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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Pumpkin Chocolate Chip Softies

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In honor of National Pumpkin Day, I bring you soft, cake-like, chocolately pumpkin goodness!  I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose.  Recommended: eat them warm!

Continue reading “Pumpkin Chocolate Chip Softies”

Southwest Black Bean Burger

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I really love a good veggie burger.   When I’m at a restaurant and see a veggie burger on the menu, I always want to know if it’s house-made.  Not to say there aren’t some decent frozen burgers out there, but it’s just not the same.  So I’ve created my own easy, vegan black bean burger recipe that’s healthy too!

Continue reading “Southwest Black Bean Burger”

Banana Peanut Butter “Nice” Cream

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Thank you, thank you frozen banana for creating a faux ice cream that’s heavenly.  It’s guilt-free and so easy to make!  First and foremost, your banana is the sweet in this recipe is so make sure it’s ripe to the point of being slightly spotted.  The more ripe the more sweet it will be.  The peanut butter and cocoa amounts can be adjusted to suit your tastes but be careful not to add too much almond milk or you’ll end with a smoothie.  If that happens, simply add some more frozen banana slices or pop it in the freezer until it firms up.  I like to top mine with chopped peanuts, coconut and chocolate chips.

Continue reading “Banana Peanut Butter “Nice” Cream”

Spicy Tofu and Avocado Maki Rolls

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April is National Soy Foods Month and I thought I’d share one of my favorite ways to enjoy tofu.  This recipe even calls for the pre-cooked kind, not the kind in water that you have to drain.  Super easy to slice and already seasoned.  Rolling them can be a little bit of  a challenge but I found that video was really helpful. Continue reading “Spicy Tofu and Avocado Maki Rolls”

Peanut Butter & Jelly Banana Muffins

 

 

My PB&J Banana Pancakes were so delicious I just had to turn them into a muffin.  I worked from my Banana Chocolate Chip Muffin recipe with a few minor adjustments based on what I had on hand.  I didn’t have any Earth Balance vegan butter so I figured I would make these without any added fat.  I had a Silk strawberry soy yogurt so I threw in that in lieu of the Earth Balance (applesauce is also a good sub for butter or oil in baking).  Since I was going healthy with these I used whole wheat and oat flour.  I’d say they turned out pretty great for a healthy little treat.  I’m also going to try baking this in a loaf pan and adding extra layers of jelly so stay tuned for that!

 

 

Ingredients

 1/3 cup Unsweetened Almond or Soy Milk

1 Tbsp Fresh Lemon Juice or Apple Cider Vinegar

1 1/2 cups Flour (I use 1 cup Whole Wheat + 1/2 cup Oat Flour)

1/2 cup Quick Oats

1 Tbsp Baking Powder

1/2 tsp Salt

1 tsp Cinnamon

1/3 cup Earth Balance Vegan Butter, softened (optional: sub applesauce or soy yogurt)

1/4 cup Sugar

1/4 cup Light Brown Sugar (packed)

3 very ripe Bananas (medium-large size), mashed

1 tsp Vanilla Extract

 

Jelly or fruit preserves (raspberry or strawberry are my faves)

 

Peanut Butter Glaze

1/2 cup sifted powdered sugar

3 Tbsp almond milk

3 Tbsp creamy peanut butter

 

Method

Pre-heat oven to 350 degrees. Lightly grease a muffin pan, set aside.Mix lemon juice and soy milk in small bowl and set aside (this will curdle slightly).

Whisk dry ingredients in a bowl (flours, oats, baking powder, salt, cinnamon), set aside.In another bowl add butter, sugars, mashed banana and mix with an electric mixer on low speed (or whisk by hand) for about a minute or two. Next whisk in the almond milk/lemon, and vanilla. Whisk together until mixed.Fold dry ingredients into wet ingredients and stir until just combined (you don’t want to over mix). Add heaping tablespoon full of mixture to muffin tins, should be about half full.  Next in each muffin tin add about a teaspoon of jelly to middle.  If you want more peanut butter flavor then add a bit on top of jelly (see pic below).  Then take remaining batter and dollop on top gently smoothing out.  Bake for 20-25 minutes.

While baking make your peanut butter glaze by whisking the ingredients together in a bowl.  You can adjust ingredients to taste.

When muffins are done, let cool and then spread glaze on them.  Can be topped with chopped peanuts for crunch or a sprinkle of powdered sugar to make them pretty!

 

DC Vegfest 2016

 

This past Saturday I ventured out to DC VegFest in Washington, DC and was so excited to try some yummy vegan food!  I was only there for just over an hour so I didn’t get to check out every booth or vendor.  I actually had looked at a map of the exhibitors and vendors thinking I could be strategic with my time but then I just went freestyle and wandered, stopping by whatever had a crowd or sounded good. So here’s a quick recap of a few of my favorites.

Ben & Jerry’s – Non Dairy PB & Cookies

pb-and-cookies-non-dairy-detailWhen I saw the Ben & Jerry’s trunk I made a beeline through swarms of people, dogs, unruly kids, and strollers. Yep that’s right, Ben & Jerry’s has non-dairy ice cream.  And not just fruity sorbet.  This is was actually where I started because why not have dessert first.  This was soooo good that I actually had to question whether it was real ice cream and I had to remind myself that it was an all vegan festival so it had to be. Even my dairy ice cream loving BF couldn’t believe it was non dairy.  We gobbled this up before I could get a photo.

 

 

Barefoot Bucha

img_4524I always enjoy trying new kombucha and I really liked that this was kind of local to me.  Just 2 hours south in Afton VA which is near Charlottesville.   Side note – great area to visit…lots of amazing wineries and breweries there and the Farmhouse at Veritas is a fantastic place to stay.  Back to Bucha – I sampled the black raspberry and LOVED it!  I had to have more and shelled out $5 for a 12oz pour and it was well worth it.  They were serving on tap which was kind of cool.  Apparently that is a thing, kombucha on tap, and they serve at Whole Foods.  I’ll be checking my neighborhood WF soon for this.  Also pretty sweet is how green they are for selling on tap and you bring your glass bottle to refill.

 

Treeline Nut CheeseTreeline Nut Cheese

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Photo credit: http://www.treelinecheese.com

I am always excited to try some of these “fancy” nut cheeses and this one had line to get a sample so I had to get a taste.  My favorites were the soft French style cheeses almost like a spread.  Herb Garlic and the Chipotle Serrano Pepper were two standouts for me.  I thought the Herb Garlic would be a great cream cheese alternative to put on a bagel.  I gobbled up my samples before I could get a photo.

 

 

Yeah Dawg

hot-dogsAfter checking out the food vendors, all of which had long lines, I settled on a vegan hot dog.   If I was going to buy a full size meal, I wanted something good and something I couldn’t get anywhere.  These guys are from New York and I can’t actually get their hot dogs down here, plus just in general it’s hard to find a good veggie dog.  And judging by the line, I thought they must be good!  So 30 minutes in line later, we had 2 tasty dogs.  A New York with kraut, relish, and mustard, and a Cali Kush with kale ceasar, avocado, coconut bacon, and chipotle mayo.  Sounds like a lot going on but this was actually my favorite of the two.  The dogs are actually gluten-free too!