Cajun Tofu Sliders, Southwestern Sweet Potato Hash and Corn on the Cob!

Hello friends!

I hope you are enjoying your weekend!!!

It is raining cats and dogs here. There is no light to be seen... A dreary day in Kansas.

I know it is hard to be happy on a cloudy day, but I am jubilant! We finally finished painting Kaiti's bedroom, I am starting to get ahead on the laundry, the kitchen is semi clean, and my Golden Bell Forsythia is staring to bloom! Spring is with in reach!

But first, I must tell you that due to the horrible weather, all of my pictures are...well, kinda blah.. There is not enough light out to illuminate this house, and I have dim lights....

So I must apologize in advance for the poor picture quality.

On to the food!

I have had a recipe for about 3 years just laying around. I find it all over. In the office, in the bedroom, in the bathroom....? Yep everywhere. So I figured maybe it was an sign that I should make it. It is called Cajun Tofu Burgers and it said it was excellent....

Now I should tell you, I am pretty hard to impress. I am down right snooty when it comes to food impressing me, so being the curious girl I am, I set out to see if it made the grade.

Along with it, I wanted something exciting. I have never made sweet potatoes into anything.... but sweet potatoes, so I thought a southwestern hash sounded pretty awesome. Emma was here today so I put her to work making the hash. I also had some corn on the cob in the freezer leftover from last summer and I knew that would be a good veggie to go with our spicy dinner!

Here is the hash before going into the oven

Southwestern sweet potato hash
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Ingredients:

2 Large sweet potatoes, washed, peel left on, shredded in the food processor

1 red bell pepper, diced

2 medium jalapenos, seeded and sliced

2 cloves of roasted garlic, minced

1 medium onion, cut in half and sliced thin

Montreal steak seasoning to taste

Cracked black pepper to taste

Red sea salt to taste

Cajun seasoning to taste


Preheat oven to 450 degree's

Place ingredients in a large bowl, season to taste with spices. Drizzle with oil to lightly coat.

Bake for about 45 minutes, making sure to turn your potatoes so they do not burn.


The making of Cajun tofu burgers: Water chestnuts, carrot and celery in the food processor

Tofu and bread crumbs added with the veggies.

Finished mixture

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Cajun Tofu Burgers

Ingredients:

1 1/2 pound firm silken tofu, drained

2 carrots, peeled and grated

2 stalks celery, finely chopped

8 ounces can water chestnuts, drained and finely chopped

2 cups fine bread crumbs

2 teaspoons Cajun seasoning

1 teaspoon salt, optional

2 teaspoons oil

Directions:
Place ingredients except oil in a food processor bowl and blend until well mixed. Heat oil over medium high heat in a large nonstick frying pan. Form 6 large or 18 sliders, flatten burger and brown for 10 minutes on each side. Serve warm with lettuce on a whole wheat bun or mini cocktail buns .

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Salsa mayo

1/2 c.vegenaise

1 super heaping tbls. salsa

Browned sliders

Getting ready to go in the oven to stay warm

Two sliders with salsa mayo, Southwestern hash, and Cajun spiced sweet corn!!

This unfortunately is the best picture I have. It was taken perched on the top of my staircase, on the banister . It is precariously sitting on a round decorative knob....lol

I served two per person...(kaiti ate 4...)

Review:

Ok this was not the best vegan burger I have ever had, and I would be pushing it if I said it was excellent. With that said, What this would be excellent as is a salmon patty. I know you are probably thinking she has lost her dang gum mind!

But honestly, when I tasted this it reminded me of my salmon patty recipe. My salmon patties were seriously pushing a gourmet title. I finally found the perfect way to make them and then...I went vegan..... I think if I add capers and my sauce, plus everything else that goes in my salmon patties, this could be a 4, maybe 5 star recipe!!!

Do I dare tempt it?????
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Let me know what you think...

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Yes or no????