Posts Tagged ‘mexican’

I made the world’s best tasting vegan burgers!


But first, Friday Favorites! It was really hard for me not to do all Friday Favorites this summer, especially with music, but I managed to contain myself! Here’s a few from this week:

Lorde- Royals. Poor Matt had to listen to this at least 10 times during the Cape trip. Every time it came on, I belted it out. Love it.

A Day in the Life of a Food Blogger I’m no where near this cool. I’m lucky if I change out of my pjs

The Republic of Tea’s Pumpkin Spice Black Tea. I’m pretty much the only person in the universe who doesn’t like Starbucks Pumpkin Spice Lattes. This, though…this is delicious! I found mine last year at Crate & Barrel but I believe this link is the same kind I have.


Laurel Hill Pumpkin Seed Tortilla Chips. Your answer to a savory, salty pumpkin fix. Because clearly we need pumpkin in all parts of our life!


The Neighbourhood- Sweater Weather.


And incase you aren’t totally OD’ed on pumpkin stuff already, I made these pumpkin burgers this week and they are Ah-Maz-Ing! I can’t even stress how flavorful they are!


Southwester Pumpkin Burgers
modified from Eating Well

  • 6 teaspoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 1/2 cup finely chopped red or green bell pepper
  • 1/2 cup fresh or frozen corn ( I used fresh and it was delicious!)
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup canned unseasoned pumpkin puree
  • 1/2 cup toasted pecans, processed in the food processor until fine (or 1/2 c. toasted wheat germ)
  • 1/2 cup fine dry breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.
  2. Add pumpkin, pecans, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each. Firmly, squeeze the ingredients together so they won’t crumbly in the pan.
  3. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning.


You can serve these on a tortilla, a hamburger bun or on top of a salad. I have had them all three ways and it’s great. This week, I have been serving them hot on top of a salad with spinach, bell peppers, tomatoes, avocado and salsa. Black beans would be delicious, too. I think the salsa and avocado are a must no matter how you serve them, though.

These burgers are so packed with flavor. I have served them to just about everyone (mostly meat eaters) and I haven’t had a single complaint. They are amazing. They do get soft when they are refrigerated, so be aware of that. It doesn’t take away from the taste, though. To reheat them, I like to bake them at 350 for about 20 minutes.


Know what else these taste good with? Pumpkin Seed tortilla chips and a pumpkin beer. Am I embracing Fall or what?

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(Before I begin, please know that 1. my photo editor, which is free and does minimal things anyway, is not working and 2. the light in my kitchen is out so I’ve been using this tiny stand lamp to light the entire kitchen and my photos. So, we’re kind of lucky we have any photos at all but I’m sorry they are sort of flat)

Anyway, When I planned my menu for this week, I was soaking up the sun in 75 degree weather. I was wearing sunglasses. I was sipping strawberry frickin’ margaritas on my porch!

Currently, I am in two layers of clothes,under two layers of thick blankets…sipping strawberry margaritas…but it’s way colder!

they get all golden and delicious. yum!

So keep in mind that even though this is quite possibly my favorite dinner, when I planned on making it and sharing it with you, I imagined it going well with my cold margaritas and sunshine…and without the layers of blankets.

Crispy Tofu Margarita Wraps with Strawberry Avocado Salsa
adapted from How Sweet Eats

4 lb of tofu, pressed*

8 4-inch tortillas (corn, whole wheat, flour)

1 cups panko bread crumbs

1 1/2 TBSP whole wheat flour

zest of 3 limes

1 teaspoon ground coriander

for marinade:

1/3 cup olive oil

1/3 cup tequila

1/4 cup lime juice

zest of 2 limes

1 teaspoon ground coriander

for salsa:

1 avocado, chopped

1 medium tomato, chopped

1/4 red onion, chopped

4 large strawberries, chopped

juice of half a lime

1/8 teaspoon salt

1/8 teaspoon pepper

toppings: shredded lettuce, vegan cheese, cilantro, lime wedges

12-48 hours before making the tacos, combine the marinade ingredients in a baking dish. Slice the tofu into strips and season with salt and peper. Add the tofu to the marinade and let sit in the fridge until ready to use.

Preheat oven to 400 degrees F. Combine panko, flour, lime zest and coriander in a bowl. Lay a wire rack on a baking sheet and spray with non-stick spray. Remove tofu from marinade and coat strips in panko mixture, pressing so crumbs adhere. then place on wire rack. Bake for 30 minutes.

While tofu is cooking, combine avocado, tomato, strawberries and onion. Mix with salt, pepper and lime juice.

Heat tortillas if desired, then serve with crisp tofu, salsa, and toppings. Spritz with lime wedges.

*You can also use some sort of meat substitute like Morningstar Farm or Quorn chicken patties. They absorb the marinade quicker than the tofu but many of them aren’t vegan. Make sure you check the package first. Also, I pressed my tofu too long so it didn’t absorb the marinade in the time I gave it (12 hours). I would recommend using the paper towel/plate method or pressing it in a tofu press just over night. I forgot mine and left it in the fridge for two days. Whoops!

Seriously, this salsa recipe is easily in my top 10 favorite foods. Anything you pair it with will pretty much taste amazing. You can serve it with tortilla chips if you don’t want to make the wraps and it will still be delicious. My wraps usually end up being 1 or 2 strips of tofu and then half the serving of salsa, or something like that. I should really have called this recipe a strawberry avocado salsa wrap…with some crunch tofu thrown in.

Best. Dinner. Ever

Now if you’ll excuse me, I have to go find my gloves. I’m going to need them to finish off this ice cold margarita in my heatless apartment. Clearly, I have my priorities straight.

PS. How sticking cute is this little purple bowl I bought on vacation?? I wanted to buy them all but wasn't even sure I could justify purchasing one.

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