Sometimes it is not easy to please me. For example a stuffed cabbage recipe I tested for Christmas failed completely due to its consistency. The filling made of pumpkin, chestnuts and porcino tasted good but was way to mushy.
And when I thought about it, I realized that one of my favourite stuffed cabbage from Ann-Kathrin Webers “Deftig Vegetarisch” offers a somehow firmer consistency due to the great mixture of cooked spelt, feta cheese and thyme. It is delicious but a bit too rustic for Christmas. But when I was searching for my perfect burger patty I struggled with the same problem until I invented my all time favourite ABC-Burger-Patties.
Finally I found it: my perfect vegetarian Burger patty. It is a Aubergine, Beetroot and Champignon mushroom patty which is hold together by chickpeas, rolled oat and buckwheat flour. And this means the patty is not only vegetarian, it is vegan. And it is easily made gluten free by exchanging the rolled oats with rolled millet. An important point for a good binding is to use soaked, uncooked chickpeas and not canned one!
For the mixture of vegetables I tested already different compositions. Already my last try contained mushrooms and beet, and the idea to use aubergine was spontaneously but good. The aubergine adds a good texture to the patty while mushrooms and beet add a deep, earthy flavour which goes well with the hint of smokiness due to the pimenton de la vera. And finally I’m happy with the consistency as well as they have a juicyness without being soft. The patty stays well together while eating and is not mashed like the previous versions.
Together with homemade burger buns (see below or here (vegan) or here), some lettuce, caramelized onion and sauce it is a fantastic burger!
After the successful disputation we always have a little party with delicious food. After the exiting defense the newly made doctor need something to refresh and we others need it as well. There is nothing more existing for all of us!
For the last defense I was asked to make Falafel and so I spend the morning rolling them. I needed 45 min to form 100 Falafel and after 50 I asked myself if I was doing to many. But when I then placed the freshly fried falafels on the buffet, they were gone so fastly that I knew that 100 was the perfect number. And when I was asked if the recipe is already on the blog, I had to say no. But now it is 🙂
Since Christmas I did not precipitate at Bread Baking Day. The last month were filled with all the things that happen, when you finish your Ph.d. thesis: long days in lab for the last experiments, then writing (and rewriting) the thesis and at least learning for the Disputation. But luckily everything is done now and I can concentrate on things I love: Baking Bread.
BBD is hosted from Sarah From Snuggs Kitchen in this month and has the theme “Bread with vegetable”. And when I thought what to do with some sweet potato leftovers, I decided to put it in a bread. And the chickpea flour (chickpeas are vegetables, too) I neglected for a to long time would be a nice addition, too. And so I went to work in my kitchen, making bread with sweet potatoes and chickpea flour.
I had to reduced the amount of water which I added to the dough because the chickpea flour makes the dough very soft. But then handling the dough was possible and I placed the loaves in some proofing baskets and let them proof overnight in the fridge.
While I baked the loaves the next morning, the fragrance of chickpea filled the kitchen. And when I take the loaves out of the oven, they started to “sing” immediatly. The crackle of their crust already promised a crispy crust with a soft crumb. And the colour of the crust was stunning, too: A dark brown with deep orange slashes, with accents of white flour. A bread for all senses.