I’m embarrassed to admit there are no photos with this post. Not even an attempt with a phone photo. We were just too hungry.
There’s a bit of a hiatus going on with the Great Gluten-Free Vegan Burger experiment. We’re getting ready to go on a big trip, so I may not be making burgers again until November. However, in keeping with the theme, I am going to be trying to hunt down vegan burgers on our trip and will be writing about them here.
That said, we did have burgers this week, just not homemade. Trader Joe’s have their own label version of the great Wildwood Veggie Burgers. These burgers are really tasty, satisfying, hold together well enough to be cooked on a BBQ, but taste just as good done in a cast iron skillet.
It used to be that we’d stopped having these burgers because we thought the higher fat content in them gave Christie heartburn. After finding out about Christie’s gluten-intolerance it turns out it wasn’t the burgers, but the buns that were causing the problem! Now we’re able to enjoy them again.
A word about buns and bread in general. If you can find it, we cannot recommend Happy Campers Gluten-Free Bakery highly enough. We’re partial to their Stompin’ Good Seedy Buckwheat Molasses bread and everyone of the burgers seen on the blog during the experiment has been served on one of their Wild Buns. This Thanksgiving I’m looking forward to using their Burly Bird Buckwheat Stuffing mix.
The real stand out to this week’s burger dinner were the fries. Usually we make frozen fries. Yep, that’s the truth. Usually the skin on ones from TJ’s.
This week I wanted to use some Yukon Gold potatoes I’d picked up when I made lentil soup since I’m trying to use up a lot of produce before we’re gone. I decided I was going to try my hand at making homemade, convection roasted fries. I feel I under utilize the convection settings on our oven and have had some good luck with roasting potatoes before, so I set out to make our fries.
I cut up all the potatoes into thin slices, tossed in a bowl with a few tablespoons of avocado oil and a couple of teaspoons of the salt blend I’d picked up at Bob’s Red Mill recently. They took a little longer to roast than expected, but were so delicious that I’m posting with out a picture because we ate them all. In November you can expect a recipe coming soon for these delicious, healthier & budget-mindful fries.
The Whole Grains Store has a bulk spice & herb section where I find “Montreal Seasoning” which contained salt, garlic, black pepper, chili flakes, and dill seed. It was an intriguing combination and smelled awesome, so I had to get some. It seemed like the perfect thing to roast fries with… was I ever right!