Veggie Burger Quotes

It might sound naive to suggest that whether you order a chicken patty or a veggie burger is a profoundly important decision. Then again, it certainly would have sounded fantastic if in the 1950's you were told that where you sat in a restaurant or on a bus could begin to uproot racism.

The carnistic schema, which twists information so that nonsense seems to make perfect sense, also explains why we fail to see the absurdities of the system. Consider, for instance, advertising campaigns in which a pig dances joyfully over the fire pit where he or she is to be barbecued, or chickens wear aprons while beseeching the viewer to eat them. And consider the Veterinarian's Oath of the American Veterinary Medical Association, 'I solemnly swear to use my...skills for the...relief of animal suffering,' in light of the fact that the vast majority of veterinarians eat animals simply because they like the way meat tastes. Or think about how poeple won't replace their hamburgers with veggie burgers, even if the flavor is identical, because they claim that, if they try hard enough, they can detect a subtle difference in texture. Only when we deconstruct the carnistic schema can we see the absurdity of placing our preference for a flawless re-creation of a textural norm over the lives and deaths of billions of others.

Alright, kids, who wants to try a home-made veggie sausage spiced with the secret herbs of the jungle's dark and vengeful heart? I can through some on the grill with the next round of tofu burgers.

Hence, the notion of the “cheese burger” by the late 1930s, with “burger” now referring to a disk of meat. Today, of course, one speaks of the veggie burger, taco burger, fish burger, and so much else, such that no one would object that burger is “not a word.” Now it is, but only because of grafting. We talk about eating a nice burger, and Abraham Lincoln brought back to life would picture us trying to consume a staid, small-town German tradesman.

Ribbons, balloons, paper flowers, candies, diapers, and dolls. An aarti tray was set up by the shrine. A long table was covered in confetti and an assortment of food: little square cakes that resembled building blocks spelling out “Welcome Baby Shah,” cups with veggie dip and long slivers of vegetables, lettuce wraps, and a watermelon carved into a baby stroller filled with fruit balls. Alongside that were silver platters of warm vegetable samosas and bowls of a dark green chutney with spicy jalapeño, and sweet date and tangy tamarind chutney. Potato and onion pakora came next, fried golden brown with hints of green herbs and creamy raita. I knew I had to get some dabeli before those went fast and plucked a small bun of what was essentially a spiced potato burger topped with peanuts and pomegranate seeds. There was, of course,

French fries (often dusted with flour before freezing) fried vegetables/tempura fruit fillings and puddings gravy hot dogs ice cream imitation crabmeat, bacon, etc. instant hot drinks ketchup malt/malt flavoring malt vinegar marinades mayonnaise meatballs/meatloaf non-dairy creamer oat bran (unless certified gluten-free) oats (unless certified gluten-free) processed cheese (e.g., Velveeta) roasted nuts root beer salad dressings sausage seitan soups soy sauce and teriyaki sauces syrups tabbouleh trail mix veggie burgers vodka wheatgrass wine coolers The following are miscellaneous sources of gluten: cosmetics lipsticks/lip balm medications non-self-adhesive stamps and envelopes Play-Doh shampoos/conditioners vitamins and supplements (check label) The following ingredients are often code for gluten: amino peptide complex Avena sativa brown rice syrup caramel color (frequently made from barley) cyclodextrin dextrin fermented grain extract Hordeum distichon Hordeum vulgare hydrolysate hydrolyzed malt extract hydrolyzed vegetable protein maltodextrin modified food starch natural flavoring phytosphingosine extract Secale cereale soy protein Triticum aestivum Triticum vulgare vegetable protein (HVP) yeast extract

I find eating meat repulsive! (to waiter) Okay, I’ll have a veggie burger with soy cheese and tofu bacon, and could you serve it to me dressed like a cow?

I like mayo,” Anna said. “Sue me.” “I haven’t had mayo in years,” Bailey sighed. “Oh yeah,” I said. “Mayo isn’t exactly vegan, is it?” “No.” She shook her head. “Vegan mayo is pretty good though.” “I ate a garden burger once,” Anna said. “You did?” Bailey asked with surprise. “You never told me that.” “I ordered it on accident,” the redhead said. “How do you accidentally order a garden burger?” I asked with a raised brow. “I thought it just meant that there were a lot of veggies on it,” Anna chuckled. Bailey and I burst out laughing. “So how did you like it?” the blonde asked. “I didn’t,” the redhead said, and we all laughed once more.

