Hump Day Fun with a Burger: Paradise Found

Hump day.

What a day, what a day.

As we slide out of the agony of a cruel Monday/Tuesday suckerpunch combo, we're given a false sense of hope that the weekend is actually within reach.

Midway through our seven day stretch, like an uncertain limbo, Wednesdays present the difficult question: to drink, or not to drink?

Luckily, this particular Wednesday is...special.

So pick your poison-- whether you're singing "Bottom's Up" or "Burn One Down," everyone deserves a hearty treat to get them over the midweek hurdle.

In honor of a day when your hunger pangs cry just a little louder, here's a recipe that'll make you drool. And since a day like today only comes around once a year, don't let anyone make you feel bad about drooling.

Healthy Cheeseburger in Paradise
Serves 1

[2] slices organic whole grain bread
[2] slices Tempeh Smoked "Bacon"
[1] vegan burger (my favorites are Boca Original Vegan Burger and Amy's Quarter Pound Veggie Burger)
[2] oz vegan cheese (I used Vegan Gourmet Cheddar Style)
[1] tbsp sliced pickles
[1] large leaf lettuce
[1] slice tomato
[1] tbsp ketchup
[1] tbsp Veganaise mayo (optional)

Toast the bread in a toaster oven. Tricky, I know. It gets more complicated so pay attention...

Defrost your burger in the microwave for 1-2 minutes.

Heat a skillet to medium/high heat. Spray with a nonstick cooking spray and add the Tempeh Bacon. Cook until browned on both sides. Set aside.

Add burger to the pan and cook evenly on both sides until browned. Top with vegan cheese, and cook for about 3 more minutes, covered, until the cheese melts and the burger is warmed through.

Assemble the burger to your liking, adding or taking away ingredients so that your final creation turns into a little bite of paradise.

Now plop down on your sofa and picture your uninhibited weekend self laughing the day away. It will come soon enough, I promise.

Chomp.

And for all of you who have likened vegan food to the diet of a certain Easter icon, I hope you've learned something.

Because yes, from time to time, vegans crave cheeseburgers.


The End.


And Happy Holidaze to all.

Winning: Pasta with Broccoli and Yum

Disclaimer: I hate jumping on the band wagon. Especially when a particular topic has been beaten to death (via status updates/album titles/photo captions/tweets YES I HAVE TWITTER NOW @taryneleanor... follow me).  


But Charlie Sheen is special case... 


For whatever reason, when I was writing this recipe, his fun little catchphrase came to mind. And although I could try to explain the addicting garlicky cheesiness of this pasta, Chuck just has such a way with words. So I'll pay tribute here, to a man whom I personally hate, but whose words have touched us all.  Here's what the great American poet of our generation has to say:

"It's perfect. It's awesome. Every day is just filled with just wins. All we do is put wins in the record books. We win so radically in our underwear before our first cup of coffee, it's scary. People say it's lonely at the top, but I sure like the view."

Thanks, Chuck. Couldn't have said it better myself. 

This pasta is just that-- one for the record books. A bowl of wins. Make this pasta, and you'll get it. 

Flavorful + filling = winning

Shout out to all you cheese-loving normalvores out there-- fear not. You can easily swap out the vegan cheese for something more your style, maybe mozzarella or parmesan. Or if you're anything like my roomies... both! Love them. And I promise I don't judge.


So without further a-do (?), here's how I made it:


Garlic Lemon Pasta with Broccoli & Sun-dried Tomato
[2] oz pasta shells
[1/2] cup broccoli
[1/3] cup vegan cheese (daiya really is the best)
[1] garlic clove
[1/2] lemon juice
[1] tbsp sun dried tomato, minced
[2] tsp olive oil
[1] tbsp chopped basil or parsley
salt
cracked pepper


Start by bringing a pot of water to a boil. Once it's boiling, add a considerable pinch of salt and cook pasta until al dente.


Meanwhile, steam the broccoli. I find that it's easiest to do this in a microwave. Just fill a microwavable bowl with about 1/4 inch water, add broccoli, and cover. Microwave for about 2 minutes, or until broccoli is bright green and tender.


Cook garlic in a small sautee pan with 1 tsp of olive oil until it starts to turn color. Add sun dried tomato and continue cooking for about 1 minute.


Once pasta is cooked, drain and return to pan. Add broccoli, garlic and sun dried tomato, cheese, lemon juice, salt, pepper, and remaining olive oil. Combine and transfer to a dish. Top with fresh herbs.


Take a bite and try not to pass out.

Yum-Oh

Ooey Gooey Grilled Cheese Sandwich

You know those days that just feel blah? It's cold, it's raining, and thought of putting jeans on in place of your sweatpants makes you cry a little? You wonder, "Would anyone judge me if I showed up like I woke up?" Maybe you had class today, maybe you had work, but the only thing you're thinking about now is risking a third speeding ticket so you can get home and change right back into your pj's. And oh, yeah... indulge in some comfort food.

Despite the picture I'm painting here, this is not a plug for Pajama Jeans. You know, "Looks like denim... but feels like pajamas!" If the infomercial made you briefly consider how clutch that'd be, you are not alone, my friends. Unfortunately, that's one guilty pleasure that's a little too guilty. There are standards, people.

On the contrary, this is a plug for a guilty pleasure that ranks at shame factor: zero... something even more comforting than Pajama Jeans... I'm talkin' about grilled cheese.

Grilled cheese is the ultimate comfort food, and I'd debate anyone on that. It's warm, melty, cheesy, and just an all around feel-good food. Paired with a hot cup of tomato soup, and even the nastiest day can turn around. There really is nothing better.

This grilled cheese is so satisfying. The bread's crunchy, the tomato makes it hearty, and the cheese takes center stage.

And guess what?

