Kimchi Veggie Burgers. An Unrelated meal of Harira. And probably too many Rai videos

First things first, we got a new coffee pot!! (the other one, when thawed, proceeded to smoke in addition to allowing water to pour from its base...)

I had purchased TVP (textured vegetable protein) from Whole Foods almost a month ago, and thrown it into the freezer figuring I'd try it sometime. Sometime always seems to come right before we decide it is CRUCIAL to visit the grocery store.

So, I googled around, and found this excellent TVP veggie burger recipe through about.com It's not vegan, but could easily be veganized by using an egg replacer or reducing flour and adding some gluten.

2/3 cup TVP (textured vegetable protein)
1 1/4 cup vegetable broth
1 egg, beaten
1 cup flour
1 onion, diced
1/2 tbsp ketchup
1/2 tbsp mustard
1/2 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
dash salt and pepper, to taste

Combine the TVP (textured vegetable protein) and the vegetable broth in a large bowl. Allow the TVP to rehydrate for at least 15 minutes, or until all the liquid has been absorbed. Drain any excess moisture.

Combine the TVP with the remaining ingredients and stir to combine well.

Form the mixture into patties and fry in oil on each side until lightly browned, or, grill on a lightly greased barbecue.


Honestly, I really like TVP because it adds that chewiness that is so often lacking in homemade veggie burgers. I can't stand a mushy burger. These are pretty decent. And TVP is quite economical.

Here is the insane Kimchi Burger, which falls along the lines of not only Fusion Cuisine, but also Cleaning Out the Fridge. It works, honestly.

Next day, we left Ameri-Korea, and head to North Africa. Let's play some Cheb Khaled and Faudel to get us in the mood.

(I tell you, I saw Khaled in Detroit--he brought down the house!!)

Harira is a soup sold at stands all over Morocco--and is made quite differently from region to region. I don't have a scanner, but here is a picture of my photo of a Harira stand between Marrakesh and Essaouira. You can see the tajine and the cool sheep heads, too. See all the bowls stacked on top? For the equivalent of a few cents, you get a bowl of soup and a spoon, eat, and return the bowl and spoon when you finish.


The recipe I used today is not authentic, but the style is similar to what one might find in Fez.

Harira

3 cups cooked chick peas
2 onions, minced
saffron threads
t. ground black pepper
8 cups broth
1 cup lentils (sorted, rinsed)
1/2 cup rice (uncooked)
T. tomato paste
1 bunch parsley, chopped
1 bunch cilantro, chopped
2 cans whole tomatoes, crushed

Combine chickpeas, onions, saffron, pepper and broth. Bring to boil, reduce to simmer for 15 minutes. Add remaining ingredients, bring to boil, reduce to simmer for 30 minutes, or until rice and lentils are cooked through. I was a little light on the greens, but plan to get some tonight after work to add. Serve with flat bread.

...okay, one more from Khaled (I can't believe I found this--youtube, you are amazing)