The Better Mac (Vegan Version of a Big Mac!)

The Best Veggie Burgers on the Planet (just got better!) has been out for a few months now, and I have been doing veggie burger cooking demos out and about. I am not doing a full blown book tour this round, and since most of you aren't gonna be able to make it out to one of my demos in Southern California, I figured I would share it here!

This is the Better Mac...aka a vegan version of McDonald's Big Mac. You know...two all vegan patties, Better Sauce, lettuce, cheeze, pickles, onions, on a sesame seed bun? With that excessive third bun in the middle? Follow below and you can have your fast-food fix at home whenever your heart desires.

The Best Veggie Burgers on the Planet...Just Got Better! (Recipes and a Giveaway!)

This Burger is Nuts (page 82) with lettuce, vegan provolone, red onion, sauteed mushrooms,
and guacamole on a toasted sesame seed bun. Styled and Photographed by Kate Lewis.

Over a decade ago I began writing a book, I had every intention of self-publishing, that was tentatively titled Just the Burgers: 101 Homemade Veggie Burgers. It was pretty much done. But, as luck would have it, I got a book deal! Not for this book, but for 500 Vegan Recipes with Celine Steen, and it was so successful, we immediately got to work on The Complete Guide to Vegan Food Substitutions, and then Home Cooked Vegan Comfort Food, and then...finally I could breathe, pfew! A few years had gone by and I decided to ask if I publisher would like to take over the burger project...and they did! In 2011, the first edition of The Best Veggie Burgers on the Planet was released. And now, in 2019, The Best Veggie Burgers on the Planet...Just Got Better!

Vegan MoFo VIII, Day 22: Green Castle Sliders

Green Castle Sliders from The Best Veggie Burgers on the Planet (page 87)

Today's recipe comes from The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes.  It's a testament to the fact that great things come in small packages.  These little sliders are so cute, and they just happen to taste good too.  Dress 'em up any way you want to.

Vegan MoFo VIII, Day 4: Crab Cakes

Today's recipe comes from a book I started writing right after I self published Cozy Inside, called Just the Burgers, you know, because this blog is called Just the Food...  The book was pretty much done...the testers had given me their names and pictures, and I was almost ready to self publish again. 

Hey testers...I finally got to post your pictures!

It was then that I got the call to begin work on 500 Vegan Recipes, and soon after, The Complete Guide to Vegan Food Substitutions, with Celine, so the burger book got put on the back burner. As written, the book was never published.  However, I was able to submit the idea to Fairwinds Press, and they decided they would like to publish it under the new name of The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes which is quite a mouthful...But I thought it was cute, and we moved forward.

No Tuna Salad (and a Giveaway!)

I can't believe it's already May, and next week I will be heading up to Portland for the Vida Vegan Conference.  Nothing makes me more excited than knowing that by this time next week I will be surrounded by "my people" and living it up vegan-style with hundreds upon hundreds of like minded friends, some of which I've met, and some whom I've never met before.

I can't wait to hop on that plane, train and bus, to get to my apartment for the week.  As soon as I get there I plan on meeting up with the girls I am staying with, heading to Julie's cart, Native Bowl, for my favorite Mississippi Bowl, and then heading to Food Fight to stock the fridge for the week!

Oh and the food I will eat, and the drinks I will drink!  Debauchery is not even close to a good enough word to describe my plans.  So, stay tuned for quick updates throughout next week as I photograph and eat my way through Portland.

I have been so busy this week, getting stuff done at work, and at home, so I have been making easy to throw together meals, like sandwiches and salads.  This No Tuna Salad is one of my favs.

What is your favorite quick and easy meal to throw together when you are busy?  Leave your answer in the comments section below and I will pick one of them at random on Tuesday, May 21, 2013 at 9 am PST to receive a signed copy of The Best Veggie Burgers on the Planet.

And the winner is: #27! Jackie from Vegan Yack Attack And I plan on making that delicious sounding wrap today while packing for the VVC!  I also agree that once you find a sauce you love, putting it on "everythaaaang" makes perfect sense!

No Tuna Salad (from The Best Veggie Burgers on the Planet)

(makes enough for 4 sandwiches)
8 ounces 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 teaspoon dried dill (or 3/4 teaspoon fresh)
salt and pepper to taste

*Some folks find that if they steam the tempeh prior to crumbling it, that it mellows the flavor a bit. If you are the type that is tempeh hesitant, frightened or just plain old don’t like tempeh, don’t give up on this salad. Steam your block of tempeh by cutting the tempeh in half and steaming in or over simmering water for 20 minutes. Some folks even say that this helps make the tempeh more digestible.

