The inspiration for this burger came from the Whole Foods recipe for their Southwestern Veggie Burger. These take some time to put together; I cook a big batch of pinto beans the day before in the crockpot while steaming the sweet potatoes and roasting the corn. I used prepared polenta (comes in a roll at the store), but you could whip up some fresh.
Even though they are labor-intensive, you will end up with a lot of really delicious vegan lunches prepared and in the freezer.
Note: You will often see veggie burgers served on a whole wheat bun. That seems kind of redundant to me, so I leave out the bun. Your choice.
2 cups pinto beans, cooked, drained, and mashed (reserve cooking liquid)
2 cooked sweet potatoes, cooled and mashed
2/3 cup roasted corn (use fresh or frozen and thawed kernels, slowly roast over low heat in an iron frying pan, stirring frequently)
1 cup of polenta, mashed and smooth
1 tbl. chili powder
1 tsp. cumin
3 tbl. nutritional yeast
1/4 cup of salsa
salt and pepper to taste
Add some or all of the following, finely chopped: Bell peppers, onions, carrots, celery, kale, tomatoes
I have also added leftover cauliflower puree; use up whatever you have!
Mix all together, adding some of the reserved bean juice if the mixture needs to be more moist. You can add in a few shakes of bread crumbs to help hold things together, if necessary. When all is thoroughly mixed, form into patties (my batch made 12 patties). Place on parchment-covered cookie sheets.
Bake at 400 degrees for 15 minutes, turn over carefully, then continue baking for another 15 minutes. The goal is to get them crispy, so you may want to bake them longer.
Cool and freeze. Reheat in the microwave, or in a pan on the stove, or on a parchment lined cookie sheet in the oven at 300 for about 15 minutes.
Wednesday, October 8, 2014
Wednesday, April 9, 2014
Posted by clairz
This article was so mouth-watering and has so many good pizza tips and ideas that I am putting the link right here, so we'll always have it.
And one more pizza dough that is everything they say it is:
For links to a whole lot of unusual pizzas, see my Pinterest page for Pizza and Flatbreads.
Friday, October 4, 2013
Posted by clairz
Fall is the perfect time for pumpkin recipes. When I looked around online for pumpkin muffin recipes, the ones I found called for tons of sugar; some even started with a cake mix. However, I wanted some nice substantial muffins that were not too sweet or filled with preservatives from a mix.
I found my recipe the old-fashioned way--in a book that was sitting on my shelf! This is from the Better Homes and Gardens New Cookbook (1989), [with my changes in brackets].
I've tried this now with pumpkin, and with sweet potato. Both ways make a delicious muffin.
1-3/4 cups flour
1/3 cup sugar
2 tsp. baking powder
[1/2 tsp. salt]
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1/2 cup [you can use as much as a cup] canned pumpkin [or cooked, mashed sweet potato]
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1/4 cup chopped nuts [toasted pecans]
Mix in a large bowl the egg, milk, oil, and pumpkin. Stir in the sifted dry ingredients and the chopped nuts, just until mixed. Lightly grease muffin cups, fill 2/3 full. Bake at 400° for 20 minutes.