Just because I don't eat meat, that doesn't mean I don't enjoy a good burger!! I absolutely do, and if I do say so myself, the burgers I make are packed with protein and so incredibly satisfying. Having enough protein is really important because you tend to crave sweets and other junk food, when you are not eating enough protein. I always make sure that I eat enough protein, my favorite kind being tofu, I eat a lot of tofu! When I am eating enough protein, I don't feel tempted to binge on something I could regret later.
Ingredients: (makes about 4 patties)
1 firm tofu package (300g)
2 teaspoons of veggie stock (powder)
1 tablespoon of brown rice flour or any flour
1/2 cup of chopped potherb mustard (or any kind of greens)
dash of salt and pepper
olive oil (to grease the frying pan)
How to make:
Press the tofu. Put the pressed tofu, the veggie stock, flour, potherb mustard, salt and pepper into a blender and mix only slightly until all the ingredients are combined. Mold the mixture into patties. Grease the pan and put it on a medium heat. Gently place the patties into the pan and cook for about 5 minutes. When one side is golden brown, flip the patties over and place a lid on top of the patties (this will help cook the inside). Cook for another 5 minutes and then enjoy!
Japanese style annkake sauce:
Ingredients:
1 packet of dashi (Japanese soup stock)
1/4 cup of sliced carrots ( I like to shape mine into flowers)
1 handful of any kind of mushrooms (I used Japanese shimeji mushrooms)
1 tbsp of soy sauce
2 tbsp of arrow root starch
2 cups of water (additional 2 tbsp of water for the arrow root starch)
How to make:
Combine the 2 tbsp of water and the arrow root starch in a small bowl and set aside. Boil the water in a non-stick frying pan, then place the dashi into the pan and cook for about 5 minutes on a high heat. Then, place the veggies in and cook for another 5 minutes. Once the veggies are cooked, put the stove on a low heat and put the soy sauce in. Then mix in the pre-prepared arrow root starch, slowly (you might want to mix it again because it tends to separate from the water). Gently stir for about 2 minutes until it is all combined and enjoy!
Optional toppings:
I like to place a Shisho leaf on top of my burger, then, pour the annkake sauce over my burger and lastly top it with some grated daikon radish !
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