Having recently returned from a decadent vacation in Asheville, NC, I delighted in no exercise, endless glasses of wine and some of the best vegetarian food I have ever had. Touring the Biltmore, I reveled in all the history, the exquisite clothing and the sprawling house, which was larger and more beautiful than any I've ever seen in the states. Home of the Vanderbilts, it was built in 1895 and still stands today. Supposedly, there are ghosts that reside here, and when you set foot in the room where the swimming pool used to be, the water drained and the garish white tile staring back at you, with the loose ropes resembling nooses dangling over the edges, I can believe it.
At lunch in the stables (yes, we were eating where horses used to reside), I ordered the veggie burger. A lover of veggie burgers, I have never found one that I quite liked as much as Houston's, where beets were the main ingredient. That is, until this one. Made with quinoa and grilled veggies, I could not inhale this burger quick enough. I looked at the waitress. "Can I get this recipe?" I tentatively asked.
"Of course!" she said. Two minutes later, she returned with a printed copy of the recipe. I was horrified to see it was made with eggs (I broke my veganism for a day!!), but that can be replaced with 2 1/2 tbs. flaxseed meal mixed with 3 tbs. warm water. This recipe is too great not to share. Enjoy a little taste of the Biltmore!
1 each of zucchini, squash, red pepper, red onion, portabella mushroom
1 cup raw quinoa
1 bunch parsley
10 cloves garlic, chopped
1 cup bread crumbs
1 cup oats
2 tbs. lemon juice
pepper, to taste
Slice vegetables and grill. Cool down and roughly chop. Bring four cups of water to a boil and cook quinoa for 5 minutes. Drain and cool. Combine all ingredients. If mix is too wet, add more oats. Form patties and cook in a lightly oiled nonstick pan, a few minutes per side.