HEALTHY TRENDS
Vegan for Everybody THE MOVEMENT IS GOING MAINSTREAM, LED BY TALENTED COOKS WHO UNDERSTAND HOW PEOPLE REALLY WANT TO EAT. HERE’S THE PROOF, WHETHER YOU WANT TO GO OUT, ORDER IN OR MAKE DINNER FROM A KIT. BY JULIA HEFFELFINGER
1. Make the sauce In a blender, puree the tofu with the ketchup, mustard, agave and garlic until smooth. Transfer the sauce to a bowl and stir in the pickle relish and dill; season with salt and refrigerate. 2. Make the burgers In a large nonstick skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until lightly browned, 6 minutes. Add the garlic and cook until softened, 2 minutes; season with salt. Scrape the onion and garlic into a food processor. Add the rice, lentils, walnuts, flour and dried basil and pulse until the mixture just comes together and whole grains of rice are still visible; season with salt and pepper. Using lightly oiled hands, press 1/3 cup of the mixture into a 1/2-inch-thick patty; transfer to a plate. Repeat with the remaining mixture for a total of 8 patties.
Vegan chef Chloe Coscarelli, a surprise winner of TV’s Cupcake Wars, is the force behind By Chloe, a stylish, plant-based diner in New York City. Customers line up for dishes like sweet potato mac and cheese with shiitake bacon. Even ferocious meat eaters come for her veggie burgers, thanks to the smoky char on the lentil-and-brownrice patties. 185 Bleecker St.; bychefchloe.com.
Double Drive-Thru Veggie Burgers
BURGERS
5 Tbsp. canola oil
Total 45 min; Makes 4
1 onion, finely chopped
In addition to her beet ketchup, Chloe Coscarelli tops these burgers with a vegan Thousand Island dressing that she makes with soft tofu.
½ cup all-purpose flour
4. Spread the sauce on 4 of the bun bottoms and top with 4 patties and half of the burger toppings; top with the remaining bun bottoms. Repeat the layering once more, with more sauce and the remaining patties, toppings and the bun tops; serve.
1 tsp. dried basil
WINE Bright and spicy Zinfandel:
2 garlic cloves, minced Kosher salt and pepper 1 cup cooked brown rice One 15-oz. can cooked lentils, rinsed and drained
SAUCE
1 cup toasted walnuts
6 oz. soft tofu, cubed 3 Tbsp. ketchup 1 Tbsp. yellow mustard
4 hamburger buns plus 4 bun bottoms, toasted
1 tsp. agave 1 garlic clove
2013 Stuhlmuller Vineyards.
Tomato slices, dill pickle chips, lettuce and thinly sliced red onion, for topping
2 Tbsp. sweet pickle relish 1 Tbsp. chopped fresh dill
david cicconi
Restaurant
3. Wipe out the skillet and heat 1½ tablespoons of the oil in it. Arrange 4 burger patties in the pan and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the patties and continue cooking until browned and heated through, about 5 minutes longer. Transfer the patties to a work surface. Repeat with the remaining oil and burger patties.
Kosher salt
M A R C H 2016
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F O L L O W U S @ F O O DA N D W I N E