Be the change you wish to see in the world...

- Gandhi

Monday, June 10, 2013

My Father's Day Menu

I am celebrating Father's Day this year over the grill.  This is very typical for my family.  My in-laws and parents gather together for a barbecue of some kind and fun in the sun and pool.  This year, my hubby has made a special request for my "Hermosa Burgers" and I am happy to oblige, especially since it gives me an opportunity to veganize an old favorite.  I used to make these burgers in my non veeg days, featuring bleu cheese.  I named them after the city we live in, Hermosa Beach.  Below is my new and improved, vegan recipe (don't worry honey, I will make you the beef version).

Here is the whole menu:
Cowboy "Caviar" and tortilla chips
"Hermosa Burgers"
Curly Fries (good 'ole Ore Ida frozen potatoes!)
"Caesar Pleaser" Salad from Kris Carr's Crazy Sexy Kitchen
Cowboy "Caviar"
My sis-in-law made this at one of our Father's Day shindigs a few years ago and it was a huge hit.  Served with tortilla chips, it makes a great appetizer.

2 tablespoons red wine vinegar
1 1/2 teaspoons Tabasco
2 teaspoons olive oil
1 clove garlic, minced
Freshly ground pepper to taste

1 firm avocado, sliced into 1/2 inch cubes
1 15-ounce can black eyed peas (or approximately 2 cups of cooked peas)
1 11-ounce can of corn
2/3 cup chopped green onions
2/3 cup chopped cilantro
1/2 pound roma tomatoes, insides scooped out, chopped into small pieces
Freshly ground sea salt to taste

Make vinaigrette and set aside.  Drain peas and corn.  Combine with remaining ingredients.  Pour vinaigrette over and combine.  Chill.  Serve with tortilla chips.

"Hermosa Burgers"
Makes 6 patties

1 15-ounce can garbanzo beans
1/4 cup all-purpose flour
Sun-dried tomatoes in oil, drained and minced
1 avocado, sliced
Vegan bleu cheese

4 hamburger buns
2 tablespoons vegan Worchestershire sauce
1 tablespoons steak seasoning
Spinach leaves (or other green of choice)

Caramelized onions
2 yellow onions
2 tablespoons olive oil
2 tablespoons Earth Balance butter
1 tsp sea salt
1/4 tsp freshly ground pepper

1. Slice the onions thin.  
2. Heat the oil and butter in a pan over medium heat.  Once butter is melted, add onions.  Saute onions until golden brown and caramelized (approximately 20 minutes).  Add salt and pepper.  Set aside.
3. In a medium bowl, stir together garbanzo beans, sun-dried tomatoes and blue cheese (make sure you crumble it first).  Mash with a potato masher leaving some chunks of beans.
4. Add Worchestershire sauce and steak seasoning.  Mix thoroughly.
5. Stir in flour and knead the dough by hand so flour is well distributed.
6. Form dough into patties and grill 3-5 minutes per side.
5. Toast buns.  Spread Vegennaise (or other spread) on each side.  Add patty.  Top with grilled onions, sliced avocado, and spinach.