This burger is such an explosion of taste and nutrients that you would not miss any animal protein whatsoever.
The intensity of taste was deepened by roasting the beets in a 350-degree oven for about 35 minutes along with one head of garlic. Roasting beets is something I do on a regular basis and keep in the fridge for salads and sides. Just wash and wrap the whole beet in foil and throw them in the oven, could not be simpler… The foil helps keep the red liquid in check.
The beans were soaked overnight and then pressure cooked for about 15 mins. The binding in this burger in the addition of a few tablespoons of ground oats or potato flour. I found that coarsely grinding the beans and walnuts also held up the burger well.
The next layer of taste is the fresh herbs – basil, parsley, and oregano – whatever you have on hand
And it is Fiesta Friday co-hosting week which I am very excited about. This is when I spend my weekend going through some amazing recipes and bloggers. If you have not visited yet click right here to join Angie’s Fiesta Friday My co-host this week is Debanita @ Canvassed Recipes. Do stop by and visit her fabulous blog.
Let’s get to the recipe then…
Roasted Beets and Bean Burger
A Vegan GF burger
2 whole organic beets
1 whole head of garlic ( or 1 tsp garlic powder)
1 1/2 cup black beans soaked overnight
1 red onion
1 whole green chili
1 tsp cumin powder
1 cup walnuts
1 cup of fresh herbs ( Basil, parsley, oregano)
1/2 to 1 cup gluten-free rolled oats or 2-3 tbsp potato flour
Oil for frying
Salt to taste
Wrap the beets in foil and roast in a 350-degree oven for 35 mins.
Slice the top of the garlic head, drizzle some olive oil, wrap in foil and put in the same oven as the beets.
Pressure cook the soaked beans until tender and drain
Grind the walnuts and the oats into a meal in separate bowls
Grate the beets in the large bowl.
Coarsely grind the red onion and chili and add to the bowl
Coarsely grind 3/4 of the beans and add to the bowl. Add the remaining beans
Add the walnut meal spices and the herbs and mix well.
Add the oats (or potato starch) a little bit at a time until the mixture comes together to form a patty. You don’t have to use up all the binding…just enough
Shape into patties and pan fry about 4 mins on each side.
You can serve them on your favorite bun with your favorite toppings. I have kept this low carb and gluten-free by serving on lettuce with homemade basil pesto and avocado slices, red onion, and tomatoes with a sprinkle of feta.
I also found that making these ahead of time and chilling in the fridge overnight helps the patties hold their shape. These patties freeze really well.
Who doesn’t love falafels?? A plant-based vegan protein-packed food that is ever so delicious. Whether it is in sandwiches or salad toppings or cooked in sauce, falafels are versatile and very easy to make at home.
Did you know Chickpeas are the oldest consumed crop in the world? Besides the historical fact, they do help keep you full and balance your blood sugar levels. Add spinach and fresh herbs to that and you are looking at a nutrient loaded food that is so good for your body.
I was experimenting with a healthier version that is not deep fried and these turned out amazing.
A nutrient and power packed versatile food .
- 2 cups of dried garbanzo beans
- 1 cup of chopped cilantro and parsley
- 1 packed cup of fresh baby spinach
- 1 cup chopped green onions
- 5-7 cloves of garlic
- 1 whole jalapeno pepper
- 1/2 cup chopped mint
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Himalayan salt ( adjust to taste)
- 2 tbsp baking powder
- 1-2 tbsp toasted sesame seeds
- 1/2 cup olive oil
- 2 tbsp roasted sesame seeds
- Grapeseed oil for frying
- Soak the garbanzo overnight in 1 tbsp of baking powder
- Rinse when ready to make and set aside
- In a food processor add the soaked garbanzo with the rest of the ingredients except for the sesame seeds and process into a paste.
- The olive oil should be enough to hold the dough together ( if the dough is too soft you can add some chickpea flour to bind it)
- Roll into balls add the sesame seeds to coat.