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races.        1 cup dried green lentils (2¼ cups cooked)      2¼ cups water      1 teaspoon dried parsley      ¼ teaspoon black pepper      3 garlic cloves, minced      1¼ cups finely chopped onion      ¾ cup finely chopped walnuts      2 cups fine bread crumbs (see Note)      ½ cup ground flax seed (flax seed meal)      3 cups finely chopped mushrooms   1½ cups destemmed, finely chopped kale, spinach, or winter greens      2 tablespoons coconut oil or olive oil      3 tablespoons balsamic vinegar      2 tablespoons Dijon mustard      2 tablespoons nutritional yeast      1 teaspoon sea salt      ½ teaspoon black pepper      ½ teaspoon paprika   In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue.   MAKES A DOZEN 4-INCH DIAMETER BURGERS   NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.  

Many consider veggie burgers better for you than hamburgers, owing to their minimal fat content and perhaps the descriptor “veggie.” Yet hamburgers look like Brussels sprouts compared to the nutritional vacancy of soy protein. And

In the 1980’s, vegetarianism was considered to be “radical” by most people; just a handful of restaurants, stores, and food companies catered to the community. PETA was promoting GO VEGETARIAN, Vegetarian Times was the go-to magazine for recipes and lifestyle information, and veggie burgers contained eggs and cheese. I don’t know why it took so long for Veganism to catch on, or why I didn’t make the connection, myself, and change sooner, but I guess in some weird way I was part of a wave of consciousness.

They’re not exactly the most physically imposing people in the world (that’s what happens when you live on nothing but soy lattes and veggie burgers), but the sheer force of their numbers is shocking. They have allowed hate to spread at a rate we haven’t seen since the era of civil rights, when Democrats—the party that founded the KKK, in case you’ve forgotten—would organize lynch mobs and counterprotests all across the South, most of which ended in horrific violence. These people are irrational, hysterical, upset, and out looking for enemies. I should know. As of November 16, 2016, I became one of their top targets. Before the election, I was just a guy who appeared on television every once in a while, went to work, and went home at the end of the day and played with my kids. There were probably a few people who thought I was an asshole because I was blessed to have been born into a wealthy family. But no one was mailing suspicious powder to my home or screaming at me in a restaurant where I was celebrating my brother’s birthday. No one was threatening my life. After the election, I became the guy who receives the second highest number of death threats in the country (according to the Secret Service, second only to my father). And that’s a list that includes senators, former presidents, and ambassadors to several war-torn countries. Here’s what the exploding letter filled with powder that sent my then wife and a member of my Secret Service detail to the hospital said: “You are an awful person. This is why people hate you. You are getting what you deserve. So shut the f—k up.

Sarah picked up a clean fork and turned over some veggie burgers. ‘Jade do you want one of these? If you do, make sure Andre doesn’t touch them with that meaty tong thing, or we won’t be able to eat them.’ ‘What meaty thong thing? I must have been looking in the wrong direction,’ replied Jade, who was continuing to laugh, whilst pouring yet more wine.

Buckwheat: Buckwheat is not related to wheat, so it is a favorable grain for wheat-sensitive people. It is also rich in protein and fiber and has been shown to lower cholesterol. Buckwheat groats can be soaked in advance and then used to make porridge, a seasoned side dish, or crackers. Kasha is toasted buckwheat. Millet: This versatile, gluten-free grain is a staple crop in India and Africa. Mildly sweet and nutty, it can be used in both main dishes and desserts. Depending on the length of time it is cooked, it can be slightly crunchy or soft and creamy. Serve it with stir-fried dishes, add it to salads, or make a breakfast porridge with cooked millet, nuts, seeds, and fruit. Quinoa: Although quinoa is usually considered a whole grain, it is actually a seed. It is a good protein source and cooks in just ten to fifteen minutes. Rinse quinoa before cooking because it is coated with a bitter compound called saponin. Quinoa tastes great by itself, or for a substantial salad, toss it with veggies, nuts, and a flavored vinegar or light dressing. It makes a great addition to veggie burgers and even works well in breakfast or dessert puddings.

