Williamsburg Taco Crawl Kick Off

Today, we will be walking around Williamsburg eating tacos, drinking cocktails and enjoying this glorious almost fall weather.

Seitan Taco from Endless Summer Truck circa 2012

Follow us on Twitter for live photo updates @blog_scuse_me and stay tuned for more VeganMoFo taco reviews.

I Made Thug Kitchen's Smoky Bean and Spinach Burgers!

WHAT TIME IS IT KIDS?

Hot damn I loved Colecovision as a child.

 

 

This recipe, from the hilarious, health-conscious, delicious, and profane Thug Kitchen (First cookbook drops Fall 2014! Mark your calendars....) turned out some tasty burgers, my friends.

 

 

Let's relive and reflect, shall we?

 

 

The lineup of YUM-O ingredients.

 

I love recipes that give me an opportunity to use my appliances; they make me feel like a culinary veteran who got her money's worth. I unearthed the food processor, busted out the spinach/chopped onion/ liquid smoke/smoked paprika/etc., and commenced to hustlin'.

 

 

 

This doesn't look particularly appetizing right after pulsing, but it tasted fantastic. Plus, as Thug Kitchen points out, you can experiment with herbs and spices and taste to your heart's content before cooking since there won't be any pesky E. coli lurking about; unless a poltergeist drags a raw chicken across your counter and you're too irresponsible to lay down some disinfectant.

 

 

Baked to golden brown goodness. No pan-frying for these fiber-rich MFers. The recipe gauges that you'll need about 20 minutes on each side if you're baking full-sized patties instead of sliders - I needed 28 or so.

 

 

This friggin' roll left something to be desired so kindly ignore it. There's that smoky, sumptuous patty topped with melted Daiya cheddar, pickles, and katt-supp.  

 

Next time you're in the mood for a Boca burger, consider this instead!  Simple, filling, nutritious, and lasts through the week (recipe makes 16 sliders/8 patties - or you can double the recipe and cover yourself for lunch AND dinner - whuuuut?!).  By the way, these are perfect with sliced avocado.

 

 

 

 

 

 

 

 

 

 

 



 

 

 

 



Happy International Day of Kale!

It's September 3rd, 2013, the First Annual International Day of Kale.  Enjoy this video from JL Goes Vegan showing how to make massaged kale with avocado.  

Kale - fresh from the garden

With kale and yellow tomatoes straight from the garden, I made the spring kale salad with sweet mustard miso dressing from Blissful Bites which can also be found here.  The dressing is simple with lemon (juice and zest), miso, stoneground mustard, maple syrup, nutritional yeast, salt, pepper, and water.  The miso, mustard, syrup, and nut. yeast are all equal parts so it's an easy recipe to throw together on the fly.  With nutritional yeast and kale, you really can't go wrong.

Make everyday a kale day!