BBQ Sweet Potato & Black Bean Burger

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Summer is here at last!  I’m craving all the summer foods including veggie burgers.  I do buy some store-bought ones but I’m super picky about ingredients so sometimes I just prefer to make my own.  I love BBQ flavor so I created this burger to use BBQ sauce.  It’s smokey and a tad sweet.  Yummm! My favorite toppings for these are tomato, onion (would be great sautéed), avocado, bread and butter pickle chips and yellow mustard.  They would also be great with coleslaw on them or on the side.

Makes 6 patties

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Ingredients

1 small sweet potato, baked whole and cooled

1 can black beans, drained and rinsed; or 1 1/2 cups cooked black beans

1/2 cup breadcrumbs

1/2 heaping cup of brown rice

1/4 cup finely chopped onion

2 garlic cloves, minced

1 Tbsp worcestershire sauces

1 Tbsp low sodium soy sauce

2 Tbsp BBQ sauce (plus a little extra for glazing)

1 tsp salt

1/4 tsp black pepper

1 tsp smoked paprika (optional)

1/2 tsp chipotle powered (optional)

Method

Scoop the sweet potato flesh out of the skin into a large bowl.  Discard the skin.  Add black beans to bowl and use a potato masher to mash everything together.  Some whole beans are ok.

Add remaining ingredients and stir until everything is well combined.  Chill mixture  in the refrigerator for 2 hours.  Don’t skip this!  It will help the patties stay together better.

Preheat oven to 400 degrees.

Form mixture into 6 patties and place on a large parchment lined baking sheet.  Brush tops with olive oil.  Bake for 25 minutes.

Remove from oven.  Brush tops with BBQ sauce.  Flip over and brush other side with BBQ sauce.  Return to oven and bake for 15 minutes.  Remove from oven and let stand 5-10 minutes without touching them.  This will help them to set.

Enjoy on a bun with toppings.

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Grilled Avocado Sandwich

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Tomato soup has a new BFF and doesn’t have cheese.  Glorious avocado steals the show in the tasty grilled sandwich.  Yea, yea grilled cheese sandwiches are awesome but this isn’t trying to replace it.  It is its own kind of awesome and it also pairs exceptionally well with tomato soup.  Of course you could add other things to the sandwich but I like to keep it simple, just a little S+P, maybe a dash of garlic powder, and all that rich, buttery avocado. Pair with some of this yummy tomato soup and enjoy!

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Makes one sandwich

Ingredients

2 slices of bread

3-4 Tbsp mashed avocado (about 1/4 of an avocado)

Salt and pepper to taste

Dash of garlic powder (optional)

Earth Balance vegan butter spread, room temp

Method

Heat skillet over medium heat (I use a cast iron skillet). Mix your mashed avocado with salt, pepper and garlic powder if using.  Spread butter on a slice of bread, on the other side spread on your avocado.  Place the other slice on top and spread with butter.  Cook in skillet for 2-3 minutes on each side or until golden brown.

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Baked Falafel

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Falafel, pita and hummus… three of my favorite things on a plate.  Of course traditional deep fried falafel is great but definitely not healthy.  Luckily I’ve finally created my own recipe for baked falafel which also happens to be vegan as well.  These will freeze well too so you can always have some ready to go!  Also see below for my favorite healthy store-bought falafel.

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Makes 10 patties

Ingredients

1 can chickpeas, rinsed and drained

1 garlic clove, finely chopped

1/4 cup of diced onion

1/3 cup flat leaf parsley

1 Tbsp tahini

2 Tbsp whole wheat bread crumbs

1/2 tsp coriander

1/2 tsp cumin

1/2 tsp salt

1/4 tsp white pepper

1-2 Tbsp water

1 Tbsp whole wheat flour

Olive oil

Preheat oven to 425 degrees.

Mash chickpeas in a bowl with fork until it’s a crumbly mixture. Set aside.

Add garlic, onion and parsley to food processor and process until finely chopped and combined.

Next add the mashed chickpeas to food processor along with tahini, bread crumbs, coriander, cumin, salt, and pepper. Process until combined, adding the water 1-2 Tbsp of water as needed. You may need to scrape down the sides with a spatula in between processing.

Once combined, empty into large bowl. Add the flour and mix, you should be able to form into large ball. If the mixture is too dry and crumbly, add a Tbsp of water. If it’s too wet, add an additional Tbsp of flour.

Form into 10 small patties (approximately 2 inches). Place on baking sheet lightly greased with olive oil or cooking spray. Bake for 5-6 minutes on each side or until lightly browned.

PS – This a was the photo from my original post in 2011.  Gasp!  This is awful!