Month: June 2023

You can make this healthy burger recipe easily at home. This is a nutritious and delicious lentil burger patty made with oats. It is a low fat baked burger that has a crisp exterior and a moist and meaty interior.

Ingredients:

1 cup of dried crimson lentils (affiliate link https://amzn.to/3xKwnHs )

2 cups water

1 1/2 cup walnuts

1 cup rolled oats

1/2 large onion coarsely chopped

1 large carrot coarsely chopped

4 cloves garlic roughly chopped

1/2 cup chickpea (besan) flour (affiliate link https://amzn.to/3vNyRDp )

1 tsp thyme

1 tsp oregano

1 tsp onion powder

2 tbsp Maggi seasoning (affiliate link https://amzn.to/3wQdnXF ) – may substitute soy sauce or miso paste

salt & black pepper to taste

Cook lentils in water until softened, about 20 minutes. Drain any excess water. Meanwhile, in a food processor, grind walnuts and oats. Add vegetables and process until somewhat fine. Add chickpea flour along with the herbs and spices and pulse. Add the drained lentils and process until combined into a ground meat consistency. Place in a bowl and refrigerate for about 2 hours. Form into patties. Place on a parchment lined baking sheet. Bake at 400 °F for 25 minutes turning the patties over after the first 10 minutes. Place on a bun and top with your favorite toppings and enjoy!

INGREDIENTS:

1 C garbanzo flour
1/2 t baking powder
1/2 t (smoked) paprika
1/2 t tumeric
Garlic powder
Salt & pepper
2 T nutritional yeast
1+ C water

Chopped chives
1 C Italian parsley (chopped)
1 t apple cider vinegar
1/2 red onion
Chopped mushrooms
Chopped cherry tomato
Chopped garlic
1 1/2 C spinach

In bowl mix flour, baking powder, paprika, tumeric, garlic powder, salt, pepper nutritional yeast, water (pancake consistency)

Add chopped chives, parsley & add vinegar

Set aside garbanzo mixture

Wauté (or sauté) garlic, onions, mushrooms, tomatoes, spinach

Empty pan, wipe it, set aside veggies

Add water (or oil) to pan

Pour half batter for 1st (of 2) omelets

Flip when bubbles appear & cook other side

After both sides cooked spoon half of the veggie filling on top & fold

Garnish w/ cilantro-dill-lemon hummus.

Top w/ arugula salad w/ radishes & lemon juice.

If you do NOT have a Ninja Creami machine – no problem! Freeze this blended liquid concoction in ice cube molds. After freezing it just slightly defrost the cubes & churn (process) them in your food processor, your high powered blender, or try feeding slightly defrosted cubes thru your Yonanas machine. Click here for a recipe using Yonanas machine!

Due to high amount of cashews I modified recipe as described on last paragraph. Plez scroll down to see healthier version!

• 3 cups unsweetened non-dairy milk, such as oat, cashew, almond, or soy, divided
• ¼ cup old fashioned rolled oats
• 1 cup raw cashews – If you don’t have a high speed blender, sub ½ cup raw cashew butter
• ⅔ cup pure maple syrup
• 1 tablespoon vanilla extract
• ¼ teaspoon fine sea salt

Make the ice cream:

• In a small sauce pan, simmer oats in 1 cup of milk until soft, about 10 minutes. Immediately transfer to a bowl to cool.
• In a blender combine the remaining 2 cups of milk and the cashews. Blend on high until completely smooth. Add the cooled oatmeal, maple syrup, vanilla, salt and blend again. Refrigerate until cold.
• Churn the mixture according the instructions for your ice cream maker. At this point the ice cream will be softer than a typical soft serve consistency. Transfer it to a freezer-safe container, cover, and freeze for about 4 hours.
• Around the 4 hour mark, and definitely once the ice cream has been in the freezer longer, it will be too hard to scoop right away. It’s important to let the oat ice cream soften at room temperature for about 15 minutes before serving.

https://myquietkitchen.com/vanilla-maple-oat-ice-cream/

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HEALTHIER MODIFICATION:

2 C almond milk

1/4 C cashews

1/4 C rolled oats

3 Neglet Noor dates (more if you like it sweeter)

1 1/2 t vanilla (liquid or powder)

1/8 t salt

I did NOT cook anything. I blended in a high speed blender & froze in 2 Creami Breeze machine containers. Next day I churned it in the machine. Due to very low fat it was dry/crumbly. I churned, then respun, then added fresh (moist) chopped strawberries (for choco flavor I added little bit of cacao or hot chocolate powder, almond milk to make it less crumbly & walnuts) & respun w/ add-in button. The extra moisture made it all go dreamy-creamy!