White Castle’s Vegan Burger is Really Tasty

white castle vegan slider

White Castle is a burger chain by me in the Midwestern US.  They started offering a vegan burger about a year and a half a go and I didn’t really pay attention because sometimes I like to pretend I eat healthier than that, LOL.  I just tried their vegan burger for the first time today and it is FANTASTIC!!!  Now I’m mad at myself for not going sooner.

The burger itself is by Dr. Praeger, which is a frozen brand of plant-based burgers.  The specific type used is the California Veggie Burger, which has cute little chunks of carrot and eda mame (soybeans).  Praeger’s website says the whole line of burgers are “Certified Vegan”.  Nice.

The manager of the White Castle I went to was really sweet and he informed me that the veggie burgers are cooked on their own separate meatless grill.

Even better, the bun is already accidentally vegan:

(From Foodfacts.com)

Traditional Bun ingredients (29)

white castle vegan slider
Of course I got it without ranch sauce.  They also come with optional onions and pickles.  They had a ton of other accidentally vegan sauces to put on it, but plain old accidentally vegan ketchup was perfect.

Low-fat Vegan Cornbread Recipe

Low Fat Vegan Cornbread

Wet ingredients:
1.5 cups non-dairy nut, hemp, or soy milk (can mix 3/4 cup non-dairy milk with 3/4 cup water for super low fat version)
1.5 Tablespoons white, regular, apple cider, or rice vinegar
1/2 cup plain applesauce

Dry ingredients:
1 cup flour
1 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar

Preheat oven to 425 degrees (218 Celsius)

Directions: Combine non-dairy milk and vinegar in a small bowl, set aside.

Mix all dry ingredients in a large bowl. Then add the non-dairy milk, which will have curdled from the vinegar, and the applesauce. The resulting mixture will look like cake batter:

Pour the mixture into a seasoned cast iron pan or a 9 x 9 baking dish. I used a combo of my small cast iron pan and 7 muffin cups.

Baking times:
25 minutes for one big pan or 9 x 9 baking dish
20 minutes for 2 small pans or loaves
15 minutes for muffins

Test for done-ness by inserting a toothpick or knife, if it comes out clean, cornbread is done.

Vegan Quinoa Tabbouleh

Tabbouleh is a Middle Eastern salad that’s usually made with bulgur and mint.  It’s absolutely DELICIOUS with quinoa and parsley instead.  Quinoa is a funny looking, quick cooking grain that is the healthiest of all the grains, full of protein.  Then there’s parsley.  Did you know parsley counts as a dark green leafy vegetable?  All vegetables of dark, rich color indicates are antioxidant rich.  Studies show that parsley contains myristicin, a potent cancer fighter, as well as vitamin A, B, C, and K.  Together, parsley and quinoa make a very yummy cold salad with a tangy fresh lemon juice and extra-virgin olive oil.

 

Ingredients

2 cups dry quinoa
4 cups water

2 cups finely chopped parsley (the more, the merrier)
half a lemon’s juice — put the lemon in the microwave for 20 seconds to get the most juice out of it
1 tablespoon extra virgin olive oil
2 tablespoons finely minced onion
1 clove finely minced garlic (optional)

Salt to taste

Directions

Cook quinoa by placing quinoa and water on a pot on the stove.  Bring to a soft boil on high heat and stir, then immediately turn the heat down to Low and cover the pot with a lid.  Leave lid on for about 20-25 minutes or until the quinoa fluffs up and soaks up all the water.

Salad is made by combining the cooked quinoa with the other ingredients.

You could now chill the quinoa and make the salad later.

Or just toss hot cooked quinoa in a bowl with all other ingredients, stir, and eat it if you can’t wait!

 

Vegan Peanut Butter Noodles

This is for you, Marie!! Thanks for commenting.

Ingredients:

Rice noodles or linguine, preferably whole wheat
Chopped green pepper (or red, orange, yellow)
1 cup firm tofu (optional)
1 cup chopped broccoli
1 cup finely chopped carrot
1/2 onion or green onion
2 heaping Tablespoons peanut butter
2 teaspoons of soy sauce
1/4 cup water for thinning sauce

Cook noodles according to package directions. I usually cook half a box of noodles at a time. Saute all vegetables and tofu at medium-high heat a large fry pan in a little oil (1 Tablespoon at most) for one to three minutes, just enough to *barely* cook vegetables. Make a well in center and plop the peanut butter in the vegetable pan. Add the soy sauce on top of peanut butter and stir in water as the peanut butter melts. Add noodles, toss well, and serve. Shown with Sriacha sauce on top!

Vegan Fried Tofu Cutlets

Vegan Fried Tofu Slices

1 package of firm tofu, drained and sliced into 3/4 inch thickness

1/2 cup nutritional yeast flakes

2 tablespoons onion powder

1/4 teaspoon salt (to taste)

1/2 cup of potato flour or unbleached regular flour

Mix all ingredients except tofu together in a bowl.  Dredge tofu slices until they are coated on both sides with flour mixture and fry in a little oil in a pan until golden brown.

My favorite way of eating these is with a bowl of brown rice and wilted spinach with a drizzle of soy sauce, but I also like fried portobello mushrooms & spinach like in the picture below.  I suppose you could eat the fried tofu cutlets in sandwiches.  Not me though.  The only kind of sandwich I genuinely like is a veggie burger or plain peanut butter on wheat.

