Updated (7/10) with recipes!
This post comes to you from the past… a food coma and a series of busy days delayed production. My sincerest apologies.
On Tuesday, May 7th, Mr. Stephen Delaney unveiled a secret he’s been keeping for 24 years and 11 months… that he is, in fact, a little Asian woman, who can cook the best spring rolls on earth.
He started by sauteeing tofu, bean sprouts, carrots, celery and red pepper…
…daintily spreading the vegetable mixture onto delicate rice paper…
…folding gently and lightly frying in a pan until golden brown and crunchy on the outside and serving with soy sauce.
And THAT was just the appetizer. The night before, he cooked rice noodles and marinated them overnight in peanut oil and red pepper flakes. Serving them cold the next day with chopped carrots, onions and peanuts.
And just like that, Stephen Delaney proved to the universe that he, in fact, is a little Asian lady.
Of course, it wouldn’t be CSC cooks with out some of this!
It’s been a very eventful night at the CSC. We have BIG NEWS!
We. caught. Fievel. (or one of Fievel’s family members…and by we, I mean our landlord who set the traps today.)
So there’s that. On to tonight’s meal! Black Bean Quinoa Burgers w/Sriracha Aioli… a la Pinterest.
First, cook 2 cups of quinoa in a sauce pan or rice cooker. (Ms. Vevea took the rice cooker route.)
Then, you must chop up an onion, red pepper, shallot and garlic and sautee in olive oil.
Drain and rinse two cans of black beans.
Mix together the onion mixture, black beans and cooked quinoa. Add one egg to help bind the ingredients.
OPEN ONE OF THESE!
Form the mushy burger mixture into patties and coat with bread crumbs. Set aside. Mix some greek yogurt, cumin and Sriracha together to create the aioli. Pour a couple tablespoons of olive oil in a frying pan and sautee the burgers until crispy and cooked through. Voila! Veggie burgers!
Serve burgers with Terra chips or Kale chips.