Kitchen Sink Veggie Burgers + Grain-Free Flax Bun

This recipe is way, WAY overdue. I made these veggies burgers back in December and completely forgot about them…better late then never I guess! It’s one of those that slipped through the cracks but I couldn’t help but share.

Also, I want apologize to the fabulous Cara for making her wait so long for this one. She mentioned veggie burgers were one of her favorite things and I’ve since deprived her for 5 months…shame on me! I hope it was worth the wait

This recipe was born out of desperation. I was without a car for a week after first moving to Montana and I was too much of a baby to walk to the store in the middle of a winter storm.  Instead of being lazy and snacking on brownies + chips and salsa, I decided to be creative on a healthier approach while using up a few leftover veggies and canned beans. Thank goodness I did, these were delicious!

I had just made my orange-scented cranberry sauce the day before and this was the perfect topping for these veggie burgers. Along with a generous smear of Vegenaise, fresh spinach leaves and sprouts, this burger was a hearty and satisfying meal. These patties are actually on my to-cook list this week…it’s about time I whipped up another batch!

Kitchen Sink Veggie Burgers 

Patty Ingredients

1 egg or flax egg for vegan (1 tbsp ground flax mixed with 3 tbsp water, let sit for a few minutes)
1 cup cooked black beans
1 cup cooked garbanzo beans
1/2 cup small diced onion
1/3 cup green or red bell pepper, small diced
1/4 cup celery, small diced (can omit or increase the bell pepper if desired)
2 – 3 garlic cloves, minced
1 Tbsp coconut oil, butter, ghee, or Earth Balance, melted
1/4 cup sunflower seeds (I used roasted for extra flavor but raw is ok too)
1 Tbsp gluten free soy sauce, Bragg’s liquid aminos or tamari

Spice-Binding Mixture
1 tsp chili powder
1/2 to 1 tsp paprika
3/4 to 1 tsp ground cumin
3/4 tsp dried parsley
1/2 tsp crushed red pepper flakes
1/4 tsp celery salt
sea salt and pepper to taste
1/2 cup gluten free rolled oats, ground into a flour
1 Tbsp flaxseed meal

coconut oil/butter/ghee/Earth Balance/olive oil for pan-sauteing

For Serving
Flax bun below OR your favorite gluten free bun or sandwich bread
Vegenaise or mayo
Alfalfa sprouts
Orange-Scented Cranberry Sauce  (this completed the meal! or use a sweet and tart chutney)
Fresh spinach leaves or leaf lettuce

Directions

1. Line a baking sheet with parchment paper and set aside. In a small bowl, combine the spice mixture.
2. In a medium mixing bowl, combine egg/flax egg and beans. Mash beans with a fork until chunky (I left some whole beans but this helps keep the patty together).
3. Add in remaining patty ingredients and stir to incorporate well.
4. Sprinkle in the spice-binding mixture and stir again to combine and evenly distribute until the batter comes together.
5. Divide into 6 balls and flatten into patties about 2/3 inch thick and lay on the baking sheet. Refrigerate for 10-15 minutes.
6. Meanwhile, preheat large skillet (preferred) over medium heat or oven to 350F.
For Skillet Method: heat a small amount of oil/butter in pan and saute for 5-6 minutes on each side until slightly crispy and lightly browned
For Oven Method: Bake patties at 350F for 14-16 minutes on each side until lightly browned (this method results in a slightly drier patty but is lower fat)
7. Assemble the burger by spreading Vegenaise or mayo on bun/sandwich bread. Top with spinach leaves, patty, sprouts, cranberry sauce and enjoy!

As for the flax bun, this was an experiment that needs a little tweaking. This bun is a little crumbly…ok, a lot crumbly due to the lack of eggs or gums. While very yummy, this one is a work in progress if you are looking for a “typical” bread that holds up well. I wound up eating this burger with a fork and knife but I enjoyed every last bit!

