Friday, July 16, 2010
Not quite. And it doesn't come with those agonizingly awful slurping and chewing sounds the commercial likes to have you hear at full volume. But it does satisfy even the most savage of vegan eaters and carnivores alike! I would be lying if I said I didn't get this idea from a disgustingly blown up poster at a fast food place. I'm proud to say (without having tried the latter) mine is definitely better.
Sweet teriyaki tempeh burger with grilled pineapple, garlic-cilantro mayo, red onion and avocado. Served with baked sweet potato fries and cilantro vinaigrette for dipping.
1c soy sauce
1 tsp garlic, grated
1/2c organic brown sugar
1 tbl rice wine vinegar
1/2 tsp ground ginger
2 tbl sesame seeds
1 can crushed pineapple
1 square tempeh
In a medium saucepot combine soy sauce, garlic, brown sugar, vinegar and ginger. Bring to a simmer and cook for 15 minutes.
Add pineapple and sesame seeds. Stir to combine. Add entire square of tempeh, uncut. Return to a simmer and cook on low for 20 minutes.
Remove from heat, let cool and cover with plastic wrap. Refrigerate tempeh in marinade until ready to use, at least 1 hour. When ready to eat bring tempeh and marinade to a low simmer and cook 20 min more. Then slice to fit bun size.
fresh pineapple, cut into 1/2 inch slices and grilled
1 small red onion, cut into 1/4 inch slices
bakery rolls, toasted
2 cloves of garlic, grated
juice of 1/2 a lime
1/4tsp lime zest
In a blender or food processor, add garlic and pulse a couple times. Add cilantro and vegannaise and pulse untli smooth. Stir in juice and zest. Season with salt to taste.
Refrigerate until ready to use so sauce can firm up
Baked Sweet Potato Fries
1 large sweet potato, cut into even sized matchsticks
2 tbl extra virgin olive oil
1/2 tsp cumin
1/4 tsp red pepper flakes
Preheat oven to 400 degrees. Grease a baking sheet.
Put potatoes, oil and spices in a large bowl and toss to coat. Arrange on baking sheet making sure they don't touch each other.
Bake 15 min, toss and bake 20 min more until golden brown edges.
Sprinkle with sea salt.
Cilantro Lime Vinaigrette
2 tbl fresh lime juice
2 tbl white wine vinegar or rice vinegar
2 cloves garlic
1/4 tsp. Kosher or sea salt
1 tsp. organic sugar
1/2 c. canola oil
1/4 c. roughly chopped cilantro, stems removed
In a blender combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture.