Archive of ‘burger’ category

Killer Vegan {Restaurant Review}

My husband and I were child-free for the afternoon so we had a delicious lunch at Killer Vegan in Union, NJ. I had the Killer Panini for the first time. It was so delicious and reminded me of the seitan wraps I made for road trips. My husband had the Guns Killer Vegan Panini

Killer Vegan is a diner and delicatessen in Union, NJ. I love this place. They started off small with only a few sandwiches and sides and a twice a month all you can eat brunch. Yes an ALL YOU CAN EAT VEGAN BRUNCH! They have burgers, panini’s, sausage and meatball sandwiches, new dinner specials every week, disco fries (!), cheese fries (!) homemade cakes, cookies, milkshakes and more!  I’ve been here a handful of times already and it’s been fun to see their menu and hours of operation grow.  My last visit their I had the new Killer Vegan Panini. Filled with Country Fried Seitan, avocado, arugula, tomato, onion and chipotle mayo.  It was perfectly paired with the kale slaw. The seitan was so delicious I wish I had a plate of it to myself!

1st of 2 identical plates of food at the all you can eat opening brunch at Killer Vegan in Union. I stole bites of pancakes and French toast from my kids plates.

All-You-Can-Eat Brunch

Brunch at Killer Vegan is alway’s All-You-Can-Eat and alway’s amazing. A buffet filled with homemade sausages and tempeh bacon, biscuits and a cashew sage gravy, tofu scramble, steamed greens, arroz con gandules, pancakes, french toast and home fries. On one or two occasions I’ve also spotted and dined on some deliciously sweet plantains.

One time a woman on line asked me what to put the cashew gravy on and I just said “Everything. Just put it on everything.”  

Delicious KV Burger and Kale Slaw at Killer Vegan in Union NJ today with the Montclair Vegans meetup! Not pictured: Mint Chip Milkshake, it was awesome. Thanks @diannewenz !! KV Burger

Their burger menu has grown from 1 burger to 4 different burgers including the original KV Burger (pictured), the Gunslinger Burger, which my husband enjoyed on our last kidless visit there, a Pizza Burger and The Killer, which I’m looking forward to trying the next time I visit. Its 2 burgers, cheese sauce, sauteed onions and coconut bacon. I can’t say no to Coconut Bacon! The burgers are house-made, delicious and they don’t fall apart. I’ve never been disappointed.

Lunch from Killer Vegan today: Sausage and Peppers w. Kale Slaw. Miles's fries in the top left corner. Not pictured: Butter Pecan Milkshake #vegan

Sausage and Peppers

One of my favorite things about Killer Vegan is that they make their own sausages. I love store-bought vegan sausages and buy them all the time for convenience but when a restaurant goes out of their way to make their own it’s special and I notice and I eat them. Nothing beats a house-made sausage and pepper sandwich!

If you can’t tell by these pictures I really dig Killer Vegans Kale Slaw. When you order a sandwich it comes with chips or you can upgrade to one of their sides. I alway’s upgrade to Kale Slaw. It tastes exactly how I make my own Kale Slaw at home and I really should go for one of their other sides like Roasted Brussels Sprouts, Fries or Mashed Potatoes but I just really love Kale Slaw! 

Not pictured are the vegan Milk Shakes and desserts I’ve tried at Killer Vegan. Nine different Milkshake flavors from Mint Chocolate Chip to Butter Pecan and desserts like Red Velvet cake, Chocolate Chip Cookies, Mini Cupcakes, Peanut Butter Chocolate Cake and a Cookies and Cream Cake. I could live happily eating at Killer Vegan forever! 

If you are in the area take a peek at their menu and plan a trip to eat here!

Black Bean Burger

Dinner: black bean burger, caramelized onions and mixed mushrooms, mesclun greens and chipotle aioli. #vegan #homemade

Black Bean Burger w. Mushroom and Onions

During my daughters last swim lesson of the summer all I could think about was what to make for dinner. I’ve been in a rut lately. We’ve been eating a lot of pasta, Veggie Heaven chinese and Elevation Burger for veggie burgers. I wanted a veggie burger for dinner but didn’t want to eat out yet again so I decided to make my own. I’m so happy I did. It got my creativity flowing again, it was fun, quick and turned out delicious! My nearly 6 year old daughter ate her whole one albeit it wasn’t as large as mine and my husbands. My 2 year old son ate 2 bites of his, which was even smaller then his sisters, and I consider that a success. He still likes food he just doesn’t want to eat it. Its rather annoying and I think part of why I’m in a cooking rut.

Since I made this after a lesson I didn’t have time to write measurements down so there won’t be a recipe today. I’ll add it to the site when I do have a chance to make them again.

I simply mashed a can of drained and rinsed black beans, added some finely chopped raw onions, garlic powder, onion powder, cumin powder, shoyu, bread crumbs, vital wheat gluten, water, salt. Shaped them into burgers and lightly fried them on both sides for a few minutes until browned.

The burgers were served on Sourdough buns from Whole Foods. To dress up the burgers I caramelized onions and mixed mushrooms together and made a chipotle mayo which is just mixing chipotle powder with veganaise and a dash of salt. We topped them off with some mesclun greens. To the side of our burgers, not pictured, were some salty tator tots. You can’t go wrong with a side of tater tots!

Random Eats

Dinner from bottom to top: spinach, mashed potatoes, BBQ pinto bean burger, caramelized onions, BBQ sauce! #vegan #whatveganseat

BBQ Pinto Bean Burger

Whenever I check to see what people are searching for to get to my blog it is usually for a Pinto Bean Burger. It’s definitely one of my top recipes. With that its one of my recipes that I don’t make that often which is dumb because of how simple it is. I had a hankering for a veggie burger the other week so I threw this recipe together in no time. We didn’t have any type of rolls, baguettes, etc in the house so I served it over raw baby spinach, mashed potatoes and caramelized onions. It was then topped with some BBQ Sauce.  Comfort food at it’s best!

