{"id":4591,"date":"2013-10-25T14:45:40","date_gmt":"2013-10-25T19:45:40","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=4591"},"modified":"2020-12-06T19:22:13","modified_gmt":"2020-12-07T01:22:13","slug":"fried-soup-veganized","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2013\/10\/fried-soup-veganized\/","title":{"rendered":"Fried Soup &#8211; Veganized"},"content":{"rendered":"<p>After consideration, here is a major revision of my 2010 vegetarian burger recipe, <a title=\"The ovo-lacto vegetarian recipe for &quot;Fried Soup&quot;\" href=\"https:\/\/benpollock.com\/brick\/2010\/12\/20\/fried-soup\/\" target=\"_blank\" rel=\"noopener noreferrer\">Fried Soup<\/a>. While dropping the egg from the ingredients was a factor, the instructions needed further fluffing. Besides simple editing, feedback from students at my three-part October 2013 class &#8220;Vegan &#8211; As Easy as You Want,&#8221; showed a need to elaborate.<\/p>\n<p>Fried soup was my slip of the tongue recently for what otherwise are called veggie croquettes, burgers or, in some cuisines, pancakes. The name stems from being a way to use the last portions of leftover soup. Vegetarian soups, with grains and beans, thicken on refrigerating. How many times can you simply reheat them for lunches without saying, &#8220;Enough&#8221;? The answer is, &#8220;Fry it.&#8221;<\/p>\n<ul>\n<li>2-5 cups leftover vegetarian stew or thick soup<\/li>\n<li>1\/4 to 1 Cup &#8220;binder&#8221; &#8212; bread crumbs, panko, matzo meal or gluten-free equivalent<del>, OR whole grain flour (wheat, rye, buckwheat, rice etc.)<\/del> [Update: On further testing, raw flour doesn&#8217;t work here.]<del><br \/>\n<\/del><\/li>\n<li>Salt, pepper, other spices or herbs<\/li>\n<li>1 Tablespoon vegetable oil<\/li>\n<\/ul>\n<p>Place leftovers in a medium mixing bowl. Stir in 1\/4 cup binder. Adding more binder calls for judgment and a few minutes&#8217; patience. Too little starch, and you&#8217;ll be browning spreading, free-form flat pancakes. Too much, and the patties will be dry and tend to crack or fall apart.<\/p>\n<p>The solution? After that first quarter cup, stir in 1 to 2 Tablespoons starch at a time then allow a few moments for the liquid to absorb &#8212; to the consistency of, well, raw hamburger. Between the choice of too wet or too dry, make the burger mix too dry.<\/p>\n<p>If the soup was mild to begin with, check by tasting and add a little salt, pepper and perhaps spices\/herbs.<\/p>\n<p>Puree the mixture either by hand, with a fork or potato masher, or mechanically with a food processor, the latter by several &#8220;pulses&#8221; of 2 seconds each, scraping down the bowl as needed. Leave some beans and vegetables identifiable. Do NOT puree into sludge. If over-blended, the patty will be tough and brittle, a hockey puck.<\/p>\n<p>Let rest at least 10 minutes. The mix can be refrigerated for hours, covered, until use.<\/p>\n<p>Heat a large nonstick skillet on medium. Add 1 Tablespoon oil. Spoon three to five plum-size balls of the mixture onto the pan, and flatten to a half-inch thick. Cook on one side about 3-4 minutes, flip and cook the other side 2-3 minutes. Continue cooking the rest of the mixture in plum-size scoops. The patties should be well-browned, with a bit of crust.<\/p>\n<p>Place the cooked patties on a cookie sheet or pizza pan and keep warm in a low (200 degree) oven. Serve with buns and burger condiments. Two heaping cups of thick soup make 10-12 patties.<\/p>\n<p>For grilling, form into full patties and freeze, separated by plastic wrap or parchment paper. Grill &#8212; without thawing (it&#8217;s already cooked, after all) &#8212; until well-browned on each side.<\/p>\n<p style=\"text-align: center;\">\u2022 \u2022 \u2022<\/p>\n<p>Inspired by the sec\u00adtion \u201c<a title=\"Mark Bittman: How to Cook Everything Vegetarian\" href=\"http:\/\/markbittman.com\/book\/how-to-cook-everything-vegetarian\" target=\"_blank\" rel=\"noopener noreferrer\">Bean Frit\u00adters, Dumplings, Cro\u00adquettes and Cakes<\/a>,\u201d pp. 625-32 in <em>How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food<\/em> by Mark Bittman.