Are you ready for some Football?

Make the seitan today...make the sandwiches for the big game tomorrow!



Steeler "Cheezesteak" Sammies
For the Seitan
2 cups vital wheat gluten flour
2 cups whole wheat pastry flour (or whole wheat flour)
1/2 cup nutritional yeast flakes
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
1 tbsp cayenne pepper
1 1/2 cups water
2/3 cup olive oil
2/3 cup tamari or soy sauce
1/3 cup ketchup

Preheat oven to 350. Mix all dry ingredients in a large bowl. In a separate bowl, mix together the wet ingredients. Ad wet to dry and incorporate well. Use your hands and knead together the dough. Let sit for about 10 minutes. Divide dough into 2 equal pieces. Maneuver the wet mushy mass into a log shape in the center of a large piece of aluminum foil. Roll it tightly into a log, about 2" in diameter, twisting the ends nice and tight. Repeat with the other piece. Place both logs in the oven, directly on the racks and bake for 90 minutes. Slice into thin pieces, about the size of a stick of gum.

For the Cheezy Sauce
(makes about 2 1/2 cups)
2 cups soy creamer (any kind of faux milk will work, just won't be as thick, just don't use vanilla!)1/2 cup nutritional yeast
1/2 cup raw cashews
1 tbsp tahini
2 tbsp white miso
2 tbsp cornstarch
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp ground mustard

Place all ingredients in a blender or food processor and blend until smooth. Place in a saucepan and on LOW heat, heat until it thickens, constantly stirring so it doesn't get clumpy or scorch.

For the Sandwiches
2 large white onions, sliced or diced (whichever you prefer)
2 red or green or yellow bell peppers, sliced into thin strips or diced (whichever you prefer)
Salt and pepper to taste
Oil for frying
French Rolls

In a large frying pan, preheat about 3 tbsp of oil, you may need to add more later as you cook more, start by sauteeing some of the onions, some of the peppers and some of the seitan...at ratios you like for your sammies. Pile it high on the french rolls and drizzle with cheezy sauce!

GO STEELERS! (they are playing, right?)

BLT and Avocado Burger!

Let me start off by saying, there is an INSANE amount of imitation bacon bits in this recipe! BUT, don't fret, just make your own! Seriously, though, what's a BLT without a ton of bacon?



Ingredients (makes 4 HUGE burgers)
1 cup vital wheat gluten flour
1 cup all purpose flour
1 cup imitation bacon bits
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp ground black pepper
1 cup diced tomatoes
1/4 cup vegetable oil
2 tbsp steak sauce
2 tbsp ketchup
2 medium ripe avocados
at least 4 leaves of lettuce (I like green leaf)

Mix together flours, bacon bits, garlic powder, onion powder and pepper. In a separate bowl, mix together tomatoes, oil, steak sauce and ketchup. Add wet to dry and knead together until uniformly mixed. Let sit 20 minutes.

Preheat oven to 350 degrees and prep a baking sheet by lining with parchment or a silicone baking sheet.

Divide mixture into 8 equal pieces, and flatten each piece. Place 1/2 of one avocado, mushed, into the center of 4 of the flattened pieces.



Sandwich with the remaining four pieces and seal the edges.



Bake, covered in foil, for 20 minutes, flip and bake an additional 15 minutes. Serve on a toasty bun with a schmear of vegan mayo and, of course, a nice leaf of crispy lettuce!

A New Year Deserves a New Look...and a New RECIPE!

So I am working on a new page design, and I may be launching a new site, so stay tuned...until then, here's a new burger recipe for you!

Tofu'n'Roots Burger



Serving Suggestion
This burger has a mellow, slightly sweet flavor. I like to compliment this with a schmear of spicy chipotle dipping sauce on a toasted bun with a thick slice of red onion. I like a green side to go with. Streamed kale, broccoli or asparagus would work beautifully here.

