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)

And the winner is...

#65
JoAnn!

JoAnn said...

"Rice krispie treats!!! Random but deeeelish!"

Congrats JoAnn, I hope you love the book as much as I do!  Please send me an email with your mailing address so I can send you your book right away!

Cooking Class & Demo on Monday: Vegan Easter Feast!

This coming Monday, I will be doing a cooking class and demo at the Whole Foods Market in Torrance, California.

We will be making a Vegan Easter Feast, featuring the wildly popular Seitan En Croute!

Complete 5 course meal to include:
Green Salad with Creamy Vegan Ranch Dressing
Stone Ground Mustard Roasted Brussel Sprouts
Seitan en Croute (Like a Beef Wellington, but VEGAN!)
Piled High Strawberry Pie
...and just for fun, a vegan version of Cadbury's famous Creme Eggs!



For more info & to RSVP CLICK HERE!

Cookbook Giveaway! Quick and Easy Vegan Bake Sale by Carla Kelly

Well it's that time of year.  Spring is not only synonymous with flowers and birds and rainbows and unicorns, but it's also when vegans all over the world join forces to participate in the Worldwide Vegan Bakesale!



So it is the perfect time to arm one of you with a free copy of Carla Kelly's adorable new book Quick & Easy Vegan Bake Sale: More than 150 Delicious Sweet and Savory Vegan Treats Perfect for Sharing



This book is awesome.  It's full of both sweet and savory recipes designed specifically for bake sales.  I was really excited about the savory recipes.  (Check out the Roasted Garlic and Peppercorn Crackers on page 236!)  Personally, whenever I bring savory items to a bake sale, they always sell out.  Sometimes people want more than just cupcakes and cookies.  But don't discount the sweet recipes in this book, because they rock!  I really like the Carrot and Pineapple Scones (page 77) and the Orange Chocolate Chip Cookies (page 130).  In addition to the great recipes, the book also has a great intro to baking and a chapter on holding the perfect vegan bakesale!

Leave a comment telling me your favorite treat to make (or buy!) for a bakesale, and on Sunday, April 17th at 7pm (PST) I will choose a winner to receive a copy of this awesome book.  Yes, I will ship internationally.   Giveaway now over.  Congrats to JoAnn #65!

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.

Curry Pita Pizza

This here pizza was full of flavor and managed to abide by the ETL rules.
The following was spread onto a whole grain pita, then topped with dried figs and red bell peppers.  Then I baked it at 400 degrees F for about 15 minutres.

Cashew Curry Sauce (sorry for the lack of specific measures)
soaked raw cashews
a small amount of silken tofu
curry powder, to taste
a little bit of unsweetened soy milk to thin it out
Directions: Blend until smooth

Carmelized Onion Marmalade
2 yellow onions, cut into thin rings
1/2 cup low sodium vegetable broth
2 tablespoons balsamic vinegar
Directions:   In a hot skillet, add onions and vegetable broth.  Cover and cook until very soft.  About 20 minutes.  Add balsamic vinegar, toss to coat, reduce heat to low, uncover and cook until almost all of the liquid is absorbed, and  mass of "slimy" onions is left.

I also really like to eat my salads right on top of my pizza, so after the pizza was cooked, I topped it with a romaine salad topped with pine nuts and the Green Goddess Dressing from Isa's Appetite for Reduction.  I made the dressing sans the salt, and it is still really, really yummy.

Pizza topped with SAlad

Finally getting the hang of cooking this way!

So week one was a week of experimenting and trying out new methods of cooking, and I am really getting the hang of it!  Now I am starting to feel confident enough to start making some new dishes.

Earlier this week we had a great rice dish for dinner.  I didn't write down the recipe, but I am pretty sure I remember everthing I put in it.

