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!

Chipotle Oilfree Black Beans (copycat recipe)

INGREDIENTS:

2 medium yellow onions chopped
6 cloves garlic minced
1 pound dried black beans rinsed, sorted, and soaked overnight
2 chipotle chilies plus 2 teaspoons adobo sauce (see photo)
1 teaspoon ground cumin
1 teaspoon dried oregano
2 bay leaves
6 cups water (enough to cover beans)
fresh lemon juice to taste
fresh lime juice to taste
Salt and freshly ground black pepper

INSTRUCTIONS:

* In a Dutch oven or large pot over medium high heat, heat a small amount of water to “wauté. Add onion and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.
* Add beans, chipotle peppers and adobo sauce, cumin, oregano, and bay leaf. Add enough water to cover and stir to combine. Bring to a boil over medium high heat. Reduce heat and simmer until beans are tender, about 1 ½ to 2 hours.
* Remove from heat. Remove chipotle chilies if desired and bay leaf. Stir in lemon and lime juices, and season to taste with salt and pepper.

*******

Chipotle Oilfree Lime Rice (copycat recipe)

INGREDIENTS:

2 cups basmati rice unrinsed, or any long-grain white rice, rinsed
1 bay leaf
Salt
2 tablespoons fresh cilantro minced (or omit or sub parsley)
2 tablespoons fresh lime juice from 1-2 limes
2 tablespoons fresh lemon juice from 1-2 lemons

INSTRUCTIONS:

To cook basmati rice on the stove top:

* Bring 8 cups water to a boil in a large pot.
* Add rice, bay leaf and salt to taste (I like 2 teaspoons).
* Stir and return to a boil.
* Boil uncovered for 10 to 12 minutes (for me it’s always 12, but some readers have reported mushy rice after 12 minutes, so keep an eye on yours).
* Remove bay leaf.
* Using a fine mesh strainer, drain rice and rinse with hot water.
* Pour into a large bowl.
* Stir in cilantro, lime juice, and lemon juice.
* Season to taste with salt (I like an additional ¼ teaspoon).
* Serve hot or at room temperature.

To cook any long-grain rice on the stove top:

* Bring 4 cups water to a boil in a large pot.
* Add rice, bay leaf and salt to taste (I like 2 teaspoons).
* Stir and return to a boil.
* Reduce heat to low, cover, and cook for 15 minutes.
* Remove bay leaf.
* Stir in cilantro, lime juice, and lemon juice.
* Season to taste with salt (I like an additional ¼ teaspoon). * Serve hot or at room temperature.

To cook long-grain rice in a rice-cooker:

* Add rinsed rice (see notes), water (according to manufacturer’s instructions, see notes), bay leaf, salt (I like 1 teaspoon).
* Close rice cooker, plug in, and turn on.
* Cook according to manufacturer’s instructions.
* When the rice is finished, remove bay leaf.
* Stir in cilantro, lime juice, and lemon juice.
* Add more salt to taste (I like ¼ teaspoon).
* Serve hot or at room temperature.

To cook brown rice:

* Follow the instructions above using the following times:
* 40 minutes for Basmati on the stove top
* 45 minutes for long-grain on the stove top
* 60 – 70 minutes for a rice cooker (or according to manufacturer’s instructions).
* 2 cups brown rice makes 16 servings, ½ cup each (higher yield than white rice).

Notes
1. Long-grain rice (not Basmati): If using a long-grain rice other than Basmati, I recommend rinsing it before cooking it to remove excess starch. To rinse the rice, place it in a fine-mesh sieve under cool water and rinse until the water runs clear. Drain well before adding the rice to the pot or rice cooker. Or, soak the rice in a large bowl of water for up to 30 minutes to help remove starch while conserving water.

2. When using a rice cooker, it is important to follow the manufacturer’s instructions for rice and water portions. Many rice cookers come with a specific “measuring cup” that may not be equivalent to a standard 8-ounce cup. They will also specify exactly how much water to use in relation to their measuring cup for best results. Those instructions supersede my quantities of rice and water here, but the other ingredients should remain the same (subject to your own taste preference, of course). If you’re looking to buy a rice cooker, I use and recommend the Aroma Housewares Rice Cooker, which you can buy from Amazon.

CLICK HERE FOR MY RICE COOKER

3. Yield: 1 cup uncooked white rice makes 3 cups cooked white rice. 1 cup uncooked brown rice makes 4 cups cooked brown rice. This recipe will make about 6 cups Cilantro-Lime Rice, enough for 12 (½ cup) servings. That means it’s great for plenty of burrito bowls and meal prep!

4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

5. Freezer: Rice is one of the easiest things to freeze. I love to pack it into 2-cup portions (in plastic bags). Label, date, and lay flat in the freezer. Freeze for up to 3 months. Thaw as needed or add to soups or stir-fries straight from the freezer.

ADDITIONAL VEGGIES

You may wauté chopped onion, red, yellow & green bell peppers, mushrooms, etc  to add to your chipotle bowls!

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