Full-flavor Smokehouse Vegan Burgers

I found this recipe by actor Milan Ross who went vegan for health reasons.  I made the patties a day before cooking them and just kept them in the fridge.  If you don't have Smoked Salt and Pepper, just add a dash of Liquid Smoke.  I'll be making these again soon.

Full-flavor Smokehouse Vegan Burgers

The Change Cookbook - adapted

1            cup unsalted raw walnuts

1/2         cup uncooked quick-cooking oats

1            medium white onion, finely chopped

4            cloves garlic

1            Portobello mushroom, stemmed and finely chopped

1            tsp. chopped fresh thyme

1/2         medium beet grated (I used 1 cooked & marinated beet finely chopped)

1            15 oz. can kidney beans, rinsed and drained

1/4          teaspoon smoked salt (I used a dash of liquid smoke)

1/2         cup cooked brown rice

3            tablespoons commercial smoky BBQ sauce

1/4         teaspoon pepper

1/4         teaspoon garlic powder

1/8         teaspoon oregano

****I added approximately 1/4 cup dry bread crumbs

Buns and fixin’s

Place the walnuts in a dry skillet, and cook over medium heat, stirring frequently, until the nuts are fragrant and golden.  Transfer to a food processor

Place the oats in the skillet, and toast over medium heat for 3-5 minutes.  Add to the food processor, and pulse the mixture until you have a fine meal.  Set aside.

Lightly spray a large skillet with nonstick cooking spray, and heat to medium heat.  Add the onions and sauté, stirring frequently, until translucent.  Add the garlic, mushrooms, and thyme, and cook until the mushrooms are soft.  Remove from the heat, and stir in the grated beet until it release it’s color.  Set aside.  I just added the chopped marinated beat to the mixture.

Place the kidney beans and smoked salt (or liquid smoke) in a large mixing bowl, and mash until only a few beans remain whole.  Add the cooked brown rice, reserved walnut mixture, reserved mushroom mixture, BBQ sauce, and spices, and mix thoroughly until you’ve formed a moldable dough. 

Preheat a grill pan.  Divide the burger mixture into 8 equal portions, and mold into patties.  Arrange the patties on outdoor grill or grill pan, and cook for 3-4 minutes on each side, searing grill marks into each side.

Dress and serve.

Singapore Noodles with Tofu

Singapore Noodles with Tofu

Food Network Magazine

8            ounces thin rice noodles

1/4         cup vegetable oil

1            14-oz. package firm tofu, cut into 1/2” cubes

Kosher salt

4            scallions, cut into 2-inch pieces

2            stalks celery, thinly sliced

2            tablespoons Madras curry powder

3            tablespoons soy sauce

1/2         cup low-sodium vegetable broth

Juice of 1/2 lime plus wedges for serving

1            cup mung bean sprouts

***Add more liquid if you like a soupier dish.

Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes.  Drain and rinse under cold water; set aside.

Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat.  Add he tofu in a single layer and cook, undisturbed, until golden on the bottom, about 4 minutes.  Toss gently with a spatula and cook, tossing occasionally, until golden all over, about 4 more minutes; season with salt.  Add 1 more tablespoon vegetable oil, the scallions celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes.  Add 1 tablespoon curry powder and season with salt; stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute.  Transfer the tofu and vegetables to a bowl.

Add the remaining 1 tablespoon vegetable oil and 1 tablespoon curry powder to the skillet.  Add the drained noodles and cook, tossing, until they turn yellow, 1-2 minutes.  Add the tofu mixture, soy sauce and vegetable broth and cook, tossing, until most of the liquid evaporates, 1-2 minutes.  Stir in the lime juice and season with salt.  Top each serving with the bean sprouts and serve with lime wedges.

Tempeh Fajita Rice Bowls

You can add whatever you like to a rice bowl.  The rice is the base of the meal then you can add
as you go.  If you don't like beans, just leave them out or add some chopped tomato and green onions.
If you can't find Temphe, just fry up some tofu -- get creative!

Tempeh Fajita Rice Bowls

1            cup basmati or brown rice  (cook to package directions)

kosher sale

2            bell peppers (any color you like), cut into thick strips

1            large onion in thick rings

3            tablespoons olive oil

freshly ground pepper

1            pkg. Tempeh  (boiled for approximately 5 min. to remove bitterness)

1            can black beans

1            tablespoon fajita seasoning

juice 1/2 lime

1            cup fresh cilantro

1            avacado, sliced

1/2         cup vegan sour cream

1/2       

 cup pico de gallo or salsa

Cook Tempeh in boiling water for approximately 5 minutes, set aside to cool.

Cook rice according to pkg. directions.

Sauce:  put a couple bell pepper strips and 2 outer onion strips in a blender, set aside.

Cut Tempeh in strips and cook in oiled and heated skillet or stove top grill.  Add fajita seasoning, salt and pepper.   Cook until browned.  Take off grill and set aside.

Add a bit more oil to skillet and add onions and bell pepper.  Cook until slightly charred in spots or if using a skillet, tender.  Set aside and squirt with lime juice.

Sauce:  I played around with the sauce a bit and actually added 1/2 avocado, lime juice, 1 garlic clove and water until it reached a desired consistency.  Start with 1/4 cup water and go from there.  Add cilantro for final blend.

Fluff the rice with a fork and stir in the cilantro puree or add it to the entire fixed bowl.   Top bowl with some black beans, onion and pepper mixture and cooked Tempeh.

Top with vegan sour cream and salsa.