Category: Recipes I Have Tried

Hybrid Veggie Burger

Ingredients

  • 2 C uncooked rolled oats
  • 1 15 oz can white beans (include liquid)
  • 1/2 C ground flaxseed (or almond flour)
  • 1/4 C nutritional yeast
  • season w/ A-1 or BBQ sauce, lemon pepper, onion flakes, garlic flakes, ground black cumin seed
  • 2 defrosted commercial veggie burgers

Instructions

  • mix all ingredients (except commercial patties) together by hand (as though preparing meatloaf)
  • season & taste until you are happy w/ flavor
  • now add & mix in commercial patties
  • coat hands w/ corn meal (or flour)
  • shape into patties
  • bake at 420 degrees for 10 minutes
  • Flip burgers & bake additional 10+ minutes
  • (may choose to grill, instead of bake)
  • may refreeze uncooked or cooked patties
  • (if I freeze my cooked hybrid burgers they seem very dry. I heat them up later by steaming them in my rice cooker. I prefer to freeze them uncooked to prevent dryness. SEE NOTE AT BOTTOM OF THIS POST)

ORIGINAL BURGERS

NEW NUTRITIONAL FACTS (started w/ 2 commercial patties, ended w/ 13 mixed patties)

  • Total Fat 36/13= approx 3 g + 3 g (almond flour) = 6 g fat per hybrid patty
  • saturated fat 10/13 = 0.77 g
  • trans fat 0/13 = 0 g
  • Cholesterol 0/13 = 0 mg
  • Sodium 700/13 = 54 mg

NOTE: According to USDA frozen food defrosted in the fridge under sanitary conditions may be safely refrozen. BEYOND & IMPOSSIBLE BURGERS that are sold “RAW” in supermarkets have been previously frozen. They are shipped frozen, then defrosted in the refrigerator at the market before being put on the shelf. At Costco they are sold in there original frozen condition. Impossible says their product may be refrozen without cooking them. Beyond says their product should not be refrozen (loses quality), but consumed within 10 days from the beginning of the thaw. Supermarkets provide dates on their thawed Beyond burgers. If bought unfrozen at markets I recommend purchasing the recently thawed product & preparing hybrids asap. Following USDA guidelines I choose to prepare hybrid burgers from two recently fridge-defrosted Beyond burgers. After prepping I refreeze the uncooked hybrid burgers immediately & cook them later. This prevents dryness experienced when I cook first, refreeze & re-thaw the hybrid.

WHITE  BEAN  & VEGETABLE  SOUP

WHITE BEAN & VEGETABLE SOUP
Serves 4 – 6
(Thank you Sue!)

  • 4 cups Vegetable Broth
  • 2 cups Water
  • 1 Med. Onion, chopped
  • 1+ cup 2-4 Small carrots
  • 2 cans 15oz. Great Northern or White Cannellini Beans, rinsed & drained
  • 1 can 15oz. Roasted Red Tomatoes (Hunts)
  • 1 can 15oz. Roasted w/Garlic Red Tomatoes
  • 2+ cups Kale, de-stemmed & chopped
  • 1+ cup Whole wheat small elbow macaroni, uncooked
  • Juice of One Lemon
  • Salt & Pepper to taste

Add 1/4 cup broth & 1/2 cup water to your large pan w/lid & saute onion & carrots on medium-high heat until soft, about 5+ minutes.

Add remaining broth & water to your large pan.

Add beans & tomatoes.

Put the lid on and simmer for about 20 minutes.

With a bean masher or a hand held blender, push through the soup to create a thicker consistency, about 10 mashes or blends.

Add pasta, cook for 2 minutes.

Add Kale, cook for 5 minutes or more.

Remove from heat, add lemon juice.

Salt & Pepper to taste.

Stretchy (OIL-FREE) Cauliflower Mozzarella Cheese

INGREDIENTS
steamed (soft) cauliflower (about half a head)
1/3 C cashews (or less!)
4 T tapioca flour
3/4 C non-dairy milk
1/2 lemon (juice)
1 T nutritional yeast
1/2 t Himalayan black salt (kala namak) for egg-like sulfur flavor
1/4 t dill (dry or fresh)
1/2 t vegan lactic acid
INSTRUCTIONS
Cream all ingredients in food processor or high speed blender
Pour into sauce pan & heat (stirring constantly) on low flame until it thickens
You may bake it on pizza, potatoes, lasagne, grilled cheese sandwiches, etc
Refrigerate for up to three days in a sealed container
Also watch why you want to avoid dairy cheese: https://projectwaistline.com/?p=13218

Oilfree Cottage Mojo Potatoes

This is another great recipe from Brand New Vegan!

My simple version just includes sliced potato disks boiled in water 4 minutes, then coated w/ almond flour, nutritional yeast, breadcrumbs & seasonings, then airfried (turning once).

INGREDIENTS
4 qts Water
4 med Yukon Gold Potatoes
1 Tbs Salt
1 Tbs Apple Cider Vinegar

Seasoning
2 Tbs Panko Bread Crumbs
1 Tbs Nutritional Yeast
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Paprika
3/4 tsp Salt
1/4 tsp Pepper

INSTRUCTIONS
Add 1 Tbs salt to water and bring to a full rolling boil
Meanwhile clean and cut potatoes into 1/4″ thick rounds
Place potatoes in another bowl of cold water until ready
Whisk all the seasoning ingredients together and set aside
Drain your potatoes and carefully add them to the boiling water
Add 1 Tbs of Apple Cider Vinegar and set your timer to 10 min
When finished, carefully drain your potatoes and rinse with cold water
Place potatoes in a ziplock with 2-3 Tbs of seasoning and shake to coat
Place the coated rounds on your baking sheet or air fryer basket.

Air fryer/convection oven : 8-10 min at 425 or until crispy

Reg Oven – 15-20 min in a preheated 425 oven or until crispy

Serve with your favorite fry sauce