Greenbook: A Local Guide to Chesapeake Living -Issue 11 | Page 32

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RECIPES
VEGAN MUSHROOM
BURGER
Robert Vause, Whole
Foods Market 1 oz fresh basil
4 oz raw mushrooms 1 oz fresh dill
1 tbsp minced shallot 1 cup vegan mayo (I prefer “Just Mayo” brand)
1 tsp minced garlic 1 juice and zest of lemon
3 sprigs fresh tyme,
leaves removed
and minced 1 tbsp garlic
1/2 cup cooked couscous
or quinoa
1/2 cup panko bread
crumbs
1 tbsp vegan mayonnaise
salt & pepper to taste
Robert Vause-
Former chef of Lisa’s Small
Plates & Wine Bar and cur-
rently R & D Team member
at Whole Foods Market.
micro greens
sliced heirloom tomato
small handful of your
favorite crunchy chip or
snack
Method:
1. Place raw mushrooms into a food processor and pulse
until coarsely chopped.
2. Add about 1 tbsp of olive or canola oil to a hot skillet
and sauté the mushrooms, garlic and shallots until brown
on med-high heat, about 5 minutes.
3. Mix thyme into the mushroom mixture and set aside to
cool. Don’t worry if the mixture seems a little watery, the
bread crumbs will absorb this and help bind the patty.
4. Prepare cous cous or quinoa using package
instructions and add to the mushroom mixture.
Thoroughly mix in the bread crumbs and let sit for about
five minutes
5. Form very compact balls of the final mixture to desired
size and press into a patty
6. Pan fry or broil the patties until a nice crust is formed
on both sides and the mixture is hot all the way through.
Assembly:
Aioli on top and bottom bun (brioche or English muffin
recommended). Heirloom tomato slices on bottom bun,
mushroom patty on top of tomato. Micro greens and
chips on top of patty.
Find more recipes on GreenBook’s
Facebook page, keywords: better burger
32
GREENBOOK | SUMMER 2017
ROBERT VAUSE’S GARLIC HERB VEGAN AIOLI
1 oz fresh parsley
Method:
Saute fennel with crushed garlic, add a little salt and
pepper and cook till soft/translucent. Combine basil,
fennel sauté, mayo, and lemon zest/juice into robo coupe.
Taste and add salt and pepper as needed
ROBERT VAUSE’S BASIL AND FENNEL AIOLI
2 oz fresh basil
1 cup mayonnaise
1 juice and zest of lemon
2 bulbs of fennel
1 tbsp garlic
Method:
Saute fennel with crushed garlic, add a little salt and
pepper and cook till soft/translucent. Combine basil,
fennel sauté, mayo, and lemon zest/juice into robo coupe.
Taste and add salt and pepper as needed