Ingredients (makes 8-10 patties)
2 tbsp margarine
1 bulb (5-6oz) fennel, roughly chopped
1 medium (6-7oz) onion, roughly chopped
12 oz peeled and cubed sweet potatoes
2 cloves garlic, chopped
a pinch of salt
2 cups water
1 cup TVP granules
1 tsp cumin
18 oz extra firm tofu, pressed and drained)
1/2 cup vital wheat gluten flour
1 cup all purpose flour
oil for frying (optional)

Directions
Preheat oven to 350 degrees. Prep a cookie sheet by lining with parchment or silicone baking mat, or spraying with nonstick spray. In a frying pan or skillet, melt margarine over medium high heat. Add in fennel, onion, sweet potatoes and garlic. Sprinkle with a pinch of salt. Sauté until just beginning to brown, about 5 minutes. Add in 2 cups water, deglaze and bring to a boil. Reduce to a simmer, cover, simmer for 15 minutes. Stir in TVP granules and cumin. Remove from heat, cover, and let stand 10 minutes. Transfer to a large mixing bowl and crumble in tofu, and flours. Knead with your hands until very well incorporated. Let sit at least 20 minutes. Form into patties and bake uncovered at 350 for 30 minutes, or bake 20 minutes, and finish off with a pan fry for about 3 minutes per side.

Jamaican Jerk Seitan Burgers

Here's a teaser recipe from the Burger book for you.

Spicy, spicy, spicy! Yet, strangely sweet. Traditional "Jerk" needs Scotch Bonnet peppers. These are a bit hard to find, and EXTREMELY HOT! If you cannot find, or do not want to find , Scotch Bonnets, you can reduce the heat a tad by using habaneros, or even more by using jalapenos. But, even with jalapenos, these will be spicy.

Serving Suggestion
Serve on a soft white bun with a schmear of mayo, topped with a grilled pineapple (or baked with the pineapple on top) and topped with Pineapple Orange Pomegranate Relish. (Recipe Below.)
Ingredients (makes 8 patties)
24 oz seitan, roughly chopped
1 medium (6-8oz) white onion, roughly chopped
1 recipe jerk sauce (see below)
8 pineapple rings (reserving the juice if using canned), optional
Directions
Preheat oven to 350 degrees. In a food processor, add the onion and seitan and process until crumbly. Mix together with the Jerk Sauce and form into patties. Place a pineapple ring on top of each patty before baking if desired. Bake for 45 minutes at 350.

Jerk Sauce
This sauce can also be used to rub onto tofu or tempeh before baking or grilling.
Ingredients (makes about 2 cups)
5 oz green onions (about 2 bunches)
1/4 cup ground all spice
1/4 cup pineapple juice
8 garlic cloves
6-8 Scotch Bonnet peppers, seeded and cored
1 tbsp dried, ground thyme
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp sea salt
1/2 tsp ground black pepper
Directions
Place all ingredients in a food processor and process until a paste forms.

Pineapple Orange Pomegranate Relish
This relish adds a tropical touch to anything you top it with.
Ingredients (makes about 3 cups)
1 cup pineapple juice
1/2 cup orange juice
1/4 cup olive oil
1 cup crushed pineapple
1 cup pomegranate seeds
1/2 cup green onions, finely chopped
Salt and Pepper to taste
Directions
Bring pineapple juice, orange juice, olive oil and crushed pineapple to a boil. Reduce to a simmer and simmer for 2o minutes. Remove from heat. Stir in pomegranate seeds, green onions and add salt and pepper to taste. Refrigerate until ready to use.

Uncooked

Cooked

VeganMofo and Straight-Up-Thanksgiving Burgers

This here burger was the brainchild of my bestest friend, Jen. She said if I could pack an entire Thanksgiving dinner into a burger, she would be in heaven. So, I gave it a shot. Invited her over and had her test it out. She said it was crack. So, there you have it. If you're in the mood for Thanksgiving, make it. It's also a good way to use up "real" Thanksgiving leftovers.


