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Wandering Adventure Party

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  3. Knockoff version of Cowbell Harvest Burger

Knockoff version of Cowbell Harvest Burger

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  • FuglyDuckF FuglyDuck

    sounds like New Orleans needs more Cowbell.

    B This user is from outside of this forum
    B This user is from outside of this forum
    bdot@lemmy.world
    wrote on last edited by
    #3

    ugh.

    SMDH

    (but it’s still recognition, and that’s really what a proper “dad joke,” is all about).

    FuglyDuckF 1 Reply Last reply
    1
    4
    • A Basic Glitch

      Cowbell was an amazing hidden gem in New Orleans that closed temporarily after COVID then re-opened for a brief time before closing permanently after Hurricane Ida.

      I never had the beef burgers, but the veggie burger was hands down the best veggie burger I’ve ever had. Even the pickiest vegetarians I’ve ever known agreed it was incredible. This is the only image I could find online, and it really doesn’t do it justice: Cowbell’s Harvest Burger

      I’ve attempted to replicate it on my own several times over the last few years, and this is probably the closest I’ve gotten so far. Still not anywhere near the original but it was pretty amazing.

      Cowbell’s original ingredients I’m aware of: Red beans, brown rice, sweet potato, bell peppers, other seasonal vegetables, sweet soy sauce, and panko bread crumbs

      This attempt:

      • Batch of red beans cooked in 2 tbsp Better than bullion vegetable stock

      • 1 cup Quinoa

      • 2 sweet potatoes chopped and roasted

      • 1 red onion chopped and sauteed

      • Vegetables I had on hand (bell peppers, beets, artichoke hearts) sauteed with the onion

      • Inch of fresh ginger chopped and sauteed with onion and vegetables ~5 mins

      •Flaxseed egg substitute (1 tbsp ground flaxseed + 3 tbsp water)

      •Stir everything together and cool/refrigerate for at least 30 mins

      •Once cooled, briefly pulse in food processor

      •Spoon mixture onto sheet of parchment paper and use panko breadcrumbs to form patties

      •Cook on parchment paper at 375°F for 10 minutes. Flip and continue cooking for additional 5-10 minutes

      Top with whatever you like but avocado is always a great choice

      Link Preview Image
      Nyssa SylvaticaT This user is from outside of this forum
      Nyssa SylvaticaT This user is from outside of this forum
      Nyssa Sylvatica
      wrote on last edited by
      #4

      That place was great. Never had the veggie burger but I’m glad to see you trying to reverse engineer it to keep it alive.

      1 Reply Last reply
      1
      3
      • A Basic Glitch

        Cowbell was an amazing hidden gem in New Orleans that closed temporarily after COVID then re-opened for a brief time before closing permanently after Hurricane Ida.

        I never had the beef burgers, but the veggie burger was hands down the best veggie burger I’ve ever had. Even the pickiest vegetarians I’ve ever known agreed it was incredible. This is the only image I could find online, and it really doesn’t do it justice: Cowbell’s Harvest Burger

        I’ve attempted to replicate it on my own several times over the last few years, and this is probably the closest I’ve gotten so far. Still not anywhere near the original but it was pretty amazing.

        Cowbell’s original ingredients I’m aware of: Red beans, brown rice, sweet potato, bell peppers, other seasonal vegetables, sweet soy sauce, and panko bread crumbs

        This attempt:

        • Batch of red beans cooked in 2 tbsp Better than bullion vegetable stock

        • 1 cup Quinoa

        • 2 sweet potatoes chopped and roasted

        • 1 red onion chopped and sauteed

        • Vegetables I had on hand (bell peppers, beets, artichoke hearts) sauteed with the onion

        • Inch of fresh ginger chopped and sauteed with onion and vegetables ~5 mins

        •Flaxseed egg substitute (1 tbsp ground flaxseed + 3 tbsp water)

        •Stir everything together and cool/refrigerate for at least 30 mins

        •Once cooled, briefly pulse in food processor

        •Spoon mixture onto sheet of parchment paper and use panko breadcrumbs to form patties

        •Cook on parchment paper at 375°F for 10 minutes. Flip and continue cooking for additional 5-10 minutes

        Top with whatever you like but avocado is always a great choice

        Link Preview Image
        M This user is from outside of this forum
        M This user is from outside of this forum
        mkwt@lemmy.world
        wrote on last edited by
        #5

        I don’t pretend to be any restaurant that has opened in New Orleans. However, want to share a few tips I’ve discerned over a few years:

        • The holy trinity is critical to Creole cuisine, and red beans in particular. The holy trinity consists of onion, Bell pepper, celery, and garlic is “The Pope”. This is perfectly vegan.

