Welcome Testers!

Hello! Thank you for being a recipe tester!

This is the first time I have ever done a revised edition of one of my books, so I am doing the testing a little different this time...

All the recipes are already complete! If you've ever tested for me before you know I was pretty sporadic in posting recipes to the testing site, lol.

Because some of the new recipes refer to previously published recipes, and some of the previously published recipes have been given some updates, I will post whether or not the recipe is brand new or just revised.

I'm pretty casual. If you see something you want to test, go for it!

How does the testing process work?
I post a recipe, and sometimes a photo. I am not a professional photographer, so bear with me and my crappy cell phone pics. (Don't worry, I'll leave it to a pro for the actual book photos.)
You make the recipe, and post your feedback in the comments section. Be honest. If it is a fail, tell me so. If you don't like it, tell me. Maybe it just wasn't your thing, or maybe the actual recipe didn't work. Let me know either way. Everyone has different tastes, and I understand that.
Feel free to blog about what your making, or post pictures to Instagram, or Pinterest, or Facebook, Snapchat, or whatever it is you kids are into these days. You can even tell folks it's a tester for my upcoming book...I just ask that you don't post any of the recipes. We need to keep those top secret until the book comes out.
I will review all of the feedback and make adjustments to the recipes as needed.
If you test at least 5 recipes, you will have your name in the book. If you test at least 10 recipes, you will get your name in the book and a free copy of the book when it comes out.

As a side note, I am a pretty busy gal. I work a more-than-full-time job at a family run 30 acre farm, so sometimes it takes me a few days to respond to queries. Please be patient. I really do appreciate you folks, I promise!


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You will notice the use of the terms sour cream, milk, yogurt, butter, cheese, and so on. I am sure you already know this, but when mentioned, I mean the nondairy, vegan versions of these ingredients.

One word you will find often in the directions is dough. I refer to the mass that forms when you mash all the burger-making ingredients into a patty-able consistency akin to dough. I know this term is usually reserved for baking recipes, but it seems to work efficiently here.

Tips for Kneading the “Dough”

• I use my hands. Yes, it’s messy, but I find that it gets the job done best. It also ensures that all of the ingredients are well incorporated. In addition, you can feel when the dough is the right consistency. It is easy to tell if you need to add more liquid or dry ingredients using this method.

Tips for Shaping your Patties

• Use a cookie cutter! Find a round cookie cutter about 4-inches (10-cm) in diameter to form your burgers.
• Press the dough into the cookie cutter to desired thickness and pop out for perfectly round patties.
• For tofu, use the cookie cutter to cut the rounds directly from a slab of tofu.

Tips for Freezing and Refrigerating

• By refrigerating the dough before forming your patties, you are allowing it to stiffen up, making it easier to form. This step is essential when working with gluten-based recipes, because it allows the wheat protein to “rest” and form the stringy texture that helps bind the burgers together.
• To freeze, place the patties in a single layer on a baking sheet. Place in the freezer. Once frozen, pluck ‘em off the baking sheet and place in a resealable plastic bag and store in the freezer until needed. Or, place a small sheet of waxed paper between each patty and stack. Place the stack in a resealable plastic bag and store in the freezer until needed.
• There is no need to defrost the patties before cooking. Just plop ’em in a frying pan with a little oil, or bake, grill, or whatever! In fact, it has been my experience, as well as that of a tester or two, that frozen patties cook up better than fresh! They also tend to hold together better.

Tips for Reconstituting Textured Vegetable Protein (TVP)

• When microwaving, use plastic wrap to tightly cover your bowl or container. Don’t ask me why, but this makes a world of difference, something about how it expands and contracts with the steam.
• If microwaving plastic wrap freaks you out, then you can bring liquid to a boil, pour it over the TVP granules, cover tightly, and let stand for 10 minutes.
• Use 1 cup (235 ml) of liquid per 1 cup (96 g) of TVP when reconstituting, unless otherwise noted.
• Use vegetable broth instead of water for more flavorful TVP.
• You can reconstitute a large batch of TVP all at once, and then store in an airtight container in the fridge. It should keep for up to a week.

Tips for Cooking

• Many veggie burgers are pretty much already cooked. When you bake, fry, or grill them, you are really just heating them up and giving them a little crust. Here are some of your options.

BAKING:

• If you have a Silpat, a silicone baking sheet, or parchment paper, use it! It works better than cooking spray, helps prevent burnt bottoms, and makes cleanup a snap.
• When baking, cover your baking sheet or pan with a foil tent (essentially, a steam tent) to help retain moisture.
• Most of the burgers can be baked at 350°F (180°C, or gas mark 4) for about 15 minutes per side.

FRYING:

• I almost exclusively use a cast-iron skillet. That way, I don’t have to use too much oil. I preheat the oil in the pan before I add my patties.
• I have found that when cooking unfrozen patties, it can take anywhere from 3 to 5 minutes per side over medium-high heat to get a good, golden crispy burger.
• I use many types of oil—canola, grapeseed, extra-virgin olive, peanut, sesame—depending on the genre of the burger. Nonstick cooking spray is a good, low-calorie, alternative to oil when frying up a burger. There are other burgers that benefit greatly from a “bake first, then fry” method.

AIR-FRYING:

• If you have an Air-Fryer, you can generally use 375°F (190°C) for anywhere from 12 to 18 minutes. Check out this handy Air-Fryer conversion calculator at www.airfryercalculator.com to help make your conversions easier!

GRILLING:

• Oil the grill, if possible. This will prevent sticking. Also rub a little oil on both sides of the burger before grilling; it will help you achieve those sought-after grill marks and help prevent sticking.
• I like to pick a really hot part of the grill, throw on an oiled frozen patty, let it sit for 3 to 5 minutes on each side, and that’s it.
• Certain burgers don’t hold up that well on the grill, so I use the “steam in foil” method. Loosely wrap the burger in foil and throw it on a not-too-hot portion of the grill and let it steam for 10 to 15 minutes, longer if frozen. You won’t get the grill marks, but your burger should remain in one piece. For a little added “juice” you can brush the patty with some olive oil or your favorite flavored oil before steaming on the grill.

INGREDIENTS
Some of the ingredients used in this book may be new to you. Here is a short list and brief description of a few key ingredients.

BEANS: Out of convenience (and admittedly, laziness!) I like to use canned beans, rinsing and draining them thoroughly to get rid of unnecessary extra sodium. If you cook your own, more power to you! Keep in mind that one 15-ounce (425 g) can of beans generally equals approximately 1 ⅔ cups (294 g) cooked beans, or ⅔ cup (120 g) dry beans.

FLOURS: For the sake of accuracy in measurements, I use a scoop to transfer flour into the measuring cup, so as not to over pack it. It can make a difference in how recipes turn out, so it’s a good thing to keep in mind. I choose the flour based on the flavor profile of the burger. In general, you can substitute most flours based on what you have on hand, but be sure to pay attention to the consistency of your dough.

JACKFRUIT: A tropical fruit that can grow as big as 120 pounds! The ripe fruit is sweet and tastes like a cross between a banana and a pineapple. In this book, I call for un-ripened “Young Green” jackfruit in cans. Make sure to pick up cans packed in water or brine, and not syrup. The fruit itself, when cooked, mimics shredded meats and has very little flavor on its own.

LIQUID SMOKE: This flavoring is stocked near the marinades in most markets. It’s actually made by condensing smoke into liquid form. A little goes a long way in giving a smoky flavor to many foods.

NONDAIRY MILKS: I most commonly use soymilk, almond milk, or coconut milk when cooking. They seem to have the best results. However, if you have a preference for another type of milk, I am sure it will work just fine. I do recommend using soymilk in recipes when a “buttermilk” texture is needed.

NUTRITIONAL YEAST: This is the magical, non-active kind of yeast most vegans adore. Its nutty, cheesy flavor makes it an indispensable ingredient in my pantry. Look for the vegetarian-support formula (this will be noted on the label), which is enriched with vitamin B12.

SALT AND PEPPER: I respect your habits when it comes to salt and pepper, so the measurements you will find in my recipes are meant as a guide. I usually add “to taste” so that you can follow your needs and preferences. I prefer using sea salt, because it retains a minuscule amount of minerals. And I like to use a small amount of black salt in recipes that replicate eggs, because it lends a delicate, sulfurous flavor to foods.

SEAWEED, SUCH AS HIJIKI, DULSE, AND NORI: Edible seaweeds add a fishy flavor to foods without using fish.

SOY SAUCE: This condiment can be replaced with tamari or Bragg Liquid Aminos. If you’re watchful of your sodium intake, purchase the reduced-sodium kind. The liquid aminos only contain a small amount of natural sodium and happen to be gluten-free.

SRIRACHA OR “ROOSTER SAUCE”: Made from chile peppers, garlic, vinegar, and salt ground together to form a smooth paste, this hot sauce is addictive. Check for ingredients, because some brands contain fish sauce.

SUGAR: I do not use refined white sugar. What I commonly refer to as “sugar” is almost always evaporated cane juice. Most refined white sugar is processed using charred animal bones. I prefer to keep the bones out of my sugar, so I stick with the more natural, cruelty-free versions.

TEMPEH: Tempeh is made from fermented soybeans pressed into a cake. Bitter to some, this whole-bean soy treat is a very versatile protein. Still afraid? Simmer tempeh in water or vegetable broth for about 20 minutes prior to using in recipes. It mellows the flavor.

TOFU: There are a few different types and textures out there. Soft silken tofu is best used for sauces an blended desserts, while it’s best to use super firm (if you can find it, it is a huge time saver, because it requires very little, if any, pressing) or extra firm, and press before using. To press tofu, simply lay drained tofu on a clean folded kitchen towel. Place another clean towel on top and then top with a heavy skillet or book to press excess moisture out of the tofu.

TVP (Textured Vegetable Protein): This high protein, low fat ingredient is made from defatted soybeans. The oil is extruded from the bean, leaving behind a malleable mass that can be formed into shapes and dehydrated. This makes it shelf stable and the perfect meat substitute to have on hand in your pantry. It is available in many forms, chunks, granules, strips... For the purposes of this book, I will always call for granules.

VITAL WHEAT GLUTEN FLOUR: Gluten is the natural protein portion removed from whole wheat. Vital wheat gluten flour can be found in most grocery stores or ordered online. It is important to know that vital wheat gluten flour is completely different from high gluten flour. The two are not interchangeable and will not perform similarly in recipes.

YUBA (aka Tofu Skin): Yuba is made from the film that forms on the surface of boiling soymilk. It can be purchased fresh or dried from most Asian markets. When layered it can create a very meat-like texture.

Pulled “Pork” Sliders (New!)

Pulled “Pork” Sliders (New!)
These tasty little plant-based pork sliders will fool the best of them. But why try to fool them?