Openface on a grilled sourdough dinner roll, with plain brown gravy.

Straight-Up-Thanksgiving Burgers
Ingredients (makes 8 big burgers)
4 cups prepared mashed potatoes (I used the Garlic Smashed potatoes from Cozy Inside, but any mashed potatoes will work. Skin on adds more texture to the burgers)
4 cups prepared stuffing/dressing (I used McCubbins Herb flavor, but I think any bread based stuffing would work fine...In fact, a few slices of stale bread, cut into cubes and mixed with margarine and veggie broth, then baked amkes a prettay darn good stuffing.)
1, 14oz can of cut green beans, drained
1 cup French's french fried onions (Seriously, would it be Thanksgiving without them?)
1 cup diced onions
2 tbsp garlic, minced
1 tbsp margarine for sauteing onions
salt and pepper to taste

Directions
Prepare mashed potatoes and stuffing, set aside. In a pan, on medium high heat, melt margarine and add onions and garlic and saute until just beginning to brown. Mix all ingredients together in a bowl and form into patties. Pan fry, in oil, about 3-5 minutes per side or bake at 350 for about 20 minutes. Everything is already cooked, you just need to heat 'em up!

VeganMoFo and Sweet Potato Buns

I am the first to admit that I am not much of a baker. Sure I can make cupcakes, and my birthday cakes are passable, but when it came to making up some tasty bun recipes for the burger book, man, oh man, was it tough. Literally, this was the hardest part of the whole book!

Yesterday, I posted about my roll up burgers. I served them up on home made sweet potato buns. Oh so soft and buttery, and just a touch of sweetness. Nummers.

Sweet Potato Buns
Ingredients (makes 12 buns)
1 sweet potato or yam (yielding 2 cups mashed)
1/4 cup margarine
1 cup soymilk
2 tbsp agave nectar
2, 1/4 oz envelopes active dry yeast
1/2 cup warm water (about 100 degrees)
2 tspn sugar
4-5 cups all purpose flour
1 tsp salt
additional melted margarine for brushing

Directions
Bring a pot of lightly salted water to a boil. Peel and cut your sweet potato into chunks and boil until mushy.

While the potatoes are boiling, mix yeast into warm water until foamy, add in sugar and mix. Let stand 10 minutes, to double in size. Drain potatoes. Place back into the pot, and mash. Add in margarine, soymilk and agave nectar. Mash until very, very smooth, with as few lumps as possible.

In a seperate, large mixing bowl, mix together salt and 4 cups of the flour. Add risen yeast to the flour and salt and mix together. Add in the potato mixture and knead for about 8-10 minutes, adding additional flour if the dough is too sticky. Knead until a nice, soft elastic dough ball forms. (I knead it right in the bowl.) Cover bowl loosely with a dish towl, and let rise for 1 hour.

Preheat the oven to 350 degrees. Prepare two baking sheets, by either lightly greasing, or placing a sheet of parchment paper or a silicone mat on the sheet (parchment or a baking mat works better, and prevents burnt bottoms!) After the hour has passed, punch down the dough and knead about another 2 minutes. Add a little more flour if it's too sticky.

Divide into 12 equal pieces, roll into balls and flatten slightly. Place 6 on each baking sheet. Bake at 350 for 12-15 minutes. Remove from the oven, brush with melted margarine, and bake an additional 5 minutes. Until golden brown on the top.

VeganMofo and Split Pea with "Ham"burgers

I honestly thought that today was September 31. Ha! So October is upon us and therefore the VeganMoFo is also upon us. This year there are over 200 participants! CLICK HERE for the original PPK post with a complete list of links.

If Wendy's serves square burgers, why can't I?

Right?

Baked and served on a onion sesame bun, with Indian Spiced Mayo.

