Cooking Google Plus Hangout-Vegan Burger Recipe

It’s been while… Too long. A month to be exact

So it has been a while since I posted. Last month was quite a busy one. I ended up redoing a site for Worcester MMA where I train Brazilian Jiu Jitsu. It is mostly done at this point. I am glad to help out the academy that has helped me stay in shape and live a healthier life style of the past three years. Check out the fruits of my labor here http://worcestermma.com!

I am still living a mostly Plant Based Whole Grain diet. I feel great, my weight is down almost 10 pounds and I am adjusted to it. That said, I have been doing what I call the 80/20 rule. I am good and stick to my diet 80% of the time with 20% allotted to situations where I am in situations where eating plant based is not really a viable option.

Most weeks I well ahead of the 80% mark and the way I look at it, if I can be good 80% of the time it is better than being bad 100% of the time.

I have recently dabbled in homemade Vegan Burgers. I was thrilled when a Google + Friend, Larry Fournillier asked me if I would like to make them for his Hangout Networks. As most people know, I am a foodie, I love to cook and work in the kitchen and jumped at the chance to take Larry up on his offer.

So, this Sunday October 14th at 4PM  Eastern Standard time come watch me make my homemade vegan burgers and guacamole to go on the on any one of the following places;

http://hangoutnetworks.com
+Hangout Networks official Google Plus Page 

If you want to join me and cook along here is the recipe. The show is an hour and it is live so it should be interesting.

Vegan Burger Recipe

2 Table Spoons Olive Oil or I prefer Grape Seed Oil

4 cloves Garlic Minced

Medium Red Onion Chopped

Small Sweet Onion Chopped

2 to 3 celery stalks chopped

2-3 medium carrots grated

Red and Green Pepper Chopped

Zucchini Chopped with the seedy middle removed.

Vegetable Stock

15 oz Can Black Beans use whole can

15 oz Chick Peas chick peas peeled I use about half the can

2 Portabella Mushroom Caps grilled (Optional)

1 Jalapeno ( Optional)

1/2 Cup Walnuts finely chopped by pulsing in Food processor a few times.( Optional)

Vegetable Stock 1-2 Cups

2-3 Table spoons Liquid Aminos or Soy Sauce

1 Cup + Quick Oats

1/4 cup Flax Seed Ground

Bread crumbs

Vegan Burger Recipe- danielsfontaine
Vegan Burger- danielsfontaine.com

 

Guacamole

 

2 Ripe Avacodos

2 cloves Garlic minced

1/2 Roma or Plum tomato deseeded and finely chopped

Salt and Pepper to taste

1/2 Lime

Heat Pan to medium

Add Oil, once oil has heated add Garlic, sweet onion, red onion, celery, grated carrots couple cranks salts and dash of pepper.

I usually let that saute for 3-5 minutes.

The I add Green and Red Pepper, Zucchini and Liquid Aminos. Let the go for another 3-5 minutes and add Vegetable stock.

Reduce heat slightly and Simmer for a few minutes covered.

Remove cover add, Black Beans, Chick peas, 1 chopped Jalepeno and 1 chopped Grilled portabella, a dash more of pepper, cover and continue simmer. If it is cooking of Stock add a little bit more if needed.

After 5-8 minutes simmering covered, everything should be soft and ready for the food processor.

Add to food processor and puree until is almost smoothy consistency.

Return to pan on low. Add walnuts, remaining Portabella mushroom ( finely chopped)

Pour mixture into Mixing bowl.

Add Quick oats, bread crumbs and flax seed to thicken mixutre to the point where once cooled you can easily mold a burger. Depending on how much stock cooked off or you may have added this may vary. It should have an Oatmeal like consistency.

Put in fridge to cool .

Once cooled, with a large spoon, scoop a burger sized portion out and add in a meatball like clump to a heated ( a bit higher than medium ) skillet with Grape Seed Oil. Let the bottom heat, and flip, once flipped flatten it out in to traditional burger shape.
Serve after heating through for about 3-4 minutes a side,

 

Swordfish Tacos Recipe with Wallymolee

So recently I made some Swordfish Steak tacos with homemade guacamole or ” wallymolee ” as my 3 year old calls it. I searched the internet for a  Swordfish Tacos Recipe and didn’t find too many that didn’t suggest the Swordfish to be grilled. Being winter here in the New England I wasn’t going to be able to grill it.

Here is the recipe that I MacGyverized with what I had available in the cupboard.

Prep time 30 minutes for both Guacamole and Swordfish Tacos

Cook time: 8 minutes
Serves: 4

Ingredients:

1lb Swordfish Steak
2 Acocados
1 Red onion
1 medium sized vine tomato
2-3 cloves or garlic
TBSP Extra Virgin Olive Oil
1/4 Water
2 TBSP taco seasoning
1/4 teaspoon chili power
dash of paprika
3 TBSP Fresh medium or hot Salsa

Marinade for Swordfish Tacos
In a mixing bowl I combined the following ingredients

2TBSP of Taco Seasoning
1/4 Cup water
TBSP of Extra Virgin Olive Oil
1/4 cup diced vine tomato
1 1/2 limes worth of lime juice.
Dash of Salt and Pepper
1/4 teaspoon Chili power
Dash of paprika

I removed the skin from the swordfish steaks and cut into roughly 1 inch cubes. I added the swordfish to the mixing bowl with the marinade and tossed lightly. I covered and put in the fridge while I prepared the guacamole.

I preheated the oven to 400 before starting on the wallymolee.

 

Walleymolee a.k.a Guacamole

Two large ripe Avocados2 Cloves Garlic
1/4 cup diced tomato
1/4 diced red onion
Half Lemon worth of lemon juice
salt and pepper to taste

 

A good start

 

 

Remove the skin and pits from two ripe avocados.

 

 

Good things about to happen.In a medium mixing bowl I added the garlic, 1/4 cup red onion and 1/4 cup diced tomatos, half lemon worth of lemon juice.

With the back side of a fork and mashed and stirred it all up into the wonderful wallymolee as my 3 year old calls it to have on our Swordfish Tacos.

Finished Wallymolee 

With the guacomole ready and waiting I returned to the marinating swordfish steak. I dumped the swordfish out on the a baking sheet covered with tin foil and put two hefty table spoons of fresh medium salsa over the to top of it. Put in the oven for 8 minutes.

Out of the OverUpon taking it out I put the last Teaspoon of fresh salsa on it and tossed in a mixing bowl.

The finished product served with cheese, salsa, lettuce and fresh guacamole and a nice Margarita!

I am not a recipe guy per se. I more shoot from the hip. I realize that the formatting of the Swordfish Tacos Recipe may not be too traditional but it gets this point across.