Burger and fries

I used to work in my parents’ convenience store, and I flipped many a burger. I’d like to think I’m pretty good at it. By far my most popular item, back in the old days, was a burger with grilled onions and mushrooms, with a toasted bun.

I’ve been craving a veggie burger since Thursday, and when I realized I had a vegan Boca Burger in the freezer, and a whole potato waiting for its destiny, I decided to make my own burger while waiting for the football game to start.

My new mandoline made perfect fries – so exciting! It took all of 30 seconds to transform the potato into these uniform, expertly-sliced fries. Goodbye sore wrists and hours of potato cutting!

I don’t think I really need to give you a recipe, since I am using a pre-made burger, but for the toppings, I used leftover pecan pesto, a little spinach, both mayo and mustard, pan fried mushrooms, and caramelized onions. Yes. Oh, yes.

Of course, to treat myself for game day, I also had a Dr Pepper. What a perfect Saturday Night! Texas Fight!

Cross posted from stellatex.

Autumn Vegetable Fritters with Homemade Applesauce

For the fritters
2 sweet potatoes
1 large yellow squash
1 starburst squash
1 large carrot
1 large parsnip
1/2 white or Vidalia onion
1/2 cup all-purpose flour
~ 1/4 cup vegetable oil
salt and pepper, to taste

For the applesauce
2 apples, peeled, cored, and shredded (I put chunks in my food processor)
1 tsp sugar
1 tsp cinnamon
plash lemon juice

1. Roughly chop vegetables. Boil or steam until they are well softened and almost cooked through.

2. Meanwhile, mix applesauce ingredients in a saucepan over medium heat for about five minutes until warmed through and well combined. Pour in about 1/2 cup water and cover.

3. Place all the vegetables in a mixing bowl. Sprinkle them with flour and season with salt and pepper to taste.

4. On a cutting board or clean counter top, shape the vegetables into patties of whatever size you desire (I like them relatively thin, so they turn out on the crunchier side).

5. Place patties on a greased cookie sheet and bake for about 40 minutes at 350°, turning over once midway through.

6. Meanwhile, stir applesauce frequently until water has cooked off and a saucy consistency is achieved (probably about ten to fifteen minutes). Set aside.

7. Remove patties from oven when golden and crispy, but not burned. (Alternatively, fry patties in a little oil until lightly browned on both sides).

6. Serve with a side of applesauce.

This will make your house smell really good, too!

Recipe adapted from Vegan Planet’s Autumn Vegetable Fritters.

Cross posted from stellatex.


Austin: Gluttonous Gluten-Free Feast

Sunday, November 1

Lets try our hand at expanding our grain gastronomy with a gluten-free potluck!

Gluten is the protein found in primarilyin wheat but also in rye, barley, kamut,spelt and sometimes oats – that can cause digestive distress in some and trigger Celiac disease in others. However there is a variety of gluten-free grains (quinoa, rice, amaranth, millet, teff) and gluten-free alternatives.

While you probably already have some gluten-free recipes in your repertoire or cookbooks (*cough*veganomicon*cough*) these links will point you in the right (tasty) direction….


Please bring a dish large enough for 8 that is vegan (no meat, dairy, eggs, honey, fish etc) AND gluten-free (yes that means no seitan!!) your own plates, utensils and something to drink.

RSVP and get directions here!

Handmade Tex-Mex Style Nachos

These remind me of my mom. Not only did my mom accidentally teach me how to line a cookie sheet with cheddar cheese, brown it in the oven, and eat it with a spoon (cause, you know, I was, uh… watching), but she also taught me what a proper nacho is.

Now, in some quarters it’s argued that a big ole pile of nachos is best. Of course, that’s insane. Everyone knows individual nachos are superior, because each one is a perfect little presentation of flavor, a Tex-Mex canape. First, a layer of refried beans, then a layer of melted cheese, then, perhaps some lettuce or tomato or guacamole our sour cream, and then a single, perfect jalapeño.
If you just pile ’em all up on a big plate, and scoop on a bunch of beans and cheese and toppings, you end up with a soggy center and a whole bunch of tortilla chips totally devoid of toppings. All the ingredients mix together in a big pile of sludge. Gross.

For these nachos, I pan-fried some locally made, fresh flour tortillas. Then I made a batch of Crystal’s Vegan Explosion Queso and, while that was getting started, warmed up a can of vegetarian refried beans. I then assembled the nachos, finishing each one off with a tiny green circle of fire. Perfect.

Cross posted from stellatex.


Enchilada plate

Just because, around here, it’s always enchilada o’clock.

Mushroom and spinach enchiladas with ranchera sauce and guacamole, served with requisite sides of Spanish rice and refried beans, El Mercado on Lavaca, Austin.

All their beans are vegetarian, as is the rice, which makes dining hear a pleasantly worry-free – if a little bland – experience. They have really good, warm, greasy chips and tasty salsa, and their margaritas are strong and cheap.

Cross posted from stellatex.