        • to a non-vegan red beans and rice, the only ingredients I would add are bacon (or another source of pork fat) and pork ham in some form. I would substitute with any reasonable vegan source of fat

        • sweet potatoes are still good if you absolutely need to turn this into patties for a complete meal at the end.

        Øπ3ŕO 1 Reply Last reply
        1
        4
        • A Basic Glitch

          Cowbell was an amazing hidden gem in New Orleans that closed temporarily after COVID then re-opened for a brief time before closing permanently after Hurricane Ida.

          I never had the beef burgers, but the veggie burger was hands down the best veggie burger I’ve ever had. Even the pickiest vegetarians I’ve ever known agreed it was incredible. This is the only image I could find online, and it really doesn’t do it justice: Cowbell’s Harvest Burger

          I’ve attempted to replicate it on my own several times over the last few years, and this is probably the closest I’ve gotten so far. Still not anywhere near the original but it was pretty amazing.

          Cowbell’s original ingredients I’m aware of: Red beans, brown rice, sweet potato, bell peppers, other seasonal vegetables, sweet soy sauce, and panko bread crumbs

          This attempt:

          • Batch of red beans cooked in 2 tbsp Better than bullion vegetable stock

          • 1 cup Quinoa

          • 2 sweet potatoes chopped and roasted

          • 1 red onion chopped and sauteed

          • Vegetables I had on hand (bell peppers, beets, artichoke hearts) sauteed with the onion

          • Inch of fresh ginger chopped and sauteed with onion and vegetables ~5 mins

          •Flaxseed egg substitute (1 tbsp ground flaxseed + 3 tbsp water)

          •Stir everything together and cool/refrigerate for at least 30 mins

          •Once cooled, briefly pulse in food processor

          •Spoon mixture onto sheet of parchment paper and use panko breadcrumbs to form patties

          •Cook on parchment paper at 375°F for 10 minutes. Flip and continue cooking for additional 5-10 minutes

          Top with whatever you like but avocado is always a great choice

          Link Preview Image
          T This user is from outside of this forum
          T This user is from outside of this forum
          thepantser@sh.itjust.works
          wrote on last edited by
          #6

          I’m high and all I see is a sexy duck laying on a pillow.

          S 1 Reply Last reply
          1
          13
          • B bdot@lemmy.world

            ugh.

            SMDH

            (but it’s still recognition, and that’s really what a proper “dad joke,” is all about).

            FuglyDuckF This user is from outside of this forum
            FuglyDuckF This user is from outside of this forum
            FuglyDuck
            wrote on last edited by
            #7

            dad’s have perfected the anti-joke. I’m merely an uncle, though, so I struggle through it.

            Øπ3ŕO 1 Reply Last reply
            1
            2
            • T thepantser@sh.itjust.works

              I’m high and all I see is a sexy duck laying on a pillow.

              S This user is from outside of this forum
              S This user is from outside of this forum
              SatansMaggotyCumFart
              wrote on last edited by
              #8

              I’d fuck that duck.

              1 Reply Last reply
              1
              3
              • FuglyDuckF FuglyDuck

                dad’s have perfected the anti-joke. I’m merely an uncle, though, so I struggle through it.

                Øπ3ŕO This user is from outside of this forum
                Øπ3ŕO This user is from outside of this forum
                Øπ3ŕ
                wrote on last edited by
                #9

                NGL, the anti-joke-by-proxy is honest work. 🤌🏼

                1 Reply Last reply
                1
                1
                • A Basic Glitch

                  Cowbell was an amazing hidden gem in New Orleans that closed temporarily after COVID then re-opened for a brief time before closing permanently after Hurricane Ida.

                  I never had the beef burgers, but the veggie burger was hands down the best veggie burger I’ve ever had. Even the pickiest vegetarians I’ve ever known agreed it was incredible. This is the only image I could find online, and it really doesn’t do it justice: Cowbell’s Harvest Burger

                  I’ve attempted to replicate it on my own several times over the last few years, and this is probably the closest I’ve gotten so far. Still not anywhere near the original but it was pretty amazing.

