Veganmofo: Selection of Quick meal tips: Frozen Burgers

Being a student sometimes bringing cooking to a back burner, I won’t get into a post about the various levels of terrible junk I consume in the guise of ‘diner’ most evenings (maybe another post). But I found a selection of easy, under 30 minutes to whip up meals which I’ve enjoyed over the past few weeks.

The key to quick and easy meals is timing, multitasking and sometimes convenience food. Ok, so you going to grab that frost bitten veggie burger and pull a sesame seed bun out of the freezer, again. No big deal, take a few extra steps and it can really make the difference.

Tips for burgers from the freezer:

  • Marinade or sauce it. Glaze your frozen patty in a thick, maybe sweet BBQ sauce, or Plum Sauce. Raid your condiment shelf for inspiration.
  • Take the time to pre-heat the cast iron or use a grill. Sure, it’s a frozen burger but it’ll taste better grilled or seared properly.
  • Toppings. Avoid the urge to squirt ketchup and call it a day. Mix it up with salsa, veggies, fruit (grilled pineapple!), chutney or some fancier pickles/sauces from the local market. Even adding lettuces/tomato gives you something fresh and a nice contrast to the chewy burger texture.
  • Onions/Mushrooms. They fry up in minutes and can take the bruger experience to the next level.
  • TOAST YOUR BUNS. If you spend time on nothing else, crisp the inside of that bun.

The little Darling featured  below may appear simple with its no-name ketchup and mustard, but the secret lies in that big meaty chunk of purple heaven. A wide slice of onion, which I baked in the oven (directly on the rack) and then broiled just before the burger finished. Amazing.


Happy Mofo’ing!

Veganmofo: Food related songs on the internet

Veganism tweeted this an hour ago, and I’m perhaps a bit in love with it despite it’s corny-tune.

Veganmofo: Life Hacking tips/tricks 1

Maybe I am late to the game, but have all of you seen this?

I’m looking at you Isa Chandra, QuoirQueer, The ppk in general and basically all garlic lovers.

This video may just change your life.

How to Peel a Head of Garlic in Less Than 10 Seconds from SAVEUR.com on Vimeo.

Via the VeganMofo Twitter Account: Has a Non-Vegan Ever Cooked For you


This isn’t the most inspiring of posts, but the tweet caught my interest and maybe it’s love but I’ve been pretty touched by some minor efforts on behalf of my family and friends for their short-green-haired-vegan.

The most recent meal cooked for me by a non-vegan was from my lover A. It wasn’t fancy, heck it wasn’t healthy or balanced, but it was really sweet (for me anyway). Coming from a 20′something guy who doesn’t cook and eats Kraft dinner out of the pot for himself the effort was nice.

Ok, no more lies, the big seller is I just really, really love potatoes. He wound up baking us both up some potatoes which we ate with a variety of pickles he has stashed about his apartment. At the time I was staying with him and his roommate because I was homeless, going through a super rough time, not eating much (because I was a) couch surfing and b) low on $). So having a full stomach and eating with someone (who did all the cooking) was a nice change.

If I recall correctly, it was baked potatoes, bread and butter pickled vegetables, dill pickles and some pickled beets possibly with minute maid mix-from frozen juice. It wasn’t glamorous, but sometimes being taken care of by someone (despite their abilities/usual tendencies) was really nice. There is no better way to care for someone or take care of them then to feed them. That’s my mind set anyway.

VeganMofo: Another short quirp, the magic of sprouts


Brussels Sprouts get a lot of flak, I find shredding them and frying them to crisp makes these tasty morsels come alive.

Great simple way to eat your greens

1 stock of Brussel sprouts, shredded
1 tbs olive oil
2 cloves garlic
handful of sesame seeds
1 tsp salt
fresh ground pepper
cast iron pan preheated.

Saute garlic, then add sprouts in batches. Season, cook until starting to crisp.

Simple Cheap Eats

Some leftover stew from Fatty Fatty Boom Boom! zine and leftover baked potato fried with some spices.

Vegan Mofo V !!

That’s right kids, Vegan Mofo is back again! So gear up for the 2011 version of vegan internet food madness!http://www.blogger.com/img/blank.gif

I’ll be back again this year and am hoping this blog-a-thon month (coming to an internet near you this October) will give me the boost I need to keep eating/cooking and writing about it regularly.

