PRESSURE COOKER TENDER PATTIES

SERVES 2 CUPS

3⁄4 cup vital wheat gluten

1⁄4 cup chickpea flour

2 tbsp nutritional yeast

1⁄2 tsp dried basil

1⁄2 tsp salt

1⁄2 tsp poultry seasoning

1⁄4 tsp garlic powder

1⁄4 tsp onion powder

1⁄4 tsp paprika

2 1⁄4 cups vegetable broth, divided

1 tsp extra virgin olive oil

1⁄2 tsp tamari

2 tbsp tomato sauce

NUTRITIONAL VALUES

Calories: 301kcal
Fat: 8.3g (1.6g S.Fat)
Carbs: 26.2g
Protein: 31.3g
Sugar: 5.4g
Sodium: 2765mg

METHOD

In a large mixing bowl, combine the gluten, flour, nutritional yeast, basil, salt, poultry seasoning, garlic and onion powders, and paprika.

In a small bowl, combine 3/4 cup vegetable broth, oil, and tamari. Combine the wet and dry ingredients in a mixing bowl.

Combine the ingredients and knead for 2 to 3 minutes, or until the dough is elastic. It should be stretchy and pull back while remaining pliable. Cut the dough into eight equal pieces. Squeeze and work your fingers around to form a patty about 3 to 4 inches in diameter.

Put everything in an electric pressure cooker. In a small bowl, combine 1 1/2 cups water, 1 1/2 cups vegetable broth, and the tomato sauce, then pour over the seitan cutlets in the pressure cooker. Close the lid, making sure the top knob is in the sealing position. On the front of the pot, press the Manual button. Set the button to 4 (meaning 4 minutes). The pressure cooker will click and begin to build pressure in a few seconds. Building pressure and cooking time will take about 15 minutes. Allow the cutlets to set in the pot. They will continue to cook as the pressure naturally releases. Don't open the vent.

Go ahead and vent after about an hour. It may have already cooled completely, but vent to ensure that all of the pressure has been released before opening the lid.

Remove the cutlets from the liquid and place them on a cooling rack to cool. You can eat them right away, add them to a recipe, or store them in the refrigerator overnight. They are delicious the next day and freeze well.

TRIPLE POWER PATTIES

SERVES 6 PORTIONS

FOR THE PATTIES

2 medium sweet potatoes, peeled and chopped into 2-inch cubes (equal to 2 cups mashed sweet potato)

1 cup quinoa

2 tbsp extra virgin olive oil, divided

1⁄4 cup diced onion

2 tbsp raw shelled hempseed

1⁄4 tsp paprika

1⁄4 tsp ground cumin

1⁄4 cup panko

1 397g (14oz) can black beans, drained and rinsed

FOR THE SPICY MAYO DIP

1⁄2 cup vegan mayonnaise

1⁄4 cup sweet chili sauce

1 tsp tamari

1⁄2 tsp Tabasco

NUTRITIONAL VALUES

Calories: 1008kcal
Fat: 80.1g (55g S.Fat)
Carbs: 69.3g
Protein: 19.1g
Sugar: 27.9g
Sodium: 65mg

METHOD

PATTIES:
Cover the sweet potato cubes with water in a medium saucepan. Cover and bring to a boil, then reduce to a medium high heat. Cook for about 15 minutes with the lid slightly cracked, or until the sweet potatoes can be pierced with a fork. Drain and mash the potatoes. Place aside.

In a separate saucepan, cook the quinoa: place the quinoa in a sieve and thoroughly rinse it. Combine quinoa and 2/3 cup water in a small saucepan. Bring to a boil, then cover and reduce to a low heat. Cook for 10 to 15 minutes, or until all the water has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and fluff it up.

Meanwhile, heat 1 tbsp oil in a skillet over medium high heat. Sauté the onion for 10 to 15 minutes, or until translucent.

In a large mixing bowl, combine the mashed potatoes, quinoa, sautéed onion, hempseed, paprika, cumin, and panko. Add the black beans and mix well. Make twelve balls and then flatten into 14-inch-thick patties.

Heat the remaining oil in a skillet over medium high heat. Brown the patties for 3 to 5 minutes on each side, or until lightly browned.

SPICY MAYO DIP:
Combine all the dip ingredients in a large mixing bowl.

Serve with Triple Power Patties in a bowl.

