food trucks! bbq beet sliders

Another truck will be eliminated tonight on the Great Food Truck Race on the Food network. Unfortunately, last week I remade the Bold and Beautiful food truck, and they went home. Coincidence, I hope!

Good luck to these guys, who make, you guessed it, sliders. Their truck, The Slide Show, features unique, gourmet sliders. Each order comes with 2 sliders and a side of truffled fries. Which, to me, means that they added truffle oil to their french fries. 

Those who are fans of The Next Food Network Star might remember Das, the leader of The Slide Show, as a former contestant from Season 6.  Das was a high school culinary teacher. After his foray on the NFNS, he was all set to open a restaurant. Alas, his venture partner bailed, seemingly with all the money, leaving him in debt. 

Mo, Das and Ahren

Even if Das and his truck take the long road back to LA after tonight, I have a feeling that the Food Network will welcome him back on yet another show. He's charismatic and seems to be a good cook. And even if THAT isn't the case, he can still open a food truck, just not the exact one he drives on the show. 

Now all Das needs to do is recognize the need for some vegan sliders.

So, Das, here is my idea:

Beet Sliders. On the show last week he made Buffalo Sliders with barbecue sauce and fried onion straws on slider buns. I propose he use beets. Many chefs have successfully subbed the "t" for the "f" and consequently prepared beets instead of beefs. 

Cooking the beets in a flavorful, beefed-up broth and then searing the slices in a skillet, gives them an amped-up taste and mouth-feel. Not difficult or out-of-this-world unique, but it makes all the difference to the animals and those who care about them.

Just in case Das doesn't hear the plea, or you can't wait, make these sliders yourself. You can use your own BBQ sauce and grab a package of French's Fried Onions or home-make both -- up to you and the time you have. Grab some napkins, though, you'll need 'em!

BBQ Beet Sliders Printer-Friendly Recipe

soup nazi (MoFo 3)

Hopefully everyone has seen the Seinfeld episode with The Soup Nazi (or was that more than one?) otherwise my play on this restaurant is useless. You remember, the soup guy who won't give you the soup unless you follow proper protocal for ordering? Well, the soup guy actually exists, but not as Soup Nazi - but, as the Soup Man - and he is still selling his soups in Manhattan, and takes great offense at any refernce to being called you-know-who.

I couldn't really tell you if any of his soups are vegan or even vegetarian, but it seems to me that unless you live close by or have the mula to ship it, you and I are out of luck anyway.

Not only that, but I am darn certain he does not make Mexican Chicken Chili or Crab Bisque vegan. Luckily, making the Chili vegan is doable, but the crab thing is a little more challenging. I am, however, willing to wager that his is not any better than my version: Golden Beet Bisque. 

Both soups require 4 hours of cooking. Let me say that again: 4 hours of simmering. Yeah, I know. BUT, so worth it! Just make one and let it hang out on the back of the stove on a lazy Sunday afternoon and by dinner you will be thanking me.

I used Tender Seitan in my Chili, but you can use tofu that you have wrapped or pressed and marinated in some nutritional yeast and sage and salt. Or use another can of beans.

The Bisque has some Earth Balance and a cup of cashew milk and is blended. This was so good! It tasted like beets but not overwhelmingly so - I didn't think I was digging in the garden after having a bowl - but, it certainly was rich.

To accompany the soups, I baked a lovely loaf of whole wheat bread. It is 100% whole wheat and tastes great, not to mention not costing $5.

And don't forget about the cookbook contest staring tomorrow. And if I forget, remind me!

Cost Breakdown:

Bisque:

beets: $3

onion, celery, garlic, tomato, spices: $3 

cashew: $1

Earth Balance: $.25

Total to make 5 serivngs:

$7.25

Chili:

seitan: $1

carrot, onion, celery, pepper, tomato: $2   

spices, herb: $1

beans, corn: $3

Total to make 5 servings:

$7.00

Bread:

flour: $1

maple syrup: $.50

olive oil: $.25

salt, yeast: $.25

Total to make one large loaf:

$2.00

Golden Beet Bisque Recipe

Mexican Chick'n Chili Recipe

Whole Wheat Bread Recipe

sofrito crusted corn on the cob over red couscous

I made this light lunch today of Corn on the Cob and Couscous. I slow cooked onions, garlic and parsley and coated the corn with it. I let it marinade while I cooked the beets and peppers for the couscous.

I roasted fresh peppers and boiled small beets. I made the couscous using tomato juice for the liquid, added the veggies and sprinkled the done couscous with roasted slivered almonds. The almonds gave the couscous such a wonderful taste and crunch. Really excellent.

Grilling corn is imperative summer food. If you haven't had grilled corn, yet, you a depriving yourself.

Very tasty and colorful lunch. We were very pleased with the flavors and textures.

Cost Breakdown:

corn $2

couscous: $.50

beets: $2

peppers" $2

almonds: $1

parsley, onion, garlic: $2

Total to feed a family of 5:

$9.50

roasted beets on crostini

Hike Day

We were supposed to have a picnic, but the weather was only cooperating for the hike. Although we went home to eat, this certainly can be picnic fare or even a lovely appetizer or lite meal.

I roasted some beets, and sauteed some minced onions in balsamic vinegar. This softened the onions, reduced the vinegar to a sweet syrup and got rid of the extra acid. I made a dressing for the beets with Dijon mustard, balsamic vinegar, smidge of agave, the onions, the reduced balsamic, a dash of dill weed and salt 'n pepper.

The 'feta' I had left over from a few weeks ago. It kept really well, covered with oil, very much like sun-dried tomatoes packed in oil. I mashed it up, added a crushed-to-smithereens garlic and seasoned it with salt, pepper and dill, echoing the beets. For good measure, I topped it with some of those beautiful sprouts. They reflected the earthiness of the beets magnificently.

Slapped 'em on some toasted bread - crostini - and we were all set. 

 Uncommonly good.

Cost Breakdown:

beets: $2

bread: $3

feta: $2

onion, dill, olive oil, Dijon, balsamic: $2

Total to make a bunch of these (20?):

$9.00

zucchini and beans couscous with baby beet remoulade

My CSA box is brought on Fridays; among other things, I received amaranth greens, dill, baby beets and zucchini. As I was looking through Speed Vegan, trying to be inspired (I knew there would be no cookbook with a recipe using the exact ingredients I had), I came upon 'Zucchini and Red Beans.' That was enough for me.

I sauteed the zucchini with onions, started slow-sauteing garlic, put the baby beets in a pot of water and started Israel Couscous cooking. I made a remoulade sauce for the beets - simply veganaise, yogurt, capers, pickles, dill and parsley. I brought the whole thing together with some red beans and added the amaranth greens to the zucchini at the last moment. I topped the zucchini saute with the beets remoulade and that was it. 

While David and I enjoyed our meal very much, the kids decided it was too adult-y for them. David said the kids are being Veg-air-tarians. Get it? They are eating nothing but air.

Cost Breakdown:

zucchini: $3

amaranth: $3

beans: $2

beets: $2

couscous: $.50

garlic and onions: $1

remoulade: $2

Total to feed a family of 5 if they all ate:

$13.50

  

Zucchini and Beans Couscous Recipe