{Vegetarian Dinner: Smoked Tofu Cashew Potato Burgers w/ Spicy “Cheeze” Sauce}

On Saturday, me and the boy did something we’ve never done before…snowshoeing!

But what made this excursion unique was that we were going at night-time. So after grabbing a quick bite in town, we headed out on our 45 minute drive out to Kananaskis village.

There we met our guide Michelle and our three other guests (a couple from Montreal and a girl from Germany who worked at the resort) and headed out at about 7:30pm for our two-hour trail hike.

After a brief intro on snoeshoeing how-to (as long as you know how to walk, you can snoeshoe), we were off. It was the perfect night to be outside, no wind and hovering around zero celsius which was just cold enough so we wouldn’t break out into a sweat.

Michelle was very knowledgable and gave us some history of the area. For example the pic below is called a Front Range – named because when you go west along the 40th parallel, it’s the first mountain range you encounter.

These mountains here are about 150 million years old and are probably half the height of what they were when they were first created. They pretty much look the exact same as they did from the last ice age thousands of years ago.

Over on the right there is “The Wedge” mountain..

Some cool facts we learned:

  • 80% of the trees in this area are called Lodgepole Pine (Alberta’s provincial tree). Known to grow very straight which is why they are the exclusive tree used to make tepees by the Natives.
  • Another family of trees in the area are called Trembling Aspens (named for the trembling leaves even in a slight breeze). A deciduous tree that grows in a close groups and are interconnected by one root system, which means they all share water and nutrients. Each colony is a clone of themselves which mean they have identical characteristics, which is why they are all around the same height in a group.

After our hike, we came back to the lodge to sit around fireside to indulge in a decadent dark chocolate fondue with bountiful spread of yummy dip-ins (oranges, pineapple, blackberries, strawberries, bananas, marshmallows, cake, etc..)

A super fun night! We’ll definitely come back to check out their kayak and canoe tours in the summertime 🙂

For dinner, I feel like we’ve been dining out a lot lately, so it was due time for me to create a nice meal at home. So tonight I have for you a recipe for a Vegetarian Smoked Tofu Cashew Potato Burger, topped with a zesty vegan “cheeze” sauce.

I loosely followed the cashew yam burger recipe from The Coup cookbook, but adapted it with what I had on hand..It starts with 3 large red potatoes chopped and boiled in water till tender..

While those are cooking away, I mixed together raw cashews, raw pumpkin seeds and black sesame seeds with a block of crumbled smoked tofu in a bowl..

Along with some minced black garlic (can use regular), dill, chopped green onion and ground pepper. I them mashed the drained potatoes in the pot and added this mixture into it.

Add in your seasonings: sesame oil, maple syrup, tamari/soy sauce, light miso paste, garlic chili sauce.

Shape them into rounds and sprinkle the tops with a blend of hemp seeds and black sesame seeds..

Don’t be deceived, even though these burger patties contain are vegetarian, the tofu and cashews add a real nice meatiness to them..

You can wrap these individually and into a freezer bag and take them out as needed..A great idea for those nights you just don’t wanna cook or as a tasty lunch atop a bed of greens.

Vegan Smoked Tofu Cashew Potato Burgers (makes 16 small patties or a dozen medium-sized)

  • 3 large potatoes (boiled till tender and seasoned with salt and pepper)
  • one block of smoked tofu (found in local health food stores – or regular with some liquid smoke)
  • 3 cloves of minced black garlic (or regular)
  • 1/2 cup raw cashews
  • 1/4 cup raw pumpkin seeds
  • 1 tbsp fresh dill
  • 1 shallot (minced)
  • 1 stalk of green onion
  • seasoned to taste: sesame oil, maple syrup (or agave for true vegan), tamari/soy sauce, light miso paste, garlic chili sauce

Follow method above. When ready to cook, defrost and cook in a pan with a little oil on med-high heat till browned on the outside.

Tonight I made them into sandwiches and smothered them in a tangy “cheeze” sauce. I’ve been meaning to make this recipe for a while. It’s great for you vegans or lactose intolerant who still want a creamy thick aioli-like sauce.

All you do is blend raw cashews, lemon juice, orange bell pepper, nutritional yeast, dijon mustard and some spices in your blender..

And within a couple of minutes you have a super creamy and zesty sauce minus the dairy! You can toss this with some pasta or dip your veggies in them too.

Have leftovers? Freeze this sauce in an ice cube tray and pop them into a bag and defrost as needed.


Inspired by this recipe here. The only modifications I did was I added in a few shakes of tabasco, 1 tbsp maple syrup, 1 tbsp dijon mustard and the juice of 1/2 a lemon.

All together between two slices of whole grain toast with spinach and tomatoes..

Vegan never tasted so good..

9 Responses to “{Vegetarian Dinner: Smoked Tofu Cashew Potato Burgers w/ Spicy “Cheeze” Sauce}”
  1. OMG, this looks killer! I love finding new ways to make veggie burgers so I’ll have to try this. Love the cashew and tofu twist!

  2. liz says:

    would looooove to hear about your dining out adventures! I’m always looking for reviews of local spots…how was WO Papers Pizza, I can’t wait to try it!

    • It was awesome. I love UNA on 17th, but not a fan of the long waits. We went to WO and got a seat right away and super fast and friendly service. The crust is awesome here. Try the babydoll! It’s delish! I have a review of it in my archives

  3. Liz says:

    Can’t WAIT to try it! I have by eyeing the babydoll too and am excited to try their home-made ice-cream. I love UNA as well, wait times aren’t awesome, but it’s sometimes a good excuse to pop over to the Living Room for a drink 🙂

  4. liz says:

    gahhh, lucky you, sounds like a great nice out…i’m in the area, sooo you know…. :-p

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  1. […] with my zesty cashew ‘cheeze’ sauce and a sprinkling of […]

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