So stayed tuned for my soon to be announced theme and check out the veganmofo site to get the lay down on how to join or to grab the much coveted RSS Feed when it is realease.

Vegan Mofo 2011

Lasy cheap eats on the go

sanmich by B_A_Dxxx88
sanmich, a photo by B_A_Dxxx88 on Flickr.

Sorry for the lack of posting life has been crazy hectic and with working 7 days a week I feel like I rarely make anything post worthy.

Here is a terrible cell phone photo of my breakfast/lunch today, but it was such a good quick cheap last minute grab I had to share.

Running late and having not gotten groceries in a while, I was pretty hard up for food and have been taking instant costco oatmeal to work for breakfast and eating out for lunch.

BUT! This morning I stopped into pete’s frootique to look around and decided to splurg on some 9.99/lbs guacamole. Finding pita chips at 3-4$ a bag, I decided to try to find corn chips when I happened by the bread section and found focaccia for 3.15 for a bag of 8 rolls from a local organic bakery.

So basically, these babies consist of toasted Focaccia, Guacamole, sliced organic tomatoes, dab of regular mustard and salt/pepper. So good, I’m eating one now for breakfast and toasted/wrapped another in the lunch room to take with me during my break along with the 2 costco kwiwis I am still trying to finish.

Here’s the final score

8 Focaccia Loaves from a local organic bakery 3.50$
3 organic tomatoes 1.60$ (reduced produce score)
1 tub of Pete’s Guacamole 6.15$
My total came out to around 11.60$ with taxes etc.
Added some mustard packets from the food section and take away salt/pepper and we are golden.

I figure it’s not bad because this will make 6 meals because I’m generous with the tomato slices/guac, if I skimp I could make a full 8 meals, which for last minute 11.50$/8 =1.44$ a meal is pretty damn good.

Conversely I would now finally have bread for my veggie burgers if I decide to skip a meal or bulk one of the meals up with the frozen patties.

Tasty Week night meal

Sorry for the long absence, I just reclaimed my kitchen from the mold and bacon grease/roommate related mess. Late classes followed by tasty tasty full meals.

The prep was pretty easy, I defrosted some mock chicken breast, 4 in total. Took two to cover with garlic, olive oil, dijon, thyme, pepper, celery, balsamic vinegar and diced green onions and set them aside to marinate.

The other two were chopped plain and added to a bowl with celery, cabbage, green onions, white onion, vegan mayo, dijon, pepper and so on. So lunch tomorrow was the leftover diced carrots, celery and cherry tomatoes for work.

Back to the cooking, I rubbed 3 potatoes with olive oil and tossed them into the toaster oven. Then I shredded a head of cabbage and 1/2 onion to fry in margerine with onion/garlic/celery/pepper. Splashing in water as needed to braise it up, eventually reducing it with white wine.

Steamed some carrot chunks and added my mock-chicken to the toaster oven.

Final plate! Braised cabbage; steamed carrots; roasted dijon vegan chicken; roasted celery/onions; cherry tomatoes; and baked potatoes.

Not pictured is the balsamic glaze for the carrots and the dijon reduction sauce for the mock-breast.

Added some hot tea for the throat and voila!

Update on my lunch tomorrow to come!

Followed by Cabbage may be the greatest vegetable ever! it’s 79 cents!! For over a pound, easily adds a quick cooking veggie for all meals and keeps forever. Salads, Slaws, Chicken Salad, braised veggies, steamed, used as lettuce or whatever! Good times.

A quick study break: Tea

Sorry for the neglect (doesn’t it seem like most of these posts start this way?). I was feeling a little inspired today from my friend’s blog bitch with a tea cup and our recent tea adventures.

So I brewed up a large pot of Emperor’s Pu-erh steeped for 3 minutes until golden. Then removing the tea bag, adding 1/2 fresh lime, and squirt of Agave into a large mason jar to sit while going over my readings on gender and sexuality.

For a slight nutty, citrusy,tangy and slightly sweet chilled tea. Dark rich tea, perfect spring-summer connection. I think I might brew up a litre or two of this, chilled in the fridge for the summer.

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