I have been
infatuated with reading the blog, No Meat Athlete, for quite some time. Matt is super down to earth, passionate about eating a vegan diet and is a talented runner. In fact, Willa and I are following his Half-Marathon Road Map for the race this weekend. I like the blog so much that I bought the t-shirt!
Matt also introduced me to Brendan Brazier, the vegan professional traithlete that wrote a great book called Thrive: the Vegan Nutrition Guide to Optimal Performance in Sports and Life. I learned a ton from the book about nutrition and the benefits of eating vegan while training for endurance events. So when Brendan came out with his new book, Thrive foods, I knew I had to get it. Plus, Matt did a very enthusiastic review and that means a lot in my book.
This book has a ton of info and admittedly, I haven’t read the 126 pages of nutritional information yet. But – I will! I tend to read through every page of every cookbook that comes my way. In this case, I just couldn’t wait to get to the recipes. I have many of them earmarked and if they are like what I made tonight, I’m going to be loving every one of them. Now, let me be real. His recipes call for a lot of ingredients that I don’t think the average person has in their pantry. This can be problematic if you’re looking to whip something up on a whim. However, I like that it gets me to try new things. Hemp seeds? Quinoa Flakes? I’m willing to give you a shot.
Tonight I made the portobello mushroom burgers and parsnip fries. They were both easy to put together and with a few adjustments to fit my pantry, we had an excellent meal. While this isn’t your typical burger and fries, it was filling, delicious and perfect fuel for race week!
Mushroom Walnut Burgers & Parsnip Fries
adapted from Thrive Foods
These burgers were meaty and the chunks of walnut gave it a great texture. I chose not to cook my mushrooms first because I wanted to skip a step and they would eventually be cooked. If you’re one that likes really cooked mushrooms, feel free to sauté them first. I served mine over salad greens with ketchup, mustard and pickles. Brette ate his open face on a slice of sourdough. We both enjoyed them in our respective versions. Feel free to smoother them with cheese if you’re into that. A swiss or gruyere would work perfectly.
For the burgers:
1/2 cup ground flax seeds
1/4 cup hemp seeds (or substitute sunflower seeds)
2 Tbsp chopped parsley
1/4 tsp dried thyme
1 tbsp olive oil
2 tbsp miso paste (white or brown)
2 garlic cloves, minced finely or pressed
2 tbsp nutritional yeast
2 tsp dijon mustard
1/2 tsp black pepper
1/4 cup walnuts, chopped
2 potrobello mushroom caps, chopped into large cubes
1/3 cup quinoa flakes (or sub bread crumbs or rolled oats – the texture may be a bit different)
Coconut or olive oil for cooking
1. In a food processor combine flax seeds through pepper and process until well combined.
2. Add walnuts and mushrooms and pulse until they are diced put not pureed. You want some chunks.
3. Remove mixture to a bowl and stir in quinoa flakes. Let sit for 20 minutes.
4. Shape the mixture into 4 patties. Over very low heat, warm coconut oil or olive oil. Add patties and cook for about 10 minutes per side. The will be browned and slightly crisp on the outside and soft on the inside.
For the Fries:
5 medium parsnips
2 tbsp coconut or olive oil
salt and pepper
1. Preheat oven to 425.
2. Peel the parsnips, trim the ends, cut in half and then slice into 1/2 inch fry like pieces.
3. Place on a sheet pan and toss with oil and season well with salt and pepper.
4. Bake for 30 minutes or utnil very brown and crunchy.
Serve with ketchup or fancy mustard.