August 7, 2010 § 2 Comments
My husband and I love going to this restaurant in Laguna Beach called Taco Loco. We went to Taco Loco before we dated, while we dated, and now as a married couple for only one reason….Tofu Mushroom Burgers. We would drive for miles and miles to get one of these vegan burgers of goodness. Be careful….once you have one, you are going to need to make them at least once a week.
- Extra firm tofu
- Whole wheat hamburger buns
- Olive oil
- Hot sauce
1. Cut tofu into 1/2 inch wide pieces. Coat the tofu with a combination of chili powder, paprika, and freshly ground black pepper. Put about 1 tbsp. olive oil into a non-stick pan.
2. When the oil is hot, put tofu into the pan (2 pieces per burger) to cook. As tofu is cooking, cut the mushrooms (about 3 per burger) and put them into the pan to cook with the tofu.
3. While the tofu and mushrooms are cooking, clean the lettuce (a few pieces for each burger) and prepare the secret topping. Mix chunks of avocado and tomatoes with some hot sauce. Add salt and pepper to taste.
4. When the tofu and mushrooms are done cooking, toast the hamburger bun. Put some ketchup and mustard on the top bun (yes, you have to eat the burger with these condiments) and then cover it with the lettuce. Put the tofu on the bottom bun, then pile on the mushrooms, and then the avocado topping. Last, but not least, join the top and bottom bun together.
This vegan burger is wonderful with Trader Joe’s sweet potato fries.
March 22, 2010 § 1 Comment
If you are like me and taste an avocado of the perfect ripeness at the market, you want to buy a million pounds of them, bring them home immediately, and bathe in their richness and yumminess. Fortunately, I do not always act on my avocado impulses.
This recipe is my tribute to the perfect avocado — without the perversion of any other flavors.
Don’t get me wrong, I love a colorful guacamole, but sometimes you just have to praise the avocado in the buff and celebrate its moment of perfect ripeness.
– 3 avocados
– 1 lime (or lemon, if you prefer)
Step 1: Halve the avocados with a sharp knife.
Step 2: This is a super secret avocado cutting trick, so don’t go telling everyone. Score the avocado half in a criss-cross (jump! jump!) fashion so that you cut all the way to the skin, but without puncturing the skin. Next, gently lift out the pieces by inverting the avocado half as if it were a suction cup. The pieces will start to almost fall out and you could help them along with your hand or a knife.
Step 3: Place the cubed avocado into a bowl, add a lime, and salt to taste. Wipe the sweat off your brow — I know this was a tough one!
Enjoy the avocado in its pure unadulterated nudity.
March 21, 2010 § Leave a comment
I recently moved from Marina del Rey to West Hollywood, so I was a little nervous and excited to visit my new West Hollywood Sunday farmers market (located on Melrose Place & Croft). Would the selection be as great as it was at the Main St. market in Santa Monica? Would the veggies be as fresh? The wait was making me very excited!
Alas, Sunday morning I walked on over to the market — it was small with far fewer vendors than the Main St. one, but the selection was great! I could not be happier. The fact that it was small only made it easier to get in and out very quickly without wading through the typical crowd in Santa Monica.
Here are my finds from this week’s market trip: