To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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These came out UNBELIEVABLY well! I was a lifetime Big Mac whore & no other fast food ever appealed to me. My Big Mac pizza was pretty successful but this burger puts that to shame.
Above, beneath my Big Bam pizza, is a real Bic Mac – followed by my copycat & then a side by side. Doesn’t the vegan one look BETTER? This really is the closest I think you can come to the real thing. Click the image below to watch the video.
DDD #101 – Vegan Big Mac with Beyond Burgers & Copycat Special sauce
3 sesame seed buns (or just two – if you are not interested in the center piece of bread)
4 slices vegan cheese
Iceberg lettuce – chopped
Onion – minced
Pickles – sliced
Copycat Special Sauce
1/4 cup vegan mayo
1 TBS vegan French dressing
1 TBS sweet relish
1 TBS minced onion
1 TBS yellow mustard
1/2 tsp white vinegar
1/2 tsp onion powder
1/2 tsp garlic powdet
1/2 tsp smoked paprika
DIRECTIONS
Whisk the sauce together. et aside.
If using Beyond Burgers – make each patty into two thinner patties.
Cook the burgers & top with cheese & melt.
Assemble the Big Mac: smear two bottom buns with sauce & top with onions, pickles & lettuce. Put a cheeseburger on each & stack them. Top with the bun.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Because I posted a 1 year retrospective on that anniversary in ep. 86. – here is something completely different! Click the image below to watch & please subscribe! And THANK YOU for watching my 100th episode!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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2 images above courtesy of Beyond Meat.
Click the image above to watch the video.
Vegan Beyond Sausage & Lentil stew
Serves 4 very well
INGREDIENTS
6-12 Beyond Sausages or your favorite vegan sausage
1 lb cooked lentils
1 medium onion – diced
1-8 garlic cloves (to taste) – minced
4 carrots – sliced
4 celery stalks – chopped
1 parsnip – chopped
1 sweet potato – cubed
1-2 jalapenos – diced
1 lemon
1 (14 oz) can fire-roasted diced tomatoes
1 cup salsa (optional)
4 cups stock
1 TBS mild harissa (optional)
1-2 TBS olive oil
2 tsp ground cumin
1 TBS sweet paprika
1 TBS cayenne (or less if you are intolerant of spicy foods)
S&P to taste
DIRECTIONS
Cook the lentils & set aside.
Heat the olive oil in a large stock pot & saute the onions & celery until soft.
Add the garlic & saute one minute. Add the can of tomatoes. Combine.
Add the salsa, harissa, cumin, paprika, cayenne & the juice of the lemon & combine.
Add the carrots, parsnip, sweet potato & jalapeno & 4 cups of stock.
Bring to a boil. Lower heat & simmer for about 10 minutes or until all the vegetables are tender. Stir in the cooked lentils & season to taste with S&P.
Cook the sausages & serve either sliced or whole. You can stir the sausage into the stew or serve it on the side to add as garnish to the stew.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image about to watch the gnocchi video.
OK – spicy marinara is really arrabbiata – I know. And I have posted many versions of simple pasta sauce before but I am just gonna go ahead and post another here. Pasta sauce is so easy – there is no excuse to buy bullshit jarred sauce at a far greater price. HERE is one you can make in the time it takes your pasta to cook. But – in a pinch – your favorite jarred sauce will do.
I used some wrinkly sad cherry tomatoes in my sauce. Every time I consider whether produce is still edible, I think of the Diary of Anne Frank. They lived on sub-par or rotting produce. For years. So, I am usually guilted into finding a way to use the questionable items.
Gnocchi are remarkably easy to make, too. Once the potatoes are baked – it can all come together pretty quickly & so incredibly delightfully. This recipe should feed 4 pretty easily but if you want to save a bunch for the future – simply put uncooked gnocchi on a cookie sheet lined with parchment paper. Put the sheet in the freezer & once the gnocchi are frozen, put them into sandwich bags in the freezer. When you want to eat them – boil them frozen or they will get gooey.
In the past, I have made these with eggs but this recipe is vegan & they came out SO LIGHT & PILLOWY! I will never use eggs in gnocchi again. I had to subsidize my Russet potato quotient with some random yellow potato. It didn’t hurt anything. But try to use Russet because of the starch & moisture factors.
Vegan Parsley Herbed Gnocchi with a Spicy Basil Marinara
INGREDIENTS
for the gnocchi
3 lbs Russet potatoes
1 TBS olive oil
1 cup chopped fresh parsley
1 1/2 cups (plus more) flour
S&P to taste
for the spicy basil marinara
1 6 oz can tomato paste
2 28 oz crushed tomatoes
30 grape or cherry tomatoes – quartered
1 TBS olive oil
6 garlic cloves – chopped
1/2 cup chopped basil
1-3 tsp crushed red pepper – optional
S&P to taste
DIRECTIONS
for the spicy basil marinara
Heat the olive oil over medium heat & saute the garlic for about 30 seconds. Add the tomato paste & fry another minute or so. Add the crushed tomatoes, chopped tomatoes & basil & about 1 cup of water. Add the crushed red pepper – if using.
Simmer covered on low for the hour it takes to bake the potatoes.
for the parsley herbed gnocchi
Heat the oven to 400 degrees. Bake the potatoes (directly on the rack) for an hour or until soft.
Halve the potatoes & let cool a bit & then peel them. If you have a ricer – rice the potatoes. Otherwise – mash’m up good with a potato masher.
Mash in the olive oil, parsley & some S&P. By hand, incorporate the flour 1/2 cup at a time until you get a dough that you can handle without it being too sticky. Depending on the sort of potatoes you used & their moisture – this might take more or less flour.
Roll out chunks of the dough into snakes less than an inch thick & cut into gnocchi.
You can leave them like that or roll them on a fork or a gnocchi board to get little grooves on them.
I like the little gnocchi board so that is what I used. They are super cheap – if you decide to buy one – like maybe $5.
Now – you can either freeze a bunch as I explained above or get to cooking them up. I let mine sit out an hour or so. It didn’t harm them.
Boil some salted water & when it is rolling – add the gnocchi. They are done when they float & stay at the top. Scoop out with a slotted spoon & serve with the marinara & more basil. Add some cheese or vegan cheese – if you desire. YUM!
Delightful-Delicious-Delovely 