THAI SWEET POTATO BURGERS WITH A SPICY PEANUT SAUCE
Yields 6 - 8 patties
FOR THE BURGERS:
- 1 large sweet potato
- 1/2 cup cilantro, finely chopped
- 1/4 cup fresh basil leaves, finely chopped
- 3 large garlic cloves, minced
- 2 teaspoons finely grated ginger
- 1/2 cup roasted and salted peanuts, finely chopped
- 3/4 cup gluten-free rolled oats, processed into a coarse flour
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons ground flax + 3 tbsp water, mixed in bowl
- 1/2 tablespoon sesame seed oil
- 1 tablespoon low-sodium tamari (or coconut aminos for soy-free option)
- 1 teaspoon fresh lime juice
- 1 teaspoon ground coriander
- 1 teaspoon fine grain sea salt, or to taste
- Freshly ground black pepper, to taste
FOR THE PEANUT SAUCE:
- 1 garlic clove
- 6 tablespoons smooth peanut butter (or almond or sunflower seed butter)
- 2.5 tablespoons fresh lime juice
- 2 tablespoons low-sodium tamari (or coconut aminos)
- 1-2 tablespoons water, as needed
- 1/2 tablespoon pure maple syrup (or other sweetener)
- 1 teaspoon freshly grated ginger
- 1/8 teaspoon cayenne pepper
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Peel the sweet potato. Using a box grater with the regular-sized grate holes, grate 1.5 cups of sweet potato. Place in large bowl. I had about 1/2 of the sweet potato leftover, so I sliced it into 1-cm rounds and placed it on the baking sheet. Drizzle with oil and toss to coat.
- In a large bowl, stir together the grated sweet potato, cilantro, basil, garlic, ginger, and chopped peanuts.
- In a food processor, add the oats and process until finely chopped. You want the texture to be like a coarse flour. Stir the oat flour into the bowl with the vegetables.
- Now add the drained chickpeas into the processor and process until finely chopped. You want the mixture to be a cross between a coarse paste and finely chopped chickpeas, but don’t completely puree the chickpeas. Stir the processed chickpeas into the bowl with the vegetables and oat flour.
- In a mug, whisk together the ground flax and water. Let it sit for only 20 seconds or so, any longer and it will get too thick. Stir this flax egg into the vegetable chickpea mixture until fully combined.
- Stir in the sesame oil, tamari, lime juice, coriander, salt, and pepper all to taste.
- Shape the mixture into 6-8 patties, packing each patty tightly between your hands so it holds together well. Place each patty onto the prepared baking sheet along with the sweet potato rounds.
- Bake for 20 minutes, then gently flip the patties and potato rounds and bake for another 15-17 minutes until golden on both sides. You might have to remove the sweet potato a bit early - just keep an eye on them so they don’t burn.
- While the burgers are baking, prepare the peanut sauce. Add all sauce ingredients into a food processor and process until smooth. Adjust ingredients to taste if desired. The sauce will thicken up as it sits.
- After baking, place patties on a cooling rack for 10 minutes to cool slightly. Serve with toasted buns (or lettuce or whole grain wraps), tomato slices, roasted sweet potato, lettuce, and the peanut sauce.
- The peanut sauce will store in the fridge for at least a week. The burgers can be frozen (after baking and cooling) for a couple weeks.
Notes: 1) To make the burgers soy-free, use coconut aminos in place of the tamari or simply omit it all together. 2) To make this recipe nut-free, omit the peanuts in the burgers and use sunflower seeds instead. For the peanut sauce, you can probably use sunflower seed butter instead of the peanut butter, but you will likely have to adjust the other ingredients to taste since its more bitter than peanut butter.
ISRAELI COUSCOUS WITH CHARD
- 1 3/4 cup vegetable broth
- 1 1/4 cup Harvest Grain Blend or Israeli couscous
- Drizzle olive oil
- 3 large cloves garlic
- 1 teaspoon whole white cumin
- 1 dried red chili pepper (optional)
- 4 cups chopped chard
- 1/4 cup chicken or vegetable broth
- 1 teaspoon coarse salt
- 1 tablespoon balsamic vinegar
Heat the broth to boiling in a small saucepan. Stir in the grains and lower the heat to a simmer. Cover and cook for about 10-14 minutes. Remove the lid and set aside.
Heat the olive oil in a large, heavy skillet over medium-low heat. Sliver the garlic and cook it on low heat with the cumin and chili pepper until soft and fragrant. Don’t let it brown.
Add the chopped chard and turn the heat to medium. Saut’ for about 5 minutes, or until it is beginning to wilt. Add the cooked couscous and the 1/4 cup of broth. Cook for another five minutes, stirring, until the broth has cooked off and the chard is fully wilted.
Add salt to taste, and vinegar, and serve.
BLAT WITH LEMON-BASIL MAYONNAISE
Yields 4 sandwiches
- 1/3 cup Vegenaise (or mayonnaise)
- 2 tablespoons chopped fresh basil
- 1/2 lemon, zested
- Fresh ground pepper
- 4 slices good bread, toasted
- 1 super ripe tomato, sliced thin
- 1 avocado, pitted, peeled, and sliced thin
- 8 slices bacon (or vegan bacon), cooked until crisp
- 1/2 cup broccoli sprouts
In a small bowl, stir together the Vegenaise, basil, lemon, and pepper.
Pile tomatoes, avocado slices, bacon, and broccoli on top of each sandwich. Top with an absurd amount of the basil-spiked Vegenaise. Serve immediately and enjoy!
merry christmas/happy holidays y’all!!!
