Category Archives: breakfast

Veggie Patties from Slow-Cooked Beans

I’d made a large batch of my slow-cooked beans (recipe on this site), and I thought it might be interesting to use some of them to make some veggie patties.  I’d just received a new CSA shipment that included some sweet potatoes, and the flavor of the beans mixed with the sweet potatoes seemed like it might be tasty.  It was, and here’s the recipe:

2 cups slow-cooked beans (from my recipe on here), 3 medium-sized baked/skinned/mashed sweet potatoes, 2 tbsp. Tahini, 1/4 cup sesame seeds, 1 cup each flax/Chia seeds, 1/2 cup #coachsoats 3 cloves crushed garlic, 1 finely chopped sweet onion, 1 tbsp. Westpoint Naturals vegetized sea salt, extra cumin/smoked paprika/pepper to taste (they’re in the slow-cooked beans, but you may want to add more). Mix well, shape into patties. Bake in a 400F oven on a baking sheet lightly coated with olive oil for about 15 minutes on each side.

I made the guacamole from my recipe on here as well.  The snap peas and strawberries were from my CSA shipment, too, and I had the English cucumber on hand.  I just served all of it platter-style.  The leftovers are great for snacking and/or more meals.
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Quinoa Tabbouleh with Baby Spinach, Avocado, and Blueberries

QuinoaSaladWithBlueberries

Here, I made my Quinoa Tabbouleh recipe, posted on May 13, 2014. The only change I made to that recipe was the addition of 8 oz. of drained and rinsed sliced black olives, and only one bunch of finely diced green onions.

I served it with baby spinach, sliced avocado (what else is new?), and a handful of fresh organic blueberries.

I still have tons of fresh organic blueberries to use, so I made a batch of overnight, quick-cook, organic steel-cut oats. Simply mix 1 1/2 cups oats with 2 tsp. chia seeds, and 2 cups of organic almond milk. Pour into a sealed container, and refrigerate overnight.

I heated a little of it (about a cup) in the microwave this morning, and added a bunch of the blueberries. It was really delicious, and there is enough leftover for several more breakfasts (or snacks). You can add whatever you fancy each morning to this overnight oat mixture. It’s healthy, nutritious, and quite delicious.

Organic Vegan Oatmeal Coconut Chocolate Chip Cookies

OatmealCoconutVeganChocChipCookies

I made these last night because I had a sweet tooth, and I wanted to try adding some vegan chocolate chips to a healthy vegan cookie recipe I’m testing. They turned out pretty tasty, but a tad too dry for my liking. I’ll call this my “beta” vegan chocolate chip recipe. Anyway, once I perfect it, it will be included on my iOS app, along with a ton of other tested recipes and MANY useful tools to make it easy for you to stay (or begin) on the vegan road to healthy cooking and eating. The free app should be available for download from your iPhone’s App Store by the end of the year. Will keep you posted!

INGREDIENTS:

1 ripe banana
2 c oatmeal
1/2 c vegan (non-dairy) semi-sweet chocolate chips
1/2 c unsweetened coconut flakes
1/2 c flour (all-purpose, or whole-wheat)
1/4 c coconut oil (organic, unrefined, virgin)
1/4 c unsalted sunflower seeds
1/4 c Grade A dark amber maple syrup
1/4 c hemp seeds
1 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp ground cinnamon

METHOD:

Heat oven to 350 F. Mash the banana in a large bowl, and then add the coconut oil, maple syrup, vanilla extract, hemp seeds, sunflower seeds, and coconut flakes. Stir all together well until it is creamy. In a separate large bowl, mix together the oatmeal, flour, baking soda, cinnamon. Stir until well mixed, then gradually mix it into the wet mixture. Stir all together. Add the chocolate chips and stir.

Moisten your clean hands and form balls (about the size of a golf ball), and place on a parchment-lined cookie sheet about 2 inches apart. Press them down to about a 1/2 inch thickness, and even the edges so they’re round. Bake for about 10 minutes. Remove from oven and using a spatula, place them on a rack to cool. Once they’ve cooled, place uncovered in refrigerator. They will be crunchy and full of flavor once they’re cold. If you prefer a more chewy texture, then keep them at room temperature in a covered container.