3 (20 ounce, or 565 g) cans young green jackfruit in brine or water, drained, rinsed and patted dry
Oil, for frying
3 1/2 cups (825 ml) Quick & Simple BBQ Sauce (SEE BELOW), or your favorite BBQ Sauce
1 medium yellow onion, julienne cut
12 soft dinner rolls (If you can find vegan Hawaiian sweet rolls, use those!)
1 recipe Creamy BBQ Coleslaw (SEE BELOW), prepared

Heat enough oil to coat the bottom of your frying pan or skillet over medium high heat.
Add the Jackfruit chunks in a single layer and fry until almost completely blackened. This can take up to 10 minutes. Flip and repeat on the other side.
Remove from heat and allow to cool enough to handle.
Using the tines of a fork, shred the jackfruit until it resembles, well, shredded pork.
Mix the shredded jackfruit, barbecue sauce, and onion together and add to your slow cooker. Cook on medium for three hours. Alternatively, use a pot with a tight fitting lid and simmer, covered, on medium low heat for 90 minutes, returning every so often to stir.
Split the dinner rolls in half. Pile on equal parts coleslaw and jackfruit and serve.

YIELD: 12 SLIDERS

You are SO vegan!
For a No-Oil Added option, bake the jackfruit, uncovered, in a single layer, for 45 minutes at 375°F (190°C, or gas mark 5), flipping halfway through before shredding.


Quick & Simple BBQ Sauce (from the original)
It takes longer to drive to the store and buy a bottle than it does to simmer up your own sweet and sassy barbecue sauce!

Nut-Free

1 tablespoon (15 ml) olive oil
1 yellow onion, finely diced
16 ounces (454 g) tomato sauce
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (44 g) molasses
½ teaspoon freshly ground black pepper
2 tablespoons (40 g) grape jelly
2 tablespoons (30 ml) soy sauce
¼ teaspoon liquid smoke (optional)

Heat the oil in a skillet and sauté the onion until fragrant and translucent, 5 to 7 minutes.
Add the tomato sauce, onion powder, garlic powder, vinegar, molasses, pepper, jelly, and soy sauce and bring to a simmer. Simmer over low heat, uncovered, for about 10 minutes, stirring occasionally. Remove from the heat. Stir in the liquid smoke.
If you don’t like chunks of onion in your barbecue sauce, let cool and run through a blender or food processor until smooth.
Use as you would any barbecue sauce.

YIELD: 3 CUPS (705 ML)


Creamy BBQ Coleslaw (from the original)
This coleslaw adds a tangy, sassy twist to the classic coleslaw. This tastes great piled onto the Pulled Pork Sammy or on its own as a side dish.

1 cup (224 g) vegan mayonnaise, store-bought or homemade (page 191)
⅓ cup (80 ml) barbecue sauce, store-bought or homemade (page 183)
⅓ cup (116 g) agave nectar
2 tablespoons (30 ml) apple cider vinegar
Salt and pepper
1 medium head cabbage, cored and shredded

In a large bowl, combine the mayonnaise, barbecue sauce, agave, vinegar, and salt and pepper to taste. Add the cabbage and toss to coat.
Refrigerate until ready to serve.

YIELD: 12 SERVINGS

Pastrami Stack (New!)

Pastrami Stack (New!)
Oh, Pastrami! You are so salty and savory and fatty and just a tad sweet and taste magnificent with a big thick smear of deli mustard and provolone on toasty sourdough. My husband and I used to travel far and wide for a giant pastrami sandwich in our pregan days, and the both of us really had a hankering for nostalgia. We set out to recreate this old favorite at home using seitan and traditional pastrami spices. It had to juicy. It had to be tangy. It had to have that peppered crust. And...it had to have that signature pink marbling. After all, we eat with our eyes first, and this had to look as authentic as possible. We wanted it to be like those artisan carving board sandwiches you see on all the food shows. You know, the ones they serve up at all the hipster gastro pubs. Except ours, well, ours had to be vegan.

Nut-Free

FOR THE SEITAN DOUGH:
2 cups (288 g) vital wheat gluten flour
1 cup (125 g) all-purpose flour
1/4 cup (55 g) tightly packed brown sugar
2 tablespoons (20 g) minced garlic
1 tablespoon (6 g) freshly cracked black pepper
1 tablespoon (11 g) ground mustard seed
1 teaspoon sea salt
1 cup (235 ml) vegan beef-flavored vegetable broth
2 tablespoons (30 ml) mild flavored vegetable oil
Vegan red food coloring, optional

For the Dry Rub:
1/4 cup (55 g) tightly packed brown sugar
2 tablespoons (14 g) smoked paprika
2 tablespoons (12 g) ground black pepper
1 tablespoon (2 g) dried coriander

For the Simmering Broth:
2 cups (470 ml) vegan beef-flavored vegetable broth
2 tablespoons spicy brown mustard
1/4 cup tightly packed brown sugar
1/4 cup sea salt
1 tablespoon smoked paprika
1 tablespoon minced garlic
1 bay leaf

