Well after my couple of hour Saturday morning nap ( for those who work midnights you know what I mean and for those who don't it means on your last night of work when you get home you only sleep a couple of hours instead of the normal sleep you get so that way your not cutting you weekend shorter than it already is).
So what goes great for a Saturday Afternoon Linner ( lunch an dinner combined) well tater salad and burgers sound pretty damn good to me.
First the tater salad, this is one of those things where everyone has there own version and I am no different.
Southwestern Chipotle Black Bean Potato Salad
4 potatoes washed and diced.
1/2 green bell pepper diced.
1 stalk celery diced.
2 green onions sliced.
1 tbsp. fresh chopped cilantro.
1 tbsp. minced garlic.
3/4 cup vegan mayo.
1-2 chipotle peppers diced.
1 tsp chipotle pepper sauce.
1 can black beans rinsed off.
Salt an pepper to taste.
To start wash any thing that grew in a garden cause it makes it all nicer. Dice your potatoes into nice little cubes trying to keep them the same size for even cooking, only boil long enough to make them use their crunch but keep their shape this only took 5 min on my stove every batch will vary due to the size of your taters and this cosmic line of the planets.
Once they are cooked get them off the stove and put in cold water to stop the cooking process.
Cut all your veggies make sure they are cut smaller than the taters. Starting with the mayo first add the minced garlic this gives it time to rehydrate and add more flavor, then add the veggies.
Mixing as you go add the black beans and salt and pepper to taste.
To start wash any thing that grew in a garden cause it makes it all nicer. Dice your potatoes into nice little cubes trying to keep them the same size for even cooking, only boil long enough to make them use their crunch but keep their shape this only took 5 min on my stove every batch will vary due to the size of your taters and this cosmic line of the planets.
Once they are cooked get them off the stove and put in cold water to stop the cooking process.
Cut all your veggies make sure they are cut smaller than the taters. Starting with the mayo first add the minced garlic this gives it time to rehydrate and add more flavor, then add the veggies.
Mixing as you go add the black beans and salt and pepper to taste.
The chipotle peppers are the key to this dish if you use to many it will to spicy and be inedible so start with 1 pepper and go from there.
The last thing you add is the taters stir them in gently let sit for bout an hour and enjoy.
The last thing you add is the taters stir them in gently let sit for bout an hour and enjoy.
Then always do a test run to see if you need to add alittle more heat or salt and pepper.
Then put it in the fridge to hang out the flavors will come together more.
The bun recipe I found here at this blog Alisa cooks I cut it in half to make only 4 buns because Amber and I are they only ones eating them and they don't stay fresh more than a day or so.
Now the making of the bread.
1 tbsp Active Dry Yeast
1/2 cup of hot tap water
1/2 of a 1/3 of a cup of oil
1/2 of a 1/4 cup of sugar
A pinch of salt
1 cup of the white flour
3/4 to 1 1/4 of the wheat flour
This is they key to the whole operation right here getting your yeast to bloom it took me forever to learn how to do this. We keep out house cold and that kills the yeast so I make it with hot water in the steel bowl to help keep the temp of the water up.
In a large bowl dissolve the yeast, sugar, and add the oil in the hot water let set for bout 5 min. till it blooms up.
Pre heat your oven to 425, add the egg replacer and salt, then add the white flour and then start adding the wheat flour a 1/4 cup at a time. You will keep adding the flour just until the dough stops sticking to your hands then knead for bout bout 5 min. till it is smooth and elastic. Divide the dough into four pieces then form into flat disc looking things place them on a tray with parchment paper and let rise for 15 min. Covered with a clean dish towel. Now since my house is always cold I crack the oven door and drape the side of the towel over the opening and let the heat help rise the dough. Bake at 425 degrees for 10 to 12 mins. and you will have some awesome buns the beat the hell of of most store bought ones.
The Gardein burger is in my opinion the best vegan burger on the market, the texture and flavor is enough to make you double check the label to make sure that it is vegan. Cooking these burgers on the grill brings back memories of the old days, the smell and the sizzle of these burgers while on the grill is enough to give me goose bumps. Make sure to coat your grill with some oill to prevent stickage. Daiya cheese is great on anything but a grilled vegan burger is true a mind blowing experience.
Just a little ketchup and mustard and you are good to go.
And put your helmet on cause you might hurt yourself cause this is gonna knock you off you chair. Enjoy.
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