Cook With Us #15: Vegan Fourth of July Spread! {Pinkeye Pea Burgers, Oven Fries, Cauliflower & Eggplant Salad}

in #cookwithus6 years ago
Hey there folks! I’m back with a bit of a long post today, so if you take the time to hang with me here I will reward you with some delicious food. ;) I am really excited that the @cookwithus challenge is back on for another round since I had so much fun joining in on the last few weeks before the awesome crew took a few weeks off. This first week back is themed “National Holiday Food”. Since it just so happens to be the week of our Independence Day here in the USA, I figured it would be appropriate to stick with that for my holiday of choice. There are also lots of options as far as traditional foods, so not too hard to find something that works. ;)


It is also a bit of a personal holiday for me. I mentioned in my post yesterday that it is 5 years since I stopped eating meat! I kind of like the term veggie-versary, so I’m going to stick with that. Many people worry that they will miss out on things like favorite holiday foods when they make a big lifestyle change, so I think it is also quite appropriate to the contest theme to show how we vegans don’t have any issue whipping up a delicious spread regardless of the occasion!



I often tell people that I actually have become a much better cook since omitting animal products from my kitchen. I am sure the first few months I made plenty of missteps in my meal planning and cooking, but after this long I have my meal prep down to a perfect science and I have a better understanding of what I like to eat to feel healthy and satisfied. There are so many wonderful plant foods available near me that I am rarely without local inspiration from the market. There are definitely things I thought that I would miss, but I have found you can veganize just about anything. And even better—you can make just about any of those vegan things healthy and still packed with flavor!


Probably one of my favorite animal-based meals I really enjoyed throughout my childhood years was a burger and fries. Burgers tend to be one of the top things cooked during the summer holidays like the 4th of July, so I thought that would make a great option for my entry this week. I am always on the hunt for the perfect veggie burger. They can be challenging to find the right texture and moisture level to stick together during cooking and not dry out. I was really pleased with how this combination came together. The pinkeye purple hull beans have been available for the past few weeks fresh from the local farmers market, so I thought they would make the perfect base for my patties. The zucchini (also local) added just enough moisture without making them soggy, so my final product had a nice crust on the outside while still keeping that slightly softer texture inside. The smoked paprika and liquid smoke added that perfect flavor to bring you right into the summer BBQ state of mind.


Another typical summer side dish is the mayonnaise-laden broccoli salad. Besides traditional mayo having animal products, it is also pretty high in fat. A bit of fat in my diet from whole food sources is definitely needed both for health and to add a nice creamy texture to certain dishes, but I know I feel a whole lot better when I don’t overdo it on that macronutrient. Even some of the vegan mayo options have more oil than I like to consume. Enter silken tofu! Though it does have naturally occurring fat, the texture is so soft and creamy you don’t need to add any oil to get a similar dressing to the traditional salad. With a little hit of lemon and apple cider vinegar for acidity, it made for a delicious vegan salad dressing!



I hope you all enjoy my vegan spread as much as @dksart and I did! This was the first time I finally tried using the boil then bake method for my fries, and I have to say it is a game-changer! To be able to get crispy, oil-free fries without sticking to the pan is pure magic. Next time I’ll definitely try a thinner cut to see how that comes out for a different style of fry.  Happy (summer) holidays!



Pinkeye Pea Veggie Burgers

Makes 5 Patties

  • 1 ½ cups cooked pinkeye peas (can sub blackeyed peas)
  • ½ cup fresh herbs—I used fresh mostly fresh oregano and a bit of dill from the garden
  • 1 tablespoon tahini
  • 1 tablespoon light miso
  • ½ teaspoon liquid smoke
  • 1 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • ½ teaspoon chipotle chili powder
  • ¼ teaspoon cayenne (optional)
  • ½ cup shredded raw zucchini
  • ½ cup bread crumbs

Place all of the ingredients through the spices into the food processor. Pulse until the peas are broken down and everything is starting to mix together. Add in your zucchini and continue to pulse until the mixture is incorporated and the beans are completely broken down.


Scoop out into a bowl and mix in with the bread crumbs. Put into the refrigerator for 30 minutes to make the patties easier to form.

Preheat your oven to 400 degrees Fahrenheit. While the oven is heating up, scoop out half cup portions of the vegetable mixture and form into patties. Place onto a lined baking sheet and cook for 20 minutes. Flip carefully and cook for an additional 15 minutes on the opposite side.

Serve with your favorite toppings like fresh summer tomatoes (they are to die for here right now!) and avocado, hummus, or the traditional ketchup and mustard! Since I was making a big batch of delicious oven fries, we did our burgers without buns, but these held together well enough to stand up to a traditional burger presentation!


Oil-Free Oven Fries

Makes 5 Solid Portions

  • 3 medium to large russet potatoes
  • 1 tablespoon Northwoods seasoning (I love my Penzeys, but feel free to sub your favorite fry seasonings)
  • 1 tablespoon nutritional yeast

Cut the potatoes into large wedges for hearty fries. (Are they still called “steak fries” if you’re vegan?) Place in a large pot of cold water. Bring up to a boil and cook for just 5 minutes. Remove from heat and drain off the starchy water.

