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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Breaded White Bean Cutlets

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Let’s face it, just about anything breaded and fried is pretty tasty.  So this is my meat-free version of a the traditional chicken cutlet.  I do a quick pan-sear to get that golden crust and then I finish in the oven which helps get the chewy texture inside.

Continue reading “Breaded White Bean Cutlets”

White Bean Barley Soup with Kale

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I just love soup season!  I’ve made this simple, hearty soup with few ingredients that make for a very satisfying, healthy meal.  I especially love the barley in this because of the great texture it adds, not too mention it’s a whole grain with abundant health benefits.  Lower cholesterol, anyone?  It’s packed with fiber and phytonutrients like Continue reading “White Bean Barley Soup with Kale”

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, Saucey Kale Chips

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One of my favorite healthy snacks, amazing kale chips!  I went through a time where I was obsessed to Brad’s Raw kale chips which turned out to be quite a pricey addiction at $8/package.  When I made these I just couldn’t believe how much they tasted like them!

Continue reading “Spicy, Saucey Kale Chips”

Warm Me Up Tortilla Soup

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It’s still pretty chilly here and I’ve been craving soup and this one is one of my favorites.  The flavors really are warming, especially if you add the jalapeno!  I also love cumin so I add more of this than the chili powder but you can adjust to your tastes. Continue reading “Warm Me Up Tortilla Soup”

Pumpkin Sage Cream Sauce

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I’ve used my got-to cashew cream in lieu of heave cream to make a rich, creamy pasta sauce that no one would ever know was dairy-free.  The sage makes this super savory but it can be strong so if you want to lighten up the intensity just simmer a couple whole leaves in the sauce, then remove.  Add in more pumpkin if you you like or even sub with mashed butternut squash.

Makes enough sauce for 2 good-sized portions of pasta

Ingredients

1/4 cup raw cashews, soaked 4-8 hours (go with 8 if you don’t have a high powered blender)

2/3 cup water

1 Tbsp olive oil

1 small shallot finely chopped

1 Tbsp chopped fresh sage

1 Tbsp vegan butter

1/4 cup canned pumpkin puree

Pinch of nutmeg

Salt and pepper to taste

Method

Add soaked cashews and 2/3 cup water to a blender.  Puree until smooth.  Should be the consistency of heavy cream and should yield about 1 cup of cashew cream.  Set aside.

Heat olive oil in a saucepan over medium-low heat.  Add shallot and sage.  Saute a 3-4 minutes.

Stir in vegan butter, then pumpkin and add the cashew cream.  Simmer about 5 minutes or until it thickens slightly.

Add in nutmeg, salt and pepper and serve over pasta.

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Frontier Soup Enchilada Mix Gone Vegan!

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I love soup and I often make from scratch but sometimes on a weeknight I just don’t have the time or patience to cook up a homemade soup. I recently tried this soup mix from Frontier Soups and made it not only vegetarian but also vegan!  I subbed beans for the chicken and omitted the cheese and instead topped with tortilla chips and avocado, plus some fresh cilantro and green onion.  It was delicious, easy and quick to make and still felt homemade.

Note: I found these soup mixes at Whole Foods and I also bought there my favorite vegetable broth which is the Edward & Sons Not-Chick’n bouillon cubes.  Trust me, you want a good vegetable broth because it can make or break your soup. This one has been a long time favorite of mine.

Here’s my vegan version

Ingredients

6 cups vegetable broth

1 can black beans, drained and rinsed (sub for the chicken)

1 package of Frontier Soup Enchilada Soup Mix

1 cup salsa verde

Omit the cheese if making vegan

Toppings: avocado, tortilla chips, cilantro, green onion

Method

Just follow the simple instructions on package and add desired toppings!

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