First of all, sorry the pics are so big, blogger is not allowing me to upload the pics, so I have to post this all in html.. and I'm not in the mood to look up resizing codes.
Anyways... this is a pic of my "raw ground beef patties" AKA uncooked veggie burgers.
I've been asked several times to elaborate on the method.. I'm sorry to say, I still haven't written down a recipe, but I promise, the next time I make them I will. And I make them two times a week at least.
The pic here is to give you an idea of the texture the pattie needs to be before grilling. They key to this texture is chilling it overnight or for a minimum of 3 hours.
I use Lipton Onion Soup Mix in these. If you don't want to do that, then I suggest some veggie bouillon cube and dried onion flakes. If you won't want to do that, then saute 1 small onion with soy sauce or salt and use that.
Some of the TVP in the above pic was caramel colored, so that's why you see some dark flecks.
Here's a rough recipe:
1 batch Okara from making soymilk, you can subsitute this with 1.5 cups of pureed white beans, soybeans being the best since they contain fat. Warm the bean puree.. the okara I use is piping hot from making soymilk. You can do this in the microwave
6 oz tomato paste
Lipton Onion Soup Mix (1 pouch)
TVP (enough to make the mixture come together)
Hot soymilk or water to bring the mixture together if needed.
A couple TBS oil if desired
Add: any flavorings you wish. I like to add fresh herbs, condiments, spices or whatever suits my fancy. For instance, I have added fresh basil fresh garlic and a bit of live oil for a pizza like burger. I have added horseradish and caraway for reuben like patties, I add dijon or yellow mustard and browning liquid (Gravy Master) for a traditional type "hamburger" pattie.
It is very important to let the mixture chill. (I can't say this enough).. Grill on an oiled grill or grill pan over medium heat (I use my cast iron grill pan on 5 on my electric stove) covered for 5 minutes on the first side, flip and grill for 5 mins uncovered.
You can also add fresh garlic,parsely, basil, miso and roll into small balls for meatballs. brown them in a skillet, then bake at 400 for 25 mins or so. Also, if you make the meatballs, add oil.
Ok, onto cheese. I made some Cashew Cheese.. in fact, I made quite a bit. I took a lot from the Native Foods Cookbook recipe, but left out a few things and added more flavor. This made 5 8oz domes. 3 are in the freezer, as I'll use them to top pizzas and other baked goods.
Here's a summary of what I used.
3 cups piping hot, freshly made soy/rice milk (literally as soon as it was done)
3 tbsp Agar Powder (yes, it's a lot.. but it works)
-bring these two to a boil for a minute or two, whisking. Let it cool down for 5 minutes or so.
Pour into a blender and add:
2 cups cashews
1 tbsp prepared mustard (I like dijon)
3 tbsp miso
1 tbsp onion powder
1 tbsp garlic powder
1/2-3/4 cup lemon juice
1 tsp kosher salt (taste before adding, because some miso is very salty, start by adding 1/4 tsp kosher salt... if using table salt, add much less and taste)
Blend for several minutes... pour into 8 oz containers. I kept the last 8 oz in the blender and added around 1/4 capful of liquid smoke for a "smoked" provolone type cheese..
As you can see, this set up nicely. I grated some for my breakfast pizza, which I made on one of my homemade tortillas. I added marinara and veggies and around 1/4 cup of the "cheese".