Nut & Bean Veggie Burger

It's only fair to share...Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someonePrint this page

Last night my friend & I wanted to make a really yummy dinner. I had already put a bunch of black bean & garbanzo beans to soak in the crock pot… So I thought Veggie burgers would be really yummy. The last time I tried to make veggie burgers I tried a recipe using quinoa & black beans but it turned out really dry & crumbly, I was not please at all! So I started my search on Pinterest for a yummy, juicy veggie burger. I could not decide on a specific recipe so I used the base of these recipes to make my own creation…

Stupid Simple Bean Burgers With Paprika Garlic Burger Sauce [Vegan, Gluten-Free]

Black Bean Hemp Burgers [Vegan, Gluten-Free]

Veggie burger.JPG1

Nut & Bean Veggie Burger… one of the best burgers I have ever had!

I really liked the idea of using more nuts in the recipe & am glad because after making this recipe I think the nuts make the patties more “meat like” and the patties seem to hold together better.

Organic Ingredient:

  • 1 red bell pepper, diced
  • ½ red onion, diced
  • ½ c. Walnuts nuts
  • ¼ c. pumpkin seeds
  • ¼ c. hemp seeds
  • 4 cloves garlic
  • 2 tsp ancho chili powder
  • 2 tsp cumin
  • 1 tsp. Turmeric
  • 1 tsp. coriander powder
  • 2 tsp sea salt
  • 1 1/2 c cooked & drained beans; I used black & garbanzo
  • 1 cup cilantro, chopped
  • ½-1 c. rolled oats
  • Coconut oil

Toppings

  • 1 c. Homemade medicinal kimchi; click here for recipe
  • 1 avocado, sliced
  • 1 Tomato, sliced

Method:

Preheat oven to 350 degrees.

Place all ingredients into a bowl, mix with a handheld blender. The consistency should be thick, not runny if it is not add more oats until you reach the desired consistency.

Place dough onto wax paper and fork out. I used a large canning jar lid to cut the patties; making sure each patty fills the lid. Then place onto a lightly greased cookie sheet, bake for 20 minutes, pull out, flip and place back in for about 10-15 more minutes. Serve & enjoy.

Spicy Cheese Sauce

  • 1/2 c. Raw Cashew
  • 1/2 c. Nutritional yeast
  • Part of the red bell pepper, diced
  • Part of the tomato, diced
  • 2 Cloves garlic
  • 2 tbs Lemon Juice
  • 1 Tbs. Rice wine vinegar
  • 1 tsp. Curry
  • 1 tsp. coriander powder
  • 1 tsp. cumin
  • Himalayan Salt
  • Cracked Pepper

Method:

While the patties are cooking place all ingredients (except the diced tomatoes) into a blender or Nutribullet, blend until smooth & creamy. After the sauce pleases you add in the tomatoes, stir & slather on your veggie burger along with the other toppings.

Crispy Kale Chips

  • 1 bunch kale, diced into 1 inch squares
  • Several Tbs. Coconut oil
  • 1/4 c. Crushed nut mixture; I have been using a mixture of walnuts, cashew, pumpkin & hemp seeds in replace of bread crumbs, I used this.
  • Himalayan Salt
  • Cracked Pepper

Method:

Dice up kale, place all ingredients into a large ziplock bag, seal & rub all ingredients into one another. Let sit in bag until you flip the burgers. Once you do Place the kale mixture onto a cookie sheet & place into the oven to cook for remainder of cooking time. About 20 minutes seems to be perfect.

Nut & Bean Veggie burger with tomato, avocado & medicinal KimChi & Crispy Kale Chips.

Nut & Bean Veggie burger with tomato, avocado & medicinal KimChi & Crispy Kale Chips.

I served this dish with the toppings & Kale chips. We were very pleased with the entire meal. The patties were thick, juicy & easy to eat they was savory, tasty, filling & satisfying. There is no reason why vegetarian cooking should be boring, bland & tasteless. It can be fun, delicious and juicy!

Sweet Potato Coconut Curry “Vegan”

It's only fair to share...Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestEmail this to someonePrint this page

Sweet Potato Coconut Curry “Vegan”

I am part of a Vegetarian Wholefoods Group on Facebook & one of the group members posted a recipe for Sweet Potato Coconut Curry, she said her toddle loved it! So I googled some recipes on Pinterest (click here to view the one I went off of) and decided to use that as the outline for my own creation. I was so impressed with the prep time, the cooking method & most of all I was so impressed that once my 4 year old toddler son got one taste of the Sweet Potato Coconut Curry he started devouring his entire portion!

Sweet Potato Coconut Curry 1

Sweet Potato Coconut Curry 1

As a mom finding meals & creating recipes that my little one actually enjoys is a constant mission. This recipe I came up with is a keeper & will be going onto my Pinterest, meal plans & of course on here for you all to try the recipe! Not only is this recipe Vegan but it is healthy, quick & painless, easy & Scrumptious!

Organic Ingredients:

1 Large Sweet potato (diced)
1/2 Large Onion (diced)
Coconut oil (for saute)
1/2 Bushel Parsley (garnish)
16oz Chic peas (Cooked)
12oz diced tomatoes (Canned or fresh)
1 12oz Coconut Milk (Canned & Organic)
1/4 c. Raw Honey
1/2 tsp Turmeric
1/2 tsp Cumin
1/2 tsp Red Curry powder
1/2 tsp Cinnamon
1/2 tsp Clove (ground)
1/2 tsp Coriander (ground)
1/2 tsp Marsala powder
Himalayan Salt
Black Pepper
 

Method:

Diced up onion & sweet potato. Saute onion for 3-5 minutes. 
Toss in all the spices, cook for 1-2 minutes. This allows the flavors to meld with the onion nicely.
Add all other ingredients minus the parley. Bring to a boil, simmer on low for about 30 minutes.
Sweet Potato Coconut Curry

Sweet Potato Coconut Curry tasty enough for the entire family to enjoy!

I served this with Couscous but you can serve with any grain your like. Top with fresh parsley, salt & pepper & enjoy!

 

CouCous Prep:

Use 1.5 water to couscous.
Boil water, turn off boil, toss in couscous & some coconut oil, cover & let sit for 5  minutes then serve.