CRISPY AMARANTH PATTIES

SERVES 12 PATTIES

1 cup (180 g) (6.3oz) dry amaranth

1 1⁄2 cups (355 ml) water

1⁄2 ounce (14 g) (0.49oz) dry mushroom of choice

3⁄4 cup (180 ml) vegetable broth, boiling

3 tbsp (45 ml) fresh lemon juice

1 tbsp (15 ml) olive oil

1⁄3 cup (53 g) (1.9oz) minced red onion

2 cloves garlic, grated or pressed

1 tbsp (8 g) (0.28oz) nutritional yeast

1⁄2 tsp dried oregano

1⁄2 tsp Scant dried basil

1⁄4 tsp dried thyme

1⁄2 tsp fine sea salt Ground peppercorn

1⁄4 cup (30 g) (1.1oz) whole wheat pastry flour or (31 g) (1.1oz) all- purpose flour

2 tbsp (16 g) (0.56oz) cornstarch or arrowroot flour

1 tbsp (12 g) (0.42oz) chia seeds, optional

Non-stick cooking spray or oil spray

NUTRITIONAL VALUES

Calories: 54kcal
Fat: 2g (0.2g S.Fat)
Carbs: 8.8g
Protein: 0.8g
Sugar: 6.2g
Sodium: 38mg

METHOD

In a rice cooker, combine the water and amaranth and cook until the liquid is absorbed, about 20 minutes. (Alternatively, cook the amaranth on the stovetop according to the package directions.) Allow to cool completely before forming the patties.

Soak the mushrooms for 15 minutes in the broth. When the mushrooms are cool enough to handle, gently squeeze out the liquid, reserving the broth for later use. Set aside the mushrooms, which have been finely minced.

For the following, we prefer to use our stand mixer fitted with the paddle attachment, but it is not required. Because cooked amaranth is sticky, it just makes the preparation a little easier and less messy. Combine the cooled amaranth, mushrooms, lemon juice, oil, onion, garlic, nutritional yeast, oregano, basil, thyme, salt, and pepper in a large mixing bowl. Stir in the flour, cornstarch or arrowroot, and chia seeds until thoroughly combined. Refrigerate for at least 1 hour, covered.

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a whoopie pie pan with cooking spray.

Use 3 packed tbsp (approximately 55 g) of the mixture for each patty, placing them on the pan; the mixture will be sticky, so moisten your hands to help with the shaping. Flatten the dough to fit the pan. Rep with the remaining mixture. You should get a total of 12 patties.

Coat the patties lightly with cooking spray. Bake for 15 minutes, then flip and bake for another 12 to 15 minutes, or until golden brown and firm. Allow 10 minutes to stand before serving warm or at room temperature.

SPLIT PEA PATTIES

SERVES 8 PORTIONS

3⁄4 cup (148 g) (5.2oz) dry green split peas, cooked al dente (See Recipe Note.), drained

3 tbsp (45 ml) fresh lemon juice

1 tbsp (15 ml) neutral-flavoured oil

3 cloves garlic, grated or pressed

1⁄3 cup (53 g) (1.9oz) minced red onion

1⁄4 cup (4 g) (0.14oz) minced fresh cilantro or (15 g) (0.53oz) fresh parsley

1 tsp ground cumin

1 tsp garam masala

1⁄2 tsp fine sea salt

1⁄2 tsp paprika (smoked or regular)

1⁄2 tsp turmeric

1⁄8 tsp cayenne pepper

1⁄4 cup (30 g) (1.1oz) whole wheat pastry flour or (31 g) (1.1oz) all- purpose flour

2 tbsp (24 g) (0.85oz) potato starch or (16 g) (0.56oz) cornstarch

1⁄2 tsp baking powder

Water, as needed

Non-stick cooking spray or oil spray

NUTRITIONAL VALUES

Calories: 305kcal
Fat: 2.9g (0.5g S.Fat)
Carbs: 52.5g
Protein: 18.1g
Sugar: 4.8g
Sodium: 418mg

METHOD

In a food processor, pulse the cooked split peas about 15 times to slightly break down the peas. You're not trying to purée them, but rather to get the mixture to hold together better so that it can be formed into patties. In a large mixing bowl, combine the split peas, lemon juice, oil, garlic, onion, cilantro, cumin, garam masala, salt, paprika, turmeric, and cayenne pepper. On top, combine the flour, starch, and baking powder.

Stir until everything is well combined. If the mixture is dry and crumbly, add 1 tbsp (15 ml) of water at a time until it holds together better. Usually, we need to add 2 tbsp (30 ml) of water. 1 hour in the refrigerator

Preheat the oven to 350°F (180°C, or gas mark 4).

Divide the mixture into 8 patties (each a scant but packed 14 cup, or 60 g) about 3 inches (7 cm) in diameter and 12 inch (1.3 cm) in thickness. Place on a parchment-lined baking sheet or in a lightly greased whoopie pie pan. Coat the top lightly with cooking spray.

Bake for 15 minutes on one side, then flip, spray lightly with cooking spray, and bake for another 10 minutes, or until golden brown.

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a pan or in the oven or serve cold or at room temperature.

RECIPE NOTES

Serve this with your favourite tofu scramble for an extra protein boost. To keep the green theme going, make a pesto tofu scramble. Alternatively, try a small bowl of warm shelled edamame sprinkled with sea salt.