The Plant Eater’s Guide to Labor Day Weekend //
TIP #1 // Everything tastes better with a quality condiment and an eco-friendly fork.
01/ Susty Party: Divinely creative and enthusiastically colorful, Brooklyn based and part-ready, Susty Party elevates any gathering with compostable, biodegradable, and plant based disposable tableware. Think star speckled wooden cutlery, zigzagged napkins & vibrant candy striped straws- perfect for your weekend BBQ, grilling, and picnicking needs.
02/ Gordy’s Pickle Jar: Picked in their signature sweet brine, Gordy’s sweet pepper relish, a glorious trio of pickled cucumber, pepper, and onion is the perfect vinegar addition to anything on a bun (or simply eaten by the spoonful..). Handcrafted in Washington, DC by two of the coolest chicks at the farmer’s market, Gordy’s Pickle Jar uses fresh local produce and responsibly cultivated spices for each of their small batch fermentations.
03/: Sir Kensington’s: A freakishly delicious condiment living somewhere between the whimsical world of Ron Swanson’s mustache and organic tomato bliss. Sir Kensington’s, a New York City based all natural, bright, tangy, and brilliantly sweet ketchup, is seriously good on anything.
04/ Kelchner’s: Known for their extensive line of spicy horseradish based sauces, Kelchner’s a Pennsylvania based condiment company, has somehow managed to take their mustard from hot to HOT (context: sexy). Your mustard will barely make it to the party-I couldn’t stop dunking anything and everything into it.
note: all of the above condiments are available at Glen’s Garden Market in Washington, DC, or available nationally via their respective websites. [line]
TIP #2 // Beet or Meat- the world may never know.
Always the dork at the party with the pre-packaged frozen-disk of cardboard-on-a-bun, today I am so excited to share veggie burger porn at its finest- my b[EAT] burger. These rustic, earthy, fiber and protein packed burgers are made with a savory (yet refreshingly light) blend of vibrantly red and naturally sweet beets, creamy cannellini beans, and nourishing walnuts. Nestled between a grainy whole wheat bun, I serve my burger topped with a generous heap of Boston bib lettuce, sunflower sprouts, sweet relish, and a healthy schmear of spicy horseradish mustard and natural ketchup.
1 ½ large (2 lb.) beets, thoroughly cleaned
1 medium red onion, peeled
1 ¼ cups rolled oats
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
2 cans (15 ounces each) cannellini beans, thoroughly drained and rinsed
½ cup raw walnuts
4 tablespoons olive oil, divided
In a food processor fitted with a grater attachment (or using a handheld box-grater), finely grate beets and red onion. Transfer to a fine-mesh strainer or cheese cloth and press out as much excess liquid as possible. Transfer to a large bowl. Add rolled oats, garlic, and rosemary and (using hands), thoroughly combine. Set aside.
In a high speed blender or food process fitted with an S blade, process cannellini beans and walnuts until very smooth. Scoop into large bowl with beet mixture, then using your hands, thoroughly combine. Form mixture into 8 even balls, then flatten until about 1 inch thick patties. Allow patties to sit for about 30 minutes, allowing the oats to absorb some of the moisture.
Preheat oven to 350 degrees F, rack in the middle. Line a baking sheet with foil and lightly grease with olive oil. Bake patties for 15 minutes, flipping gently after 5 minutes. Remove from oven.
Preheat 1 tablespoon olive oil over medium-high heat in a non-stick skillet. Add 2 patties to pan and cook for 2 minutes. Gently flip and cook for an additional 2 minutes. Remove from heat, then repeat (adding 1 tbs. oil per 2 burgers) for the remaining 6 patties. Enjoy!
Nutritional Information [per burger, without bun]
275 Calories, 9.4g Fat, 11.2g Protein, 10g Fiber, 10.3g Sugar [line]
TIP #3 // Don’t be afraid to accessorize.