Received my @vegancuts order of Obsessive Confection Disorder chocolates.  #vegan

OCD Sampler Pack

A few weeks ago VeganCuts had a sampler pack from Obsessive Confection Disorder. I ordered it immediately! I’ve always wanted to try these chocolates and I’m so glad I did. There were 2 pieces of each confection so it was perfect to share with my husband. I had a hard time deciding which was my favorite. Everyone I tried was my new favorite. Now that we have eaten all of them I can say that I love all of them but I would probably order the OCD Sweet Stix above all others and maybe the Vanilla Bean Caramels next.

Lunch: peanut salad. Mesclun, radish, cucumber, pepper, peanuts, peanut vinaigrette  #vegan #veganfoodshare

Food Co-op Salad

We get organic produce every two weeks and lately it has been loaded with all sorts of salad greens. One week had about 5 different ones in it. I had to make a large salad for lunch that day because there was no way I could store all the greens. It was insane.

Vegan cupcakes at a school bake sale!! (Not mine)

Vegan Cupcakes

We held a bake sale at school for my daughters kindergarten class to raise funds for their end of year picnic. One of the moms made vegan cupakes! That’s right VEGAN CUPCAKES at a school bake sale! There were amazing. The best part was standing outside after school and seeing parents walk out with them saying how great they were most likely not knowing that they were vegan.

School Lunch Roundup

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Monday or Tuesday (i forget which day I forgot to take a picture)

Tofurky Roast Beef Slices, Tings, Oranges, Carrots, Chocolate Chips. She ate most of this lunch. Only left a few oranges and carrots and ate some of them after she came home from school.

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Wednesday

Pasta with broccoli, zucchini, tomatoes and broth, Barbara’s Oatmeal Snackimals, Strawberries, Grape Fruit Twist, Chocolate Chips. She didn’t eat all of the veg in the pasta but she did eat some it.

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Thursday

Cut up BBQ Pinto Bean Burger with Ketchup to dip, 365 Sandwich Cremes, Sauteed Broccoli and Carrots, Strawberries, Bunny Grahams. She claims to have only eaten 3 pieces of broccoli. I don’t think she ate any of the veg. :) Not pictured: Cut up orange.

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Friday 

Veggie Loaded Rice and Beans, Organic Crackers, Barbara’s Oatmeal Snackimals, Grapes, Chocolate Chips. She’s still in school but I expect all of this to be eaten. Re said this morning that this was exactly what she wanted for lunch today.

She takes a thermos of water with her everyday. One day I gave her a water and an Honest Kids apple juice pouch and she didn’t drink it. I think I’ll only send water with her to school since she prefers it.

Recipe: BBQ Pinto Bean Burgers

BBQ Pinto Bean Burgers

A few weeks ago I had one of those crazy “I must cook something new right this second!” moments. Within 30 minutes of that “moment” I was chowing down on the burger you see above.  It was one of those wonderful and crazy cooking experiments that worked out really well. So not only did I eat the burger for lunch but I also ate it again for dinner and then if I remember correctly I ate it again for lunch the next day.

My favorite parts of this recipe are the raw onions and the BBQ sauce that are mixed into the burger. I always like raw onions on top of my veggie burgers but they always either fall off or you eat a huge chunk of the onion with one bite and it just doesn’t get evenly distributed between bites. I figured if I chopped them up and stuck them in the burger that would take care of those 2 problems and it did! Some of the onions got cooked while the burgers were frying in the pan but the majority of them were still raw-ish. You definitely got that raw onion flavor with every bite.  For the BBQ sauce, I alway’s knew I was going to put some on top of the burger, when I had the idea to make them, but I then decided to also put some into the burger to get that extra BBQ flavor. It was nice and subtle.

A few weeks after creating this burger I also used this recipe during a vegan cooking class I was teaching with 2 of my friends for our local vegan meet up group. Everyone really liked it and I hope you all like it too!

BBQ Pinto Bean Burgers
makes 4-5 burgers depending on the size you want

3 cloves of garlic, minced
1/2 of a red bell pepper, finely diced
2 tablespoon olive oil, divided
1 15oz can pinto beans, drained and rinsed
1/2 small onion, finely diced
1/2 cup vital wheat gluten
3 tablespoons of your favorite BBQ Sauce, I use Annies Smokey Maple
1 tablespoon tamari
1/4 teaspoon salt
2 tablespoons water (only if needed)
1 avocado, sliced
mesclun salad
burger rolls

In a medium or large saute pan, heat your olive oil over medium heat, add your chopped garlic and peppers and saute until soft. About 5 minutes.

In a medium size bowl mash the pinto beans with a potato masher or fork. Mix in the garlic-pepper mixture, onions, vital wheat gluten, BBQ sauce, tamari and salt. Ditch your mixing utensil and with clean hands kneed the burger mixture to help activate the vital wheat gluten (this is what makes the burgers hold their shape.) If the mixture seems too dry add the water 1 tablespoon at a time until your mixture is moist enough to hold it’s shape.

Form into whatever size burgers you want.

In the same pan you cooked the garlic and peppers add 1 tablespoon of oil and reheat the pan over medium heat. Cook the burgers until golden brown, approx. 3-5 minutes each side.

Place on bottom of a burger bun, spoon extra BBQ sauce, add some avocados and some mesclun salad, top the burger with the other bun and EAT!