Meat’s gone, but flavor remains
BY SANDY THORN CLARK September 18, 2012 10:24AM
Updated: October 20, 2012 6:03AM
Fun-loving and free-spirited Chef Carla Hall, a fan favorite for her “hootie hoo” catchphrase as a competitor on Bravo’s “Top Chef” and suggests adding lots of spicy flavors to veggie burgers as a delicious alternative for tailgaters.
“When it’s cold outside, hot spices warm you up. So when tailgating, I like to top my veggie burgers with charred peppers and onions, habanero chiles or beans baked and seasoned to taste with warm spices like cumin,” says Hall, one of five co-hosts on ABC’s “The Chew.” As a spokesperson for MorningStar Farms, makers of veggie burgers, Hall is spreading the word that meatless need not mean flavor-less.
The native of Nashville, who also believes condiments are keys to flavor, has created Jalapeno Lime Mustard and Chipotle Mayo. Both toppings are tasty enough to consider on all kinds of burgers and chicken, turkey and roast beef sandwiches.
For Jalapeno Lime Mustard: In food processor, blend ½ cup spicy brown mustard, 1 to 2 jalapeno chiles (seeds removed and chopped), ¼ cup lime juice, and 1 tablespoon honey. Add salt if needed.
For Chipotle Mayo: In small bowl, mix 1/3 cup light mayo with 1 teaspoon chopped chipotle in adobo. Add salt if needed.
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