Vegan Mofo#6 Pizza Burger

Whenever Matt and I have a day off together we like to go on a little adventure to a different neighborhood. We both really like going to Wrigleyville/Boystown. There is a Reckless Records, a store that fills my shoe obsession, a cool bar with nice outdoor seating and has an indoor that is decorated to look like a older home's library. The last few times we have gone to the neighborhood, we have ended up at the Chicago Diner.


Years ago I really couldn't understand why anyone liked this place. My food was always pretty bland and I couldn't understand why it was always packed. We started giving it a second chance a little over a year ago. I began to appreciate their constantly changing menu, their specials, and the fact that they now serve a sugar free black cherry soda that turns out to be a perfect mixer to their Organic Rain Vodka. The last time we went they had their patio still open and re-vamped to be heated. We were the only ones out there and it made for a really cute romantic dinner. Matt usually just tells me to pick something for him since I know what he likes and I chose the pizza burger, which was one of their specials.


He absolutely loved it. Being always ready for a cooking challenge I inspected the texture & flavor & decided it wouldn't be long before he would be eating a better pizza burger at home.


Pizza Burger
For the Seitan Patties:
1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast
1/2 tsp fennel
1 tbs fresh basil
1/2 tbs fresh rosemary
1/2 tbs fresh oregano
1/4 cup white beans
1 tbs tomato paste
2 cloves roasted garlic
2 1/2 cups vegetable broth

-Preheat oven to 375
-Combine all dry ingredients(first 6) in a bowl with salt & pepper and mix
-In a food processor combine white beans, tomato paste, and roasted garlic. Pulse until it is a smooth mixture adding a little veggie broth if you need to
-Put that mixture into your bowl of dry ingredients and add 1 cup of veggie broth to the mixture
-Knead the mixture for a couple of minutes until its a tough feeling dough
Cut the dough into 3 or 4 equal portions(depending on how big you want your patties) then form into patty shapes
-Put 1 1/2 cups veggie stock into the bottom of a baking dish with the patties on top and cover the dish with foil.
-Cook for 30 minutes, then flip the patties and cook for another 20 minutes uncovered.
-You can either use the patties as is or saute in a pan with olive oil for a crispier patty.
-Top with warm marinara & cheese( we used Daiya) and place in the broiler till cheese is melted

And now for my exciting weekend news:
I know this isn't food related but there is absolutely no way I couldn't blog about this. I have always wanted a painting of Riot done. While in Memphis in September for Goner Fest we ran into our friend Ben Lyon, who drew our wedding invitations and I mentioned to him that I would love for him to do a painting of Riot. I didn't know that Matt and Ben had been talking about this since then. Ben's sister was driving through Chicago Saturday night and dropped it off. Matt told me he had to run outside to drop off his band's rent money for their practice space. He really couldn't hide it anywhere in our house so he just gave it to me right then. I freaked out and was practically in tears. Ben is a great artist and you can check out most of his art here http://www.myspace.com/69917582/photos


That's it for tonight. I'll be back tomorrow. See you then!