                  Cowbell’s original ingredients I’m aware of: Red beans, brown rice, sweet potato, bell peppers, other seasonal vegetables, sweet soy sauce, and panko bread crumbs

                  This attempt:

                  • Batch of red beans cooked in 2 tbsp Better than bullion vegetable stock

                  • 1 cup Quinoa

                  • 2 sweet potatoes chopped and roasted

                  • 1 red onion chopped and sauteed

                  • Vegetables I had on hand (bell peppers, beets, artichoke hearts) sauteed with the onion

                  • Inch of fresh ginger chopped and sauteed with onion and vegetables ~5 mins

                  •Flaxseed egg substitute (1 tbsp ground flaxseed + 3 tbsp water)

                  •Stir everything together and cool/refrigerate for at least 30 mins

                  •Once cooled, briefly pulse in food processor

                  •Spoon mixture onto sheet of parchment paper and use panko breadcrumbs to form patties

                  •Cook on parchment paper at 375°F for 10 minutes. Flip and continue cooking for additional 5-10 minutes

                  Top with whatever you like but avocado is always a great choice

                  Link Preview Image
                  S This user is from outside of this forum
                  S This user is from outside of this forum
                  sprite0@sh.itjust.works
                  wrote on last edited by
                  #10

                  that looks really tasty! i’m going to try a combo like this with rice and beans together yours looks so great. nice job!

                  1 Reply Last reply
                  1
                  1
                  • M mkwt@lemmy.world

                    I don’t pretend to be any restaurant that has opened in New Orleans. However, want to share a few tips I’ve discerned over a few years:

                    • The holy trinity is critical to Creole cuisine, and red beans in particular. The holy trinity consists of onion, Bell pepper, celery, and garlic is “The Pope”. This is perfectly vegan.

                    • to a non-vegan red beans and rice, the only ingredients I would add are bacon (or another source of pork fat) and pork ham in some form. I would substitute with any reasonable vegan source of fat

                    • sweet potatoes are still good if you absolutely need to turn this into patties for a complete meal at the end.

                    Øπ3ŕO This user is from outside of this forum
                    Øπ3ŕO This user is from outside of this forum
                    Øπ3ŕ
                    wrote on last edited by otter@lemmy.dbzer0.com
                    #11

                    This is quite helpful, and no apology/qualifier is necessary.

                    I’d like to add that using epazote in your beans is a mofuggin godsend, IME. (not just in the red beans here, or even strictly Latin cuisine, either) A little goes a long way, so be gentle at first when adding it dried to your cooking water — as in, a ½T per 2gal pot of beans, or so, if memory serves. The difference is blight & day.

                    Enjoy not evacuating the building from now on! 😱😜

                    edit: I’m keeping it as-is. Sometimes, autocorrect is on-the-nose.

                    M 1 Reply Last reply
                    1
                    • Øπ3ŕO Øπ3ŕ

                      This is quite helpful, and no apology/qualifier is necessary.

                      I’d like to add that using epazote in your beans is a mofuggin godsend, IME. (not just in the red beans here, or even strictly Latin cuisine, either) A little goes a long way, so be gentle at first when adding it dried to your cooking water — as in, a ½T per 2gal pot of beans, or so, if memory serves. The difference is blight & day.

                      Enjoy not evacuating the building from now on! 😱😜

                      edit: I’m keeping it as-is. Sometimes, autocorrect is on-the-nose.

                      M This user is from outside of this forum
                      M This user is from outside of this forum
                      mysterioussophon21@lemmy.world
                      wrote on last edited by
                      #12

                      Asafoetida (hing) works amazing for this too - just a tiny pinch when cooking beans drasticaly reduces the gas factor and adds a subtle depth of flaver!

                      Øπ3ŕO 1 Reply Last reply
                      1
                      1
                      • M mysterioussophon21@lemmy.world

                        Asafoetida (hing) works amazing for this too - just a tiny pinch when cooking beans drasticaly reduces the gas factor and adds a subtle depth of flaver!

                        Øπ3ŕO This user is from outside of this forum
                        Øπ3ŕO This user is from outside of this forum
                        Øπ3ŕ
                        wrote on last edited by
                        #13

                        Ooh, thanks! I’ll keep an eye out! 🤘🏼

                        1 Reply Last reply
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