The competitive female in me (don’t pretend you don’t know what I’m talking about, ladies!) really wants not to like Hannah Bronfman. I mean let’s just go down the list, shall we? Hannah:
1) Is intelligent and informed
2) Has about 100 awesome things going on at once like (but not limited to):
- Launching the Beautified app
- DJ’ing at places like Coachella and Dior’s after party
- Modeling and walking runways for brands, like DKNY
- Launching her upcoming site hbfit.com
3) Is incredibly sweet and charming
4) Is athletic
5) Has great style (even when she works out, damn it!)
6) Is gorgeous
7) Has perfect skin
8) Has a perfect body
9) Cooks incredibly well and makes great smoothies
11) Always has super amazing, pop culture relevant manicures
12) Has a degree in sculpture from Bard (!!!)
13) Oh, and also she’s dating Brendan Fallis – a model who also happens to be an entrepreneur, DJ, and Theophilius London’s manager.
But, listen, Hannah is so darn sweet and lovely, it’s impossible not to adore her. She works incredibly hard and is always on the go, go, GO. I have a lot of respect for her and love that we share a lot of interests in common like food, fashion, and fitness.
Hannah told me about a cooking school in NYC called Haven’s Kitchen and while I STILL have not been able to make it into a class (very limited spots), I am dying to go. I reached out to Hannah a few weeks back because I attempted to make veggie burgers from scratch and the results were TRULY horrible (embarrassing, really). Hannah is all about healthy eating, so I thought she might have a recipe or some tips to share. Sure enough, Hannah took a class specifically on veggie burgers at Haven’s Kitchen and was kind enough to come over to my apartment ON A SUNDAY and show me how to make them (See? I told you she is super sweet.)
This recipe is taken from Haven’s Kitchen and the results are delicious. I am going to be honest and tell you that there is a bit of a time commitment here, but sometimes that’s just the way it is. The NYTimes posted a recipe for a veggie burger that takes 3 ½ hours – I mean, SAY WHAAAA? Who has that kind of time??? This recipe is much faster and yields great results. We grilled them up and at them on lettuce buns, but that’s because we have Fashion Week coming up (kidding!…kind of.) If you don’t have to stress about fitting into sample sizes, I think these would be fabulous on some good old-fashioned burger buns with lettuce, tomato, onion and a generous spoonful of mayo and some mustard.
Hannah's Haven Veggie Burgers
2 summer squash
1 can cannellini beans
60g polenta cooked 180 ml water
¼ cup nutritional yeast
1 head roasted garlic
3 sq feet cheese cloth cheese cloth
- Heat your oven to 400° F
- Peel most off of the paper off of the garlic and then cut off just the top of the garlic head to expose top of garlic cloves.
- Wrap in aluminum foil, but before closing foil drizzle olive oil on garlic.
- Wrap in foil, place on baking dish, and let the garlic roast for about 40 mins.
- Shred zucchini and squash on box grater.
- Remove to strainer and salt liberally. This will cause the zucchini and squash to release its moisture.
- Wring squash in cheesecloth to get rid of moisture (There will be A LOT more moisture then you think. Keep wringing!)
- Slice scallions and add to squash/zucchini mixture. Set aside.
- Drain the beans.
- Take ½ a can of the drained beans and add them to food processor along half of roasted garlic. Puree until they make a smooth paste.
- Mix remaining beans directly to shredded squash along with bean puree and nutritional yeast, season with salt and pepper and remaining cloves of roasted garlic, whole.
- Cook the polenta (this should less than 1 minute once your water is boiling).
- Cover with burger mix with polenta and mix to combine.
- Refrigerate for 1 hour to cool and allow polenta to set.
- Form burgers with hands or cookie cutter.
- Fry in cast iron pain for 3-4 mins each side.