To make the seitan dough: In a mixing bowl, add vital wheat gluten, flour, brown sugar, garlic, pepper, mustard seed, and salt. Stir to combine.
Create a well in the center and slowly add in the broth and oil. Using your hands work the liquid into the flour mixture until a sticky wet dough is formed. Knead the dough for 5 solid minutes. You can do this right in the bowl.
If you want that marbled effect (tastes the same either way!) add in a few drops of red food color and knead some more to marble the dough. Add as much or as little as you like to get the desired effect.
Allow dough to rest for 15 minutes.
While resting pre-heat the oven to 350°F (180°C or gas mark 4). Have ready a rimmed baking sheet and a large piece of foil.
To make the spice rub, simply mix together all the ingredients in a small bowl.
Lay the piece of foil flat on the counter. Tranfer the dough to the center of the foil and form into a rectangle-ish slab about 6-inches wide, 8-inches long, and 3-inches thick. This does not need to be exact.
Coat the entire surface with the spice rub, flip over and coat the bottom with the rub.
Roll the slab up in the foil as tightly as possible. If you need a second piece of foil, use it. (You need to wrap it as tight as possible so the seitan does not expand while baking. You want it to remain trapped in the foil so it remains dense, not bready.)
Place on the baking sheet and bake, wrapped, for 45 minutes. After 45 minutes, carefully remove from the oven. Allow to cool for a few minutes before carefully unwrapping.
Place the partially baked slab in the center of the pan (you can line with parchment or anther piece of foil to help with clean-up, if you choose) and bake an additional 30 minutes uncovered. It should be blackened and hard to the touch when ready.
While baking, prepare the simmering broth. Add all broth ingredients to a pot and bring to a boil. Boil for 5 minutes to make sure all the salt and sugar has dissolved, then reduce the heat to a medium low simmer.
Remove blackened Pastrami slab from the oven and allow to cool to the touch. Using a sharp serrated knife, cut the pastrami into thin slices. As thin as you can! If you are lucky enough to have one of those deli-meat spinning slicers, now is an amazing time to bust it out!
Place the slices into the simmering broth. Serve the pastrami straight from the broth. If you are planning to serve it later, make sure to store the pastrami in the broth to keep it moist and juicy.

YIELD: 2 POUNDS (908 G) PASTRAMI

Sloppy Jonis (See what I did there?) (New!)

Sloppy Jonis (See what I did there?) (New!)
Weeknight meals made easy! Thanks to the use of the versatile TVP and everybody's favorite condiment...KETCHUP! You can replace the ketchup with barbecue sauce for a tangy twist. Either way, serve it up on a Soft White Bun.

Gluten-Free, Nut-Free

1 cup (96 g) TVP granules
1 cup (235 ml) veggie broth (No-Beef flavored vegetable broth works best here, but any will do)
1/4 cup (60 ml) vegetable oil
4 cloves garlic, minced
1/4 cup (40 g) finely diced onion
1/4 cup (40 g) finely diced green bell pepper
1 tablespoon (15 g) prepared yellow mustard
3/4 cup (204 g) ketchup
1 tablespoon (15 g) steak sauce
1 tablespoon (14 g) packed brown sugar
salt and pepper to taste

Reconstitute TVP by mixing together with veggie broth in a microwave safe dish, covering tightly with plastic wrap and micro waving on high for 5 to 6 minutes. Alternatively, you can bring the broth to a boil, pour over the TVP, mix, cover and let sit for 10 minutes.
In a frying pan, preheat oil over medium high heat.
Add onions and bell pepper. Sauté about 3 minutes. Add in garlic and continue to sauté for about 2 more minutes.
Reduce heat to low, add in reconstituted TVP, mustard, ketchup, steak sauce, and brown sugar.
Stir to coat, and heat through.
Add salt and pepper to taste.
Yield: 4 servings

You are SO vegan!
Replace the TVP with prepared green lentils for a more whole foods approach.

Smoky Potato Wedges (New!)

Smoky Potato Wedges (New!)
These smoky potato wedges are addicting! Smoked salt can be found in most traditional grocery stores, or online. If you’ve never had it, I highly suggest adding it to your repertoire.

Nut-Free, Gluten-Free, Soy-Free

FOR THE SWEET & SMOKY SEASONING:
2 tablespoons (16 g) potato starch
1 tablespoon (14 g) tightly packed brown sugar
1/2 teaspoon smoked salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper

FOR THE POTATO WEDGES:
4 large russet potatoes
2 tablespoons (30 ml) mild flavored vegetable oil
2 tablespoons (30 ml) apple cider vinegar
1 teaspoon liquid smoke

To make the seasoning, add all ingredients to a spice grinder and grind into a fine powder. Set aside.
Preheat oven to 425°F (220°C, or gas mark 7). Have ready a baking sheet lined with parchment.
To make to potato wedges, cut each potato into 8 to 12 wedges, depending on desired thickness. Rinse the potatoes under cool water and pat dry.
Add oil, vinegar and liquid smoke to a large bowl. Add wedges and toss to coat. Add seasoning to bowl and toss to evenly coat.
Arrange wedges in a single layer and bake for 45 to 50 minutes, flipping halfway through. Serve hot.

YIELD: 4 SERVINGS

Fried Yuca with Gringa Aji Dipping Sauce (New!)

Fried Yuca with Gringa Aji Dipping Sauce (New!)
Inspired by Peruvian cuisine, but adapted for easier to find peppers, this white-girl version of Aji Verde might just become one of your new favorite condiments. The fried yuca is very similar to potato fries, but a little bit sweeter, though not quite as sweet as sweet potato fries. Yuca root, otherwise known as cassava, is brown and rough on the outside, but crisp and white or yellowish on the inside. The thick woody skin is too thick to be peeled with a potato peeler, so you will need to peel it with a knife. If you have a deep fryer, this is a great way to use it. Otherwise, a deep pot filled with about 4 inches of vegetable oil should do just fine.

