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veggie-burger-3 recipe

Date:    Thu, 15 Sep 94 10:59:39 CDT
 From:    cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
 (T) veganburgers :-)
 Well, it seems not everyone gets to have Boca Burgers (or calcium-fortified
 Rice Dream, but that's another matter).  They just don't exist in this part
 of the world.  So, I made my own veggie burgers, inspired by the Gardenburger
 mushroom-and-brown-rice motif.  These are a lot of work on the first day,
 and then almost no work at all until the mix is used up...I've been eating
 them all week...(makes about 12)
 2 c. brown rice
 2 1/2 c. rolled oats
 12 oz. ordinary white mushrooms 
 large handful of dried shiitake mushrooms
 3 medium onions
 2 bay leaves
 1 T. sage
 1 T. basil
 1 T. thyme
 3 T. cornstarch + just enough water to make a smooth paste
 3 T. dark soy sauce
 cook brown rice as you would normally cook brown rice, and allow to cool.
 simmer onions and herbs in water until onions are soft.  remove bay leaves.
 save any broth.
 soak shiitake mushrooms in water until they soften.  simmer *all* mushrooms
 in mushroom water until the fresh mushrooms are cooked through.  save
 mushroom sweat.
 in a food processor, process 1/2 of the rice, 2 c. of the oats, and all of
 the other ingredients until there are no big chunks.  You may have to do
 two batches depending on the size of your food processor.  Use mushroom
 water and onion liquid to keep the food processor happy.
 in a large bowl, mix the processed gloop with remaining rice and oats.  It
 should be thick enough to form into cohesive patties, but not dry.  Add a
 few extra oats if it's too wet, or some liquid if your hands don't get a
 little sticky when handling it.
 fry in a light spray of Pam, over low heat, until both sides of the patty
 are brown and crunchy.  about 10 min.  
 using a larger amount of mushrooms makes it taste even better, but then the 
 batter becomes more like thick pancake batter.  Still yummy though.
 kwvegan vegan