Zucchini Feta Burger Torta
Three recipes, one sandwich.
Recipes will be posted this weekend.
Homemade Bolillos:
2 c water
1 1/2 tsp agave syrup
2 tbsp Earth Balance vegetable margarine
1/4 tsp salt
3 c bread flour
3 cp wheat flour
1 (1/4 ounce) package yeast
Heat water, agave, margarine, and salt together in a saucepan.
Let cool to lukewarm; add yeast.
Let stand for 10 minutes.
In separate bowl, add flour to the water mixture; mix well.
Turn out and knead for 10 minutes, adding more flour as necessary.
Replace in bowl, cover and let rise until doubled.
Punch down, divide into sixteen pieces and form into logs.
Place rolls on greased baking sheet or silpat.
Cover and let rise until doubled.
Preheat oven to 375°F and then bake 35 minutes until golden.
This makes about 12 plus- I freeze them too!
I used the Tofu white sauce as the sandwich spread- see recipe New Vegan or the Feta Fig Pizza post.
Shred 2 cups zucchini, add 1cup shredded feta soy cheeze and salt and pepper. Mix up enough egg replacer for 1 egg and add in- form into patties and refrigerate.
I dry pan fried these until they were browned and assembled the sandwich- do not forget the tomatoes, lettuce and sprouts!
Builds 4 small or 2 giant sandwichs.