Steam the beets a few minutes, then marinate them in vinegar a week. Drain (but keep the red vinegar, surely useful for other adventures!), then put in a blender with a bit of your favourite sweetener and some salt. Adjust water/vinegar until you get the ketchup consistency you want.
current weight: 146.0
Fitness Minutes: (121,761) Posts: 1,297 1/28/13 8:30 P
Funnily enough I had burgers last night, free of evil coriander. Now that I have a 'soy' milk machine I have lots of okara so that's the base. I say 'soy' because the grindings are usually a mix of almonds, coconut, rice, peanuts, etc., i.e. whatever I threw in the milk mix. Then grated carrot, freshly shelled peas, powdered vegetable stock, spring onions and rolled oats, none of them cooked just chuck it in a bowl. Quick stir, ball it up and it's probably only a 15 minute job to get these ready and they practically cook themselves while I'm cleaning up. Laughing all the way to the sink. Usually I have my burgers in lettuce buns with a slice of Mex-pickled red onion, beetroot ketchup and some benchtop-grown sprouts. It doesn't seem as 'dry' as Petalia makes it sound though, as burgers are the standard-bearer of the fast food industry, there is a bit of baggage there. To me it's a makeover challenge. I don't like bread that much so the lettuce bun is just a (the larger the better) lettuce leaf folded over a few times until it's a bread-thickness wad.
I can understand your sentiments, Petalia. I think a lot of folks miss burgers and the like so they like these kind of recipes. Since standard burgers and loaves are also brown and uninspiring looking I don't think most mind that in a veggie burger. For myself, I don't like the process of shaping patties and all that mess. And having to then also make a side dish ( I'm all about stews and casseroles). A lot of work. But the family really likes them so I do periodically make them (and make extra to freeze for a later time).
Keep a green tree in your heart & perhaps the singing bird will come. Chinese proverb
Fitness Minutes: (121,761) Posts: 1,297 1/28/13 11:51 A
This post has brought up for me a whole (and unexpected) confusion? pondering? dilemma? about the whole concept of eating 'burgers' and 'loaves'. Since participating with SP, I see many, many comments and recipes about these foodstuffs. They are completely foreign to me. They were never foods included in my childhood. I believe I was given a vegetable burger at some function (in my adult life) once but I was too nervous to eat it. This recipe got me thinking because, I believe, of it's unusual ingredients. I imagine those flavors, I enjoy imagining those flavors, yet when I get to the part of the recipe about the process of creating a burger, I am lost and uninterested. Burgers and loaves, I think, are mostly brown. There is so much cooking, so much transformation of the ingredients going on, that perhaps I get lost there. I don't know. Certain recipes, including this one, when reading the ingredients list, I am attracted. Yet I imagine the end result of a long cooking process and I feel dull. Other elaborate cooking, with colors, textures, complex flavors, I am often not yet able to make but I passionately love to eat. Does anyone else have difficulties with the seemingly mandatory 'burgers' and 'loaves'? Do these foods comfort? Hmm... (Sorry TEADRINKER7 for rambling all over your recipe. I quite liked the last one you shared, the lentil one (also brown and yet delicious.)
Fitness Minutes: (24,973) Posts: 4,014 1/28/13 7:51 A
I believe in myself, I am a strong woman. I will reach my goals, NOTHING & NOBODY will hold me down. I will live my life with integrity and intention. I will set a good example for my daughters and my son. I will be a woman that makes my grand children proud when they look at pictures of me long after I've left this earth.
Pounds lost: 4.0
Fitness Minutes: (180,361) Posts: 1,995 1/28/13 6:45 A
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