Baked Curry and Macadamia Nut Crusted Tofu Burgers with Indian Spiced Mayo
(makes 4 patties)
1 block extra firm tofu, drained and pressed
1 14 oz can of coconut milk
1 cup panko style bread crumbs
2 tbsp yellow curry powder
1/3 cup chopped macadamia nuts (I use dry roasted and salted nuts)
1 tsp paprika
1/4 tsp sea salt
1/4 tsp fresh cracked black pepper

Pre heat oven to 350 F degrees. Prep a cookie sheet with parchment, a silicone mat, or spray with cooking spray. After draining and pressing your tofu block, carefully cut it into 4 equal "steaks." In a shallow dish, mix together all ingredients except tofu and coconut milk. In a seperate shallow dish, place the coconut milk. Create a breading station.

Dip the tofu, first into the coconut milk, and then into the breadcrumb mixture to coat. Repeat with the other 3 pieces and place onto the prepped cookie sheet.

Bake at 350 F for about 30 minutes.


Indian Spiced Mayo
(makes about 1 cup)
1 cup vegan mayo (either homemade or store bought)
1 tbsp garam masala
1 pinch paprika
1 pinch turmeric
salt & pepper to taste

Mix all ingredients together and keep refrigerated, in an air tight container, until ready to use.

Sarah's Southwest Burgers

This is a Tester from the burger book. I promise to post something other than burgers soon. I promise!

My first home made meal in the country!

Finally deciding to tackle something other than pasta on that electric stove, I made some Garlicky Roasted Reds and Garlicky Ranch Potato Patties for dinner tonight. These are testers for the burger book, but it's been so long, I thought I'd share the garlicky potato love!

These are carb-o-licious...If you are looking for low carb, or low cal...don't make these. They work well for breakfast, lunch or dinner. Furthermore, they don't even need a bun!

Serving Suggestion
No bun, just a schmear of good old fashioned ketchup. If your having them for breakfast, serve with a nice tofu scramble. For lunch or dinner, try to serve with a nice green vegetable to balance out the carb-o-load. Or go crazy and serve with a nice side of Garlicky Roasted Reds (see below) and run a marathon the next day.

Before cooking.

Ready to eat!

Ingredients (makes 4 patties)
2 cups of grated/shredded potatoes (tightly packed)
2 tbsp minced garlic
1 tbsp dried parsley flakes
1 tsp paprika
Sea Salt and pepper to taste
1 cup panko bread crumbs
1/2 cup all purpose flour
2 tbsp ground flax, mixed with 3 tbsp water
1/3 cup canola oil
additional oil for frying

Directions
In a mixing bowl, mix together potatoes, garlic, paprika, salt and pepper. Mix until all of the potatoes are well coated. Add in the panko, flour, flax mixture, and oil. Mix well, using your hands until a nice dough forms. Divide into 4 equal pieces and form intopatties. Preheat a generous amount of oil in a skillet and pan fry about 3-5 minutes per side until golden and crispy.

Garlicky Reds
No real recipe here. You all know how to roast potatoes. For these, I cut up a bag of baby reds into bite sized chunks, spread them into a single layer on a foil lined cookie sheet, with the skins down, sprinkle with salt, pepper, paprika, garlic powder, parsley, and fresh minced garlic. Then I drizzle a bit of olive oil over the whole thing and bake at 350 for about 30 minutes.

Cinco de Mayo Burgers

Happy Cinco de Mayo! For most of us who celebrate this holiday, it's all about getting your drink on, so who wants to be strapped down in the kitchen with hugely elaborate recipes? This one is so easy, and quick, that you'll be able to get back to the party in minutes!

Serving Suggestion
Serve with tortilla chips and salsa or guacamole, or with spanish rice and beans. To garnish, think burrito fillings. Sour creem, avocado, salsa, peppers, onions...

Disclaimer: NEVER, EVER do I write recipes that require you to buy a prepackaged meat analog. This is my only exception. Soyrizo is one of the only processed foods that I buy on a regular basis. It tastes SO GOOD! It's available at most grocers now as well.

