BEHIND THE SCENES AT I FEEL BIO
March 18, 2015
I spent the morning in the kitchen of I Feel Bio in Geneva learning how to make their delicious veggie burger with the chef himself.
Ingredients for the bread:
300g rice flour
300g buckwheat flour
150g cornstarch
20g sugar
15g sea salt
18g guar gum
15g vegetarian margarine, softened
5 eggs
100g almond milk, unsweetened
100g water
2 tbsp sesame seeds
1 egg for egg wash
Directions:
In a large bowl, mix rice flour, buckwheat flour, cornstarch, sea salt and guar gum. In a separate bowl, whisk eggs. Add eggs, almond milk, water and margarine to flour mixture. Mix well and split the dough in half. Let rest for 1 hour on a warm surface and when ready, cover in egg wash and bake at 180C (350F) for 25 minutes. Top with sesame seeds.
Ingredients for the burger:
1 block organic tofu
1 beet, peeled and grated
3 tbsp sundried tomatoes
1 cup cooked buckwheat
1/2 stalk coriander, finely chopped
Pinch salt
Pinch pepper
Pinch cayenne pepper
Olive oil for frying
Directions:
Mix tofu and grated beet in a large mixing bowl. Place the buckwheat and sundried tomatoes in a blender and blender until a paste forms. Mix the paste in the beet mixture. Add the coriander, salt, pepper and cayenne; mix well. Heat a frying pan with olive oil and form the mixture into a burger shape. Fry for about 5 minutes on each side, or until golden brown.
Ingredients for sauce:
2 tbsp sundried tomatoes
3 large tomatoes
3/4 cup cashews, soaked overnight
1 garlic clove
Directions:
Blend are ingredients in a high speed blender and smear on bread.
Assemble burger and bon appetite!
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