- Let the balls chill in the fridge for 30 mins.
- You can deep fry these but I use a cast iron pancake pan (Takoyaki Pan) to fry these to keep it healthier.
- Serve with a tahini garlic sauce or a yogurt mint sauce.
Joining the Fiesta Friday party with cohost Jhuls @ The Not So Creative Cook.
Ok…. so this is not much of a recipe but more of the art of putting it all together…but I just had to post. Such an amazing crunch and taste that it leaves you craving for more. And it is healthy, nutritious and scrumptious. If Gluten bothers you, this is GF.
My cauliflower pizza base is Cauliflower and Corn flour from Trader Joes or Moms Organic market. On my trip to MOMs, I brought back beautiful garlic, asparagus, fresh Kale, Jalapeño, and mushrooms. I had some Parmesan and Halloumi in the fridge so putting this together was a breeze.
Note this is not a typical pizza smothering in tomato sauce and cheese. This one showcases the beautiful vegetables so adjust if you need more of the cheeses or add some tomato sauce.
The Kale and chopped mushrooms need to be sautéed in chopped garlic with a pinch of salt and set aside.
Slice or chop some Asparagus, Jalapeño, Roma tomato and set aside
Slice the cheeses.
Cook the crust according to instruction until it is firm and slightly crisp. The TJ version had me cook at 450 degrees and flip the crust to cook 12 mins on each side. That was perfect
Top the crust with veggies and cheese and put under a broiler for 3-4 mins.
Douse with some good avocado or olive oil and red chili flakes.
Sharing at Fiesta Friday featuring Laurena @ Life Diet Health and Alex @ Turks Who Eat as co-hosts this week.
Spicy tangy flavors seem to make everything better for me….the sense of the spice, the heat and the sour is a dance on the taste buds.
In a quest to make gluten free tostadas I have experimented with flours quite a bit which have resulted in as many fails as successes. A combination of coconut flour with some almond flour added in seems to hold it’s own for me. I have seen people add xanthan gum so the dough becomes pliable but I did not have any so went without.
There are layers of flavors in this recipe.
With the dough in place, I started with grated beets and carrots and marinated them with lemon juice and salt for 5 mins.
The steak is grass fed organic and turns out just amazing
The Cilantro sauce is a staple in my kitchen and I have used it as a marinade and topping. You can find the recipe below and another version here.
Now to the fermented red cabbage….just delicious and so good for you. This add the right amount of tanginess and crunch.
This dish is topped with fresh watercress and a sprinkle of goat cheese.
Coconut Flour Tostadas with Cilantro Steak
a gluten free tostada layered with steak and fermented vegetables
- 1 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 organic eggs
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp cayenne pepper
- Cold water for the dough
Beet and carrot salad
- 1 beet and 1 carrot – grated
- Juice of 1 lemon
- 1 tsp grated lemon peel
- Pink salt
- 1-2 portions of organic grass fed steak
- 1/2 bunch fresh cilantro ( 2 cups)
- 1/2 cup olive oil
- 1/3 cup rice wine vinegar
- 3 garlic cloves, peeled
- 2 serrano chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Watercress leaves and goat cheese for garnish
Cabbage Pickle: Recipe can be found here
- Blend the ingredients for the Cilantro sauce adjusting the salt to taste
- Marinate the steak in the cilantro sauce for an hour or overnight if you have the time.
- Combine the ingredients for the beet and carrot salad and set aside
- For the tostadas, combine the flour, oil salt, pepper and eggs. Add water in small increments, just enough for the dough to come together. It will be crumbly.
- Using a tortilla press between plastic wrap, press the tostadas out gently. You have to be careful as the dough is crumbly with the gluten and it may take a couple of tries.
- Pan fry in olive oil until both sides are browned.
- Grill the steak, 5 mins on each side and let it rest for 5 mins. Slice in 2 inch pieces.
