Category: Recipes I Have Tried

Millet Burger Buns

Yeilds 6 buns

INGREDIENTS

2 and 1/2 cups millet flour

2 tsp baking powder

¾ tsp fine sea salt

1/2 tsp baking soda

2 tbsp ground flax

2 and 1/2 cups water

1 tbsp apple cider vinegar

1/3 cup whole psyllium husks

2 tbsp date syrup (optional)

Sesame seeds for topping

INSTRUCTIONS

In a bowl combine the dry ingredients, except for the psyllium husks.

In a separate bowl combine the wet ingredients and the psyllium husks.

Let rest for 5 minutes until a gel like consistency is achieved.

Combine the wet and dry ingredients.

Wet your hands and add 1/6 of the dough to each section of a bun pan.

Bake in a preheated oven at 325 F for 50 minutes.

Remove and allow to cool before cutting.

Ingredients

Broccoli Florets: Adds a nutritious boost to the burgers. Broccoli is high in vitamins C and K, fiber, and antioxidants.

Sweet Potatoes: Provide a sweet, creamy base for the burgers. They’re rich in vitamins A and C, potassium, and fiber.

Green Scallions: Add a mild onion flavor and a pop of color. Scallions are a good source of vitamins A, C, and K.

Cooked Rice: Helps bind the burgers together and adds a hearty texture. Brown rice works particularly well and is rich in fiber and essential minerals.

Rolled Oats: Adds structure to the burgers while keeping them gluten-free. Oats are high in fiber and protein.

Smoked Paprika: Imparts a distinct smoky flavor. Paprika is rich in antioxidants and vitamin A.

Onion Powder: Adds depth of flavor without the need for chopping onions.

Garlic Powder: Enhances the overall flavor with its robust, savory taste.

Chipotle Chili Powder: Adds a smoky heat to the burgers. Chipotle chili powder is known for its anti-inflammatory and metabolism-boosting properties.

Editor: I love to add a bit of my 30 Second Salsa

Instructions

Preheat your oven to 400°F. Begin by preparing the sweet potatoes: cook, peel, and mash them. You can steam or boil the broccoli; I prefer to microwave it with a bit of water in a microwave-safe steamer for 5 minutes until very soft, then drain and mash it with a fork.

In a large bowl, combine the mashed sweet potatoes, cooked broccoli, chopped scallions, cooked rice, rolled oats, smoked paprika, onion powder, garlic powder, and chipotle chili powder. Mix well until fully incorporated.

Measure out about ½ cup of the mixture and flatten it into a burger patty. Place the patties on a Silpat or other nonstick silicone baking mat or parchment paper on a baking sheet.

Bake for 30-45 minutes or until the patties can be flipped easily without falling apart. Carefully flip the burgers with a spatula and cook for another 10-15 minutes.

RECIPE
Onion sautéed in juice of canned tomatoes
ADD TO PAN:
Garlic
Red bell peppers (green are unripe)
Carrot (shredded)
Can of tomatoes (fire roasted)
*******
(Hannah) white sweet potatoes, baked in advance
Cilantro
Black rice, cooked in advance
Chili powder
Smoked paprika
Cumin
Chipotle powder
*******
Combine & refrigerate a few hours or overnight.
May make veggie balls airfried 20 minutes at 400 degrees.
Or form burger patties, bake at 400 degrees on one side, 30 – 45 minutes.
Flip & bake additional, 10-15 minutes.
ENJOY!

RECIPE:
1 head of cauliflower, cut into florets
One small red onion, sliced
3 tsp oregano
3 tsp smoked paprika
3 tsp garlic granules
1 ½ tsp onion granules
Cayenne pepper to taste
6 tbsp coconut aminos

Toppings:
Black beans
Mashed sweet potato
Mashed avocado

Cilantro-lime Sauce:
One large bunch of fresh cilantro
1 clove garlic
1/4 cup lime juice
1-2 pitted medjool dates
1/2 cup hemp seeds
1/2 cup water (adjust to desired consistency)

OPTIONAL:
1/2 tsp salt or to your taste
1/2 an avocado

For Tiger Nut Wraps recipe see video on bottom.

Instructions:

For the Cauliflower:
Combine cauliflower, red onions, seasoning, and coconut aminos.
Put on a parchment-lined baking sheet.
Bake at 425 F for 20 minutes, mix and bake for an additional 20 mins.

For the Sauce:
Combine all the ingredients in a high-speed blender.
Blend until smooth.
Put it together:
Top your wrap with mashed sweet and avocado.
Then add seasoned cauliflower, black beans, and cilantro-lime sauce.
Enjoy

MARY McDOUGALL’S METHOD:

* Bring a large pot of water to a boil (at least 6-8 times more water than rice)

* When the water is boiling add the rice, mixing in well to avoid clumps.

* Cook at a rolling boil and check for doneness frequently, starting at 10 minutes for white rice and 25 minutes for brown rice.

* Drain the rice in a colander with small holes as soon as it is tender and place into a large bowl.

* Serve at once.

(If you are not serving right away, leave in a colander to drain, and then reheat in a bowl just before serving.)

https://youtube.com/shorts/2Z7_CTNlElk?si=eEXj2kAPZ_JIhYJm

* fresh split banana

* sliced strawberries

* PB2 choco-peanut de-fatted powder syrup (reconstituted w/ plain water)

* white sweet potato-based dairy-free vanilla ice cream (sweetened w/ deglet dates)

* sprinkled w/ few thin-sliced almonds

Instructions for 1 burger:

Fork-smash 1.5 T chickpeas

Add 1 to 1.5 T Falafel mix

Moisten w/ some Chef AJ balsamic dressing + bit of Original Japanese Bachan’s BBQ sauce

Form a patty

Bake in airfryer on parchment paper @ 350° until set, flipping at least once

Serve on thin-sliced whole grain toast w/ dark lettuce, tomato, onion.