chili relleno burger

I am so behind on my blog posts that this post is going to throw everything topsy-turvy. It must be done, though, because it is that special time of month again when Tami Noyes at Vegan Appetite hosts her Food Network Friday makeover and she has a deadline to meet.

This month's reinvention is a Chili Relleno Burger, a creation by the Great Food Network Kitchen - in other words, the chef remains anonymous.

We, however, do not care because we are tackling a burger. I could not copy Tami's Incrediburger; that would have been taboo, so I was, for the first time ever, forced to create a vegan burger. 

I wanted to make one that would have a pink tint - mimic the look of a burger cooked to 'medium' - and used my beet trick again. This time I roasted the beets first and incorporated that into the recipe. I used pressed tofu (finding as many uses for my new Tofu Xpress that I possibly can), vegetables (including the beets and some of the poblano and roasted tomato that is for the topping) and vital gluten.

I kneaded the burger for 1 cycle in my bread machine (no need for the second knead), formed them and baked them on low in about a half cup of water. The liquid helps the burgers to get bigger and stay juicy. Having watched a few shows about the 'best' burger recipes, I am aware that burgers must stay juicy and moist. There is no seitan-after taste, the color is pale pink and the burger is juicy. 

Getting back to the actual FNF recipe, this burger has cheese (I used both kinds of Daiya, was going to make Muenster but ran out of time. Story of my life these days, it seems.) roasted tomatoes and onions (I pan sauteed both) and roasted poblano peppers (I charred them on my gas burner). Nothing really changed there except the execution (mine are easier). The challenge in this FNF was the burger itself.

Thanks for pushing my limits, Tami (and whoever chose this recipe!).

Cost Breakdown

buns: $3

gluten, tofu: (for 12 burgers): $3

beets, peppers, onion, garlic, tomato: $5

spices: $.25

Daiya: $2

Total to make 8 burgers:

$12.25

seitan and cheese enchiladas

Continental Night

On Saturday nights I like to make something from the Western Hemesphere, North American or South American.

Enchiladas are a wonderful way to present some of these dishes in a most delicious way. Another Enchilada dish I blogged about before had vegan cheese and spinach in a blue corn tortilla. This one has seitan, pan seared, and a combination of Daiya and Follow Your Heart. Melting the cheeses on the stove top first and then rolling them in the tortillas is the best way to make sure that your vegan cheese melts.

I made Red Rice for the enchiladas, using brown rice and baking the whole thing until the rice was tender. This took a little trial-and-error, having to add more water and then baking it some more, but I think I have the water to rice proportion correct now.

The refried beans are just pinto beans, with some sauted onions, garlic, cumin and water to thin the beans.

The enchilada sauce is just as simple using, chili powder, flour, water, tomatoes and onions.

This does not dissapoint. If you want to add sauted vegetables or tofu instead of seitan, it is all very workable and will taste great. Just make sure not to overfill the tortillas.

Cost Breakdown:

beans: $2

tortillas: $1

rice: $.50

tomato, onion, garlic, jalapeno, pepper: $3

seitan: $2

vegan cheeses: $5

herbs, spices: $1

Total to make 5 complete servings:

$14.50

Red Rice Recipe