The Dirty Breakfast Burger – Delicious Decadent and Vegan
The Dream:
Beastly Vegan was his normal, cheerful, morning-person self as he woke my typical grumpy, grumbling, and groaning body from slumber this morning to tell me about this “wet dream” he woke up with that involved what would ultimately become a super decadent breakfast burger… He whispered softly in my ear and what he proposed spun my bad attitude right around!
The Inspiration:
This sandwich was inspired by the one we lusted over back in our meat eating days. We ordered it up (retrieved it) from our favorite coffee shop just around the corner and they called it “The Dirty Swede”. Now, I have no idea where they came up with this name or why but I can tell you that it was loaded with all kinds of inedible ingredients that our former, less-enlightened selves would wag our uninformed tongues at. Ingredient #1: You guessed it. Thick, greasy, and crispy bacon. This topped a heaping pile of turkey deli slices, which also sat between two sides of an everything bagel slathered in an ungodly amount of cream cheese. The only saving grace was the dollop of alfalfa sprouts garnished on top.
The Realization:
I am happy to report that Beastly’s version is every bit as delicious and monstrously sexy as it’s counterpart yet minus the inevitable health consequences (crises). Sure, it’s not HEALTHY. But it’s cruelty-free, plant-based, and oh, so tasty. In conclusion, this will become a recurring treat for us and we hope you enjoy it as much as we do!
Love,
Beastie Vegan
The Recipe:
- 1 sliced bagel
- sliced avocado
- alfalfa sprouts
- vegan bacon
- vegan cream cheese
- 1 slice of vegan cheese
- 1 vegan burger patty
- Cook the bacon and burger patty according to the directions on the package. Melt the cheese on to the burger
- While everything is cooking, toast the bagel
- Spread the cream cheese on the top side of the bagel
- Mash and spread the avocado on the bottom side of the bagel
- On the bottom side, start by adding the bacon followed by the burger patty with cheese melted on it, then the sprouts and top with the other side of the bagel
Vegan Mango Sticky Rice
Here’s the second ever Ravenous Vegans quick video. This one’s got an especially easy recipe for vegan mango sticky rice. Yes, mango sticky rice is typically vegan. I simply include the word vegan in the title so folks can find this when looking for vegan eats. This recipe is just another reason to keep a spare can of coconut milk lying around. And it’s just so easy. Enjoy!
Here’s the video with the recipe:
Vegetable Stock
From time to time I’ll use some vegetable stock. It’s wonderful stuff as it makes everything taste better. For years I’d buy vegetable stock at the grocery store, but these days I’ve been making my own. It’s dead easy so you might as well. If you aren’t composting, then chances are you could be making your own veggie stock with all those little scraps you throw away. The end of a carrot, bell pepper, clove of garlic, onion, or broccoli stem will all make good veggie stock. So don’t waste those little scraps. Make your own veggie stock!
Here’s what you do:
1. Collect veggie scraps in a gallon freezer bag until it’s full
2. Put your frozen veggies in a big pot with a little salt
3. Bring to a boil, then turn down heat to medium and let them cook about 10 minutes until the water gets some nice color
THAT’S IT!!!
Vegan Thai Vegetable Curry
Here’s the very first Ravenous Vegans quick video. The first of many to come! This is a simple and quick vegan Thai vegetable curry. This recipe is the reason I always keep a little bottle of curry paste and a can of coconut milk around. You can make it with any variety of veggies and greens, so it’s great for leftovers. Give it a try, do some experimenting, and enjoy!
Here’s the video with the recipe:
Vegan Charleston Ice Cream Rice
Here’s one of my favorite vegan rice recipes ever! Oh yes, I’ve gotten some miles out of this one. Try this delicious southern rice recipe when your in the mood for some comfort food.
- 1 pound rice
- Salt
- Pepper
- Bay Leaves
- Earth Balance Vegan Spread
- Add the rice to about 8 cups of water and preheat the oven to 350 degrees
- Add about 3 tablespoons of salt to the water
- Bring to a boil and reduce heat to low
- Boil rice for about 12 minutes or until the rice is still slightly firm but almost done
- Drain the rice and rinse in cold water
- Spread the rice in a thin layer over parchment paper with a few bay leaves on a large baking pan and place in the oven
- Leave rice in the oven for about 6 minutes, stirring once half way through
- Once any water from rinsing has cooked off the rice, add several little pieces of earth balance along with a few more bay leaves and also salt and pepper to taste. Place back in the oven and continue cooking for about 10 minutes. Be sure to take out of the oven and gently stir about every 3 minutes. Add more Earth Balance, salt, or pepper, to taste if you feel it needs it
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