Welcome Testers!

Hello! Thank you for being a recipe tester!

This is the first time I have ever done a revised edition of one of my books, so I am doing the testing a little different this time...

All the recipes are already complete! If you've ever tested for me before you know I was pretty sporadic in posting recipes to the testing site, lol.

Because some of the new recipes refer to previously published recipes, and some of the previously published recipes have been given some updates, I will post whether or not the recipe is brand new or just revised.

I'm pretty casual. If you see something you want to test, go for it!

How does the testing process work?
I post a recipe, and sometimes a photo. I am not a professional photographer, so bear with me and my crappy cell phone pics. (Don't worry, I'll leave it to a pro for the actual book photos.)
You make the recipe, and post your feedback in the comments section. Be honest. If it is a fail, tell me so. If you don't like it, tell me. Maybe it just wasn't your thing, or maybe the actual recipe didn't work. Let me know either way. Everyone has different tastes, and I understand that.
Feel free to blog about what your making, or post pictures to Instagram, or Pinterest, or Facebook, Snapchat, or whatever it is you kids are into these days. You can even tell folks it's a tester for my upcoming book...I just ask that you don't post any of the recipes. We need to keep those top secret until the book comes out.
I will review all of the feedback and make adjustments to the recipes as needed.
If you test at least 5 recipes, you will have your name in the book. If you test at least 10 recipes, you will get your name in the book and a free copy of the book when it comes out.

As a side note, I am a pretty busy gal. I work a more-than-full-time job at a family run 30 acre farm, so sometimes it takes me a few days to respond to queries. Please be patient. I really do appreciate you folks, I promise!


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You will 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. I know this term is usually reserved for baking recipes, but it seems to work efficiently here.

Tips for Kneading the “Dough”

• I use my hands. Yes, it’s 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 Shaping your Patties

• Use a cookie cutter! Find a round cookie cutter about 4-inches (10-cm) in diameter to form your burgers.
• Press the dough into the cookie cutter to desired thickness and pop out for perfectly round patties.
• For tofu, use the cookie cutter to cut the rounds directly from a slab of tofu.

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.

Tips for Reconstituting Textured Vegetable Protein (TVP)

• When microwaving, use plastic wrap to tightly cover your bowl or container. Don’t 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. It should keep for up to a week.

Tips for Cooking

• Many veggie burgers are pretty much already cooked. When you bake, fry, or grill them, you are really just heating them up and giving them a little crust. Here are some of your options.

BAKING:

• If you have a Silpat, a silicone baking sheet, or parchment paper, use it! It works better than cooking spray, helps prevent burnt bottoms, and makes cleanup a snap.
• When baking, cover your baking sheet or pan with a foil tent (essentially, a steam tent) to help retain moisture.
• Most of the burgers can be baked at 350°F (180°C, or gas mark 4) for about 15 minutes per side.

FRYING:

• I almost exclusively use a cast-iron skillet. That way, I don’t have to use too much oil. I preheat the oil in the pan before I add my patties.
• I have found that when cooking unfrozen patties, it can take anywhere from 3 to 5 minutes per side over medium-high heat to get a good, golden crispy burger.
• I use many types of oil—canola, grapeseed, extra-virgin olive, peanut, sesame—depending on the genre of the burger. Nonstick cooking spray is a good, low-calorie, alternative to oil when frying up a burger. There are other burgers that benefit greatly from a “bake first, then fry” method.

AIR-FRYING:

• If you have an Air-Fryer, you can generally use 375°F (190°C) for anywhere from 12 to 18 minutes. Check out this handy Air-Fryer conversion calculator at www.airfryercalculator.com to help make your conversions easier!

GRILLING:

• Oil the grill, if possible. This will prevent sticking. Also rub a little oil on both sides of the burger before grilling; it will help you achieve those sought-after grill marks and help prevent sticking.
• I like to pick a really hot part of the grill, throw on an oiled frozen patty, let it sit for 3 to 5 minutes on each side, and that’s it.
• Certain burgers don’t hold up that well on the grill, so I use the “steam in foil” method. Loosely wrap the burger in foil and throw it on a not-too-hot portion of the grill and let it steam for 10 to 15 minutes, longer if frozen. You won’t get the grill marks, but your burger should remain in one piece. For a little added “juice” you can brush the patty with some olive oil or your favorite flavored oil before steaming on the grill.

INGREDIENTS
Some of the ingredients used in this book may be new to you. Here is a short list and brief description of a few key ingredients.