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. 

Mash-Up Monday: Indian Food, Mexican Food, and Burgers

Indian food, Mexican food and burgers?  Why not?  Now, you might not know this about me, but I fancy myself a bit of a burger snob.  Veggie burgers of course!  I even wrote a little book about it.  This is a recipe from that book.

Masa Masala Burger patty before cooking (from The Best Veggie Burgers on the Planet)

Masa Masala Burgers
Two of my favorite ethnic foods are Indian and Mexican. I took a bit of a risk to try and combine the two, but here goes! These are soy and wheat free as a bonus. I like them served on a bed of greens or Basmati rice with Tangy Tahini Sauce (below), or any of your favorite creamy dressings.

1 cup (114 g) masa harina flour, like Maseca™
1 cup (198 g) fully cooked lentils
2/3 cup (160 ml) water
2 tablespoons (30 ml) olive oil
1 teaspoon garam masala
1/2 teaspoon cumin
1/8 teaspoon sea salt
Fresh cracked black pepper to taste
Additional oil for frying (optional)

This couldn't be easier. Mix all ingredients together and form into patties.
Pan fry in oil (or you can use a little non stick spray on a hot skillet) and fry 3 to 5 minutes per side.
You can bake these, but they tend to dry out a bit, so, make sure to use a foil tent and maybe even brush a little extra olive oil on them before baking.
Bake at 350°F (180°C, or gas mark 4) for about 10 minutes per side.

Yield: 4 burgers

Masa Masala Burgers, fully cooked topped with Tangy Tahini Sauce

Tangy Tahini Sauce
This wheat free (can be soy free too, depending on what kind of yogurt you use!) tangy sauce works well as a spread for the Masa Masala Burgers. It also works well as a salad dressing and dip for veggies.

1 container (6 ounces, 170 g) of plain nondairy yogurt
3 tablespoons (48 g) tahini paste
2 tablespoons (30 ml) sesame oil
1 tablespoon (15 ml) lemon juice
1/2 teaspoon dill
1/2 teaspoon paprika
salt pepper to taste

Place all ingredients in a blender and blend until smooth, or whisk together very well.
Store in an airtight container, in the refrigerator until ready to use.

Yield: 1 cup (235 ml)

Dust off those BBQ grills! (and a giveaway!)

We are dangerously close to summer, and nothing says summer like cooking outdoors on the grill.  And what better to cook on the grill then....you guessed it....veggie burgers!   While companies like Gardein and Wildwood have taken amazing strides forward in making a great premade veggie patties that taste good unlike their former hockey-puck-like predecessors, there's still nothing quite like a home made veggie burger.

I thought I'd kick off this grillin' season with a veggie burger that celebrates veggies in all of their glory!  You know, contrary to the belief of some of the reviewers over on Amazon, my book, The Best Veggie Burgers on the Planet includes many burgers that are soy free, wheat free, and some that are even wheat and soy free.  The recipe below is soy free.  And in addition to the recipe below, I am giving away 2 signed copies of The Best Veggie Burgers on the Planet.  Just leave a comment in the blog comments telling me your favorite meal to prepare on the grill and I will choose 2 random winners on Friday, May 18 at 6 pm PST.  (Yes, I will ship internationally!)   THIS CONTEST IS NOW OVER THE WINNERS ARE #30 CHARJ AND #40 MALINDA.  STAY TUNED FOR ANOTHER GIVEAWAY SOON.

Mushroom, Asparagus and Spinach Burger on a whole wheat bun with spinach, avocado and Vegenaise.

Mushroom, Asparagus, and Spinach Burger

This recipe is a good one to make ahead of time and follow the directions all the way through the baking step.  Then freeze them in between layers of parchment.  Whenever you want a burger, pop one out of the freezer and pan fry or grill until heated all the way through.

Serving Suggestion: Chock-full of veggies, this one doesn’t need much. Place on a nice wheat bun with some crispy greens, some slices of ripe avocado, maybe a schmear of vegan mayo, and you’re good to go.

