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Healthy Bites with Chef Carol Wallack of Sola

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The Recipe:

Sola Veggie Burgers


The Ingredients:



1 cup cooked French lentils / ½ cup uncooked

1 cup cooked bamboo (or brown) rice / ½ cup uncooked

1 cup cooked quinoa / ½ cup uncooked

6 oz tofu

1 medium carrot

½ cup shredded mushrooms

¼ cup rice vinegar

1 tbsp truffle oil

¼ teas Chinese five spice powder

Roughly ¼ cup buckwheat flour


Miso Mayo:

¼ cup of vegan mayonnaise

1 tbsp white miso


Pickled Onions:

1 white onion, sliced thin

¼ cup mirin

¼ cup rice vinegar

¼ cup water

1 tsp mustard seeds

salt, pepper to taste


The Method:
Miso Mayo: Mix together until completely incorporated.

Pickled Onions: Heat pickling liquid. Once hot, pour over the onions and let sit.

Patties: Cook the grains separately, and set aside to cool.  Shred carrots and mushrooms, separately, and marinate together in a bowl with rice vinegar and truffle oil.

Once the grains have cooled, puree the quinoa, rice and tofu together.  Place in a bowl and add the (whole) quinoa.  Mix. Strain the carrots and mushrooms from marinade and add to grain mixture. Add some buckwheat flour to mix, to bind.  Add a little more if needed.  Form into patties.

Sauté the patties in a nonstick pan with a little cooking oil.  Flip when bottom side is brown. Serve on pretzel buns or gluten-free buns. Spread the miso mayo on bottom of bun.

Sola is located at 3868 N. Lincoln Ave. Chicago, IL and can be reached at 773.327.3868



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