Vegan road trip: Phoenix! Check out Green restaurant and make your own Big Wac! »
What’s a girl to do when a case of winter S.A.D, holiday fatigue, and the daily grind have got her down? Go to the Grand Canyon for Spring Break! Beat the blues by visiting one of the greatest natural wonders the Earth has to offer. Cautiously stand six feet away from the ledge, watch a group of men take a picture of their friend plank on the edge (thinking that surely you are going to watch a handsome Englishman plummet to his death right before your eyes, frozen in fear and experiencing vertigo just looking at him) and forget your own emotional baggage for a couple hours.
Sick of winter and worn out from the holidays, my bestie Britney and I began planning Spring Break 2013, or SXAZ, as it seemed everyone else was in Austin at the time. What was initially envisioned as a road trip from Vegas to Santa Fe quickly became reduced once travel time and expenses became a reality. Enter PHOENIX! VegNews just profiled Tempe and Phoenix vegan hotspot Green, Air BnB rentals* are plentiful, and for the four-hour drive to the Grand Canyon, Zipcars are available.
Now, if you should for any reason, find yourself in Phoenix, it is imperative that you eat at Green restaurant. Britney and I ate at Green three of the four days on that trip, we just COULD NOT get enough. By far, for both us, the most incredible item on the menu was their Big Wac, a vegan take on the (in)famous McDonald’s burger. We loved this sandwich so much, we stopped by for the third visit on our way to airport so we could eat our Big Wacs for dinner in San Francisco. Consider us obsessed.
Upon returning home, within four days I had to make my own. So I present you with the Big JB.
I like my junk food with a side of sautéed kale. Or chocolate cake, whatever is available.
Two imitation burgers of your choice (I used Whole Foods brand)
Vegan cheese (Daiya cheddar wedge)
Buns (whole wheat if you are healthy, white flour if you love decadence like me)
Equal parts vegan mayo and ketchup (probably about 2 tablespoons of each)
2 to 3 tablespoons diced white onion
Cook your burgers as instructed on the box. I fried mine up in vegetable oil, in a saucepan on the stove, because if I’m making glorified fast food for dinner, I’m not going the healthy route. Melt your vegan cheese atop burgers as you see fit. I like to put it on the burgers when they are almost done in the frying pan, turn off the heat, and cover the pan till the cheese melts. Smear your buns with “special sauce” (i.e. ketchup and vegan mayo), add diced onions and a couple pickles. Add your romaine lettuce as desired for nutrient value. Design burger as pictured, because you need that extra bun layer, believe me.
*We stayed in a hippie house that put Berkeley to shame. TO SHAME. No matter my minor in hippie studies from Humboldt State; I broke pretty much every rule in that house with my mere existence.