Mediterranean Brown Rice
Makes 2 main dishes

Ingredients:
About 2 cups of cooked brown rice
1 bunch of asparagus, trimmed and cut into 2 inch pieces
About 4 sundried tomatoes (NOT packed in oil), chopped
About 1 tablespoon of minced garlic
About 1/2 cup of low sodium vegetable broth (or water)
About 2 big handfulls of spinach
The juice of 1 lemon
About 10 leaves of fresh basil, chiffonade
Fresh cracked black pepper to taste
A sprinkling of pine nuts

Directions:
Prepare rice and set aside.
In a shallow pan add asparagus, sundried tomatoes, garlic, and vegetable broth.  Bring to a simmer over medium heat until asparagus is bright green and tender.
Add in spinach and toss to wilt.
Remove from heat.
Toss with rice.
Squeeze in lemon juice, toss to coat.
Add basil chiffonade, toss again.
Add pepper to taste, and garnish with pine nuts.

Eating for my health...

What I have learned is that it is all too easy to fall into the belief that "if it's vegan it must be healthy."  Four cookbooks and countless pounds later, I need to drop more than a few.

I've gone on "diets" before, but this time I am trying something new.  I am also bringing my husband along for the ride!  I am currently on my 3rd day of my 28 day challenge.  Following the kickoff, I will work through the four phases of Eat for Health by Dr. Joel Fuhrman.



This is a radical way of eating for me.  NO OIL!  NO ADDED SUGARS!!  NO ADDED SALT!!!  I thought it would be easy.  I mean, almost all of the recipes are vegan anyways, right?  Well, geez, I am having a terrible time with this.  My husband and I have decided to give ourselves one cheat day per week, so that it keeps us motivated to stay on track the rest of the week.

I am playing with the guidelines, and will post any delicious recipes I come up with...but so far, it's been pretty boring meals...oatmeal, soup, grains, broccoli...all of which I need not take a picture of.  That's not to say the recipes in the book are boring, just what we have made so far has been.  There actually looks like there are some pretty yummy foods, I am sure I will adore.

My goal, to appreciate food for its nourishment more than for its pleasure, that way when I do indulge on occasion, well, I will enjoy and savor it that much more!

If you are interested in tring this out yourself, visit http://www.eatrightamerica.com/ for more information.

Tuffalo Hot Wings - Perfect for Gameday!

No money bets this year, but my husband and I have our own pool for house chores, back rubs, and other unmentionables.  Ha!

A small affair today.  Just us, my sister and my nephew, so we won't be making anything major.  BUT we will be making wings!  Toffalo Hot Wings to be exact.  This recipe is from The Complete Guide to Vegan Food Substitutions!

Tuffalo Hot Wings

Serve with Cool Ranch Dipping Sauce (below) and a few stalks of celery for an even more realistic experience.

A deep fat fryer comes in handy here, but if you don't have one, a pot with oil heated to 350°F (180°C) will do just fine.

Tasty and easy. Vegan convenience foods.

Yep, even I rely on these easy ready made (or almost ready made) convenience foods, because, honestly, after a long day at work, sometimes I just don't feel like cooking from scratch.

Here are two of my new favorites: Gardein Beef Strips and Nacho Mom's Queso.  I got these at Whole Foods in Laguna Beach.  The Queso was really affordable.  Only $4 something for a pretty decent size jar.  The Gardein isn't really cheap at all.  About $10 a pound from the prepared foods department.  I haven't seen the strips packaged yet, so I get them from the deli department.

Here are the Strips prepared in a "beef" and broccoli bowl:

The strips are very eerily realistic.  Stringy like real beef.  So, if that is a turn off to you, well, then you won't like them.  BUT if you are trying to win over some omnis, well then, add these strips to a stir fry or bowl or fajitas, and dare them to even notice.

Here's the Queso on, well, Nachos of course!

The Queso comes in two flavors; original and fire roasted.  I like them both.  The crazy thing about this stuff is how low in calories it is.  AND fat free to boot!  10 calories per serving, means you could gorge yourself on the entire jar for only 160 calories!  WOOT!  Try to say that about traditional queso.  This is almost diet food.  HA!

I will post later about my Toffalo Wings I plan on making for tomorrow's big game.  YUM!  I'm not really into footbal, but I do enjoy the commercials.