Gluten-Free, Soy-Free, Nut-Free, No-Sugar Added

FOR THE GRINGA AJI DIPPING SAUCE:
2 ounces (56 g) fresh baby spinach leaves
1 ounce (28 g) fresh parsley
6 fresh jalapeno peppers
1 1 /2 cups (355 ml) mild flavored vegetable oil oil
2 tablespoons (30 g) minced garlic (about 6 cloves)
1 tablespoon (15 ml) lemon juice
Salt and pepper to taste

FOR THE FRIED YUCA:
1 large yucca root
Oil for frying
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teasoon garlic powder
1/2 teaspoon onion powder

To make the dipping sauce, remove the stems from the jalapenos (and seeds if not using) and place on a lined baking sheet and roast at 350°F (180°C, or gas mark 4) for about 30 minutes.
Add all remaining sauce ingredients to a blender and puree until smooth. Refrigerate until ready to serve.
To make the fried yucca, peel and slice the yuca into fry size pieces. Rinse under cool water to remove excess starch and prevent discoloring. Steam fries for about 20 minutes prior to frying. This will soften and precook the fries.
While yuca is steaming, prepare the spice mixture by adding all spices to a small container with a tight fitting lid and shake to mix.
Preheat oil to 350°F (180°C). Have ready a plate or baking sheet lined with paper towels.
Carefully add steamed fries in small batches to the oil, being careful not to over crowd. Allow to cook for about 3 to 5 minutes, remove from oil and place on paper towel lined tray to absorb excess oil.
Sprinkle with seasoning mixture to taste. Serve hot.

YIELD: 4 SERVINGS OF YUCA AND 2 CUPS (470 ml) SAUCE

Garlic Rosemary Fries (New!)

Garlic Rosemary Fries (New!)
French fries are a natural go-to side for burgers! The trick to making crispy-on-the-outside-pillowy-soft-on-the-inside fries is the double fry. Most folks don’t realize fries have to be fried, not once, but twice! If you have a deep fryer, now is a perfect time to use it. If not, a heavy pot filled with 4 to 5 inches of oil, will do the trick just fine. Personally, I like to leave the skin on, but if you prefer them skinless, have at it!

Nut-Free, No-Sugar Added, Gluten-Free, Soy-Free

Oil, for frying (I personally like canola oil for french fries!)
4 large Russet Potatoes
2 tablespoons (20 g) minced garlic
2 tablespoons (11 g) fresh chopped rosemary
1/2 teaspoon salt

Cut potatoes into desired fry shape (wedges, steak fries, skinny, fat, etc…) and place in a bowl of cold water to prevent discoloring. Soak for at least 2 hours, or up to overnight in the refrigerator. Drain, rinse and pat completely dry.
Heat oil to 300°F (150°C). Have ready a large bowl lined with paper towels.
Add fries to the oil (make sure they have enough room to float around freely) and fry for 5 to 7 minutes. This will ensure the fries are cooked all the way through. The fries will be tender at this point, but not browned or crispy.
While fries are frying, in a small bowl mix together garlic, rosemary and salt.
Carefully remove fries from oil, using a slotted or strainer spoon, and transfer to towel lined bowl to absorb excess oil.
Turn up the heat to 400°F (204°C). Add fries into the oil and fry until golden and crispy, about 2 minutes. Note that the fries will continue to brown once removed from the oil, so take care not to overcook.
Carefully transfer to towel lined bowl. Toss quickly to drain off excess oil. Remove towels, but leave the fries in the bowl.
While still hot, sprinkle with seasoning mixture and toss to coat. Serve immediately.

YIELD: 4 SERVINGS

Dill Pickle Potato Smashers (New!)

Dill Pickle Potato Smashers (New!)
Have you heard? Dill Pickle flavored everything is all the rage these days. Everything from popsicles, to candy-canes! My fav? Dill pickle potato chips. These potato smashers are kinda inspired by them, but not fried and crispy…rather baked and creamy with that salty vinegar punch. Fun!

Nut-Free, No-Sugar Added, Gluten-Free

2 pounds (908 g) baby red potatoes, with skin on
1 tablespoon (18 g) course sea salt
2 tablespoons (28 g) nondairy butter
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) white vinegar
2 tablespoons (13 g) chopped fresh chives, optional
2 teaspoons dried dill, or 2 tablespoons (7 g) fresh chopped dill
Additional salt and pepper to taste

Preheat oven to 450°F (230°C, or gas mark 8). Line a baking sheet with parchment or a silicone baking mat.
Add potatoes and course salt to a medium pot. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 20 minutes.
Drain and return the potatoes to the pot. Add butter and gently toss to coat. Arrange the potatoes in a single layer on the baking sheet. Smash each potato into a disc about 1/2-inch (1.3 cm) thick using a potato masher or the bottom of a heavy bottomed drinking glass.
Bake for 20 minutes. Remove from oven and flip. Drizzle with olive oil and bake for an additional 20 minutes.
Remove from oven and immediately sprinkle with vinegar, chopped chives, dill, salt and pepper. Serve hot.

YIELD: 4 SERVINGS

Buffalo Cauli-Tots (New!)

Buffalo Cauli-Tots (New!)
Don’t worry, there’s still some potato in these tots…I just replaced half of the potatoes with riced cauliflower to give these little nuggets of crunchy goodness dome extra nutrition, you know, since we are going to be dousing them in buttery buffalo sauce.

Nut-Free, Gluten-Free

2 medium Russet potatoes
1 1/2 cups (150 g) riced cauliflower
1/4 cup (56 g) nondairy butter, divided
1/4 cup (60 ml) of your favorite hot sauce (true to tradition, I use Frank’s brand), divided

Bring a pot of lightly salted water to a boil. Peel and rinse the potatoes and boil for 15 to 20 minutes. At this point they should still be somewhat firm. Drain and rinse and cool enough to handle.
Shred the potatoes into a bowl using the coarse section of a hand grater.
Add potatoes, 2 tablespoons (28 g) of the melted butter, and 2 tablespoons (30 ml) of the hot sauce, and mix until well combined.
Preheat oven to 425°F (220°C). Have ready a baking sheet lined with parchment or a reusable silicone baking mat.
Using a very small ice-cream scoop (if you don’t have one, you can use a measuring spoon or melon baller) create balls of the mixture, about 2 teaspoons to 1 tablespoon (15 g) of mixture, and arrange in a single layer on the baking sheet. If you are a tot purist, you can hand form these into cylinder shapes.
Bake for 30 minutes, tossing halfway through, until browned and crispy.
While baking, mix together remaining butter with the remaining hot sauce.
Remove from oven and carefully transfer to a bowl. Add buffalo mixture to the bowl and toss to coat.
Serve hot.

