My Last Gardein Black Bean Burger

It is with a heavy heart and bittersweet emotions that I am writing this post tonight. If you know me, you know how much I love Gardein. I love everything single thing they make, except the fishless things. I’ve always hated the smell and taste of fish. If you like fish, I highly recommend this line.

I’m sure everyone has heard the news about Gardein and how they can’t keep up with demand. They are or have left Canada and Canadians will only see 4 of their product in stores. Well, that’s if you’re lucky. It seems that most of the stores in my city will not carry their product anymore. It seems like if they still have stock they will sell it until it’s all sold out. They are not selling it to get rid of it, no- the going rate is 4.99 still. I haven’t seen this product on sale since the sad announcement.

I was going through my freezer today, a lazy ass attempt to see what I had while advoiding the whole, I don’t feel like cooking tonight. I was stoked when I noticed I had one black bean patty in there. Then I got sad. Hey- don’t judge me. If I told you that your favourite food was no longer available you would morn too. This is pretty much up there with saying good bye to a best friend. A friend that would never let you down. A friend that always has your back. Don’t get me wrong, I’m not an emotional eater thankfully, but damn it I hate when I can’t buy what I want to have.

I peeled my potatoes and used my crinkle cutter so I could have homemade crinkle fries- tossed with lemon pepper, salt, and garlic powder. I also made some onion rings and dipped them in daiya ranch. My Gardein Black Bean burger was dressed with mustard, onion, lettuce and relish in-between a Silver Hills bun.  I sat on my couch while watching The Mindy Project on PVR. It was perfect. A perfect moment that didn’t last long enough.

I hope that the black bean burgers made the cut and will be staying in Canada. I hope retailers know how much we love Gardein here and it would truly be in there best interest to keep supplying us….. but if the black bean burger is not longer available here… then I think I did good by that last black bean burger.

Well looking in my freezer I found a Gardein pocket. I have no idea what kind as it’s not in a box, so that will be a nice surprise. It’s either the pizza pockets or the Italian sausage one- both no longer offered here in Canada.

Enjoy my slideshow. I will look back on this day and remember the fun times I had.

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Which Gardein product do you love most?

Julie’s Chili

I’m the only one in my household that likes beans. Ok I get it, when I was a kid you would never get me to eat them either. I’m a huge lover of leftovers but sometimes I want something new. Which got me to thinking that other people are likely the same as me. Some may know how to make leftovers taste fresh, some can’t be bothered. I’m going to take one dish and show you how to turn it into something fresh and fun. It takes little effort for big taste!

First we’re going to start with a great recipe which is Julie’s quick and hearty chili- when you do, it will only end up being the most epic week ever for meals! Of course you can double this recipe if you have other bean eating people in your household.

Before I give you her recipe, I want to tell you what all you can make with it. Of course a big bowl of chili and bread are the go to combo. Take those leftovers and make a burrito, Shepard’s pie, quesadilla, stuffed chili baked potato. As I was making more last night, I was thinking about making chili cheese fries, pizza pot pie- or a chili pizza pocket, nacho’s, chili in a bread bowl (think soup in a bread bowl but only with chili), loaded chili zucchini boats, instead of sloppy joe mixture- use the chili instead, chili cheese dogs, chili on a bed of rice, cooked potato cubes and chili in a burrito or just mix in the potatoes with the chili,  the options are endless.

This chili is inexpensive to make- an onion, some garlic, 2 cans of beans, some bell pepper and spices. But by adding potatoes and rice into the mix, which are inexpensive as well, you can really stretch out this recipe.  I really love this recipe because it’s versatile, great for when the budget is tight, but it doesn’t taste like a frugal recipe. The flavor is rich, smoky, you can make it spicier if you want to. If you are looking for the perfect recipe that is both easy on the wallet and a crowd pleaser- I highly recommend this recipe. Don’t take my word for it…. the recipe is right below, make it for yourself- takes only 15 mins to cook…. What are you waiting for?

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*Quick And Hearty Chili

Makes 4 Servings

1 tablespoon olive oil
1/2 onion, chopped
3 cloves garlic, minced or pressed
1/2 bell pepper, any color, finely chopped
1 1/2 cups water
2 cans kidney beans, rinsed and drained
1 15 ounce can diced tomatoes, pureed or tomato puree
1 tablespoon gluten free tamari or soy sauce
1 tablespoon plus 1/2 teaspoon regular chili powder
1 tablespoon dark cocoa powder
1 1/4 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon smoked paprika
1/2 cup TSP or TVP (textured soy or vegetable protein)
For the directions, please head over to Julie’s blog.

Julie has many great recipes on her blog! Be warned you will lose track of time, which isn’t a bad thing 😀

Recipe adapted from Vegan Diner, by Julie Hasson, 2011, Running Press
*The above is reprinted from Julie’s Kitchenette with permission.

vdThe cover of Vegan Diner is from Amazon.

How do you like your left over chili? Let me know.

Cinnamon Bun Apple Pie

Cinnamon Bun Apple Pie


This beauty was a part of vegan snack down, such a delicious challenge. The dough is adapted from Isa’s Vegan Brunch. If you are making this; allow about 2 hours from start to finish because this will take about an hour and half to rise plus about a 20 min bake time. But trust me you will LOVE them. Of course if you don’t want to put apples in it, just make regular cinnamon buns.

