Add all ingredients to a food processor, and blend
until mixture comes together. Taste for seasoning and adjust
accordingly.
Transfer mixture to a bowl, cover with plastic wrap
and let the mixture chill in the refrigerator for 1 hour or up to a day.
(If you're pressed for time, you can skip this, but I like chilling
them for as long as possible to let the flavors meld.)
Make the veggie burger patties. Using a 1/4 cup
measure, scoop the mixture to form a round patty. Using you hands, form
the patties with 3/4-inch thickness and about 2 1/2-inch diameter.
Repeat with remaining mixture and set the patties aside.
Heat a 10-inch skillet over a medium-low flame. When
pan is hot, add a bit of oil. Gently transfer the patties to skillet
and cook about 5 to 6 minutes on each side, until each side is lightly
browned.
Transfer cooked patties to a plate or platter lined
with a paper towel. Allow the paper towel to soak up any unwanted oil.
Serve the spinach burgers with toasted buns, over a
salad or on their own! I also like serving them sriracha, tahini, or
mustard.
Place yeast and sugar in a small bowl. Add lukewarm water and set aside until foamy, around 5-10 minutes.
In a stand mixer fitted with dough hook, mix together flour, sugar,
vanilla and cinnamon. In a separate bowl, mix together melted butter
(or margarine) and milk (or almond milk).
Put mixer on low and begin adding the water yeast mixture, then the butter-milk mixture. Add the eggs one at a time.
When the dough begins to come together, after about 3-5 minutes,
raise the speed to high and mix for another 5-10 minutes until the dough
is shiny and elastic.
Place dough in a greased bowl with a damp towel on top. Allow to rise until it has doubled, about 1-2 hours.
Preheat oven to 350 degrees.
Cut dough into three equal parts. Roll out dough until it is a
rectangular-like shape. Spread with chocolate-hazelnut spread. Working
from the longest side, roll up dough using quick fingers, like you would
in order to make cinnamon rolls.
Once the dough is a long log, cut it straight down the middle so the
filling is exposed. Secure the ends on one side, and twist both the
pieces . Pinch and secure at the other end.
Place in a greased loaf pan.
Bake for 35 minutes.
While the babka is baking, combine 2/3 cup water, 1 cup sugar and 1
tsp vanilla in a small saucepan. Bring to a boil on medium-high heat.
Once it comes to a boil, remove from heat and swirl around to ensure all
the sugar is dissolved.
About 20-25 minutes into baking, spoon about half the syrup onto the baking babkas.
When you take the babkas out of the oven after they have baked
completely, immediately drizzle brush the remaining syrup on top of all
three babkas. It may seem like a lot of syrup, but this ensures a moist
and gooey babka.
