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Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers-Plus Toppings, Sides, Buns and More Paperback – July 1, 2010
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“Lukas Volger reversed my veggie burger cynicism.”—Martha Rose Shulman, The New York Times
“Vegans and vegetarians (and others eating meatless) often resort to cooking frozen veggie burgers out of a box . . . [with Veggie Burgers Every Which Way], you can whip up the real deal: great-tasting colorful homemade variations with fresh produce, whole grains, beans, rice, bread crumbs, spices, and herbs. They will be as good as the ingredients that go into them . . . Appealing topping, side, dressing and bun options are included, too.”—Los Angeles Daily News
“One of Volger’s best veggie burgers combines a variety of mushrooms and barley, combining foresty and nutty flavors you’d find in a wintertime wild mushroom soup . . . Try going back to eating one of those frozen soy burgers after that.”—The Oregonian
“Volger’s excellent new book, Veggie Burgers Every Which Way, should not be thought of as just for vegetarians . . . it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger . . . are sure to get just about any carnivore’s mouth watering.”—CBC News
“Who knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore.”—Pittsburgh Post-Gazette
“This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre.”—Washington Post
“Lukas Volger . . . elevates the vegetarian burger to its rightful status as real food.”—Montreal Gazette
“The world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volger’s back-to-basics approach to the veggie burger. Summer barbecues may never look the same again!”—Cathy Erway, author of The Art of Eating In and the blog NotEatingOutinNY
“This is the book we have been waiting for, and perhaps you have too? A vegetarian and vegan cookbook that actually adds something to our groaning kitchen bookshelf. . . . The book is simply designed and very easy to follow. The mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular. Volger elevates the vegetarian burger to its rightful status as real, imaginative and fun food. . . . 10 out 10! Buntastic!”—Permaculture (UK)
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A few of my favorites are the bean burgers, mushroom burgers, pub grub burgers, and Portobello burgers.
*BUT* even though I like this book so much and successfully have made a number of the recipes, I have some real concerns about the way he has put some of them together. First, the recipes are for four or six burgers and these are just too much unless you are cooking for a large family or a party. I constantly have to cut down on the ingredients to make burgers for just one, two or three of us.
Second, the lists of ingredients for some of the burgers are insanely long. For instance, the recipe to make six tempeh burgers has 23 separate ingredients. I appreciate the attempt to make a good recipe, but I am not going to scrounge up 23 different ingredients for a veggie burger, no matter how tasty. (Do I really need to add 1/4 teaspoon each of garlic powder and onion powder for six burgers?)
And finally, I wish he had included nutritional information for each of the recipes. Knowing the fat, sodium, calorie, and cholesterol content would make it easier to choose recipes.
But generally speaking, the recipes are extremely good and the end results are excellent. This cookbook has a permanent place in my kitchen.
Let's face it. Veggie patties can be extraordinarily boring, but I've been striving to eat less meat at lunchtime and have been buying the pre-packaged frozen selections. This book is fantastic for making your very own, from-scratch burgers.
The variety is awesome! Lentils, beans, mushrooms, quinoa, spinach, veggies. Now I could eat veggie burgers every day and not feel like I'm eating the same old thing.
Seriously, this quinoa/spinach burger is so delicious. I'm going to stop writing this review and enjoy my lunch. Buy this book. It's awesome.
My main mistake in making the recipe was using super-firm tofu (from Trader Joes). The super-firm, while I'm sure it is great for marinating and grilling as a cutlet, is just not wet enough to form a paste when half of it is blended up, and a patty will not hang together for cooking, though it still tasted good as a scrambly thing. I also ran across an earlier experimental version of this recipe on the internet, and it had 14 ounces of tofu rather than the 8 in the book. I think the recipe more honestly makes 6 patties with 14 ounces of tofu. The larger amount of tofu dilutes the breadcrumb flavor better too.
This is the first recipe book purchase I've made on my Kindle. Though I miss the glossy cookbook experience, I really like how the recipe "book" lays flat on the counter, is with me in the store, can read to me, has links to the recipes through the contents, and doesn't get lost. I'm really looking forward to making more recipes from this book, and I'm also looking forward to L. Volger's next book which I hope will come out real soon :)