jennifer-food
Jennifer R. Rossano Our Vegan Inspiration + Instagram Foodie

Interview with The Neurotic Mommy

Q: What can’t you live without in your kitchen?

A: Apple cider vinegar is a must-have in my kitchen. Not only is it super healthy but also it serves many purposes. It’s a natural detoxifier, aids in weight loss and weight management, good for cleaning fruits and veggies, helps fight against colds and other viruses, promotes proper digestion, and so much more. I use it all day, every day!

Q: What does food represent to you?
A: I go by Hippocrates’ famous quote: “Let food be thy medicine and medicine be thy food.” That’s exactly what food is to me: delicious, wholesome medicine. Food nourishes life, and I’m always grateful for that.

Q: Your fav dish?
A: I make a killer vegan mac ’n’ cheese!

The Best Veggie Burger with Radicchio Slaw



Ingredients:

Veggie Burgers:
1 cup sweet onion, chopped
1 cup carrot, grated
1 ½ cups zucchini, grated
4 garlic cloves, sliced thin or minced
3 cups white button mushrooms, chopped
¼ cup Bragg’s Liquid Aminos
1 cup oat flour
1 cup sunflower seeds
Salt and pepper to taste
1 cup mixed greens (evenly distributed between burgers)
1 tablespoon coconut oil
1 tablespoon Thousand Island dressing (per burger)
½ avocado, sliced (per burger)
Sesame seed burger buns

Slaw:
3–4 cups radicchio, shredded
1/2 cup cashews, soaked 2–4 hours
1 tablespoon apple cider vinegar
½ cup unsweetened almond milk
1 tablespoon lemon juice
1 tablespoon oregano
½ teaspoon paprika
Salt and pepper to taste

Instructions:

1. In a large skillet over medium heat, heat up coconut oil.
2. Add onions and garlic, and cook until onions are translucent, about 5 minutes.
3. Throw in grated carrots and zucchini, and cook for 7 minutes. Season with salt and pepper.
4. After 7 minutes, add mushrooms and cook everything for another 5–7 minutes, until mushrooms are evenly browned, stirring occasionally. Once cooked, remove from heat and prepare dry ingredients.
5. Using a blender or processor, grind up rolled oats and sunflowers seeds until fine, like flour.
6. In a large bowl, sift together dry ingredients, oat flour, ground sunflower seeds, salt, and pepper.
7. Using tongs, transfer cooked veggies into the dry mixture, leaving out excess water.
8. Toss veggies in flour until well combined, and add Bragg’s Liquid Aminos. Mix well.
9. Place veggie mix into the freezer for 5 minutes. After 5 minutes, take a handful of the veggie mixture, roll into a ball, and then flatten it with the palms of your hands.
10. Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper. Place prepared patties on baking sheet and bake for 40 minutes, flipping them over midway.
11. For the slaw, place all ingredients (except for radicchio) into a high-speed blender. Run until smooth and creamy. Taste as you go to adjust seasoning. Toss radicchio in the creamy mixture.
12. Spoon a tablespoon of Thousand Island dressing onto bottom bun, then top with the veggie burger, mixed greens, avocado slices, radicchio slaw, and close bun.

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