All American Burger
We are going to be serving an "All American Burger" at Cafe Indigo after Memorial Day, so I figured I should actually write down my recipe for consistency. These turned out great, topped with a "special sauce", spinach , pickles onions on a sesame seed bun. hehe.. I have 15 in my fridge for the week. I also made coleslaw two ways, with asian flavors and the traditional way. (vegan of course)
I absolutely LOVE this stuff. The tofu is so tangy and delicious with a nice, chewy bite. I used the same marinade with some Lightlife Flax Tempeh (ok, so they sent me my Lightlife package a while ago, but the tempeh keeps for a long time! How cool is that?) and it turned out fabulous. The Seitan Cutlet was simmered, then baked with my 10 Spice BBQ sauce. It is a true East meets West type of sauce. mmmm mmmm good. I have 1 quart in the fridge and 1 quart in the freezer. I made 18 cutlets today and BBQ'd 4 of them, froze 9 of them and the other 5 are marinating in a homemade garlic infused teriyaki sauce. I will definitely grill them later in the week for sandiwches and for use in a stir fry.
Here is the traditional slaw. It contained red pepper, green pepper, green and red cabbage, red onion and carrots. The dressing was a mixture of tofu mayo and other good things. The pasta salad with a bit of a disappointment. I used Qunioa pasta. I'm not a fan. It is OK with heavy sauces like pesto or other really strong flavors, but this was just lightly dressed in a tofu based ceasar dressing. I also added red onions, lemon baked tofu, olives, green and red peppers and kidney beans. I will definitely eat it, but am glad I only used 8 oz of pasta.
I turned two of these into 4 wraps which are in the fridge. Not pictured, but in the fridge is a seitan philly cheezsteak mixture. Peppers, mushrooms and onions sauted in a tiny bit of evoo with spices, braggs, shredded seitan and pickled jalapenos.. SOOO GOOD. I will take a picture when I made the sandwiches. I am going broil them on a sub roll with cheez later in the week and probably make some wraps out of the leftovers.
Not the prettiest soup, but good comforting. You can't go wrong with lentil, roasted garlic, homemade marinara and kale.
Ok, all you cheezcake loving vegans... we are proudly serving a DELICIOUS cheezcake at Cafe Indigo made by our own vegan baker, Kate! I have been tempted all week with the deliciousness that is Kate's cheezcake (we sell by the slice and whole.. and ship them as well!).. but have only allowed myself to indulge in one piece. I decided to make my own silk pie, almost sugar free so I could satisfy my cravings. Delicious and almost good for you. I also have a not so good for you reciep for this pie that I used in my cooking classes and people loved it. I was pretty impressed with my healthy version as well.
Happy Mother's Day to all of you out there!