Vogz: October 2006 Archives

We were recently reminiscing about the time we decided to break veganism hardcore and ordered an extra large pizza and split an eggplant parmigiana. Shit was rough.

If you're looking for a milder break from not eating cheese, here's a gentler Italian hoagie option. However, it ain't called a sub sandwich for nothing: Just like we've substituted mushy delicious barley for meat balls, you can sub rice cheese or equivalent product for the cheese. But be warned, without egg the balls may become mash.

Barley Sub
2 cups water
2 Tbs. Earth Balance margarine
1 cup barley, washed
1 head broccoli
3 cloves garlic
2 shallots
1/2 red onion
1/2 cup ricotta cheese
1 egg, beaten
1/2 cup breadcrumbs or wheat germ
1 Tsp. red pepper flakes
1 Tsp. oregano
1 Tsp. basil
1 cup vegetable oil for frying

1. Bring a large saucepan of water and margarine to boil and then add barley. Let go for about half an hour on medium heat, covered. Barley should become slightly overcooked and mushy. Remove from heat.

2. Take your head of broccoli and rub the florets between your fingers in order to loosen the little buds, letting them fall into a large mixing bowl. After entire head has been rubbed clean, discard stems. Finely chop the garlic, shallots, onion and parsley and add to mixing bowl as well.

3. Dump your barley mixture into the bowl along with the ricotta, one egg and breadcrumbs. Add salt and pepper to taste with red pepper flakes, basil and oregano. Squish the mixture with your hands until well mixed and distributed. Then start to form balls about the size of golf balls and set on a greased surface.

4. Preheat oven on broil.

5. Place a deep pan with vegetable on high heat for five minutes. Once hot, fry a couple balls at a time, flipping every couple minutes. Remove and let cool on paper towels to blot.

6. Once all your balls are fried, prepare sandwiches by slicing each hoagie roll in the middle (without cutting into two halves), plopping 3 or 4 balls onto each roll and smothering with marinara and a sprinkling of shredded mozzarella or parmigiana. Broil for about 3minutes or until cheese gets gooey.
Beverage: Bira Moretti
Soundtrack: Goblin's Profondo Rosso

Don't know about you, but we can't stand the "southwestern" black bean burger steeze that some frozen product purveyors have masterminded. It's just so wrong.

If you're going to make a sammich out of beans and grains let's try a little bit harder than just compacting a shitty taco into a round shape, shall we?

Here we used green beans instead (yuk yuk), and added them to a curried barley mix that was perfect for frying up and serving open-face style. We took some liberty with the burger fixin's as well: whole boiled baby potatoes for French fries, a slice of heirloom tomato, sprouts, onion, lettuce and tzatziki instead of mayo.

"Bean" Burger
1 cup barley
2 1/2 cups water
2 cups green beans
1 bunch green onions
1 Tbs. extra virgin olive oil
2 Tbs. red curry paste
8 oz. ricotta cheese
1 egg
1 cup wheat germ, or breadcrumbs
1 cup vegetable oil
additional burger fixin's

1. Wash and strain your barley before adding to a large saucepan with salted water, or broth, and placing on high heat until you get a rolling boil. (If you're making the baby taters, you can just throw them in on top to boil for 10 minutes, then remove and keep warm for later.)

2. Cut the green beans into small, centimeter-sized slivers like you would green onions. Do the same with the green onions in fact. In a sauté pan with 1 Tbs. olive oil, add curry paste. Help it dissolve in the oil by pressing it with a slotted spoon, then add the green beans and green onions. Cook for 8-10 minutes, then remove from heat. Save the pan, with oil, for later use.

3. Once water has boiled off and barley seems slightly over-cooked (about 40 minutes) remove barley, and strain any excess liquid. In a large bowl combine bean mixture and barley. Add ricotta, egg and wheat germ or breadcrumbs with a little salt and pepper to taste. Squish the mixture with your hands forcefully until the barley seems to become a paste without noticeable kernels. Once it seems sticky enough, form burger-sized patties, being sure to make them small enough that they will hold together.

4. Return your pan to high heat with added vegetable oil for frying. After 5 minutes the oil should be smokin' hot. Place two patties in oil at a time and flip every couple minutes to prevent blackening. Then remove and blot patties on a paper towel.

5. Serve open face with your favorite burger fixings.

Beverage: Yetti Ale
Soundtrack: Morphine's Just Like Swimming