Uncooked:


Cooked:


Cinco de Mayo Burgers
Ingredients (makes 5 patties)
1 12 oz package of Soyrizo
1 14 oz can of frijoles negro (black beans), drained
1 cup all purpose flour
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
oil or non-stick spray for frying
Directions
In a skillet, pan fry Soyrizo and beans until they are completely warmed through and hot. About 5-7 minutes. Turn off the heat and stir in the flour. Let cool until cool enough to handle. Using your hands, knead in the green onion and cilantro Until you get a soft, smooth mixture. Form into patties and pan fry on medium heat in a smidge of oil or use a nonstick spray, until a nice crispy crust forms on each side. Now go get your tequila on!

The "You Outta Know" Burger

Somewhere in England, there is a restaraunt that serves a veggie burger that Alanis Morrissette really, really likes...a lot. This burger is inspired by that one:

Uncooked:


Baked, then fried:


On a roll with spinach and, you guessed it, vegenaise:

Agave Mustard Balsamic Vinaigrette Marinated Grilled Portobello Burgers

Another tester from the book!

On an ciabatta bun with Sun Dried Tomato Aioli Vinaigrette and mixed baby greens.


Just check out those grill marks!


Agave Mustard Balsamic Vinaigrette Grilled Portobello Burgers
Ingredients
4 portobello mushroom caps
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tbsp agave nectar
1 tbsp brown or dijon mustard
1 tbsp whole mustard seeds (toasted*)
Fresh cracked pepper and sea salt to taste

Directions
Whisk everything together in a bowl, makes enough to marinate 4 portobello caps. Marinate for at least twenty minutes. To grill, grill each side for at least 5-7 minutes, turning twice to get the cross hatch grill marks. The sweetness of the marinate carmelizes nicely on the grill. YUM!

*To toast your mustard seeds, use a dry pan or pot with a tight fitting lid. Put the seeds in the pot, cover, and turn on the heat to medium high. Don't go far, it will only take a few seconds for the seeds to start "popping." Once they start popping, turn off the heat...they're done!

Sun Dried Tomato Aioli
This works well on these burgers, and as a sanwich or bagel spread.

Ingredients
2 cloves garlic
1/4 cup sundried tomatoes (about 8 pieces) I use "packed in oil," if you use dry, add about a tbsp of olive oil
1/4 tsp paprika
1/4 cup pine nuts
3/4 cup vegan mayo
salt and pepper to taste

Directions
In a food processor, process garlic, tomatoes and paprika. In a bowl mix in the remaining ingredients. Store in an airtight container in the fridge until ready to use. Makes about 1 1/4 cups.

Another burger from the test kitchen...

Black Bean Tamale Burger with Mole Sauce





That's all for now!

Deli Style No-Tuna Melt

Though technically not a burger, these puppies fit very nicely on a bun, or between two pieces of bread. It really tastes like tuna salad. Really!

Serving Suggestion:
Grilled between two slices of sourdough, with dijon mustard, 2 slices of roma tomato and a nice slice of vegan cheese. (Note: I never buy fake cheese. I don't like it. I'd rather make my own. There are lot's of good recipes out there for nooch based cheezes, or if you have Cozy Inside, try using the Nutty Cheeze.)

Pattied up. You don't have to form these into patties, I just did it since it is a burger book:


Ready for grillin' on sourdough with a slather of dijon, some nutty cheeze, two slices of roma tomato and, of course, some extra Vegenaise:


After cooking:


Inside Shot:


Ingredients (makes enough for 4 sandwiches)
8 oz soy tempeh, crumbled into teeeny tiny pieces
1/4 cup sweet pickle relish
1/2 cup vegan mayonnaise (I use Vegenaise)
1/2 cup diced red onion
1/4 tsp dill
Salt & Pepper to taste

Directions
Mix all ingredients together in a bowl. Refrigerate until ready to use. You can use this on a sandwich, or on a bed of greens for a no-tuna salad

If making a melt, preheat your cast iron skillet or pan. To get the best browning without added fat and calories, spray the pan with nonstick spray, then cook until browned, applyin pressure from the top with a spatula, spray the top with cooking spray, then flip, and apply pressure until browned.