BEANS: Out of convenience (and admittedly, laziness!) I like to use canned beans, rinsing and draining them thoroughly to get rid of unnecessary extra sodium. If you cook your own, more power to you! Keep in mind that one 15-ounce (425 g) can of beans generally equals approximately 1 ⅔ cups (294 g) cooked beans, or ⅔ cup (120 g) dry beans.

FLOURS: For the sake of accuracy in measurements, I use a scoop to transfer flour into the measuring cup, so as not to over pack it. It can make a difference in how recipes turn out, so it’s a good thing to keep in mind. I choose the flour based on the flavor profile of the burger. In general, you can substitute most flours based on what you have on hand, but be sure to pay attention to the consistency of your dough.

JACKFRUIT: A tropical fruit that can grow as big as 120 pounds! The ripe fruit is sweet and tastes like a cross between a banana and a pineapple. In this book, I call for un-ripened “Young Green” jackfruit in cans. Make sure to pick up cans packed in water or brine, and not syrup. The fruit itself, when cooked, mimics shredded meats and has very little flavor on its own.

LIQUID SMOKE: This flavoring is stocked near the marinades in most markets. It’s actually made by condensing smoke into liquid form. A little goes a long way in giving a smoky flavor to many foods.

NONDAIRY MILKS: I most commonly use soymilk, almond milk, or coconut milk when cooking. They seem to have the best results. However, if you have a preference for another type of milk, I am sure it will work just fine. I do recommend using soymilk in recipes when a “buttermilk” texture is needed.

NUTRITIONAL YEAST: This is the magical, non-active kind of yeast most vegans adore. Its nutty, cheesy flavor makes it an indispensable ingredient in my pantry. Look for the vegetarian-support formula (this will be noted on the label), which is enriched with vitamin B12.

SALT AND PEPPER: I respect your habits when it comes to salt and pepper, so the measurements you will find in my recipes are meant as a guide. I usually add “to taste” so that you can follow your needs and preferences. I prefer using sea salt, because it retains a minuscule amount of minerals. And I like to use a small amount of black salt in recipes that replicate eggs, because it lends a delicate, sulfurous flavor to foods.

SEAWEED, SUCH AS HIJIKI, DULSE, AND NORI: Edible seaweeds add a fishy flavor to foods without using fish.

SOY SAUCE: This condiment can be replaced with tamari or Bragg Liquid Aminos. If you’re watchful of your sodium intake, purchase the reduced-sodium kind. The liquid aminos only contain a small amount of natural sodium and happen to be gluten-free.

SRIRACHA OR “ROOSTER SAUCE”: Made from chile peppers, garlic, vinegar, and salt ground together to form a smooth paste, this hot sauce is addictive. Check for ingredients, because some brands contain fish sauce.

SUGAR: I do not use refined white sugar. What I commonly refer to as “sugar” is almost always evaporated cane juice. Most refined white sugar is processed using charred animal bones. I prefer to keep the bones out of my sugar, so I stick with the more natural, cruelty-free versions.

TEMPEH: Tempeh is made from fermented soybeans pressed into a cake. Bitter to some, this whole-bean soy treat is a very versatile protein. Still afraid? Simmer tempeh in water or vegetable broth for about 20 minutes prior to using in recipes. It mellows the flavor.

TOFU: There are a few different types and textures out there. Soft silken tofu is best used for sauces an blended desserts, while it’s best to use super firm (if you can find it, it is a huge time saver, because it requires very little, if any, pressing) or extra firm, and press before using. To press tofu, simply lay drained tofu on a clean folded kitchen towel. Place another clean towel on top and then top with a heavy skillet or book to press excess moisture out of the tofu.

TVP (Textured Vegetable Protein): This high protein, low fat ingredient is made from defatted soybeans. The oil is extruded from the bean, leaving behind a malleable mass that can be formed into shapes and dehydrated. This makes it shelf stable and the perfect meat substitute to have on hand in your pantry. It is available in many forms, chunks, granules, strips... For the purposes of this book, I will always call for granules.

VITAL WHEAT GLUTEN FLOUR: Gluten is the natural protein portion removed from whole wheat. Vital wheat gluten flour can be found in most grocery stores or ordered online. It is important to know that vital wheat gluten flour is completely different from high gluten flour. The two are not interchangeable and will not perform similarly in recipes.

YUBA (aka Tofu Skin): Yuba is made from the film that forms on the surface of boiling soymilk. It can be purchased fresh or dried from most Asian markets. When layered it can create a very meat-like texture.