Equipment 10-oz. Mason Jars Mandoline (makes it super easy to make thin slices!) Medium Pot
Ingredients 2 small red onions 2 cups white vinegar 2 cups water 1/3 cup cane sugar 2 tablespoons sea salt optional 2 garlic cloves 1 teaspoon mixed peppercorns
Instructions
Thinly slice the onions (it’s helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.
INGREDIENTS Oil-Free Black Bean Burger Patties 1 ¼ cup rolled oats 2 cans black beans, (drained & rinsed) 1 red onion 2 Tbsp lime juice 2 Tbsp BBQ sauce 2 Tbsp vegan worcestershire 1 Tbsp dijon mustard, * 1 ½ tsp chili powder ½ tsp sea salt
The Rest of the Burger (if you want to make it like the picture) 1 red onion, (sliced) 1 red bell pepper, (sliced) 6 pretzel buns 6 slices vegan cheese, (not necessary, omit) 6 Tbsp vegan mayo, (use homemade, or omit) 6 Tbsp BBQ sauce
INSTRUCTIONS To make the burgers Add oats to food processor and pulse to combine until coarsely ground. Add to large bowl. Repeat process for onion and black beans. You will likely have to scrape the sides of the bowl for the beans a few times. Feel free to leave some larger pieces where you can still see the skin.
Add the rest of the ingredients for the burger patties into the bowl and stir with a silicone spatula until combined.
The mixture should stick to your hands a little bit when you form the patties, but for the most part, you should be able to form a patty that will hold its shape. If this doesn’t appear to be the case, return the mix to the bowl and either add more pulsed oats 2 Tbsp at a time or let the mixture sit for 20-30 minutes to dry out. Try again until you reach the right consistency.
If you are making the burger like the picture, jump down to the 2nd part of the recipe. If not, continue here. Add two patties to a non-stick skillet over medium-low heat. Let cook for about 5 minutes before flipping. If the patties are cooked, they should release from the pan easily. If they don’t, give them a few more minutes to brown. Repeat the process on the other side and then again for the rest of the patties.
Serve the patties however you’d like. The patty mix keeps well in the refrigerator for about a week so you can prep it ahead of time and make them as needed. If the patty mix is cold, it helps to put a lid on the skillet as you cook it to ensure the middle gets warm.
Today I will be sharing with you my 13 favorite plant based proteins. Most are whole foods, some are minimally processed. So if you are looking for ways to reach your protein goals then this video is for you. #plantbasedprotein #protein #wholefoodplantbased
Here is the list of my 13 favorite plant based proteins. You can find these at most stores except for the protein powder. I will leave a link for that below. Tofu Tempeh edamame soy curls TVP Earth Chimp protein powder tofu sheets edamame pasta lentil pasta mung beans lentil pinto beans, chickpeas etc.
Ingredients 1 can chickpeas drained aquafaba reserved ¾ cup dates soaked at least 1 hour 1 teaspoon vanilla extract 2 tablespoons cocoa optional – to make a chocolate caramel version
Instructions Blend together, adding some water or non-dairy milk as needed. Store in the fridge or freeze for later.
Rinse and drain the rice well. Stir together the broth, lime zest and salt in the inner pot of the Instant Pot.
Add in the wet, rinsed rice and gently push rice down into stock to submerge. DO NOT STIR RICE. Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. For Brown Rice, cook on high pressure for 22 minutes. For White Rice, cook on high pressure for 3 minutes.
Once the cooking time has elapsed, let the pressure release naturally. Once the pressure has released fully, open the instant pot and add in the chopped cilantro and fresh lime juice.
