Beet and Black Bean Burgers

Beet and Bean burger on a sprouted whole grain bun with lettuce, tomato, avocado, and spicy mustard.

The recipe is only slightly modified from The Kitchn's Best-Ever Veggie Burger (recipe here).

Serves: 6
Prep Time: 30 min (not included roasting the beats and cooking the rice)
Cook Time: 15 min

Ingredients:
3 large red beets (cooked-roasted, steamed, or boiled)
1/2 cup brown rice (slightly overcooked)
1 medium yellow onion, diced small
3-4 cloves garlic, minced
2 tbsp cider vinegar
1/4 cup old-fashioned rolled oats (ground to a flour in a blender or food processor)
4 cups black beans (or 2 15 oz cans), drained and rinsed
1/4 cup prunes, chopped into small pieces.
1 tbsp smoked paprika
2 tsp brown mustard
1 tsp cumin
1/2 tsp coriander
1/2 tsp dried thyme
pepper to taste

Instructions:

Cook the onions in a large skillet on medium-high heat.  Use a little water as needed to avoid sticking, and cook well until golden with a little caramelization on the bottom of the pan.  Add the garlic and cook for about 30 seconds, then quickly ad the vinegar and stir the bottom to deglaze the skillet.  cook until the vinegar evaporates and then set aside to cool.

Put half the black beans and the prunes into a food processor and pulse until they are chopped, but not total mush.  Put this mixture into a large mixing bowl, and add the remaining black beans.  Shred the beats, and press in a strainer to remove as much of the liquid as possible.  Add the dry shredded beets, cooked rice, and cooked onions, paprika, mustard, cumin, coriander, and thyme, and black pepper to the mixture.  Mix it a little and then add the oats, and mix well.  I started with a spoon, but was really only able to get it all combined well with my hands...

Shape mixture into patties, and cook on a pre-heated skillet with a very light spray of cooking oil, to prevent sticking.  The burgers cook well, and I was surprised at how well they stayed together.

Serve them on Food for Life sprouted whole grain buns (found here) with whatever toppings you like and enjoy with a big healthy side salad, and maybe some home made oven baked sweet potato fries!

Make them fun!

Cathy and I got together with our friends Leigh Ann, Josh, Chris, and our kids, and had a great time making and eating these.  We made a triple batch, which was a lot of work, mostly because of how much of everything we had to prep, mix and then cook.  It was also too much food.  I think we ended up eating 8 burgers total, and split the  remaining 10 or so that were left.  They do freeze well though, and I have been enjoying them ever since!  A single batch will still be a lot of work, but should not be overwhelming, and I think it is well worth it.  Next time I'll try to add some chopped mushrooms to up the nutrition factor even a little more.

Avocado Banana Pudding

Serves: 2
Prep Time: 5 min
Blend Time: 2 min

Ingredients:
1 ripe avocado
1 banana
2 dates, chopped
1/4 cup coco powder (I will use a little less next time)
1/4 cup almond, coconut, hemp, or other non-dairy milk
1/4 tsp. vanilla
fruit to garnish (optional)


Instructions:
Put everything in the vita mix and blend it up!  That's all there is to it!  It's super easy, and the kids liked it a lot.  I added sliced bananas as you can see in the picture.  The next time I'll put less coco powder, and maybe a tiny bit more nut milk, because it was a little rich for my taste.

 

Thai Pineapple Stir Fry

I was really craving some Thai food one night, so I decided to try this dish for the first time.  I thought it was really easy to make and tasted really good!  Yum!!  Lots of good flavors in there!  I used a recipe I found in the Happy Herbivore abroad book that we just got, but modified it a bit.  These dishes could definitely be made together, but since it was my first time making them, I wanted to keep them separate to see how it went.  Also, this was just enough for the three of us, so definitely double up if you're making for more!

Thai Pineapple Stir Fry

Serves: 2-3
Prep Time: 15 min
Cook Time: 20 min

Ingredients:

4 green onions, sliced
3 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3.5 - 7 oz of shiitake mushrooms (depending on how much you like)
1 8-oz can diced pineapple (in juice, not syrup) or about 4 rings of fresh pineapple diced
1/2 cup lite coconut milk
1/2 tsp Braggs liquid aminos

Instructions:
Over high heat add a thin layer of water, the garlic, and green onions and water sauté for a minute or two.  Be sure not to let the garlic burn.  Add bell pepper and mushrooms and more water if needed to line the pan.  Continue to cook over high heat until the peppers and mushrooms are slightly tender.  Once peppers start to soften add the pineapple, coconut milk, and Braggs.


Chinese Cabbage Stir Fry

Serves: 2-3
Prep Time: 10 min
Cook Time: 20 min

Ingredients:
1 Chinese cabbage, cleaned and chopped
3 garlic cloves, minced
1/4 cup lite coconut milk
1/2 tsp Braggs liquid aminos
1 8-oz can diced pineapple (in juice, not syrup) or about 4 rings of fresh pineapple diced

Instructions:
Over high heat add a thin layer of water and the garlic and water sauté for a minute or two.  Be sure not to let the garlic burn.  Add the Chinese cabbage, the pineapple, coconut milk, and Braggs.  Saute in the pan until the cabbage is wilted and slightly soft.

Easy Lentil Loaf and Steamed Asparagus

This lentil loaf recipe is super easy! It is definitely easy enough for a weeknight meal and my kids have really been loving it. We made it the other night with a huge serving of asparagus and it was delicious! We usually finish off one batch of the lentil loaf for dinner, so if you would like some leftovers I would definitely double the recipe.

Lentil Loaf

Here is the loaf recipe I found: http://www.fitnessandfreebies.com/veg/lentilloaf.html:

Serves: 4
Prep time: 20 min
Cook Time: 50 min

Ingredients:2 cups cooked lentils
1 cup quick cooking oatmeal
1/2 cup onion, chopped
1 clove garlic, minced
2 cups tomato sauce
1-1/2 teaspoon Italian herb seasoning

Instructions:
Preheat oven to 350 degrees. Combine all ingredients in a bowl. Mix thoroughly and press mixture into a loaf pan. Bake 50 minutes or until the lentil loaf is cooked through.

Glaze

I also found this homemade glaze topping with another lentil loaf recipe that is super tasty http://terrywalters.net/pdfs/CF2_WINTER_p271_LentilLoaf.pdf:

Ingredients:
2 tablespoons ketchup
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 tablespoon apple butter
1 teaspoon arrowroot

Instructions:
In a small saucepan over no heat, combine all glaze ingredients. Place over medium heat and stir continuously until this ( about 2-3 minutes). Spread evenly over loaf and bake.

Enjoy!

A hearty salad

Dinner doesn't have to be complicated or involved to be healthy and delicious.  This is much more typical of what we eat for dinner on a daily basis.

The ingredients change all the time.  Sometimes it's over romain lettuce, other times it will be over steamed kale, baby spinach, mixed field greens, or any other greens or lettuce.  The elements are what's important.  I always try to include beans, onions, and mushrooms.  Everything else is bonus and should be changed based on whatever you feel like eating that day.

We usually have plenty of different cooked veggies, beans, and hummus around so we can throw a meal like this together in minutes.

Serves: 1
Prep time: 15 min (provided you have some cooked beans and veggies hanging out in your fridge)


Ingredients:
Romain lettuce
black beans
peppers and onions (water sauteed)
portobello mushrooms (water sauteed)
avocado
grape tomatoes
salsa

Instructions:
Take any amounts of the above ingredients that you want, toss it onto a plate, top it off with some low sodium salsa, or Cathy's Thai peanut dressing, and enjoy!

It's simple, and delicious!!