Beet Burgers, Summer Slaw, Strawberry Smoothie
This article was originally written by Stewart Rose, Vice President of
Vegetarians of Washington, for The Seattle Press.
It's summertime. At Vegetarians of Washington the warm weather doesn't slow down
our appetites nor does it dull our taste buds. Therefore we decided to ask one
of our favorite chefs, Birgitte Antonsen, for some summer recipes. Originally
from Denmark, she was raised in an environment where meals were the meeting
place for family and friends. She started early in life cooking vegetarian meals
and has worked in numerous positions in Denmark, Sweden, and Australia as a
vegetarian gourmet chef and is a graduate of the Natural Gourmet Cookery School
in NYC. Her culinary philosophy incorporates environmentally supportive cooking
practices that focus on healing the body, mind and spirit, emphasizing the use
of primarily organic whole foods. To learn more about this talented Danish chef,
her catering and the classes she offers check out her web site
or call 425.640.2952.
Here's what she recommends for those backyard summer parties:
- 1 1/2 cup millet
- 3 cups vegetable stock
- 5 small/medium beets, finely grated
- 3 medium carrots, finely grated
- extra virgin olive oil
- 2 medium onions, finely diced
- 3/4 Cup fresh orange juice, optional
- 2 Tbsp balsamic vinegar
- 3-4 tsp dried oregano
- 3-4 tsp dried basil
- 3-4 tsp dried thyme
- 2 tsp. paprika
- salt, pepper and/or tamari to taste
- 4 Tbsp corn starch
- 8 oz. walnuts nuts, chopped
- Rinse millet in water. Combine millet and vegetable stock in a sauce pot. Cook
covered for about 30 minutes until the water is absorbed and millet soft. Let
- Saute onion for 10 minutes.
- Add juice from orange and cook until juice has evaporated.
- Add balsamic vinegar and herbs.
- In a mixing bowl combine all ingredients. Taste with salt and pepper.
- Form into patties.
- Over medium heat fry the patties in a little olive oil until brown about 5-7
minutes on each side or grill.
To go with the burgers:
- 1 cup raw cashew nuts
- 1 cup water
- 1 Tbsp maple syrup
- 2 tsp Dijon mustard
- 1/4 tsp salt or more
- 3-4 Tbsp fresh lemon juice
- 3-4 Tbsp fresh orange juice
- 1/4 small red cabbage
- 1/4 small cauliflower
- 3 medium carrots
- 1 cup sugar snap pea, green peas or green beans
- 1/2 red bell pepper
- 2 small zucchini
- 1 bunch parsley
- Combine all ingredients in a blender and blend until a creamy dressing.
- Refrigerate for a couple of hours before use. Before serving add more lemon
juice and orange juice if needed.
- Finely slice or shred the cabbage.
- Cut the cauliflower into 3 pieces and finely slice each piece.
- Finely julienne the carrots.
- Diagonally slice the sugar snap pea.
- Finely slice the bell pepper.
- Use a peeler to peel the zucchini lengthwise. Cut each peel into long _ inch
- Roughly chop the parsley. Reserve some parsley for garnish.
- Combine all the vegetables in a bowl and toss with the dressing. Sprinkle with
the rest of the parsley.
To wash it down:
- 2 - 8 oz strawberries
- 2 cups soy milk / almond milk
- 2-3 Tbsp maple syrup
- 1 Tbsp vanilla
- 1 ripe banana
- Juice of 1/2 lime
- pinch of salt
- In a blender combine all ingredients and blend until smooth.
- Serve cold