Last month, the Vegan Culinary Experience announced their Burgers, Fries, & Shakes issue with “50+ recipes celebrating the glorious burger & its companions.” I think this may just be my favorite VCE issue yet. Yes, Chef Jason has taken us around the globe for free, with various international food themes throughout the years … but, what can I say? I’m American. The good ol’ burger and fries (and don’t forget dessert!) combo holds a special place in my heart.
But, as an American, I’m well aware of how that burger, fries, & shake order is wreaking havoc on our country’s collective waistline … and not to mention, the recipes, and certainly what you would order at a restaurant, aren’t always dairy-free.
That’s where this month’s issue of the Vegan Culinary Experience comes in. To give you a taste of what’s inside, Chef Jason Wyrick let me hand pick three recipes (a burger, a French fry, and a shake) to share with you for a complete and healthier summertime meal …
I went with a slight spicy Southern theme, selecting the New Orleans Sliders and Cajun Oven Fries for the main meal. For a post meal cool down, I picked the Coconut Almond Shake, which can optionally be spiked with a little rum. Enjoy!
New Orleans Slider
Makes: about 24 sliders; Time to Prepare: about 10 minutes, plus about 30 minutes cooking time for all 24
Ingredients:
- 1 can of red beans or 2 cups cooked red beans
- 3/4 cups oat bran
- 1/2 cup of celery
- 1/4 cup of red onion
- 1/4 a bell pepper
- 3 cloves garlic
- Salt and pepper
- 1/2 teaspoon of dry thyme or 1 tablespoon of fresh thyme
Instructions:
Cut the celery into chunks, and bell and chunk the onion.
Remove the seeds from the bell pepper and cut into chunks.
Place the bell pepper, onion, garlic, and celery in a food processor and pulse until smooth.
Rinse and add the beans, salt, pepper, and thyme.
Process until smooth again.
Take the ingredients out, then add them to a bowl with the oat bran.
Mix until combined, then shape the mixture into large walnut sized balls.
Flatten slightly with your hands.
Heat a skillet over medium high heat and once hot, place your sliders in the pan.
Cook on both sides for about 3‐5 minutes, until they are browned.
Remove from pan and place on buns, then serve.
Complementary Food and Drinks:
These little sliders can easily be made into regular sized patties if you so choose. Make them
whatever size would work for you! These are great with the Aioli Dijon, but they would also be great
with oven fries topped with a slight amount of a prepared New Orleans style spice blend. [see below!]
Cajun-spiced Oven Fries
Serves: 4; Time to Prepare: 45 minutes
The Fries:
- 4 Yukon gold potatoes, cut into thin fry‐sized strips
- 1 tbsp. of olive oil
- 3/4 tsp. of salt
- 2 tsp. of Cajun seasoning (recipe below)
The Cajun Seasoning:
- 1/2 tsp. of garlic powder
- 1/2 tsp. of fresh thyme
- 1/2 tsp. of freshly ground white pepper
- 1/2 tsp. of freshly ground black pepper
- 1/2 tsp. of cayenne pepper
- 1/4 tsp. of lemon pepper
- 1/2 tsp. of freshly ground cumin
- 1/2 tsp. of fresh rosemary leaves
- 1/2 tsp. of freshly ground fennel seeds
- 1/4 tsp. of allspice
- 1/4 tsp. of fresh oregano
Instructions:
Cut the potatoes into 1/4” slabs, then cut those into 1/4” wide strips.
Toss them in the oil, then toss them in the salt and Cajun seasoning.
Place them on a baking sheet.
Bake them on 415 degrees for 35‐40 minutes.
To make the Cajun seasoning, combine all the ingredients and quickly stir.
Low‐fat Version:
Do not toss the potatoes in oil, but heavily spritz them with water instead, then toss them in the
Cajun seasoning. Line the baking sheet with parchment paper and cover it with foil so the fries don’t
dry out.
Presentation:
Roast these until there are lots of heavily browned edges on the potatoes, then make sure those
edges are exposed when the fries are served.
For more of Chef Jason’s tips and notes for this recipe, download a free copy of the Vegan Culinary Experience here.
Coconut Almond Shake
Serves: 3; Time to Prepare: 10 minutes
Ingredients:
- 3 tbsp. of slivered almonds, toasted
- 3 tbsp. of shredded coconut, toasted
- 1 pint of coconut‐based ice cream [some easier to find brands include Coconut Bliss and So Delicious]
- 1/2 tsp. of almond extract
- Option: 1/4 cup of rum
Instructions:
Toast the almonds over a medium heat in a dry pan until they just barely develop some browning.
Repeat this with the coconut.
Puree the ice cream, almond extract, and optional rum.
Top each shake with the coconut and then the almonds.
Presentation:
Pick out any coconut shreds that got burned. The shake will not only
look better, but you’ll be getting rid of any unwanted tastes.