YIELD: 4 SERVINGS

Baked Onion Rings (New!)

Baked Onion Rings (New!)
Onion rings come in second only to golden delicious French fries as the perfect side to a burger. And while deep-fried is always delicious, this baked version is darned tasty, too!

No-Oil Added, No-Sugar Added, Soy-Free

1 medium yellow onion, cut into 1/4-inch (6 mm) thick slices
1/3 cup (80 ml) aquafaba (liquid from a can of chickpeas)
1/4 cup (60 ml) unsweetened almond or other non-dairy milk
1/2 cup (40 g) panko-style bread crumbs
1 teaspoon dried parsley
1/2 cup (62 g) all-purpose flour
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon black pepper

Preheat oven to 450°F (230°C, or gas mark 8). Have ready a baking sheet lined with parchment or a reusable baking mat.

Separate onion slices into individual rings.
In a small bowl, whisk together aquafaba and milk. Set aside.
In a separate bowl, combine panko crumbs and dried parsley. Set aside.
Add flour, paprika, salt, and black pepper to a large re-sealable plastic bag or a container with a tight fitting lid. Add onion rings and shake until they are well coated with flour.
Place flour-coated onion rings into the aquafaba mixture, a few at a time, and toss lightly with tongs until coated.
Transfer to the panko crumbs and toss to coat. Arrange in a single layer on the baking sheet and bake 12 to 15 minutes, or until crumbs are a light golden brown.

YIELD: 2 TO 4 SERVINGS

Fried Dill Pickles (New!)

Fried Dill Pickles (New!)
Fried Pickles? Yes please! But you don’t have to limit yourself to pickles. All sorts of veggies taste great dipped in this batter and fried until golden and delicious. A deep fryer works well here, but if you don’t have one, a pot filled with 4 inches (10 cm) of oil will work just fine.

Soy-Free, Nut-Free, No-Sugar Added

1/2 cup (70 g) yellow cornmeal
1/2 cup (62 g) all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1 cup (235 ml) vegan beer
25 to 30 dill pickle chips, drained and patted dry
Oil for frying

Heat oil to 350°F (180°C). Have ready a plate lined with paper towels.
In a medium mixing bowl whisk together cornmeal, flour, salt, pepper, paprika, and beer until smooth. The batter should be like a thin pancake batter. If the batter is too thin, add a bit more flour. Too thick? Add a bit more beer.
Coat each pickle chip with a thick coating of batter and carefully drop into the hot oil. You can add quite a few to the pot at the same time, just make sure that they all have enough space to float around in the oil freely.
Fry for about 3 minutes, or until golden brown and crispy.
Using a slotted spoon, transfer to the paper towel lined plate to absorb excess oil.
Repeat until all pickles are used.

YIELD: 25 TO 30 PIECES

Green Bean Fries (New!)

Green Bean Fries (New!)
A few years back, my husband and I stumbled into a sports bar to watch a fight (not something we normally do, but it was a fortuitous adventure!) Turns out this non-descript place had quite a few vegan options and these fried green beans were one of my favorite treats of the night!

Soy-Free, Nut-Free, No-Sugar Added

Oil, for frying
1 1/4 cups (156 g) all-purpose flour
1 tablespoon (8 g) black sesame seeds
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (235 ml) club soda
1 tablespoon (15 ml) toasted sesame oil
1/2 pound (227 g) fresh green beans, ends trimmed

In a medium bowl, mix together the flour, sesame seeds, baking powder, and baking soda.
Add the club soda and sesame oil. Mix until just combined and still lumpy. Take care not to over mix.
Coat the green beans in the batter and fry, a few at a time, until the batter is golden and crispy, about 1 minute. Transfer to paper towel lined plate to absorb excess oil. Serve immediately.

YIELD: 2 TO 4 SERVINGS

Steak Burger (New!)

Steak Burger (New!)
This beefy burger is reminiscent of a steak house filet mignon. The glaze is silky, and savory, and luscious, and gives the final patties an extra bit of that something you can’t quite put your finger on, but you know you’ve tasted it before…umami. The glaze makes more than you will need for the burgers, so make sure to use it on other things, like stir fries, rice bowls, and to toss with your favorite veggie proteins.

