If momma ain't happy...

So, unfortunately I don't have pictures for this recipe, which I feel really bring the food alive, but this is a necessary post. Why? Because it is a recipe my mom asked for. You know, moms are always right and ALWAYS come first. Like they say, "If momma ain't happy, ain't nobody happy."

Even though this is a vegan recipe, I actually found it in a vegetarian cookbook my mom gave to me years ago when I dappled in a meatless diet. I think I was around 12-years-old. Sorry sis, just one more thing I beat you to. I have to say though, I definitely did not have the dedication she has, and I slowly moved towards eating meat again: first fish, then chicken, and well, you get the idea.

Anyways, this recipe is great and truly filling. Meat-eaters will definitely not be complaining about an empty stomach after you serve this one. Served as "burgers" in pita pockets with lettuce and tomato, this is truly comfort food.

I served the burgers with baked sweet-potato fries and a yogurt tahini dressing the cookbook paired with it (not vegan, but could easily be made vegan-friendly.) The sauce was especially yummy with the fries.

Falafel Burgers (From Moosewood Restaurant New Classics)

1 cup diced onions
2 to 3 garlic cloves, minced or pressed
1 Tbs olive oil
1 cup diced red bell peppers*
1 tsp turmeric
1 tsp ground coriander
pinch of cayenne, or to taste
1 cake firm tofu (12 ounces), pressed* and crumbled
1 1/2 cups cooked chickpeas (15-ounce can, drained)
3 Tbs fresh lemon juice
1 Tbs soy sauce
1 tsp dark sesame oil
1/4 cup chopped fresh parsley
1/4 cup tahini*
salt to taste
1/2 cup bread crumbs, as needed

Preheat oven to 350 degrees. Generously oil a baking sheet.

In a 9-inch skillet, saute the onions and garlic in the olive oil on medium heat for 5 minutes. Add the bell peppers, turmeric, coriander and cayenne and saute for 5 minutes, or until the vegetables are tender, stirring occasionally to prevent sticking.

While the vegetables cook, combine the tofu, chickpeas, lemon juice, soy sauce and sesame oil in the bowl of a food processor*. Process until well combined, but not a paste.

Transfer the tofu mixture to a large bowl and add the sauteed vegetables, parsley, tahini and salt. Mix everything together well with your hands. If the mixture is too sticky, add bread crumbs. Add salt to taste.

Shape the 1/2 cup portions of the burger mix into 8 patties and arrange on the prepared baking sheet with a bit of space between them. Bake for 30 minutes, until golden, juicy and firm.

Helpful hints***

Okay, first of all, I used a green bell pepper, because they are literally $2 less, and it turned out wonderfully.

Second, If you have never pressed tofu, it is super easy. Just put the cake in-between two plates and put something heavy on top of them, a can works, and leave for 15 minutes. Voila, your tofu is pressed. Just make sure you do it in a sink or somewhere where the liquid can drain.

Tahini can be found pretty much anywhere these days and is a sesame-paste used a lot in Mediterranean cuisine. I know for a fact they sell it in Publix; just look in the ethnic food section.

Lastly, if you don't have a food processor don't worry. You can achieve the same results with a potato masher or even a fork. Get rustic with it.

Yogurt Tahini Dressing

1 cup plain yogurt, or substitute vegan yogurt
2 Tbs tahini
1 to 2 garlic cloves, minced or pressed
1 Tbs fresh lemon juice
2 tsp chopped fresh dill
salt and pepper to taste

Combine all of the ingredients and let sit for at least 15 minutes for the flavors to marry. Serve cold.