Archive for ‘Uncategorized’

January 27, 2014

Black bean Quinoa Burgers

Ingredients
1 15 oz.can black beans, rinsed and drained
1/4 cup quinoa
1/2 cup water
1/2 cup whole wheat bread crumbs
1/4 cup minced yellow bell pepper
2 Tbsp minced onion
1 large clove minced garlic
1 1/2 tsp ground cumin
1/2 tsp salt
1 tsp Sriracha sauce
1 egg
3 Tbsp olive oil

Directions
In a medium pot, bring the quinoa and water to a boil. Reduce heat to medium-low. Cover pot and simmer until the water has been absorbed and the quinoa is tender (about 15 to 20 minutes).

Roughly mash the black beans with a fork until you have a sticky mixture (similar to the texture of ground beef/turkey). Add the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans. Mix using using your hands.

Form the black bean mixture into 6 patties. Heat some olive oil in a large skillet. Cook the patties in the hot oil for 2 to 3 minutes per side, until heated through.

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January 27, 2014

Vegan Lentil Soup

Ingredients
1 chopped onion
1/4 cup olive oil
2 diced carrots
2 stalks chopped celery
2 cloves minced garlic
1 tsp dried oregano
1 bay leaf
1 tsp dried basil
1 14.5 oz. can crushed tomatoes
1 cup dry brown lentils
1 cup French green lentils
8 cups water
1/2 cup rinsed and thinly sliced spinach
2 Tbsp vinegar
salt and pepper to taste

Directions
In a large pot, heat oil over medium heat. Add onions, carrots, and celery. Cook and stir until onion is translucent and tender. Add garlic, bay leaf, oregano, and basil then cook for 2-3 minutes.

Stir in lentils and add water and tomatoes. Bring soup to a boil. Reduce heat and simmer for 1.5 hours. Add spinach just before serving and cook until it wilts (about 3 minutes or so). Stir in vinegar and season to taste with salt and pepper.

January 30, 2012

Vegan Whole Wheat Sweet Potato Almond Mini Muffins

Ingredients
1 cup whole wheat flour
½ c all-purpose flour
½ cup brown sugar
2 tsp. baking powder
⅛ tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
1 cup sweet potato puree
¼ cup unsweetened applesauce
¼ cup vegetable oil
½ cup finely chopped almonds

Crumb Topping
¼ cup finely chopped almonds
¼ cup brown sugar
1 tsp cinnamon
¼ tsp. nutmeg
Earth Balance vegan butter

Directions
Sift all the dry ingredients and set aside in a medium mixing bowl. In a large mixing bowl, mix all the wet ingredients. Add the dry mixture to the wet mixture, mixing thoroughly. Spoon into a greased mini muffin tin. In a small bowl, mix the crumb topping ingredients minus the vegan butter. Slice a tiny amount of Earth Balance vegan butter onto each muffin and then sprinkle with the crumb topping mixture. Bake at 375 for 20 minutes, until lightly golden. Makes roughly 3 dozen mini muffins.