Sloppy Janes

Sloppy Jane, the sister to Sloppy Joe, is a little more refined and effortless. She has pizazz and stands out in a crowd. Unlike her brother she really shows her Southwestern roots but still maintains that traditional flavor you grew up with as a kid. She is mock meat free and relies on cremini mushrooms and black beans to give a hearty and even sloppier bite than Joe has ever been able to bring to the table. Let's face it, Jane was the favorite child.

Cremini mushrooms, black beans, red onions and green chiles slow simmered in a crock pot for 5 hours with hints of sweet and sour flavors. Serve on toasted rolls with sweet potato fries.

Two Years Ago Today Candy Cane Fudge

Sloppy Janes
serves 4-6
3 garlic cloves

1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 small red onion, roughly chopped
8 oz cremini mushrooms
1-15oz can tomato sauce
1-15oz can black beans, drained
1-4oz can fire roasted green chiles
1/4 cup organic light brown sugar
3 tbl tomato paste
2 tbl apple cider vinegar
1 tbl vegan worcestershire sauce
1 tbl dijon mustard
1 tsp sea salt
1 tsp cumin
1/2 tsp black pepper
4-6 hamburger buns, toasted

Pulse the garlic, carrot, celery, red onion and mushrooms in a food processor into small chunks.
Transfer to a crock pot and add the remaining ingredients. Cook on high for 4 hours then remove the lid and cook one hour more.
Taste and season with salt and pepper.

$6 burger?

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.

Teriyaki Tempeh
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.

Garnish
fresh pineapple, cut into 1/2 inch slices and grilled
1 small red onion, cut into 1/4 inch slices
avocado, sliced
bakery rolls, toasted

Garlic-Cilantro Mayonnaise
2 cloves of garlic, grated
1/4c cilantro
1/4c vegannaise
juice of 1/2 a lime
1/4tsp lime zest
salt
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.