What I Eat in a Week | Summertime Vegan Comfort Food
Recipe Overview
Overview
In this week’s video, Sarah shares a delightful array of vegan comfort foods that are perfect for summer. Starting with homemade burger buns, she emphasizes the joy of baking bread, which has become her current obsession. The buns are made tender with soy milk and vegan butter, creating a fluffy texture that pairs perfectly with the smash burgers made from Impossible ground beef.
For dessert, Sarah whips up a hybrid birthday cake combining chocolate and vanilla layers, showcasing her baking skills despite her self-proclaimed lack of decorating expertise. The cake is a testament to her journey in the kitchen, filled with nostalgia and personal touches.
The video also features a refreshing corn chowder, which is a summer staple. Sarah blends soaked cashews into the soup for a creamy texture, highlighting the importance of using fresh ingredients. She shares tips on making the chowder flavorful and satisfying, making it a go-to recipe for warm weather.
Additionally, Sarah discusses her experience making homemade pickles, which retain the fresh cucumber flavor without the acidity of vinegar. This week’s meals reflect her evolving relationship with food, focusing on enjoyment and satisfaction rather than restriction. Each dish is a celebration of flavors and memories, making this video a comforting watch for anyone looking to explore vegan cooking.
Recipe Details
Steps & Tips
Prepare homemade vegan burger buns.
Brush the risen buns with a cornstarch mixture.
Tip: Brush the buns with a cornstarch mixture to help adhere sesame seeds.
Divide the Impossible ground into four pieces.
Smash the pieces between sheets of parchment to form thin patties.
Season the patties with black pepper and salt.
Sear the patties and add cheese.
Tip: Add a splash of water while cooking patties to create steam for better cheese melting.
Serve burgers on warm homemade buns with mayo, ketchup, sliced onion, and pickles.
Boil fresh corn and brush with butter.
Finish frosting the birthday cake.
Toast leftover hamburger buns with vegan butter.
Cook Just Egg patties and Impossible sausage.
Melt vegan cheese on the egg patties.
Dredge tofu in batter and bread with panko.
Fry the breaded tofu until golden.
Tip: To improve your relationship with food, make it the way you want instead of trying to make it super healthy.
Prepare Hawaiian macaroni salad.
Tip: Add a little milk to the macaroni salad for creaminess.
Tip: Refrigerate the macaroni salad for a few hours to allow the pasta to absorb moisture.
Tip: Don't skip adding sugar to the dressing for authentic Hawaiian macaroni salad flavor.
Assemble the tofu katsu lunch plate with rice and macaroni salad.
Tip: Use a good brand of mayo for the macaroni salad.
Prepare corn and potato chowder.
Top leftover soup with olive oil, scallions, and black pepper.
Tip: Blend soaked raw cashews into the soup for a thick, creamy texture.
Tip: Make enough soup to have leftovers for a day or two.
Prepare homemade salsa by charring vegetables and blending with spices.
Tip: Char onions, peppers, tomatoes, and garlic in a skillet for extra flavor in salsa.
Toast corn tortillas in the oven to make tortilla chips.
Ingredients
Ingredient: Soy
→ Substitution: Tempeh
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tofu katsu is a vegan twist on the traditional Japanese chicken katsu, using breaded and fried tofu.
- •Homemade pickles can be made by fermenting cucumbers with garlic, dill, and a salt brine.
- •Corn chowder is a versatile dish that can be enjoyed year-round, especially when fresh corn is in season.
- •Using a good quality vegan mayo enhances the creaminess of Hawaiian macaroni salad.
