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.
February 9, 2010 § 7 Comments
I love the winter for several reasons, and one is found in the farmer’s markets…greens, greens, greens. Greens are one of the super foods that are nutritional powerhouse containing a plethora of vitamins and minerals. All greens are an excellent source of calcium, potassium, vitamin C, vitamin A, and beta-carotene. They are also heart healthy (just in time for Valentine’s Day).
This year, my favorite green is red chard. Red chard is characterized by bright red stalks, red veins, and enormous deep green leaves. Chard is great because it is sturdier than spinach and holds its shape, as well as a bit of crispness, when cooking. I was lucky enough to pick up a bunch of red chard at my local farmer’s market in Venice, Ca. I am so excited to share a vegetarian recipe for red chard with you.
Red Chard Over Brown Rice
- A bunch of red chard, rinsed and torn into bit sized pieces(it shrinks when you cook it)
- 1/2 of a Mayan sweet onion (chopped)
- 2 cloves of garlic (minced)
- 2 cups cherry tomatoes
- 1 sprig fresh rosemary
- 12 oz. package of Yves Meatless Ground
- 1 cup brown rice
- 2 cups water
- 2 Tbsp. chili infused sesame oil (you could substitute with olive oil)
- 2 Tsp. crushed red peppers (less or more for your desired heat level)
- Sea salt and cracked pepper (to taste)
1. Preheat your oven to 450* and place the tomatoes and sprig or rosemary in an oven safe dish. Toss with salt and pepper and 1 Tbsp. chili sesame oil.
2. Place the tomatoes in the oven until they have softened and given off most of their juices (15-25 minutes depending on the size of your tomatoes). Stir every 10 minutes, so your tomatoes keep their red color and do not burn.
4. Once the rice is cooking, pour the oil from the tomatoes into a pan. Add the left over 1 Tbsp. of sesame oil to the pan as well. Heat the oil to a medium temperature and add the onion. Sauté.
5. Once the onion has started to sauté, add the garlic, crushed red pepper, salt, pepper, and Yves Meatless Ground to the pan.
6. Cook for about 10 minutes, then add roasted tomatoes and the torn red chard to the pan. Cover with a lid and cook until the red chard has shrunken down and is soft (this should take 10-15 minutes).
Put a layer of brown rice on your plate and then top it with the red chard. Enjoy.
Serving suggestions: Top with a Tbsp. of parmesan cheese for added flavor.