Heat your oven to 425 degrees Fahrenheit. Spread the potatoes out onto a large lined baking sheet (or two if you need space) and sprinkle with the seasoning and nutritional yeast. Place into the oven and cook for 20 minutes. Flip the fries, then put back in the oven and cook for an additional 20 minutes or until they are puffed up and the edges getting brown and crispy!

Serve immediately for the best texture, or reheat any leftovers under the broiler or in a toaster oven.



Creamy Roasted Cauliflower & Eggplant Salad

Makes about 8-10 side dish portions

  • 1 medium eggplant, trimmed & chopped
  • 1 large cauliflower, cut into florets*
  • 1 tablespoon Italian seasoning blend
  • ½ cup dried cranberries
  • ½ cup walnut pieces
  • 1 cup silken tofu
  • ½ lemon, juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon light miso
  • ½ teaspoon smoked paprika
  • Pinch of cayenne
  • ¼ cup chopped green onions or chives

Preheat your oven to 400 degrees Fahrenheit. Place your chopped eggplant onto one lined baking sheet and the cauliflower onto another. Sprinkle each with some of the Italian seasoning. Place in the oven and cook for approximately 30 minutes, stirring halfway. The eggplant may be done sooner than the cauliflower, so that is why I like to do two different sheets. That way I can pull it out sooner and let the cauliflower continue to cook through.


While your veggies cook, make your tofu dressing. Place the tofu through the cayenne in a small food processor.  Blend together until combined. Taste and add in more of the vinegar for a tangy taste or extra spices if you want more of a kick.

Once cooked, let cool before adding to the walnuts and cranberries. Mix together, then pour on the tofu dressing and toss until combined. Serve with freshly chopped green onions or chives.


*You could absolutely do this with raw cauliflower or the traditional broccoli.  I love roasted veggies, so any time I can throw those into a meal I'm a happy gal.  The eggplant is so fantastic right now I wanted to use that in my meal, as well.  That could be cooked on the grill before adding to the salad if  you really want to go all in on the summer cookout theme!



Thanks for the fantastic contest @chefsteve, @offoodandart and @pandamama!  And of course a huge thank you to the sponsors and all of the creative participants!  You guys continue to make Steemit a really fun and rewarding experience for me.

The many vegan friends I have made on here are also a wonderful group of folks that continue to confirm I have made the right decision in changing my own lifestyle.  The cooks in that group inspire me daily with their amazing vegan creations!


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Wow l love this. I love burgers @plantstoplanks

So glad to hear you like it! Thanks for popping by. 😄

That is my kind of food! Looks super delicious!! Love all the components! Thank you for sharing my friend! ❤
PS: I also feel I can cook better since I'm vegan 😊

Thanks so much! It was definitely a little bit of work to get everything together, but totally worth the end result! I was especially happy with my veggie burgers. :) So glad you like it!

I just love your modern vegan version of a traditional four of July meal.

Veggie burgers are hard to get just right and your burger looks so good loaded with garden fresh herbs, spices, beans and vegetables.

I like your tip to par-boil the fries before baking them so you can use no oil. I also like the use of nutritional yeast. This is a new ingredient to me and I have be really enjoying how it makes foods taste so savory without any animal products added.

Your tofu dressing is such a great idea to lower fat while maintaining flavor. The roasted cauliflower and eggplant salad sounds delicious with that dressing and the walnuts and dried cranberries. That could be a meal on its own!

Thanks for your entry and for sharing your July 4th meal with us.

Thank you so much! I definitely tried to push myself a little on this one to live up to the high standards of all of the fantastic @cookwith us entries. :)

Isn't nutritional yeast the best? It really is such a great ingredient whether you are vegan or not. There are so many uses for it, as well.

I have a little bit of the salad leftover, so I may just stick it in a wrap with a little spinach and make it my dinner tonight. ;)

Thank you for the continued encouragement and top notch contest!

A great recipe.
post is very good about food.

AJ picked your post @plantstoplanks for his #TOP5 FOOD POST. Visit AJ's FOOD ROUNDUP to view where your post is ranked.


You can also join The-Kitchen Discord Server for more food experience.

Thanks so much!!

Everything looks and sounds delicious..............I have to try those burgers and the mayo for sure 🌸💖🌸

Thank you Lena! It was definitely a meal I will happily make again. 😊

I would take this spread over the traditional 4th of July food. Veggie burgers are the best! Thank you for the tip for making baked oil free fries. I'm going to have to try that! Happy veggie-versary. It's a great name!

Thanks! The extra step on the fries is so worth it! Just one more way to really enjoy delicious potatoes. :)

What a beautiful meal! I'll be over for dinner lol. Seriously, I'll have to try your burger recipe, I have not had good luck so far. That too is one of my weaknesses, but I would really like to find an alternative. Love your post! Happy vegan-versary! :)

Come on over next time you pass through. 😉 I'm always looking for good veggie burgers, so I was really happy this combo worked well! I think using the fresh pinkeyes was a good choice. I'll have to try some with Lima beans from the market, too. :)

Everything looks delicious my dear Katie! :)

Thank you Maru! You can never have too many veggie burger recipes, right? 😉

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