Category Archives: guacamole

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.


Three-day Meal Prep for my son

Three-day Meal Prep for my son

I’m trying to get him to eat more vegetarian/vegan meals and meal prepping for him is the perfect tactic to exact my plan! If these meals fully satiate him, he may just decide to alter his diet a bit.

I posted the yam and kale biscuit recipe a few days ago. I’d made the biscuits first, and then with the leftover that I hadn’t baked, I added mashed garbanzo beans, some more seasoning and garlic. For the broccoli and yellow bell pepper salad here, I really quickly steamed the broccoli and then dropped in an ice bath so they’d not continue cooking. I wanted them almost raw. I made a batch of guacamole (not pictured) for dipping (recipe posted here on the last meal prep post from a few months ago). The lentil and rice pilaf recipe is really REALLY tasty, and I decided to poach an egg and plop it on top of some fresh baby spinach, along with a little grated cheese. If this was a meal prep for me, I’d omit the eggs since I’m vegan. I’d probably add some chopped fresh veggies on top of mine.

So, here’s the lentil and rice pilaf recipe:


2 cups dried brown lentils, rinsed and picked over
1 large onion, minced finely
1 small bunch Kale, rinsed and chopped
2 cloves garlic, finely minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 bay leaf
4 cups vegetable broth
4 cups water
1 cup extra long grain rice
3 tbsp tomato paste
Salt and freshly ground black pepper to taste


Add the lentils to a soup pot with enough water to cover them by about 2 inches. Bring the water to a boil and boil uncovered for approximately 20 minutes.

Drain and rinse the lentils and discard water. Be sure to rinse the soup pot of any residue that may have remained.

In the same soup pot, over medium heat, add the onions and kale. Season with a bit of salt and saute the vegetables for about 5 minutes, stirring to prevent sticking. You don’t want the vegetables to brown, just get tender.

Add the garlic, cumin, and oregano to the pot and stir for about a minute.

Add the lentils back to the pot with the vegetable broth, water, and the bay leaf. Bring the liquid to a boil and simmer uncovered for approximately 20 minutes. Add the rice and the tomato paste and continue to cook for another 20 minutes or until the rice is cooked through.

Re-season with salt and freshly ground black pepper to taste.

Veggie Burger with Guacamole

Veggie Burger with Guacamole

I started out by making some yam/kale “biscuits,” and they were okay but kind of bland. Though, I wouldn’t discount their value for a healthy and filling snack on the go. I used half of the batter for those, and left the other half in the refrigerator overnight. It seemed like the best thing to do was to add some more flavor and protein to the mixture, so that’s what I did and the veggie patties are honestly the tastiest I’ve ever had. And they weren’t dry, either. I baked them on a parchment paper-lined sheet in the oven, so no oil was involved.

I had a bunch of ripe avocados, so I made up a batch of guacamole to go with the patties in the burger. The recipe for the guacamole can be found in the “Meal Prep for my Son” post on here from a few months ago. (I used the juice of only one lime, though, not two as in the recipe; I’m going to change that. The guacamole gets too runny with the juice of two limes, I’ve found.)

Anyway, here’s the recipe!


3 Medium Yams Chopped
2 Tbsp Almond MIlk
1 Cup finely chopped Kale leaves
1/2 Cup of Chickpea Flour (I didn’t have this, so I used white flour)
1 Cup of Oats (I used half rolled oats and half steel cut oats)
1 tsp Cumin (ground)
1/2 tsp Himalayan Sea Salt
1/2 tsp coarse-grind pepper
1 tbsp Flavor God Garlic Lover’s seasoning (
1 16-oz can drained and rinsed garbanzo beans
1/4 c chia seeds
3 cloves minced garlic


Peel and chop the yams into cube-sized pieces. Add them to 1 cup of boiling water and cook until they begin to soften. Then add the kale, and stir. Continue cooking and stirring until the mixture becomes soft and you can mash it.

Transfer to a large bowl and let it cool a bit before mixing in the remaining ingredients. Mash the garbanzo beans into the mixture after you’ve stirred everything together, but leave a few of them whole if you want a little more texture to the patty. The mixture should be sticky, not dry. Form into patties and place on the parchment paper-lined sheet. Bake in a 400 F oven for about 25 minutes, and then remove and turn the patties over and continue baking for another 5-10 minutes. They will be nicely browned on both sides when they’re done. I toasted a whole-wheat English muffin and spread one side with some guacamole, topped it with some fresh baby spinach and then placed the veggie patty and the other side of the muffin on top. You might want to add a slice of sweet onion and/or a tomato slice, but both of those are in the guacamole, so I didn’t add them to the burger.

This is a healthy and filling meal that provides plenty of protein, good fat, and carbs. If you don’t want the additional carbs, then just omit the muffin or bun.

Quinoa, Guacamole, Cucumber with Sliced Mango

Quinoa, Guacamole, Cucumber with Sliced Mango

I made Foxy’s organic whole-grain, and gluten-free quinoa. It’s a brand I haven’t tried before, and it’s excellent. My guacamole recipe is posted on here a few posts back (see “Weekly Meal Prep for my Son”). I sliced some fresh mango, and used the rest of the delicious cucumber/radish/dill salad that I’d made yesterday. Perfect combo for dinner, and it was filling. I usually post photos of main dish platters, but they doesn’t represent individual portion size, which is so important. I find it helpful to serve my plate by using a measuring cup to apportion some foods, including in this case the guacamole and the quinoa. I used 1/4 c of guacamole and 1/2 c of quinoa. It’s a good way to adhere to a healthy and appropriately-sized portion. It also adds to visual plate appeal when you serve it this way.