Soyrizo Burgers

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The only way to live to the fullest is to appreciate every moment in the present. Never regret the past, never doubt a decision in momentum, and seize every opportunity as they present themselves for your future. We are all here to learn how to rise above triviality and self-inflicted suffering. Order is a means to achieve a balance. Obviously, I’m feeling inspired after a day-long Buddhist retreat this past weekend where I basked in the glow of 2 hours of silent meditation! In writing this post I realize that cooking is my own means of meditation. And so today I share a truly simple recipe for Soyrizo Burgers that can be made in large batches and frozen. I used an egg to help them stick together but you can easily substitute 1 tablespoon of flax seed oil and 3 tablespoons of water. For the photo I actually used Upton’s soyrizo seitan which did not stick together as well as the other brands.

SOYRIZO BURGER
1 12-oz package of soyrizo (Trader Joe’s brand is our favorite)
1 can of black beans, drained
1 egg
Vegetable oil

Pulse all ingredients in a food processor until beans are small pieces. Do NOT purée unless you like to eat baby food! Form 3″ patties about 1/2″ thick. Pan fry in a small amount of vegetable oil about 3 minutes per side. Serve on a whole grain bun with plenty of avocado or fresh guacamole.

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Red Cabbage Slaw Taco Salad

Being a child of the 80’s, I was reminded last night of O’Boises Potato Chips. This memory also conjured up thoughts of a plethora of other food substances completely toxic to our bodies including Squeeze-It, Ecto Cooler, bubble gum cigarettes, and Big League Chew. Asher has recently become obsessed with Dum Dums, you know the lollipops with the mystery flavor that you get for free at the bank. It’s unbelievable the amount of processed foods with zero nutrition that we have unlimited access to at such a young age.

saladWhile I am not vegan, I do constantly get questioned about my vegetarianism and raising my kids vegetarian, which is particularly baffling to people living in the Midwest. So I have made it my mission to share with the world as many vegan recipes as I can come up so I don’t have to hear “What do you eat? Pasta???” There is a world of flavorful and indulgent ethnic foods which embrace vegan ingredients, including Thai, Indian, Mediterranean, Middle Eastern, and Central American, all of which I love to cook. Which naturally leads me to my recipe of the day, Red Cabbage Slaw Taco Salad! This is a very clean, refreshing, and filling dish that can be eaten as a side salad or taco stuffing, and still taste good four days later (I’m eating it right now!)

RED CABBAGE SLAW TACO SALAD
1/2 head of red cabbage, chopped into long slivers
1 jicama, peeled and julienned
1 bunch of cilantro, roughly chopped
1 bunch of green onions, trimmed and chopped
1 can of black beans, drained
1 package of meatless ground beef
1 onion, diced
Juice of 5 limes
2 tablespoons olive oil
1 tablespoon cumin
1 tablespoon chili powder
Salt and pepper to taste

In a large pan, fry onions in olive oil on medium heat about 4-5 minutes, until translucent. Add meatless ground beef and cook for another 5 minutes, stirring constantly. Add cumin, chili powder, salt and pepper and stir until combined, then stir in the drained black beans. Turn off the heat and let cool. In a large salad bowl, add the chopped red cabbage, cilantro, jicama, and green onions. Toss well, then pour the lime juice over the slaw and top with salt and pepper then toss again. Warning: the lime juice causes the red coloring from the cabbage to turn the jicama pink after a day in the fridge as you can see from the photo, but it makes a great first impression when preparing it fresh!