Recipes
Veggie burger
Ingredients For the burger 2 cups cooked white rice 2 large garlic cloves 1 medium yellow onion 3 tablespoons olive oil, divided 1 cup walnuts 1 15-ounce can Organic Garbanzo Beans ¾ cup whole wheat flour (or gluten free) 1 tablespoon cumin 1 ½ teaspoons garlic powder 1 ½ teaspoons onion powder 1 ½ teaspoons salt 1 teaspoon black pepper 1 egg white Barbecue sauce To serve Guacamole 1 tomato Lettuce leaves 6 hamburger buns (gluten free if desired) Instructions Make the rice according to the package instructions. Quickly cool the rice by spreading it into a single layer on a sheet pan and placing it in the freezer for 2 minutes until it cools. Preheat a grill to medium heat. Mince the garlic and onion. In a large skillet, heat 1 tablespoon olive oil. Add the the onion and saute for 3 minutes, then add the garlic and saute for for 2 more minutes until golden and translucent. Remove from the heat. Roll over the walnuts with a rolling pin until they are fine and crumbly. Drain and rinse the garbanzo beans. Place in a large bowl and mash them. Measure out 2 cups of the rice and add it to the bowl with the garbanzo beans. Then add the onion and garlic mixture, 2 tablespoons olive oil, walnuts, flour, cumin, garlic powder, onion powder, kosher salt, black pepper. Mix together.Stir in 1 egg white, mix until in becomes a sticky dough. Form five or six 1-inch thick patties by firmly patting and squeezing the dough together Set the patties on a baking sheet. Brush both sides of the burgers with olive oil. To serve, place the burgers on a bun, topped with guacamole, tomato and lettuce.
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Black Bean Burritos
Ingredients 1.5 tbls water 2 tbls fresh lime juice 1 - 2 tsp chili powder 3/4 tsp cumin 1/4 tsp black pepper 1/8 tsp cayenne pepper 1 3/4 cups canned black beans drained and rinsed 1/4 cup thinly sliced green onion 1/3 cup salsa 1/3 cup red bell pepper diced 1/3 cup zucchini diced 1/3 cup corn 2 tbls finely chopped cilantro salt and pepper to taste 4 8-inch flour tortillas 3/4 cup Monterey Jack cheese or Pepper Jack cheese 2 tsp olive oil Instructions In a small saucepan, bring the water, lime juice, chili powder, cumin, black pepper, and cayenne to a boil. Stir in the black beans, green onion, and salsa. Cook over medium-low heat until heated through, then set aside. In a small saucepan, heat the oil over medium-high heat. Saute the red bell pepper and zucchini for 3-5 minutes. Remove from heat and stir into the bean mixture along with the corn and cilantro. Season to taste with salt and pepper. Warm the tortillas in the microwave. Then, spoon 3/4 cup of mixture in each tortilla. Sprinkle with 3 tablespoons of cheese, then roll up.
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Avocado Tuna Salad
Ingredients 1 avocado 1 lemon juiced, to taste 1 tablespoon chopped onion to taste 5 ounces cooked or canned wild tuna Sea salt and ground pepper to taste Instructions Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half. Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed. Fill avocado shells with tuna salad and serve.
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Ultimate Gazpacho
Ingredients 4 large red tomatoes 1 small yellow onion, cut 1″ chunks 1 small cucumber, peeled and seeded 1 medium red bell pepper, cored and seeded ¼ cup fresh basil leaves 1 large garlic clove, peeled ¼ cup extra-virgin olive oil 2 tablespoons red wine vinegar ¾ teaspoon fine sea salt Freshly ground black pepper Instructions Place veggies in your blender bowl. Cut the tomatoes into 1″ chunks. Add all of the tomato chunks to the blender Add all of the onion chunks to the blender. Add all of the cucumber chunks to the blender. Add all of the pepper chunks to the blender. To the blender, add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes. Chill the soup for at least 2 hours, or up to 24 hours. Before serving, taste, and add additional salt and black pepper. To serve, divide the soup into small bowls or cups. Top with reserved cucumber, bell pepper, or a few torn basil leaves and lightly sprinkle of pepper.
