Monday, May 7, 2012

Veggie Burgers with No SOY!

Veggie Burgers

1 can black beans
1/3 cup onion (coarsely chopped)
1 garlic clove (minced)
1 egg (I used
2 Tbs BBQ sauce 
(I used 1 Tbs ketchup, 1/2 molasses 1/2 tomato paste because most BBQ sauces are too spicy for the kids)
1 tbsp Worcestershire sauce
1 tsp canola oil
1/2 tsp salt
1/2 tsp pepper (freshly ground)
1/3 cup gf flour
1/2 cup gf breadcrumbs (I used leftover crust from Udi's)
1/4 cup nutritional yeast
6 Udi's buns (rolls)

Preparation Steps:
Drain and rinse beans with cold water.
Drain again and pat dry with paper towels.
Add beans, onions, garlic, egg substitute, barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor or blender
Pulse until beans are the size of peas.
Place pulsed mixture into a large bowl.
Add flour and stir until evenly mixed.
Add bread crumbs and mix well.
Add nutritional yeast and mix well, it will be thick and sticky
Divide mixture into six portions.
Flour your hands and shape into 1/2-inch thick burgers

The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
I used my grill pan and cooked them over med-high heat about 3-4 minutes each side

(Oil your grill and preheat grill to medium-high. Place burgers on grill. Barbecue with lid down until hot, turning once, for 8 to 10 minutes.)

Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
They were kid and husband tested. Eric came in the kitchen and asked what I was making and was skeptical, since I have flopped too many times with veggie burger. However, he gave me the thumbs up to make them again. I plan on making a large batch, stack them layered with wax paper and freezing them.
I am so excited
The original recipe

Wednesday, May 2, 2012

Cool Nutty Noodles

Oh how I love new recipes and making old ones better. I was in a bit of a rut with new recipe ideas. I have been over at Happy Herbivore for some inspiration. I am sometimes a little nervous about certain ingredients but her recipe of Cool Noodles added a new twist to my Nutty noodles!

*inspired by Happy Herbivore and my Nutty noodle recipe
16 oz corn spaghetti
3/4-1c peanut butter or sunflower butter (I tried almond butter and it was ok but not great)
1/4 c rice milk
2-3 Tb gf soy sauce or Bragg's amino acid
2 limes juiced
1/2 english cucumber peeled, julienne cut 2" long
handful of Trader Joe's shredded carrots
2 green onions julienne cut
handful of cilantro coarsely chopped
red pepper flakes (optional)

Cook pasta accordingly to directions, drain and set aside.
In small saute pan, whisk peanut butter, milk, and soy sauce over med/low heat, until creamy.
In a large bowl toss noodles, sauce and lime juice together. Make sure to coat the noodles. (This ensures them to not dry out in the refridgerator) Toss in carrots, cucumber and green onions.
Garnish with cilantro and little red pepper flakes if you like a little heat!

This recipe is great warm or cold