[NOISE] Stanford University.
>> Good morning.
How's everybody?
[SOUND] Welcome to Stanford.
I'm very honored to be a part of Food Summit 5 today, thank you very much for
Christopher, for inviting me to be up here today.
For those of you who don't know me,
I have probably the best job at Standford University.
For two reasons.
Number one, I get to work with world renowned chefs.
It's an amazing culinary program.
Many are award winning.
And the second reason is our dining halls are all you can eat.
That means I get to go around to all these dining halls and
eat all this amazing food.
There's probably a third reason and that Stanford gave me a golf cart so
it's really easy to get in between the dining halls.
I probably need to turn that in for a bicycle next year.
[LAUGH] All right.
So today.
I'm going to demonstrate to you a, this is something that we've been working on in
our culinary lab at Delvert Arriaga, a sprouted lentil and quinoa burger.
And I'm going to get I'm going to get some things going here as I,
I'll talk about some of the ingredients that we're going to be doing.
So first thing I'm going to do here is I'm just going to saute some onions.
Let that get going.
So we have what we're going to do, this 100% plant-based burger essentially.
We have sprouted lentils.
We have some sprouted quinoa, we are adding carrots, celery,
onions and mushrooms.
One of the things that were, realized when we were,
when we're working on this burger is when we added the mushrooms to the mix, we
actually were able to reduce the amount of salt that we put into the final product.
because the factor with the mushrooms.
And then we've got some fun fun garnishes to actually put on it.
Has anybody in here ever sprouted legumes before?
Okay, awesome.
So I was very busy last week with a little science project in my office.
So I sprouted a bunch of different types of legumes and, and grains.
I have some mung beans here.
Of course we have lentils.
quinoa, very easy to sprout.
And this is a mix of different seeds.
like, mustard seed there is alfalfa and radish but really is to do.
you, you take a mason jar like this rinse, rinse off your legumes,
your grains especially a grain like or seed like quinoa, because they have kind
of that soapy outer on, on the shell, so you want to rinse that off.
Soak them in water for about 24 hours.
Keep them in a cool, dark place and I just put a piece of cheese cloth over the top
so we can keep the keep the air flowing.
So the quinoa maybe 24, 24 hours we basically saw some sprouts and
they are pretty much ready to go at about 36 hours.
So we'll try this out with the GoPro. Wow.
This is pretty cool.
>> [LAUGH]
>> Let me just tell you, it's a little off balanced, so.
[SOUND] We have a great time.
You know we, the chefs this last week, you know, we spend a lot of time working on.
Working on this recipe, among many other recipes,
is we're very focused right now on, on shifting all of our
shifting a lot of the animal protein into plant-based protein.
We're kind of doing it a little bit of the stealth way.
It's been, it's been a lot of fun, and I think it's been received pretty well.
So I'm just going to kind of slice up some of these mushrooms here.
So what we're looking for on the, on the on the onions.
We want them to get a little carmelized, okay?
It's going to add a little more, a little extra flavor and we also discovered that
it's actually going to help out a little bit with binding.
So if you think about th is process that we're, in making this burger.
Add a little salt.
It's essentially just like making a falafel.
That's really what it comes down to.
I'm just going to add some of these mushrooms in.
Not all of them.
Save those for later.
Save those for my lunch.
Perfect.
And, we're just going to kind of swap this down.
So, while that is going, that'll be done in just a moment.
Let's add the rest of our ingredients.
So I have celery, carrots, a little bit of garlic.
And all we need to have is, we just need to get this a little bit soft.
Carrots and the celery just need to be a little bit al dente.
Normally when we do this after we cook the the mushrooms and
onions down we'd probably let that cool.
Before we mix everything but
this actually works pretty good you can do it this way as well.
So I'm basically just adding my sprouted lentils, my quinoa.
We're going to add a little bit of cumin, some smoked paprika,
course a little salt, fresh ground pepper and some herbs.
We just have a little bit of parsley.
You can mix, you can mix your ingredients up any way you want.
You can use a lot of different types of legumes.
And different types of spices to achieve different flavor profiles in your dish.
We're almost there.
You really don't need to cook these down.
You don't want them mushy.
And you really want the texture, you know, we're adding the, the carrots and
the celery and
not only from a flavor profile component but it also's going to add some texture.
So, I'm actually, I'm feeling pretty good about where we're at right now.
Go ahead, put
everything in here.
All right.
Smells good, can you smell that?
Probably not.
All right. So, we're
going to pulse this a little bit.
You don't, I don't, I don't think you need to make these, make this into mush.
You want to actually have some texture in there so [SOUND].
Get the GoPro in there.
[SOUND] Really smell the cumin right now,
and the smoke paprika is really nice.
You could use other spices in there, you could put chili powder in there.
If you wanted to go, a different direction maybe a little bit
more Mediterranean in there, you could, you could use curry spice in there.
You know what Wolf, you mentioned Wolfgang Puck and doing a Thai pizza.
We could probably do a Thai version of this as well.
And there's it's, it's endless.
So, I am totally happy with where we're at right now.
I don't know if you can see if that helps.
You can kind of see it's pretty chunky there still.
All right?
Okay.
So what we're going to do, and
this is the easiest patty to make on the planet, really.
[SOUND]
All you have to do, you basically can form it in the pan.
Smells like our pan is hot enough, yes it is.
So we're basically just going to form [SOUND].
Form our patty like so.
I'll make this a big patty.
LIke that photo that Arlen had up there a few minutes ago.
>> [INAUDIBLE] >> Look at that.
That's going to be delicious.
[SOUND] Perfect [SOUND].
And they're easy to cook.
So, I mean, baste about three minutes on, three minutes on each side.
Turn it over, and you're done.
So, and what are we going to put on these?
Set that there.
I have.
I've got a couple nice things here to finish this off.
So we made a basically like a variable ailoi, so
we made a aioli without putting any eggs in it.
So basically it's just we actually used kale in here and a little bit of garlic.
So just basically emulsifying
the the oil with the garlic and the kale a little trick that we
do sometimes is you can add a little bit of potato, you can add mustard to that.
And we have some really fun toppings here, so, we actually have, we're going,
we're going all probiotics today, right?
Look at this, so we have broccoli sprouts.
Okay.
We have, this is kraut.
So this is a ginger beet kraut.
I love this stuff.
You can buy this at Whole Foods or you can make it really easy.
And some fresh pickles.
So these are fresh homemade pickles that have been fermented.
Voila.
Here you have, sprout a lentil burger.
[SOUND] And quinoa.
So we did it two different ways.
[SOUND].
>> For more please visit us at stanford.edu.