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Vegan Pumpkin Cinnamon Rolls
Ingredients DOUGH 1 cup unsweetened almond milk 2 Tbsp vegan butter (Earth Balance option) 1 packet = 2 1/4 tsp instant yeast 1 Tbsp organic cane sugar 1/4 tsp sea salt 1/2 tsp cinnamon 1 tsp pumpkin pie spice 1/3 cup pumpkin puree 2 3/4 - 3 1/4 cups Bob's Red Mill Unbleached All Purpose Flour FILLING 2 1/2 Tbsp vegan butter 1/2 cup pumpkin butter 1/3 cup organic cane sugar 1 Tbsp cinnamon 1/2 tsp pumpkin pie spice 1/2 cup raw pecans TOPPING 2 Tbsp vegan butter 1 Tbsp pumpkin butter 1 Tbsp organic cane sugar 1/4 cup raw pecans Instructions DOUGH: Large mixing bowl in the microwave, heat the almond milk and vegan butter in 30 second increments until melted (Don't reach boiling) Remove from microwave and let cool to 110 degrees F. It should be warm but not too hot or it will kill the yeast. Sprinkle in yeast, sugar, and salt and let activate for 10 minutes. Add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. (Adding flour as needed) Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size. On a lightly floured surface, roll out the dough into a thin rectangle. FILLING: Brush with melted vegan butter and pumpkin butter, then add sugar, cinnamon, pumpkin pie spice, and the pecans. Starting at one end, tightly roll up the dough and situate seam side down. Serrated knife or floss, cut the dough into 1.5 - 2 inch sections and position in a well-greased 8x8 square. TOPPING: Brush with vegan butter mixed with pumpkin butter, sprinkle with cane sugar and pecans, and cover with plastic wrap. Set on top of the oven to let rise again. Preheat oven to 350 degrees F Bake rolls on a center rack for 30-40 minutes. Let cool for at least 10 minutes before serving. For a glaze, try my dairy free cream cheese frosting. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.
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Thai Pineapple Fried Rice
Ingredients 1 cup Basmati rice 1 onion, chopped 3 cloves of garlic, chopped 1 tablespoon oil 2 carrots, cut into thin sticks 1/2 red bell pepper, cut into thin sticks 1/2 cup frozen peas 1/2 cup cashews 1 tablespoon soy sauce 1 tablespoon curry powder 1 cup pineapple, cut into small pieces 2 green onions, cut into rings salt and black pepper red pepper flakes (optional) Instructions Cook rice according to the instructions on the package. Cook the frozen peas for about 7 minutes. In a large pan, heat the oil and sauté the onion for about 3 minutes. Add the garlic, the carrots, and the bell pepper. Cook for 3 minutes. Stir in cooked rice and season with the curry powder and the soy sauce. Add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!
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Rhubarb Crunch
Ingredients 3 cups diced rhubarb 1 cup white sugar 3 tablespoons all-purpose flour 1 cup packed light brown sugar 1 cup quick cooking oats 1 ½ cups all-purpose flour 1 cup butter Directions Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish. In mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir then combine butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven for 40 minutes. Serve hot or cold.
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Zucchini Brownies
Ingredients Brownies: 2 cups all-purpose flour 1/2 cup cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup vegetable oil 1 1/2 cups sugar 2 teaspoons vanilla extract 2 cups shredded zucchini (1 large or 2 small zucchinis) 3-5 tablespoons water 1/2 cup chopped walnuts optional Frosting: 3 tablespoons cocoa powder 1/4 cup butter melted 2 cups powdered sugar 1/4 cup milk 1 tablespoon vanilla extract Pinch of salt Instructions Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray. Medium bowl, whisk together flour, cocoa, baking soda, and salt. Electric mixer: mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. Let the mixture sit - the batter can absorb the moisture from the zucchini. If mixture is powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there) The batter will be thick/shouldn't be powdery. You may need to use your hands to work the water. The dough should be like cookie dough. Do not add too much water! Spread in prepared pan. Bake 25-30 minutes. To make the frosting: Whisk butter, cocoa, salt, and powdered sugar. Whisk in milk and vanilla. Spread over cooled brownies. Cut into squares and chill to semi-set. The frosting hardens slightly on the top but stays wet and gooey underneath.
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Gluten Free Oatmeal Waffles
Ingredients cooking spray 1 ½ cups gluten-free rolled oats ¾ cup almond milk 1 egg, at room temperature, separated 3 tablespoons melted butter 1 tablespoon brown sugar 1 teaspoon baking powder Instructions Preheat a waffle iron Grease with cooking spray. Combine oats and almond milk in a large bowl. Whisk egg yolk and butter together in a small bowl; stir into oat mixture. Beat egg white in a separate bowl until stiff peaks form. Stir brown sugar and baking powder into the oat mixture. Fold beaten egg white gently into the batter. Scoop 1/2 cup batter onto the preheated iron. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.
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