Sep 2, 2014

portobello adobo burger + "vegan chocolate" winner

Day 2 of our burger extravaganza is a Portobello Adobo Burger with Roasted Corn and Guacamole. This is a gluten free burger, depending on the bun used. What makes this burger an adobo is the marinade, which is a dried pepper puree, spiked with a few seasonings, including cumin, oregano and garlic.

It is important to remove the gills of the portobellos, otherwise you end up with an unappetizing black mushroom instead of a lightly seared, red-ish colored masterpiece. Use a spoon to scrape out the gills and discard or compost them.

Guajillo peppers used in the adobo are not all that spicy, so it makes for a perfect adobo. You can use other dried peppers, but be wary of the heat level. You can procure dried chili peppers in the produce section of most grocery stores or hit up your local Mexican market, where you will find more varieties of dried chillies than you'll know what to do with.

I served our mushroom burgers with rice and beans flavored with lime zest and cilantro. Another great side dish could be this Creamy Macaroni Salad, the Tex-Mex Variation (EVE, page 98), from Everyday Vegan Eats.

As a quick reminder, Vegan Richa is giving away a copy of Everyday Vegan Eats in the next few days. It's easy to enter to win! Go HERE.

And now for the recipe:


Portobello Adobo with Roasted Corn and Guacamole
Serves 4

1 ounce (about 6) guajillo peppers
2 tablespoons neutral oil, divided
½ small onion, chopped
6 garlic cloves, chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ cup water
½ teaspoon sea salt
½ teaspoon natural sugar
½ teaspoon apple cider vinegar
Fresh ground black pepper
4 portobello mushrooms, stemmed and gilled
4 burger buns, toasted
½ cup corn kernels, thawed if frozen
Guacamole, recipe below
Spinach leaves, as needed

1. Toast the peppers in a dry skillet over medium heat until the peppers are pliable and lightly toasted, about 2 minutes. When cool enough to handle, stem and seed the peppers. Soak the peppers with fresh water just enough to cover in a medium bowl for about 20 minutes. Drain and transfer the peppers to a blender.
2. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the onion and cook until golden brown, about 4 minutes. Add the garlic, cumin and oregano. Stir and cook until the garlic is fragrant, about 1 minute. Transfer the mixture to the blender.
3. Add the water, salt, sugar, vinegar and black pepper, to taste, to the blender. Blend until smooth. Transfer the mushrooms to a large baking pan and add the adobo marinade. Rub the mushrooms with the marinade on both sides. Set aside to marinate for at least 15 minutes or overnight.
4. Heat a few teaspoons oil in a medium skillet over medium heat. Add a few mushrooms and cover the skillet. Cook until the mushrooms begins to soften, about 3 minutes. Flip the mushrooms and continue to cook on the other side, covered, for another 3 minutes. Flip the mushrooms again and continue to cook if the mushroom is not tender.
5. Heat a small skillet over medium heat. Add the corn and stir and cook until golden brown, about 6 minutes.
6. Divide the spinach among the burger buns, top with a mushroom, gill side up, add about 2 tablespoons of guacamole and top with 2 tablespoons of roasted corn. Add the top of the burger bun and serve.

2 avocados, peeled, pitted and mashed
1 small ripe tomato, finely chopped
3 scallions, finely chopped
¼ small jalapeƱo, finely minced
2 tablespoons minced cilantro
1 tablespoon fresh lime juice
Sea salt and fresh ground black pepper

1. Combine all the ingredients in a medium bowl. Stir well and adjust seasoning with salt, black pepper and lime juice.
© 2014 Copyright Zsu Dever. All rights reserved.

Now for the winner of  "Vegan Chocolate - Unapologetically Luscious and Decadent Dairy-Free Desserts" by Fran Costigan. Drum roll, please....

The winner is comment number 13: Turtle. I'll be contacting you! Thank you everyone for playing along. Stay tuned for more giveaways, as it is, after all, MoFo and I'll be giving away 4 more cookbooks this month, including Vegan Tacos by Jason Wyrick.

Sep 1, 2014

schnitzel burger + veganMoFo

Vegan MoFo 2014! Yeah! At least for the first week, then it'll be more like..."what to do I post now?!?"

This will be my FIFTH year participating (attempting to participate?) in what started as Isa's and PPK's answer to NaNoWriMo (National Novel Writing Month), which was itself a challenge to folks to write as much as they could in the span of a month. VeganMoFo challenges us to blog (and therefore, write) about vegan food (adding cooking to writing) for a month.

