simple food – Page 6 – The Vegan Love Project

Sunshine Burgers

These are delicious, they just are….whether you keep them almost raw (the only cooked ingredient is organic brown rice) and stuff it into lettuce leaves or it is perfect inside a bun, pita or bread of your choosing baked, pan fried or toasted. Today I made this lightly pan fried, just to get a crust on the patty and to warm it through, and ate it on gluten free rice bread. I topped it with all of my favorite fixings; organic green leaf lettuce, avocado, vegan mayo, ketchup and mustard…..RIDICULOUSLY MESSY AND DELICIOUS……I ate it accompanied by one of my very own fermented sour dill pickles and a Steel Rail Beer….I did not want for anything.

Sunshine Burgers

Almost raw, wheat-free, gluten free

2c cooked brown rice (cooled or even cold)

2c sunflower seeds (raw, soaked and sprouted, can also use 1c of another sprouted seed like pumpkin)

1 small onion, rough chopped

1 large carrot rough chopped

1-2 stalks celery rough chopped

1/4 bunch parsley rough chopped

2 leaves kale or handful baby spinach

2T raw tahini

1T mello miso

1t chipolte powder

1t cumin

1/2t himalayan sea salt

*I have also used left over pulp from my savory green juices in place of new veggies VEGGIE JUICE PULP (KALE, CELERY, CARROT, GINGER, CUCUMBER, PARSLEY, LEMON, RED PEPPER!) Comes out delicious…

Process the seeds with the brown rice in a food processor until a meal forms. Add the other ingredients and process until a thick mixture is formed- if it is too wet, add more seeds or rice. Taste this and adjust your spices and seasonings- keep in mind that if you dehydrate, flavors will intensify somewhat so easy on the salt.

Form into patties- I dehydrate mine for 2 hours or so but you can coat them in a dusting of rice flour and then pan fry them or you can bake them until they dry out a bit.

Can be baked, pan fried, or eaten AS IS. I make a large batch and freeze them- then pull out as needed and decide how I would like it prepared!

I LOVE these. You can play with the flavors, spices etc…southwestern, mexican, spicy, mellow etc…

Fresh Thai Basil Peanut Rolls with Sweet Hot Chili Lime Dipping Sauce

These really are not difficult to make, they are definitely more time consuming than throwing pasta in a pot of boiling water, but they are so worth it. They are more of an “occasion” meal or made per a craving request. I was definitely craving them, so I made them for myself after yoga this morning. After already having made the Thai Basil Pesto with the Thai basil out of my garden, half the work was already done and in the fridge! I made a Peanut Sauce earlier today, which takes no more than 5 minutes so the rest of the prep is all about getting the components gathered and ready for you to roll (hehehe). What you put inside the rolls is really personal preference; my standard go to’s are:

grilled or smoked tofu, sliced into thin strips
red peppers, sliced into thin strips
rice vermicelli or glass noodles, cooked and drained
hoisin sauce or pesto and or peanut sauce- I use both!
fresh cilantro, fresh basil, fresh mint
fresh lettuce
crushed roasted peanuts

I use the water that I boil the noodles in to soften the rice wrappers. You can purchase the wrappers in almost every main stream market now a days, or in asian specialty stores, they are also easily found online at specialty markets.

On a clean surface or cutting board, lay your dampened rice wrapper, making sure there are no hard edges, if there are, try to moisten them with the heated water. Now you are ready to fill- my rhythm is as such:

lay down about one 2 teaspoons of pesto
then plenty of fresh herbs next to the sauce, above or below (they look pretty showing through the transparent skin when fully rolled)
then lettuce
then tofu stacked on the lettuce
then peppers stacked
then peanut sauce gets spooned over
then crushed peanuts

Roll from the bottom edge up towards the top to encase the tower of yum. Fold in the sides, the rice wrapper will help you by sticking in place. Once both sides are folded in, roll up to the top to close the package. They don’t keep well, the wrapper tends to stiffen overnight, thus lending to their name, fresh rolls. Dip into both the peanut sauce and the sweet chili lime sauce. FRICKEN YUM.

Sweet Chili Lime Dipping Sauce

3T raw agave, or local raw honey

2T apple cider vinegar

1T lime juice

1/2t pink salt

1t red chili flakes

Simple Grilled Tofu

This is one my most favorite ways of preparing tofu- it is even more delicious cold. Use it as is, with a side of greens and quinoa or brown rice or how I made it tonight, sliced and served over Thai Basil Pesto Soba with fresh baby Spinach. I would double up on the amount you make if you want to have any left over for the next day! You can season the oil in all kinds of ways imaginable, from curry, to lemon pepper, to super spicy jerk rub.

Simple Grilled Tofu

1 pound extra firm tofu

2T Extra Virgin Olive Oil

1 large clove garlic, smashed and minced

1/2t pink salt

black pepper

Heat up the grill or grill pan.

Prepare the tofu:

Remove the tofu from the package and drain the water. Rinse and then place the tofu between to plates. Weight the tofu down in the sink with something over the top plate. Let press for at least 15 minutes to remove excess water. This makes for a “chewier” end result.

Slice the tofu in ¼-1/2” slices, an average block of tofu should yield 7-10 slices.

In a large plate, add the garlic, olive oil, salt and pepper. Lightly dredge the tofu slices in the oil – I use a silicone pastry brush to paint the oil on, oil and set aside.

Over high heat, place the slices on the grill or pan and close the grill or cover the pan. Let grill for about 6-8 minutes. The slices should easily flip and have gorgeous markings. Once flipped, continue to grill for another 5-6 minutes.

Salt and pepper the slices again to taste.

Serve hot or cold.

Chickpea Loaf…it’s what’s for dinner…and lunch

ChickPea Loaf

Super easy to make, great for using up leftover grains and beans. Delicious cold as a sandwich the next day!

2c-cooked chickpeas

1 1/2c cooked brown rice

3 slices toast- made into breadcrumbs or 1-1/2c loosely packed breadcrumbs

1 medium onion, minced

1/4c nutritional yeast

1/4c ketchup

1/4c extra virgin olive oil

1/2c walnuts, chopped *opt

1/8t-1/4t-cayenne pepper or chipotle powder (I LOVE Chipotle Powder)

1/4t ground black pepper

1/2t turmeric

1/2t salt

up to 1/4c water

Topping:

3T ketchup

Preheat oven to 350 degrees

In a large bowl, combine the chickpeas, rice, breadcrumbs, onions, yeast, ketchup, oil, nuts*, salt, red and black pepper. Mix with a wooden spoon or clean hands until all ingredients are well incorporated.

Pour out the mixture into a lightly oiled loaf pan. With the back of a wooden spoon, fill out the pan. Top the loaf with the remaining ketchup.

Cover with foil and bake for 45 minutes.

Remove the foil and bake for another 10-15 minutes.

Serve with smashed potatoes and sautéed greens; broccoli or kale or a simple salad.

Killer Chickpea Loaf Sandwich

Sandwich bread- (I use whole grain Ezekiel)

fresh baby greens

vegan mayo

1″ slice of left over loaf

sriracha sauce

ketchup

salt and pepper