Monday, February 9, 2009

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 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.


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)


Selba said...

What a nice coffee pot you got there! I need one, have been drinking instant coffee for ages, hehehe...

Wooohooo... the burger looks so yummy!!!

jesse said...

Yaaay, all hail the new coffee pot that doesn't smoke or leak! And oh man, that kimchi burger looks heftier than most beef burgers I've come across. I so need to get a giant bite in now.

doggybloggy said...

I would be all over that soup in a morrocan minute.....

buffalodick said...

Last time around on a coffee machine, we got one with a thermal pot(Stainless steel!) No more broken glass!

Katherine Aucoin said...

So happy that you have a new coffee pot; it's essential in starting the day ;-) Your burger looks so delicisious, I haven't heard of TVP before. I'm ciurious to look into it.

TavoLini said...

Selba--I had been making the 'cowboy coffee' all week--and was tired of getting coffee grounds in my teeth!

Jesse--it was hefty. And slightly ridiculous ;)

Doggy--it is pretty tasty. Wish I'd had some more cilantro and parsley to throw in it.

Buffalo--smart man!! I'm going to try my hardest not to freeze this one ;)

Katherine--I'd heard of it more often in British recipes. They sell it in the bulk aisle at whole foods, I think I got 5 cups of it for a dollar. I'm going to try some in chili.

The Blonde Duck said...

I moved! Come visit me at

tommie said...

oooohhh, I must start the day with a good cup of coffee. I even finally broke down and bought one that I can program.

I am pretty sure I have everything to make the harira....consider it on the menu! This looks so good.

pinknest said...

cheers to the new coffeemaker! and that harira looks AWESOME and filling. and perfect for winter! except now it's in the high 50s.

alexander said...

so what are you pairing with the kin chi for the burger? My wife loves kim chi, but I have to admit, the burger idea well that seems so strong...

TavoLini said...

Blonde Duck--I love the new site :)

Tommie--I was going NUTS without coffee!

Pink--I agree--all the sudden we're sitting on the porch and wearing t-shirts. Not that I'm complaining...

Alex--I just put it on the veggie burger. And I believe I had a beer with it. Worked for me!

Beth said...

"Textured vegetable protein" wow...I don't think I could eat something with that name...give me good old cow any day!

but the chick peas? YUM!

Anonymous said...

LOVE Khaled!! Goes well with the harira soup i bet! Funny you mentioned TVP because just an hour ago i saw it at the market and wondered what to do with it. You answered my question!

Chef E said...

I am the TVP queen! Had a cafe in a health food store for years, and a client who shoved it in front of me and said "Cook this", so I had to learn...I have a good TVP Chorizo can use it in soups, omelets, and so many things...

I am with a Moroccan minute!

Maggie said...

I'm not a big TVP fan, I prefer tempeh or tofu instead, but kim chee makes everything better and that looks like a damn fine sandwich!