Sunday, October 12, 2014

How to Make Vegan Burgers

  Jicama Burgers With Cumin, Coriander, Dill, and Lemon
These vegan jicama burgers are inspired by crab cakes, but I think they're better 'cause they are healthy and cruelty-free. Also, they just taste freaking amazing. I honestly wasn't expecting them to be as good as they turned out. I gobbled up 3 in mere minutes. They taste great with avocado, just so you know. Please don't expect this recipe to taste much like the original thing... the ingredients are totally different and there's no cooking involved. Enjoy the flavors and textures for what they are! Veggies are winners all by themselves! 
Jicama Burgers With Cumin, Coriander, Dill, and Lemon
  • 1 cup jicama
  • 1/4 cup onion
  • Juice from 1/2 lemon
  • Cumin, coriander, dill, chili, salt and pepper (as desired)
  • 1 cup walnuts
  1. Peel and chop the jicama and onion up into small chunks.
  2. Throw all the ingredients – except the walnuts – into your food processor and pulse a few times until it’s a consistency you like. Dump into a bowl and set aside.
  3. Now process the walnuts into a thick paste and add this to the first mixture, combining evenly so you end up with a mushy mix… it doesn’t sound appetizing but other describing words are not coming to mind at the moment.
  4. Shape into cakes (I used a large cookie mold) and then dehydrate for a few hours until they hold together; or use your oven at it’s lowest temperature to get the same result.
  5. Serve with herbs, avocado, veggies, spreads, crackers, or whatever else you like!

Recipe Monster
Crunchy Curried Chickpea Tacos
Nothing new about crunchy oven roasted chickpeas but maybe putting them in a taco might be? It’s a little bit Mexico meets Morocco via India, which may sound ever so slightly unappealing but believe me when I tell you it works! I had a hankering after chickpeas but didn’t fancy putting them in an actual curry, which is what I normally opt for (I do love a good chana masala) when it suddenly dawned on me I could combine several of my favorite things in one dish… tortillas, chickpeas and curry – with the ever essential fixings, of course, by way of avocado, tomato and sweetcorn. Oh, and don’t let me forget to mention the incredible new addition to our shopping list – vegan cheeses.
Crunchy Curried Chickpea Tacos
This Recipe is :
  • 1 can chickpeas, drained, rinsed and dried
  • 1 heaped tsp curry powder
  • generous helping of seasalt
  • good glug of olive oil
  1. Roast in oven for 20-30 minutes until crunchy, giving them a stir half way through. I would give you an exact temperature but seeing as I did mine in a camper oven that only has an on/off setting it wouldn’t be of much help. If I were to hazard a guess though, I would whack them in at 200 degrees celsius/350 fahrenheit and see how you go….
  2. Build the perfect taco: tortilla, good quality hummus, seasoned sweetcorn & diced tomato, crunchy curried chickpeas topped with avocado, hot sauce and ‘cheese’.
  3. Enjoy!

Food Monster
Lemon-Coconut Breakfast Bars
These lemon-coconut breakfast bars are perfect with some tea for an afternoon of gossip with the girls. It makes a great munch for bridal showers and baby showers, while taking a bite from this bar at a picnic in the park sounds divine.
Lemon-Coconut Breakfast Bars
This Recipe is :
yields 16, 2 inch squares
  • 1½ Tbsp chia seeds
  • 3 Tbsp fresh lemon juice
  • 1 cup oat flour
  • ½ tsp baking powder
  • pinch sea salt
  • ¾ cup + 2 Tbsp shredded dried coconut, divided
  • 2 Tbsp lemon zest
  • 2 Tbsp coconut oil, melted
  • 2 Tbsp applesauce
  • ¼ cup maple syrup or agave nectar
  • ½ cup packed soft medjool or honey dates, pitted (about 8-9)
  1. Preheat the oven to 300 degrees. Grease a 8×8” baking pan.
  2. In a small bowl, combine the lemon juice and chia seeds. Set aside for 20 minutes.
  3. Meanwhile, in a medium bowl mix together the oat flour, baking powder, salt, and ¾ cup coconut flakes. Sprinkle in the lemon zest and mix again until distributed.
  4. In a separate bowl, combine the coconut oil, apple sauce, and agave nectar. Mix in the soaked chia seeds. Chop the pitted medjool dates finely, and mix in with the other wet ingredients.
  5. Pour the wet ingredients into the dry, and stir until blended. Spread the mixture into the prepared baking pan, and use a spatula to flatten out the surface. Sprinkle remaining 2 Tbsp coconut on top, patting them down lightly into the mixture.
  6. Bake for 25-28 minutes, until edges begin to turn golden brown. Cut while warm into squares.