Organic Oatmeal, Almond, Date Bars with Chia Seeds

Organic Oatmeal, Almond, Date Bars with Chia Seeds

I’ve been experimenting with variations of protein bar recipes since they’re a great snack after a workout, but most of them use protein or whey powder. I wanted to make one that was moist and chewy. I finally came up with a healthy balance of ingredients that provide protein, carbs and healthy fat. I sweetened them with pure maple syrup, though you could use any sweetener of your choice.

INGREDIENTS:

2 c rolled oats
6 oz almond butter
1 c coconut flakes, unsweetened
12 pitted dates
1/3 c coconut oil
2 tbsp chia seeds
1 tsp pure vanilla extract
1/3 c pure maple syrup
1/4 tsp cinnamon
1/4 tsp Himalayan pink salt

METHOD:

Mix all ingredients together by hand or in a food processor. I did my mixing by hand because I didn’t want the texture to be too smooth. When well mixed, press into a parchment-lined 8×8 glass dish. Make sure the thickness is even throughout. Cover with plastic wrap and refrigerate overnight. Slice into bars and wrap individually. Refrigerate.

My Produce Bounty for the Week

My Produce Bounty for the Week

I’ve discovered the most wonderful roadside fruit and vegetable stand. They’re a one-stop-shop farmers’ market; the local farmers deliver their produce to their stand every day, so there’s a huge variety of vegetables and fruits (as well as dates and nuts) to choose from. Their prices are very low because their overhead is low—directly from the local farmers to the roadside stand keep the prices low, and the freshness high. When I first discovered them, I’d often stop by later in the day and they’d be sold out of most of their produce (clearly, I’m not the only one who’s discovered their low prices and high quality produce!). Now, I go there at least once or twice a week, and I always go early so I get what I want.

Any guesses as to how much I paid for all these fruits and veggies? Here is a list of what I got today:

1 large bunch of broccoli
Half flat of strawberries
10 pickling cucumbers (my absolute favorite)
5 Italian round zucchinis
2 mangos
1 pineapple
3 large onions (with green stems attached)
1 pound cherry tomatoes
1 pound string beans
5 _large_ Haas avocados
1 large bunch kale
2 large bunches of radishes
8 oz. dates

Fruit Smoothie

Fruit Smoothie

My son had made this filtered water infused with fresh strawberries, oranges, and lemons. He blended the fruits in the Vitamix, and then added them to a large pitcher of filtered water. This was about three days ago, and it tastes great. I decided to use it in my smoothie today (instead of almond milk).

I used about two cups of fresh frozen strawberries, half of the large papaya (in picture), one apple, one banana, one orange, about one cup fresh chopped pineapple. I added about two cups of the fruit-infused water, then blended all in the Vitamix.

Organic Veggie Patty with Spinach, Tomatoes and Avocado

Organic Veggie Patty with Spinach, Tomatoes and Avocado

This veggie patty recipe is a variation of the one posted earlier. I’m trying different ingredients and spices in these patties; there are so many different vegetables I can use each time, and depending on those, I’ll change the seasonings and spices, too. There will be more veggie patty postings using all seasonal vegetables!

INGREDIENTS:

3 yams, peeled and chopped into cubes
2 cups fresh chopped kale
Enough water to cook yams until they’re soft (about 2 cups)
4 large green onions, chopped finely
1 16-oz can of drained, rinsed black beans
1 yellow zucchini, grated
3 garlic cloves, minced
1 1/4 cup flour
1 cup steel cut oats
1/4 cup chia seeds
1 heaping tsp cumin
2 tsp Himalayan pink salt
1 tbsp Garlic Lover’s Seasoning (Flavorgod.com)
1 tsp coarse-grind pepper
Sliced fresh tomatoes and avocado
Fresh baby spinach or arugula

METHOD:

Bring the water to a boil in a pot before adding the cubed yams. Cook them (adding water if necessary) until they become soft, and stirring frequently. Add the kale and mix into the yam. Cook for another 5 minutes, or so. Remove from stove, mash together and set aside.

Mix the remaining ingredients together in a large mixing bowl. Add the yam and kale mixture. Form into large patties. They will be quite sticky. Bake on a parchment paper-lined pan in a 400F oven for about 30 minutes. Turn the patties over for another five minutes. Remove from the oven and cover for about 10 minutes to allow a little steam to moisten them.

Serve with any vegetable, fruit, mixed salad, or make veggie burgers out of them. Store in an airtight, covered container in the fridge. Heat in a moistened paper towel in the microwave when you’re ready to use them again.