Masa Masala Burgers (Soy & Wheat Free)

I'm such a tease.

Masa Masala Burgers with Tangy Tahini Dressing:

Chinese Take Out Burgers

I couldn't help but to share this one with all of you. I hope the testers don't get mad at me!

I have been working this one out for a long time. I am very excited about it. There are many additions and substitutions you can make to this to really make it your own. Here is the basic recipe with no alterations. I will put in notes some of the alterations I think are cool, but of course, you guys are way cooler than me anyhow and can probably come up with cooler subs. For instance, I use white rice for a base because sticky white rice is what I think of when I think of Chinese take-out. But you can use brown rice instead.





Serving Suggestion:
Serve with any of the traditional take-out sides. Chow mein, sweet and sour tofu, won tons...you get the picture.

For the Glaze:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (in a pinch you can sub 2 tbsp apple cider vinegar)
2 1/2 tbsp soy sauce
1 tbsp grated orange zest, or 1 tsp orange extract
1 cup tightly packed brown sugar
1/2 tsp freshly minces ginger root (or 1/4 tsp powdered)
1 tsp minced garlic
1/2 tsp red pepper flakes
3 tbsp cornstarch mixed with 2 tbsp water to create a slurry

Mix all ingredients, except cornstarch slurry, in a sauce pan and bring to a boil, stirring occasionally. After it comes to a boil, reduce to a simmer and slowly add in the cornstarch mixture and continue to stir as it thickens. Lower heat to keep warm. You won't need the glaze until the end.

For the Patties:
2 cups fully cooked white rice (you can use any rice you want to, really)
8 oz plain soy tempeh, crumbled almost to individual beans
1/2 cup chickpea or besan flour (you can probably use plain old all purpose here to, but I like the flavor of the chickpea flour here)
1 tbsp orange zest or 1 tsp orange extract.
(You can add all sorts of stuff here. Maybe peas, carrots, red peppers, you know whatever you would find in take-out fried rice!)

Mix together all ingredients, with your hands. Squeeze and knead and press it all together until it becomes very sticky. Form into patties.



For the Coating:
1 cup chickpea flour
1/2 cup non-dairy milk
Panko style bread crumbs
Oil for frying


Mix together the flour and milk in a bowl. Set up a workstation...Patties, batter, breadcrumbs, frying pan with oil heated and ready.



Coat each patty with the flour and milk mixture and then coat with bread crumbs. Place in the frying pan and fry until golden and crispy on each side.



Remove from oil and dip into glaze to generously coat it on both sides.



Serve on a bun or on a bed of greens!

Yield: 6 burgers

New from the burger test kitchen!

Aloha Teriyaki Burgers on ho'made Plain White Buns



Sorry y'all have to wait until fall for this recipe.

VeganMoFo and "Pantry" Burgers

Having neglected the burger testers for quite some time now, I came up with this burger only using stuff I already had in my pantry. As I was making it, Dan (my husband) said, "What are you making?" "Why? Do YOU want one?" "Yeah, that looks and smells really good."

I therefore call this a success. He NEVER eats what I make.

CousCous Pantry Burgers (uncooked):

Cooked:

Add caption

Sorry guys, no recipe. I'm giving it up to the testers.

Alone on a Saturday night. The Scarborough Fair Tofu Burger

If you are a regular visitor to my blog you know that it's a rare occasion that Dan and I leave the house on the weekends. Instead we have stay at home date night, and we cook up some fun dinners in the kitchen, that we wouldn't have the time or energy to make up on a weeknight.

Well it's Saturday night, and Dan has left me for the night to hang with the boys and do boy stuff. I'm sure none of it revolves around cooking. Drinking? Maybe. But cooking? No way.