Monday, March 30, 2009
Saturday, March 28, 2009
Thursday, March 26, 2009
Also, I just really love to be able to make my own veggie burgers for super cheap out of ingredients that I always have on hand.
That being said, I've been reluctant to post it, because I never follow the recipe exactly, and mine turn out a little different every time.
This is the original recipe, which I found here at all recipes.com. I'll include the changes I have made in parenthesis. They say it makes only 4 patties. I say it makes around 10, depending on the size of your patties - I like mine pretty thin (so they cook all the way through).
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces (I'm not a bell pepper fan, so I leave this out)
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg (I use Ener-g egg replacer powder plus water)
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce (or a few Taco Bell hot sauce packets)
1/2 to 1 cup bread crumbs (or 1 cup oats or 1 cup cooked rice, or some combination of the three)*
* This is the part that I vary the most on. I rarely have bread crumbs on hand - sometimes I'll toast a piece of bread and throw that in, but I actually prefer using oats and/or rice to thicken the mixture. When I have leftover spanish rice, I use that plus some oats for some extra flavor.
** Although these are mainly made from black beans, feel free to add extra veggies. Last time I made these I experimented and grated a handful of baby carrots in the food processor before I started with the onion, garlic, etc., and they turned out great.
- If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F , and lightly oil a baking sheet. (I've always baked mine, but I'm sure they'd be great grilled - you may want to read the comments in the original recipe link, though - I think some people recommend freezing the patties first if you want to grill them)
- In a food processor, finely chop bell pepper, onion, and garlic (and additional veggies if desired)
- Add egg replacer, chili powder, cumin, and hot sauce and pulse until combined
- Add drained black beans and pulse
- Add bread crumbs (and oats or rice) until the mixture is sticky and holds together.
- If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on oiled baking sheet, and bake about 10 minutes on each side. (When I make these, the mixture is not thick enough to form into patties, so I plop little spoonfuls onto a cookie sheet, and then flatten them into circle shapes. They won't get any bigger, so you can put them pretty close together)
Here's what mine look like before baking:
And after baking:
- Serve on whole wheat buns (I broil mine) or toasted wheat bread, with whatever hamburger toppings you like. I love avocados, tomatoes, lettuce, ketchup and hummus on mine. Here's how Oliver (my six-year old) likes his:
Whenever we have any leftoever patties, I love to put them in the fridge and eat them for lunch on a toasted sandwich the next day. They also freeze really well, and are easy to reheat by just popping them in the toaster.
Sunday, March 22, 2009
Anyway, I was messing around with my new blender (a Blendtec) and decided to make a pasta sauce with these two dishes in mind. It turned out quite wonderfully, if I do say so myself.
1 1/2 c. water
1 1/4 c. raw cashews
1/4 c. sun-dried tomatoes
1 t. salt
1/2 t. pepper
1 lemon, zested and then peeled and quartered*
• Zest the lemon. Reserve zest and then peel and quarter the lemon.
• Add all ingredients (including the lemon zest and peeled lemon quarters) to your blender.
• Blend until completely smooth and hot**.
• Serve with whole grain penne pasta and broccoli (either on the side or mixed in).
* This makes the sauce pretty lemon-y. We really liked it, but you may want to start with 1/2 of a lemon and add more if you'd like. I'd still use the zest from the whole lemon, though.
** The sauce should still get pretty creamy with a normal blender - it just won't heat up unless you have a Vita Mix or a Blendtec.
Thursday, March 19, 2009
4 3/4 t. salt
6 to 8 medium potatoes
Sunday, March 15, 2009
- Preheat oven to 350 degrees
- Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds. Set aside.
- Sift together flour, cocoa, baking soda and salt.
- In a separate large bowl cream together oil and evaporated can juice. Add the flaxseed/soymilk mixture and mix well. Add the vanilla.
- Mix wet and dry together. Add the chocolate chips and mix again.
- Roll dough into 1 inch balls and flatten into disc that's about 1 1/2 inch in diameter.
- Bake for 10 minutes, remove from oven and let cool for 5 minutes, set them on a wire rack.
Friday, March 13, 2009
|(Served with mango avocado salsa.)|
1 c. corn meal
¼ c. evaporated cane juice
4 t. baking powder
½ t. salt
2 T. egg replacer + ½ c. water
¼ c. soy yogurt (vanilla or plain) or applesauce*
2 t. vanilla extract
2 c. non-dairy milk
2 c. corn
black bean salsa, mango avocado salsa, or pineapple mango salsa
• In a small bowl, combine whole wheat flour, corn meal, sugar, baking powder and salt. Set mixture aside.
• In another bowl, whisk the egg replacer and ½ c. water together until frothy. Add yogurt (or applesauce), vanilla extract, milk, and corn. Mix well.
• Slowly incorporate the flour mixture into the egg mixture.
• Spoon batter onto hot waffle iron and cook until golden and crispy, 3-5 minutes.
• To serve, cut waffles in half. Divide warm waffles among 4 serving plates.
• Serves: 4
6 mangoes (or peaches)
1 bunch cilantro
1 jalapeno (careful)
1 red onion
juice from 1 lime
tortilla chips, to serve
• Chop and mix all ingredients
• Serve chilled, with tortilla chips.
I also serve this with corn waffles...and will be posting that recipe next! I've also always thought this would be fabulous with black bean burritos of some sort.
1 small avocado, peeled and chopped (¾ c.)
