Joni Marie Newman - The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes

This is easily one of the most innovative new cookbooks of the year. Joni Marie Newman has transformed the humble veggie burger into a culinary delight with endless possibilities. From the Middle East to the Far East and back to the spicy Southwest, prepare your burger-loving taste buds for some serious global trekking.ALISA FLEMING, founder of GoDairyFree.org and author of
Go Dairy Free: The Guide and CookbookJoni Marie Newman has done a brilliant service to animals, the Earth, and all of us with The Best Veggie Burgers on the Planet. A book of tantalizing, creative recipes, it rescues the burger and barbecue scene from jaded reruns of meat and cheese. With sumptuous color photos of a mouth-watering display of 101 burgers from around the world, it introduces fresh vistas to the already vast universe of vegan cookery. These delicious, healthy, and humane recipes are sure to rouse both vegans and non-vegans to rush to the kitchen and cook with new inspiration..DR. WILL TUTTLE, author of the best-selling
The World Peace DietIf you think veggie burgers are boring, this book will be Qguite the eye-opener.

The recipes are amazingly varied, delicious, and are filled with healthy plant-based foods. Most of them are simple to make. For many people, this could be the beginning of a real culinary adventure.JOHN ROBBINS, author of The Food Revolution, Diet for a New America,
and many other bestsellers

I always dream big as to what is possible, what will make the taste buds tingle, and what will leave the tummy full of fuzzies Joni never ceases to dream even bigger with her concoctions, leaving me wide-eyed, amazed, and smiling devilishly. There are things in this cookbook that seem so wild and out there-but end up making perfect sense, and of course, the perfect burger. It is everything adventurous and it is always extraordinary. I cherish knowing Joni and her dedication to cooking compassionately, responsibly, and creatively. To be a recipient of her work and her heart leaves me feeling like the luckiest of bears. KURT HALSEY FREDERIKSEN, COMPASSIONATE VEGAN ARTIST FROM PORTLAND, OREGON WWW.KURTHALSEY.COM Sunday Afternoon Grillers, page 98 Earth Burger, page 157 Super Quinoa Burger, page 95 Tabbouleh Burger, page 60

Foods that you thought should be eaten with a fork or spoon have been transformed into round, handheld patties of goodness that serve up most perfectly between two pieces of bread. Know this: I have presented you with 101 burgers. But these need not be the limit to your burger concoctions and creations. Be inspired to get into the kitchen and create. Look at those same old ingredients in a whole new way. Anything. Anything.

Now, go forth and create a tasty burger!

CHAPTER 1 HOW TO USE THIS BOOK

TIPS, TRICKS, AND TROUBLESHOOTING Throughout this book you will note that some recipes are listed as soy- or wheat-free. I have taken care to make sure that these recipes do not include the major offenders, but, please, if you have food allergies, or are on a restricted diet, double-check ingredients, especially vinegars, flavor extracts, soy sauces, and other store-bought items. Look for the following icons as you flip through the book: WHEAT FREE SOY FREE You will also notice the use of the terms sour cream, milk, yogurt, butter, cheese, and so on. I am sure you already know this, but when mentioned, I mean the nondairy, vegan versions of these ingredients. One word you will find often in the directions is dough. I refer to the mass that forms when you mash all the burger-making ingredients into a patty-able consistency akin to dough.

Tips for Reconstituting Textured Vegetable Protein (TVP)

When microwaving, use plastic wrap to tightly cover your bowl or container.

Tips for Reconstituting Textured Vegetable Protein (TVP)

When microwaving, use plastic wrap to tightly cover your bowl or container.

Dont ask me why, but this makes a world of difference, something about how it expands and contracts with the steam. If microwaving plastic wrap freaks you out, then you can bring liquid to a boil, pour it over the TVP granules, cover tightly, and let stand for 10 minutes. Use 1 cup (235 ml) of liquid per 1 cup (96 g) of TVP when reconstituting, unless otherwise noted. Use vegetable broth instead of water for more flavorful TVP. You can reconstitute a large batch of TVP all at once, and then store in an airtight container in the fridge.

Tips for Kneading the Dough

I use my hands.

Tips for Kneading the Dough

I use my hands.

Yes, its messy, but I find that it gets the job done best. It also ensures that all of the ingredients are well incorporated. In addition, you can feel when the dough is the right consistency. It is easy to tell if you need to add more liquid or dry ingredients using this method.

Tips for Freezing and Refrigerating

By refrigerating the dough before forming your patties, you are allowing it to stiffen up, making it easier to form. This step is essential when working with gluten-based recipes, because it allows the wheat protein to rest and form the stringy texture that helps bind the burgers together.

To freeze, place the patties in a single layer on a baking sheet. Place in the freezer. Once frozen, pluck em off the baking sheet and place in a resealable plastic bag and store in the freezer until needed. Or, place a small sheet of waxed paper between each patty and stack. Place the stack in a resealable plastic bag and store in the freezer until needed. There is no need to defrost the patties before cooking.

Just plop em in a frying pan with a little oil, or bake, grill, or whatever! In fact, it has been my experience, as well as that of a tester or two, that frozen patties cook up better than fresh! They also tend to hold together better.