3 cups (705 ml) vegetable broth
8 ounces (227 g) mushrooms, sliced or chopped
1 onion, diced
1 cup (108 g) shredded carrots
2 teaspoons (10 g) minced garlic
1 cup (190 g) uncooked brown rice
1 cup (134 g) 1/2-inch (1.3 cm) pieces asparagus spears
2 cups (60 g) chiffonaded spinach leaves
2 tablespoons (8 g) chopped fresh dill
1 cup (80 g) uncooked oats
1/2 cup (65 g) ground cashews
1 cup (120 g) whole wheat flour
1/2 cup (72 g) vital wheat gluten flour
Salt and pepper
Oil, for frying (optional)

To a large pot, add the vegetable broth, mushrooms, onion, carrots, and garlic. Bring to a boil. Lower the heat to a simmer and stir in the rice. Cover and simmer for about 20 minutes, or until the rice is fully cooked.

            Uncover and stir in the asparagus, spinach, and dill. Continue to cook, uncovered, until most of the moisture has been absorbed.

            Remove from the heat, stir in the oats, cover, and let sit for 10 minutes.

            Mix in the cashews, whole wheat flour, gluten flour, and salt and pepper to taste. Mix very well until all ingredients are well incorporated. Use your hands if necessary. Cover and refrigerate for at least 20 minutes to thicken up a bit.

            Meanwhile, preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.

            Form into 10 patties, place on the prepared baking sheet, and bake for 20 minutes, until firm and warmed all the way through. If desired, you can fry or grill these after baking, to give them a nice crispy crust.

Yield: 10 patties
(Nutritional info does not include the optional oil for frying.)

Viva La Revolucion! (a cookbook an t-shirt giveaway)

I am so excited.  I literally started working on this book over 4 years ago.  It is very satisfying to actually see it finally make its way into this big bad world.  So, I made some t-shirts to celebrate.

Want one?  How about a copy of the book?  Leave a comment telling me your favorite burger eating memory, and on Friday, May 6, at 7 pm (PST) I will choose 2 winners to receive a free copy of the book, and a t-shirt!    Contest now over.  Congrats to DJ and Sarah!

By the way, there are lots of colors and styles (both men's and women's) of the t-shirst.  Check 'em out HERE!

And of course, if you are interested in The Best Veggie Burgers on the Planet, well then, you can click HERE!

And if you just want a really tasty burger, just keep reading!

Bacon Cheeseburgers



Okay, this delves into the little bit crazy category. But you know what? These babies taste so good and they are extremely hearty and thick, so they hold together very, very well. One really amazing thing about these is that my very-much-not-a-vegetarian husband took a bite and said, and I quote, “You have a winner here!” Oh my gosh, I almost fell over. I also had a few open-minded omni friends over one night and they agreed. The consensus was that they taste almost exactly like a Carl’s Jr. Western Bacon Cheeseburger.


Serving Suggestion: I suggest these be served with a dollop of barbecue sauce and a few onion rings, with some baked beans on the side.

1 cup (100 g) TVP granules
1 scant cup (225 ml) vegetable broth
1/4 cup (25 g) imitation bacon bits, store-bought or homemade (page XX)
1 cup (144 g) vital wheat gluten flour
1/4 teaspoon liquid smoke
1/2 cup (60 g) nutritional yeast
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1/4 cup (64 g) peanut butter
1/4 cup (60 ml) pure maple syrup
1/4 cup (60 ml) vegetable oil
1/4 cup (68 g) barbecue sauce, store-bought or homemade (see below)
Salt and pepper
Oil, for frying (optional)

In a large microwave-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap, and cook in the microwave oven for 5 to 6 minutes. Alternatively, bring the broth to a boil, pour over the TVP granules, cover, and let sit for 10 minutes. Let cool.
Add the bacon bits, flour, liquid smoke, nutritional yeast, garlic powder, onion powder, peanut butter, maple syrup, oil, barbecue sauce, and salt and pepper to taste to the bowl. Knead together for at least 5 minutes, then let sit for a few minutes to thicken up.
Form into 4 patties. Refrigerate or freeze until ready to use.
Use your method of choice for cooking: Panfry in oil for 3 to 5 minutes per side over medium high heat, or until a nice crispy crust forms. Or bake them at 350 (180 C, or gas mark 4) on a baking sheet lined with parchment or a silicone baking mat, uncovered, for 30 minutes, flipping half way through. Also, these are very sturdy and hold up just fine on the grill.

