Beet Burgers

Beet Burgers
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!

Lau Lau~ With a Twist

Lau Lau~ With a Twist
Vegan; 30 minutes; Gluten Free

The majority of time these rolls are filled with pork and fish, here I used a filling with split peas and sweet potato. A filling and tasty way to get more collard greens in your diet (which are a super green), hope you enjoy these rolls...


8 large whole collard leaves
1 medium sweet potato, unpeeled and cut into 1 inch cubes
1 cup of green and yellow split peas, soaked for 8 hours **Note: Soak the split peas before going to work or early in the day
1/2 cup of pearl barley or quinoa
1/2 cup of coconut milk
1/4 cup thinly sliced green onion
2 garlic cloves, minced
1/8 teaspoon crushed red pepper
1 teaspoon smoked paprika, or a few drops of liquid smoke

1. I used a rice maker filled with 2 cups water to cook the split peas, pearl barely and steam the sweet potatoes. If not using a rice maker fill a pot with water and bring to a boil. Add the soaked split peas, pearl barley and cook till tender. Steam the sweet potatoes for 8 minutes.

2. Fill a large pot with 1/4 cup water and bring to a boil. Drop collard leaves in water one leaf at a time, and cook for 1-2 minutes, or until slightly soft.

3. In a medium skillet over medium heat, saute the onion and garlic till fragrant. Add sweet potatoes, cooked split peas and pearl barley or quinoa, coconut milk, crushed red pepper, and paprika or liquid smoke. Simmer, letting all of the flavors come together for 5 minutes or until liquid is gone.

4. Lay 1 collard leaf on work surface, with steam pointing away from you. Spoon 1/4 cup of filling 2 inches from bottom of collard leaf. Fold bottom edge of collard leaf over filling, fold in sides, and roll away from you; rolling as tight as you can. Serve with Sriracha Hot Chili Sauce for an extra kick....

Black Bean Burgers

Black Bean Burgers
Makes 6-8 patties

1 15-ounce can black beans (or 1 1/2 cups if cooking from scratch), rinsed and drained
1/2 cup quick-cooking rolled oats (not instant)
1/2 cup whole-wheat bread crumbs
4 tablespoons finely chopped onions
4 tablespoons finely chopped carrots
4 tablespoons finely chopped mushrooms
2 garlic cloves, minced
2 teaspoons nutritional yeast
1 teaspoon ground cumin
1 tablespoon soy sauce
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon liquid smoke
1/4 teaspoon cayenne pepper
salt, to taste
black pepper, to taste

Directions

1. Mash beans with fork or potato masher, leaving some texture. Add all remaining ingredients and mix with your hands. It will be very thick. Form into 6 to 8 patties.

2. Lightly spray a frying pan with nonstick spray or wipe lightly with oil. On medium high-heat, brown patties on both sides.

Nutrition Information | Per serving (1 patty)

calories: 186; fat: 1.4 g; saturated fat: 0.2 g; calories from fat: 6.1%; cholesterol: 0 mg; protein: 10.3 g; carbohydrates: 34.3 g; sugar: 1.6 g; fiber: 11.7 g; sodium: 288 mg; calcium: 87 mg; iron: 3.3 mg; vitamin C: 2 mg; beta-carotene: 428 mcg; vitamin E: 0.1 mg

Found: Food for Life instructor Delisa Renideo of www.yestolife.info.