The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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4 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Garden Café Veggie Burgers

From Mark Wootton, Garden Café

The garden is flourishing at this cozy neighborhood café in East Dallas. Here’s their tasty alternative for Meatless Mondays or any day of the week.

Makes 6 patties

¼ cup uncooked bulgur wheat
½ cup walnuts
1 tablespoon canola or olive oil
1 medium onion, coarsely chopped
1 bell pepper, coarsely chopped
1 celery stalk, coarsely chopped
¼ pound button mushrooms, coarsely chopped
1 garlic clove, coarsely chopped
¼ cup mayonnaise
½ cup cooked lentils
1 chipotle pepper, coarsely chopped
1 cup panko breadcrumbs
3 tablespoons cumin
1 tablespoon coriander
Salt and Pepper

Bring ¾ cup water or stock to a boil and add the bulgur wheat.

Immediately stir and remove from heat. Top with a lid and set aside. In a food processor, puree walnuts until texture is smooth (like butter). In a medium saucepan, sauté onions, bell pepper, celery, mushrooms and garlic in oil. Add the garlic last so it doesn’t burn. Combine sautéed veggies with walnut puree, bulgur wheat, mayo, lentils and chipotle.

Divide the mixture into two halves. Put one half into the processor and blend until very smooth. Remove to a separate large bowl. Next, process the other half, but don’t puree. Leave this part chunky. A semicoarse blend for half of your mix will create a better texture for the finished “burger.” Add chunky half to the larger bowl with the smooth half. In a separate bowl, combine the panko crumbs, cumin, coriander and salt and pepper. Add these dry ingredients to the combined veggie mixture.

Portion out into 6-ounce patties, each about ½ inch thick. Place on baking sheet lined with parchment paper for easy cleanup. Bake at 350°F for about 30 minutes.

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Garden Café owner Mark Wootton has long been a champion of using natural, sustainable, and humanely raised food products, extending even to the honey that he uses at the café.

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