Yield: 4 burgers

Imitation Bacon Bits
*Wheat-free
I love a challenge, so when asked about the hydrogenated fats in imitation bacon bits, I started on a quest. I normally don’t buy premade meat analogs anyway, so why not figure out how to make these little bits of bacon-y goodness on my own? Of course, buying a jar of Bac-Os is still the easiest. But, if you are a smidge adventurous, try this.

2 tablespoons (30 ml) liquid smoke
1 scant cup (205 ml) water
1 cup (100 g) TVP granules
1/4 teaspoon salt
A few drops vegan red food coloring (optional)
3 tablespoons (45 ml) canola or other vegetable oil

To a measuring cup, add the liquid smoke, then fill with the water to get 1 cup (235 ml).
In a microwave-safe dish, combine the liquid smoke mixture, TVP granules, salt, and food coloring, if using. Cover tightly with plastic wrap and cook in the microwave oven for 5 to 6 minutes. Alternatively, bring the water to a boil, pour over the TVP granules mixed with the salt, mix in the liquid smoke, and red food coloring if using, cover, and let sit for 10 minutes.
Preheat a frying pan with the oil.
Add the reconstituted TVP to the pan and toss to make sure it all gets coated with oil.
Panfry until desired crispness. Stir often. You don’t necessarily want to brown them, but rather dry them out, about 10 minutes.
Allow to cool completely before transferring to an airtight container. Store in the refrigerator. Should last at least a week, but probably much longer.

Yield: About 1 cup (100 g)

Hold on to your buns...The burger revolution has begun!

Yesterday, I came home to a package from FedEx.  Always excited to get packages, I hurriedly ripped it open.  Inside?  The advance copy of The Best Veggie Burgers on the Planet (formerly known as Just the Burgers: 101 Ho'made Veggie Burgers) and, man, it is so darned cute I can hardly stand it.  Ignore the picture on Amazon, because there is a brand spankin new cover:



Also, this book is full of vibrant full color photos taken by the amazing and talented (not to mention all around kick ass vegan and close friend) Celine Steen. 

And, since I am still trying to follow the ETL plan at least 80% of the time, here is a burger that (other than the added salt) follows the guidelines:



Jamaican Jerk Burger (just wait until you see Celine's picture in the book!)

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.  This Jerk Sauce can also be used to rub onto tofu or tempeh before baking or grilling.

Serving Suggestion
Serve on a soft 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.)

For Jerk Sauce
Ingredients
2 bunches (5 ounces, or 140 g) scallions, whites and light green parts only
1/4 cup (32 g) ground allspice
1/4 cup (60 ml) pineapple juice (from the can; see below)
8 cloves garlic
6 to 8 Scotch bonnet chiles, seeded and cored
1 tablespoon (8 g) ground thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

For the Burgers
Ingredients
24 oz (680 g) seitan, roughly chopped
1 medium white onion, roughly chopped
1 recipe jerk sauce (above)
8 pineapple rings, reserving the juice if using canned

To make the jerk sauce: Place all the ingredients in a food processor and process until a paste forms. Transfer to a large bowl.

To make the burgers: Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment or a silicone baking mat.
In a food processor, combine the seitan and onion and process until crumbly.
Add to the jerk sauce paste and knead to combine.
Form into 8 patties and place on the prepared baking sheet.
Place a pineapple ring on top of each patty before baking, if desired.
Bake, uncovered, for 45 minutes, until firm and browned.

Yield: 2 cups (470 ml) sauce, 8 burgers

Pineapple Orange Pomegranate Relish
Not ETL approved, but very tasty!  This relish adds a tropical touch to anything you top it with.

Ingredients (makes about 3 cups)
1 cup (235 ml) pineapple juice
1/2 cup (120 ml) orange juice
1/4 cup (60 ml) olive oil
1 cup (181 g) crushed pineapple
1 cup (135 g) pomegranate seeds
1/2 cup (50 g) 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.

I just cannot get enough salad!

Finally, having just about wrapped up testing for Hearty Vegan Meals for Monster Appetites: Lip-Smacking, Belly-Filling, Home-Style Recipes Guaranteed to Keep Everyone-Even the Meat Eaters-Fantastically Full, I simply cannot get enough green salad!  Kale, mixed baby greens, spinach, cabbage, romaine, even iceberg...my body has never appreciated leafy greens as much as it does right now. 

Thankfully, I have a big fat handful of great recipes from Celine and my latest effort, The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite, to help me on my rabbit inspired new love for a big bowl of crunchy goodness.