I think a lot of us forget that the challenge in the first place is to cook and write and not worry about themes or perfection or precision. We tend to get so excited about MoFo that we also stress the hell out.

Word of advice to those new to MoFo-ing - when you hit a snag in your blogging, just remember that you actually did, indeed, consume a meal that particular day and can blog about that particular meal or experience.

As many MoFo-ers, I, too have a theme for MoFo 2014 - burgers. This month I plan on making tons! (20) of vegan burgers and blogging about them. Join me, won't you?

I'll be out and about visiting as many MoFoErs as I can, since I am not only participating in the event but also participating as a Round Up writer. I will be writing the Round Up of MoFo 2014 on Sundays - can't wait to actually have an excuse to HAVE to peruse all the wonderful blogs out there!

Back to my blog and post...

My first MoFo offering in my burger-themed extravaganza is .....

Schnitzel Burger. You saw up there, didn't you? There goes the surprise.

Why choose this burger as my FIRST? Because I'm Hungarian and have served thousands of Wiener Schnitzels (unfortunately) to customers in Florida in my parents' restaurants. Back then the fried protein was an animal, but making a few compassionate alterations, the Schnitzel becomes a vegan delight.

This sandwich is made using a simple seitan recipe I love (my own!) and served over pretzel buns. It turns out that vegan pretzel buns are quite hard to find and I discovered that making my own was as close as a recipe... from Everyday Vegan Eats.

That happens to be my new cookbook which has a recipe for soft pretzels. With a few adjustments to the recipe (such as forming the dough into a bun), the pretzel bun became an easy reality. In case you need an easy, simple and great recipe for seitan, the on I use is in Everyday Vegan Eats (EVE, page 40).

After I battered and fried the seitan, and served it over the homemade pretzel buns with horseradish sauce, I also made my German Potato Salad (EVE, page 96) - such a perfect accompaniment to a schnitzel.

If you happen to be one of the very few folks who do not have Everyday Vegan Eats, you have a few days to enter to win it from Vegan Richa, who is giving away a copy to one lucky winner. If you haven't entered, yet, just look at the German Potato Salad and Soft Pretzels above and don't delay.

And as a side note, I am choosing the winner of Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts. There is still a scant few hours to enter to win this incredible cookbook by Fran Costigan.

Who wants the recipe for this super incredible burger?

Schnitzel Burgers with Dill-Horseradish Sauce
Serves 4

3 tablespoons vegan mayonnaise
3 tablespoons vegetables broth
Sea salt and fresh ground black pepper
½ cup dry bread crumbs
½ teaspoon paprika
¼ cup unbleached all-purpose flour
4 seitan cutlets, gently squeezed of excess moisture
Neutral oil for frying
4 pretzel buns or other soft bun, toasted
Horseradish Sauce, recipe below
4 thin slices red onion
½ cup arugula

1. Combine the mayo and broth in a shallow pan. Season with salt and black pepper. Combine the bread crumbs and paprika in a separate shallow pan. Season with salt and black pepper. Add the flour to a separate shallow pan and season with salt and black pepper.
2. Heat ¼-inch oil in a large skillet over medium heat. Add 2 popcorn kernels. When the popcorn pops, the oil is at the correct temperature.
3. Dredge each seitan cutlet first in the mayo mixture, then in the flour and finally in the breadcrumbs, but do not press on the breadcrumbs. This will keep the crust crisp.
4. Cook the cutlets in the hot oil until golden brown, about 2 minutes per side. Do not crowd the skillet; cook the cutlets in batches. Drain the cutlets on paper towels.
5. Make the sandwiches by spreading the toasted buns with Horseradish Sauce, add a slice of onion and some arugula. Add a fried cutlet and the top bun. Serve with German Potato Salad.

Horseradish Sauce
6 tablespoons vegan mayonnaise
2 tablespoons prepared horseradish
2 tablespoons minced fresh dill
¼ teaspoon natural sugar
Sea salt and fresh ground black pepper

1. Combine all the ingredients in a small bowl and season with salt and black pepper. The sauce will keep in the refrigerator, covered, for up to a week.

© 2014 Copyright Zsu Dever. All rights reserved.

I am linking to these recipe parties: Healthy Vegan FridaysWhat I Ate Wednesday and Virtual Vegan Linky Potluck.