1 1/2 cups white beans (canned, drained + rinsed)
1 1/2 cups chickpeas (canned, drained + rinsed)
pinch of black pepper
1/4 tsp salt
1 Tbsp tahini
1 garlic clove smashed
1/2 lemon squeezed
1/4 cup white onions, minced
1 tsp curry powder
1/2 tsp turmeric
sprigs of cilantro (about 10)
2 tsp maple syrup
pinch of cayenne (optional)
1 tsp virgin coconut oil (for pan)
Secret Sauce
1 tbsp mayo (vegan)
1/2 tsp sriracha
1 lime squeezed
Burger Options:
Whole wheat buns or gluten free bun
Avocado
White Onion
Tomato
Cucumber
Arugula, Romaine or Spinach
In a food processor, pulse your onion, cilantro until it's minced. Add garlic and add your beans and chickpeas. Pulse until they are lightly combined. Once the mixture looks like it's starting to come together but isn't gummy and in all your seasoning, tahini and lemon. Divide mixture into 4 portions and pat them in your hand until it's a thick patty shape. Heat oil in a non stick skillet and lay 4 patties down into the pan gently. Cook on medium heat letting the patties brown on one side before turning them. While the patties are browning, mix your secret sauce and take care of your other burger extras. Be creative!
1 tablespoon coconut oil, or your oil of choice
1 medium whole leek, thoroughly cleaned, white and light green parts thinly sliced
3 medium carrots, chopped
3 cloves garlic, finely chopped
1/4 teaspoon chili flakes
1 green chile pepper, stemmed and seeded, minced
1 can of northern white beans, drained
2 sweet bell peppers (red and yellow), chopped
1 tsp sea salt, or to taste
1 can of creamed corn + 1/2 can or a 1/2 cup of frozen whole kernel corn
14-ounce can of coconut milk
1 cup water
In a medium pot, heat the coconut oil on medium-low heat. Add the leek, carrots, garlic, chili flakes and green chile and saute until they have softened, around 5-10 minutes.
Once the leeks have softened, stir in the chickpeas, salt, red and yellow peppers, corn, coconut milk, and water.
Bring to a boil, then reduce to a simmer and cover for about 15 minutes. Remove from heat and serve immediately.
I was looking through all of my beautiful recipe books and found this amazing raw veggie lasagna recipe. I thought it would be boring and tasteless, but boy was I wrong. This is the best thing I've made lately. I love BareRootGirl who came up with this recipe for all of us. I loved how she dissected each layer so make it easy. Please tell me what you think.
Veggie Lasagna
1 zucchini
1 yellow squash
1/2 c. fresh spinach
1/4 c. fresh basil leaves
Extra virgin olive oil for drizzling
salt and pepper
Cut zucchini and yellow squash lengthwise, about 1/4" thickness. Tear spinach and basil into manageable pieces, matching the lengths of zucchini and squash. Set aside.
For the sauce:
2 lbs cherry tomatoes, you for better flavor use 1 cup sun-dried tomatoes
1 shallot
1 small clove garlic
1/2 c. basil leaves
2 tbsp extra virgin olive oil
juice of 1 small lemon
splash of red wine vinegar
1 tsp. honey
1/4 tsp. salt
1/8 tsp. pepper
shake of hot pepper flakes (optional)
Put all ingredients into a food processor and pulse until it's combined. You want it to be chunky, but well mixed. Taste and adjust seasoning.
Pine Nut 'Ricotta"
1/2 c. pine nuts, soaked 15 minutes and drained
zest and juice of 1 lemon1/4 tsp. salt
1/8 tsp. pepper
Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.
Walnut Sage Pesto
1 c. walnuts, soaked 30 minutes and drained
1/4 c. fresh sage leaves
a few fresh oregano leaves
2 tbsp. olive oil
splash red wine vinegar
1/4 tsp. salt
1/8 tsp. pepper
Place all ingredients in the bowl of a food processor and process until smooth (scraping down the sides occasionally), about 1-2 minutes.
Layer it on up and enjoy with a hunk of crusty bread
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