If the unseasonably warm Southern California weather (it was 104 degrees on Sunday and 112 degrees on Monday at my house) has you ready to throw your pots and pans out the window and opt for a cool, easy to toss together no-cook salad like it does me, well, try on one of these for size:

From The Complete Guide to Vegan Food Substitutions:

Curry Tofu and Arugula Salad

*Quick and Easy
*Wheat Free
*Gluten Free
The more natural colors on your plate, the healthier the meal! This salad a riot of peppery green arugula, sweet red peppers, and yellow curry dressing. You’re welcome to enjoy it on its own, but why not try scoop it onto a crostini, or stuff it into a wrap or pita? If you are not a fan of arugula, feel free to substitute baby spinach.

1 pound (454 g) extra-firm tofu, drained and pressed, pan-fried if desired
3 ounces (84 g) stemmed arugula
1/4 cup (40 g) raisins
1/4 cup (30 g) pine nuts
1/4 cup (46 g) diced roasted red peppers
Half a medium red onion, finely diced
1 cup (224 g) vegan mayonnaise, store-bought or homemade
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (6 g) curry powder to taste
Salt and pepper to taste

Chop tofu into small cubes. Add to a large mixing bowl.
Add arugula, raisins, pine nuts, red peppers, and onion.
In a small bowl, whisk together mayo, vinegar, curry powder, salt, and pepper.
Add dressing to salad and toss to coat.

Yield: 4 main-dish or 8 side-dish servings

No-Fat Balsamic Mustard Dressing
*Quick and Easy
*Nut Free
*Corn Free
*Low Fat

Wait! No oil? That's right. A super kicky dressing without an ounce of fat! Enjoy over dark leafy greens or warmed with steamed kale.

1/2 cup (120 g) Dijon mustard
1/2 cup (120 ml) balsamic vinegar
2 tablespoons (30 ml) agave nectar
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1/4 teaspoon salt
Black pepper to taste

Combine all ingredients in an airtight container, cover with lid, and shake to mix. Store in the fridge until ready to use.

Yield: Just over 1 cup (270 ml)

Shown here in a wrap and in a bowl…I like it both ways!

From Hearty Vegan:

Chopped Waldorf Wraps

For the dressing:
1 cup (224 g) vegan mayonnaise, store bought or homemade
1/2 cup (120 g) nondairy sour cream, store bought or homemade
1/2 cup (120 ml) orange juice
1 tablespoon (9 g) poppyseeds
salt and pepper to taste

For the salad:
3 hearts (12 ounces, 340 g) romaine lettuce, chopped
2 medium granny smith apples, cored and chopped into small cubes
3 stalks celery, chopped
1 cup (160 g) diced red onion
1 cup (109 g) pecan pieces
1 cup (160 g) raisins

For the wraps:
6 large burrito size tortillas (Find the largest, freshest, most pliable tortillas you can find, they work best for wraps)
6 pieces of parchment cut to squares just larger than the tortillas

To make the dressing whisk together all ingredients in a medium bowl.
Set aside.
To make the salad, toss all ingredients together in a large mixing bowl, add prepared dressing and toss to coat.
Refrigerate until ready to use.
To make the wraps lay one piece of parchment on a flat surface.
Place a tortilla in the center of the parchment.
Place 2 to 3 cups (340 g to 510 g), depending on the size of your tortilla, of prepared salad in the tortilla, spread out across the half of the tortilla closest to you. It will seem like a lot, but that’s the magic of making a tight deli style wrap.
Using the parchment to help keep the tortilla from tearing, begin to roll it up like a burrito, folding in the edges halfway through.
Roll as tightly as possible.
Tape the parchement to keep it closed tightly.
Use a sharp knife to cut the wrap in half on the bias.

Yield: 6 wraps or a large bowl of salad, about 15 cups (2550 g)

Add it! Cubed tofu and cubed avocado make a wonderful addition to this salad.


From The Best Veggie Burgers on the Planet:
Creamy Balsamic Dressing
*Wheat-free

This dressing is my answer to a creamy garlic dressing that is served at one of my favorite Italian restaurants. Unfortunately for me, that dressing contains beef consommé and, therefore, is not vegan.

12 ounces (340 g) extra-firmed tofu, drained but not pressed
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) balsamic vinegar
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
Salt and pepper

Place all the ingredients in a blender and process until smooth.
Keep refrigerated in an airtight container until ready to use. Lasts about 1 week.

Yield: 1 1/2 cups (375 g)