This week our post comes from our friend Jenné Claiborne at Sweet Potato Soul
As a burger loving vegan, I always find similar incarnations of meatless patties on restaurant menus. If it’s a mushroom burger, it’s probably made with portobellos. I don’t have anything against portobello mushrooms, I think they’re delicious; but I do prefer shiitake. At Caravan of Dreams, a lovely vegan restaurant in the East Village, they serve the most delicious Rosemary Shiitake Mushroom Burger. Served with tarragon “ali-oli” (aioli), grilled onions and tomato on a fresh olive ciabatta bun, just thinking about it makes me drool. For some, the combination of great bread, a juicy burger and perfectly paired condiments is what makes the burger. If the burger’s good, I can do without the bread, or eat it alone. The condiments are nice, but I’m focused on the burger.
For these mini shiitake green garbanzo patties, I wanted to create just that. A pattie that shines on its own. I have to say, the herbed aioli is so good it would be foolish to not have some in every bite!
Not only are shiitake mushrooms delicious and versatile, they’re incredibly healthy. Used for thousands of years in Chinese medicine as a medicinal mushroom, shiitake mushrooms have more recently been studied for their ability to protect against cancer. Shiitake mushrooms contain impressive levels of immune supportive components and antioxidants. Even more, they’re a great source of B vitamins and iron.
Shiitake Green Garbanzo Patties with Herbed Aioli over Roasted Carrots
(aioli recipe from The Artful Vegan cookbook by Eric Tucker. Green garbanzos can be found in the frozen food section at Whole Foods or fresh in the pod. They taste a lot like peas, but are more firm like dried garbanzos. If you cannot find them, substitute with 1/2 cup cooked dry garbanzos and 1/2 cup green peas.)
(Makes 1 cup)
6 oz silken tofu
1 tbsp light miso
juice of 1 lemon
1/2 tsp lemon zest, minced
1 clove garlic, minced
1 tsp nutritional yeast
1 tsp Dijon mustard
1 tbsp parsley, chopped
2 tsp coarsely chopped dill
1/4 tsp black pepper, freshly ground
4 tbsp extra virgin olive oil
In a blender or food processor puree all of the ingredients except for the olive oil. With the machine still running, slowly add the oil and blend until emulsified. Add salt to taste.
1 lb carrots, peeled and sliced on the diagonal
3 tbsp olive oil
1 tsp sea salt
Heat oven to 350°. Place carrots on a baking sheet covered with foil or parchment paper. Drizzle olive oil on carrots and toss to coat. Add sea salt and black pepper and roast for 20-30 minutes.
2 cups shiitake mushrooms, stems removed and caps wiped clean
1 cup green garbanzo beans, or normal garbanzos
1/2 cup onion, diced
1 clove garlic, diced
1/2 cup brown rice, cooked
1/2 cup parsley
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp olive oil + more for pan frying
- In a pan, saute onions and garlic in olive oil. When onions are translucent add the shiitake and cook about 5 minutes, or until they’ve cooked down and are tender.
- Place the remaining ingredients and the cooked mushrooms into a food processor. Pulse until ingredients are incorporated, but not completely pureed.
- Heat some olive oil in a skillet. So that the patties don’t stick to your hands, pour a little olive oil onto your palms and form the mushroom blend into small patties. Pan fry on each side for 4 minutes, or until golden brown. Transfer to a plate covered with paper towel as you finish cooking the remaining patties.
I met Jenné working on a shoot, she was modeling and I was pointing a fan at her so her scarf would look like it was blowing off in a breeze. Between shots we talked and it came up that we both have food blogs, so we decided to do a post together. Jenné is a vegan, that is a foreign concept to me, my love of meat and cheese makes it a challenge to understand a vegan diet. But I am always open to new things and these patties Jenné made really were very tasty, even the vegan aioli. Check out her blog Sweet Potato Soul for more great vegan recipes. I look forward to working with her again and tasting more new recipes.
Recipe © Jenné Claiborne 2012
Images © Jonathan Meter 2012