It's vegan.

So put on your pj's, get comfy, and indulge. Sans guilt.

Vegan Grilled Cheese

[2] slices hearty whole grain bread; I used an organic loaf

[2-3] oz. cheddar style soy cheese

[2] slices tomato, 1/2 inch slices

[2] tsp vegan butter; I like Earth Balance

Spread each slice of bread with 1 tsp of the vegan butter. Toast the bread on medium heat, one slice topped with the cheese. Cover and let cook until the cheese has melted. Add tomato. Devour. 

Pesto Pizza with Balsamic Caramelized Onions

Basil Pesto Pizza with Balsamic Caramelized Onions

Trader Joe’s premade Garlic & Herb pizza dough

[1] cup homemade pesto

[2] balls fresh mozzarella, sliced to 1/8 inch

[1/2] cup fresh grated Pecorino Romano

[3] small yellow onions, thinly sliced

[1/3] cup balsamic vinegar

whole wheat flour

Olive oil

Salt

fresh cracked black pepper


Preheat oven to 450 or to pizza dough package directions. 


Thinly slice onions and saute in olive oil on low heat for about 15 minutes. Add the balsamic and continue to saute for another 15-20 minutes until the onions are caramelized. 


Roll out the pizza dough using wheat flour to prevent sticking. Shape it depending on the size of the pan you use. Before transferring the dough to the pan, grease the pan lightly with olive oil. (I think you get the best results when you pre-bake the dough for about 10 minutes.)

Top the dough with the pesto, sliced mozzarella, caramelized onions, and pecorino cheese. Add a couple cracks of black pepper and bake until the cheese is melted and the crust is golden brown (about 15 minutes). 

When the pizza is done, top with fresh herbs and a little more pecorino. 

Confession: I also had this the next day for breakfast. 
(And don't pretend like leftover pizza for breakfast isn't like, the best thing ever.)

The great debate remains, however... do you eat the leftovers hot or cold?

Five Star Breakfast

So, I was sitting this morning with my huge Starbucks mug filled with freshly brewed coffee and that Coffeemate French Vanilla creamer that I love so much. And I was content.

That is, until my dad asked if I wanted an omelette with smoked salmon and caviar...

Coffee? Or a gourmet breakfast? Hmmm, tough choice.

I decided to take matters into my own hands and, instead of my dad's omelette, made a poached egg. I remembered the L'aneth et citron vert dijon mustard that I brought back from France, which I bought specifically for smoked salmon (dill and lime flavored). I hadn't used it yet and I honestly couldn't wait any longer. Plus, I bought it with Dad in mind and I knew that he'd like it, too.

Poaching eggs is one of those scary, let's-just-not-go-there techniques that I've always avoided. The few times I did go there, I ended up with a boiled yolk and a hand full of stringy, nasty egg whites. I really never thought it was worth it... until today.

I'd heard that vinegar helps keep the egg together, and read that the water should be just simmering. So with those techniques in mind, I made my first perfect poached egg! It's healthier, prettier, and just as easy as frying. And it made me feel kind of fancy.

Five Star Breakfast
[1] slice hearty whole wheat bread (I used When Pigs Fly 100% Whole Wheat)
[1] tbsp cream cheese
[1] tsp flavored Dijon (optional)
[2-3] slices smoked salmon
[1] egg
[2] tbsp white vinegar
[1] tsp black lumpfish caviar
chives for garnish

Fill a saucepan with about 2 inches of water and bring it to a simmer (just before the boiling point). Add 2 tbsp of vinegar and carefully drop in 1 egg-- I cracked it into a small bowl first. Let it cook for about 4 minutes, using a metal slotted spoon to collect the stray egg whites. After about 4 minutes the yolk will be runny and... perfect!

Meanwhile toast the bread and spread on the cream cheese and mustard. Layer the smoked salmon, then the egg. Top with caviar and a couple springs of chive.

It's such an easy and impressive breakfast that really feels gourmet.

Heaven. 

Heirloom Tomatoes and Easy Roquefort Dressing

I made this recipe for a potluck dinner in Paris and it ended up being a big hit, especially the homemade blue cheese dressing! It's healthy (if you don't over-do it on the cheese, but I won't judge if you do), super simple, and a perfect dish for sharing. 


Roquefort is a creamy blue cheese that is mild enough for most palettes. If you thought you weren't a fromage bleu fan, this is definitely the recipe to try. Not only are the flavors bright, but the colors are so enticing! Because we're using limited ingredients, make sure that they're all really fresh. Heirloom tomatoes have a full tomato flavor, plus a beautiful color and shape. 


Enjoy as an appetizer, and don't forget the wine.


Heirloom Tomatoes and Easy Roquefort Dressing

Serves 8-10 people

For the dressing:

[1] cup crème fraîche

[2] tbsp dijon mustard

[1/2] cup Roquefort blue cheese, crumbled

[1/2] tbsp lemon juice (I didn't have any, but it will liven up the dressing)

[2] tsp fresh chives, finely chopped

[1] tsp cracked black pepper

salt to taste

For the salad:

[4] large Heirloom tomatoes (plan for half a tomato per person)

[1/4] cup roughly chopped basil 

[2] tbsp chopped flat leaf parsley

[1/4] cup walnuts, toasted

[1] tsp cracked pepper

salt to taste

olive oil

Mix together all ingredients for the dressing in a small bowl and set aside in the fridge. 

Slice tomatoes into 1/4 inch slices and arrange nicely around the plate. Chop herbs and sprinkle over the top. 

In the meantime, toast walnuts for about 5-6 minutes on low heat. Roughly chop into smaller pieces and sprinkle over tomatoes. 

Drizzle the salad with a little olive oil, add the cracked pepper and a small pinch of salt, et voila!