Wednesday, February 26, 2014
Makes 9 medium patties; Vegan; Can be made Gluten Free
Having fresh beets on hand that I was able to pick up at the farmers market, this is the perfect recipe to use. No need to chill patties and totally free of cruelty this recipe is perfect to share with your friends and family.
4 fresh beets, grated
1/2 cup of cooked lentils (I used canned)
1/2 cup bread crumbs (use gluten free bread crumbs if you prefer)
1/2 cup brown rice cooked (this is great for leftovers)
1/4 of red onion
2 cloves garlic, minced
2 Tablespoons peanut butter
2 Tablespoons nutritional yeast
1 Tablespoon of parsley
1 teaspoon ground sage
1 1/2 teaspoons chili powder
1 1/2 teaspoons mustard powder
couple grinds of pepper
1 teaspoon liquid smoke
1. Peel and grate beets and onion on a box grater or use a food processor with the grating blades attached.
2. Change blade to "S" blade and combine all of the ingredients and pulse several times continuing to scrape down the sides. You don’t want to pulse so many times it turns to mush, so just make sure you have some nice texture. If your burger dough is too wet, add more breadcrumbs, if it is too dry, add more lentils and beets. If you are brave and can handle putting what looks like raw ground beef in your mouth, do a taste test. If you can’t just trust the recipe and try later.
3. Lightly oil a medium skillet or use vegetable broth to keep the patties from sticking to the pan. Form into patties and cook over medium heat about 10-12 minutes on both sides. Serve warm and with your favorite burger toppings.... Tomatoes, Spinach, Mustard, Vegan Mayo, Peppers, Avocado, the sky is the limits!
Sunday, February 23, 2014
Vegan; Raw; Gluten Free; Serves 8
Lately I've been on a ginger kick. From the Ginger Chai cupcakes for my birthday to this, it seems that striking gold with my adult recipes =)
1 cup walnuts
1 cup Medjool dates, soaked overnight
1/4 tsp. sea salt
3 cups raw unsalted cashews, soaked overnight and drained
1 ripe pear, coarsely chopped
2/3 cup coconut oil, liquidfied
2/3 cup ginger syrup
1/4 cup pear juice (unsweetened)
1 whole vanilla bean pod, split open and vanilla scraped out
1 pear coarsely shopped
1/3 cup walnuts, chopped
2 tsp. ginger juice
1. To make the crust, pulse walnuts, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.
2. For the filling, combine cashews, pear, coconut oil, ginger syrup, pear juice, and vanilla in a food processor or high-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.
3. To make the topping, add pears, walnuts, and ginger juice in a bowl. Combine until walnuts and pears are coated and pour on top of the 'cheese' layer. Freeze until set, about 3-4 hours.
4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.
Thursday, February 6, 2014
When I was in the process of moving back to Texas from Colorado Springs, my friend gave me a used Hamilton Beach juicer. I loved the idea of starting to juice, especially moving to a place that is 100+ degrees in the summer. I've recently started to use it and I have a few complaints about the juicer. A small chute and no cup, nothing one can't work around till she can buy the one she wants.... Here a few recipes that I am currently loving!
1 carrot to 1 apple ratio....
1. Place fruit and vegetables in chute and juice. Enjoy!
The pulp can be used in a dehydrator to make into raw crackers, or with this I share with the dogs. This maybe a lot fiber if your dog(s) is/are not used to it, so start off small portions.