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 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
Vegan Pineapple Stir-Fry
Looking for a sexy tip? Don’t eat out so damn much. This was one of the dishes that helped me switch over to a diet fueled by home cooking. Yup, It’s one of my old standbys for sure. I started making it years ago when Beastie Vegan and I were first dating and I definitely used it to knock her socks off a few times. It’s had lots of permutations, but this one is one of my favorites. The plum sauce really drives it home. If you love this one as much as we do, don’t forget to have some fun experimenting with it!
-Beastly Vegan
- 1 pineapple
- 1 onion
- 5 cloves of garlic
- 1/2 lbs mushroom
- 1 can of bamboo shoots
- 1 can of water chestnuts
- 1/2 lbs pea pods
- 1 stalk of broccoli
- 1 package of firm tofu
- 1/4 bottle of plum sauce
- 6 tablespoons of soy sauce
- 2 tablespoons of coconut oil
- Freeze the tofu in the container, then thaw and drain. This makes it nice and porous so it can soak up the marinade. Then throw it in a container with some plum sauce. it doesn't need to be swimming in it. Leave it for at least a few hours and then preheat the oven to 350 and start to bake it. I usually start baking it about a half hour before I start cooking. After a several minutes in the oven, some of the marinade will drain out of the tofu. Let it cook off and then start to flip the tofu until it's golden on both sides. Make sure the tofu doesn't dry out completely.
- Heat two tablespoons of olive oil in a pan and put in the onions and garlic. Saute them for about 3 minutes.
- Add the broccoli florets and stems. Saute for about 4 minutes.
- Add the mushrooms, pineapple, water chestnuts, bamboo, and soy sauce. Saute for about 5 minutes.
- Add the peas and saute for another 3 minutes and remove from heat.
- Top with tofu and serve with noodles and plum sauce.
- Goes great with the buckwheat soba
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