- Using the tostadas as a base, top with the beet mixture, steak pieces, red cabbage pickle, cilantro sauce and watercress
- Top with goat cheese or any other cheese you prefer.
- Serve with a side of the cilantro sauce.
There are so many varieties of lettuce available these days that it would make your head spin. Rich in vitamin A and K and deficient in calories, it is a low carb alternative that accompanies us in salads around the globe.
Butterhead – Also known as Boston or Bibb lettuce has a sweet flavor and tender texture and is perfect for use as cups to serve your favorite mixture.
This gluten free dish is quick and easy to make and the flavors are amazing. I made some lemon grass paste at home and store it in the fridge for multiple uses. It stays pretty well for a couple of weeks. You can always use the store bought version
I have used organic ground turkey here but you could use ground chicken or any vegan proteins you like.
To get a tangy taste, I have added pickled carrots which are easy to make with rice vinegar, salt and a teaspoon of maple syrup.
Chestnuts have been used for that crunch in every bite.
Lemongrass Lettuce Cups
For the filling
- 1lb fresh organic ground turkey
- 2-3 green onions ( chopped)
- Fresh Basil – handful chopped
- Fresh mint – handful chopped
- 1 small cucumber – chopped
- 1 can water chestnuts – chopped fine
- 1 cup Pickled carrots
- 2 tablespoon lemon grass paste
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 tablespoon sambal oelek.
- 1 cup of toasted cashew pieces
- Olive oil
- 1 head of Butter lettuce – cleaned and leaves removed for serving
Use 2-3 stalks and remove the hard dry stalks first. Then chop up the softer interior. Add 2-3 cloves or garlic, an inch of ginger root, an inch of fresh turmeric (or a tsp of dry) and some sea salt . Blend it in a blender adding water as needed for consistency. Then a couple of tablespoons of olive oil and a final blend. This will store well for 2-3 weeks in the fridge
Marinate shredded carrots in a cup of rice vinegar, sea salt and a tablespoon of maple syrup. Pickle is ready in 20 mins but ages well for future uses.
Putting it together:
- Cook the turkey in olive oil breaking up the lumps until brown. Add the lemon grass paste and mix well.
- Continue to cook and add the water chestnuts. Give it about 5 mins and set aside.
- In a bowl, mix together the cucumbers, green onions, basil, mint, lemon juice and sambal oelek. Season with salt and pepper to taste.
- Add the cooked turkey and mix well.
- Spoon the mixture on to the lettuce cups and garnish with pickled carrots and toasted cashews.
Sharing this with Fiesta Friday where the co-hosts this week are Margy @ La Petite Casserole and Suzanne @ apuginthekitchen. Check out their fabulous blogs, you will love them.
When the spiralizer came into the house many months ago, we were thrilled to create exciting salads and dishes with spiralized beets, carrots, cucumber, zucchini etc….It is a fabulous tool and easy to visualize new and exciting recipes when you look at the pretty noodles of a wide array of vegetables.
What I never really visualized, is actually using the noodles as a replacement for spaghetti noodles….never sounded that interesting. How can this plain zucchini replace full-on taste of delicious pasta? Well, I was just plain wrong in having resisted making this before …. I have to say I am a believer! What a fun and incredibly nutritious way to ditch the carbs and processed pasta intake and opt for this.
I can’t wait to try more recipes with the zucchini noodles but for now let me share this one
You will need a spiralizer, I bought this basic one with a stand from Amazon. To make zoodles, trim the ends of your zucchini and place between the spiked handle end and the blade, then turn the handle. The noodles will just flow out beautifully.
You can steam or saute them. I chose to saute in this recipe with a little avocado oil, salt and pepper.
Keeping with the “lean” theme, I made turkey meatballs and pan fried them in olive oil. The whole thing takes no more them 30 mins to pull together.