Vegan Hot or Cold Angel Hair Noodles

Can’t decide whether I like them better warm or cold.  You decide.

Ingredients:

1/2 box of Angel hair pasta (Cappellini) boiled 3 minutes in water or al dente

Leaf spinach, 2 cups

2 cloves garlic, minced

Tablespoon olive oil

1 teaspoon salt

1 fresh lime

Optional – cilantro sprigs

Bring a 3/4 full pot of water to a boil.  Break angel hair noodles in half and add them to water with a little oil.  Meanwhile, fry garlic in a Tablespoon of olive oil on low heat in a big pan.  After pasta has cooked 3 minutes, strain the pasta in a colander.  Now add the pasta to the big pan with the garlic.  Add spinach and salt to the big pan and squeeze the lime all of it. Toss/stir the noodles and cook just long enough until the spinach barely wilts.

Vegan Guacamole

Ingredients:

1 ripe avocado, peeled, pitted, etc. (you can tell when they’re ripe if they are firm with no soft spots but not hard like a basketball.)

1/4 of a lemon’s juice

1/4 cup finely minced onion

1/2 teaspoon salt

Directions:

Smash avocado flesh with a fork in a shallow bowl, squeeze the lemon into the mash, add onion, salt, and stir well.

Smooth Vegan Cheez Sauce

I was never a big fan of Kraft Mac & Cheese or any cheese-noodle dish when I was a child. All that stuff is too toxic, fatty, and over-processed anyway, it’s atrocious for the digestive system, and as always I don’t want animals to suffer for the sake of my diet.

This recipe doesn’t truly taste like cheese, but that is why I like it. I don’t like most vegan cheeses; they’re nasty. Yes, I’ve tried Daiya . . . sorry people, I think Daiya is one of the all-time worst!

SMOOTH VEGAN CHEEZ SAUCE

This vegan cheese sauce is pictured over organic whole wheat macaroni. It has a happy orange color and the lemon adds a nice flavor. The recipe is slightly modified from a cookbook I highly recommend, Dairy Free and Delicious by Brenda Davis and Bryanna Clark Grogan.


1 medium to large size potato, peeled and chopped small
1 carrot, chopped small
1/4 of an onion
12 ounce brick of silken tofu (1.5 cups), I used Mori-Nu Firm.
1/2 cup nutritional yeast (yellow flakes sold in big cans in Whole Foods near the vitamins, supposedly is full of B vitamins)
1/2 teaspoon garlic powder
Salt to taste
Juice of 1/2 a lemon
About 1 cup water

Directions:
Peel and chop the potato, carrot, and onion and then put them into a pan with not even enough water to cover them. Bring the vegetables to a boil as if you were making stew, then take the heat down and let them cook until the carrots are tender.
Meanwhile, combine tofu, nutritional yeast, lemon juice, and garlic powder in a blender. You can pulse the blender at this point but it doesn’t matter. As soon as the vegetables are done, dump them to the blender with the tofu stuff along with the hot water they cooked in. Blend away until everything is 100% smooth. Add any amount of salt you prefer and blend again.

Sauce is then ready to eat! I like it on noodles or steamed broccoli.

Vegan Orange Scented Almond Biscotti

No tea addiction could ever be complete without a cookie addiction to pair along with it. I made these tonight and they are easy and delicious. This recipe is from Robin Robertson’s genius awesome giant tome of a cookbook Vegan Planet. Thanks Robin!!

Ingredients
1/3 cup soy margarine 2 cups flour
2/3 cup sugar 1 1/2 teaspoons baking powder
*Egg replacer for 2 eggs 1 1/2 teaspoons orange zest
1 teaspoon vanilla extract 1/2 cup slivered almonds

Optional: 1/4 cup chopped dates (my addition)

1. Cream soy margarine & sugar with a beater until light and fluffy.
2. Blend in egg replacer and vanilla, mixture ends up soupy. Mix in flour and baking powder. Lastly add orange zest, almonds, and dates if using. Chill for 10 minutes in refrigerator. Preheat oven to 350 degrees.
3. Divide chilled dough in half and knead until it sticks together. Form two logs and flatten them slightly on a greased cookie sheet. Bake 25 to 30 minutes in the 350 degree oven.
4. Take the biscotti loaves out of the oven, let them cool a little, and slice them into 3/4 to one inch slices. Place them back on the cookie sheet and bake 10 minutes more at a lower temp, 275 degrees.

*Egg replacer: Instead of egg, you can use flaxseed meal. 1 tablespoon of flaxseed meal mixed with 3 tablespoons water equals one egg. Wait 5 minutes and it colloids into a weird viscous paste.

Alternately, 1/4 cut soft tofu OR 1/4 cup pureed fruit mushed with 1/2 teaspoon baking powder = 1 egg.

. . . August . . . is hot.

August is always the same. 90+ degrees of wet heat. It’s hard to eat, but once you start eating, you’re ravenous. I’ve been living on cucumber gazpacho from a recipe I learned at Veggie Fest by my chef idol, Louise Hagler. It’s yummy. I will provide the recipe soon.

August is the season when I think all women want to cut their hair off. Probably because it is so hot. In this weather, the split ends get worse and there is tons of frizz. I am resisting haircuts because my hair doesn’t look good short. Instead I put it in a bun, which is probably very dorky of me but oh well.

I wear winged eyeliner and silver eyeshadow all the time but what’s weird is it doesn’t look all that extreme once it’s on.