Foodblogger Fridays

BBQ Bean and Nut Burger from Celine and Tami's upcoming cookbook. It looks plain, but the flavor will blow your mind!

When hanging with Kohlrabi and Quince author Kelly at Vida Vegan Con, I told her that I was already overwhelmed with the number of food bloggers as it is, and seeing all of the vegan food bloggers in PDX-- I felt a little crazy. Michele Bachmann kind of kazooey.

You all know I'm a little smarter than her, right?

Anyway, my solution is to make a couple of plugs for some unknown vegan blogs on teh interwebz so you all can see what other vegans are up to on a day to day basis. I can't promise you that they'll be as awesome as me-(actually some of them are so cool, they're ice cold), but they are vegan!

The two I want to plug today are Vegan Yack Attack and Picky Vegan. VYA has gorgeous food photography and takes advantage of her gift of gab. Picky Vegan Jodie is a health care practitioner and vegan with picky tastes in food. Her recipes are free of mushrooms, whole tomatoes, or seaweed flavors. This is a really awesome blog concept, because as a vegan I'm never really thinking about other vegans-(gasp!) when it comes to cooking for them. I assume everyone will like what I fix and often forget that there are some people who aren't fans of garlic n' onions.

Now about that burger at the top of the page. I wouldn't be in recent PITA Vegan form if I didn't plug Tami and Celine's upcoming sandwich cookbook. I really need to get a job in Vegan Cookbook PR. Anyway, that modest looking sammie is the BBQ Bean Nut Burger and it is out of this world. Perfectly seasoned. It's a cinch to make--you'll have dinner in less than 30 minutes. The burgers also freeze well.

Which brings me to a point: I love making my own veggie burgers, out of just about anything. On the PPK a fellow forum foodie asked about making veggie burgers out of leftover bean soup. This is so easy! Please take note:

Drain your bean soup, freeze the stock for future soups, stews, stock for seitan, and a base for gravy. Take the leftover beans and veggies, run them through a food processor with your own preferred seasonings, some bread crumbs or crackers and make patties.You want the mixture to be moist but not sticky and not crumbly. Press the patties in a seasoned crumb mixture of rice krispies or corn flakes mixed with some seasoning salt and bake at 350 for 7-10 on each side or pan fry. Boom!

I'm still getting my stuff together for Vegan MOFO, which is a couple weeks away! I've sent press releases to every local press available and have even dropped a note to THE ultimate True Blood fan website! Seriously, it's impressive and I could just kick myself for not finding it sooner. Wouldn't that be bad ass to have TB fans exposed to yours truly? Ack!

You can help me reach my million MOFO hit goal by getting the word out as well. Every bit helps!