FRENCH ONION SOUP
Serves 6 - 8
- 2 tablespoons olive oil or vegan butter
- 2 large yellow onions, sliced thinly (4 cups)
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup red wine, or 1 cup sherry
- 1 tablespoon balsamic vinegar
- 6 cups vegetable stock
- 3 sprigs thyme
- 2 bay leaves
- 5 sprigs flat-leaf parsley
- 1 cup grated vegan mozzarella- or Cheddar-style cheese, or 1/2 cup nutritional yeast, or to taste
- 1/2 baguette (white, wheat, or gluten-free)
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Prepare the soup: Place the olive oil in a large pot over medium-high heat. Add the onions, salt, and pepper, and cook for 5 minutes, stirring constantly. Add the wine and vinegar and cook for 10 minutes, stirring frequently and adding small amounts of vegetable stock if necessary to prevent sticking.
- Lower the heat to medium, add the vegetable stock and herbs to the pot, and cook for 15 minutes, stirring occasionally.
- Meanwhile, prepare the croutons: Set the oven to broil and oil a baking sheet. Slice the baguette into 1/2-inch slices and place on the prepared baking sheet. Baste with olive oil and sprinkle with salt and pepper. Broil for 5 minutes, or until the bread is crispy.
- To serve, remove the bay leaves and thyme sprigs. Pour the soup into oven-safe bowls, add a baguette slice, and sprinkle the top with vegan cheese. Place under the broiler until the cheese melts, about 5 minutes. If you do not have oven-safe bowls, simply top with the cheese before serving.
VEGAN STRAWBERRY MILK CUPCAKES
- 2 1/2 cups all-purpose flour
- 2 1/4 cups strawberries, chopped
- 1 1/2 cups Earth Balance Organic Vanilla Soymilk
- 2 1/2 cups vegan granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 2/3 cup grape seed oil
- 2 tablespoons fresh squeezed lemon juice
- 2 teaspoons vanilla extract
- 8 ounce dairy-free cream cheese
- 6 cups vegan confectioners’ sugar
- 1 cup Earth Balance Natural Buttery Spread
1. To make the strawberry milk, combine 1 cup of chopped strawberries, 1/2 cup of granulated sugar and 1 cup of water in a pot and boil it all for 10 minutes.
2. Scoop out the berries and use them for another recipe and pour the remaining liquid in a glass filled with the Earth Balance Organic Vanilla Soymilk. Stir.
3. Preheat your oven to 350 degrees fahrenheit.
4. To make cake, combine the all-purpose flour, 2 cups of granulated sugar, baking soda and sea salt in a large bowl.
5. In a separate bowl, whisk together the strawberry milk, grape seed oil, lemon juice and 1 teaspoon of vanilla extract.
6. Add the wet ingredients to the dry and mix on low-medium speed for 1 minute, or until combined.
7. Spoon the batter into a cupcake tin and bake for 18-20 minutes, until a toothpick can be inserted and removed cleanly. Let the cupcakes cool before whipping up the frosting.
8. To make the frosting, puree 1 cup of chopped strawberries in a food processor. If there are still small chunks in there don’t worry, that makes it even better.
9. Combine the puree, confectioners’ sugar, Earth Balance Natural Buttery Spread, dairy-free cream cheese and 1 teaspoon of vanilla extract in a bowl and mix on low-medium speed until fully combined.
10. Frost your cupcakes and top with the remaining strawberries.
Anonymous: "I really liked that graph you posted, I am a recent vegetarian trying to go vegan but taking it slow and it's good to know the kind of things I can tell people when they ask me stupid questions about my diet."
all i can say on that subject is once you go vegan, be prepared for people to be outright rude. i can’t tell you the amount of times people have listed off things that aren’t vegan as if they’re accusing me of taking part in said things. they’ll also complain to you about how vegans accuse them of being murderers and dribble on about how rude and mean we are as a whole while completely ignoring the jokes they (repeatedly) tell about cooking you up a nice big steak.
i’m glad it helped, though. stick it to ‘em next time they mess with you.
THE BEST VEGAN QUESADILLAS
First things first:
- 1 medium red onion, chopped
- 10 scallions (green and white parts) chopped
- small bunch of cilantro (depends on your personal taste preferences) chopped
Mix all in a jar or plastic container, cover and store in the fridge for few days.
For the quesadillas:
- Flour tortillas (I use Trader Joes Chile and Onion flour tortillas)
- 1 can of rinsed organic black beans (or other beans of your choice)
- 1 package of chipotle hummus (from Trader Joes, if you don’t have it, just add a ½ tsp of taco seasoning to a small container of roasted red pepper hummus)
- 1 tomato, diced (or fresh tomato salsa)
- Onion/scallion/cilantro mix
- Taco seasoning
- Avocado (or guacamole)
- Pre-heat a nonstick skillet with a tiny drop of olive oil. Take 2 tortillas, and spread a decent amount of hummus on each of them. Take one and gently placed on heated skillet hummus side up. Start loading – black beans first, tomatoes, onion/scallion/cilantro mix, and be generous with all the ingredients, you want this to be a hearty dinner! Sprinkle some taco seasoning and cover with the other tortilla, hummus side down. Let it sit on the skillet (on a medium low) for about 3 minutes on each side, until golden and warmed up inside.
- Transfer to a plate or cutting board, make two cuts with a sharp knife or a pizza cutter, to have 4 quarters. Load up each quarter with avocado (or guacamole), sprinkle with more tomatoes, the mix and some lettuce. Take a bite! See what you think… I bet you’ll love it!
- Now, if you are craving something more cheezy – you can add Daiya pepper jack before it covered with another tortilla. Keep it all the same, just at some point add some cheeze to the middle and cook a minute longer to make sure the cheeze melts. This recipe is so versatile, you can add whatever you want there. Chopped bell peppers, spinach, chick peas, refried black beans, vegan chili… whatever you want.