Secret Recipe Club March: Sweet Potato Burgers

23 Mar

For the month of March I was assigned AnnaDishes.  Anna’s blog is not only about delicious recipes, but also favorite dishes, restaurant reviews, floral design, and more.  Such a lovely website!  I love Secret Recipe Club for bringing so many bloggers together :D

The recipe I chose from AnnaDishes wonderful blog is Sriracha and Sweet Potato Turkey Burgers!  I replaced the 1 pound lean ground turkey with 2 cans of cannellini beans and the egg with whole wheat flour.  Voila!  So easy (and fun) to veganize recipes.

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Spicy Sweet Potato & White Bean Burgers

Yields 9-10 burgers (about 2 Tbsp each)

 

2 (15 ounce) cans cannellini beans, drained and rinsed

1 medium sweet potato

2 tsp sriracha sauce

1 tsp agave nectar

3/4 tsp Frontier Salt-Free Garlic & Herb Seasoning

1/2 to 3/4 tsp sea salt

Black pepper, to taste

1/4 cup whole wheat flour

Breadcrumbs as needed for coating the burgers (I used Ian’s Natural Foods brand gluten-free original panko breadcrumbs)

Avocado oil, for frying

 

Directions:

 

Preheat the oven to 375 degrees Fahrenheit.  Poke steam holes into the sweet potato, wrap in foil, place on a baking sheet and bake for 45-1 hour, or until fully cooked.  Remove from the oven and let it cool, or until you are able to handle it without burning yourself.

In a medium mixing bowl, place the beans and mash with a fork.  Remove the skin (very easy to do once the sweet potato is cooked) from the sweet potato, roughly chop and place into the mixing bowl; mash to incorporate with the white beans.

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Add in the sriracha, agave, seasoning spice, salt and pepper and mix well.  Add in the whole wheat flour and stir until combined.

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Heat a nonstick skillet over medium heat and add a tablespoon or two of oil.  In a flat bowl or plate, spread out the panko breadcrumbs.  Scoop out the burger batter (about 2 Tbsp per patty) and dredge well in the breadcrumbs.  Place into the heated and oiled skillet.  The burgers are very fragile, but they will stiffen up as they are cooked.  Remove from pan and place on a large, paper towel lined plate.

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Alternately, bake the burgers in a preheated 375 degree Fahrenheit oven on a parchment lined baking sheet for about 20-25 minutes on each side.

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Enjoy these either on their own or on a bun with all the fixings!  I’m going to freeze a couple for later… they’re so good I worry I might eat the whole batch before tomorrow ;P

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Recipe Redux March: Spicy Tomato & Spinach Quinoa Patties

22 Mar

This month’s Recipe Redux theme is in celebration of March’s beloved holiday: St. Patrick’s Day (hence “patties”)! Yes, we know, it was last weekend.  But why can’t we keep the celebration going? :D

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Spicy Tomato & Spinach Quinoa Patties

Yields 8 Patties

 

1/3 cup tomato basil pasta sauce (or any tomato sauce you prefer; I used 365 brand)

1 tsp sriracha, more or less to taste

2 Tbsp avocado oil, or your preferred oil

1 cup cooked quinoa (I love using leftover cooked quinoa – yesterday I made an amazing quinoa falafel bowl :D)

1/2 tsp sea salt

1 Tbsp nutritional yeast, optional

Heaping 1/2 – 1/3 cup baby spinach, rinsed, drained, and chopped

Fresh ground black pepper, to taste

1/4 cup + 1 Tbsp all-purpose flour

 

Directions:

 

Preheat the oven to 375 degrees Fahrenheit.  Combine the tomato sauce, sriracha and oil in a small dish and set aside.

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In a medium mixing bowl, stir together the quinoa, sea salt, nutritional yeast, spinach, and black pepper.  Add in flour and mix gently until combined.

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Portion out the patties using a 1 Tbsp spoon (2 Tbsp per patty).  Place onto a parchment lined baking sheet and bake for 20 minutes, flip, gently press the patties down to flatten, and bake an additional 15 to 20 minutes more.  Enjoy on their own or topped with some dairy-free cheese!

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What do you top your quinoa patties with?

 

Meal Plan Monday

24 Feb

Monday

Morning: Strawberries & Cream Smoothie with Raw Homemade Cinnamon Almond Butter and Hemp Seeds

Afternoon: Crackers & White Bean Hummus + Pistachios

Night: Chk’n Nuggets, Rice & Veggies

Tuesday

Morning: Scrambled Tofu and Fresh Orange Juice

Afternoon: Pecan Rice & Tempeh

Night: Blueberries & Cream Smoothie with Raw Homemade Cinnamon Almond Butter and Hemp Seeds

Wednesday

Morning: Scrambled Tofu

Afternoon: Garbanzo Bean and Tomato Soup

Night: Peanut Butter and Banana Smoothie with Hemp and Chia Seeds

Thursday

Morning/Afternoon: Garbanzo Bean and Tomato Soup Leftovers

Night: Strawberry Banana Smoothie with Hemp Seeds and Flaxmeal

Friday

Morning: Strawberries & Cream Smoothie with Raw Homemade Cinnamon Almond Butter and Hemp & Chia Seeds

New York City!!!

I won’t be planning through the weekend because Derek and I are going to NYC for NY VegFest <3

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