Can you believe it is September?
I cannot believe it is September.
There. Cliches out of the way, I want to take a moment to thank you.
All of you who visit me here every day, even when I have been too busy these last two years to connect, reply to your very appreciated comments, or visit your blogs often. There have been times I so truly missed the community of blogging, have felt so out of touch from that community, and I miss it.
I am coming back. Right now, I have been taking time.
To mourn. To celebrate. To remember. To express gratitude. Lots of gratitude.
Thank you, dear readers. So many of you have shown me such generous friendship, and have helped to make a difficult time a bit easier, a bit brighter. I am overwhelmed by the thoughtfulness.
Vegan MoFo is here again – this is my third year participating. The plant based version of NaNoWriMo is a fun month of themes and inspiration. I honestly didn’t know if I had it in me this year, but much like a major kitchen renovation being the best distraction for me right now, I am ready to tackle Vegan MoFo.
I already have some fun ideas.
I am kicking off Vegan MoFo 2013 with a super fun recipe that tastes amazing.
Admittedly not my idea, the ramen burger originates from the genius Keizo Shimamoto in Brooklyn. Maybe you’ve heard of it? It’s the latest trend to hit the summer food scene, edging out my fascination for the cronut. I needed to try this myself.
The original ramen bun method is simple – cooked ramen noodles mixed with egg, molded into a bun shape, fried in a pan.
I already had my flavor ideas – you cannot go wrong with sriracha, wasabi and pickled ginger – but how to make this ramen bun without egg?
Here is my plant based version of the ramen burger – sushi style.
chick-quin ramen burger, sushi style
YIELD: one full size burger or two slider size
dairy, egg, soy and gluten free, vegan
1 1/2 tablespoons flax seed, freshly ground
3 tablespoons hot water
1 package ramen style instant noodles (I found rice based, lime flavored)
1 tablespoon coconut oil
sriracha mayo (sriracha + vegan mayonnaise)
wasabi mayo (wasabi paste or powder + vegan mayonnaise)
Grind flax seed in blender, coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Place in refrigerator to set into gel.
Cook ramen noodles (add flavor packet after draining for additional flavor). Allow to cool. Add flax gel to ramen noodles, combine completely (using hands or fork). For full size bun, divide ramen equally between two large (greased / sprayed) ramekins. For smaller slider size buns, divide equally between four small ramekins. Transfer ramekins to refrigerator to set, 30 minutes.
Preheat oven to 350 degrees. Remove ramekins from refrigerator, set on a baking sheet and bake ramen buns inside ramekins for 15 minutes. Remove and cool to touch.
Using a fork or flexible spatula, gently remove each ramen bun from ramekin. In pan over medium high heat, melt coconut oil. Place ramen buns in sizzling oil, cook until lightly browned on each side (2-3 minutes).
Assemble the burgers: spread sriracha mayo on bottom bun, top with avocado and chick-quin patty. Add wasabi mayo and pickled ginger, top with the other ramen bun. Enjoy.
Such good flavor, and so fun to eat.
this recipe was shared with Healthy Vegan Fridays.