Fill Your Buns!

Remember my Buns of Fluff post? Well, now you get to find out what happened with those fine buns! We make a lot of veggie burgers in our apartment. More often than not, we make the beet burgers from Color Me Vegan. The recipe is full of wholesome ingredients and the burgers hold their shape perfectly. I’ve successfully served them to my non-vegan parents and passed the recipe along to several interested friends. They never fail! But, since my Vegan MoFo theme is to try new recipes from cookbooks/magazines I own, I had to step outside my vegan burger comfort zone and fill my buns with something different. That something different turned out to be equally delicious!

While not as strikingly pretty as a beet burger, the Mushroom Pecan burgers from Let Them Eat Vegan are definitely worthy of a gold star. They are filled with mushrooms, onions, oats, pecans, spices, tahini (!!!), and a medley of other ingredients. This is another burger that holds together nicely and appreciates whatever condiments you love most. I think my buns were mighty happy.

Buns of Fluff

Hello everybody! It is a gorgeous fall day in Portland and I am celebrating with freshly baked buns. I plan on using these beauties for homemade burgers (which will warrant another MoFo post soon!). Whole Wheat (vegan) Buttermilk Buns:

The recipe comes from a book my mom gave me called Baking: Easy to Make Great Home Bakes. Not all of the recipes are vegan, but so many are easily adaptable. This was one I had not tried before and I am so glad I did today! They are soft, golden, and fluffy. The entire floor of my apartment building smells like freshly baked bread. It’s nice.


A Bit of Backlog and Buns Take Two

I just realized that it has been quite some time since I had an actual food post. I guess I have been busy, though perhaps that is a silly excuse. I have definitely been making plenty of tasty meals and treats, but not taking too many pictures. What follows are photos I did manage to take of some of my favorite meals from the past week.

I recently purchased Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin. I love the writing style of these two women…they make me laugh, a lot! Flipping through the pages, I came across a simple and appealing recipe (which also happened to be delicious!) –┬áSteamed Veggies and Tofu with Brown Rice.

Over this past weekend, I made a dinner consisting of produce in my fridge that was creeping up on expiration. I don’t have a name for this meal, but here is what it consisted of: whole grain couscous with red chard, marinated portobellos, a dollop of basil pesto, and slivered almonds. Yes, I know that sounds like a weird combination, but it was really good! It was also quick to prepare (minus the marinating) and filling. I don’t usually enjoy eating the same meal two nights in a row, but this meal was an exception (so was the previous meal pictured above…maybe I am becoming more tolerant of leftovers?!).

And now some dessert! It reached about 95 degrees in Portland on Saturday…too hot for me! I was outside for awhile and then retreated indoors to make a cooling treat: Banana-Berry Sorbet. I put a cup of frozen raspberries and two chopped frozen bananas into my food processor and blended them until smooth. I then added enough Strawberry-Banana VitaSoy to make a nice consistency. I transferred this mixture to a freezer-safe container and let it firm up for about an hour. All I can say is, this really cooled me off and made me happy! I liked that it wasn’t super sweet, but refreshing instead! Plus, it was incredibly simple to make.

Oh! I almost forgot! The buns! My boyfriend made his second batch of Celine’s awesome buns. These turned out beautifully. They were a might bit monstrous (meaning really BIG), but that is because Tim has some unexplainable relationship with yeast. He talks to it, and that helps create the craziest dough I have ever seen (in about 30 minutes or less!!! It’s true!). The buns are an integral component of a birthday meal I am making for my good friend. I am planning on taking pictures of the food tomorrow night, so there may be a future post with all the goodness. I’ll say goodnight with a picture of some fine buns:

Buns of Soul

What?! Buns of Soul? Yep. Today my boyfriend made these buns (thank you Celine…you rock!) for a major component of our dinner…Black-Eyed Pea Soul Burgers. Several years ago, we picked up a rejected copy of The Healthy Soul Food Cookbook from our local Goodwill. At the time, we were vegetarian, and there were plenty of suitable recipes in it, this one included. It quickly became a summertime favorite because it packs a ton of flavor and some spicy kick (and veggie-type burgers are fun in the summer). Bootsy Collins would be happy with one of these for sure! Anyway, the recipe is easily veganized, and pairs well with roasted potatoes, fruit, greens, whatever you want.

Black-Eyed Pea Soul Burgers (recipe adapted from The Healthy Soul Food Cookbook)

1 can black-eyed peas, cooked in their liquid until mashable, and drained
1/2 cup chopped cauliflower, cooked (I steam it until pretty tender)
1/2 cup chopped broccoli, cooked (same as cauliflower)
1/2 -1/3 cup chopped cremini mushrooms (any mushrooms really)
1-2 tablespoons flour
2-3 tablespoons vegetable broth
4 cloves garlic, minced (more or less depending on how you feel about garlic)
1 squirt of Braggs or low-sodium tamari sauce
3 teaspoons Soul Food Seasoning (recipe follows)

1. Preheat your oven to 400 degrees F.
2. In a big bowl (I like to use my stand mixer), mix all the ingredients together, mashing the peas against the sides of your bowl.
3. Form into 4″ patties. (These can be messy. If you find that your mixture is too wet, add some breadcrumbs or flour. If it is too dry, add some veggie broth or a bit of water.)
4. Lightly coat a baking sheet with cooking spray or line with parchment paper. Put the patties on the pan. Bake for a total of about 25 minutes or so, flipping the patties halfway through baking. The recipe says it makes 4, but I always end up with 6. These work well with any vegetable you choose. So versatile!

Soul Food Seasoning (adapted from The Healthy Soul Food Cookbook)

1 tablespoon cayenne pepper
3 1/2 tablespoons garlic powder
3 1/2 tablespoons onion powder
1 tablespoon dark chili powder
1/2 tablespoon paprika
1 1/2 teaspoons thyme
1 1/2 teaspoons freshly ground black pepper

Combine and store in a tightly sealed container. And if you shake this before taking off the lid, oh my, turn your head! This is potent! Alas…I am weak…

Tomorrow, I will post the promised Peanut Butter Cookie recipe, even though only a few people made guesses regarding the birds. It’s alright…