¼ c. chopped sweet red pepper
2 T. chopped red onion (¼ small onion)
½ fresh jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
2 t. lime juice
1 t. evaporated cane juice (or 1 drop stevia)
¼ t. ground cumin
• Combine all ingredients.
• Serve chilled, with tortilla chips.
I also serve this over corn waffles and it's delicious!
Zest of ½ of one orange
Zest of ½ of one lemon
3 ½ c. pumpkin puree prepared from scratch
(OR 1 29-oz. can pumpkin + ½ c. water)
1 c. honey
1 c. evaporated cane juice
½ c. pure maple syrup
3 T. fresh orange juice, strained (squeeze the orange you zested)
3 T. fresh lemon juice, strained (squeeze the lemon you zested)
1 ½ t. cinnamon
½ t. salt
¼ t. allspice
¼ t. ginger
⅛ t. ground cloves
⅓ c. pecans, lightly toasted and then ground to a fine powder
• Combine all ingredients except pecans in a heavy-bottomed saucepan.
• Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer the mixture, stirring it very often. Simmer until the mixture has become very thick, about 15 minutes.
• Stir the ground pecans in and continue to cook for another 2-3 minutes.
• Yield: 5 cups
This mixture can be canned: ladle the hot pumpkin butter into clean, hot, half-pint canning jars, leaving ¼ inch of headspace. Seal the jars with new 2-piece canning lids, according to manufacturer’s instructions. Process the jars for 10 minutes in a boiling water bath. Cool, label, and store for up to a year in a cool cupboard. Instead of canning, you can also freeze this for long-term storage.
Wednesday, March 11, 2009
mix together in bowl:
1 c. whole wheat flour
1/2 c. evaporated cane juice
1 1/2 t. baking powder
1/4 t. salt
1/4 t. nutmeg (scant)
1 little pinch cinnamon
mix in a separate bowl:
1/2 c soy milk (or rice milk)
1/2 t. apple cider vinegar
1/2 t. vanilla
1 egg (use egg replacer to equal one egg)
4 T earth balance butter (i replace all the earth balance with 4 T *wonderslim, which is fat free)
Add the wet ingredients to the dry ingredients, and mix together
Pour into a lightly greased donut pan (available at walmart, etc.--I've also used a mini muffin tin, but they're not quite as cute)
Important: only fill each donut spot about 1/3 full or the donut will rise too much and you will get a muffin, not a donut
Bake at 350 for 12 minutes (I actually cook them for about 15 minutes--I think the whole wheat flour needs a little longer)
For frosting I've used powdered sugar (from evaporated cane juice) and cinnamon and evaporated cane juice. You could also make a frosting using earth balance butter, soy milk, and powdered sugar.
*Homemade wonderslim: a fat replacer made from prunes and water (you can also use prune baby food)
Tuesday, March 10, 2009
This definition of miso is from Wikipedia:
Monday, March 9, 2009
*I haven't been able to find truly vegan butter buds, so I use 1/4 c. nutritional yeast instead.
Pressure Cooker Instructions:
Cook first group of ingredients on low pressure for 1 minute, quick release. Add cream mixture.
3 carrots, chopped
3 celery stalks, chopped
1 c. chopped onion
1 T. vegetable broth powder
1 medium carrot, chopped
1 medium potato, diced
1 c. water
1 c. soymilk
9 oz. soft tofu
2 T. lemon juice
1 T. butter buds
1/3 c. raw cashews
1 T. miso
1 T. tahini (3 T. sesame seeds)
1/2 t. dijon mustard
1/3 c. nutritional yeast
1 t. salt
1/4 t. paprika
2 T. cornstarch
Sunday, March 8, 2009
- Combine walnuts and pitted dates in a food processor.
- Process until well mixed and ground, but not smooth (about 40 seconds- it should be a course texture when done).
- Press into a 9 inch tart pan. Set in fridge while making filling.
- Place 2 c. of the berries along with cornstarch and water (or juice) in a blender.
- Blend into a puree.
- Place in a small saucepan along with honey and cook puree over medium heat, stirring constantly for about 3-4 minutes. It should lose its cloudiness and thicken.
- When it thickens and the cloudiness is gone, remove from heat.
- Mix with the rest of the blackberries and fill tart shell.
- Refrigerate for at least 3 hours. Make sure it's covered so it doesn't pick up moisture from the refrigerator.
2 c. whole wheat flour
3/4 c. grain sweetened chocolate chips
1/2 c. applesauce
1/2 c. nuts*
3/4 c. pure maple syrup
1 t. vanilla
1/2 c. rice milk
1 T. baking powder
• Mix all ingredients together.
• Drop onto lightly greased (pam spray works great) cookie sheet.
• Bake at 350 for 10-12 minutes, or until edges are golden brown.
*The cookies in the picture do not have nuts; I didn't have any on hand when I made them. They were still delicious.
10 2/3 c. whole wheat flour
1/2 c. baking powder
1 c. honey
4 t. salt
1/2 c. egg replacer
• Mix with electric mixer until well combined. (The honey will essentially disappear, and the mix will seem dry.)
Thursday, March 5, 2009
Monday, March 2, 2009
We sometimes use pitas for this and sometimes use flatbread wraps. Both are available at most grocery stores.
- Combine first 4 ingredients in a bowl.
- Put about 1 c. spinach in pita or flatbread
- Add about 1/2 c. bean mix
- Crumble up 2 or 3 falafels on top
- Blend together until smooth
- Blend oatmeal in food processor.
- Add other ingredients and blend until all mixed together.
- Press into 8x8 pan (or roll into balls).
- Chill and then cut into little squares.