Nut-free

For the Seitan Dough:
1 can (20 ounce, 565 g) young green jackfruit, in brine, rinsed, drained and patted dry
1 1/2 cups (216 g) vital wheat gluten
1/4 cup (31 g) all-purpose flour
1 tablespoon (8 g) dried minced onion
1 teaspoon garlic powder
1 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (235 ml) beef-flavored vegetable broth (store-bought, or homemade, page XX)
1/4 cup (60 ml) vegan Worcestershire sauce
2 tablespoons (30 ml) mild flavored vegetable oil

For the Simmering Broth:
6 cups (1.4 L) water
1/2 cup (120 ml) soy sauce
1/4 cup (60 ml) vegan Worcestershire sauce
2 tablespoons (20 g) minced garlic
2 tablespoons (16g) onion powder
1/2 teaspoon black pepper

For the Savory Steak Glaze:
2 cups reserved Simmering Broth
1/4 cup (55 g) tightly packed brown sugar
1/4 cup (60 ml) water
2 tablespoons (16 g) cornstarch

You will also need:
Cheesecloth

Preheat oven to 375°F (190°C, or gas mark 5) and line a baking sheet with parchment or a reusable baking mat. Arrange jackfruit chunks in a single layer and bake uncovered for 30 minutes.
While jackfruit is baking, mix together vital wheat gluten, all-purpose flour, onion, garlic powder, parsley, salt, and pepper to a medium sized mixing bowl.
In a separate bowl combine broth, Worcesterchire, and oil.
Remove jackfruit from oven, and allow to cool enough to handle. Shred the jackfruit until it resembles shredded chicken (you can use your fingertips to do this) and add to the dry mixture. Toss to coat.
Add wet mixture to dry and, using your hands, mix until fully combined. Right in the bowl, knead the mixture for 15 full minutes, ripping it apart into small chunks and smashing it back together as you go. (You can also use a stand mixer with a dough hook, or a food processor with a dough blade for this.) Bits and pieces of the jackfruit will fall out of the dough, that’s okay, just smash it back in. The Simmering process will lock it into place.
Form into a ball, cover lightly, and allow to rest for twenty minutes. While resting, prepare the Simmering Broth. Add all ingredients to a medium pot, with a lid, and stir to combine.
Lay a sheet of cheesecloth, about 12 inches (30-cm) square, on a flat surface. Place rested dough ball in the center of the cheesecloth. Roll tightly into a log shape, about 4 inches (10 cm) in diameter, and 4 inches (10-cm) long, and tie the ends closed. Place in simmering broth.
Cover and bring to a simmer. Simmer for 2 hours, returning occasionally to rotate and prevent it from sticking to the bottom of the pot, especially if it is not fully submerged in broth.)
Remove from broth (do not discard broth!) and allow to cool completely. You can even place in the refrigerator in an airtight container, for up to a week, before using.
To make the Savory Steak Glaze, bring two cups reserved Simmering Broth to a boil, reduce to a simmer. Add in brown sugar and stir to dissolve. Mix together water and cornstarch to make a slurry. Slowly whisk in the slurry and continue to whisk until glaze thickens. Remove from heat.
Once seitan has cooled, unwrap the cheesecloth. Using a sharp serrated knife, slice the log into burger patties to desired thickness. (I usually do 3/4 inch (2 cm) thick slices to really make them like a steak. Depending on how you are going to serve them, you may want a thinner cut.)
Preheat a frying pan or skillet with a smidge of oil over medium heat. Add patties to the pan and fry until browned, three to four minutes. Spoon glaze over the patties as they cook. Flip and repeat on the other side.
Serve as desired.

YIELD: 4 TO 6 BURGERS

Whiskey Burger (New!)

Whiskey Burger (New!)
This one is inspired by all of the bar and pub food that has been so popular of late. The problem is, while most of it looks delicious, it is almost always riddled with hipster sounding (non-vegan) ingredients like “rendered pork fat.” Yuck! This is a great burger to serve to friends over for a casual dinner or game night. It’s high on flavor and richness and low on unnecessary body parts.

Nut-Free

FOR THE WHISKEY GLAZE:
3/4 cup (180 ml) orange juice
1/2 cup (120 ml) water
1/2 cup (120 ml) whiskey
1/4 cup (60 ml) soy sauce or Tamari
1/2 cup (110 g) brown sugar
2 tablespoons (20 g) minced garlic
1 tablespoon (15 g) Dijon mustard
1 teaspoon powdered ginger
1/2 teaspoon red chili flakes
1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) water to make a slurry

FOR THE BURGERS:
Oil, for frying
1 recipe All-American Burgers, prepared up until cooking instructions (SEE BELOW)
8 slices cracked wheat sourdough bread 
1/2 cup (120 ml) vegan mayo, store-bought or homemade
1/2 cup (120 ml) Aioli Dipping Sauce (SEE BELOW)
1/2 cup (28 g) Crispy Fried Onions (SEE BELOW)

To make the Whiskey Glaze, bring orange juice, water, whiskey, and soy sauce to a boil.
Reduce to a simmer, add in brown sugar and stir to dissolve.
Stir in garlic, mustard, ginger, and chili flakes. Continue to simmer for 10 more minutes. Slowly whisk in the slurry and continue to whisk until glaze thickens. Remove from heat.
To make the burgers, preheat a frying pan or skillet with a smidge of oil over medium heat. Add patties to the pan and fry until browned, three to four minutes.
Spoon glaze over the patties as they cook.
Flip and repeat on the other side.
While burgers are cooking prepare the bread by spreading each side of each piece with mayo. In a separate pan, fry the bread over medium high heat until golden and toasty, the way a grilled cheese looks!
Remove bread from pan and spread with Aioli.
Add a glazed burger to one piece of bread, top with Crispy Fried Onions and drizzle with additional glaze. Top with another piece of toasted sourdough.
Repeat with remaining burgers.

YIELD: 4 BURGERS AND 2 CUPS (470 ML) GLAZE



All-American Burger (Revised!)
Here’s a plain old burger that stands up to the grill with the best of its meaty cousins. Garnish as you would any burger. I just eat mine plain with a smidge of vegan mayo on the bun. Add a slice of vegan cheese for an All-American Cheeseburger.