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>After consideration, here is a major revision of my 2010 vegetarian burger recipe, Fried Soup. While dropping the egg from the ingredients was a factor, the instructions needed further fluffing. Besides simple editing, feedback from students at my three-part October 2013 class &#8220;Vegan &#8211; As Easy as You Want,&#8221; showed a need to elaborate. Fried [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[53],"tags":[],"class_list":["post-4591","post","type-post","status-publish","format-standard","hentry","category-entrees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2497,"url":"https:\/\/benpollock.com\/brick\/2010\/12\/fried-soup\/","url_meta":{"origin":4591,"position":0},"title":"Fried Soup","author":"Ben S. Pollock","date":"December 20, 2010","format":false,"excerpt":"Copyright 2010 Ben S. Pollock This recipe was revised in October 2013. \"Fried soup\" was what I announced when I brought these to the table, what otherwise are called veggie croquettes, pancakes or burgers. When I try to make veggie burgers they fall apart. These held together and are as\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5917,"url":"https:\/\/benpollock.com\/brick\/2017\/12\/wholemeal-tomato-soup\/","url_meta":{"origin":4591,"position":1},"title":"Wholemeal Tomato Soup","author":"Ben S. Pollock","date":"December 30, 2017","format":false,"excerpt":"Tomato soup, rather like you remember, can be yours, homemade, vegan and protein-y. Healthy eaters do miss its grown-up convenience and childhood nostalgia flavor and texture. If you read the ingredients and nutrition levels of canned tomato soup, however, you will definitely want an alternative. Even the seemingly better choices\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"My \"Wholemeal Tomato Soup\"","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/wholemeal-tomato-soup-300x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":3943,"url":"https:\/\/benpollock.com\/brick\/2012\/11\/kabocha-theater\/","url_meta":{"origin":4591,"position":2},"title":"Kabocha Theater","author":"Ben S. Pollock","date":"November 23, 2012","format":false,"excerpt":"Thanksgiving. America's Feast Day. Serene Tureen (left) and Veggie Stuffing It was yesterday. Before I forget what my notes mean, here are two of the dishes whose recipes I've been tinkering with for years and now have just about settled on. We don't eat meat, so we keep experimenting with\u2026","rel":"","context":"In &quot;Holiday Cuisine&quot;","block_context":{"text":"Holiday Cuisine","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/holiday-cuisine\/"},"img":{"alt_text":"Serene Tureen, and Veggie Stuffing","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1542,"url":"https:\/\/benpollock.com\/brick\/2009\/07\/gazpacho-summer-soup\/","url_meta":{"origin":4591,"position":3},"title":"Gazpacho Summer Soup","author":"Ben S. Pollock","date":"July 31, 2009","format":false,"excerpt":"Update, August 2020: As much as I love this soup, I tend to make it just once a summer. The recipe is both long and large. I've been halving it in recent years so why not just give the smaller amounts? Less thinking that way. The original post follows. Gazpacho\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4562,"url":"https:\/\/benpollock.com\/brick\/2013\/10\/hearty-vegan-lentil-soup\/","url_meta":{"origin":4591,"position":4},"title":"Hearty Har Har Lentil Soup &#8211; Vegan","author":"Ben S. Pollock","date":"October 21, 2013","format":false,"excerpt":"During the cooler months, I make this vegan soup for us at least monthly. It's a big recipe, for taking to lunch several days etc. (Amounts updated February 2020) 4 cups hot water (start heating in the kettle while getting everything ready), to start 1 cup brown, green or black\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4597,"url":"https:\/\/benpollock.com\/brick\/2013\/10\/lunch-flask-kitchari\/","url_meta":{"origin":4591,"position":5},"title":"Lunch Flask Kitchari","author":"Ben S. Pollock","date":"October 26, 2013","format":false,"excerpt":"It's hard to find time rushing in the morning before work and school, but if you can make a few moments to throw together sandwiches to brown-bag for lunch, then there's enough time for an incredibly filling, nutritious soup. This is an ayurvedic (ancient Indian system of health) take-to-work lunch,\u2026","rel":"","context":"In &quot;Main Courses&quot;","block_context":{"text":"Main Courses","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/entrees\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4591","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/comments?post=4591"}],"version-history":[{"count":8,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4591\/revisions"}],"predecessor-version":[{"id":6831,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/4591\/revisions\/6831"}],"wp:attachment":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media?parent=4591"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/categories?post=4591"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/tags?post=4591"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}