So awhile ago I was watching Sex in the City and there was this itty bit of astuteness in an observation made by Sarah Jessica Parker’s character that randomly pops in my head once in awhile like a little good faerie. (What? I’m a girl?!* Sometimes I like to watch stuff that has jokes from a generic ladies’ point of view and don’t discuss Jedi Politics. It was also always on at like 2 am and I used to have the worst insomnia.) In some episode that I don’t remember – she says something like : She had come to terms with her looks and had decided to not just accept her body and face but enjoy them and treat them right. Anyone who didn’t appreciate her unique beauty just didn’t get it.
It seems trite, simple, obvious really, like the kind of canned wisdom a good mom tells her little girl and is instantly ignored, but it hovers still whenever like a wedding photographer looks at me funny because I’m going to wear my glasses and not cover up my tattoos or my Geek Chicness is not as obvious as my social awkwardness. I think : They don’t get it. I rock.
When I was taking pictures last night of this not so photogenic vegan patty melt, my heart kinda hurt for the little thing. I kept thinking about how this sandwich may not have all the snazzy colors of a good old school salad but it has a good personality and that’s what counts!
The Inner Beauty Patty Melt
- 1 Package GimmeLean Ground Beef Style
- 2 Tablespoons Nutritional Yeast
- 1/4 Teaspoon Dried Thyme
- 1/4 Teaspoon Dried Oregano
- 2 Teaspoons Dijon Mustard
- 1 Teaspoon Braggs
- Dash of Liquid Smoke
- 2 Cloves Garlic (minced)
- 1 Teaspoon Olive Oil (you’ll need more for cooking)
- 1 Medium Red Onion (cut into rings)
- 1/2 Cup Daiya Cheddar Cheese (shredded. This is to replace the Swiss Cheese – we choose the Cheddar because it is our favorite on the veggies burgers but really you can use whatever kind of vegan cheese you like. I think Smoke Cheddar Sheese would be very good!)
- 6 to 8 slices of Rye Bread
- Some Good 1950s-60s Diner Cooking Music (Thanks goes out to Breton Kennedy for this)
In a big bowl, mix Gimme Lean, Nutritional Yeast, Thyme, Oregano, Dijon Mustard, Braggs, Liquid Smoke, Garlic and Olive Oil. You’re going to have to roll up your sleeves and do this with your hands! You’ll be glad you did. Just sqiush the Gimme Lean Mix with your bare hands until you feel like it is thoroughly mixed. Form the Gimme Lean Mix into patties. You can make either 3 large or 4 medium sized patties.
In your trusted cast iron skillet, heat Olive Oil ( about 3 Tablespoons) on a medium heat. Once it seems warm, carefully place the Gimme Lean patties in there and let brown for about minute. Then flip them and add Onions. Keep an eye on them. You’re going to want to keep flipping the Gimme Lean Patties so the brown on both sides. If the Onions start to over cook – you can pile them on the patties. This will put flavor in the patties and keep your Onions from burning. Remove form heat once Gimme Lean patties are browned and feel firm in the center.
Now if you have a sandwich press – definitely go this route:
Heat and prepare your press using the instructions for your press. Make you your sandwich like so : Gimme Lean Burger, Daiya Cheese and Red Onions inside the Rye Bread. Press your sandwich until you love it and the Daiya Cheese is melted.
No sandwich press? You can bake it!
Preheat oven to 350. Make you your sandwich like so : Gimme Lean Burger, Daiya Cheese and Red Onions inside the Rye Bread. Put your Sandwich in the oven and remove once your Daiya Cheese is melted.
Cajun Potatoes (This isn’t a Betty Recipe – I kinda made them up & wanted some)
- 3 Tablespoons Olive Oil
- Tony Chachere’s Original Cajun Seasoning
- 5 to 7 Red Potatoes (quartered)
Preheat oven to 450.
In a casserole dish, mix the sliced Red Potatoes, Olive Oil and Cajun Seasoning. With a big spoon – mix them up until the are evenly covered with the Olive Oil and Cajun Seasoning. Turn the Red Potatoes so that their skin is down and their white insides are on top. This will make them brown better.
Bake for about 20 -30 minutes and remove from the oven when they are tender and the desired crispiness.
Time to NOM!
PS – I can’t believe I care about this – but how bullshit were those refs for The Celtics/Magic game last night? Seriously.
2 thoughts on “The Betty Crocker Project : Patty Melt & Cajun Potatoes”
I very very rarely comment on recipes (though I have made a ton of yours) but I had to say something this time!
I am 8 months pregnant, and have had the WORST craving for Patty Melts.
I tried to be lazy and make some with Boca burgers but it just was not doing it for me.
I found this recipe and it's basically one of the best things i've ever shoved in my face!
I've made these at least once a week this whole month.
My baby and I thank you, and I am sure my husband does too, since now he doesn't have to listen to me cry about weird cravings anymore.
Love your blog, love you guys.