My dear Friend Lulu, a Kitchen Witch of her own ilk, has taken a live-fermented Dosa recipe and transformed it into a magical Vegan Burger. With a unique blend of grains, legumes, mushrooms, herbs and spices this is a rare vegan burger in that it actually holds together. It also happens to be quite tasty and nutritious. It is great fried in a skillet or cooked on the grill or shaped into balls (baked lightly) and used for fondue. It can be eaten as a sandwich or a “steak”. As Lulu rarely makes the same thing twice, I had a hard time capturing the recipe so I have tweaked it a bit.
This recipe was inspired by a recipe from which my dear friend Joel was inspired – one of his favorite dishes. I tinkered with it so it delights you from the moment it touches your tongue to when it warmly lands in your belly. Layers of plant-based Mock Chicken, Sour Cream, Chedda Cheese Shreds, corn tortillas and a bit of heat from green chilies and jalapeños combine to create a Belly Warming Comfort Food.
This is an outstanding throw-back dish sans Babe the pig. Bravely entering the world of plant-based food this dish is rich and terribly satisfying to the palate. Molasses and tomato paste set the background palate for a deep umami experiecne. Key to this dish is a slow bake. Serve it up with rice or potato and a pungent or nippy salad to balance the richness.