake mushrooms, chopped +
1/2 yellow onion, chopped +
4 cloves of garlic, minced +
1/2 cup regular rolled oats
1/2 cup whole wheat pastry flour
1/4 cup vital wheat gluten
1/4 cup chopped walnuts +
1 tbsp organic ketchup
1 tbsp safflower oil
1 tsp poultry seasoning
black pepper

Fixins:
whole wheat burger buns
mayonnaise (I used vegan mayo)
stone ground mustard
ketchup
zesty pickles +
lettuce

(I used my food processor to chop all the veggies and save time.)

In a large bowl, smash beans with a fork, leaving just a few in whole or half form. Stir in the veggies and combine well.

Slowly stir in the oats, flour, vital wheat gluten, and walnuts. You may need to use your hands to get everything all worked together.

Add the ketchup, oil, and seasoning.

Refrigerate the dough for about an hour.

Once dough has sat for an hour, form six large balls out of the dough and flatten as you would for a burger.

Spray a small skillet with safflower (or other) oil in a mister. Let pan heat up for about a minute over medium high heat and add a patty. Fry for about 6-8 minutes and flip. I like the patties to get firmer, so I will often cook them on both sides, and then do a lot of flipping for an additional minute or two. This will allow them to cook a little more without them getting burnt.

Put on your favorite bun with your favorite toppings (how we dressed them is listed above).

Rosemary Roasted Sweet Potatoes
3 small sweet potatoes, cubed (you can peel them if you like) +
2 cloves of garlic, minced +
1 tsp dried rosemary + (not sure if it is local or not)
1/4 tsp Spanish paprika
1/4 tsp salt
dash black pepper
1-2 tbsp safflower oil

Preheat oven to 375.

Toss cubed sweet potatoes with garlic and spices. Place in a baking dish that has either been sprayed with oil or lined with parchment or foil to keep the taters from sticking.

Roast for 35-45 minutes or until potatoes are soft.

I am really stoked that we have more of these burgers in our freezer. Using the vital wheat gluten gave the patties a firmer, more pleasant texture, and it also gave me something to do with the jar of the stuff that has been lurking in my cabinet.

A bit of a side note I just noticed, as of today, I have been blogging for a year. It is amazing how quickly the time goes by.

I hope everyone has a wonderful and safe New Years! I have the last post I am behind on scheduled to go up tomorrow and will finally be caught up (!!!!!). I will be back early next week with a local booty update and to catch up on your blogs (I may have a new recipe by then as well).

'Til next time.

13 comments:

jessy said...

your patties look perfect, Jennifer! i'm loving the combination of mushrooms, walnuts, carrots - mmmmmmm! i hear ya on the burger labeling. on one hand burger doesn't always have to = meat, but patties sounds so much more fun! and so much more yummy! mmmmmmmmm! i'm going to keep an eye out for some of those anasazi beans. we're also a big fan of natural flavor profiles. the other day i was enjoying some grits and thought "these kinda taste similar to eggs" - totally going to remember that & use it for something, indeed. fake meats can be scary things. we picked up a pack of those fake sausages as a special treat last week - used 1/2 of 1 (there were 4 in a pack) to put on a pizza, and now we're stumped on what to do with the rest. i can't just see myself eating fake sausages as a side. i may have to freeze them up and use them every now & again for a pizza topping, but now we know that fake meats aren't really meant to be with us. ahahahahaaa! lesson learned.

vital wheat gluten - we use 1 tbsp per 1 cup of whole wheat flour when we make breads & pizza crusts with it. kinda helps to soften it up a bit. very cool on using it in patties. totally going to have to try that sometime. good idea on using the food processor to chop veggies. i always forget to use that method, too! saves sooo much more time! i love mincing garlic in the food processor as well - easy peasy!

have a super stellar new year!

jessy said...

i almost forgot... happy blogaversary, Jennifer! that's so awesome! squeeeeeeeeeeeee!

selina said...

wow jennifer!! those patties sound delicious. i wish i had some cooked anasazi beans right now. i'm thinking about getting a pressure cooker to cook beans because i am not prepared enough to have some cooked ones on hand.

i hear you on the fake meats. i have them occasionally but thats usually when im being lazy.

happy blogaversary!!!

Jennifer (of Veg*n Cooking) said...

Jessy - Thank you! I had been wanting to do something like this for awhile and for some reason just never got around to it until recently.

That is awesome that you guys like to do natural flavor profiles as well too.

I don't hold anything against anyone who likes fake meats, but they few I have experienced were pretty gross (in my humble opinion), and they are loaded down with a bunch of fake things.

That is a wonderful idea for use of vital wheat gluten, I bet that gives the bread a better textures. This was one of the first times that I remembered to use my food processor to chop the veggies, it isn't usually until about half way through the prep work that I realize I could have used that!

You too Jessy - stay safe and have fun!

Thank you Jessy, you are too nice! It is hard to believe that a year has gone by already isn't it?

Jennifer (of Veg*n Cooking) said...

Selina - I think you were commenting at the same time as I was responding to Jessy.

Thank yo, they were really good. A pressure cooker would be wonderful! You can cook beans in no time that way, and it would be great for when you are "off the ball" and don't get your beans started as soon as you had needed to.

Haha, I almost consider things like Amy's California burgers faux meats, but I don't know that many others would consider them to be such. I eat those when I am feeling lazy, but that is as far as I go down the fake meat expressway.

Thank you!

Courtney said...

Congrats on a year of blogging--that is quite the accomplishment! I hope you know how much each and every one of your posts is appreciated :o)

Your patties look great! I like patties with a little wheat gluten in them--it really adds something to the burgers, in my opinion.

I hope you have a safe, warm, and happy new year! Have fun!

Courtney

Jennifer (of Veg*n Cooking) said...

Courtney - Thank you! You are so kind, really, your comment made my day! :-)

I agree, it did something to the texture that I haven't had in my prior attempts at bean patties. It added a little more bite or something, I'm not sure how to describe it.

Thank you, I did! I hope you did as well - here's to a wonderful 2009!

livinginalocalzone said...

Can I just say, I'd be happy to have you cook for me any time - you could open your own restaurant with these tasty goodies, between this and the black bean/squash/tomatillo recipe, you're set :-) Oh, and I feel the same as you about calling them "burgers" - its not meant to imitate or be a meat substitute but a delicious meal all with its own identity. The fake-meat thing just doesn't seem right to me. I know it works for others, but just rings "off" in my head. So happy that someone else feels the same way.

Jennifer (of Veg*n Cooking) said...

Living in a Local Zone - Well thank you, I am flattered. I can say the same for you - especially that bread!

I'm glad you understand what I meant about the "burgers" thing - and the fake meat. It just king of creeps me out and I haven't really liked any of the "substitutes" I have tried - tofu, tempeh, and seitan included. Beans, nuts, and grains are just fine with me, thanks!

T said...

That's a good strategy for coming up with flavor profiles. I still haven't used all the beans you guys try, but I finally found where I can get them! My Organic Market is a chain in the DC/ Metro area that carries all the varieties of beans you guys use, in bulk! So stoked.

Jennifer (of Veg*n Cooking) said...

T - Thanks, it seems to have worked for us so far. Haha, we use a lot of beans. That is wonderful, I love the bulk section.

Anonymous said...

Wow! These look and sound so good. I ran across your recipes when I was searching for ways to serve anasazi beans, of which I have about 20 pounds, and this one is the most interesting and enticing one I've come across. The poultry seasoning is a brilliant touch. Ditto for the rosemary addition to sweet potatoes. Can't wait to try them.

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