Vegan, Grain-Free Flax Bun 

Ingredients

1/3 cup + 2 tsp flaxseed meal
dash of sea salt
1/4 tsp to 1/2 tsp seasoning to taste (italian, cajun, southwest, etc)
1 Tbsp chia seed meal (I ground white chia seeds)
1 rounded Tbsp chickpea flour (could sub oat flour)
3/4 tsp baking soda
1/4 tsp apple cider vinegar
2 tsp + 3-4 Tbsp water
1 1/2 tsp olive oil/coconut oil/ grapeseed or Earth Balance melted

 Directions

1. Preheat oven to 350F and line a small baking sheet with parchment paper.
2. In a small mixing bowl, combine dry ingredients. Stir in wet ingredients until incorporated.
3. Spread mixture into a circle onto the prepared baking sheet and bake for 15-20 minutes. Let cool for about 5 minutes, cut in half horizontally carefully, top/fill and enjoy!

Makes 1 bun

Pizza Inspired Lentil Pulp “Bread”

I finally bought a juicer! I received it in the mail a few weeks ago…and while I was and am really excited to start juicing, I’ve also kept it on my counter lookin’ all pretty and clean.

When I buy a new appliance, new jeans or a new gadget, I tend to place them on a shelf to sit there for a while…I guess I like admiring my new purchase since I can be pretty frugal with money. Plus, I don’t want to dirty the item…even though that’s why I bought it for that intention in the first place. Does anyone else do this same thing?

My first juicing experience involved apples + carrots + celery (yummy and sweet) while my second was a bit more savory involving cauliflower, carrots and celery. Juicing creates a ton of pulp…while some may throw this away, I wanted to throw it into a recipe for kicks.

For my fourth post during Pizza Week, I made a pizza-inspired lentil “flatbread”.  I had to idea to jazz up my original red lentil flat bread, and I was really happy with the results!  But really, how could I not be when pizza is involved?

As a disclaimer, this lentil “bread” is not a typical bread. It has a socca-like texture that does not bend or spring-back like a normal bread would. This bread serves as a dense crust…it transforms into a “pizza” with the mixture of tomato paste and melted cheese on top…yum!

Pizza-Inspired Lentil Pulp “Bread” (Adapted from my Lentil Bread)

Ingredients

3/4 cup uncooked red lentils (or other lentils)
2/3 cup veggie pulp (from a juicer – I used a combo of cauliflower, carrot and celery)*
2 1/2 Tbsp flaxseed meal
1/2 to 1 tsp sea salt (this makes a huge difference, don’t leave out)
1 tsp garlic powder or 2-3 garlic cloves, minced
1 1/4 tsp italian seasoning
1/4 tsp fennel seed
1/8 to 1/4 crushed red pepper flakes
small pinch of stevia or 1/4 tsp coconut palm sugar, agave or honey
3 Tbsp nutritional yeast (optional but adds a cheesy dimension in the base)
1 ripe Roma tomato, quartered
1/4 cup water + more for blending
1/2 tsp apple cider vinegar
2 Tbsp coconut oil or olive oil

For topping
shredded cheese
4 oz tomato paste mixed with 1/4 tsp honey or pinch of stevia + 1/2 tsp apple cider vinegar OR 2/3 cup marinara sauce

Directions

1. Preheat oven to 350F.
2. In a small blender with grind attachment, food processor or a spice grinder, add lentils and grind to a flour. (I use my Magic Bullet with the flat blade, it’s okay to have a few whole lentils as the red variety are quick cooking).
3. Add the lentil flour along with the ingredients veggie pulp through seasonings, and stir well to combine.
4. Blend the tomato along with 1/4 cup water in a blender or food processor. Next, add enough water to have 1 cup of liquid. Stir in the apple cider vinegar. Add the liquid to the lentil mixture and stir for 30 seconds to a minute to incorporate well. It should resemble a thick but pourable pancake batter after it sits (the flax and lentils will start absorbing the water the longer it sits).
5. Then add the oil to a 9 inch springform pan** and place in the oven to warm (about 2 minutes).
6. Pour batter into the pan and spread with a spatula. Bake for 25-28 minutes until the bread is firm to touch.
7. Let cool slightly, cut and enjoy plain while warm OR spread with tomato paste mixture or marinara and sprinkle with shredded cheese and return to oven until cheese is melted, about 3-4 minutes (my preference).

Makes 8 slices
*If you don’t have veggie pulp, I think you could substitute 1/4 cup almond flour.
** A 8X8 or 9X9 pan can also be used.

Speedy Sweets N’ Snacks

For some reason or another, some of routine recipes never get posted. Maybe they seem too simple for me to share? Instead of just assuming that you didn’t want to see some of my favorite go-to munchies, I thought I’d share a few with you in this post.