- 1 lb ground organic turkey
- 1/2 finely chopped onion
- 1/2 finely chopped bell pepper
- 1 clove crushed garlic
- 1/2 cup chopped parsley
- Pink salt and black pepper to taste
- Olive or avocado oil for pan frying
- 3 yellow or green zucchini – spiralized
- Olive or avocado oil
- 1/2 teaspoon chopped thyme leaves
- Pink salt and black pepper to taste
- 1large chopped tomato
- 1 medium chopped onion
- 5-6 mushroom chopped
- 1/2 tsp chopped thyme leaves
- 1/2 tsp Grated lemon peel
- 1 cup chopped red bell pepper
- 1/2 cup chopped basil leaves
- Juice of one lemon
- 1 tablespoon crushed garlic
- Olive or avocado oil
- Pink salt and black pepper to taste
- Combine all the ingredients for the Turkey meatballs and pan fry until brown. Do not overcook. Set aside on paper towel while you make the sauce.
- Add oil to a pan and saute the chopped onions, mushrooms, thyme and bell pepper
- Add garlic and tomatoes and cook for a couple of mins.
- Add basil, lemon peel, salt and pepper and mix it around until it looks like a sauce but tomatoes are still chunky.
- Add the meatballs and squeeze in the juice of one lemon. The meatballs are ready when heated through.
- Add oil to a pan, when heated add thyme and garlic.
- Add the noodles and fry for all of 1 min ( maybe 2). Salt and pepper to taste
- Plate the noodles with the meatballs on tops and garnish with basil
Sharing this with Angie @ Fiesta Friday co-hosted Mollie @ thefrugalhausfrau and Johanne @ the frenchgardenerdishes
Also sharing on Throwback Thursday.
Fresh raspberries, blackberries and strawberries are flourishing in the market now and you know you want to put them in everything including Banana cream pie! They are perfect this time of year. Just be careful to pick the organic one without the harmful pesticides.
Not only I had the best bananas and berries on hand, I had the inspiration which came in the form of my creative fellow blogger Laurena@Life Diet Health. Do visit her blog for the original version that inspired me and her other amazing healthful recipes. Thanks Laurena!
So back to banana berry pie…it is vegan and gluten free. How you say? Cashews make the best creamy filling and you will not miss the fresh cream….they have to be soaked and then put in a high powered blender to get that creamy consistency.
The other ingredient used her to hold the cream together is Psyllium husk. It comes from the small seeds of the Plantago ovata plant and it gluten free. Just a tablespoon and half was enough for this pie.
I did not feel like making a pie crust from scratch so picked up a pre made gluten free crust from my next door Mom’s organic market. It worked out pretty well.
Oh yes and lets not forget the dates, sweet and delicious! I have used 4-5 dates plus coconut nectar too sweeten this pie.
Let’s get to the recipe
Banana Berry Cashew Cream Pie
- 1 Pie crust (if you want to make your own use a combination of dates and walnuts ground up)
- 1 1/2 cups raw cashews soaked for a couple of hours
- 4-5 pitted mehjool dates
- 1/4 cup coconut nectar ( or maple syrup)
- 1 medium banana
- I can coconut cream ( I pick of the cream from the top of the can and leave the water)
- pinch sea salt
- 1 1/2 tbsp Psyllium husk
- 1 lime and its zest
- 1/2 cup fresh berries
- Choice of mixed berries for topping the pie
- Mint leaves for garnish
Putting it together:
- Put the pre-soaked cashews in the blender ( I use a high powered blender) with the coconut cream, dates, banana.
- Add 1/2 cup berries, coconut nectar lime juice, pinch of salt and Psyllium husk. Blend again.
- Add lime zest and stir
- Pour in the pie crust and refrigerate or freeze until firm.
- Cover with fresh berries and some mint before serving.
- If you have any leftovers, this will stay in the fridge for a few days and freeze really well for several weeks.
Taking this dessert to Angie’s Fiesta Friday where the co-hosts this week are Mollie @ The Frugal Hausfrau and Aruna @ Aharam