For the dough you will need:

2 ¼ teaspoons dry active yeast

1/3 plus 1 teaspoon sugar

½ cup lukewarm water

¾ room temperature milk, I use Almond Milk

1/3 cup neutral oil like canola

¾ teaspoon sea salt

1 ½ teaspoon cinnamon

3 ½ cups of flour

For the filling:

¼ cup EACH brown and regular sugar

1 ½ tablespoons cinnamon

2 tablespoons flour

2 granny smith apples diced, add 1 1/2 tablespoons sugar, and 1 1/2 teaspoons of cinnamon to it and a squeeze, say teaspoon to a teaspoon and a half of lemon juice.

You will also need some butter, if it’s hard make sure it’s room temperature,  you’ll need about a ¼ cup, I don’t know, I don’t measure that part.

The method:

Take the yeast, water and 1 teaspoon of sugar and whisk it in the stand mixer bowl. (If you don’t have a stand mixer, then whisk in a large bowl). Let sit for about 5 mins.

Add the rest of the ingredients into the bowl BUT start out with 2 cups of flour and slowly adding the rest. Mix on #2 for about 5 mins. Or need it for about 10 mines. If the dough is sticky, then add a little more flour. You don’t want it to be sticky.

Oil a large bowl, roll the dough around in it, and cover with a clean towel. Let rise for about an hour or until double in size. Now go wash your dishes, have a shower, enjoy a glass of wine, take your dog for a walk.

After it has doubled in size, punch the dough down, cover it back up and start making the filling.

Mix the sugars, flour and cinnamon together.  Roll out the dough, spread the butter, just cover every inch of it, it does not need to be perfect, I like little lumps here and there,  sprinkle with sugar mixture, apple the apple mixture at the bottom of the dough. Roll the dough as tight as you can. Then slice into pieces. I split the dough into 2; it’s easier to work with when you don’t have a lot of counter space. Also with the other half I just made regular buns.

Pre-heat oven to 375. You’ll need two round pie pans, spray with oil- or use parchment paper (I love easy clean up). Fit the buns into pie pans, loosely they need room to rise again. Cover with a clean towel, clean up your mess. After about ½ hr these babies are ready to be baked. Bake for 18-20 mins.

Let them cool off in pan for about 5 mins, then transfer to a cooling rack. Well the buns are cooling; it’s time to make the icing.

Icing:

1 cup powdered sugar

2 tablespoons milk I use Almond

¼ teaspoon of vanilla powder or a teaspoon of vanilla extract

Mix together and drizzle over warm buns. Enjoy!!!

NOTE** to make this a pie, divide this dough in half, roll out one half, fit into pie plate, sprinkle with sugar mixture, add the apple and spread them around, roll out the other half of dough and put on it, and bake it, it may need about 5 more minutes added to baking time, just watch it. Also, I think a kick ass caramel sauce would be spot on with this dish!!

 

 

 

 

Chili Garlic Soy Curls

This recipe was inspired by Glue & Glitter’s Sweet-and-spicy Agave Sriracha Tofu Bites.

A couple handfuls of soy curls

2 teaspoons of sesame oil

1 teaspoon of EACH- garlic powder, onion powder

1 tablespoons of tamari

1 1/2 tablespoons of chili garlic sauce

1. Hydrate your soy curls in hot water for 10 mins.

2. Squeeze out as much water as possible.

3. Mix everything together EXCEPT the curls.

4. Toss in the soy curls, and make sure you coat all the pieces.

5. Put in airtight container overnight.

6. Haha who am I fooling, I can’t wait that long.

7. Turn your oven on the low heat, and cook the soy curls for a few hours, stirring them every once in a while.

8. Enjoy with some ranch dip. Check out my recipe for garlic ranch dip.

Garlic Ranch Dip

4-5 tablespoons of vegenaise, 1 teaspoon garlic powder, 1/2 teaspoon onion powder,  scant 1 teaspoon of each parsley and dill. Mix together and chill for at least 1/2 hr, it’s ideal to chill it for as long as you can hold out the next day is really good. (if it’s too strong for you, add more mayo. I’m a huge garlic and onion fan, and can’t believe not everyone is on board with that).

 

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Let me know what you think 🙂

Agave Sriracha Tofu

I came across Becky’s Agave Sriracha Tofu Bites with Ranch Dipping Sauce on facebook a few weeks ago and knew I needed to make them. The timing couldn’t have been more perfect as I needed to use up some tofu before it went bad and for the first time ever, I didn’t feel like making my scramble. Look at this. I made home fries to go with it. I used Follow Your Heart Ranch for dipping. My thoughts on the dip later. Right now I want to focus on this *must make* recipe. Becky’s method uses the oven, but I’m all into seeing what I can make in the Sheldon (my air fryer). I cooked mine for 20 mins on 180, shaking once. Next time, I will check after 15 mins- but these turned out really good. AND the sauce? BOOM!!

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I would’ve thrown out the marinade if it wasn’t for Becky mentioning- save it, it’ll be fine in the fridge. I hydrated some soy curls, as that’s another one of my obsessions. I left the curls soaking up that sweet, spicy delicious sauce in the fridge over nite. The next day I added some red chili flakes, and for the first time in weeks I used my oven. I used a low setting and cooked it for a few hours. Flipping the curls every once in awhile. They were good!

soy-curls

Because my phone went crazy on me and was disabled I lost some (a lot of) pictures so I don’t have a photo of this cooked. Looking at this saucy mixture is making me hungry!! I need to make some more STAT!!!

Be sure to check out Becky’s recipe over on Glue & Glitter. I promise you it will not disappoint you at all. In fact, being inspired by this recipe- I played around with this recipe with garlic chili sauce. That was pretty epic as well! I’ll be posting the recipe for that shortly.

Thanks for reading 🙂