As a lover of spinach and crunchy snacky things, I was immediately drawn to the recipe for "Baby Spinach Burgers" from V Cuisine: The Art of New Vegan Cooking
by Angeline Linardis. I didn't have all of the ingredients, so I substituted whole wheat flour for the bread crumbs, normal mustard instead of Dijon mustard, and left out the Italian seasoning and nutritional yeast. I also didn't add any salt, as I recently had a bad experience with a gravy recipe that called for both soy sauce and salt.
They were tasty, but a little bit bland. The next time I make them, I will add a little bit of salt, and double the mustard. Of course, they would probably taste even better with the nutritional yeast, but they are tasty without it.
The recipe claims it serves "2 for lunch, 4 for a snack". Well, I suppose it kind of
worked as a snack for two people... I would recommend doubling the recipe.( Collapse )
x-posted from my new food blog