1. Super Secret Cookie Dough- variations of this recipe have been posted at many blogs so I hadn’t bothered sharing my version until now…I’ve been making this “cookie dough” for over a year now and have made several variations (list below).

Healthified cookie dough that takes about 7-8 minutes to pull together. Plus, it’s packed with fiber, protein and healthy fats from the nut butter – this stuff is seriously addicting! I’ve even sandwiched two cookies together with this as the “filling”. Usually it doesn’t last that long and I wind up eating it with a spoon I bet it would even be yummy as frosting on a cupcake!

What is so super secret? There are chickpeas in this dessert! It sounds ridiculous and even yucky to some but I LOVEEEEEEEE this stuff! Give it a try before you judge me, ok?

Super Secret Cookie Dough 

Ingredients

1 1/2 cups cooked chickpeas (if you use the ones from a can, rinse thoroughly)
1/3 cup chunky OR creamy peanut butter (almond butter, cashew butter, sunflower seed butter etc can all be subbed)
2 tsp pure vanilla extract
1/8 tsp sea salt (omit if using salted nut butter)
2 Tbsp almond milk or other non-dairy milk
3-4 Tbsp coconut palm sugar, honey, agave or a combo (my favorite is 2 Tbsp powdered coconut sugar, 1 Tbsp honey and a pinch of pure stevia to round out the flavors)
2 Tbsp flaxseed meal, almond or other nut meal or oat flour (or sub your favorite flour)
chocolate chunks, chips or carob or cacao nibs (I chopped up a portion of the Lindt bar Hint of Sea Salt – my fav! )

optional: one scoop of good tasting vanilla protein powder (I use Jay Robb’s)

Directions

1. In a food processor, add chickpeas and process until finely chopped (there might still be chunks, that’s ok). Add the peanut butter, vanilla, salt and a drizzle of almond milk until smooth and creamy.
2. Add the sweetener, flax/nut meal (and protein powder if you want the extra boost – the amount of sweetener may need to be decreased if your protein is really sweet) and process until blend well. If additional sweetener is needed, add it at this time to taste. If you need another drizzle of almond milk, feel free to add a small amount at this time (I like it thick!).
3. Stir in the chocolate chips (or chopped nuts or dried fruit) and enjoy immediately or refrigerate for a couple hours. I love the flavor straight from the food processor but refrigerating the mixture helps the flavors meld and it’s even better!

2. No-Bake Coconut Macaroons - chewy coconut bites that are egg-free, grain-free and vegan! These quick yummy morsels can be whipped up in less than 5 minutes and frozen for a sweet bite-size treat. Coconutty goodness through and through

No-Bake Coconut Macaroons 

Ingredients

2/3 rounded cup coconut flakes, slightly crushed with your fingers (could also use 2/3 cup shredded coconut)
1/4 cup almond flour or almond meal (or your favorite flour if you want nut-free)
1 Tbsp maple syrup, honey or agave (date paste, raisin paste or mashed banana would do the trick too)
dash of pure vanilla extract
pinch of sea salt
3 Tbsp coconut butter, melted

Optional Mix-in ideas – mini chocolate chips, chopped dried fruit chunks, lime/lemon zest, spices

Directions

1. Line a plate or small baking sheet with parchment paper or aluminum foil and set aside.
2. In a small mixing bowl, combine all ingredients until well incorporated. Using a tablespoon, pack mixture firmly to form small rounds to help stick together. Plop (yes, this is a formal baking word) onto prepared plate/sheet and freeze for 30 minutes until hardened. Enjoy!

Makes about 6-7 macaroons (can be doubled or tripled). Store in freezer or refrigerator.

3. “The Comfort Snack”aka gluten free toast with spread of choice + chia seeds + fruit. Simple? Of course, but it’s one of my favorite quick snacks or light desserts – my favorite combination is cream cheese (I love the flavor of vegan Tofutii cream cheese but it’s a guilty pleasure) but coconut butter, nut butter, ghee, or goat cheese are all delicious!

This really doesn’t need instructions – but toast a slice of your favorite gluten free bread. Remove immediately and smear on your favorite spread (about 1 tbsp or so), sprinkle with a heaping 1/4 tsp chia seeds (or flax) and top with slices of fruit (bananas are the best!). Sometimes I will even use cottage cheese as the spread; scoop a spoonful and then toast to warm the mixture, then sprinkle with chia and add the fruit.