Raw Hemp Chia Seed Bars [V, GF]
Here is a recipe for Raw Hemp and Chia Seed Bars, which is a healthy and nutrient-dense raw food snack. They pretty much have all my favorite ingredients...hemp seeds, chia seeds, coconut oil, and nut butter. Loaded with protein, calcium, healthy fats and fiber, these bars are perfect for snacks or even as a breakfast bar.
Raw Hemp Chia Seed Bars
  • 3 1/2 cups organic oats (gluten-free, if needed)
  • 1/2 cup organic hemp seeds
  • 1/2 cup organic chia seeds
  • 1/4 cup organic flaxseeds (freshly ground)
  • 3/4 cups organic almonds (freshly ground in tiny pieces)
  • 1/2 cup organic raw coconut nectar/organic maple syrup/organic brown rice syrup
  • 1/2 cup organic applesauce
  • 3/4 cups organic almond butter
  • 1/2 cup organic coconut oil (melted/liquid)
  • 1 1/2 teaspoon organic vanilla extract
  1. Put flaxseeds into a coffee grinder and grind into a powder. Set aside.
  2. Put almonds into a food processor and process until they are in tiny pieces. Set aside.
  3. In a large bowl, mix all dry ingredients together (oats, hemp seeds, chia seeds, ground flax seeds, ground almonds and coconut, if used).
  4. In a medium sized bowl, mix all wet ingredients together (raw honey or other liquid sweetener, applesauce, almond butter, melted coconut oil and vanilla extract).
  5. Take the wet ingredient mixture and combine in the large bowl with the dry ingredients and stir until well combined, using your hands if needed.
  6. Put the mixture in an 8 x 8 glass baking dish and press the mixture firmly.
  7. Put in the refrigerator or freezer to chill or until the mixture is firm.
  8. Cut into even size bars or smaller sized squares.
  9. Keep in refrigerator until ready to serve because they will get soft if left out at room temperature.
  10. Enjoy!
These nutrient-dense energy packed Almond Power Bars are made even more irresistible with a thick, healthy chocolate topping.

They are easily made with a nut combination of almonds, sunflower seeds and hazelnuts.

These addictive bars are not only raw, but vegan, gluten-free, grain-free, dairy-free, paleo-friend and with no processed sugars.
Almond Power Bars With Chocolate Topping
For the Bar
  • 2 cups organic raw almonds
  • 1/2 cup organic sunflower seeds
  • 1/2 cup organic hazelnuts
  • 1/2 cup organic almond butter
  • 1/2 cup organic coconut oil (melted/liquid)
  • 2 – 3 tablespoons organic maple syrup
  • 2 teaspoons organic vanilla extract
For the Topping
  • 1/2 cup organic raw cacao powder
  • 6 tablespoons organic coconut oil (melted/liquid)
  • 1 tablespoon organic maple syrup
For the Bar
  1. Add the following: almonds, sunflower seeds, hazelnuts and almond butter to a food processor and process for approximately 10 seconds for a chunkier nut texture or approximately 20 seconds for a finer nut texture.
  2. In a small bowl, mix the coconut oil, honey (or maple syrup for vegan) and vanilla extract and mix together until well blended.
  3. In a large bowl, add the nut mixture and coconut oil/honey mixture together and mix together until well blended.
  4. Put the mixture in an 8 x 8 glass baking dish (lined with parchment paper if you prefer), and put in the freezer for approximately 30 minutes or until firm.
For the Topping
  1. Mix the coconut oil (melted/liquid), cacao and honey (or maple syrup for vegan) and stir until well combined.
  1. Remove the bars from the freezer.
  2. Pour the chocolate topping over the bars and VERY QUICKLY spread in a thin layer (it will start to harden once it touches the frozen bars and will be difficult to spread).
  3. Return the bars back to the freezer for approximately 15 – 30 minutes to allow the chocolate topping to completely harden.
  4. Transfer them to the refrigerator for about 15 – 30 minutes prior to cutting and serving to soften them slightly.
  5. Store in the refrigerator or freezer because they will get very soft and lose their shape if left out at room temperature.
  6. Enjoy!
Recipe Monster
Simple Roasted Cauliflower With Chipotle and Lime
This Roasted Cauliflower with Chipotle and Lime recipe is a must-have if you are a fan of chipotle, even if you don’t really like cauliflower.

