Gourmet Soy-Burgers

I'll be the first to admit that not all Vegan burgers are created equally.  Some are too soy-tasting, meaning they taste like the container they came in.  Some garden burgers taste like a squishy carroty-cabbage sandwich.  I've enjoyed a Boca burger here and there, but nothing compares to making your own!  So here is what I've found to be the ultimate burger for those who like simple American-type foods.



1 lb LightLife Gimme Lean
    (Ground Beef Style)
1 yellow onion (diced)
1/2 cup quick oats
1/2 cup Daiya Vegan cheddar
1 tsp dried oregano
1/2 tsp sweet paprika
dash of salt & pepper

olive oil (for cooking)

1: In a medium-sized bowl, mix together all ingredients with your hands (minus the olive oil).  Make sure everything is evenly distributed and that the onions stay in the mixture.  Obviously, your tastes may be different from mine, so experiment a little bit, add more herbs and spices, add less...whatever suits you.  Just keep the Daiya in there and the oats because it will really fill out your burger, kind of like a mini meat-loaf patty.

2: On medium heat (very important) in a non-stick pan, add a light coating of olive oil and spread it all around.  Make your mixture into balls and flatten them onto the oil, careful not to pull them apart.  Cover and cook for five minutes:

 

3: Next, slowly lift each soy-burger one at a time, adding a tiny amount of olive oil underneath before flipping it all the way over.  This is important because this soy will stick like you don't know what!  If you'd like to top your burgers with Daiya cheddar, do so after you've done the flip.  Cover and cook five minutes.

  

4: Top with whatever suits you.  I chose Daiya cheddar, lettuce, tomatoes and my very own pickled cucumbers from my garden.

Enjoy with a side of seasoned fries and some corn on the cob (topped with Earth Balance, of course).  :)

Peanut Butter Cups

1 cup semi-sweet chocolate chips

1/4 cup natural creamy peanut butter

2 tbsp Earth Balance Vegan Spread

vanilla
extra peanut butter for filling

mini cupcake wrappers or mold, if you prefer

1: Over low heat, melt chocolate chips, peanut butter, Earth balance and vanilla together being careful not to overheat mixture

2: Using a very small spoon or the end of a utensil handle, scoop in chocolate mixture covering sides and bottom of paper cupcake:

3: Fill cup with natural creamy peanut butter.  You can get fancy and make your own peanut butter from scratch or various other fillings, of just keep it simple:

4: Cover with a tiny bit of the melted chocolate mixture:

5: Place cups in a container that will help hold them in place.  Freeze for one hour.  Enjoy!





Alternative:
* Add slivered or sliced almonds to chocolate mixture after it has been removed from heat.  Instead of filling them with peanut butter, simply pour the chocolate/almond mixture into mini paper cupcakes and freeze to make a fudgy-chocolate treat.  Delicious!