4. Veggie Nachos - okay, okay, I know this isn’t considered healthy but I have to include another guilty pleasure – I am a completely sucker for tortilla chips, add some vegetarian refried beans, homemade salsa or pico de gallo, shredded organic cheese and fresh cilantro and I have a salty snack that I cannot resist. Everyone deserves a little indulgence occassionally, right? The only thing I am missing here is homemade guacamole…

Indulgent Vegetarian Nachos 

Ingredients

About 14-15 corn tortilla chips (you could also use bean and rice chips like Beanitos if corn-free
1/2 cup BPA free black or pinto vegetarian refried beans
1/4 to 1/3 cup organic shredded cheddar cheese (or Mexican blend – use dairy free for vegan)
1/3 cup salsa of choice or pico de gallo
1-2 Tbsp fresh cilantro, chopped

Directions

1. Preheat oven to 375F and line a baking sheet with parchment paper or aluminum foil. 2. Spread chips on the lined baking sheet with slight overlap. 3. Drop or spread refried beans onto chips. Next, sprinkle with shredded cheese and bake for about 5 minutes or until cheese is melted. 4. Remove from oven, spoon salsa/pico over the chips and sprinkle with cilantro. Enjoy immediately!

Serves 1

*For a healthier approach, add some sauteed chopped vegetables (zucchini, onion, squash, peppers) on top of the beans prior to baking.

A few of my other favorite quick snacks are:

Fajita-Spiced Roasted Chickpeas
Protein Nut Butter Balls 
Oatmeal Raisin Cookie Dough Bites 
Chocolate Avocado Pudding
3-Ingredient Elvis Soft Serve Ice Cream

Happy Thursday!

Beluga Bread

What is “Beluga Bread” you may ask?

It’s a bread-like invention using black Beluga lentils (of course haha)! These small black lentils were on sale at the local health store and I just had to try them. I’ve professed my love for lentils previously so you can imagine my excitement when I saw a black variety to experiment with! I know these lentils aren’t extremely rare but I had never seen them in a grocery store before and couldn’t pass them up.

Bread was definitely on the to-do list since I made several versions before:

“Angry bread” and “black bread” have a more ominous tone and I was in a happy mood so “Beluga Bread” it was It had been awhile since I last enjoyed this flatbread and I was not disappointed in the least! Filling, satisfying and delicious, I ate part of the bread alongside my chicken salad-salad at lunch, slathered it with hummus for a snack and as an accompaniment to a bowl of wild rice soup for dinner…I will be making this again pronto!

Beluga Bread (Grain-free, Vegan) adapted from my Lentil Flatbread

Ingredients

2/3 cup black beluga lentils
2 Tbsp flaxseed meal
1 cup water
generous pinch(s) of salt (this is your main seasoning so don’t skimp)
2-3 Tbsp coconut oil, olive oil, butter, Earth Balance or ghee (use oil or EB for vegan)

your favorite herbs or spices, optional

Directions

1. Preheat oven to 375F.
2. In a small blender with grind attachment, food processor or a spice grinder, add lentils and grind to a flour. (I use my Magic Bullet with the flat blade).
3. Add the coconut oil (or oil/butter of choice) to a 8×8 or 9×9 pan* and let melt in the oven and warm (about 2 minutes). Meanwhile, add flaxseed meal, water and salt to ground lentils and blend again for about 15 seconds. It should resemble a thick but pourable pancake batter after it sits (the flax and lentils will start absorbing the water the longer it sits).
4. When oil is hot and melted, pour batter into the pan and spread with a spatula. Bake for 25-30 minutes until the bread forms a crust. Let cool slightly, cut and enjoy warm!

Bread can be refrigerated and toasted to reheat if needed.

*You can make the bread thick or thin by choosing your baking dish and add herbs and spices for different flavor variations. I prefer a medium thickness instead of a pizza crust thinness because I like the slightly crunchy outsides and a middle with a slight chew. If you prefer a crisper texture throughout, baking a larger pan or divide batter into two loaf pans. You will need to reduce cooking time for thinner bread, and in turn increase cooking time for thicker (about 5 minutes).

With the roasted red pepper hummus on top, it could definitely pass for a Halloween bread – don’t you think?