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Well, I finally got around to creating a couple Plant Powered No Sugar No Grains (NSNG) burger recipes…
- Basic White Bean & Seed Burgers
- Curry Patties
For these 2 new recipes, I used my usual “burger formula,” except I substituted 1/4 cup ground flax seeds and 1/4 cup chia seeds for the 1/2 cup oat flour that I used before.
Here are my 3 previous gluten free burger recipes. If you want to make these NSNG, then just make the same substitution…
- Carrot Sunflower Bean Burgers (GF)
- Italian Cannellini Bean Burgers (GF)
- Bird-Friendly White Bean Burgers (GF)
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Basic White Bean & Seed Burger Ingredients
BASIC WHITE BEAN & SEED BURGERS
1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds
dash celery salt
dash garlic powder
1/4 t black pepper
1/2 t smoked paprika
1/2 t dried parsley
1 t dried chives
1 t nutritional yeast
15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped carrot
1 T tahini
1 t vegan Worcestershire OR tamari
1/4 t liquid smoke
1/4 t Tabasco
Coconut oil or Villa Cappelli olive oil (for cooking the patties)
Parchment paper (for forming the patties)
ASSEMBLY:
1. Use a food processor to grind the seeds into a powder.
2. Combine the ground seeds and dry spices in a large mixing bowl.
3. Use the same food processor to puree the beans, vegetables and wet ingredients.
4. Add the wet puree to the mixing bowl and stir.
5. Spread the burger batter evenly in the bottom of the bowl. Use a knife to make 6 even portions.
Divide the burger batter into 6 portions.
6. Spoon out each portion onto a large piece of parchment paper.
Drop burger batter portions onto a large piece of parchment paper.
7. Flatten and form the patties with the spoon. There’s no need to get your hands dirty!
Flatten and form the 6 patties.
8. You should be able to cook these right away, but I typically refrigerate for 30-60 minutes, to allow the seeds to fully absorb the moisture.
9. Cook with oil over medium heat. Flip over every few minutes until the burger patties are nicely browned.
This one was cooked in Villa Cappelli olive oil.
10. Serve. Have fun with your food!
Burger Man
11. The “raw” patties can be refrigerated for a few days or frozen for several months. Store the patties on the parchment paper. To cook from frozen, simply thaw the patties on the counter for about 15 minutes before cooking.
Storage method for freezing the patties.
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Curry Patty Ingredients
CURRY PATTIES
1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds
dash celery salt
dash pepper
dash garlic powder
1/8 t crushed red pepper flakes
1/4 t ground turmeric
1/2 t Garam Masala blend
1/2 t yellow curry powder blend
1 T unsweetened finely shredded coconut
15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped celery
1 T peanut butter
1 t ginger juice
Coconut oil or olive oil (for cooking the patties)
Parchment paper (for forming the patties)
ASSEMBLY:
Use the same method as described above.
Curry patty with a very simple sauce made of tomato sauce, red curry paste and coconut milk.
Welcome, Fall!
It’s that “Pumpkin Spice Latte” time of year, again. Who doesn’t love a warm mug of autumn cheer?
Be warned, though- The popular pumpkin spice flavor at Starbucks is not vegan. Boo! (Check out this recent article in the Los Angeles Times.)
Here are the ingredients for the pumpkin spice flavoring: sugar, condensed nonfat milk, sweet condensed nonfat milk, annatto (a colorant), natural and artificial flavors, and caramel coloring.
Icky. No, thanks!
I don’t want sugar. I don’t want animal products. I don’t want fake pumpkin. I don’t want fake spices.
To be honest, I also don’t care for Starbucks’ sweetened Vanilla Soy Milk, which contains 13 grams of sugar per cup. I desire unsweetened soy milk made from just filtered water and organic soybeans.
(No, I don’t go to Starbucks for a latte…pumpkin spice or otherwise.)
My palate craves real food. Let’s make a real Pumpkin Spice Latte, made from real pumpkin and real spices.
Pumpkin Spice Latte (NSNG)
PUMPKIN SPICE LATTE
2 shots espresso
2/3 C non dairy milk
3 T canned organic pumpkin
Generous dash cinnamon
Dash nutmeg
Dash ground clove
1/4 t vanilla extract
Optional: granulated or liquid maple syrup, to taste
Sprinkle the spices and put the vanilla extract into your espresso shot glass. Brew the espresso over the flavors and stir.
Combine the non-dairy milk and canned pumpkin. The pumpkin mixes quite easily into the milk without need for a blender.
Combine the spiced espresso with the pumpkin milk. It’s good heated or iced.
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Thanks to my friend Carrie Standish, who provided the inspiration for my version of the pumpkin spice latte. Here is her original creation, made with brewed coffee instead of espresso…
Photo and Recipe Credit: Carrie Standish
#PPNSNG PUMPKIN SPICE LATTE
1 1/2 C brewed coffee
1/4 C full fat coconut milk
2 T pure pumpkin
1/4 t vanilla
1/4 t cinnamon
1/4 t pumpkin pie spice
Optional: 2 drops liquid stevia
Whirl everything in a blender on low speed for about 30 seconds. Enjoy!
Pre-measure the pumpkin and spices into individual containers to make the process even quicker and easier for busy fall mornings.
(#PPNSNG = Plant Powered No Sugar No Grains)
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Now, here’s a similar recipe for Pumpkin Spice Chia Pudding. This is a terrific “on-the-go” breakfast. It takes only a few minutes to make. I recently discovered that chia pudding keeps me satiated for hours!
Here, I brought a jar of homemade pudding with me to eat in my car after lap swimming, before work.
Pumpkin Spice Chia Pudding
PUMPKIN SPICE CHIA PUDDING
1/2 C non dairy milk
3 T canned organic pumpkin
2 T chia seeds
Generous dash cinnamon
Dash nutmeg
Dash ground cloves
1/4 t vanilla extract
Optional: liquid maple syrup, to taste
Combine everything in a pint size wide mouth freezer jar. Stir several times in several minutes, until the mixture starts to thicken. Refrigerate for about an hour, or use an ice pack to keep it cold.
Enjoy!
Freeheel Vegan 