Because I don’t.

I mean that I don’t jump up and down in joy over it like I do kale, squash, spinach or avocados.

But I will eat it if it has a good flavor to it and you just can’t go wrong with the chipotle-lime combination.
Roasted Cauliflower With Chipotle & Lime
This Recipe is :
  • 1 organic cauliflower
  • 2 tablespoons organic extra virgin olive oil
  • 1 tablespoon organic chipolte powder
  • 1/4 – 1/2 teaspoon organic garlic powder
  • 1/4 – 1/2 teaspoon pink himalayan salt
  • 1 organic lime
  1. Cut the cauliflower into bite size pieces and place in a glass 8 x 8 baking dish.
  2. Drizzle the olive oil over the cauliflower pieces then stir to make sure each one is coated.
  3. Spinkle the chipolte powder, garlic powder and pink himalayan salt.
  4. Stir again to make sure each piece is coated with the seasonings.
  5. Bake at 400 degrees for approximately 15 – 20 minutes or until slightly crispy.
  6. Squeeze lime juice over them before serving.
  7. Best when served hot from the oven.
  8. Enjoy!
Recipe Monster
Vegetable Rigatoni With Creamy Cauliflower Sauce [Vegan]
This Vegetable Rigatoni with Creamy Cauliflower Sauce started out as an experiment for a vegan macaroni and “cheese” dish for my boys, but ended up so much better than I had expected.

It’s not a plain cauliflower sauce but a creamy cauliflower sauce with a “cheesy” flavor.

At the last minute, I decided to add the peas and carrots for color and extra veggies and guess what?

They loved it! And asked for seconds.

So I would say this is a good vegan recipe to get some extra veggies (cauliflower, peas, carrots and zucchini) on your kids plate!
Vegetable Rigatoni With Creamy Cauliflower Sauce
This Recipe is :
For the Pasta
  • 1 bag organic gluten-free rigatoni (16 ounce/1lb bag)
  • 1 – 2 cup organic peas and carrots mixture
For the Sauce
  • 3 cups organic cauliflower
  • 2 cups homemade almond milk
  • 1 cup organic cashews
  • 1 cup organic zucchini (peeled)
  • 1 1/2 cup nutritional yeast
  • 2 cloves organic garlic (freshly crushed)
  • 1 – 1 1/2 teaspoon pink himalayan salt
  • 1/4 teaspoon organic tumeric powder
  • 1 – 2 pinch organic cayenne pepper powder
For the Pasta
  1. Prepare the pasta according to package directions. Set aside.
For the Sauce
  1. Put all ingredients for the sauce in a Vitamix and blend until well combined and creamy.
  2. Taste and if needed, make adjustments with pink himalayan salt, cayenne pepper, tumeric and nutritional yeast.
To Assemble
  1. Strain the pasta and return it back to your pot.
  2. Add the cauliflower sauce, peas and carrots and stir until well combined.
  3. Warm on low heat just long enough to warm the sauce up and serve immediately.
  4. Best when served hot.
  5. Enjoy!
Tip #1: I’ve used a 1 lb bag of frozen organic cauliflower and a frozen organic peas and carrot mixture to save time.

Tip #2: I’ve used organic broccoli (also frozen) instead of the peas and carrot mixture for variety.

Tip #3: I used rigatoni but you can use a gluten-free rigatoni or your favorite pasta instead.

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