Nut-Free, No-Sugar Added

2 tablespoons (30 ml) olive oil, plus more for frying (optional)
8 ounces (227 g) mushrooms, sliced or chopped
3 cloves garlic, minced ¾ cup (180 ml) vegetable broth
1 cup (96 g) TVP granules
¼ cup (30 g) nutritional yeast
½ cup (72 g) vital wheat gluten flour
1 tablespoon (8 g) ground mustard
1 tablespoon (8 g) onion powder
¼ teaspoon liquid smoke (optional)
Salt and pepper

In a heavy-bottom skillet, heat the oil and sauté the mushrooms and garlic for 5 to 7 minutes, or until fragrant and translucent.
Add the vegetable broth and bring to a simmer.
Add the TVP granules, mix well, cover, and remove from the heat. Let sit for 10 minutes.
When cool enough to handle, add the nutritional yeast, flour, ground mustard, onion powder, liquid smoke, and salt and pepper to taste and mix well using your hands. Place in the fridge to cool for about 20 minutes. This will help the dough stiffen up a bit.
Form into 4 patties and cook as desired. I love to grill these on the barbecue. I use no foil and it stands up just fine. I cook them on a pretty hot spot on the grill for about 4 to 5 minutes on each side. I do rub a little extra oil on the patty before grilling to help prevent sticking.
They can also be fried in a skillet with a little oil for the same amount of time, or Air-Fried at 375°F (190°C) for 13 to 15 minutes.

YIELD: 4 BURGERS



Aioli Dipping Sauce (from the original)
This basic aioli can be your inspiration to never again be tempted to use plain old mayo—unless, of course, you love plain old mayo (like I do!).

⅔ cup (150 g) vegan mayonnaise, store-bought or homemade
⅓ cup (80 g) nondairy sour cream, store-bought or homemade
2 tablespoons (30 ml) extra-virgin olive oil
1½ tablespoons (23 ml) fresh lemon juice
3 tablespoons (9 g) chopped fresh basil
2 tablespoons (12 g) chopped fresh chives
1 tablespoon (15 g) minced garlic
1 tablespoon (8 g) lemon zest
½ teaspoon sea salt
½ teaspoon freshly cracked pepper

In small bowl, stir together the mayonnaise, sour cream, olive oil, and lemon juice. Stir in the basil, chives, garlic, lemon zest, salt, and pepper. Cover and refrigerate for at least 30 minutes, or until ready to use.

YIELD: 1½ CUPS (338 G)



Crispy Fried Onions (New!)
These crunchy little buggers work great as a topping for burgers when you want to add a little je ne sais quois to an otherwise standard meal. Note: Slice those onions as thinly as possible for the crispiest of crispy onions! If you have a deep fryer, this is a good time to use it. If not a pot filled with about 2 to 3 inches of oil will work just fine. Depending on the milk you choose, this recipe can be made soy-free or nut-free.

No-Sugar Added

1 tablespoon (15 ml) lemon juice
1 cup (235 ml) unsweetened nondairy milk
1 large yellow onion, sliced very thin
2/3 cup (84 g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper oil, for frying

Combine lemon juice and soymilk in a bowl. Set aside for 2 to 3 minutes. It will curdle and become like buttermilk.
Add thinly sliced onions to the buttermilk mixture and let soak for five minutes.
Heat oil to 375°F (190°C). Have ready a plate lined with paper towels.
Mix together flour, salt and pepper in a medium bowl. Add in sliced onions and toss to coat. Carefully add coated onions to the oil, making sure they can float around freely. You may need to do this in several batches.
Fry for about 5 minutes, or until golden and crispy all the way through.
Carefully transfer to towel lined plate to absorb excess oil. Cool completely before storing in an airtight container.

YIELD: VARIES DEPENDING ON THE SIZE OF YOUR ONION

Fried Egg Tofu Burger (New!)

Fried Egg Tofu Burger

This perfectly round bright yellow breakfast patty not only tastes like eggs, but packs a mean protein punch at the same time. Serve on a toasted English muffin, bagel or bun with a slice of your favorite vegan cheese for an “Egg McMuffin” type of breakfast sandwich. Make sure to use a gluten-free bagel or bun when serving to keep it truly gluten free. Take it next level by adding a Breakfast Sausage Patty (page XX) for double the fun.

Gluten-Free, No Added Oil, No Added Sugar, Nut-Free

1 pound (454 g) super or extra firm tofu, drained and pressed

1/2 cup (120 ml) water

2 tablespoons (15 g) nutritional yeast

1 teaspoon Dijon mustard

1/2 teaspoon turmeric

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Kala Namak (black salt) to taste

Carefully cut the block of tofu into slabs about 1/4-inch (6-mm) thick. Using a 4-inch (10-cm) cookie cutter, cut four rounds from the slabs. Set aside.

            Add remaining ingredients, except Kala Namak, to a re-sealable bag, or shallow dish with a lid, and mix well. Add tofu rounds to the mixture and marinate for at least 30 minutes, or up to overnight.

            This patty can be cooked in several ways, my favorite being in the waffle iron! Add to the center of the waffle iron and close. Cook for five minutes, or until crisp and golden on the outside. This patty can also be baked at 350°F (176°C) for 10 minutes per side, Air-Fried for 12 minutes at 375°F (190°C), or pan fried in a smidge of oil, over medium high heat for about three minutes per side.

            Once cooked, remove from heat and sprinkle with a pinch of Kala Namak for that extra egg-y flavor.

           

YIELD: 4 BURGERS

You are SO vegan!

Instead of a bun, opt to serve on a bed of wilted arugula with slices of juicy heirloom tomato.

Top Left: Grilled, Top Right: Pan-Fried, Bottom Left: Air-Fried, Bottom Right: Waffled