Mother's Day apparently calls for a double post; to see how our morning went and all about our delectable brunch, click here.
Now that you're all caught up on the morning festivities: ChefMom, VegKid and I did a little light shopping where I found the cutest little tasting dishes that I couldn't wait to use; so you'll find them holding condiments in the photos below.
When the hunger started to rear it's adorable little face, I asked ChefMom what she wanted for her Mother's Day dinner, it didn't take long for her to come back with a response: "burgers." We mulled through some different ideas like a standard black bean burger or some sort of Indian spiced chickpea burger; ultimately, we decided on a Thai-fusion Burger. It was incredible. I really don't mind saying that together in the kitchen we make some sort of super-powered vegan incredi-chef.
Along side the burgers we had some of the leftover Roasted Sweet Potato Salad with lots of cayenne for extra kick.
For dessert we had caramelized pineapple with strawberry and mango sorbet. Dessert tied the burgers with the coveted "Star of the Meal" award.
I'm sure you are anxious to see the simple ingredient lists and the ease of these dishes so you can make them yourself...well quit being so dang impatient.
6 green onions, chopped
1 clove garlic, chopped
1in knob of fresh ginger, grated
1 small red chilli
1/4 c cilantro
1 lemongrass stalk - top and tail it, then smash it under handle of a knife and chop
juice of 1 lime
1 tbsp soy sauce
1 tbsp coconut oil
sriracha aioli (below)
- In a blender put the garlic, ginger, sriracha, cilantro, lemon grass, lime juice and soy sauce and whiz until smooth paste.
- Roughly mash the butter beans, add the green onions and paste, mix well and mold into burger-shaped patties.
- Put the flour on a plate and gently turn the patties in the flour to coat. In a large frying pan add the oil and fry the burgers on a high heat for a few minutes each side.
- Finish patties in a preheated oven - 350 until ready to eat.
Served on an english muffin and with sriracha aioli:
1/2 c vegan mayonnaise
3 tsp sriracha
1 tsp cayenne
- mix all ingredients together and allow to chill in your fridge until you're ready to consume.
Caramelized Pineapple w/Strawberry and Mango Sorbet
2 c pureed fresh fruit
1 c water
1 c sugar
1 tbsp corn starch
- Bring water, sugar, and corn starch to a boil; reduce and let simmer for about 10 minutes or so. Remove from heat and let completely cool.
- Mix in the pureed fresh fruit and lay it out on a parchment lined baking sheet with high edges; freeze over night.
- The next day: break up the sorbet and re-blend; you can serve this right away but for best results refreeze for another 4 hours and then serve.
1 pineapple, skinned and sliced in rings
1 tbsp vegan buttery spread
2 tbsp maple syrup
- Melt buttery spread over medium heat; lay pineapple slices down and drizzle with maple syrup increase heat to high.
- Bring to a boil and immediately reduce heat to lowish; simmer until maple syrup is reduced to about non-existent.
- Place your beautiful pineapple rings in the bottom of a shallow bowl and drizzle with remaining maple syrup. Top with a scoop of strawberry sorbet and a scoop of mango sorbet.