Rye: A cereal grain with less gluten than wheat, the rye berry can be boiled whole or used in cereals in the rolled form, like oats. You can coarsely grind it in a blender and then soak it and use it to give a nice flavor to coarse breads and crackers. Sorghum: Hearty, chewy sorghum doesn’t have an inedible hull so you can eat it with all its outer layers, thereby retaining the majority of its nutrients. Use it in its whole grain form as an addition to vegetable salads or cooked dishes. It has a mild flavor that won’t compete with the delicate flavors of other food ingredients. For best results, soak it in water overnight, then cook it for about an hour. Teff: Tiny, whole grain teff has been a staple of Ethiopian cooking for thousands of years. It is the smallest grain in the world; about 100 grains are the size of a kernel of wheat. It has a mild, nutty flavor, cooks quickly, and is a good source of calcium and iron. Serve it with fruit and cinnamon for a hot breakfast cereal or add it to stews, baked goods, or veggie burgers.

veggie burger hamburger chicken tikka masala sweet-and-sour chicken muffin brownie avocado salad Caesar salad lentil soup wonton soup BLT buffalo chicken wrap margherita pizza barbecue chicken pizza guacamole mozzarella sticks

The following foods often contain gluten: baked beans (canned) beer blue cheeses bouillons/broths (commercially prepared) breaded foods cereals chocolate milk (commercially prepared) cold cuts communion wafers egg substitute energy bars flavored coffees and teas French fries (often dusted with flour before freezing) fried vegetables/tempura fruit fillings and puddings gravy hot dogs ice cream imitation crabmeat, bacon, etc. instant hot drinks ketchup malt/malt flavoring malt vinegar marinades mayonnaise meatballs/meatloaf non-dairy creamer oat bran (unless certified gluten-free) oats (unless certified gluten-free) processed cheese (e.g., Velveeta) roasted nuts root beer salad dressings sausage seitan soups soy sauce and teriyaki sauces syrups tabbouleh trail mix veggie burgers vodka wheatgrass wine coolers

While Nicole drove off in search of recipes for fish hash, clam fritters, and salmon quiche, Charlotte settled in the Chowder House with Dorey Jewett, who, well beyond the assortment of chowders she always brought to Bailey's Brunch, would be as important a figure in the book as any. They sat in the kitchen, though Dorey did little actual sitting. Looking her chef-self in T-shirt, shorts, and apron, if she wasn't dicing veggies, she was clarifying butter or supervising a young boy who was shucking clams dug from the flats hours before. Even this early, the kitchen smelled of chowder bubbling in huge steel pots. Much as Anna Cabot had done for the island in general, Dorey gave a history of restaurants on Quinnipeague, from the first fish stand at the pier, to a primitive burger hut on the bluff, to a short-lived diner on Main Street, to the current Grill and Cafe. Naturally, she spoke at greatest length about the evolution of the Chowder House, whose success she credited to her father, though the man had been dead for nearly twenty years. Everyone knew Dorey was the one who had brought the place into the twenty-first century, but her family loyalty was endearing.

Black Bean Burgers My husband and I have been married for many years, and I’d say as marriages go, ours is pretty darn good. We have four kids, work pretty hard, and spend a lot of time together, which is just fine with us since we really like each other and all that. Now, I will confess that there has been one steady source of marital conflict through the years, and that is the fact that I gosh darn love a good meatless burger. I can’t really explain it. It must be a throwback to my vegetarian days. I don’t know…I just love them. I’ll never, ever forget the time, very early in our marriage, that Ladd and I went out to eat and I ordered--gasp--a veggie burger from the menu. The look on his face--it is etched in my memory. From where he stood, he didn’t even know burgers without meat existed. In his experience, a burger was meat, much like rain was water. It sent shockwaves through his being, and rattled the very foundation of our marriage. Over the years, I’ve tried to help my beloved cattle rancher husband understand my position: that my love of meatless burgers has no hidden meaning. It doesn’t mean I don’t also love big, beefy burgers. It doesn’t mean I’m going to start making the family drink shots of wheatgrass juice every morning. I just like the taste of weird, mushy concoctions meant to resemble hamburger patties. Call me wacky! I love you, Ladd. But I also love meatless burgers. And I know in my heart that those two things can coexist.