Sunday, October 26, 2014

Super Easy Black Bean Burgers (Vegan) (Gluten Free)

I have not been posting as often lately because it is October. The month of the Annualish Denison Costume Contest, and I have been spending most of my spare time perfecting costumes, making grave stones, cleaning my house from top to bottom, and making a lot of the same easy meals. However, with it feeling like the return of summer today I was craving a burger. These actually turned out rather firm, so if you are feeling like heating up the grill I do believe they would stand up to the challenge.

This recipe makes four burger patties.

What you'll need:
1 15oz can of drained black beans
1/2 carton of mushrooms, sliced
1 medium onion, diced
1 clove of garlic, minced
1 tbsp of extra virgin olive oil
3/4 cup of oat flour (instead of buying a bag of over priced oat flour, I make my own from old fashion oats with a grinder)
1/2 cup of walnuts, roughly chopped
Dash of liquid smoke (if you won't be grilling these)
Sea salt and pepper

In a small saute pan heat the evoo over medium heat. Add the onion, mushrooms, garlic, liquid smoke, and season with salt and pepper. Cook until the onions are soft and they start to take some color.

In a medium bowl dump your black beans. Smash the beans a little. I like the texture of some whole beans, so I use a pastry cutter. Like so...

To the beans, add the mushroom onion mix, walnuts, and oat flour. Stir until thoroughly combined. Taste for seasoning.

Form into patties. Cook in a large skillet until either side of the burger is golden and delicious.

Place burger on your favor bread and top with some whole grain mustard, leafy greens, and a couple homemade, spicy pickle spears.


*Obviously the bread shown here is not gluten free, but these burgers would be amazing over a bed of vinegar dressed green.

Monday, October 13, 2014

Broccoli Potato Soup (Vegan)

It's that time of year, my friends. Soup season! I love soup season. First, because it's delicious, and second because it is a one pot meal. WIN WIN! This soup so easy to make, and packs a punch of flavor that will please any pallet, without the use of dairy.

So, lately I have been super uninspired when it comes to cooking. Do you ever get that way? Like you feel as though you cook the same thing every other day and you're sick of it?! I am still in that sort of a rut, so if you can offer any recipe ideas or "make this a vegan/healthy/whole food challenges" please comment below to help a girl out! :) Anywhoozle..

This recipe serves 4-6.

What you'll need:

6 russet potatoes, peeled and cubed
5 cups of water
1 cup broccoli, diced
1 large onion, diced
3 stalks celery, sliced
3 tbsp of Earth Balance buttery spread
2 cloves of garlic, minced
1/4 tsp paprika
Sea salt and pepper

In a large pot melt the Earth Balance over medium high heat. Then stir in the onion, celery, garlic, sea salt, and pepper.

When the vegetables start to get some color like so...

stir in the cubed potato.

Cook the potato for just a couple minutes. Then add the broccoli and paprika. I used frozen broccoli because that is what I had on hand, but you could certainly use fresh. Cover the vegetables with water.

Cook over medium high heat for about 20-25 minutes. I then used my immersion blender to puree the soup. I like this because it creates a silkiness while still leaving a few chunks. Top with some sliced green onion if you'd like!


Monday, October 6, 2014

Fall Inspired Dessert Bread (Vegan)

Pumpkins are beautiful aren't they? They are so cute when used in fall decor and even better when cooked in sweet dishes! While grocery shopping the other day I spotted some fresh cranberries, combined with canned pumpkin I already had in my cabinet, it was time to make some autumn inspired sweet bread!

What you'll need:
2 over ripened bananas
1/4 cup canned pumpkin puree
1/2 cup of maple syrup or sorghum
1/3 cup of soy, almond, or rice milk
1 tbsp of lemon juice
2 1/4 cups of whole white wheat flour
1 1/4 tsp of baking soda
1/4 tsp salt
1 cup of whole berry cranberry sauce
1/2 cup of chopped walnuts

Preheat the oven to 350 degrees. Then oil a 9x5 loaf pan. I used a brush and some coconut oil.

Add the lemon juice to the milk, then set aside to allow it to curdle.

In a large bowl mash the banana. Add the pumpkin, milk, syrup, and cranberry sauce. Stir until well combined.

In a separate bowl stir together the walnuts, flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients then fold together until just combined.

Spread the mix into your oiled bread pan.

Bake in the 350 degree oven for 45-55 minutes.


This recipe was adapted from Fat Free Vegan

Cranberry Sauce (Vegan) (Gluten Free)

I love making my own cranberry sauce. I tastes amazing and it fills the house with heavenly smells. So, even if you don't like cranberry sauce *gasp* make this for the sniff factor, then put it in a mason jar with a cute ribbon to give to a neighbor!

This sauce is great just to eat on it's own, over ice cream, or atop Pumpkin Spice French Toast.

What you'll need:
1 12oz bag of fresh cranberries
1/3 cup of orange juice
1/3 cup of apple juice
1 tbsp of sweetener maple syrup, sorghum, ect.
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice

In a medium sauce pan place all of the ingredients. Give them a good stir, then bring to a boil.

You will hear the cranberries popping like corn. After a boil is achieved reduce the heat to simmer. Cook for an additional 15-20 minutes.


Green Drinks (Vegan) (Gluten Free)

I am sure by now most of you have at least heard the rave about drinking your vegetables. If you haven't please allow me to inform you... Its amazing. Not only do green drinks taste incredible, but they are so easy to make and pack a punch of nutrients we all so desperately need.

So, once you get the ball rolling with your own green creations, you will find how absolutely versatile they can be. When I started drinking green juices, I kept it super simple: one banana, a handful of prunes, 1/2-3/4 cup of pure orange juice, and two cups of fresh spinach. It was delish! Nowadays I have a huge variety of green drink ingredients, so I like to mix it up from day to day. However, never omitting the reason we are here in the first place, THE GREEN!

This isn't so much of a recipe post as just an idea share in hopes to inspire some of you to try these emerald wonders. You don't need any fancy equipment just a blender. You can literally throw just about anything in these. For example, if you want to make this drink your breakfast just use one banana, two cups of spinach (or baby kale), 1/2 cup of berries, two tablespoons flax meal, two tablespoons of nut butter (peanut, almond, cashew), 3/4 to 1 cup of soy milk. There is tons of protein and omega fatty acids, as well as numerous vitamins and minerals. 

Well that's the basics! Please try some of your own mixes and share them with me! I am always looking for tasty new green drinks to try.