Month: October 2014

Sweet Potato, Pecan, Quinoa Burgers

Screen Shot 2014-10-23 at 9.19.14 PMTasty, high-protein, vegan, dairy-free burgers.

INGREDIENTS:

2 cups peeled, cooked and mashed sweet potatoes

3/4 cup cooked quinoa

1 T olive oil

1 tablespoons maple syrup

1/2 cup chopped pecans

1 cup chopped kale

1/2 teaspoon sea salt

DIRECTIONS:

Mash all ingredients together and separate into 4 patties. Warm patties in a skillet over medium heat with a little olive oil until warmed through and slightly crisp.

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Pumpkin Spinach Lasagna

Screen Shot 2014-10-15 at 7.35.29 PMDairy-free, vegan lasagne.

 

Ingredients:

1 can pumpkin puree

1 cup almond milk

¼ teaspoon sage

1/2 medium onion, finely chopped

4 cloves garlic, minced

1/2 cup cashews

1 cup water

8 ounces of frozen spinach, thawed

1 small sweet potato

no-boil lasagna noodles

olive oil

Salt and pepper to taste.

 

Directions:

In a saucepan over low heat, whisk together pumpkin puree and almond milk.

Add salt, pepper, and sage to taste.

Heat olive oil in a second saucepan and add the onion and garlic.

Cook, stirring, about five minutes.

In the food processor combine cashews with 1 cup water until a smooth cream forms.

Add the cashew cream to the onions and garlic and stir well.

Add the thawed spinach and continue cooking about two minutes. Add salt and pepper to taste.

Microwave the sweet potato for 1 minute, then peel and grate it.

Spread a small amount of the pumpkin mixture in the bottom of an 8×5 inch baking pan, or split between 2 bread pans.

Arrange two no-boil noodles on top, then pour half of the pumpkin sauce on the noodles and spread evenly.

Place two more lasagna noodles on the pumpkin mixture, pour the spinach mixture on top and spread evenly.

Place two more lasagna noodles on top of the spinach and spread the remaining pumpkin sauce over the noodles.

Top with the grated potato. Cover with aluminum foil and bake in a preheated 375-degree oven for 30 minutes.

After 30 minutes remove the foil and continue to cook for about 10 minutes.

 

Vegan Beet Burgers

This recipe is adapted from Quinoa, Beet, and Chickpea Burgers at The Bojon Gourmet. I adapted the recipe to make it a little less labor intense and faster. Making them with chickpeas from dry and roasting my own beets would make these a little healthier and probably even a little tastier, but for a weeknight dinner, it just isn’t manageable for me!
Screen Shot 2014-10-12 at 3.40.33 PMIngredients:
1/2 cup raw quinoa, cooked
1 medium sweet onion, finely diced
1 can small, whole beets
2 cloves garlic, minced
1 14 oz can of chickpeas, drained and rinsed
2 T apple cider vinegar
1 T lemon juice
1/2 cup quick oats
1 large egg
salt
olive oil
Directions:
1) Cook quinoa according to package directions.
2) While quinoa cooks, heat the onions in olive oil and some salt for about 10 minutes.
3) While onions cook, grate or mince about 10 oz of beets (about 2/3 of the can). Add the beets and garlic to the onion and cook about 5 more minutes (salt here too).
4) Add the rinsed chickpeas and cooked quinoa to the pan with the onions and beets to warm them through.
5) Remove the mixture from the pan into a large mixing bowl.
6) Deglaze the pan with the vinegar and add the liquid to the bowl.
7) Mash the mix with a potato masher, then add the lemon juice, oats, and egg. Stir to combine.
8) Divide the mix into 6 equal portions and form into patties.
9) Heat a skillet with olive oil and cook the patties, one at a time, for 3 minutes per side.
10) Serve on a bun or alone.