I understand that it is the holiday season, last minute gifts are consuming our thoughts, our bellies long for grandma’s stuffing, and we try to remind ourselves the “reason for the season.” I circled around the region today, getting gifts here and there, crossing town to get certain things at certain stores, enjoying the joy exuded from clerks, Salvation Army performers, and children laughing and smiling.
I do, though, neglect to cluster in the majority of shoppers into that category, the ones that are angry, impatient and, well, not very Christmas-y, if you ask me. Yes, I tell them (in my head), Costco is, indeed, busy, but you don’t need to push as there will be another shrimp tray/Wii game/pointsetta if you can wait a moment. No, the light is NOT green yet, I think, as they honk their horn for me to get moving. Perhaps, I wonder, if it is all worth it to you, your sneer/look of frustration as you pick of various Legos/Polly Pockets/video games at Toys ‘R Us.
It does not faze me, but I do wonder to myself how one can be so, well, seemingly angry at this time of year, where family, love, and (frankly) good eatin’ is abundant.
Coming home, a little weathered from the rush, I enjoyed pan-frying some TVP burgers I formed this morning. I didn’t take a photograph, but enjoyed them immensely. They were a little loose but hold nicely on a bun or in a pita/tortilla. I would recommend a tablespoon or so of almond butter/cashew butter/tahini for some extra holding power if you’re keen to it. I didn’t quite measure, but this is about right. I would have used more kasha, about 1/4 cup, if I had it.
1 cup dry tvp (Bob’s Red Mill TVP is gluten-free)
1/2 teaspoon (or so) of EACH: oregano and basil
1/4 teaspoon (or so) of EACH: onion powder and garlic powder
4-5 grinds of fresh ground pepper
Scant 1 cup boiling water
3 tablespoons of kasha (Bob’s Red Mill is gluten-free)
2 tablespoons tomato paste
1 teaspoon yellow mustard
1 tablespoon gluten-free tamari (I use San-J Wheat-Free Tamari)
2 teaspoons egg replacer (I used Ener-G for this one)
3 tablespoons sorghum flour (or other gluten-free flour)
In a medium-sized mixing bowl, stir together tvp, herbs and spices. Pour in water and let sit ’til absorbed. Meanwhile, cook the kasha according to package directions, either in the microwave or on the stove top.
When TVP has absorbed the water, mix in tomato paste, mustard, soy sauce, til combined. Stir in cooked kasha. Add egg-replacer and mix well.
Add flour and stir to combine. If it is a little wet, add another tablespoon or so of flour, just a tad at a time.
Form into patties on pieces of waxed paper (this is really messy). Refrigerate for awhile – I happened to be out all day, so these were in the fridge for about 5 hours.
When ready to eat, heat a little canola oil in a non-stick frying pan to medium-high heat. Pan fry til browned on each side, about 5 minutes.
Serve with a LOT of yellow mustard …. It’s my favourite condiment. I can eat it solo as salad dressing. Delicious!